Student Right-to-Know Act

Student Right-to-Know Act

The Student Right-to-Know Act, passed by Congress in 1990, requires institutions eligible for Title IV funding, under the Higher Education Act of 1965, to calculate completion or graduation rates of certificate- or degree-seeking, full-time students entering that institution, and to disclose these rates to current and prospective students.  Every institution that participates in any Title IV program and is attended by students receiving athletically-related student aid is required to disclose graduation/completion rates of all students as well as students receiving athletically-related student aid by race/ethnicity, gender and by sport, and the average completion or graduation rate for the four most recent years, to parents, coaches, and potential student athletes.  To read more about the Student Right-to-Know Act, please visit the National Center for Education Statistics website at http://nces.ed.gov

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Tuition & Upcoming Career Classes

New York Campus

Career programs at the International Culinary Center in New York City are offered year round.  Below listings reflect the schedule for new classes starting in the next 3-6 months.  Other class dates are available.  Please contact us for more information or click on the program titles below for in-depth information about the program.
Contact Us
New York Campus Overview
Breakdown of Tuition and Fees

Professional Culinary Arts (with Externship)
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
01/02/2017

06/19/2017* – $39,900 *Special: 20% off Student Housing

01/30/2017

07/18/2017 – $39,900

02/28/2017

08/15/2017 – $39,900

03/28/2017

09/13/2017 – $39,900

Evening- M,W,F – 9 Months
5:45 pm to 10:45 pm
Upcoming Classes:
12/09/2016

09/27/2017 – $29,900

02/03/2017

11/13/2017 – $34,900

Evening- T,Th – 14 Months
5:45 pm to 10:45 pm
Upcoming Classes:
04/25/2017

06/26/2018 – $32,500

07/06/2017

09/04/2018 – $32,500

Culinary Arts w/ Farm-To-Table
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
05/23/2017

11/08/2017 – $42,900

11/10/2017

05/09/2018 – $42,900

Italian Culinary Experience
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
03/06/2017

09/27/2017 – $43,300

Professional Pastry Arts
Daytime – M-F – 6 Months
9:00 am to 2:30 pm
Upcoming Classes:
02/24/2017

08/14/2017 – $39,900

04/21/2017

10/10/2017 – $35,900

Evening- M,W,F – 9 Months
5:30 pm to 10:30 pm
Upcoming Classes:
01/27/2017

11/08/2017 – $34,900

05/03/2017

02/26/2018 – $29,900

Evening- T,Th, Sat – 9 Months
5:30 pm to 10:30 pm*
Upcoming Classes:
03/14/2017

12/23/2017 – $32,900

06/15/2017

04/03/2018 – $29,900

* Saturday classes are 9:00 am to 2:00 pm.
Cake Techniques & Design
Daytime – M-F – 3 Months
9:00 am to 2:30 pm
Upcoming Classes:
03/24/2017

06/16/2017 – $19,500

Art of International Bread Baking
Daytime – M-F – 8 Weeks
8:30 am to 3:00 pm
Upcoming Classes:
01/26/2017

03/23/2017 – $11,500

04/18/2017

06/13/2017 – $11,500

Intensive Sommelier Training
Daytime – M-F – 10 Weeks
10:00 am to 2:00 pm
Upcoming Classes:
01/05/2017

03/17/2017  – $9,950

04/13/2017

06/22/2017  – $9,950

Evening- M,W,F – 17 Weeks
6:00 pm to 10:00 pm
Upcoming Classes:
05/15/2017

09/18/2017 – $9,950

11/06/2017

03/14/2018 – $9,950

Culinary Entrepreneurship
Daytime – Sat – 6 Weeks
9:00 am to 5:00 pm
Upcoming Classes:
01/21/2017

03/04/2017 – $6,950

04/22/2017

06/03/2017 – $6,950

California Campus

Career programs at the International Culinary Center in Campbell, CA are offered year round.  Below listings reflect the schedule for new classes starting in the next 3-6 months.  Other class dates are available.  Please contact us for more information or click on the program titles below for in-depth information about the program.
Contact Us
California Campus Overview
Breakdown of Tuition and Fees

Professional Culinary Arts (with Externship)
Daytime – M-F – 6 Months
9:00 am to 2:30 pm
Upcoming Classes:
01/12/2017

