Gourmet Soup for Foodies: California

Soups can be the simplest and the most complex dishes, and we all know how they warm us up on a cold day, but how much do you know about making them?

WHAT YOU’LL LEARN

In this class you will have the opportunity to learn the basics of soup making with one of our Culinary Chef-Instructors as they take you through the steps, and teach you the techniques to create four different soups: bisque, consume, vegetable, and cream soups. Learn to use everyday ingredients to create a variety of soups that warm your palate and soul.

CLASS SCHEDULES

03/16/2018

03/16/2018 – $175
Fri 6:00 pm – 11:00 pm

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.

Chocolate Treats & Truffles: California

Chocolate lovers rejoice! Whether celebrating the best moments in life or cheering someone up, chocolate tends to instantly make everything better. And now you can learn to bring joy to your friends and family all year round by making these confections at home!

WHAT YOU’LL LEARN

In this class, you’ll learn the art of tempering chocolate, and use that knowledge to create an array of treats. With an introduction to the skills used by top chocolatiers and our best recipes to take home, you will be ready to make and enjoy your own chocolate treats whenever the occasion—or craving—calls.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

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.

UPCOMING CLASSES

Feb 2018

MADELEINES & MACARONS


02/23/2018 -

02/23/2018 – $175
Fri 5:00 pm – 9:00 pm

CUPCAKE DECORATING


02/26/2018 -

02/26/2018 – $175
Mon 5:00 pm – 9:00 pm

DONUTS, FRITTERS & MORE


02/28/2018 -

02/28/2018 – $175
Wed 5:00 – 9:00 pm

Mar 2018

BAGELS & PRETZELS


03/02/2018 -

03/02/2018 – $175
Fri 5:00 pm – 9:00 pm

CLASSIC CROISSANTS


03/05/2018 -

03/05/2018 – $175
Mon 5:00 pm – 9:00 pm

GOURMET SOUP FOR FOODIES


03/16/2018 -

03/16/2018 – $175
Fri 6:00 pm – 11:00 pm

Secrets of Miso: California

Discover the secrets of miso, an integral seasoning in Japanese cooking.

Join Chef Jin Suzuki, chef-owner of Hachi Ju Hachi in Saratoga, for an introduction to traditional Japanese cuisine featuring one of the most central, and versatile ingredients – miso. Chef Suzuki will demonstrate how miso, a Japanese seasoning produced by fermenting soybeans, can serve as the foundation in three traditional dishes – Tori Niku Miso Tsuke Yaki, Shiro Miso Jiru, and Maguro Nuta. Learn the history of miso, sourcing, as well as the differences between the various types of miso. Plus, you’ll finish with the skills to compose a memorable Japanese meal at home.

WHAT YOU’LL LEARN

Tori Niku Miso Tsuke Yaki” – Miso Marinated Chicken

  • Benefits of cooking with dark meat
  • How to deconstruct and cook a whole chicken
  • To make a miso marinade

Shiro Miso Jiru” – White Miso Soup with wakame seaweed, mushrooms, tofu and green onion

  • Temperature and heat control
  • Philosophy of tasting
  • Knife skills
  • How to re-hydrate seaweed

Maguro Nuta” – White Miso Vinaigrette with raw tuna, green onion and poached vegetables

  • The fermentation differences between red and white miso
  • How to poach and clean green onions and vegetables
  • How to select quality fish for sashimi
  • To make a miso vinaigrette
  • Plating and presentation

 

ABOUT CHEF JIN SUZUKI

As chef-owner of Hachi Ju Hachi in Saratoga, CA Chef Suzuki uses traditional Japanese ingredients and techniques to produce a refined Kansai-style of cooking.  The principles of washoku – harmony, balance, simplicity and restraint – are the core of his philosophy. At Hachi Ju Hachi, Chef Suzuki takes no shortcuts and some of his techniques are uncommon as they are so time-consuming. From making his own salt, tofu, Chef Suzuki strives to honor traditional Japanese cuisine.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

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.

