Earn a Bachelor’s or Master’s Degree without Postponing Culinary School

The International Culinary Center has partnered with two prestigious universities to give culinary students the rare opportunity to transfer as many as 60 culinary credits toward a bachelor’s degree at The New School or up to six culinary credits towards a food studies master’s degree at New York University.

The New School

Home to the famous Parsons design school, The New School is recruiting International Culinary Center graduates (or soon-to-be graduates) with a GPA of 3.0 (equivalent to an 85% cumulative average) or higher to earn a bachelor’s degree in liberal arts from The New School for Public Engagement. And the best part? You can schedule classes around your hectic schedule: You can choose to be a full-time or part-time student, or you can take online courses, making it even easier to complete 120 credits and receive your bachelor’s degree.

Students at The New School  work with a faculty advisor to design a degree that meets their individual goals. The types of coursework students can take is enormously broad, ranging from humanities and science to food studies and creative writing. Additionally, students may be able to take courses through other divisions of the university such as Eugene Lang College or Parsons.

New York University

As part of an articulation agreement between ICC and New York University School of Education, any student who has completed the six-month or nine-month Professional Culinary Arts or Professional Pastry Arts program and holds a bachelor’s degree from an accredited institution may apply to be enrolled in a comprehensive, 40-credit food and food management master of arts (MA) degree program to be developed in consultation with an advisor at New York University

NYU may grant up to six credits for the ICC  diploma. Some prerequisite courses may be required in addition to the above-named credits. The Food Studies MA program includes two areas of concentration: food culture and food systems.

  • Food Culture examines the social, economic, cultural, and psychological factors that have influenced food consumption practices and patterns in the past and present. Students research historical, sociological and anthropological aspects of food. 
  • Food Systems explores the food systems, tracing commodities and agricultural concerns from production through consumption. Emphasizing international, national and local food systems, students explore environmental, ethical, and economic factors in food production and distribution.

Whether a bachelor’s or master’s degree is something you’ve always dreamed of or a stepping stone on a path to even greater achievement, now you can do what you love and get the academic preparation that will take you and your career to the next level.

To get started, speak to your admission representative or contact us for more information.

Programs Eligible for The New School Credit

The following courses are eligible to earn 22 credits, except where noted:
• Professional Culinary Arts, New York and California
• Professional Culinary Arts + Farm-to-Table, New York
• Italian Culinary Experience, New York
• Professional Pastry Arts, New York and California
• Art of International Bread Baking – 9 credits, New York
• Intensive Sommelier Training – 7 credits, New York and California
• Culinary Entrepreneurship – 3 credits, New York

Programs Eligible for New York University Credit

The following courses are eligible to earn 22 credits, except where noted:
• Professional Culinary Arts, New York
• Professional Pastry Arts, New York