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

Jan 2018

CROISSANTS


01/06/2018 -

01/06/2018 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


01/06/2018 -

01/06/2018 – $195
Sat 10:00 am – 2:00 pm

PARISIAN BAGUETTES


01/20/2018 -

01/20/2018 – $195
Sat 10:00 am – 2:00 pm

SECRETS OF SPICES


01/20/2018 -

01/20/2018 – $195
Sat 10:00 am – 2:00 pm

CHOCOLATE TREATS & TRUFFLES


01/27/2018 -

01/27/2018 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


01/27/2018 -

01/27/2018 – $195
Sat 10:00 am – 2:00 pm

Feb 2018

FRENCH CLASSICS: COQ AU VIN & MORE


02/03/2018 -

02/03/2018 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


02/03/2018 -

02/03/2017 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: SOUPE DE POISSONS


02/10/2018 -

02/10/2018 – $195
Sat 10:00 am – 2:00 pm

DOUGHNUTS, FRITTERS & MORE


02/24/2018 -

02/24/2017 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes

Olive Oil Sommelier Certification: Course Two

Level 2 of the Olive Oil Sommelier Certification Course will look closely at olive oil production processes and how they affect specific sensory characteristics. In this 2-day course, we’ll dive deeper into olive oil chemistry, testing methods, quality standards and supply chain considerations, while exploring the world of olive cultivars. With an emphasis on advanced sensory assessment techniques, you’ll sample oils from 20+ countries through interactive tasting sessions to develop sensory memory and examine olive oil defects & quality characteristics.

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

Click here for information on Course One
WHAT YOU’LL LEARN
  • Production and processing
  • Sensory assessment
  • Olive oil chemistry
  • Testing methods
  • Grades and standards
  • Supply chains
  • Advanced sensory assessment techniques
  • Olive cultivars
  • Olive oil defects and quality 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 multi-course comprehensive, certification series. As a pre-requisite, successful completion of Course 1 is required prior to attending this course. Click here for information on Course One.

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

05/03/2018

05/05/2018 – $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

Jan 2018

CULINARY TECHNIQUES


01/04/2018 -

02/01/2018 – $8,230
Mon-Fri 9:30 am – 2:30 pm

BREAKFAST BREADS & PASTRIES


01/08/2018 -

01/12/2018 – $1,030
Mon-Fri 8:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


01/17/2018 -

01/26/2018 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

ARTISANAL BREAD BAKING


01/29/2018 -

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

CAKE DECORATING CARVED CAKES


01/29/2018 -

01/31/2018 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

ESSENTIALS OF FINE COOKING


01/29/2018 -

02/07/2018 – $1,750
Mon, Wed, & Fri 5:45 am – 10:45 pm

Feb 2018

CHOCOLATE, CANDY & CONFECTIONS


02/05/2018 -

02/09/2018 – $1,030
Mon – Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


02/23/2018 -

02/24/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Mar 2018

KNIFE SKILLS, DEBONING & FILLETING


03/12/2018 -

03/16/2018 – $625
Mon, Wed, & Fri 5:45 pm – 10:45 pm

ESSENTIALS OF SPANISH COOKING


03/19/2018 -

03/23/2018 – $1,495
Mon-Fri 5:45 pm – 10:45 pm

UPCOMING CLASSES

Up Your Game

The culinary industry is constantly changing. To stay competitive, you have to stay current. That’s why ICC, a global leader in education for more than 30 years, has created a three-day program—with an option to trail for a night in a highly rated NYC restaurant*—expressly for professionals who want to gain an edge in the marketplace.

Taught by veteran chef-instructors at ICC’s flagship NYC location, this course offers advanced instruction in two relevant areas: modern ingredients and technology and classic pastry techniques for contemporary plated desserts. Whether you are considering a new venture, updating your menu or you simply want to up your game, our hands-on intensive will take you to the next level.

Day One:

Students will make a forcemeat that will be used in making a duck galantine.  Our chef-instructors will introduce you to the world of modern culinary technology (for example, cooking the forcemeat using an immersion circulator to achieve optimal cooking temperature), and  cover equipment and principles such as sous vide,  iSi canisters, smoking guns and HACCP for Safety.

Next, students will shape and combine proteins together using transglutaminase (meat glue), and then, after butchering a chicken, use that knowledge to re-configure and create a modern example of a roasted chicken.

Day Two:

Students will bring a classic recipe, such as roasted beets and goat cheese salad, into the 21st century by employing a variety of hydrocolloids and modern techniques.  They will use equipment (such as siphons) to bring enhanced flavor and color to vegetables.  Students will take what they’ve made and complete the chicken dish from day one, using modern plating techniques. The day concludes with a demo and tasting of a modern cocktail, using a centrifuge to clarify the juice, sous vide to infuse flavor.

Day Three:

On the final day, you’ll perfect techniques such as folding, piping, saucing and single-spoon quenelle shaping. You will create various garnishes, learn how to prepare sorbets in a batch freezer—utilizing proper sanitation—and create seasonal desserts. Chef-instructors will cover the components and development of modern plated desserts with a focus on texture development and flavor pairing.

Trail:

*Students in our advanced chef training program are eligible to participate in a one-night trail, arranged by ICC, at one of New York City’s highly regarded restaurants. If you are interested, please email the Admission Department (apply@culinarycenter.com) to request your trail by January 5, and select a date between January 12 and January 18. Trails cannot be rescheduled and trails requested after January 5 are not guaranteed.

Tuition and Prerequisites:
  • Supplies
  • NOTE: One year of experience in a professional culinary environment (for example, a professional kitchen), or degree from a career culinary program; knowledge of basic knife skills and techniques required.

Purchase a gift certificate

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.

UPCOMING CLASSES

Jan 2018

CULINARY TECHNIQUES


01/04/2018 -

02/01/2018 – $8,230
Mon-Fri 9:30 am – 2:30 pm

BREAKFAST BREADS & PASTRIES


01/08/2018 -

01/12/2018 – $1,030
Mon-Fri 8:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


01/17/2018 -

01/26/2018 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

ARTISANAL BREAD BAKING


01/29/2018 -

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

CAKE DECORATING CARVED CAKES


01/29/2018 -

01/31/2018 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

ESSENTIALS OF FINE COOKING


01/29/2018 -

02/07/2018 – $1,750
Mon, Wed, & Fri 5:45 am – 10:45 pm

Feb 2018

CHOCOLATE, CANDY & CONFECTIONS


02/05/2018 -

02/09/2018 – $1,030
Mon – Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


02/23/2018 -

02/24/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Mar 2018

KNIFE SKILLS, DEBONING & FILLETING


03/12/2018 -

03/16/2018 – $625
Mon, Wed, & Fri 5:45 pm – 10:45 pm

ESSENTIALS OF SPANISH COOKING


03/19/2018 -

03/23/2018 – $1,495
Mon-Fri 5:45 pm – 10:45 pm

UPCOMING CLASSES

Culinary Technology for Professional Development

Bring your skills to the cutting edge of technology with this innovative course. Experienced chef-instructors will cover use of gelling agents (hydrocolloids), spherification, liquid nitrogen, compression, pressure cooking, quick infusion, texture modification, how to cook “under vacuum” (sous-vide) and low-temperature cooking; in addition, students learn how to intensify the flavor and visual appeal of foods using foams and airs. Also covered are equipment identification and use, along with tips/techniques on avant-garde presentations.

RECIPES INCLUDE
  • Jamon Consomme
  • Fish Paper
  • Flash Smoked Seafood
  • Sous Vide Crème Anglaise
  • Fruit Caviar

Purchase a gift certificate

PRE-REQUISITE

*One year of experience in a professional culinary environment (for example, a professional kitchen), or degree from a career culinary program; knowledge of basic knife skills and techniques required.

TUITION INCLUDES
  • High precision scale
  • Food grade tubing
  • Caviar syringes
  • Caviar strainer
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.

UPCOMING CLASSES

Jan 2018

CULINARY TECHNIQUES


01/04/2018 -

02/01/2018 – $8,230
Mon-Fri 9:30 am – 2:30 pm

BREAKFAST BREADS & PASTRIES


01/08/2018 -

01/12/2018 – $1,030
Mon-Fri 8:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


01/17/2018 -

01/26/2018 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

ARTISANAL BREAD BAKING


01/29/2018 -

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

CAKE DECORATING CARVED CAKES


01/29/2018 -

01/31/2018 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

ESSENTIALS OF FINE COOKING


01/29/2018 -

02/07/2018 – $1,750
Mon, Wed, & Fri 5:45 am – 10:45 pm

Feb 2018

CHOCOLATE, CANDY & CONFECTIONS


02/05/2018 -

02/09/2018 – $1,030
Mon – Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


02/23/2018 -

02/24/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Mar 2018

KNIFE SKILLS, DEBONING & FILLETING


03/12/2018 -

03/16/2018 – $625
Mon, Wed, & Fri 5:45 pm – 10:45 pm

ESSENTIALS OF SPANISH COOKING


03/19/2018 -

03/23/2018 – $1,495
Mon-Fri 5:45 pm – 10:45 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
  • Sensory assessment
  • Introduction to olive oil chemistry
  • Olive cultivars
  • Olive oil defects and positive attributes
  • Shelf-life and quality management
  • Advanced tasting techniques and food pairing
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a multi-course comprehensive, certification series. Completion of all courses is required for certification. Click here for information on 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

04/30/2018

05/02/2018 – $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

Jan 2018

CULINARY TECHNIQUES


01/04/2018 -

02/01/2018 – $8,230
Mon-Fri 9:30 am – 2:30 pm

BREAKFAST BREADS & PASTRIES


01/08/2018 -

01/12/2018 – $1,030
Mon-Fri 8:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


01/17/2018 -

01/26/2018 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

ARTISANAL BREAD BAKING


01/29/2018 -

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

CAKE DECORATING CARVED CAKES


01/29/2018 -

01/31/2018 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

ESSENTIALS OF FINE COOKING


01/29/2018 -

02/07/2018 – $1,750
Mon, Wed, & Fri 5:45 am – 10:45 pm

Feb 2018

CHOCOLATE, CANDY & CONFECTIONS


02/05/2018 -

02/09/2018 – $1,030
Mon – Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


02/23/2018 -

02/24/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Mar 2018

KNIFE SKILLS, DEBONING & FILLETING


03/12/2018 -

03/16/2018 – $625
Mon, Wed, & Fri 5:45 pm – 10:45 pm

ESSENTIALS OF SPANISH COOKING


03/19/2018 -

03/23/2018 – $1,495
Mon-Fri 5:45 pm – 10:45 pm

UPCOMING CLASSES

The Craft of Food Writing

CRAFT YOUR VOICE, HONE YOUR SKILLS

Under the guidance of celebrated food critic Alan Richman (ICC Dean of Food Journalism), you will learn the craft of food writing, including the basics of developing and evaluating feature articles, restaurant reviews and press releases. You will learn, through lecture, discussion and in-class assignments, what it takes to make your writing stand out from the rest, and how to successfully pitch your articles to newspapers, magazines, and other print and online publications.

WHAT YOU’LL LEARN
DAY 1: OVERVIEW OF STORY WRITING

Alan Richman explores the necessary elements to successfully write for a media outlet. Along with covering the all-important pitch, Alan will also introduce the big three: feature writing, criticism and the modern service piece.

DAY 2: THE PRACTICE OF FOOD WRITING

This class reviews published pieces and explores what makes them great, good or bad, and what can make them better. In addition, Alan discusses interview techniques, how to craft unexpected and challenging questions and revisits pitches from the prior class assignment.

