ProCulinaryCA

Professional Culinary Arts : California

Study In the heart of the California Food Scene

Award-winning Chef David Kinch, Dean at the International Culinary Center, discusses the perks of studying cuisine in California, the exploding San Francisco restaurant and food scene, and the importance of a culinary education.

Watch The Video to hear what Dean Kinch has to say.

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THE ICC ADVANTAGE:

From basic knife skills through every station on the kitchen line, International Culinary Center’s trademark Professional Culinary Arts program in Campbell, California provides the hands-on, real-world knowledge that you’ll need to succeed in a culinary career in just six to nine months. The courses in the program are divided in four 100-hour levels and a required professional culinary externship, explained in detail below.

FAST TRACK TECHNIQUE-BASED LEARNING
Experience ICC’s unique Total ImmersionSM approach
In our Professional Culinary Arts program, you’ll be immersed in the classic cooking techniques that form the building blocks of Western cuisine from Day One. Your educators are chef-instructors who are passionate, accomplished leaders eager to share their expertise, and you’ll enjoy the kind of hands-on experience, personal attention, and support that can really build your confidence and skills. And thanks to The ICC’s unique Total ImmersionSM approach, you’ll amass an incredible amount of knowledge and ability in a very short amount of time.
In 600 hours of training, The ICC’s Professional Culinary Arts program combines both hands-on instruction and theory into one comprehensive program. Each class begins with a short lesson from your chef-instructor, who will outline terminology, relevant food history, the reasons behind various cooking techniques, and the rationale behind following procedures in a specific order.Before you make anything for the first time, your chef-instructors will demonstrate—providing instruction and showcasing the correct techniques—before you set out to make it yourself. This process enables you to quickly pick up what you have been taught and sets the stage for you to successfully create what has been shown. Concerned you won’t be able to do it? You won’t be on your own—your chef-instructors will be close at hand to provide direction and help as you practice on your own.
Each level of the program has been organized to teach you the essentials of the culinary arts. The pace of the program accelerates as you progress through each level, and learning is cumulative and fast. Your coursework will include:
  • knife skills
  • stocks and sauces
  • vegetables
  • grains
  • butchery
  • poultry and game birds
  • fish and shellfish
  • meat and eggs
  • pastry and desserts
  • plating and menu design
  • completion of the National Restaurant Association’s ServSafe® Food Protection Manager Certification
UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you receive your Grand Diplôme is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

Join an elite group of the world’s culinary thought-leaders, including:
ALL-STAR CHEF INSTRUCTORS & DEANS
Courses Crafted by Legendary Chefs Jacques Pépin, André Soltner, and Alain Sailhac
At the heart of The ICC are the industry icons who are our esteemed deans: chefs Jacques Pépin, André Soltner, and Alain Sailhac. Their experience and reputation are respected worldwide, and their exacting standards set a gold standard for excellence at the school.
dean-jacques-pepin

JACQUES PÉPIN

Dean of Special Programs
141

ALAIN SAILHAC

Dean Emeritus
143

ANDRÉ SOLTNER

Dean of Classic Studies

WHAT YOU'LL LEARN IN AS LITTLE AS 6 MONTHS

INTRODUCTION TO CULINARY TECHNIQUES

Here the standards are set. You’ll begin learning the techniques that will serve as the foundation, not just for your time in class, but for your entire culinary career. You’ll become oriented with equipment and tools, and the brigade system of organization and teamwork, the core of every serious kitchen.

LEARN TO COOK:
  • Vegetables
  • Salads and vinaigrettes
  • Potatoes
  • Fish
  • Shellfish
  • Poultry
  • Beef
  • Pork
  • Lamb
ADDITIONAL TECHNIQUES:
  • Poaching
  • Grilling
  • Frying
  • Blanching
  • Glazing
  • Baking
  • Puréeing
LEARN THE BASICS:

Knife Skills:
Learn which knives are best for which jobs, and proper care for them. Through tailiage (cutting vegetables into even sizes and shapes), you’ll learn different techniques such as émincer (thin slice), batonnet (small sticks), brunoise (small dice) and paysanne (tile-shaped).

