Liquid Intelligence with Dave Arnold

WHAT YOU’LL LEARN

The Science and Techniques of Making Cocktails with Dave Arnold

Delve into inventive spirits with the mastermind of cocktail technology himself, Dave Arnold. Paralleling the structure of his book, Liquid Intelligence, this one-day course will explain the theory of classic cocktail technique, balance and recipe development. Arnold will build upon the fundamentals of traditional cocktails to teach new bar techniques, with a focus on that which can be applied to any bar situation, as well as incorporating more demanding, and sometimes expensive, techniques. Gain an understanding of the advancements in cocktail technology and why, when, and how to use these new techniques.

What You’ll Learn:

  • The effects of shaking techniques
  • How stirring works
  • The rules of cocktail specs
  • Using cocktail rules to develop new drinks
  • Using culinary acids in a juice program
  • Ways to manage and produce ice
  • Rapid infusions using ISI whipper
  • Fat washing techniques
  • Milk washing techniques
  • Juice shake techniques
  • Carbonation techniques
  • Centrifugation techniques

Purchase a gift certificate.

About Dave Arnold: Associate Dean of Culinary Technology
After teaching at ICC from 2005 to 2011 Dave Arnold opened Booker and Dax, a bar devoted to cutting-edge cocktail techniques and launched Booker and Dax Equipment, designing equipment for chefs and home cooks. Dave is the author of the James Beard and IACP award-winning book Liquid Intelligence, host of the weekly podcast Cooking Issues on Heritage Radio Network, and founder of The Museum of Food and Drink. To support MOFAD and their upcoming exhibitions, please click here.

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 888.324.2433. 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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

UPCOMING CLASSES

Oct 2018

PARISIAN BAGUETTES


10/06/2018 -

10/06/2018 – SOLD OUT
Sat 10:00 am – 2:00 pm

COOKING THE NEW DELICIOUS


10/06/2018 -

10/06/2018 – $195
Sat 10:00 am – 2:00 pm

CROISSANTS


10/13/2018 -

10/13/2018 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


10/13/2018 -

10/13/2018 – $195
Sat 10:00 am – 2:00 pm

CHOCOLATE TREATS & TRUFFLES


10/27/2018 -

10/27/2018 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


10/27/2018 -

10/27/2018 – $195
Sat 10:00 am – 2:00 pm

WINE UNCORKED


10/27/2018 -

10/27/2018 – $195
Sat 12:00 pm – 3:00 pm

Nov 2018

CUPCAKE DECORATING


11/03/2018 -

11/03/2018 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: COQ AU VIN & MORE


11/03/2018 -

11/03/2018 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


11/10/2018 -

11/10/2018 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes

Olive Oil Sommelier Certification: Course Two

Course Two is designed to hone your sensory assessment skills in olive oil. Dive deeper into olive oil chemistry, testing methods and quality standards in day one. With an emphasis on advanced sensory assessment techniques, you’ll continue to sample oils from around the world.

Days two and three are reserved for instructional tasting exercises where you’ll put what you’ve learned into action—participating in formal proficiency testing and selective trials to identify cultivars, the presence and degree of defect and quality characteristics. Students who complete both courses, One and Two, and meet proficiency benchmarks will receive their Olive Oil Sommelier Certification.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Production, processing and olive oil chemistry
  • Sensory evaluation and advanced analysis
  • Sensory perception and health
  • Testing methods and advanced sensory assessment techniques
  • Proficiency testing and instruction
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. As a pre-requisite, successful completion of Olive Oil Sommelier Certification, Course One (18 hours) is required prior to attending this course. Completion of both courses is required for certification.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

CLASS SCHEDULES

05/16/2019

05/18/2019 – $1400
Thur-Sat 9:00 am – 4:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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 2018