DAY 3: THE RESTAURANT REVIEW

Alan Richman will share his life and philosophy as a critic. He’ll also cover voice and point of view, the star system, food criticism (past and present), the ethics of reviewing and the freedom of style and expression that reviewing offers. Guest speaker Tanja Yokum (Director of Marketing and PR, The Patina Group) will discuss the role of PR and the tactics of a good publicist, for example crafting effective press releases and managing crisis communications.

DAY 4: COURSE SUMMATION

In this final class, Alan assigns an in-class writing exercise for peer review. He will stress the power of word choices, along with the differences between line editing and copy editing.

ABOUT THE INSTRUCTOR

Alan Richman is one of the nation’s most prolific and praised magazine writers. His numerous honors include an unprecedented 16 James Beard Foundation Journalism Awards for food writing. Twelve times he has received the prize for restaurant reviewing, and twice he has been the recipient of the M.F.K. Fisher Distinguished Writing Award. Richman is also the recipient of a 1995 National Magazine Award (for three food-related travel columns) and two Bert Greene Awards from the International Association of Culinary Professionals. In 1998, Richman was inducted into The James Beard Foundation Who’s Who of Food and Beverage in America, which recognizes culinary industry professionals for their achievements.

Richman has covered subjects ranging from the culture of Las Vegas to the intricacies of race-car driving, and has profiled such diverse personalities as Jerry Seinfeld, Oprah Winfrey, Steven Seagal, Sharon Stone, Bo Jackson and Robert De Niro. Writing about food and wine, he has traveled from Santiago, Chile, to Shanghai, China, and onward to the most exotic locale of them all……Queens, New York.

In 2004 Richman was named the first-ever Dean of Food Journalism at The French Culinary Institute in New York City, where he teaches a curriculum he designed for aspiring and active journalists, covering topics from restaurant critiquing to ethics in journalism.

He is a regular contributor to GQ magazine. Richman has also worked as writer-at-large for People magazine; as a sportswriter, columnist and assistant managing editor at The Boston Globe; as a metro reporter at The New York Times; as a sports columnist at The Montreal Star; as an NBA beat writer at The Philadelphia Bulletin; and as news editor at The Portland (Indiana) Commercial Review.

A graduate of the General Honors Program of the University of Pennsylvania, Richman served in the U.S. Army in the Dominican Republic and in Vietnam, where he was awarded the Bronze Star.

CLASS SCHEDULES
Classes start year round
None Scheduled.
Check Back Soon
TUITION INCLUDES:
  • Supplies
GET STARTED:
Interested in jumpstarting your culinary career as a food writer?
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.

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

02/23/2018

02/24/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

04/13/2018

04/14/2018 – $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

Fields marked with an * are required
GET FREE INFORMATION

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:
01/20/2018

02/24/2018 – $6,950

04/14/2018

05/19/2018 – $6,950

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
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Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us



UPCOMING OPEN HOUSES
NEW YORK CAMPUS
01/11/2018 - 6:00 pm - 8:00 pm -

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

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

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:
01/04/2018

03/16/2018  – $9,950

04/09/2018

06/18/2018  – $9,950

Evening- M,T,W – 17 Weeks
6:00 pm to 10:00 pm
Upcoming Classes:
05/16/2018

09/13/2018 – $9,950

11/05/2018

03/13/2019 – $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
01/11/2018 - 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
  • Commencement Ceremony
  • Career Services counseling

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

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

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:
01/22/2018

03/19/2018 – $11,500

04/10/2018

06/05/2018 – $11,500

TUITION INCLUDES:
  • 240 hours diploma program
  • Application fee, uniform, tool kit, books and supplies
  • Culinary Business workshops
  • “Family meal” prepared by Culinary students
  • Commencement Ceremony
  • 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
01/11/2018 - 6:00 pm - 8:00 pm -

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