Food Safety:
You’ll gain an understanding of the general rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment, earning the valuable National Restaurant Association’s ServSafe® Food Protection Manager Certification.

Ingredient Identification and Classification:
Use all your senses as you identify and classify a wide range of proteins, vegetables, starches, grains, herbs and spices.

Stocks and Sauces:
Learn how to combine humble ingredients, such as bones from chicken, beef, veal or fish, with aromatic vegetables and herbs to create brown, white, fish, marmite and vegetable stocks—and how to marry stocks with binding elements, such as starches and proteins, to create the five “mother” sauces: velouté, Espagnole, hollandaise, béchamel and tomato, as well many of their derivatives.

Food preservation:
Brining, pickling, confit and dehydration used to prevent food from spoiling in pre-refrigeration days; today, we rely on these methods for the complex flavors they infuse into dishes.

BUILDING CULINARY FOUNDATIONS

Expand upon the knowledge developed in Level 1 as you continue to practice cooking, butchering and knife skills. Your chef-instructors will encourage you to think critically about the composition of your plates—a skill that will be increasingly important as you move closer to cooking in a real-world setting.

LEARN TO COOK:
  • Veal
  • Game
  • Offal and Forcemeats
  • Eggs
  • Grains and Pasta
  • Doughs and Tarts
  • Mousses and Soufflés
  • Desserts
  • Crêpes
ADDITIONAL TECHNIQUES:
  • Braising
  • Stewing
  • Stuffing
  • Trussing
LESSON TOPICS INCLUDE:

Seasonality, Sustainability and Nutrition:
A modern chef needs to connect to the source of his/her ingredients, harnessing the optimal flavor of seasonal and sustainable products. Also covered: nutrition basics and the principles for healthy, balanced meals.

Cheese, Wine and Spirits:
Gain insight into the cheese-making process, as well how to classify a vast assortment of cheeses; sample, select and serve the correct portion size; and how wine and spirits complement the dining experience.

Food Costing and Menu Planning:
For all the creativity that goes into being a chef, it’s essential to understand the financial health of your operation. You’ll learn about recipe development and costing, menu development and pricing, as well as how to determine the costs that go into food prep and service to make wise business decisions.

Menu and Plating Design:
Explore how composition, garnishes, sauces and color add to a dish. You’ll also spend time looking at the bigger picture, learning how aesthetics and practical issues factor into menu composition.

BUFFET, CHARCUTERIE AND VOLUME COOKING

You’ve made it through the midway point and are ready to tackle new challenges in the kitchen! Level 3 is comprised of two volume-cooking sections, which will give you and your classmates the opportunity to continue to sharpen your techniques as you grow your skills in organization, time management and teamwork.

BUFFET INCLUDES:
  • Budget and Execute Themed Buffet for 50 Guests
  • Pork Shoulder Fabrication
  • Charcuterie: Sausages, Pate, Galantines, Balantines, Gravlax, Head Cheese
  • Companion Condiments
  • Platter Design and Presentation
  • Manage Station and Serve Guests
OTHER ACTIVITIES:
  • Action Stations Day
  • Professionalism Workshop
STAFF MEAL:

Preparing Daily “Family Meal” for Students and Staff using creative license, while practicing techniques learned to-date, including:

  • Seasonal and International Dishes
  • Meal Planning
  • Portion Sizing
  • Kitchen Math Skills
SKILLS FOR CONSISTENCY AND REFINEMENT

Level 4 introduces you to the French brigade, a system of kitchen organization prevalent throughout the restaurant industry. Students are required to deliver dishes both on time and consistently to chef-instructors. You’ll receive important feedback that can be applied to future situations.