ESSENTIALS OF PASTRY ARTS


10/01/2018 -

10/05/2018 – $1,550
Mon-Fri 5:30 pm – 10:30 pm

TAPAS ESSENTIALS


10/11/2018 -

10/12/2018 – $695
Thurs & Fri 5:45 pm – 10:45 pm

SUGAR PASTE FLOWERS SESSION A


10/13/2018 -

10/27/2018 – $495
Sat 9:00 am – 2:00 pm

FOOD STYLING FOR MEDIA


10/19/2018 -

10/20/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF SPANISH COOKING


10/22/2018 -

10/26/2018 – $1,495
Mon-Fri 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/29/2018 -

11/02/2018 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

Nov 2018

CULINARY TECHNIQUES


11/05/2018 -

01/23/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

Dec 2018

CHOCOLATE, CANDY & CONFECTIONS


12/03/2018 -

12/07/2018 – $1,030
Mon – Fri 9:30 am – 2:30 pm

ESSENTIALS OF FINE COOKING


12/03/2018 -

12/07/2018 – $1,750
Mon-Fri 9:30 am – 2:30 pm

Jan 2019

CULINARY TECHNIQUES


01/07/2019 -

02/04/2019 – $8,230
Mon-Fri 9:30 am – 2:30 pm

UPCOMING CLASSES

Olive Oil Sommelier Certification: Course One

In this first level, 3-day course, we will examine the history and cultivation of the olive tree and delve into harvest and the methods used in olive oil production. We will taste samples from around the world and learn to recognize olive oil defects and sensory attributes.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Olive tree history, cultivation and harvesting
  • Production and processing
  • Grades and standards
  • Introduction to sensory assessment, tasting techniques and food pairings
  • Olive oil defects and positive attributes
  • Introduction to olive oil chemistry
  • Olive oil cultivars
  • Regional sensorial characteristics
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. Completion of both courses is required for certification. This course, Olive Oil Sommelier Certification: Course One, is a prerequisite for Olive Oil Sommelier Certification Course Two.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

CLASS SCHEDULES

05/13/2019

05/15/2019 – $1,400
Mon-Wed 9:00 am – 4:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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 2018

ESSENTIALS OF PASTRY ARTS


10/01/2018 -

10/05/2018 – $1,550
Mon-Fri 5:30 pm – 10:30 pm

TAPAS ESSENTIALS


10/11/2018 -

10/12/2018 – $695
Thurs & Fri 5:45 pm – 10:45 pm

SUGAR PASTE FLOWERS SESSION A


10/13/2018 -

10/27/2018 – $495
Sat 9:00 am – 2:00 pm

FOOD STYLING FOR MEDIA


10/19/2018 -

10/20/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF SPANISH COOKING


10/22/2018 -

10/26/2018 – $1,495
Mon-Fri 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/29/2018 -

11/02/2018 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

Nov 2018

CULINARY TECHNIQUES


11/05/2018 -

01/23/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

Dec 2018

CHOCOLATE, CANDY & CONFECTIONS


12/03/2018 -

12/07/2018 – $1,030
Mon – Fri 9:30 am – 2:30 pm

ESSENTIALS OF FINE COOKING


12/03/2018 -

12/07/2018 – $1,750
Mon-Fri 9:30 am – 2:30 pm

Jan 2019

CULINARY TECHNIQUES


01/07/2019 -

02/04/2019 – $8,230
Mon-Fri 9:30 am – 2:30 pm

UPCOMING CLASSES

Food Styling For Media

MAKE MOUTHS WATER

Behind every mouthwatering food image is an accomplished food stylist—and the tricks of the trade are essential to transform ordinary plates into irresistible eye candy. This course, taught by experienced food stylist Louise Leonard, will help launch your career as you learn to apply what you learn in the kitchen to the field—from building your own food styling kit, to learning how to style for different media, to gaining hands-on styling experience for an assortment of dishes.