07/03/2017 – $35,900

02/13/2017

08/02/2017 – $35,900

05/02/2017

10/19/2017 – $35,900

07/17/2017

01/11/2018 – $35,900

08/14/2017

02/09/2018 – $35,900

09/12/2017

03/12/2018 – $35,900

10/16/2017

04/13/2018 – $35,900

Evening- M,W,F – 9 Months
6:00 pm to 11:00 pm
Upcoming Classes:
01/13/2017

10/27/2017 – $29,900

05/15/2017

03/09/2018 – $29,900

08/14/2017

06/08/2018 – $29,900

10/09/2017

08/03/2018 – $29,900

Culinary Arts w/ Farm-To-Table
Daytime – M-F – 6 Months
9:00 am to 2:30 pm
Upcoming Classes:
03/15/2017

09/11/2017 – $38,400

06/12/2017

12/12/2017 – $38,400

Italian Culinary Experience
Daytime – M-F – 7 Months
9:30 am to 3:00 pm
Upcoming Classes:
10/04/2017

05/23/2018 – $43,300

Professional Pastry Arts
Daytime – M-F – 6 Months
9:00 am to 2:30 pm
Upcoming Classes:
01/11/2017

07/03/2017 – $34,900

04/10/2017

09/28/2017 – $34,900

07/17/2017

01/12/2018 – $34,900

10/10/2017

04/10/2018 – $34,900

Evening- M,W,F – 9 Months
6:00 pm to 11:00 pm
Upcoming Classes:
02/06/2017

11/20/2017 – $29,900

08/07/2017

06/04/2018 – $29,900

Intensive Sommelier Training
Daytime – M-F – 10 Weeks
10:00 am to 2:00 pm
Upcoming Classes:
01/11/2017

04/07/2017 – $9,950

04/10/2017

07/11/2017 – $9,950

07/10/2017

10/06/2017 – $9,950

09/28/2017

12/22/2017 – $9,950

Evening- M,T,W – 17 Weeks
6:00 pm to 10:00 pm
Upcoming Classes:
None Scheduled.
Check Back Soon

Not looking for career classes?

Multi-Day Amateur/Skills Courses

PACE UNIVERSITY COLLEGE DEGREE + FOOD DIPLOMA

Pace University + ICC

Pace-Lubin-logoPace University and the International Culinary Center (ICC) have teamed up to combine education in ICC’s Professional Culinary Arts program with the Bachelor of Business Administration (BBA) program in Management – Hospitality and Tourism Management (HTM) concentration offered by Pace’s Lubin School of Business.

Graduates of the ICC Professional Culinary Arts program who earn a minimum final overall grade point average of 85% will be able to transfer 15 credits towards the Pace BBA Management major in Hospitality and Tourism Management. To find out more, click here.