YOU’LL ROTATE THROUGH:
  • Garde Manger (salads and cold preparations)
  • Poissoner (fish and seafood)
  • Saucier (sauces and meat)
  • Pâtissier (pastry and desserts)
ADDITIONAL TECHNIQUES:
  • Sous-vide
  • Low-temperature Cooking
  • Build on Butchery, Filleting and Boning
DISHES YOU’LL MAKE INCLUDE:
  • Sautéed Skate Wing with Brown Butter, Capers, Lemon and Croutons
  • Grilled Salmon with White Wine Herb Sauce
  • Beef Bourguignon with Fresh Egg Noodles
  • Pork Chop with Green Peppercorn Sauce
  • Cream Puffs with Chantilly Cream
  • Pots de Crème with Tuiles
  • Lemon Tart
TIME FOR THE REAL WORLD

Now comes the moment when you’ll put all the skills you’ve learned to the test in the food industry: your externship. The program provides vocational experience in established restaurants, hotels, catering companies, media properties and more, as ICC’s Career Services partners with you to find an ideal match of your talent and ambition. Students receive course credit and a grade for this mandatory segment based on your journal documenting the experience, plus feedback from the chefs or department heads at your externship who share a final assessment of your work. Upon completion of the 200-hour externship, students return to ICC for a comprehensive written exam, meeting with Student Services and graduation.

EXTERNSHIP SITES SAMPLING INCLUDE:

Restaurants:

  • Jean-Georges
  • Del Posto
  • Gramercy Tavern
  • Momofuku Ko
  • Blue Hill/Blue Hill Stone Barns
  • Daniel
  • Morimoto

Front-of-house/Management:

  • The Meatball Shop
  • Indiana Market and Catering

Catering:

  • Olivier Chang
  • Great Performance
  • Scoozi Events

Media:

  • The Food Network
  • Saveur
  • Good Housekeeping

Corporate/Hotels/Private Clubs:

  • Dream Hotel-Downtown
  • The Standard Hotel-East
  • The Compass Group
  • The Cornell Club
& Many More Top NYC Locations!

HEAR WHAT OUR STUDENTS SAY

At ICC, we’ve helped thousands of students start their culinary, pastry and wine careers.  Hear from a few of our graduates about why they chose ICC and what they thought of the experience.

You’re Taught By Living Legends
Lauren McCall is a Food Journalist, business owner and all-star chef.  Hear how she got her start at ICC.

You Become Part Of A Family
Listen to graduate Anthony Ramos share his experience as a student and graduate of ICC.

The Best Teachers, The Best Kitchens & The Best Way
Hooni Kim, first Korean chef to ever win a Michelin star, explains why he chose ICC..

The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements. The International Culinary Center® discloses certain educational, labor, and financial statistics related to this program. View disclosure for daytime and evening schedules.

CLASS SCHEDULES
Classes start year-round
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

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 600 hours diploma program
  • 14:1 student-to-teacher ratio
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by Culinary students
  • Student skills workshops in key areas such knife work and baking chemistry
  • Culinary Business workshops
  • Chef demonstrations with volunteer opportunities
  • Carnegie Hall commencement
  • Career Services counseling
COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
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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
12/07/2016 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

www.chowtownstudios.com

Culinary w/Farm To Table : California

Where great food begins.

In a revolutionary curriculum designed by Karen Karp, a pioneer in food systems and sustainability, you’ll learn firsthand how food production, distribution, social and environmental sustainability, policy and delicious food go hand-in-hand.

Watch the video to hear from Karen Karp and ICC Founder Dorothy Cann Hamilton.

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A GROUNDBREAKING PROGRAM

Come out of the kitchen and into the fields…ICC’s revolutionary Farm-to-Table curriculum extends our comprehensive 600-hour Professional Culinary Arts Immersion course by connecting your chef training to the beginning of the food chain. Hands-on experience will be emphasized through a series of field trips which provide broad, informed perspectives on farming and sustainable agriculture from some of the industry’s brightest minds. You’ll experience the best of California’s bounty as you visit innovative producers: small- and large-scale farmers, dairies, ranches and markets. The knowledge you gain will allow you to make expert personal decisions about the use of products to heighten quality and flavor in your own professional kitchen—plus give you a competitive edge when you graduate.

