LOOKING FOR A GAP YEAR OR ALTERNATIVE TO COLLEGE?
MAKE THE KITCHEN YOUR CLASSROOM
Getting ready to graduate from high school and still unsure of your next step? You might be considering some alternatives to the traditional four-year college. If you love cooking or baking—or even if you’ve thought about a career in the kitchen—International Culinary Center’s professional programs may be the next step in your education and on your road to a fulfilling, rewarding career.
Many high school graduates who’ve spent time in the kitchen know that their next step is culinary school. Alumnus of ICC’s first-ever graduating class in 1984 and Food Network superstar, Bobby Flay, came to the culinary school in New York City fresh out of high school when he was only 18 years old to start his training.
ICC’s Recent High School Discount
With the new High School Discount, recent high school graduates are now eligible to receive a $2,500 discount plus a waived application fee of $100 for ICC’s Professional Culinary Arts, Culinary + Farm-to-Table and Pastry Arts programs at either our New York City or Silicon Valley, CA campuses.
How do you qualify? Individuals who present documentation of having earned a high school diploma and are 20 years of age or younger (as of the start date of the class) will be eligible to receive a total savings of $2,600, which includes the $100 application fee.
Eligible programs include:
- Professional Culinary Arts: NY and CA
- Professional Culinary Arts + Farm-to-Table: NY and CA
- Professional Pastry Arts: NY and CA
Click here to submit your application today!
3 REASONS TO CHOOSE CULINARY SCHOOL AFTER HIGH SCHOOL
PERFECT CLASSROOM FOR THE NON-TRADITIONAL LEARNER
If you’ve struggle in a traditional classroom—listening to lectures and learning straight from textbooks—you may feel more at home in a hands-on environment like ICC’s kitchens. Having a passion for cooking and an active learning style can set you up for great success at ICC. You’ll be cooking from day-one in our hands-on programs, observing live demonstrations from chef-instructors before trying techniques on their own.
UNPARALLELED MENTORSHIP & SUPPORT FROM INSTRUCTORS
Unlike a large university, ICC’s professional-level class sizes are small, with low student-to-teacher ratios, meaning each student gets individualized feedback and attention on their work to help them improve. With an average of 10+ years of experience as educators at ICC, many chef-instructors have mentored generations of students and continue to support their success long after they graduate. Skills workshops and tutoring services are available to help master techniques outside of class time.
FAST-TRACK TO BEGIN YOUR CAREER
If you’re ready to start your career, enrolling in a 2-4 year college degree program might seem overwhelming and time-consuming. When you join one of ICC’s professional programs, you can earn your culinary diploma in just six to nine months, meaning you get into the industry sooner. Paid culinary externships* provide on-the-job training, plus the ability to earn-while-you-learn at some of the finest restaurants in NY and CA. And you’ll receive ongoing support from Career Services who help ICC students and alumni throughout their career, something even the finest educational institutions do not offer.
On-Going Career Services Include:
- Job placement
- Resume building
- Interview/trail preparation
- Access to thousands of job listings
- On-site career fair twice a year
Click here to download the ICC High School Fact Sheet.
“It was somewhere in the middle of my junior year of high school when I decided to take my love of cooking and transform it into a career.” —high school graduate
THE ICC ADVANTAGE
Founded as The French Culinary Institute in 1984, the International Culinary Center’s Total ImmersionSM curriculum has revolutionized the culinary industry by giving dedicated students the equivalent of a two-year apprenticeship in as little as six months. ICC’s hands-on education provides students with real-world skills to maximize career-readiness for any aspect of the culinary industry.
BUILT FOR LEARNING
- 600-hours of hands-on cooking from day one
- Individual real-world workstations
- Top-shelf ingredients & equipment in every kitchen
A FAMILY OF CHEFS
- Full-time Chef-Instructors with 10+ years at ICC
- Mentorship for the next generation
- Legacy of alumni including Bobby Flay, Dan Barber, David Chang, Christina Tosi, and more
- Ongoing job placement and career support from Career Services
GRADUATE READY TO WORK
- Be career-ready in as little as 6-months
- Learn the fundamental techniques to any cuisine
- Thousands of jobs posted to ICC’s Job Board
- Earn-while-you-learn — paid externships* at top NYC restaurants
FINANCIAL AID & SCHOLARSHIPS
Just like financial aid for traditional college, federal loans are available to eligible culinary students including Pell Grants, Direct Stafford Loans and PLUS loans—designed for parents helping to pay for their child’s education. Numerous scholarship opportunities are available to those who qualify.
PARENT PLUS LOANS
Parent Plus Loans are affordable, fixed-rate, low-interest loans designed for parents of dependent students up to age 24 to borrow up to the total cost of attendance (tuition, books, food, housing, transportation and more). Click here for more info.
NJ CLASS LOAN
New Jersey residents are also eligible to receive additional federal and state funding for their culinary education. The NJ Class Loan is one of the most affordable and flexible student loan programs across the nation, and also allow parents to borrow in combination with the Parent Plus Loans. Click here to learn more.
HARD WORK SCHOLARSHIPS
ICC’s $5,000 Hard Work Scholarships are merit-based scholarships designed to reward hard work. Applicants must demonstrate having attained a high level of achievement in high school, college OR the workforce prior to enrollment.
EARN COLLEGE CREDIT
Even if you’re sure you want to get a culinary education, getting a college degree might still be important to you and your long-term career goals. Completing ICC’s career programs can allow you to transfer college credits towards a Bachelor’s Degree at Pace University or Associates/Bachelor’s Degree at The New School.
- The New School – Earn up to 22 credits towards a Bachelor’s or Associates Degree in Food Studies, with priority admission and no SAT or ACT score required. Click here to learn more.
- Pace University – Graduates of ICC’s Professional Culinary Arts program are able to transfer 15 credits toward a BBA in Management—Hospitality and Tourism Management (HTM) from Pace’s Lubin School of Business. Click here to learn more.
Modern, affordable student housing is located nearby both ICC New York and California campuses to provide a comfortable home away from home that’s just a quick commute from school.
ICC holds an annual commencement, this year at NYC’s iconic Carnegie Hall, with chef keynotes such as Thomas Keller, Bobby Flay, Marcus Samuelsson and Dan Barber. For many, this ceremony is a milestone and an emotional moment, crossing the stage as parents, friends and faculty applaud your achievement in a hall filled with toques! Check out highlights from our 2017 Commencement here!
From High School to Culinary School
Learn about ICC graduates who pursued their passion and enrolled in culinary school right after high school!
Chef, Restaurateur & TV Personality
When high school wasn’t right for him, Bobby Flay discovered his culinary identity at a young age, working as a cook at the famed theatre district haunt, Joe Allen’s. Soon after, he enrolled in culinary school at ICC (then French Culinary Institute) at the age of 18. Read more.
Executive Pastry Chef, Bardessono Hotel
Spending her first 11 years in Dakar, Senegal, Mame Sow is a graduate of NY’s Park West High School where she studied under C-CAP and ultimately garnered a scholarship to attend the ICC’s Professional Pastry Arts program after high school. Read more.
Executive Pastry Chef, Babbo
When Rebecca attended ICC’s Professional Pastry Arts program at 19, she was already the youngest recipient ever to be awarded the 1st prize trophy of the Commanderie des Cordons Bleus de France for “Best Centerpiece in Pastry.” Read more.