Immersive.
Food Centric.
Startup Focused.

Designed by leading food entrepreneurs and academics, ICC’s Culinary Entrepreneurship Program provides you with the tools, mindset and resources needed to launch a new business in the growing food industry.

Watch the video to hear Tyler Florence on training the next generation

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THE ICC ADVANTAGE

Led by celebrity chef and entrepreneur Tyler Florence, Culinary Entrepreneurship is an immersive, personalized program that provides students with the tools, strategies, and confidence needed to launch and fuel a new business within the food industry. This six-week program, designed for aspiring food entrepreneurs looking for a fast-paced, food-focused environment, is taught by leading industry professionals with the goal of demystifying the startup process by guiding students from concept to business plan development. ICC’s instructors and network of industry leaders provides the ideal environment to cultivate the next generation of food entrepreneurs.

LEARN FROM EXPERTS
Tyler Florence leads a top-notch team of professionals

Tyler Florence, instructor and discussion leader, provides expert knowledge and advice while fostering brainstorms and discussions among the students and instructors.

Under his guidance, you’ll receive expert instruction from industry leaders and world-class academics bridging the gap between concept and action. You’ll learn proven methods for new business development through hands-on classroom instruction and open discussion with instructors and peers. Our accomplished instructors provide real-world experience to develop your entrepreneurial acumen, as well as support that builds both confidence and skills.

“In order to keep The Bay Area a world-class leader in the food space, we are in need of a constant pool of talented, passionate, well-trained restaurateurs and food-related business owners. I believe that the dynamic combination of ‘boots-on-the-ground’ and solid academic instruction will provide a well-rounded opportunity for success.”

-Tyler Florence

KEEP YOUR DAY JOB (FOR NOW)
Flexible Schedule With Real World & Online Units

Busy schedule? The program is offered in a flexible blended-format that combines face-to-face instruction with online learning.  The online component uses common technology that allows you to do your coursework when it is most convenient.  Course materials, community and support are accessible anytime…and just about anywhere.

FOOD CENTRIC, START-UP FOCUSED
Learn Critical Business Skills For Any Venture
  • Foundations of successful entrepreneurship
  • How to write a business plan
  • Key elements of concept design and business modeling
  • Tools for evaluating the marketplace
  • Effective brand building
  • Feasibility techniques for financing
  • Effective cash flow management
  • Front & Back of house management
  • Food product manufacturing & distribution best practices
  • Importance of team building and leadership management
  • How to pitch your idea and source funding

WHAT YOU'LL LEARN IN 6 WEEKS

  • Session 1: Entrepreneurship
    What does it mean to be an entrepreneur? Are you ready to build your business? Discover how culinary entrepreneurs approach business modeling and execute on opportunity.
  • Session 2: Concept Development
    Most critical to the success of any new venture is a clearly defined concept. This is a deep dive into the key elements of concept design & defining your brand.
  • Session 3: Marketing
    A successful marketing strategy is the foundation of a successful business. Your marketing plan will define your measures of success and how you plan to get there.
  • Session 4: Start Up Operations & Finance
    This session digs in deep on what you actually have to “do” to start up.  Walk step-by-step through facility and logistics planning and get hands on with capital budgeting and financial projections in order to effectively quantify your goals and prove you can make money.
  • Session 5: Operations & Financial Management
    Learn business best practices to manage your business efficiently in order to maximize profit and growth.
  • Session 6: Practice Pitch
    Practice pitching your idea to industry and investment experts.

In addition to completing weekly business plan assignments online, students also complete topic-specific online modules, designed to narrow the focus on topics relevant to their business goals.  Topics include:

  • Human Resources & Personnel Issues
  • Managing Revenue
  • Food Costing
  • Building a Brand
  • Designing & Implementing a Beverage System
  • Social Media
  • Facility Design & Construction
  • Kitchen/Back-of-House Management
  • Food Products 101

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

CLASS SCHEDULES
Classes start year round

For more class dates throughout the year, please contact Rachel Thompson at rthompson@culinarycenter.com or +1 (408) 370-5551

Daytime – Sat – 6 Weeks
9:00 am to 5:00 pm
Upcoming Classes:
None Scheduled.
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COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
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Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us



UPCOMING OPEN HOUSES
CALIFORNIA CAMPUS
10/18/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

11/15/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

TUITION INCLUDES:
  • Application fee
  • 24/7 online access and support