WHAT YOU’LL LEARN
  • How to style food for TV and video
  • How to work with “trouble” foods, i.e., foods notoriously difficult to style
  • Prop styling – choosing the rights props for certain foods
  • The best ways to style process shots and plated shots
ABOUT THE INSTRUCTOR

Louise Leonard is a chef, food personality, stylist, beer lover and recipe developer living the bi-coastal life in L.A. and NYC. She was crowned the winner of Season 2 of ABC’s hit, The Taste, proving that her food tastes as good as it looks. 

Louise specializes in cooking with beer, wine and spirits and is an advocate of local breweries, wineries and distilleries; she is also a contributor to Kin Community, YouTube’s #1 multi-channel for women, as host, recipe developer and stylist. Other work includes styling for the Emmy award-winning show Top Chef and Top Chef Masters, The Chew, Access Hollywood, Next Food Network Star and recipe development for Vegetarian Times.

The Wisconsin native received degrees in Journalism and Spanish at the University of Wisconsin-Madison, studied at Universidad Compultense de Madrid, and eventually earned a Grand Diplome in Professional Culinary Arts at The French Culinary Institute (now ICC).

CLASS SCHEDULES
Classes start year round

10/19/2018

10/20/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

03/01/2019

03/02/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

TUITION INCLUDES:
  • Full, two-day food styling course participation
  • Hands-on Total Immersion instructions
  • Supplies
GET STARTED:
Interested in jumpstarting your culinary career as a food stylist?
Start an Application

Purchase a Gift Certificate

Ask your admissions representative about the ICC alumni discount!

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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.

Culinary Entrepreneurship

Immersive, Food Focused, Startup Course.

Culinary Entrepreneurship (formerly Restaurant Management) provides you with the tools, mindset and resources needed to launch a new business within the growing food industry.

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

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GET FREE INFORMATION

By submitting this form, you will receive information about programs and classes according to the terms of our Privacy Policy. You may unsubscribe at any time.

THE ICC ADVANTAGE

Designed by industry experts and world-class academics, ICC’s Culinary Entrepreneurship program (formerly Restaurant Management) demystifies the start up process by guiding students through the steps of business planning in an immersive mentoring environment. Just like the startup environment this 90-hour program is fast-paced and intense. In just six weeks students apply learned business tools and concepts to develop their own business plan.

LEARN FROM EXPERTS
Access Our Network

ICC’s instructors and network of industry leaders provides the ideal environment to cultivate the next generation of food entrepreneurs. Receive expert instruction from world-class academics such as the prestigious Cornell University School of Hotel Administration, the innovative Meyers USA & more.

Our instructors provide real-world experience, mentorship and support that build both confidence and skills. You’ll benefit from building and maintaining these valuable relationships long after the program ends.

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

The program is offered in a flexible blended-format that combines face-to-face instruction with online learning. Comprised of six 8-hour in-person sessions and 42-hours of online coursework, you’ll be able to access coursework, materials, community and support when it’s most convenient for you.

FOOD CENTRIC, STARTUP FOCUSED
Learn Critical Business Skills For Any Venture

Designed for aspiring food entrepreneurs, each week you’ll complete project-based assignments to test your business assumptions while receiving support and feedback from your instructors.  These weekly assignments build off of and support the next as you work towards developing your business plan.

  • Foundations of successful entrepreneurship
  • How to write a business plan
  • Key elements of concept design and business modeling
  • Tools for evaluating the marketplace
  • Effective brand building
  • Feasibility techniques for financing
  • Effective cash flow management
  • Front & Back of house management
  • Food product manufacturing & distribution best practices
  • Importance of team building and leadership management
  • How to pitch your idea and source funding

WHAT YOU'LL LEARN IN 6 WEEKS

  • Session 1: Entrepreneurship
    What does it mean to be an entrepreneur? Are you ready to build your business? Discover how culinary entrepreneurs approach business modeling and execute on opportunity.
  • Session 2: Concept Development
    Most critical to the success of any new venture is a clearly defined concept. This is a deep dive into the key elements of concept design & defining your brand.
  • Session 3: Marketing
    A successful marketing strategy is the foundation of a successful business. Your marketing plan will define your measures of success and how you plan to get there.
  • Session 4: Finance
    Get hands on with start up and operational financing. Learn how to effectively build out and analyze financials in order to quantify your assumptions and goals.
  • Session 5: Operations
    What do you actually have to “do” to launch your venture and manage it day-to-day? Operations is the tactical plan of activities and processes that support your launch and manage your business.
  • Session 6: Practice Pitch
    Practice pitching your idea to industry and investment experts.

In addition to completing weekly business plan assignments online, students also complete topic-specific online modules, designed to narrow the focus on topics relevant to their business goals. Topics include:

  • Human Resources & Personnel Issues
  • Real Estate
  • NYC Licensing & Permitting
  • Managing Revenue
  • Food Costing
  • Building a Brand
  • Designing & Implementing a Beverage Program
  • Social Media
  • Facility Design & Construction
  • Kitchen & BOH Management
  • Food Products 101

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.

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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.

CLASS SCHEDULES
Classes start year round

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522

Daytime – Sat – 6 Weeks
9:00 am to 5:00 pm
Upcoming Classes:
None Scheduled.
Check Back Soon
Click here for details about the Stacy’s Scholarship For Female Culinary Leaders for this program.
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
10/01/2018 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

01/26/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

09/14/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

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

Intensive Sommelier Training : New York

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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GET FREE INFORMATION

By submitting this form, you will receive information about programs and classes according to the terms of our Privacy Policy. You may unsubscribe at any time.

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.

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.

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

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522

Daytime – M-F – 10 Weeks
10:00 am to 2:00 pm
Upcoming Classes:
10/01/2018

12/11/2018  – $9,950

Evening- M,T,W – 17 Weeks
6:00 pm to 10:00 pm
Upcoming Classes:
11/05/2018

03/18/2019 – $9,950

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
10/01/2018 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

01/26/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

09/14/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

TUITION INCLUDES:
  • 10 weeks (day) or 17 weeks (evening) diploma program
  • Application fee
  • Supplies
  • “Family Meal” prepared by Culinary Students
  • Business Bites Workshops
  • Chef Demonstrations & Tasting Presentations
  • Commencement Ceremony
  • On-going Career Services

Art of International Bread Baking

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

By submitting this form, you will receive information about programs and classes according to the terms of our Privacy Policy. You may unsubscribe at any time.

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.”

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.

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.

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).

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

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522

Daytime – M-F – 8 Weeks
8:30 am to 3:00 pm
Upcoming Classes:
11/08/2018

01/15/2019 – $11,500

01/17/2019

03/15/2019 – $11,500

TUITION INCLUDES:
  • 240 hours diploma program
  • Application fee
  • Uniform, tool kit and supplies
  • Business Bites Workshops
  • “Family Meal” prepared by Culinary students
  • Commencement Ceremony
  • Ongoing Career Services
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
10/01/2018 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

01/26/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

09/14/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

Cake Techniques & Design

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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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 Wars judge. 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.

“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.

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.

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.

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.

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.

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

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522

Daytime – M-F – 3 Months
9:00 am to 2:30 pm
Upcoming Classes:
02/04/2019

04/29/2019 – $19,500

09/09/2019

12/03/2019 – $19,500

TUITION INCLUDES:
  • 300 hours diploma program
  • Application fee
  • Uniform, tool kit and supplies
  • “Family Meal” prepared by students
  • Student skills workshops in key areas such as piping, chocolate tempering and knife skills
  • Business Bites Workshops
  • Chef demonstrations with volunteer opportunities
  • Industry field trips (optional)
  • Commencement Ceremony
  • Ongoing Career Services
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
10/01/2018 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

01/26/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

09/14/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

Culinary w/Farm To Table : New York

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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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 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.”

“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?

As you begin your time with Stone Barns Center for Food and Agriculture and Blue Hill at Stone Barns, farmers and chefs will introduce you to the dirt on…dirt, explaining how and why soil is a 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 crops. They will reveal innovative techniques for year-round farming in the Northeast, and lead you to the greenhouse and vegetable fields to study crop rotation, cover crops and pest management. Once you have gained insight into the vegetables that you have harvested, you will head to the kitchen to cook without a safety net– preparing a single ingredient five different ways.

You’ll also explore the role of seed breeding, responsible foraging, compost on a farm and in a professional kitchen, and the importance of grain within a farming system. Hands-on instruction in milling, cooking and baking with diverse varieties of grains will also be presented.

Students will gain a close-up view of the many benefits of humane, ecological animal husbandry from the livestock team. You’ll explore the Stone Barns pastures and woodlands to see cattle, sheep, goats, ducks, and laying hens that rotate across pastures to restore soil and plant health and foster species biodiversity, and the waste-fed pigs that service the forest understory. As you learn how environmental and ecological health affect flavor and nutrition in meat animals, Blue Hill chefs will help you meet the challenges of preparing grass-fed meats and using whole animals responsibly. 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.

Throughout your four days on the farm, you’ll meet chefs, and take part in a discussion on 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.

Envision how you’d create a menu based on locally grown, ecologically sound ingredients. Blue Hill chefs coach you on the best way to source responsibly while keeping an eye on the bottom line and reducing food waste. Working in teams, you’ll create a dish featuring ingredients studied throughout your time on the farm, and gathered during the morning’s harvest to present to a team of Blue Hill chefs and Stone Barns Center farmers. The dishes and flavors you develop will be a testament to how much you’ve learned during your training. The panel will  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.

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

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

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522

Daytime – M-F – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
10/31/2018

04/30/2019 – SOLD OUT

 

05/02/2019

11/15/2019 – $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
  • Local field trips and Farm-Powered Kitchen™ program at Stone Barns (optional)
  • Application fee
  • Uniform, tool kit and supplies
  • “Family Meal” prepared by students
  • Skills workshops in key areas such as knife skills, butchering and food costing
  • Business Bites Workshops
  • Chef demonstrations with volunteer opportunities
  • Commencement Ceremony
  • Ongoing Career Services
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
10/01/2018 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

01/26/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

09/14/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

Professional Pastry Arts : New York

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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By submitting this form, you will receive information about programs and classes according to the terms of our Privacy Policy. You may unsubscribe at any time.

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.

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…
“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, 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 Techniques and Design program. Under the guidance of Chef Jansen Chan, Director of Pastry Operations, our team of top-tier chef instructors will guide you every step of the way from novice to professional.

Jacques Torres

Dean of Pastry Arts

JANSEN CHAN

Director of Pastry Operations

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.

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

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522

Daytime – M-F – 6 Months
9:00 am to 2:30 pm
Upcoming Classes:
10/01/2018

04/01/2019 – $39,900

11/28/2018

05/28/2019 – $39,900

Evening- M,W,F – 9 Months
5:30 pm to 10:30 pm
Upcoming Classes:
12/14/2018

10/07/2019 – $34,900

04/01/2019

01/22/2020 – $34,900

Evening- T,Th, Sat – 9 Months
5:30 pm to 10:30 pm*
Upcoming Classes:
10/09/2018

07/30/2019 – $32,900

01/24/2019

10/31/2019 – $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 and supplies
  • “Family Meal” prepared by Culinary students
  • Student skills workshops in key areas such as piping, chocolate tempering and knife skills
  • Business Bites Workshops
  • Chef demonstrations with volunteer opportunities
  • Industry field trips (optional)
  • Commencement Ceremony
  • Ongoing Career Services
COURSE OVERVIEWS
Classes start year-round

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Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
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UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/01/2018 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

01/26/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

09/14/2019 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship