Culinary-Entrepreneurship

Design, assess & launch!

Designed by leading entrepreneurs and academics in the field, ICC’s Culinary Entrepreneurship program (formerly Restaurant Management) takes you from concept to business plan in just weeks.

Watch the video to hear from ICC Graduate and Meatball Shop Founder Michael Chernow

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THE ICC ADVANTAGE

ICC’s Culinary Entrepreneurship program (formerly Restaurant Management) provides you with the tools, strategies and confidence needed to define, assess and launch a new business within the growing food industry.

LEARN FROM EXPERTS
Network with mentors who will be with you long after graduation

Receive expert instruction from world-class institutions such as Babson College (ranked #1 in entrepreneurship education), the prestigious Cornell University School of Hotel Administration, the innovative Meyers USA & more. Our accomplished group of instructors, mentors and alumni helps you develop your entrepreneurial acumen while building relationships you can maintain long after the program ends.

KEEP YOUR DAY JOB (FOR NOW)
Flexible Schedule With Real World & Online Units

The program is now offered in a flexible, more convenient format to fit your busy life and fuel your success, blending face-to-face instruction with personalized online sessions, which you can “attend” at midnight if it best suits your schedule!

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RESTAURANT MANAGEMENT IS JUST THE START
Learn Critical Business Skills For Any Venture
  • How to write a business plan
  • Key elements of business modeling
  • How to evaluate the competitive marketplace
  • How to assess the needs of potential customers
  • How to establish value proposition
  • Effective brand building
  • Cash flow management and resource allocation
  • Keys to building a winning team
  • How to create and deliver an effective pitch

WHAT YOU'LL LEARN IN 6 WEEKS

  • Session 1: Entrepreneurship
  • Dr. Candida Brush, Chair of Entrepreneurship Division, Babson College
  • Christian Pappanicholas, Owner, The Cannibal & Resto
  • Session 2: Concept Development
  • Dr. Stephani Robson, Professor, Cornell University School of Hotel Administration
  • Brian Bordainick, Founder & CEO, Dinner Lab Inc
  • Liz Alpern, Founder & Owner, The Gefilteria
  • Scott Carney, Master Sommelier & Dean of Wine Studies at ICC
  • Session 3: Finance
  • Larry Fish, President, Financier Patisserie & Stone Street Coffee
  • Alek Marfisi, Owner, Upwind Strategies
  • Session 4: Marketing
  • Chris Stang and Andrew Steinthal, Founders, The Infatuation
  • Irene Hamburger, VP of Marketing, Blue Hill at Stone Barns
  • Douglas Riccardi, Owner, MEMO NY
  • Session 5: Operations
  • Tracy Wilson, GM, Great Northern Food Hall & Market, Meyers USA
  • Bradford Thompson, Founder, Bellyful Consulting Inc
  • James Venia, Consultant, NYBDC
  • Session 6: Business Plan Presentations
  • Human Resources
  • Jackie McMann-Oliveri, Director of Human Resources at The Meatball Shop
  • Food Costing
  • Stephani Robson, Professor at Cornell University School of Hotel Administration
  • Building a Brand
  • Douglas Riccardi, Owner of MEMO NY
  • Designing & Implementing a Beverage System
  • Scott Carney, Master Sommelier and Dean of Wine Studies at ICC
  • Social Media & Search Engine Optimization
  • Chris Stang and Andrew Steinthal, Founders of The Infatuation
  • Kitchen Design
  • Stephani Robson, Professor at Cornell University School of Hotel Administration
  • Kitchen/Back-of-House Management
  •  Bradford Thompson, Founder of Bellyful Consulting Inc
  • Employment & Labor Law
  • Real Estate
  • NYC Licensing & Permitting

HEAR FROM RECENT GRADS

ANNIE SHAMOON
Restaurant manager heading back home to Dallas to fill a void with a neighborhood café.

ERICA BARRETT
CEO at Southern Culture Artisan Foods taking her already successful business in a new direction.

NISRINE ABOUCHACRA
Career changer planning to make the world a healthier place by opening the café of her dreams.

NICK MEYER
Professional chef and ICC grad from NY planning to stay “local” with his café venture.

CLASS SCHEDULES
Classes start year round
Daytime – Sat – 6 Weeks
9:00 am to 5:00 pm
Upcoming Classes:
01/21/2017

03/04/2017 – $6,950

04/22/2017

06/03/2017 – $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
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

TUITION INCLUDES:
  • Application fee
  • 24/7 online access and support
sommelier-training-certification-icc

Break Into The Wine Industry

ICC is the ONLY school with 11 Master Sommeliers on faculty who share their encyclopedic knowledge while focusing on the practical and technical aspects of your education.

Watch the video to learn more

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THE ICC ADVANTAGE:

Students learn how to taste and evaluate bottles from around the world and, at the end of the course, have the option to take, on-site, the Court of Master Sommeliers’ Introductory and Certified Sommelier Examinations—a valued and internationally recognized credential. Course is taught by Master Sommelier and Dean of Wine studies, Scott Carney, who has held leadership positions at Les Halles Group, The Glazier Group and Jean-Georges Management.

MASTERFUL INSTRUCTION
ICC is the ONLY school with 11 Master Sommeliers on its faculty
Students learn how to taste and evaluate bottles from around the world and, at the end of the course, have the option to take, on-site, the Court of Master Sommeliers’ Introductory and Certified Sommelier Examinations—a valued and internationally recognized credential. Course is taught by Master Sommelier and Dean of Wine studies, Scott Carney, who has held leadership positions at Les Halles Group, The Glazier Group and Jean-Georges Management.
Under the guidance of our 11 Master Sommeliers on staff, our customized Total ImmersionSM curriculum consists of eight units that cover essential topics, including wine styles and winemaking, tasting and professional service techniques and much more. Over the course of the program, students taste approximately 300 wines.
Professional Preparation
In contrast to recreational wine classes, this course is specifically aimed at aspiring professionals seeking the in-depth expertise required to succeed in the wine industry. Graduates work in a wide range of positions in the beverage industry including sommelier, beverage director, tasting room coordinator, wine bar proprietor, brand ambassador, wholesaler or retailer, and gain lifetime access to ICC’s extensive job and alumni network.
CSpin_web

An astounding 19 of the past 20 times the Certified Sommelier exam has been administered in NYC, an ICC graduate has scored the highest, earning the Walter Clore Scholarship prize.

Location, Location, Location
Our course is offered in two American wine meccas, California and New York. The New York City campus is located in the heart of Soho. With a tremendous range of wine businesses concentrated in just one city, the opportunities for exposure and success are endless. Whether exploring vineyards in the North Fork of Long Island, or start-up ventures just over the Brooklyn Bridge, New York City delivers an extraordinary wine experience.
UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you graduate 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 wine industry.

