knife

Sharpen your knives—and your skills—while learning to execute essential knife cuts for precision in the kitchen. This one-day workshop, designed to give you greater consistency and confidence, will combine the techniques learned to complete a dish you can add to your repertoire at home.

WHAT YOU’LL LEARN
  • Knife sharpening
  • Honing your knife on a steel
  • To correctly hold your knife
  • Knife cuts (taught using assorted vegetables) include:
    • Julienne
    • Baton cut
    • Large dice
    • Medium dice
    • Small dice
    • Brunoise
    • Chiffonade
  • To properly cut an onion and shallot
  • To properly and safely use a mandoline (taught using potato for waffle cut)
  • Utilizing the above techniques to complete a dish in class
TUITION INCLUDES
knife
CLASS SCHEDULES

10/10/2016

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

11/18/2016

11/18/2016 – $150
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

Oct 2016

KNIFE SKILLS


10/10/2016 -

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

CULINARY TECHNIQUES


10/17/2016 -

12/02/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

Nov 2016

KNIFE SKILLS


11/18/2016 -

11/18/2016 – $150
Fri 6:00 pm – 11:00 pm

Jan 2017

COMPREHENSIVE WINE COURSE


01/09/2017 -

06/28/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

Jul 2017

COMPREHENSIVE WINE COURSE


07/10/2017 -

12/20/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

ALL AMATEUR CLASSES
FoodWinePairing

Can a well-chosen wine really elevate the flavor of foods? What do “oaky,” “earthy” and “buttery” really mean, and what do these wines match best with? When confronted with a menu full of unfamiliar bottles, how do you choose the best pairing for a dish? These are just a few of the questions addressed in this intensive tasting class, which closely examines the complex and fascinating relationship between wine and food.

WHAT YOU’LL LEARN

After covering the basics of wine grapes, styles and descriptors, you’ll delve deep into flavor dynamics. By learning to identify a wine’s predominant notes—whether tannic, acidic or sweet—and experimenting with how they complement a range of food flavors (smoky, earthy and spicy, to name a few), you’ll move toward mastering fundamental pairing principles that will serve you well long after class is over.

Refine your palate, glass-by-glass, over these six sessions, and develop a well-rounded appreciation for the intricacies of food and wine pairings. Champagne and popcorn, anyone?

TUITION INCLUDES
  • Food pairing
  • Application fee
  • Books and supplies

Purchase a gift certificate

food-and-wine-pairing
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

Oct 2016

KNIFE SKILLS


10/10/2016 -

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

CULINARY TECHNIQUES


10/17/2016 -

12/02/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

Nov 2016

KNIFE SKILLS


11/18/2016 -

11/18/2016 – $150
Fri 6:00 pm – 11:00 pm

Jan 2017

COMPREHENSIVE WINE COURSE


01/09/2017 -

06/28/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

Jul 2017

COMPREHENSIVE WINE COURSE


07/10/2017 -

12/20/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

ALL AMATEUR CLASSES
Wine-Foundations-Course-Outer-Image

Lay the groundwork for a lifetime love affair with wine by expanding your wine knowledge and exercising your palette in this introductory course.

WHAT YOU’LL LEARN

You already have an affinity for drinking wine, so take your enjoyment a step further with theory and guided tastings. Over seven classes learn the fundamentals of viti- and viniculture, the deductive tasting method used by the Court of Master Sommeliers, and taste your way through the major Old World and New World wine regions. Complete the course with an enriched mind and palette, and the ability to enhance your meals and leisure time.

Each class includes theory and guided tastings of the topics and/or regions covered.

No food included.

Purchase a gift certificate.