UPCOMING CLASSES

Feb 2018

MADELEINES & MACARONS


02/23/2018 -

02/23/2018 – $175
Fri 5:00 pm – 9:00 pm

CUPCAKE DECORATING


02/26/2018 -

02/26/2018 – $175
Mon 5:00 pm – 9:00 pm

DONUTS, FRITTERS & MORE


02/28/2018 -

02/28/2018 – $175
Wed 5:00 – 9:00 pm

Mar 2018

BAGELS & PRETZELS


03/02/2018 -

03/02/2018 – $175
Fri 5:00 pm – 9:00 pm

CLASSIC CROISSANTS


03/05/2018 -

03/05/2018 – $175
Mon 5:00 pm – 9:00 pm

GOURMET SOUP FOR FOODIES


03/16/2018 -

03/16/2018 – $175
Fri 6:00 pm – 11:00 pm

Professional Wine Service Class

Learn proper sparkling, decanting and still wine service from Jim Rollston, MS.

WHAT YOU’LL LEARN

Learn the Court of Master Sommeliers standards for sparkling, decanting and still wine service with demos and hands-on practice for all class participants. Discover how you can sell wine more effectively on the restaurant floor through product knowledge, proper mise en place, reading your customers, timing and teamwork. This class will be led by Master Sommelier Jim Rollston, Wine Director at 3-Michelin starred Manresa.

Please bring your own wine key. All other supplies will be provided.
Lunch will be provided.

This class is open to individuals currently working in the hospitality industry.

ABOUT YOUR INSTRUCTOR

Jim Rollston brings nearly 20 years of experience in the wine and hospitality industries to ICC, and currently serves as the Wine Director for three-Michelin star Manresa in Los Gatos. He previously held sommelier roles at Cyrus Restaurant in Healdsburg and the three restaurants of The Lodge at Pebble Beach. In addition to his restaurant experience, he has also worked in a number of wine-making roles at wineries throughout Northern California. Jim joined ICC in 2016.

Jim will be assisted by Advanced Sommelier and ICC grad, Aaron Babcock. Aaron is a sommelier at three-Michelin star Quince Restaurant in San Francisco, and is currently studying for his Master Sommelier exam.

READY TO BEGIN A CAREER IN WINE?

Take your career a step further with ICC’s Intensive Sommelier Training program. Click here to learn more.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

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.

Olive Oil Sommelier Certification: Course Two CA

Level 2 will look closely at olive oil production processes and how they affect specific sensory characteristics. This 3-day course will delve into international grades and standards for olive oil including testing methods, quality standards and supply chain considerations. You’ll examine olive oil chemistry while exploring the world of olive cultivars. With an emphasis on advanced sensory assessment techniques, you’ll taste samples from around the world to hone the skills needed to detect oil defects and quality characteristics.

This 3-day course marks the completion of the Olive Oil Sommelier Certification Courses. Those who complete both levels and meet proficiency benchmarks will receive their Olive Oil Sommelier Certificate in the mail after the course concludes.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Olive oil chemistry
  • Harvest and production best practices
  • Advanced tasting techniques & sensory memory
  • Sensory assessment
  • Olive cultivars
  • Olive oil defects and quality characteristics
  • Food pairing
  • Testing methods
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. As a pre-requisite, successful completion of Course 1 is required prior to attending this course. Click here for information on Course One.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

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.

Olive Oil Sommelier Certification: Course One CA

In this first level, 3-day course, we will examine the history and cultivation of the olive tree and delve into harvest and methods used in olive oil production. We will taste samples from around the world and learn to recognize olive oil defects and sensory attributes.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Olive tree history, cultivation and harvesting
  • Production and processing
  • Grades and standards
  • Sensory assessment
  • Introduction to olive oil chemistry
  • Olive cultivars
  • Olive oil defects and positive attributes
  • Shelf-life and quality management
  • Advanced tasting techniques and food pairing
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. Completion of both courses is required for certification. Click here for information on Course 2.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

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.

