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.
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
- knife skills
- stocks and sauces
- 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
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:
- Salads and vinaigrettes
LEARN THE BASICS:
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).
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.
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:
- Offal and Forcemeats
- Grains and Pasta
- Doughs and Tarts
- Mousses and Soufflés
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.
- 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
- Action Stations Day
- Professionalism Workshop
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)
- 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 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:
- The Bywater
- Chez TJ
- Dio Deka
- Hachi Ju Hachi
- Michael Mina
- Plumed Horse
- Rich Table
- The Restaurant at Wente Vineyards
- Slanted Door
- The Village Pub
- Pizzeria Delfina
Corporate Dining & Catering:
- Bon Appétit @ Google
- Cosmopolitan Catering
- Michael Mina’s Tailgate – Bourbon Steak & Pub @ Levi’s Stadium
- Wente Vineyards – Catering
- The Harker School
- L’Auberge Carmel/Aubergine
- Pebble Beach Company
- Post Ranch Inn/Sierra Mar
- Rosewood CordeValle
- Rosewood Sand Hill/Madera
- The Ritz-Carlton Half Moon Bay
& Many More Top CA Locations!
HEAR WHAT OUR STUDENTS SAY
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.
07/06/2018 – $35,900
09/05/2018 – $35,900
10/25/2018 – $35,900
01/18/2019 – $35,900
02/19/2019 – $35,900
04/17/2019 – $35,900
10/26/2018 – $29,900
03/11/2019 – $29,900
06/07/2019 – $29,900
08/07/2019 – $29,900
Financial Aid & Scholarships Available To Those Who Qualify
- 600 hours diploma program
- 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
- Commencement Ceremony
- Career Services counseling
Classes start year-round
SCHEDULE A TOUR
Book a 1-on-1 consultation
UPCOMING OPEN HOUSES
Check Back Soon