YOUR PATH TO BECOMING A CHEF OF THE 21ST CENTURY
Begin with ICC’s unique Total ImmersionSM approach

In our Professional Culinary Arts program, you’ll be immersed in the classic cooking techniques that form the building blocks of Western cuisine from Day One. Your educators are chef-instructors who are passionate, accomplished leaders eager to share their expertise, and you’ll enjoy the kind of hands-on experience, personal attention, and support that can really build your confidence and skills. And thanks to The ICC’s unique Total ImmersionSM approach, you’ll amass an incredible amount of knowledge and ability in a very short amount of time.

In 600 hours of training, The ICC’s Professional Culinary Arts program combines both hands-on instruction and theory into one comprehensive program. Each class begins with a short lesson from your chef-instructor, who will outline terminology, relevant food history, the reasons behind various cooking techniques, and the rationale behind following procedures in a specific order.

Then Let’s Take It Outside…
THE BOUNTY OF CALIFORNIA

California was the country’s leader in the farm-to-table movement. California producers supply almost 50% of the nation’s fruits and vegetables, shepherding them through a complex distribution system that brings produce from field to plate. Since our campus is ideally located near the Salinas Valley–America’s “Bread Basket”— this is the perfect place to learn about the essential links in the food chain.

AMAZING FIELD TRIPS

In a revolutionary curriculum designed by Karen Karp, a pioneer in food systems and sustainability and a leading ambassador in the “Good Food movement,” you’ll learn firsthand how food production, distribution, social and environmental sustainability, policy and delicious food go hand-in-hand through a week of experiential learning comprised of a series of field trips— including one overnight excursion. You’ll visit both artisan farms and large commercial-scale operations, and pick the brains of farm workers, ranchers, market managers and policy makers about what organic and sustainable really means.

From production and picking to pest control, preservation, packaging and marketing, this course will help you gain insight into the many precise decisions involved in getting quality ingredients from farm to plate.

Find out about our legendary deans, small class size and alumni network here.

See information about college creditfinancial aid and scholarships.

UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you receive your Grand Diplôme is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

If you’re serious about Farm-To-Table cuisine, it’s hard to imagine a more challenging and inspiring opportunity. 100% of students surveyed say they made a good decision by attending ICC**

ALL-STAR CHEF INSTRUCTORS & DEANS
Courses Crafted by Legendary Chefs Jacques Pépin, André Soltner, and Alain Sailhac

At the heart of The ICC Professional Culinary Arts program are the industry icons who are our esteemed deans: chefs Jacques Pépin, André Soltner, and Alain Sailhac. Their experience and reputation are respected worldwide, and their exacting standards set a gold standard for excellence at the school.

Adding the next generation of thought-leadership to the program in our Farm To Table option is Karen Karp, a pioneer in food systems and sustainability and a leading ambassador in the “Good Food” movement.

WHAT YOU'LL LEARN IN AS LITTLE AS 6 MONTHS

Professional Culinary Arts covers 250 essential skills to prepare students to work in a professional kitchen—in the efficiency of 6 to 14 months.
THE CURRICULUM:
Levels 1 & 2
  • Introduction to Culinary Techniques
  • Building Culinary Foundations
Levels 3 & 4
  • Techniques in Buffet, Charcuterie, Production and High Volume Cooking
  • Skills for Consistency and Refinement, Time Management and Organization
Externship
  • Students get on-the-job-training through a paid externship

You will visit both ends of the agricultural spectrum. You’ll begin at a place like Alba Organics, a small-scale organic farm that sells its products to bigger companies and trains laborers to become entrepreneurs. You’ll finish at a place like Bolthouse Farms, the second largest carrot producer in the country where you’ll learn more about the national food chain and the business of large-scale farming. You’ll taste carrots – sometimes white, yellow and orange – and learn how to tell if they are fresh, and talk about ways to use them in your menus. You’ll also gain insight into water management and farm labor—two essential and controversial issues in farming today.