Hospitality, Meet Culinary: Pace University and International Culinary Center Get Business Students in the Kitchen
New York, NY – March 29, 2016 – Pace University and the International Culinary Center (ICC) today announced they have entered into an agreement combining education in ICC’s Professional Culinary Arts program with the Bachelor of Business Administration (BBA) program in Management – Hospitality and Tourism Management (HTM) concentration offered by Pace’s Lubin School of Business.
“Pace’s new collaboration with the International Culinary Center provides exciting new opportunities for students to prepare for work in the food service industry,” said Neil S. Braun, Dean of the Lubin School of Business at Pace University. “Lubin’s HTM and ICC’s Professional Culinary Arts program is a potent combination that will give a competitive edge to students interested in launching a career in this industry.”
Graduates of the ICC Professional Culinary Arts program who earn a minimum final overall grade point average of 85% will be able to transfer 15 credits towards the Pace BBA Management major in Hospitality and Tourism Management. ICC will grant students of the Pace BBA HTM priority admission and a partial scholarship to the ICC program.
“We are excited to add a new dimension to the outstanding education students receive at Pace University with our Total Immersion culinary arts education,” said Erik Murnighan, President of ICC in New York. “Students can learn the fundamental techniques of professional cooking—a hands-on experience that will give them a valuable perspective in hospitality and tourism management.”
ICC graduates must complete 50% of the credits required for the HTM concentration and 50% of the total business credits required for Pace’s BBA degree. They may transfer to Pace additional transfer credits earned at other academic institutions subject to Pace’s transfer credit policy.
ICC credits transferred are based upon completion of Culinary Arts—a 6-month program by day, 9 months with a night schedule, including a paid externship arranged with the school’s Career Services advisors.
Lubin’s Hospitality and Tourism Management concentration is the only AACSB-accredited program in the New York City area, focusing on management unlike other programs that emphasize technical skills. The Lubin program prepares students to rise to leadership positions in tourism, hotel and restaurant management, and event planning and management. ICC’s award-winning education is accredited by ACCSC and is rooted in technique—more than 250 in the Professional Culinary arts curriculum created by legendary chef and longtime ICC dean Jacques Pepin.
Both schools’ programs prepare students to rise to leadership positions—for Pace, in tourism, hotel and restaurant management, event planning and management; for ICC, in kitchens, corporations and entrepreneurial companies.
Each transfer student from ICC will be assigned a professional Lubin School staff advisor, as well as a faculty advisor in the HTM program to guide them in charting a comprehensive academic plan allowing for graduation in the shortest time possible.
Pace HTM major Jaeseo (James) Park is among the first students to apply for the ICC program. “This amazing opportunity means everything to me and it will truly be one of the best parts of my Pace experience. Pace has given me all the connections and knowledge to succeed in my career already, and I have been wanting to go to culinary school at ICC for years.”
About International Culinary Center: Founded as The French Culinary Institute in 1984, the International Culinary Center (ICC) is a global leader in professional culinary, pastry and wine education, with schools in NYC, Silicon Valley and Italy. Graduates of ICC’s award-winning fast-track programs include entrepreneurs such as Bobby Flay, David Chang, Wylie Dufresne, Christina Tosi and 15,000 more under legendary deans including Jacques Pepin and Jacques Torres. In just months, students gain the credentials, confidence and connections to chart a rising culinary career.
About the Lubin School of Business at Pace University: Globally recognized and prestigiously accredited, the Lubin School of Business integrates New York City’s business world into the experienced-based education of its students at Pace’s suburban and downtown campuses, implemented by the region’s largest co-op program, team-based learning, and customized career guidance. Its programs are designed to launch success-oriented graduates toward upwardly mobile careers.  www.pace.edu/lubin
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Recreational Class Requirements

Age Requirements

 

Students must be a minimum of 16 years of age to enroll in cooking classes and a minimum of 21 years of age to enroll in wine, beer, or cocktail classes, with the exception of classes for Future Chefs.

Young aspiring chefs must be at least 13 years of age to participate in Future Chef classes. Rising culinary stars younger than 18 will need a parent or guardian to vouch for them as a co-signer.

 

Cancellations and Refunds

For all courses, payment in full is required at the time of registration. Refunds will only be issued in the event that the ICC cancels a course. Students will be given advance notice of cancellations. Effective for all recreational course registrations beginning on November 1, 2014, if you cancel your registration 14 or more calendar days prior to your course start date, you will be issued a credit equal to the amount paid that may be applied towards the cost of a future class. This credit must be used within three years from your original registration date. If you cancel your registration with less than 14 calendar days prior to your course start date or you attend no portion of the registered course, no credit will be issued. Gift certificates are non-refundable and not transferrable. In order to minimize class interruptions, ICC maintains the right to deny student registration and/or entrance if they are more than 30 minutes late. Please note that we are unable to offer makeup classes.

What to Wear

 

Proper attire is very important for safety and sanitary reasons. All students must wear long pants, long-sleeved shirts, and black non-slip, closed-toe shoes (no sneakers, loafers, sandals, etc.) for any hands-on cooking classes you attend. Please refrain from wearing dangle earrings. Hair that covers the collar should be tied back. Aprons and skull caps will be provided for use during class.

There are no dress requirements for classes that do not include hands-on cooking or baking.

 

Cell Phone Policy

 

Please respect your classmates and your instructor by refraining from using a cell phone to make calls or text messages during class. There are designated areas where cell phone use is allowed.