Wine-Foundations-Course-Outer-Image
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

Oct 2016

KNIFE SKILLS


10/10/2016 -

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

CULINARY TECHNIQUES


10/17/2016 -

12/02/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

Nov 2016

KNIFE SKILLS


11/18/2016 -

11/18/2016 – $150
Fri 6:00 pm – 11:00 pm

Jan 2017

COMPREHENSIVE WINE COURSE


01/09/2017 -

06/28/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

Jul 2017

COMPREHENSIVE WINE COURSE


07/10/2017 -

12/20/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

ALL AMATEUR CLASSES
FundamentalsofWine

Like any great field of study, wine appreciation is a life-long endeavor. It can start out intimidating and mysterious, but with structured guidance, a fascinating world of smell, taste and flavor – can awaken. In this intensive 3-day program, learn to taste and describe wine as we travel through commercially important wine regions of the world.

WHAT YOU’LL LEARN

We begin with the historical context of the great regions of Europe and taste benchmark examples of the classic styles – from sparkling to still, to fortified. We’ll make sense of how these wines came to be and their current relevance in the global wine market.

Not to be outdone, the regions we refer to as the New World, the Americas, the Antipodes and South Africa, have an equally compelling story to tell. We’ll taste the New Classics and draw comparisons to, and discern differences from, their Old World predecessors. In a global market, it’s the planet’s vineyards competing for market share! With our 3-day intensive training, you’ll begin to think differently about the business of wine and – to your great pleasure – eat and drink more deeply with your new life skills.

TUITION INCLUDES
  • Application fee
  • Books and supplies

Purchase a gift certificate

fundamentals-of-wine
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

Oct 2016

KNIFE SKILLS


10/10/2016 -

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

CULINARY TECHNIQUES


10/17/2016 -

12/02/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

Nov 2016

KNIFE SKILLS


11/18/2016 -

11/18/2016 – $150
Fri 6:00 pm – 11:00 pm

Jan 2017

COMPREHENSIVE WINE COURSE


01/09/2017 -

06/28/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

Jul 2017

COMPREHENSIVE WINE COURSE


07/10/2017 -

12/20/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

ALL AMATEUR CLASSES
247-250x160

Looking for a cooking school near you where you can learn the foundations great chefs rely upon? In 100 fast-paced hours at ICC, you’ll advance from basic knife skills to more complex, classic recipes, including how to make the game-changing five “mother sauces”:  velouté, Espagnole, hollandaise, béchamel and tomato, Whether you choose day or evening classes, this delicious experience will change the way you cook and think about food.

WHAT YOU’LL LEARN

In day or evening classes, you’ll learn from the same accomplished chef-instructors who teach our career students and enjoy the same pristine kitchens. As you become immersed in the course and touch on more advanced cooking techniques, terminology will become second language, precision knife work your trusted skill.

This program incorporates many of the 250 essential skills introduced in ICC’s career program, Professional Culinary Arts, including the culinary techniques of preparing stocks and sauces, cooking meat, fish and vegetables and executing classic recipes. And if you’re inspired to go further, Culinary Techniques may allow you to enter our Professional Culinary Arts career course with advanced standing.*

*Graduates of Culinary Techniques may be eligible to receive advanced standing in the Professional Culinary Arts career program by bypassing Level 1 (Introduction to Basic Techniques). Advanced standing students benefit from a reduced tuition and an accelerated program. For information, speak to an admission representative.

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:

Learn 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).

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 Safety:
General rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment.

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

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

Purchase a gift certificate

Culinary techniques course at International Culinary Center in New York City
CLASS SCHEDULES

10/17/2016

12/02/2016 – $5,750
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

Oct 2016

KNIFE SKILLS


10/10/2016 -

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

CULINARY TECHNIQUES


10/17/2016 -

12/02/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

Nov 2016

KNIFE SKILLS


11/18/2016 -

11/18/2016 – $150
Fri 6:00 pm – 11:00 pm

Jan 2017

COMPREHENSIVE WINE COURSE


01/09/2017 -

06/28/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

Jul 2017

COMPREHENSIVE WINE COURSE


07/10/2017 -

12/20/2017 – $6,750
Mon & Tues 6:00 pm – 10:00 pm

ALL AMATEUR CLASSES