Organice-Farms

On your first overnight excursion you’ll visit Paicines Ranch, a 7,700-acre ranch and land restoration project in the San Benito Valley, where livestock production and land conservation go hand-in-hand. The owners of Paicines are committed to managing the “landscape for biodiversity, water quality, and an effective energy cycle, along with financial sustainability.” At Paicines Ranch, you’ll learn how good ecological practices and the humane treatment of animals result not only in less impact on the land, but also in superior flavor. After butchering and preparing meat for the evening meal, you’ll be up with the cows, visiting a nearby 10,000 head dairy farm—a literal counterpart to Paicines—to witness large-scale dairy production firsthand and understand the distinctions between commercial and small-scale farming.

Ranches-and-Dairy-Farms

You’ll engage in a discussion of seafood stewardship at the Monterey Bay Aquarium and learn about the importance of ocean biodiversity. You’ll visit with a local chef and learn more about sustainable seafood choices and how to source the freshest and best fish and shellfish products for your menus. You may visit a shellfish aquaculture farm to learn about the interplay between science and technology and how aquaculture is working to restore the health of the oceans.During this session, you’ll learn even more about climate change, the importance of water conservation, and how the practices of farms and vineyards affect the ocean’s biodiversity and our seafood supply.

Aquariums-and-Fisheries

Your final field trip will take place in San Francisco where you will visit the San Francisco Wholesale Produce Market—widely recognized as the place where many of the city’s best chefs source their ingredients. There you will take a tour with the market manager, who will introduce you to a range of wholesalers with different specialties: local food, organic produce, and imports.

Urban-Food-Centers

Your experiential learning from the week will come together in a grand finale at the CUESA Ferry Building Marketplace. After you learn from the Market Director how the market works and the important role it plays for San Francisco’s most-renowned chefs, you’ll get to put your knowledge and skills to the test. Break out into teams to gather local, sustainable produce, meats, and cheeses to create a market-fresh dish in the CUESA kitchen. Create small tastes for market-goers to rate as you compete with and against your classmates in an Iron Chef-style competition.

Grand-Finale

The ICC is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).  The full-time day program is open to enrollment by M-1 nonimmigrant students.  In accordance with US Department of Education requirements, the International Culinary Center discloses certain educational, labor, and financial statistics related to this program. View disclosure for daytime.

CLASS SCHEDULES
Classes start year-round
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

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 600-hour Culinary Arts diploma program–400 hours on-site, 200 hours’ paid externship (Only students authorized to work in the United States will be paid for their externships.)
  • 14:1 student-to-teacher ratio
  • Local field trips, including one overnight (optional)
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by students
  • Culinary Business workshops (online)
  • Carnegie Hall commencement
  • Career Services counseling
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
12/07/2016 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

HandmadePasta3

Italian Culinary Experience

Once-in-a-lifetime Italian Experience

Divide your time between two culinary regions, the Bay Area and the famed Emilia-Romagna region.

Watch the video to hear from Chef Cesare Casella, Mario Batali, ICC Founder Dorothy Cann Hamilton & More.

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STUDY ABROAD - LEARN FROM THE MASTERS

Amore. That’s what the Italian Culinary Experience is all about—a deep, abiding love for the vibrant traditions of Italy’s treasured cuisine. Immersive and intensive, this seven-month Italian cooking experience will forever change the way you think about food, and about life.

* M-1 nonimmigrant students are eligible for the Italian Culinary Experience in California only.

EXTENSIVE ITALIAN CULINARY TRAINING IN CALIFORNIA & ITALY
Begin with ICC’s unique Total ImmersionSM approach during 10 weeks in Campbell, CA

From the moment you arrive at our California campus, you’ll be preparing for Italy. In ten fast-paced weeks, you’ll dive into Italian cooking fundamentals, authentic ingredients, traditional dishes and Italian language. Under the close tutelage of our experienced chef-instructors, you’ll gain a serious working knowledge of classic dishes ranging from antipasti to la dolce.

Spend 9 weeks studying in Italy at ALMA

Then you’re off to cooking school in Italy! For nine exhilarating weeks, you’ll study at our sister school, ALMA, The International School of Italian Cuisine near Parma, where you’ll expand your knowledge with history, visits from master chefs and field trips to the sources of authentic Italian cuisine: regional farms, factories and vineyards that employ traditional methods. As you taste and explore the local abundance — such as truffles, olive oil, wine, balsamic vinegar, Prosciutto di Parma and more – you’ll truly understand the Italian approach to ingredients and cooking.