 

Closings

 

Emergencies, extreme weather, or other prohibitive conditions may require a cancellation. Contact us for information on school closures:

New York Campus
800.229.7990 or 646.254.7533

California Campus
866.318.2433 or 408.370.9190

CulinaryTechniques

Amateur and Specialized Training Program Requirements

Age Requirements

Individuals must be at least 18 years of age to enroll in wine and beverages courses. Individuals enrolling in all other courses must be at least 16 years of age.

Proof of High School Graduation

New York Campus Only
Individuals enrolling in Culinary Entrepreneurship and Pastry Techniques will be required to submit proof of high school graduation or the equivalent in the form of a high school or postsecondary school diploma, GED, official high school transcript with graduation date, or an official college transcript which indicates that a high school diploma is the basis of admission into the program.

Home school diplomas must meet the requirements of the NYSED. Students whose proof of high school or college graduation is from a foreign institution must provide an official transcript or copy of the original diploma and it must be accompanied by an official, notarized translation.

Late Applicants
Students who initiate the admission process fewer than 30 days but more than 14 days prior to a class start date, have 14 days to provide the required admission documents and tuition balance. Failure to comply within 14 days will result in cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement.

Applicants who make a deposit within 14 days of a class start have no claim to a seat in the class unless they have provided the required admission documents and paid the tuition balance. Failure to comply with these rules by the first day of class will result in cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement.

English Language Proficiency
If English is not your first language, you must demonstrate English language proficiency. English language proficiency can be demonstrated by earning a score of at least 500 (paper version), 173 (computerized version), or 61 (iBT) on the test of English as a foreign language (TOEFL). TOEFL Scores may be submitted directly to the International Culinary Center through the Educational Testing Service (TOEFL code 9059). Applicants who have a bachelor’s degree or higher from a college or university in the United States and who submit an official transcript will be regarded as having demonstrated English proficiency. We can also accept an ITEP score of 3.9, or an IELTS band score of 5.0 on the Academic Exam. Scores are valid for two years from the exam date.

International Students
International students enrolling in non-career programs may take most courses in tourist status. However, if their course of study is 18 hours or more a week, they will need a student visa.

Non-immigrant students are responsible for complying with immigration laws. This information is provided to help you maintain your lawful status in the United States. Click here for more information on the school’s policies regarding international students.

Closings
Emergencies, extreme weather, or other prohibitive conditions may require a cancellation. Contact us for information on school closures:

New York Campus
800.229.7990 or 646.254.7533

California Campus
866.318.2433 or 408.370.9190

Career Program Requirements

Age Requirements

 

New York Campus
Individuals must be at least 17 years of age to enroll in Professional Culinary Arts, Professional Pastry Arts, Cake Techniques & Design, and Art of International Bread Baking. Individuals must be at least 21 years of age to enroll in Intensive Sommelier Training.

California Campus
Individuals must be at least 17 years of age to enroll in Professional Culinary Arts Immersion and Professional Pastry Arts. Individuals must be at least 21 years of age to enroll in Intensive Sommelier Training and Wine Appreciation.

 

Proof of High School Graduation

 

New York Campus
Individuals enrolling in Professional Culinary ArtsProfessional Pastry ArtsCake Techniques & Design,  Art of International Bread Baking and Intensive Sommelier Training will be required to submit proof of high school graduation or the equivalent in the form of a high school or postsecondary school diploma, GED, official high school transcript with graduation date, or an official college transcript which indicates that a high school diploma is the basis of admission into the program.

Home school diplomas must meet the requirements of the NYSED. Students whose proof of high school or college graduation is from a foreign institution must provide an official transcript or copy of the original diploma and it must be accompanied by an official, certified translation and a credential evaluation.

California Campus
Individuals enrolling in Professional Culinary Arts ImmersionProfessional Pastry Arts or Intensive Sommelier Training will be required to submit proof of high school graduation or the equivalent in the form of a high school or postsecondary school diploma, GED, official high school transcript with graduation date, or an official college transcript which indicates that a high school diploma is the basis of admission into the program.

Home school diplomas must meet the requirements of BPPE. Students whose proof of high school or college graduation is from a foreign institution must provide an official transcript or copy of the original diploma and it must be accompanied by an official, certified translation and a credential evaluation.