One Day Classes: CA

UPCOMING CLASSES

Feb 2018

MADELEINES & MACARONS


02/23/2018 -

02/23/2018 – $175
Fri 5:00 pm – 9:00 pm

CUPCAKE DECORATING


02/26/2018 -

02/26/2018 – $175
Mon 5:00 pm – 9:00 pm

DONUTS, FRITTERS & MORE


02/28/2018 -

02/28/2018 – $175
Wed 5:00 – 9:00 pm

Mar 2018

BAGELS & PRETZELS


03/02/2018 -

03/02/2018 – $175
Fri 5:00 pm – 9:00 pm

CLASSIC CROISSANTS


03/05/2018 -

03/05/2018 – $175
Mon 5:00 pm – 9:00 pm

GOURMET SOUP FOR FOODIES


03/16/2018 -

03/16/2018 – $175
Fri 6:00 pm – 11:00 pm

Essentials of Pastry Arts: California

This hands-on, 5 session course is designed for students who have a serious interest in the pastry arts. Subject matter includes mixing methods and classifications; decorating techniques; chocolate tempering; and baking.

WHAT YOU’LL LEARN
Session 1: Tarts & Cookies
  • Understanding how to scale and proper mise-en-place
  • Mixing methods, including “creaming” and “cut-in”
  • Recipes include diamants (French butter cookies), apple tart, pâte brisée and apple compote
Session 2: Pâte à Choux
  • Understanding mechanical leavening
  • Methods of making pâte à choux and pâte à glacer
  • Learning about starch-bound custards
  • Piping and glazing methods
  • Recipes include pâte à choux, gougères and éclairs
Session 3: Cakes – Day 1
  • Understanding  foam and liquid-fat cake mixing methods
  • Learning about stirred custards
  • Understanding mousses
  • Working with gelatin sheets
  • Recipes include cupcakes, charlotte Russe and biscuits à la cuillère
Session 4: Cakes – Day 2
  • Understanding Swiss meringue and buttercream
  • Using buttercream to build layered cakes
  • Working with rolled fondant
  • Learning proper piping techniques
  • Recipes include crème Chantilly, hi-ratio chocolate cake, Swiss meringue buttercream
Session 5: Chocolate
  • Learn about chocolate manufacturing and types of chocolate
  • Learn chocolate tempering
  • Create chocolate candies and decorations
  • Recipes include mendiants and rochers
TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)

Purchase a gift certificate 

CLASS SCHEDULES
None Scheduled.
Check Back Soon

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.

Introduction to Cake Decorating: California

Creating a three-tiered cake is no easy feat. Cake construction and decorating requires being an adept baker, and knowing the finer points of piping and sugar paste work. In this 5-day, hands-on cake course, you’ll gain these skills and more from experienced cake decorators.

WHAT YOU’LL LEARN

Designed to take the skills of any baker to the next level, you’ll learn the basic principles of cake, frostings and cake construction, and then apply them to assemble a three-tier masterpiece of your own, embellished with simple and complex techniques using rolled fondant and royal icing.

Each class begins with a brief discussion of recipes and techniques. Then, you’ll roll up your sleeves and get to work, learning how to:

  • Prepare classic white cake and Swiss buttercream
  • Construct and use paper cornets to decorate with piped royal icing
  • Create rosettes, shells, snails, and more
  • Apply rolled fondant for cake covering, bands, bows, quilting, molding, cut-outs and crimping
  • Assemble cake layers and stack cakes with dowels
TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)
CLASS SCHEDULES
None Scheduled.
Check Back Soon

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.

Bagels & Pretzels: California

WHAT YOU’LL LEARN

Find a great bagel in your own kitchen, made by you.

We’ll teach you the secret to making this fun and easy twice-cooked bread at home, which will allow you to make not only bagels, but pretzels too. Get the techniques to mix, proof, shape, boil and bake the quintessential bagel, complete with classic toppings such as sesame seeds and poppy seeds. Plus, you’ll learn to make flavorful compound butters and cream cheeses that will remain a “must” on your breakfast table from now on.

At the end of class, you’ll enjoy trying the piping hot bagels you made with cream cheese, lox and all the fixings.

 

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

03/02/2018

03/02/2018 – $175
Fri 5:00 pm – 9:00 pm