9 weeks at Stage

Week 20 marks the beginning of a stage (apprenticeship) arranged with a highly rated Italian chef in his/her restaurant, improving your techniques and language skills every day. (Many of our students decide to stay as long as five months.)

Your final week

Students then return to ALMA for a final practical exam evaluated by a panel of esteemed Italian chefs and chef-instructors. When finished, you will have a top-rated European restaurant on your resume and vast knowledge of Italian cooking at your command.

WATCH WHAT OTHERS HAVE TO SAY
Learn more from chefs and former students what it’s like to study in Italy
UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you receive your Grand Diplôme is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

If you’re serious about Italian cuisine and a once-in-a-lifetime chance to study with top chefs in Italy, it’s hard to imagine a more challenging and inspiring opportunity.

WHAT YOU'LL LEARN IN AS LITTLE AS 6 MONTHS

At our Campbell, CA campus, you’ll spend your time in the kitchen learning authentic Italian cuisine, combined with language classes to prepare you to live, learn and work in Italy.
THINGS YOU WILL LEARN
  • Language and Culture
  • Cheese and Antipasti
  • Stocks and Sauces
  • Pastas—Dried, Fresh and Filled
  • Pizza and Breads
  • Fish (Round and Flat Fish, Shellfish and Seafood)
  • Meat, Poultry and Game
  • Regional Side Dishes
  • Classic Desserts and Pastries
  • Italian Wine Characteristics and Pairing
nyc

Introduction: Get introduced to the kitchen with knife skills and sanitation training. You’ll cover how to purchase, clean, prepare and store fruits and vegetables, as well as learn about oils, vinegars and vinaigrettes, the authentic dressings that can enhance any recipe.

Cheese & Antipasti: Italy produces over 450 types of formaggi across its 20 regions. See, smell and taste a range of cheeses, as well as the varieties of cured meats and vegetables. Learn how to balance attributes and flavors, like acidity and sweetness, in dishes that include insalata di funghi, carpaccio alla cipriani and bruschetta al pomodoro.

Stocks & Sauces:  Learn techniques to create stocks and sauces that are used in countless recipes and form the backbone of many dishes. You’ll prepare recipes such as zuppa di ceci, pasta fagioli, zuppa di farro and other classics.

Pasta – Fresh, Dried and Filled:  Beam with pride as you roll out your first sheet of fresh pasta. You’ll make ragù di carne and gnocchi alla romana the way they were meant to be, and be introduced to other Italian mainstays, including hearty risotto, polenta and rice dishes like vialone nano.

Pizza & Breads: From rustic and crusty to sweet and flaky, Italian pane is famed for its distinct flavors and textures. You’ll practice essential techniques that include mixing, shaping, baking and finishing on staple recipes like focaccia, calzone, crispy grissini and pizza.

Fish:  Learn the right techniques to prepare all kinds of pesci, from shellfish to round fish. You’ll learn how to check for freshness and practice scaling, trimming, gutting and filleting, and have the opportunity to refine your skills in poaching, sautéing and baking.

Meats:
 This unit runs the gamut of Italian carni: chicken, duck, quail, beef, veal, pork, lamb and rabbit. You’ll learn a number of cooking methods, sautéing, grilling, braising and roasting, and learn  how to purchase, fabricate and store regional Italian varieties of meat, as well as their local preparations.

Contorni:
 No Italian meal is complete without a salad and vegetable side dish, and you’ll learn the essential preparations used for all of them. You’ll practice classic methods, including brasare, arrostire and frittura, and see firsthand how these ingredients combine in their own unique ways.

Desserts: And finally, la dolce! You’ll cover techniques for preparing authentic and delicious sweets: custards, cream puffs, sponge cakes, biscotti, gelato, sorbet, mousse. Lessons include such popular desserts crostate, panna cotta, pasta sfoglia and tiramisu.

Under acclaimed Italian chefs at ALMA, the International School of Italian Cuisine led by Michelin-starred chef Gualtiero Marchesi, expand your cooking skills and supplement them with theory, history and more language. You’ll visit regional farms, factories and vineyards to witness firsthand the production of ingredients synonymous with Italy.
THINGS YOU WILL LEARN
  • History of Italian cuisine
  • Italian language
  • Guest chef demonstrations
  • Regional product tastings
  • Cooking practice and recipes
  • Wine education
  • Italian pastries
FIELD TRIPS

Past destinations have included:

  • Truffle museum
  • Cheese production plants
  • Parma ham production plant
  • Vineyards in Toscana and Piemonte
  • Olive oil mill in Toscana
  • Balsamic vinegar acetaia
study-in-italy

History of Italian Cuisine: Class meets twice a week and explores how culinary traditions have been shaped by the events and geography of each region. Understanding Italian ingredients and recipes in the context of where they originated is key to elevating your experience while in Italy.

Italian Language:  Language classes allow you to absorb the culture around you and are held three times a week right in your dorm. Your teacher will prepare you with useful vocabulary to help you communicate at your stage.

Guest Chef Demonstration: 16 Michelin-starred guest chefs from various regions in Italy will show you techniques used to prepare significant traditional local recipes.

Products and Raw Materials: Italian cuisine is strictly related to the availability and quality of raw materials, which you’ll get to experience through lectures and product tasting.

Cooking Practice and Recipes:  Through hands-on training and continuous demonstrations, you’ll be fully immersed in Italian cuisine with the ability to professionally prepare, cook and present Italian dishes based on regional recipes.

Wines: Wine is an integral part of Italian gastronomy, and wine’s relationship to Italian culture, products and habits is as important as its regional variations. You’ll explore the technological aspects, grape characteristics and the power of wine.

Pastry: Pastry holds an important place in Italian cuisine. You’ll learn to prepare a wide range of Italian pastries,  including tiramisu, zuccotto, zuppa inglese, cassata siciliana, cannoli siciliani, pastiera napoletana, panettone, pandoro and more.


Field Trips:
 Five days of training will be devoted to visiting some of Italy’s most significant production sites. You’ll witness prized agricultural traditions, some of which are thousands of years old.

By week 20, you’re ready to enter a professional kitchen. The stage (pronounced stahj) consists of a short-term apprenticeship in the restaurant of a highly rated Italian chef, located in one of Italy’s 20 regions. All your training will come into practice, plus, when you finish, you’ll have an internationally renowned restaurant on your resume.

Following your stage, you’ll return to ALMA to complete your final, a practical exam that will be evaluated by a panel of distinguished professionals.

Work-in-Italy

Note: The cost of housing in California and airfare to Italy are not included. The ICC is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). ALMA is accredited by the Emilia-Romagna region of Italy. The total cost for this program is comprised of a fee of $21,500 to the International Culinary Center, LLC for the California portion and $21,800 to Culinary Explorations for the Italy portion. All students who are not citizens of the European Union will be required to obtain a visa in order to attend classes at ALMA. Students are responsible for providing all documents necessary for the visa application on a timely basis and are responsible for all costs associated therewith. Placement assistance shall be given to students wishing to complete a stage in a U.S. location other than California but placement is not guaranteed. Housing will not be provided for stages in the United States. No other refund or compensation will be provided.

CLASS SCHEDULES
Classes start twice a year
Daytime – M-F – 7 Months
9:30 am to 3:00 pm
Upcoming Classes:
10/04/2017

05/23/2018 – $43,300

Note: Days with language class start at 7:30am

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 10 weeks in the U.S., 18 weeks in Italy (9 weeks at ALMA, 9 weeks apprenticeship)
  • Housing in Italy
  • 12:1 student-to-teacher ratio
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by Culinary students
  • Culinary Business workshops
  • Chef demonstrations with volunteer opportunities
  • Carnegie Hall commencement
  • Career Service counseling

Nearby housing is offered at both US campuses. Housing fees are separate from the cost of program tuition.

COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
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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
12/07/2016 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian