Ch9_ChocolateCake-inner

Cake Decorating with Chocolate: California

Chocolate isn’t just for bonbons and candies! Using this delicious (but delicate) medium for cake decorating is a secret weapon for any advanced cake decorator. Taught by experienced cake designers, this 4-day, hands-on cake class will teach you the science and art of tempering chocolate and enhance your skills using ganache, modeling chocolate and a variety of decorations to adorn your next masterpiece.

WHAT YOU’LL LEARN
  • Principals of chocolate tempering and ganache
  • Basic chocolate decorations including cut-outs, cigarettes, curls, and bows
  • To make and use modeling chocolate
  • To use cocoa butter colors, as well as milk and white chocolates
  • To construct and use paper cornets
  • Bake and decorate a 9” chocolate ganache layered cake with chocolate decorations using a provided design
TUITION INCLUDES
  • Application fee
  • Uniform
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students
Ch9_ChocolateCake-inner
CLASS SCHEDULES

10/02/2017

10/05/2017 – $625
Mon-Thur 9:00 am – 2:00 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.

UPCOMING CLASSES

Jan 2017

FOOD STYLING FOR MEDIA


01/20/2017 -

01/21/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

PASTRY TECHNIQUES


01/26/2017 -

02/23/2017 – $6,800
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/30/2017 -

02/03/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

CULINARY TECHNIQUES


01/30/2017 -

02/27/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

Feb 2017

OLIVE OIL SOMMELIER


02/04/2017 -

02/06/2017 – Sold Out
Sat-Mon 9:00 am – 4:00 pm

OLIVE OIL SOMMELIER


02/07/2017 -

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 pm

OLIVE OIL SOMMELIER


02/09/2017 -

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 pm

ESSENTIALS OF ITALIAN COOKING


02/21/2017 -

03/07/2017 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

INTRODUCTION TO CAKE DECORATING


02/27/2017 -

03/03/2017 – $1,030
Mon-Fri 9:00 am – 2:30 pm

Mar 2017

CAKE DECORATING CARVED CAKES


03/06/2017 -

03/08/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

UPCOMING CLASSES
inner

Sugar Paste Flowers: California

Through hands-on, expert instruction by world-class cake specialists, you’ll learn to make sugar paste dough and craft whimsical creations. In three sessions, develop the intricate skills needed to create the flowers that add complexity and dimension to simple birthday cakes or elaborate wedding cakes.

The ultimate achievement: a fanciful floral bouquet of your own design.

WHAT YOU’LL LEARN
  • Select and use the proper tools for making sugar paste flowers
  • Color, style and shape sugar paste dough
  • Craft life-like flowers, centers and leaves including: Roses, Calla Lily, Petunia, Sweet Peas and Blossoms
  • Use the art of color and luster to bring sugar paste to life
  • Compose a bouquet of sugar paste flowers
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)
inner
CLASS SCHEDULES

06/12/2017

06/16/2017 – $450
Mon, Wed, 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.

UPCOMING CLASSES

Jan 2017

FOOD STYLING FOR MEDIA


01/20/2017 -

01/21/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

PASTRY TECHNIQUES


01/26/2017 -

02/23/2017 – $6,800
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/30/2017 -

02/03/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

CULINARY TECHNIQUES


01/30/2017 -

02/27/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

Feb 2017

OLIVE OIL SOMMELIER


02/04/2017 -

02/06/2017 – Sold Out
Sat-Mon 9:00 am – 4:00 pm

OLIVE OIL SOMMELIER


02/07/2017 -

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 pm

OLIVE OIL SOMMELIER


02/09/2017 -

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 pm

ESSENTIALS OF ITALIAN COOKING


02/21/2017 -

03/07/2017 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

INTRODUCTION TO CAKE DECORATING


02/27/2017 -

03/03/2017 – $1,030
Mon-Fri 9:00 am – 2:30 pm

Mar 2017

CAKE DECORATING CARVED CAKES


03/06/2017 -

03/08/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

UPCOMING CLASSES
advanced-piping-4

Cake Decorating Advanced Piping: California

Practice makes perfect! Advance your piping techniques in our 3-day course.

Creating a cake masterpiece is no easy feat! Every cake artist knows that piping is the definitive decorating expression. In this 3-day, hands-on cake decorating course, you’ll gain valuable hands-on training to advance your piping technique from experienced cake designers.