 

English Language Proficiency

 

If English is not your first language, you must demonstrate English language proficiency. English language proficiency can be demonstrated by earning a score of at least 500 (paper version), 173 (computerized version), or 61 (iBT) on the test of English as a foreign language (TOEFL). TOEFL Scores may be submitted directly to the International Culinary Center through the Educational Testing Service (TOEFL code 9059). Applicants who have a bachelor’s degree or higher from a college or university in the United States and who submit an official transcript will be regarded as having demonstrated English proficiency. We can also accept an ITEP score of 3.9, or an IELTS band score of 5.0 on the Academic Exam. Scores are valid for two years from the exam date.

 

International Students

Most international students enrolled in career programs will need a student visa to enter the United States.

International students requiring an M-1 visa should apply for admission to the school a minimum of three months prior to their anticipated program start date. International applicants must secure their visa at least 30 days prior to the start of their program. Failure to do so may result in the cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement.

For more information on obtaining an M-1 student visa or making a change to current visa status, consult the International Students section of our website.

Individuals enrolling in Professional Culinary ArtsProfessional Pastry ArtsCake Techniques & Design,  Intensive Sommelier Training, an Art of International Bread Baking will be required to submit proof of high school graduation or the equivalent in the form of a high school or postsecondary school diploma, GED, official high school transcript with graduation date, or an official college transcript which indicates that a high school diploma is the basis of admission into the program. Students whose proof of high school or college graduation is from a foreign institution must provide an official transcript or copy of the original diploma and it must be accompanied by an official, certified translation and a credential evaluation.

International applicants must also demonstrate the financial resources necessary to cover the cost of attendance: tuition and fees plus living expenses (for exact amounts, refer to the student catalog made available in the enrollment package). Applicants must submit an official bank statement documenting these resources. If funding is to be provided by a sponsor, the bank statement must be accompanied by a letter in which the sponsor pledges financial support. For more information regarding documentation of financial resources, applicants should speak to the International Student Adviser.

Advanced Standing

A student who has graduated from our Culinary Techniques or Pastry Techniques programs may be granted advanced standing to enroll in the Professional Culinary Arts or Professional Pastry Arts programs. Once eligible for advanced standing, a student will enter a program that is already in session (those bridging into Culinary will start in Level 2 of 6; those bridging into Pastry will start in Unit 3 of 17). Students should be aware that some lessons in the career program will duplicate material covered in the amateur program. Students will still be required to attend these classes.

In order to enter a career program with advanced standing, a student must:

Failure to meet any of these conditions will prevent the student from entering the career program. Students who feel that they qualify for advanced standing are advised to meet with Student Affairs to discuss eligibility and procedures.

 

Transfer Credit

 

The International Culinary Center does not accept transfer credit from other institutions.

 

Students with Learning and Other Disabilities

 

Any student with a learning disability who requires a reasonable accommodation should contact the School Director at 646.254.7512.

Students requiring reasonable accommodation for a disability covered under the Americans with Disabilities Act should contact the Student Affairs department at 646.254.7512.

Disability means:

  • A physical or mental impairment that substantially limits one or more major life activities; or
  • A record of such impairment; or
  • Being regarded as having such impairment (i.e., as a result of the attitudes of others toward such impairment).

Any information provided about a student’s disability will be used only by the appropriate office and will not prejudice that student’s application. Students are not required to disclose a disability to the Office of Admission.

 

Closings

 

Emergencies, extreme weather, or other prohibitive conditions may require a cancellation. Contact us for information on school closures:

New York Campus
800.229.7990 or 646.254.7533

California Campus
866.318.2433 or 408.370.9190

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Admission Requirements & Policies

Explore International Culinary Center’s policies regarding student age, education and language requirements for admission to career, amateur and recreational courses at our Soho, New York and Campbell, California campuses. Please speak to your admission representative or contact us with any questions or concerns you may have before you begin the application process.

STUDENT CATALOGS

For an overview of course descriptions, additional information about the school and full admission requirements and school policies, view our current student catalogs. Addenda will be posted on an ongoing basis.

FOR NEW YORK CLASSES:

FOR CALIFORNIA CLASSES:

ADDITIONAL INFORMATION ABOUT ICC CALIFORNIA:

International Students receive culinary education at ICC

International Students

INTERNATIONAL STUDENTS COME TO THE GLOBAL EXPERT IN CULINARY AND WINE EDUCATION

For 30 years, students from every corner of the world, representing more than 80 countries, have come to ICC for its high-caliber, fast-track culinary education. The curriculum draws inspiration from international influences, and a Grand Diplôme from ICC is a veritable passport for students to work in world-class kitchens anywhere.

ICC takes students from novice to professional culinary skill and education levels in six months. Our Total Immersion teaching method offers intensive hands-on instruction and puts students in the kitchen from the very first day. The school’s deans are cooking legends — Jacques Pépin, Jacques Torres and José Andrés —and a low student-to-teacher ratio assures students get the attention needed to flourish. An advisor dedicated to international students assists through the entire visa process and helps with the transition of starting school in a foreign country. ICC ensures each students gets the support not found at larger schools. Our best proof of the results: a hiring network of 15,000 remarkable graduates, including Bobby Flay, David Chang, Hooni Kim, Daisy Martinez and more.

OUR STUDENTS COME FROM 80+ COUNTRIES, WINNING AWARDS AROUND THE

EARN AN ESL + FOOD CERTIFICATE

The ESL + Food Certificate program, designed by The New School and International Culinary Center, allows students to attend ICC after receiving a high-quality English language education, including a class on The Language of the Kitchen. Learn more about the features and admission process for the ESL + Food Certificate program. (F1 student visa eligibility based on full-time student status.)

MEET YOUR INTERNATIONAL ADVISORS

AnNur DeCosta, director of international admissions at ICC

AnNur DeCosta combines experience working with international students in higher education with a tremendous passion for food. Her background includes jobs in the culinary industry as a cook and baker; so she found a true match at ICC in helping others find their career path. One of her favorite things is seeing ICC’s culinary students’ true desire to learn, absorb and explore everything ICC and its campuses offer.

 

Robin Hom began his career in education as a middle school math teacher, where he taught for many years in New York City. Realizing his culinary passion, he enrolled in ICC’s Professional Culinary Arts program. Upon graduation,  he worked in several culinary fields such as Michelin starred restaurants, catering, and corporate, including test kitchens and television. Robin has also worked in ICC’s Career Services.

 

PRIME LOCATIONS IN NYC AND SILICON VALLEY, CALIFORNIA

NEW YORK CITY CAMPUS – Study in one of the culinary capitals of the world, and absorb everything Manhattan has to offer. Attending our culinary school in downtown’s Soho lets you experience a charming neighborhood of cobblestone streets, an artistic vibe and tremendous shopping and ethnic restaurants.

CALIFORNIA CAMPUS – Set between the vineyards of Napa Valley and the seafood haven of Monterey Bay, less than an hour’s drive from San Francisco, ICC California gives culinary and wine students access to some of the best restaurants, vineyards and chefs in the world.

CULINARY + COLLEGE DEGREE

Through a special partnership with the prestigious New York City university The New School (known for its Parsons School of Design), ICC students can transfer as many as 60 culinary credits toward a Bachelor’s Degree (or 30 toward an Associate’s), offering the chance to get both a culinary education and college degree.

AN AWARD-WINNING CULINARY EDUCATION

ICC has been recognized with many international awards and honors, including the coveted School of Excellence award from the Accrediting Commission of Careers Schools and Colleges for 2012 in NYC and 2013 in California, and the Best Vocational School from International Association of Culinary Professionals.

Programs of Study:

Course Calendar:

New York Program Calendar

California Program Calendar

Culinary, wine and pastry classes are on a rolling basis and are scheduled throughout the year.
For more information please contact:
New York Campus: international@culinarycenter.com or 001.646.254.7572
California Campus: infoca@culinarycenter.com or 001.866.318.2433

International students who enroll for any of the above are eligible to apply for M-1 visas. Current F-1 visa holders have the added option of enrolling in other part-time evening programs or signing up for supplementary classes at ICC.

GLOBAL RECOGNITION – THE WORLD EXPO MILAN 2015

The White House announced that ICC was selected with the James Beard Foundation to build the USA Pavilion at World EXPO in Milan in 2015, a testament to the excellence and excitement at ICC as it marks its 30th anniversary.

Get more information on admission requirements for international students.

Scholarships