Plus, successful graduates of the Intensive Sommelier Training program will be guaranteed a spot in the periodic Certified Sommelier exams, and also have the opportunity to take the 1st two examinations back-to-back, a privilege reserved for a select few candidates outside the ICC program.

After certification, our unparalleled career services department will assist you in finding the right position to get started on your path towards becoming a working Sommelier.

jason Jacobeit

This program is a total game-changer….It is THE best way to fast-track success in a very competitive professional field.

-Jason Jacobeit – Wine Director at Bâtard

ALL-STAR INSTRUCTORS & DEANS
Crafted by ICC’s 11 Master Sommeliers & The Court of Master Sommeliers Americas
At the heart of The ICC Intensive Sommelier Training program, affectionately called “The Somm School”, is our exclusive arrangement with the Master Court of Sommeliers Americas and the unmatched 11 Master Sommeliers on the ICC faculty.   Learn from the masters of the craft, lead by world-renowned expert and accomplished Wine Director, Dean of Wine Studies Scott Carney.  This is the ONLY program approved by the Master Court of Sommeliers Americas.

WHAT YOU'LL LEARN IN AS LITTLE AS 10 WEEKS

WINE FOUNDATION

Learn the basics of viticulture and oenology, gaining an understanding of the creative and business decisions made in bringing a wine to the marketplace. Explore the physiology of flavor, and learn the language of smell and taste to successfully describe and sell wine. Take steps in the fascinating field of wine and food pairing to add value to the dining experience and build a clientele. Grow your confidence in the proper service of wine, as we train you at the highest level of fine dining. As advisory and consulting skills, take hold of the issues in the business of storing, aging, and investing in, wine.

FRANCE

VIVE LA FRANCE! It is to the French that we tip our hats in making wine as fine as it is today. With an understanding of their appellation system – effectively a codification of knowledge generated through a millennium – you will tour the wine regions of France, both big and small. We’ll present the challenges that face each region from a variety of perspectives and lift the veil to observe the controversies and differences of opinion amongst the vignerons themselves.

NEW WORLD

Our program teaches the dichotomy between old-world and new-world sensibilities and with every vintage that message becomes more complex! Travel to ‘traditional’ new world regions, and the emerging markets- Canada and Mexico – and acclimate to the new world spirit of experimentation and What if? curiosity. Celebrate the wonderful resurgence of America as a wine-making nation in –yes! – all 50 states.

ITALY

For a country whose nationhood dates back only to the 1860s, Italy has come a long way in bringing order to their ancient legacy of wine-growing. To the wine student, it can be a daunting expedition into their 20 wine regions. So take hold, and travel with us first to the historical, commercially-important hillsides – Piemonte, Toscana , theVeneto and more- after which study, we’ll venture into the underappreciated terroirs where opportunity awaits.

IBERIAN PENSINSULA

For two countries that both joined the European Union in 1986, the global wine approaches of Spain and Portugal couldn’t have been more different. Study these business strategies – and taste some fantastic wine! – as we travel through the historic regions of Rioja, Ribera del Duero, Xeres, and the Douro. The layers of complexity build as more recently successful regions enter the consciousness of today’s consumer: Priorato, Galicia, Rueda, Alentejo and more.

WINES OF GERMANY AND EASTERN EUROPE

The Romans came over the Alps two thousand years ago. That is why we have the spectacular legacy of wine made in the coolest and challenging of climates. We’ll travel the great rivers: Rhine, Danube, Mosel and their tributaries to explore the sommelier fascination with the great Riesling grape and others –do not forget Tokaji! – along the way. And no wine education is complete without a focus what the Greeks have done over the last 15 years. Visit the Pelopponnese, the Aegean and return to the continent into Slovenia, Croatia and other ancient lands: all intent on making their mark in the world of wine.

BEER & SPIRITS

The world goes round with sales and no sommelier worth her pin will let an opportunity slip by to give the guest what they want.- or don’t know they want! And they all don’t want wine! On the heels of the sommelier blossoming, there has come new-found interest in beer, cocktails and spirits – and their places at the dining room table, the library or the veranda! Take your learning to the magic of distillation, the art of spiritual elevage, the alchemical amaros and the other beautiful closes to an evening that leave us with an improved sense-of well-being.

WINE PROGRAM MANAGEMENT

It is one thing to be a great blind taster. It is another thing entirely to run a profitable $3mm beverage program. Straighten your tie, and hear us out on the Business of Wine. With our case study homework assignment, we get out our calculators and actually cost out a wine list of our own making. And watch how many aesthetic concerns crop up in this complex sales tool that we call a wine list. As the final module to our program, this is the stage at which we will also fine-tune our service and sales skills in preparation for the Court of Master Sommeliers’ Certified Examination, the culmination to our course of study. By this time, our Master Sommeliers will have mentored you through no fewer than 300 benchmark examples of the wines of the world. You will be a new you!

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.

CLASS SCHEDULES
Classes start year-round
Daytime – M-F – 10 Weeks
10:00 am to 2:00 pm
Upcoming Classes:
10/03/2016

12/13/2016  – $10,950

01/05/2017

03/17/2017  – $10,950

Evening- M,T,W – 17 Weeks
6:00 pm to 10:00 pm
Upcoming Classes:
11/07/2016

03/14/2017 – $9,950

05/15/2017

09/18/2017 – $9,950

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
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

TUITION INCLUDES:
  • 10 weeks (day) or 17 weeks (evening) diploma program
  • Application fee, books and supplies
  • “Family meal” prepared by Culinary students
  • Culinary Business workshops
  • Carnegie Hall commencement
  • Career Services counseling

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

Bread-Baking-ICC-8

Bake yourself a new career in 8 weeks

ICC has the only accredited professional bread baking program of its kind in the US. In eight weeks, you’ll bake an array of breads with global origins in our pristine New York City kitchens.

Watch the video to learn more

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GET FREE INFORMATION

THE ICC ADVANTAGE

ICC has the only accredited professional bread baking program of its kind in the US. In eight weeks, you’ll travel the world through bread baking in our pristine New York City kitchens. Develop a fundamental understanding of the science, ingredients and techniques you need to master artisanal hand-crafted breads.

A LEARNING EXPERIENCE LIKE NO OTHER
Begin with ICC’s unique Total ImmersionSM approach

A freshly baked loaf of bread is more than a simple pleasure; it can be the opening act to an inspired meal and stands as a centuries-old cultural symbol. Completing the Art of International Bread Baking at ICC’s Soho, NY, campus, will instill the knowledge and skills to craft traditional loaves from around the globe, following artisanal bread-baking techniques passed down through generations of bread bakers.