WHAT YOU’LL LEARN
  • To make royal icing and American buttercream
  • To construct and use paper cornets
  • Piping exercises including basketweave, brush embroidery, filigree, flooding, and lace
  • To create buttercream flowers and leaves
  • Decorate a 6″ dummy cake using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students
advanced-piping-4
CLASS SCHEDULES

06/05/2017

06/09/2017 – $450
Mon, Wed, 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.

UPCOMING CLASSES

Jan 2017

FOOD STYLING FOR MEDIA


01/20/2017 -

01/21/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

PASTRY TECHNIQUES


01/26/2017 -

02/23/2017 – $6,800
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/30/2017 -

02/03/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

CULINARY TECHNIQUES


01/30/2017 -

02/27/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

Feb 2017

OLIVE OIL SOMMELIER


02/04/2017 -

02/06/2017 – Sold Out
Sat-Mon 9:00 am – 4:00 pm

OLIVE OIL SOMMELIER


02/07/2017 -

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 pm

OLIVE OIL SOMMELIER


02/09/2017 -

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 pm

ESSENTIALS OF ITALIAN COOKING


02/21/2017 -

03/07/2017 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

INTRODUCTION TO CAKE DECORATING


02/27/2017 -

03/03/2017 – $1,030
Mon-Fri 9:00 am – 2:30 pm

Mar 2017

CAKE DECORATING CARVED CAKES


03/06/2017 -

03/08/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

UPCOMING CLASSES
fondant

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)
fondant
CLASS SCHEDULES

03/27/2017

03/31/2017 – $1,030
Mon-Fri 9:00 am – 2:00 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.

UPCOMING CLASSES

Jan 2017

FOOD STYLING FOR MEDIA


01/20/2017 -

01/21/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

PASTRY TECHNIQUES


01/26/2017 -

02/23/2017 – $6,800
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/30/2017 -

02/03/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

CULINARY TECHNIQUES


01/30/2017 -

02/27/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

Feb 2017

OLIVE OIL SOMMELIER


02/04/2017 -

02/06/2017 – Sold Out
Sat-Mon 9:00 am – 4:00 pm

OLIVE OIL SOMMELIER


02/07/2017 -

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 pm

OLIVE OIL SOMMELIER


02/09/2017 -

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 pm

ESSENTIALS OF ITALIAN COOKING


02/21/2017 -

03/07/2017 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

INTRODUCTION TO CAKE DECORATING


02/27/2017 -

03/03/2017 – $1,030
Mon-Fri 9:00 am – 2:30 pm

Mar 2017

CAKE DECORATING CARVED CAKES


03/06/2017 -

03/08/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

UPCOMING CLASSES
bagels

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.

bagels
CLASS SCHEDULES

03/25/2017

03/25/2017 – $175
Sat 9:30 am – 1:30 pm

UPCOMING CLASSES

Jan 2017

PARISIAN BAGUETTES


01/21/2017 -

01/21/2017 – SOLD OUT
Sat 10:00 am – 2:00 pm

COOKING THE NEW DELICIOUS


01/28/2017 -

01/28/2017 – $195
Sat 10:00 am – 2:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN & MORE


02/04/2017 -

02/04/2017 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


02/04/2017 -

02/04/2017 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: SOUPE DE POISSONS


02/11/2017 -

02/11/2017 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


02/11/2017 -

02/11/2017 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


02/25/2017 -

02/25/2017 – $195
Sat 3:30 pm – 7:30 pm

Mar 2017

CREAM PUFFS, ECLAIRS & MORE


03/11/2017 -

03/11/2017 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


03/11/2017 -

03/11/2017 – $195
Sat 10:00 am – 2:00 pm

WINE UNCORKED


03/11/2017 -

03/11/2017 – $195
Sat 12:00 pm – 3:00 pm

Other One Day Classes
tyler-florence-1100x450

Culinary Entrepreneurship Presented by Tyler Florence

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

Fields marked with an * are required
GET FREE INFORMATION

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.

tf-headshot_small
“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.

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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 building a brand
  • 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
CLASS SCHEDULES
Classes start year round
Daytime – Sat – 6 Weeks
9:00 am to 5:00 pm
Upcoming Classes:
09/30/2017

11/04/2017 – $6,950

Financial Aid & Scholarships Available To Those Who Qualify

COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

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



UPCOMING OPEN HOUSES
CALIFORNIA CAMPUS
02/08/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

03/01/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

03/22/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

04/12/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

05/03/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

05/24/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

06/14/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

07/12/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

08/02/2017 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

08/23/2017 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

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

Secret of Spices: California

Indulge your senses in a hands-on experience, with spices from around the world.

WHAT YOU’LL LEARN

Warning: This culinary class may not be for the faint of nose. In just four hours, you’ll acquire skills to properly match spices with dishes—not always an easy task, especially if a recipe calls for exotic international spices that you’ve never used.

Learn how to maximize flavor and prepare spice combinations. You’ll cook a three-course meal that shows how the right spices can make even your regular dinner routine irresistible.

spices
CLASS SCHEDULES

01/28/2017

01/28/2017 – $175
Sat 9:30 am – 1:30 pm

08/19/2017

08/19/2017 – $175
Sat 9:30 am – 1:30 pm

12/16/2017

12/16/2017 – $175
Sat 9:30 am – 1:30 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.

UPCOMING CLASSES

Jan 2017

SECRET OF SPICES


01/28/2017 -

01/28/2017 – $175
Sat 9:30 am – 1:30 pm

CHAMPAGNE BEHIND THE BUBBLES


01/28/2017 -

01/28/2017 – $150
Sat 12:00 pm – 2:00 pm

KNIFE SKILLS: DEBONING & FILLETING


01/30/2017 -

02/03/2017 – $495
Mon, Wed, Fri, 6:00 pm – 11:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN


02/25/2017 -

02/25/2017 – $175
Sat 9:30 am – 1:30 pm

KNIFE SKILLS


02/25/2017 -

02/25/2017 – $150
Sat 9:30 am – 2:30 pm

ESOTERIC WINES


02/25/2017 -

02/25/2017 – $125
Sat 12:00 pm – 2:00 pm

Mar 2017

ESSENTIALS OF FINE COOKING


03/06/2017 -

03/10/2017 – $1,575
Mon-Fri 9:00 am – 2:00 pm

ESSENTIALS OF ITALIAN COOKING


03/13/2017 -

03/22/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

BAGELS & PRETZELS


03/25/2017 -

03/25/2017 – $175
Sat 9:30 am – 1:30 pm

INTRODUCTION TO CAKE DECORATING


03/27/2017 -

03/31/2017 – $1,030
Mon-Fri 9:00 am – 2:00 pm

ALL AMATEUR CLASSES
macarons

Madeleines & Macarons: California

In just a few hours, learn how easy it is to make marvelous madeleines and the ever-popular classic French macaron.

WHAT YOU’LL LEARN

In this lively hands-on class, you will learn to make delicious madeleines—elegant and distinctively shell-shaped French cakes—and the classic French macaron (Gerber or macaron en français using almonds, meringue, buttercream and ganache). The result: delicate, delicious creations in bright, bold colors.

Expand your repertoire to make additional creations including the classic American coconut-based macaroon. After class, you’ll have beaucoup goodies to wrap up and bring home, as well as the proper techniques and recipes to sweeten any future occasion.

macarons
CLASS SCHEDULES

06/24/2017

06/24/2017 – $175
Sat 9:30 am – 1:30 pm

12/16/2017

12/16/2017 – $175
Sat 9:30 am – 1:30 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.

UPCOMING CLASSES

Jan 2017

SECRET OF SPICES


01/28/2017 -

01/28/2017 – $175
Sat 9:30 am – 1:30 pm

CHAMPAGNE BEHIND THE BUBBLES


01/28/2017 -

01/28/2017 – $150
Sat 12:00 pm – 2:00 pm

KNIFE SKILLS: DEBONING & FILLETING


01/30/2017 -

02/03/2017 – $495
Mon, Wed, Fri, 6:00 pm – 11:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN


02/25/2017 -

02/25/2017 – $175
Sat 9:30 am – 1:30 pm

KNIFE SKILLS


02/25/2017 -

02/25/2017 – $150
Sat 9:30 am – 2:30 pm

ESOTERIC WINES


02/25/2017 -

02/25/2017 – $125
Sat 12:00 pm – 2:00 pm

Mar 2017

ESSENTIALS OF FINE COOKING


03/06/2017 -

03/10/2017 – $1,575
Mon-Fri 9:00 am – 2:00 pm

ESSENTIALS OF ITALIAN COOKING


03/13/2017 -

03/22/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

BAGELS & PRETZELS


03/25/2017 -

03/25/2017 – $175
Sat 9:30 am – 1:30 pm

INTRODUCTION TO CAKE DECORATING


03/27/2017 -

03/31/2017 – $1,030
Mon-Fri 9:00 am – 2:00 pm

ALL AMATEUR CLASSES
knife

Knife Skills, Deboning & Filleting : California

From taillage to chiffonade, quartering a chicken to cooking in parchment, filleting a fish to sauce-making, get a hands-on primer on more than a dozen fundamental knife and cooking skills.

WHAT YOU’LL LEARN

Sharpen your knives—and your skills—with this three-session class designed to give you greater consistency, confidence and precision in the kitchen. Understanding the correct way of holding and using a knife, you’ll start with basic vegetable cuts, progressing to julienne, chiffonade and other advanced skills, including learning how to break down and quarter whole chickens and fillet whole fish. Blanching, roasting and sautéing, emulsions and making sauces all promise to be game-changers in your kitchen long after the class ends.

TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)
knife
CLASS SCHEDULES

01/30/2017

02/03/2017 – $495
Mon, Wed, 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.

UPCOMING CLASSES

Jan 2017

SECRET OF SPICES


01/28/2017 -

01/28/2017 – $175
Sat 9:30 am – 1:30 pm

CHAMPAGNE BEHIND THE BUBBLES


01/28/2017 -

01/28/2017 – $150
Sat 12:00 pm – 2:00 pm

KNIFE SKILLS: DEBONING & FILLETING


01/30/2017 -

02/03/2017 – $495
Mon, Wed, Fri, 6:00 pm – 11:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN


02/25/2017 -

02/25/2017 – $175
Sat 9:30 am – 1:30 pm

KNIFE SKILLS


02/25/2017 -

02/25/2017 – $150
Sat 9:30 am – 2:30 pm

ESOTERIC WINES


02/25/2017 -

02/25/2017 – $125
Sat 12:00 pm – 2:00 pm

Mar 2017

ESSENTIALS OF FINE COOKING


03/06/2017 -

03/10/2017 – $1,575
Mon-Fri 9:00 am – 2:00 pm

ESSENTIALS OF ITALIAN COOKING


03/13/2017 -

03/22/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

BAGELS & PRETZELS


03/25/2017 -

03/25/2017 – $175
Sat 9:30 am – 1:30 pm

INTRODUCTION TO CAKE DECORATING


03/27/2017 -

03/31/2017 – $1,030
Mon-Fri 9:00 am – 2:00 pm

ALL AMATEUR CLASSES
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Homemade Pizza: California

Create unbelievable pizzas with dough from scratch and delicious toppings in this fun, hands-on class that will totally amp up your Friday-night-pizza game!

WHAT YOU’LL LEARN

Crust is key. Not only will you learn the process to kneading and shaping classic pizza dough, you will also learn whole wheat dough for a whole grain alternative.  And once you’ve got your base, you’ll get the tips for getting a perfectly crisp brick-oven effect at home. Recipes learned will vary from classic Italian to French and more:

  • Pizza Margherita
  • Tarte Flambée
  • Spinach, Goat Cheese and Herb on Whole Wheat
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CLASS SCHEDULES

08/19/2017

08/19/2017 – $175
Sat 9:30 am – 1:30 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.

UPCOMING CLASSES

Jan 2017

SECRET OF SPICES


01/28/2017 -

01/28/2017 – $175
Sat 9:30 am – 1:30 pm

CHAMPAGNE BEHIND THE BUBBLES


01/28/2017 -

01/28/2017 – $150
Sat 12:00 pm – 2:00 pm

KNIFE SKILLS: DEBONING & FILLETING


01/30/2017 -

02/03/2017 – $495
Mon, Wed, Fri, 6:00 pm – 11:00 pm

Feb 2017

FRENCH CLASSICS: COQ AU VIN


02/25/2017 -

02/25/2017 – $175
Sat 9:30 am – 1:30 pm

KNIFE SKILLS


02/25/2017 -

02/25/2017 – $150
Sat 9:30 am – 2:30 pm

ESOTERIC WINES


02/25/2017 -

02/25/2017 – $125
Sat 12:00 pm – 2:00 pm

Mar 2017

ESSENTIALS OF FINE COOKING


03/06/2017 -

03/10/2017 – $1,575
Mon-Fri 9:00 am – 2:00 pm

ESSENTIALS OF ITALIAN COOKING


03/13/2017 -

03/22/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

BAGELS & PRETZELS


03/25/2017 -

03/25/2017 – $175
Sat 9:30 am – 1:30 pm

INTRODUCTION TO CAKE DECORATING


03/27/2017 -

03/31/2017 – $1,030
Mon-Fri 9:00 am – 2:00 pm

ALL AMATEUR CLASSES