NEW YORK, NY - NOVEMBER 15:  Director of Culinary Technology at The International Culinary Center Dave Arnold gives a demonstration at The International Culinary Center on November 15, 2011 in New York City.  (Photo by Neilson Barnard/Getty Images for The International Culinary Center)

Liquid Intelligence with Dave Arnold

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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.

NEW YORK, NY - NOVEMBER 15:  Director of Culinary Technology at The International Culinary Center Dave Arnold gives a demonstration at The International Culinary Center on November 15, 2011 in New York City.  (Photo by Neilson Barnard/Getty Images for The International Culinary Center)
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.

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Olive Oil Sommelier Certification: Course Three

Level 3 of the Olive Oil Sommelier Certification Course hones in on sensory assessment skills through instructional tasting exercises and selective trials to identify the presence and degree of defects and quality characteristics. Day 2 will be reserved for proficiency testing and the conferring of certificates of completion. This 2-day course marks the completion of the Olive Oil Sommelier Certification Courses. Those who complete all three levels and meet proficiency benchmarks will receive their Olive Oil Sommelier Certificate in the mail after the course concludes.

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
  • Sensory assessment
  • Tasting exercises
  • Ability to detect presence and degree of defects and quality characteristics
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note:

Note: Olive Oil Sommelier Certification is a 3-course comprehensive, certification series. As a pre-requisite, successful completion of Course 1 and Course 2 is required prior to attending this course.

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.

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CLASS SCHEDULES

02/09/2017

02/10/2017 – $800
Thur & Fri 9:00 am – 5:00 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.

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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.

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 3-course comprehensive, certification series. As a pre-requisite, successful completion of Course 1 is required prior to attending this course.

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.

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CLASS SCHEDULES

02/07/2017

02/08/2017 – $800
Tue & Wed 9:00 am – 5:00 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.

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Up Your Game: Advanced Chef Training Intensive

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

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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.

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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.

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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 3-course comprehensive, certification series. At this time, only Course One is being offered. Please check back for advanced level course scheduling.

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.

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CLASS SCHEDULES

02/04/2017

02/06/2017 – $1,195
Sat-Mon 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.

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Food Writing with Alan Richman

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.

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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.

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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!

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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).

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CLASS SCHEDULES
Classes start year round

01/20/2017

01/21/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

03/10/2017

03/11/2017 – $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!

Culinary-Entrepreneurship

Culinary Entrepreneurship

Design, assess & launch!

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

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

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GET FREE INFORMATION

THE ICC ADVANTAGE

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

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

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

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

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

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

WHAT YOU'LL LEARN IN 6 WEEKS

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

HEAR FROM RECENT GRADS

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

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

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

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

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

03/04/2017 – $6,950

04/22/2017

06/03/2017 – $6,950

Financial Aid & Scholarships Available To Those Who Qualify

COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
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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
12/08/2016 - 6:00 pm - 8:00 pm -

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

12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

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

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

-Jason Jacobeit – Wine Director at Bâtard

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

WHAT YOU'LL LEARN IN AS LITTLE AS 10 WEEKS

WINE FOUNDATION

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

FRANCE

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

NEW WORLD

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

ITALY

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

IBERIAN PENSINSULA

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

WINES OF GERMANY AND EASTERN EUROPE

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

BEER & SPIRITS

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

WINE PROGRAM MANAGEMENT

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

The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements.

CLASS SCHEDULES
Classes start year-round
Daytime – M-F – 10 Weeks
10:00 am to 2:00 pm
Upcoming Classes:
01/05/2017

03/17/2017  – $9,950

04/13/2017

06/22/2017  – $9,950

Evening- M,T,W – 17 Weeks
6:00 pm to 10:00 pm
Upcoming Classes:
05/15/2017

09/18/2017 – $9,950

11/06/2017

03/14/2018 – $9,950

Financial Aid & Scholarships Available To Those Who Qualify

COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
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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
12/08/2016 - 6:00 pm - 8:00 pm -

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

12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

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

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