The professional bread baking program is structured to simulate the demands of a professional kitchen or bakery. Your class will be divided into small groups, each responsible for completing a set number of breads each day. You’ll work as a team to accomplish the day’s assignments, developing time management, planning and communication skills that will serve you well in your career. Learning to make bread requires hands-on practice, and students get their own steam-injection deck oven. Each class ends with an evaluation, establishing a framework for assessing quality.

Learn From Masterful Chef-Instructors

Dedicated chef-instructor Johnson Yu shares a wealth of knowledge from his experience as one of the first bakers at Bouchon Bakery and 10 years of teaching at ICC. Under his direction, in a specially outfitted kitchen, you’ll turn out crusty ciabatta and crunchy grissini from Italy, croissants and baguettes from France, Swedish limpa and more. You’ll see how the ingredients come together to create a unique crust and crumb—and how to control these elements to achieve specific results, plus how to shape dough with precision.

A modern and evolving curriculum

The curriculum goes beyond the classics to encompass culinary trends; you’ll use alternative flours to create gluten-free breads and make hearty, healthy breads using seeds and whole grains.

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

The day you graduate from ICC 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.

WHAT YOU'LL LEARN IN 8 WEEKS

CLASSIC FRENCH BREADS

Baguettes, brioche, pain de bordelais and other French classics provide the starting point for the course. (These breads are made by hand and carefully mixed and handled, making them the perfect first step to bread fundamentals.) Your chef-instructors will guide you through the steps of bread making, from ingredient selection through storage, teaching you principles you will rely on throughout the program and beyond. You’ll become familiar with the terminology, tools, equipment and organization of a real bakery. By studying the core ingredients of bread (flour, water, yeast and salt), you’ll cultivate an appreciation for how their dymanics affect the final outcome of your product. In addition, you’ll learn the role of pre-ferments and how to calculate bread formulas using “baker’s math.”

15
AMONG THE ITEMS FROM THIS UNIT:
  • Pain de mie
  • Petit pain de restaurant
  • Fougasse aux olives
  • Pain au levain, raisins et noix
  • Brioche
  • Nordelais
  • Pain aux cereals
TRADITIONAL ITALIAN BREADS

Learning many of the traditional breads of Italy is the next step to expanding your technique and general know-how of bread making. In this unit, you’ll acquire new skills to bake the breads that hail from this region, such as the use of biga pre-ferments and the doppio impasta mixing method. In addition to covering regional holiday breads, you’ll learn to bake breads using two distinctly Italian ingredients, semolina flour and olive oil.  As you and your team members become more efficient, your team will be challenged to increase the number of loaves you produce each day.

23
AMONG THE ITEMS FROM THIS UNIT:
  • Grissini
  • Focaccia and pizza
  • Pane Siciliano
  • Ciabatta
  • Puccia
  • Panettone
  • Pane Toscano
  • Carta di musica
  • Pane Pugliese
GERMAN AND MIDDLE EUROPEAN GRAIN BREADS

Depth of flavor, texture and complex, well-developed crusts are hallmarks of German and Middle European breads. You’ll study wheat flour in more depth to understand how protein and ash content in different types can impact product and define a recipe. You’ll learn how to work with rye, which behaves differently from wheat flour. You’ll also explore more about incorporating whole grains and seeds into your bread. Additional mixing techniques, such as soaker production and using rye starters, will be practiced.

34
AMONG THE ITEMS FROM THIS UNIT:
  • Kaiser roll
  • Vollkornbrot
  • Pretzels
  • Caraway rye
  • Walnut rye
  • Bagels
  • Stolen
ART OF ADVANCED BREAD MAKING

Having grounded yourself in the basics, you’ll be ready to take on an assortment of unique breads. You’ll practice and expand your knowledge of flat breads; learn to work with alternative grains and seeds, such as buckwheat, oatmeal, millet and poppy seed; be introduced to making gluten-free breads; and work with laminated doughs, making croissants, pain au chocolat and Danishes. To add to your understanding of flour, your chef-instructors will conduct a milling demonstration using the school’s Austrian stone mill. You’ll discuss bread-related basics important to opening your own business (the equipment you need to set up shop, staffing and production, costing, menu development).

42
AMONG THE ITEMS FROM THIS UNIT:
  • Five-grain bread
  • Miche
  • Gluten-free bread
  • Millet bread
  • Rye and whole wheat bread with seeds
  • Buckwheat apple walnut bread

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.

CLASS SCHEDULES
Classes start year round
Daytime – M-F – 8 Weeks
8:30 am to 3:00 pm
Upcoming Classes:
11/18/2016

01/24/2017 – $7,999 Special Holiday Pricing

01/26/2017

03/23/2017 – $11,500

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 240 hours diploma program
  • 12:1 student-to-teacher ratio
  • Application fee, uniform, tool kit, books and supplies
  • Culinary Business workshops
  • “Family meal” prepared by Culinary students
  • Carnegie Hall commencement
  • Career Services counseling

Nearby housing is offered at both 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
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
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

red-cake

Add another tier to your cake career.

When you enroll in ICC, you don’t just learn techniques; you bring your ingenuity to life in a professional environment every single day.

Watch the video to hear from world-renowned cake designer Ron Ben-Israel

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GET FREE INFORMATION

THE ICC ADVANTAGE

Cake design is in the spotlight: Growing industry demand gives you the opportunity to turn your passion for baking into a career creating the cakes of your dreams. ICC has developed a special program for bakers who see cakes through an artist’s lens, offering a comprehensive 300-hour curriculum in cake techniques and design—an unparalleled hands-on experience in small classes led by knowledgeable chefs. Whether you are a home baker with aspirations of starting your own business or a pastry chef who wants to expand your range, Cake Techniques & Design is the ideal way to add another tier to your cake career.

BAKING FROM SCRATCH FROM DAY 1
Begin with ICC’s unique Total ImmersionSM approach

By the time you graduate, you’ll have baked and created a wide range of popular cakes, from simple genoise to multi-tiered masterpieces, through our Total ImmersionSM method. This breadth of in-depth experience, along with the school’s stellar reputation, puts you in a prime position to break into this rapidly rising field. You’ll have the confidence and knowledge to prepare sensational cakes from sketch to bake to assembly.

Learn From World-Class Pastry Chefs

The program was developed by cake specialists, including Ron Ben-Israel, master cake designer and Food Network Cake Warsjudge. Some chef-instructors run their own thriving businesses; others turn out eye-catching cakes for celebrated restaurants. They will teach you the latest design and detail techniques and challenge you to perform under professional conditions, providing wisdom into not just cake preparation and design, but the industry itself.

Hands On With The Master, Ron Ben-Israel

The Cake Techniques & Design curriculum includes two hands-on classes with Ron Ben-Israel, hailed as a style setter by The New York Times. Along with his mentorship and guidance, these exclusive classes include Ron’s expert tips of the cake trade.

147
“ICC is the only place in the world that provides everything a cake designer needs to succeed as an artist and a business person.”

-Ron Ben-Israel

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

The day you graduate 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 a career in Cake Decorating, baking or in expanding your repertoire of Pastry Arts, ICC’s Cake Techniques & Design program is an amazing one-of-a-kind chance to work with the people at the top tier of cake design.

WHAT YOU'LL LEARN IN 3 MONTHS

ESSENTIALS OF CAKE BAKING, FILLING AND FINISHING

Build your skills with this primer in cake essentials covering everything from batter basics to the fundamentals of frosting. You’ll also be introduced to key decoration techniques, including piping, glazing, and rolled fondant, laying down a solid foundation that will prove vital when you move on to more advanced designs.

13
ADVANCED CAKE DECORATING

Put your techniques to the test by baking a range of more complex cakes, from exquisite miniatures to multi-level creations. Then, go beyond basic flavors and textures when you fashion candied flowers, meringues, and tempered chocolate decorations that add visual richness and reveal more with every bite.

22
SKETCHING, ADVANCED SUGAR PASTE FLOWERS AND DECORATING

Let inspirations from art, nature, and fashion guide you as you sketch your own cake designs and then bring them to life. Learn how to capture your ideas in a detailed sketch. Plus, discover the secrets behind gorgeous sugar paste flowers that look just like the real thing.

33
ADVANCED CAKE DESIGN AND THE BUSINESS

The world of cake is growing by leaps and bounds, and you can get valuable insight into the business from instructors who’ve tasted success. You’ll see what it takes to achieve your goals, then learn to polish your designs with spectacular finishing touches achieved through molds, pastillage, and carving.

41
PRESENTATION & NETWORKING

Just before you complete the program, you’ll bring all your techniques to the table as you serve your cakes to both the International Culinary Center’s chef-instructors and visiting cake professionals. It’s your chance to receive last-minute morsels of feedback, plus a great networking opportunity.

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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.

CLASS SCHEDULES
Classes start year round
Daytime – M-F – 3 Months
9:00 am to 2:30 pm
Upcoming Classes:
03/24/2017

06/16/2017 – $21,000

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 300 hours diploma program
  • 11:1 student-to-teacher ratio
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by students
  • Culinary Business workshops
  • Carnegie Hall commencement
  • Career Services counseling
  • Bonus hands-on workshops—including knife skills
  • Chef demonstrations with volunteer opportunities
  • Industry field trips (optional)

Nearby housing is offered at both 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
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
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

ALMA, The International School of Italian Cuisine

Once-in-a-lifetime Italian Experience

Divide your time between two culinary capitals, New York City 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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GET FREE INFORMATION

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 not eligible for the Italian Culinary Experience in New York, but are eligible for this course at ICC’s California campus

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

From the moment you arrive at our NYC 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 NYC 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 New York and airfare to Italy are not included. The New York portion of this course is approved, with vocational objectives, by the New York State Education Department. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. 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 New York portion and $21,800 to Culinary Explorations for the Italy portion. This program is not currently open to enrollment by M-1 nonimmigrant students. Students are responsible for researching and complying with immigration laws. 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 United States location other than New York City 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 – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
10/05/2016

05/17/2017 – $43,300

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
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
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

Organice-Farms

Where great food begins.

The International Culinary Center has joined forces with Chef Dan Barber and Blue Hill and Stone Barns Center for Food and Agriculture to launch this new, ground-breaking program.

Watch the video to hear from alum Chef Dan Barber and ICC Founder Dorothy Cann Hamilton.

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GET FREE INFORMATION

A GROUNDBREAKING PROGRAM

In collaboration with ICC alumnus Chef Dan Barber, this extension of the Professional Culinary Arts program develops your sense of stewardship with ground-breaking education and workshops certain to change you cook and look at sustainability.

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 Culinary Arts + Farm-To-Table program builds upon your new found skills and techniques by connecting your training as a chef to the beginning of the food chain. The program begins in the kitchens of our Soho, NYC campus, where our Professional Culinary Arts curriculum teaches you 250 fundamental techniques, high-volume production, food costing and the skill of replicating a dish.

From early in the program, your classroom will extend outside the classroom to destinations such as an urban farm, a dairy farm, a NYC green market and an award-winning winery. And because our network is so powerful, your education will conclude with a once-in-a-lifetime opportunity: participation in the week-long Farm-Powered Kitchen™ field trip.

*Field trips dependent on seasonality and subject to change.

The Farm Powered Kitchen™

After completing the Professional Culinary Arts program, students take their education to the field. Your hosts: the highly regarded Blue Hill kitchen team, expert farmers from Stone Barns Center for Food and Agriculture and Chef Dan Barber, one of TIME Magazine’s “100 Most Influential People.”

The curriculum introduces students to the practices that link professional kitchens and ecological farms, and the strong ties between agriculture and cuisine. You’ll gain firsthand experience in whole-animal butchery and discover how fresh heritage grains take baking to new heights. During your final day on the farm, Stone Barns farmers and Blue Hill chefs will share in dishes you have created from the morning’s harvest.

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 Chef Dan Barber, a graduate of ICC and one of TIME Magazine’s “100 Most Influential People.”

barber
“Today, more than ever, we are in need of highly trained culinary professionals whose skills transcend the slice of a blade.”

-Dan Barber

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 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
THE ROLE OF THE CHEF AND SUSTAINABLE AGRICULTURE

How do chefs, farmers and educators collaborate to create delicious, ecological cuisines? Soon after you arrive, you’ll be off to the greenhouse for a harvest before Blue Hill chefs give you hands-on instruction in grinding, cooking and baking with heirloom grains like emmer wheat and Wapsie Valley corn. How do such local sources and fresh ingredients differ from what chefs have traditionally used in their kitchens? Learn how to make more flavorful and informed choices.

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SOIL HEALTH AND VEGETABLE PRODUCTION

Chef Barber will give you the dirt on…dirt, explaining how and why soil is the key ingredient in growing better fruits, vegetables and grains. You’ll see how good soil, much like proper mise en place in the kitchen, is a prerequisite for excellent products. Stone Barns Center’s Vegetable Farm Manager Jack Algiere will reveal innovative techniques for year-round farming in the Northeast. He’ll lead you to the vegetable fields to study crop rotation, cover crops and pest management. Once you have gained insight into the vegetables you pick, you will return to the kitchen to identify flavor cues and prepare your harvest in five different ways. Day two will also cover the benefits (and trials) of restaurant kitchen gardens. You’ll learn directly from chefs and farmers how a well-run garden, in addition to a restaurant’s menu, can improve operations and profit.

Day-2
PASTURED LIVESTOCK PART 1

Get a close-up view of the many benefits of humane, ecological animal husbandry from Craig Haney, Stone Barns Center’s Livestock Farm Manager. You’ll explore the Stone Barns pastures, where pigs feed on invasive plant species, sheep rotate to keep grasses healthy and chickens have free range. As you learn what can affect flavor and nutrition in the pasture, Blue Hill chefs will help you meet the challenges of preparing grass-fed meats and using whole animals responsibly. You’ll learn the anatomy of pigs, sheep and cows and their corresponding primal cuts from master butchers. This session concludes with a special demo and hands-on exercise introducing you to the art of whole-animal butchery—a unique chance to build upon the skills you learned in ICC’s kitchens.

Stone Barns Sheep
Jen Munkvold- Photographer
PASTURED LIVESTOCK PART II

During your second pastured livestock lesson, you’ll visit Stone Barns Center’s chicken processing facility where you’ll witness humane slaughter and have the option of taking part in the operation. In the kitchen, you’ll continue exploring whole-animal cooking and gain expertise in using offal and preparing sausage and charcuterie. You’ll also meet farmers’ market representatives, food distributors and chefs and take part in a discussion of how to best link restaurant kitchens to ecologically sound farms. This is a chance to see firsthand how chefs who want to stand out can build networks of exceptional suppliers to find exceptional products.

Day-4
MENUS AND SOURCING

It’s time to envision how you’d create a menu based on locally grown, ecologically sound ingredients. In this final session, Blue Hill chefs coach you on the best way to source responsibly while keeping an eye on the bottom line. Working in teams, you’ll create a dish featuring ingredients gathered during the morning’s harvest to present to a team of Blue Hill chefs and Stone Barns Center farmers. The ingredients you choose and flavors you develop will be a testament to how much you’ve learned during your training. This is a singular opportunity to use outstanding ingredients to an expert panel. They’ll not only taste your dish, they’ll also ask you some tough questions: What were the philosophical, agricultural and culinary choices you made as you assembled the menu? Everything you learned over the past six months will help you reach a depth of understanding and a level of excellence to prepare you for many more achievements throughout your career.

Day-5-281x300

Throughout your education at ICC, your classroom expands beyond the kitchen to gain a broader understanding of the Farm-To-Table resources in the local area. You’ll develop an understanding of our region’s agricultural landscape, observe how Farm-To-Table concepts are put into practice by leading experts and start building an ecological approach that will support you as a chef and in the creation of your original cuisine.

 

PAST FIELD TRIPS HAVE INCLUDED:
  • Long Island vineyard
  • Dairy Farm in New Jersey
  • Urban Farm
  • NYC Greenmarket
  • Introductory Trip to Blue Hill and Stone Barns Center
  • Final Week at Blue Hill and Stone Barns Center
field-trips

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 schedules.

CLASS SCHEDULES
Classes start year-round
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
11/28/2016

05/23/2017 – $42,900

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 600-hour Culinary Arts diploma program–400 hours on-site, 200 hours’ paid externship
  • 12:1 student-to-teacher ratio
  • Local field trips and one-week Farm-Powered Kitchen™ program at Stone Barns (optional)
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by students
  • Skills workshops in key areas such knife skills, butchering and food costing
  • 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
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
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

pastry_grad

Learn From The Best!

Begin your career path to become a pastry chef, cake designer or rising culinary professional in as little as six months. Under the guidance of Dean Jacques Torres (“Mr. Chocolate”) in New York, our hands-on training helps you to realize your pastry dreams.

Listen to what Dean Jacques Torres and Ron Ben-Israel have to say.

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GET FREE INFORMATION

THE ICC ADVANTAGE:

Be on your way to becoming a pastry chef, cake designer, baker, chocolatier, sugar artist or other rising pastry professional in as little as six months. Our Total Immersion teaching method, comprised of 600 hands-on, instructional hours, provides the training you need to realize your pastry dreams. See details in the Course Details below.

RECENT STATS FROM ICC’S PASTRY PROGRAM
92.5% Graduation Rate*
11:1 Student-To-Teacher Ratio
FAST TRACK TECHNIQUE-BASED LEARNING
Experience ICC’s unique Total ImmersionSM approach
Under the watchful eyes of the accomplished chef-instructors at The ICC’s New York campus, you’ll learn the techniques and knowledge to create a very wide range of pastries and desserts in a small class setting. Comprehensive training that is intense, thorough, and fast is a hallmark of The International Culinary Center, and our signature Total ImmersionSM training method creates a dynamic learning environment, in which you can develop the comprehensive skillset you need for a successful career in the pastry arts in just six months of full-time study (or nine in the evening).
Learn in a hands-on, fast-paced environment

Professional Pastry Arts combines both hands-on instruction and theory into one comprehensive program. Each class is designed to highlight vocabulary, kitchen organization and equipment using ICC’s original recipes that feature fundamental techniques and skills used by professionals. Before you make anything for the first time, your chef-instructors will demonstrate the proper execution method, and they’re always on hand to encourage and help you as you practice on your own.

The ICC’s curriculum covers a tremendous amount of material in a short period of time, and your chef-instructors will push you to work efficiently and quickly from day one. At the conclusion of the program, you’ll be prepared to meet the demands of working in a professional kitchen, with the proper techniques, work habits, and attitude necessary to succeed in the real world.

Each level of the Professional Pastry Arts curriculum has been thoughtfully constructed to teach you the essentials of each element of pastry, as well as to give you practical techniques that you will continue to build upon as you advance through the program.

Your program covers:
  • 250+ professional techniques, from fundamentals to complex
  • 16 days of intense chocolate work, including individual showpieces
  • 12 days of sugar-focused décor including sugar paste flowers
  • Professional-quality cake baking and decorating
  • “Culinary math”– food costing, baker’s percentage, portion yields
  • Specialty subjects: coffee, tea, wine and gluten-free baking
  • Modern techniques: using sous-vide and hydrocolloids
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 pastry, cake & culinary industry.

World-Class Internships.

Our dedicated Career Services team helps you land optional internships at landmark institutions such as:

  • Dominique Ansel Bakery
  • Ron Ben-Israel Cakes
  • Dean Jacques Torres’ world-famous tree-to-bar Chocolate Factory
  • Chikalicious
  • Ladurêe
  • Bouchon
Here’s why alumna and Master Chef judge Christina Tosi came to ICC…
chef-christina-tosi
“I specifically chose Pastry Arts at ICC because I wanted a really intense, full-time program.”

-Christina Tosi

ALL-STAR CHEF INSTRUCTORS & DEANS
Courses Crafted by Dean Jacques Torres, Pastry Director Jansen Chan & Guest Instructor Ron Ben-Israel
At the heart of The ICC are the industry icons who are our esteemed deans & faculty including Jacques Torres who is our Dean of Pastry Arts and owner of Jacques Torres Chocolate and Ron Ben-Israel, world-famous cake designer, master chef and creator of our cake program .  Lead by Chef Jansen Chan, our team of top-tier chef instructors will guide you every step of the way from novice to professional.
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Jacques Torres

Dean of Pastry Arts
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JANSEN CHAN

Director of Pastry Operations
147

RON BEN-ISRAEL

Guest Instructor

WHAT YOU'LL LEARN IN 6-9 MONTHS

Your introduction to the professional kitchen is the basic doughs that comprise the “families” of cookie types.
cookie-300x225
BUILDING BLOCKS YOU’LL LEARN
  • Dropped, Piped, Rolled, Molded and Bar Cookies
  • Flooding Technique
THE ITEMS YOU WILL MAKE INCLUDE:
  • Diamants
  • Vanilla Crescents
  • Checkerboard Sablée
  • Royal Icing
ESSENTIAL SKILLS
  • Measuring and Precision: The successful execution of any pastry recipe requires knowing how to properly scale ingredients and portions.
  • Tools of the Trade: How to handle the tools commonly used by pastry chefs.
  • Food Safety: General rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment. You’ll also gain the valuable National Restaurant Association’s ServSafe® Food Protection Manager Certification.
Learn the basics of pastry components by mastering classic tart and pie doughs, along with a variety of sweet and savory fillings. These will serve as the building blocks of future, more complex pastries. Focus techniques include knife skills, dough rolling and piping.
pies
BUILDING BLOCKS YOU’LL LEARN
  • Pâte Brisée
  • Pâte Sucrée
  • Pâte Sablée
  • Fruit Compotes
  • Ganache
  • Custards
  • Almond Cream
THE ITEMS YOU WILL MAKE INCLUDE:
  • Tarte aux Pommes
  • Galette Flamande
  • Tarte au Ganache Chocolat
  • Caramel Apple Streusel Pie
ESSENTIAL SKILLS
  • Mise en Place: Learn the best way to proceed in a kitchen—by having all processes arranged and complete.
  • The Art of the Perfect Crust: Make various crusts with classic pastry doughs—pâte brisée (and its American counterpart, pie dough), pâte sucrée and pâte sablée—noting their differences by mixing methods and ratios of flour, butter, sugar and liquid.
  • Fillings to Create More Complex Desserts: Various fillings—almond cream, pastry cream, ganache, meringue, fruit compotes—are essential components in making not just tarts, but a full range of desserts, such as éclairs, Danishes, almond croissants, cakes and plated desserts.
Pâte à choux or choux paste, is a unique dough used to make such pastries as éclairs, cream puffs and gougères. Practicing the techniques of mixing, piping and baking this dough will further sharpen your skills and give you yet another component for making more complex, dramatic desserts.
Pate-Choux-300x225
THINGS YOU’LL LEARN
  • Pâte à choux
  • Caramel as Decoration
  • Glazing with Pâte à Glacer and Icing Fondant
THE ITEMS YOU MAKE WILL INCLUDE:
  • Coffee, Chocolate and Vanilla Éclairs
  • Croquembouche
  • Gâteau Saint-Honoré
  • Gougères
  • Paris-Brest
ESSENTIAL SKILLS
  • Dough basic: Understand the chemistry behind the method for preparing this cooked dough, as well as the correct timing and technique for consistent results.
  • Crème Pâstisserie: Learn additional variations of classic pastry cream as well as how to flavor and combine with other components, such as meringue and praline paste.
  • Piping: Learn the basics of piping as you make Paris-Brest, profiteroles and other shaped pastries. This is groundwork for the more delicate, intricate piping necessary that comes later in the program
  • Construction: Begin with your first edible showpiece, a classic French croquembouche, a pyramid of profiteroles fastened with caramel.
This flaky, multi-layered pastry has been inspiring French bakers for centuries. At once crunchy, tender and light, its buttery goodness is hard to resist. Master the various techniques to perform turns and folds that are vital steps to create a laminated dough.
pate-fauillettee-300x225
THE ITEMS YOU’LL MAKE INCLUDE:
  • Palmiers
  • Cheese Straws
  • Conversations
  • Tarte Tatin
  • Mille-feuilles
ESSENTIAL SKILLS
  • Three Classic Methods: Explore the classic, inverse and quick methods of creating puff pastry and determine which to use for each application.
  • Shaping and Finishing: Twisting cheese straws into shape, rolling and cutting palmiers, glazing and decorating a napoleon with a two-toned marbleized glaze are examples of the techniques you’ll learn.
The complexities of cake are divided into three units in the program. Begin by learning basic mixing methods to yield different cake styles, as well as classic buttercreams to be used as fillings and frostings. As you learn more types of cakes and fillings, more ambitious cakes can be achieved. An impressive project for aspiring pastry students is the 3-tiered wedding cake, part of the last cake unit. Cake decoration naturally accompanies each recipe, providing opportunities for glazing, frosting and piping.
cakes
THINGS YOU’LL LEARN
  • Foam-based and Butter-based and Hybrid Cakes
  • French, Swiss and Italian Buttercreams
  • Rolled Fondant
  • Sugar Paste Flowers
THE ITEMS YOU’LL MAKE INCLUDE:
  • Carrot Cake
  • Marjolaine
  • Bûche de Noël
  • Charlotte Royale
  • Génoise Cake
  • Chocolate Tropical Fruit Entremet
ESSENTIAL SKILLS
  • Cake Mixing Methods: Learn the basic génoise, the cornerstone of many classic preparations. Create cakes using liquid-fat, creaming and hybrid methods, discovering how each method generates unique qualities of density, crumb, moistness and taste.
  • Egg whites: Beaten egg whites are essential to create a wide variety of cakes, fillings, frostings and desserts. Learn and practice with different meringues in several applications.
  • Frostings and Finishes: Produce several types of finishes and even more variations on the fillings. You will work with a variety of confections, from marzipan to fondant—both as a finishing encasement for a layered cake and as a decorating tool.
  • Decorating techniques: Stenciling, piping, sugar paste flowers, chocolate curls and marzipan fruits and flowers are just a few of the decorations you’ll execute.
Learn the mechanicals of organic leavening, from pre-ferments to complex, laminated doughs. Perform shaping exercises to master numerous bread presentations.
bread
ADDITIONAL TECHNIQUES
  • Laminated Doughs
  • Pre-Ferment Doughs
  • Enriched Doughs
  • Chemically leavened breads (quick breads)
THE ITEMS YOU’LL MAKE INCLUDE:
  • Pecan Sticky Buns
  • Croissants
  • Brioche
  • Danish
  • Bagels
ESSENTIAL SKILLS
  • Leavening Methods: Explore the world of organic leavening and how it relates to mechanical and chemical leavening, gaining a wider understanding of production complexities that come with each.
  • Yeast and Pre-ferment Formulas: Whether using a straight-dough method or one of the pre-ferment methods (sponge, polish or autolyse), you will exercise your hand at mixing, shaping and baking breads from around the globe.
  • Quick Breads: Explore how various mixing methods can be used to create quick breads, using chemical leavening.
Refine many of the techniques taught earlier in the program to create these bite-size, beautiful presentations. Learn the various styles of petits fours and practice the techniques of portioning and decorating for consistent products.
Petit-Fours-300x2251
THE ITEMS YOU’LL MAKE INCLUDE:
  • Opéra
  • Macarons
  • Financiers
  • Madeleines
ESSENTIAL SKILLS
  •  Types of Petits Fours: You will make Sec (dry), Frais (fresh) and Moulleux (soft) styles of petits fours, and determine the strengths of each.
  • Hand Skills: Because petit fours are small in scale and served in groups, consistent execution is very exacting. Crafting diminutive versions of familiar pastries will give you practice in hand skills and refine your ability to turn out identical products in large quantities.
  • Visual Skills: An essential part of a pastry chef’s talent lies in design–knowing how to plate a dessert in a visually appealing manner. This unit will be your first exposure to plating, with several opportunities to practice arranging an assortment of the petit fours, taking into account shape, size and color.
  • Taste: As you practice composing service platters for your petit fours, you will be encouraged to think about flavor. You’ll evaluate how the flavors of individual petit fours pair with one another and build upon these findings when you eventually create your own.
This deep-dive into chocolate will graduate in complexity and expose you to the challenges of working with chocolate and how to handle them like a pro. Chef-instructors will start you off with a general lesson on chocolate production and selection. You will move on to learning about the structure of chocolate and the tricky science of tempering melted chocolate for dipping candies and bonbons, as well as constructing your own creative chocolate sculptures. And finally, you will practice using chocolate to make cakes and plated desserts.
chocolate
THE ITEMS YOU’LL MAKE INCLUDE:
  • Peanut butter nougat
  • Truffles
  • Bonbons
  • Chocolate-Dipped Butter Caramels
ESSENTIAL SKILLS
  • Sensory evaluation and critical thinking: Begin the process of assessing flavor, texture and “mouthfeel” of different chocolates and determining how to use and pair each with other ingredients. You’ll evaluate the varieties of chocolate and decide what chocolate profiles will result in a desired effect.
  • Tempering: Practice each of the five ways to temper chocolate, beginning with the traditional three methods of tabling, seeding and ice bath and later incorporating the Mycryo® and partial-melting methods.
  • Decorations: Learn how to make templates to cut shapes out of poured chocolate, mold chocolate, apply patterns to the surface using transfer sheets, techniques (such as wood grain, piping and marbling), add color with cocoa butter, air brush and luster dust. Marry these techniques to design and craft a chocolate box, a candy dish and a themed display piece.
  • Dipping and piping: Ganache-filled bonbons, soft caramels, cherry cordials…just a few of the confections you will dip and decorate with chocolate. Gain experience with evenly and thinly coating your candies and learn tactics for creating smooth, unblemished surfaces and neatly piped lines.
Working with sugar requires time, patience, a fastidious attention to details and a stylish flair. Sugar—in all its mediums—is perhaps the most essentially artistic skill you will learn in pastry school. Because of its hygroscopic (water-attracting) nature, it can be temperamental and tricky to maintain, but this simple ingredient is used for making many of the embellishments and adornments crafted by pastry chefs. In two units, one basic and one advanced, you will learn how to mold fruit and other shapes out of marzipan, make and work with pastillage and nougatine, form your own sugar paste flowers and pour, pull and blow hot sugar to make exquisite decorations.
sugar-300x225
SKILLS YOU WILL MASTER:
  • Sugar Paste Flowers
  • Marzipan Fruit
  • Pastillage Showpiece
  • Poured, Pulled and Blown Sugar
ESSENTIAL SKILLS
  • Color application: In each sugar section, practice applying color to product, using methods as simple as kneading color into sugar paste or pastillage to create base colors, or as complicated as painting intricate patterns on flowers. Learn to evaluate the different effects produced by these techniques and how you want to employ them in your own creations.
  • Hand-skills and artistry: Cutting, pouring, molding and shaping are just some of the opportunities you will have to prove your hand skills and sharpen your eye for design. With your classmates, you will construct projects, such as an individual showpiece entirely from sugar, or the cake stand and favor boxes you will cut out and shape from pastillage.
An individual dessert synthesizes many pastry techniques into one composition. A pastry chef must draw from all his or her knowledge—doughs, fillings, chocolate or sugar work—to present a complete, single-portion creation. You will learn this over two levels, one basic and one advanced. Eventually, you’ll plan and execute an original menu for an outside audience with your classmates, giving you a view of restaurant kitchen organization and testing your ability to work effectively as a team in with time restrictions.
individual-dessert-300x225
WHAT YOU’LL LEARN
  • Sous-Vide Technique
  • Hydrocolloids
  • Ice Creams
  • Fried Batters
THE ITEMS YOU’LL MAKE INCLUDE
  • Crêpes Suzette
  • Soufflés
  • Tropical Fruit Soups
  • Contemporary Tiramisu
  • Deconstructed Black Forest Dessert
ESSENTIAL SKILLS
  • Classic Desserts: Well-known desserts such as crème brulee, cheesecake and beignets are the building blocks of more challenging creations. You will execute these favorites, which are simple in idea, but not so simple in versatility and execution.
  • Conceptualization: Creating a dynamic dessert requires understanding how to balance flavors, textures, temperatures and aesthetics. Learn how to incorporate modern techniques and ingredients into the classic recipes you have already learned. These will be constructed—and deconstructed—to reveal why they are successful.
  • Menus and Seasonality: Explore the regional seasons of fruits and vegetables to prove the significance of using products at their peak. Learn how seasonality affects both a kitchen’s bottom line and its flavor profiles, crucial as you develop and present a dessert menu and concept.
  • Working as a Team: Because of their complexity, plated desserts are well-suited to fine-tuning your kitchen command, communication and real-world timing. You’ll need to know when to ask for help and when to give it, how to make a plan and how to alter it on the fly, in order to reach the common goal.
  • Restaurant Modules: To be a success in the industry, you must have an understanding of important secondary subjects such as gluten-free and vegan desserts, food costing, tea, coffee, wine and cheese.
Two major exams, the midterm and final, measure your comprehensive knowledge and execution.
EXAMINATION SUMMARY:
  • Midterm: This unit provides three separate exams: a written exam; a production evaluation, which measures your ability to multi-task several recipes; and a practical exam, where you will be evaluated on the completion of a finished product.
  • Final: The final comprises both a written and practical final exam and is the culmination of everything you’ve learned in the 600-hour program. All of your pastry skills will be utilized as you mix, bake, proof and dip the items from categories assigned to you for evaluation, plus design and execute the display stand from sugar, chocolate, nougatine and/or pastillage. Your chef-instructors will evaluate your work habits and executions. Guest pastry chefs will critique the quality of your final products based on taste, texture and design, providing feedback that will serve you well beyond graduation as you embark upon your career.
Petit-Fours-300x2251

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.

“The training I had here at the school, and the training that I also got working in the field, prepped me very very well”
– Michael Zebrowski

“Once you tell somebody that you graduated from the International Culinary Center, your world opens up”
– Claudia Smith

“I wanted to be the best that I could be. I took my class with Ron Ben Israel, and I was able to take my business to the next level”
– Jennifer Carey

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:
10/24/2016

04/20/2017 – $39,900

02/24/2017

08/14/2017 – $39,900

Evening- M,W,F – 9 Months
5:30 pm to 10:30 pm
Upcoming Classes:
10/14/2016

08/04/2017 – $34,900

01/27/2017

11/08/2017 – $34,900

Evening- T,Th, Sat – 9 Months
5:30 pm to 10:30 pm*
Upcoming Classes:
12/01/2016

09/16/2017 – $32,900

03/14/2017

12/23/2017 – $32,900

* Saturday classes are 9:00 am to 2:00 pm.

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 600 hours diploma program
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by Culinary students
  • Bonus hands-on workshops—including knife skills & baking chemistry
  • Culinary Business workshops
  • Chef demonstrations with volunteer opportunities
  • Industry field trips (optional)
  • Carnegie Hall commencement
  • Lifetime 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
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

ICC-culinary-arts-school-college-alternative

Love what you do

In 600 hours, Professional Culinary Arts takes you from basic knife skills through training on every station on the line, providing you with real-world knowledge that will support you in any field of the culinary industry.

Watch what legendary chef , and ICC dean, Jacques Pepin has to say.

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GET FREE INFORMATION

THE ICC ADVANTAGE:

ICC’s award-winning Culinary Arts program instills the building blocks of fine cooking in an intensive 6-14 months. The 600-hour course is divided in 400-hours onsite, plus a 200-hour externship; see details in the Level Chart 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
9:30 am to 3:00 pm
Upcoming Classes:
10/26/2016

04/21/2017 – $39,900

01/02/2017

06/19/2017 – $39,900

Evening- M,W,F – 9 Months
5:45 pm to 10:45 pm
Upcoming Classes:
10/21/2016

08/09/2017 – $34,900

12/09/2016

09/27/2017 – $34,900

Evening- T,Th,S – 9 Months
5:45 pm to 10:45 pm (tues & thurs)
9:00 am to 2:00 pm (sat)
Upcoming Classes:
03/09/2017

12/05/2017 – $34,900

11/28/2017

08/28/2018 – $34,900

Evening- T,Th – 14 Months
5:45 pm to 10:45 pm
Upcoming Classes:
10/11/2016

12/14/2017 – $32,500

04/25/2017

06/26/2018 – $32,500

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 600 hours diploma program
  • 12:1 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
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
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread


Both ICC students and alumni benefit from our individualized and ongoing career services. At any point in your career, you can take advantage of one-on-one career advice and placement services, peruse the online Job Menu or attend one of the biannual on-site career fairs at the New York and California campuses. The school’s excellent networking abilities could land you a job in the US or perhaps somewhere else in the world. Many of our graduates work in top restaurants, hotels, catering and corporate dining; as private chefs or in any number of areas in food media services, including magazines, book publishing, blogging and television.

If you are a prospective student who would like to learn more about ICC’s Career Services department, speak to your admission representative. Current students and alumni can log into The Community or contact us at jobs@intlculcenter.com.

Biannual Career Fairs

The culinary industry is growing! ICC job posts increased by 23% last year and according to the Bureau of Labor Statistics, more new full-service restaurants opened from 2004 to 2014 than in any other segment of the industry. “The bureau’s Employment Projections program anticipates about 15% growth through 2025 in the number of Americans working in those restaurant kitchens; nearly 200,000 more chefs will be needed,” states The New York Times, which also acknowledges the ever-expanding range of food careers.

We harness this momentum with a powerful network of food businesses employers—from world-renowned restaurants to media publications—for an ICC-only career fair twice a year at both our New York and California campuses.

Employer Participants from our New York Career Fair

  • ABC Kitchen/ABC Cocina
  • Abigail Kirsch / Pier Sixty
  • AltaMarea Group
  • Amali
  • American Cut/Marc Forgione Restaurant
  • B & B Hospitality Group
  • Baltz and Company (PR company)
  • Blue Hill / Blue Hill at Stone Barns
  • BR Guest Hospitality
  • Breads Bakery
  • The Breslin
  • The Chew
  • Chez Sardine
  • Colicchio & Sons
  • Corkbuzz Wine Studio
  • Dean & Deluca
  • The Dinex Group of Chef Daniel Boulud
  • Dinner Lab
  • Dominique Ansel Bakery
  • The Dutch
  • Eataly
  • Empire Diner
  • Fedora
  • Financier Patisserie
  • Food Arts
  • Harvest Restaurant Group
  • Hillstone Restaurant Group
  • Hilton Worldwide
  • ilili
  • Indiana Market & Catering
  • James Beard Foundation
  • Jeffrey’s Grocery
  • John Dory Oyster Bar
  • Joseph Leonard
  • Kin Shop
  • Lupa Osteria Romana
  • Marcus Samuelsson Group
  • Marlow & Sons
  • The Marrow
  • The Meatball Shop
  • Mercer Kitchen
  • Mighty Quinns BBQ
  • Momofuku
  • Montmartre
  • Morimoto
  • Nobu Restaurant Group
  • NoHo Hospitality Group
  • The North Fork Table & Inn
  • Oceana
  • Olivier Cheng Catering
  • Perilla Restaurant
  • Pig & Khao
  • Quality Italian
  • Resto
  • Riverpark
  • Roberta’s/Blanca
  • Rotisserie Georgette
  • Salvation Taco
  • Saveur Magazine
  • The Spotted Pig
  • The Standard Hotel – East Village
  • Sugar Flower Cake Shop
  • Union Square Hospitality Group
  • The Water Club
  • Wellness in the Schools
  • Williams-Sonoma

Employer Participants from our California Career Fair

  • Bacchus Management Group
  • Alexander’s Steakhouse / The Sea by Alexander’s / Alexander’s Patisserie
  • Bon Appetit @ Google
  • Cako Bakery
  • Centerplate @ Levi’s Stadium
  • Delfina Restaurant Group
  • Four Seasons Silicon Valley
  • Icing on the Cake
  • Kara’s Cupcakes
  • Lawson’s Bakery
  • Mina Group
  • Pebble Beach Resorts
  • The Ritz-Carlton Half Moon Bay
  • Rosewood Sand Hill / Madera
  • SusieCakes
  • Wente Vineyards
  • The Wine Club