ALMA, The International School of Italian Cuisine

Italian Culinary Experience

Once-in-a-lifetime Italian Experience

Divide your time between two culinary capitals, New York City and the famed Emilia-Romagna region.

Watch the video to hear from Chef Cesare Casella, Mario Batali, ICC Founder Dorothy Cann Hamilton & More.

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STUDY ABROAD - LEARN FROM THE MASTERS

Amore. That’s what the Italian Culinary Experience is all about—a deep, abiding love for the vibrant traditions of Italy’s treasured cuisine. Immersive and intensive, this seven-month Italian cooking experience will forever change the way you think about food, and about life.

* M-1 nonimmigrant students are not eligible for the Italian Culinary Experience in New York, but are eligible for this course at ICC’s California campus

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

From the moment you arrive at our NYC campus, you’ll be preparing for Italy. In ten fast-paced weeks, you’ll dive into Italian cooking fundamentals, authentic ingredients, traditional dishes and Italian language. Under the close tutelage of our experienced chef-instructors, you’ll gain a serious working knowledge of classic dishes ranging from antipasti to la dolce.

Spend 9 weeks studying in Italy at ALMA

Then you’re off to cooking school in Italy! For nine exhilarating weeks, you’ll study at our sister school, ALMA, The International School of Italian Cuisine near Parma, where you’ll expand your knowledge with history, visits from master chefs and field trips to the sources of authentic Italian cuisine: regional farms, factories and vineyards that employ traditional methods. As you taste and explore the local abundance — such as truffles, olive oil, wine, balsamic vinegar, Prosciutto di Parma and more – you’ll truly understand the Italian approach to ingredients and cooking.

9 weeks at Stage

Week 20 marks the beginning of a stage (apprenticeship) arranged with a highly rated Italian chef in his/her restaurant, improving your techniques and language skills every day. (Many of our students decide to stay as long as five months.)

Your final week

Students then return to ALMA for a final practical exam evaluated by a panel of esteemed Italian chefs and chef-instructors. When finished, you will have a top-rated European restaurant on your resume and vast knowledge of Italian cooking at your command.

WATCH WHAT OTHERS HAVE TO SAY
Learn more from chefs and former students what it’s like to study in Italy
UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you receive your Grand Diplôme is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

If you’re serious about Italian cuisine and a once-in-a-lifetime chance to study with top chefs in Italy, it’s hard to imagine a more challenging and inspiring opportunity.

WHAT YOU'LL LEARN IN AS LITTLE AS 6 MONTHS

At our NYC campus, you’ll spend your time in the kitchen learning authentic Italian cuisine, combined with language classes to prepare you to live, learn and work in Italy.
THINGS YOU WILL LEARN
  • Language and Culture
  • Cheese and Antipasti
  • Stocks and Sauces
  • Pastas—Dried, Fresh and Filled
  • Pizza and Breads
  • Fish (Round and Flat Fish, Shellfish and Seafood)
  • Meat, Poultry and Game
  • Regional Side Dishes
  • Classic Desserts and Pastries
  • Italian Wine Characteristics and Pairing
nyc

Introduction: Get introduced to the kitchen with knife skills and sanitation training. You’ll cover how to purchase, clean, prepare and store fruits and vegetables, as well as learn about oils, vinegars and vinaigrettes, the authentic dressings that can enhance any recipe.

Cheese & Antipasti: Italy produces over 450 types of formaggi across its 20 regions. See, smell and taste a range of cheeses, as well as the varieties of cured meats and vegetables. Learn how to balance attributes and flavors, like acidity and sweetness, in dishes that include insalata di funghi, carpaccio alla cipriani and bruschetta al pomodoro.

Stocks & Sauces:  Learn techniques to create stocks and sauces that are used in countless recipes and form the backbone of many dishes. You’ll prepare recipes such as zuppa di ceci, pasta fagioli, zuppa di farro and other classics.

Pasta – Fresh, Dried and Filled:  Beam with pride as you roll out your first sheet of fresh pasta. You’ll make ragù di carne and gnocchi alla romana the way they were meant to be, and be introduced to other Italian mainstays, including hearty risotto, polenta and rice dishes like vialone nano.

Pizza & Breads: From rustic and crusty to sweet and flaky, Italian pane is famed for its distinct flavors and textures. You’ll practice essential techniques that include mixing, shaping, baking and finishing on staple recipes like focaccia, calzone, crispy grissini and pizza.

Fish:  Learn the right techniques to prepare all kinds of pesci, from shellfish to round fish. You’ll learn how to check for freshness and practice scaling, trimming, gutting and filleting, and have the opportunity to refine your skills in poaching, sautéing and baking.

Meats:
 This unit runs the gamut of Italian carni: chicken, duck, quail, beef, veal, pork, lamb and rabbit. You’ll learn a number of cooking methods, sautéing, grilling, braising and roasting, and learn  how to purchase, fabricate and store regional Italian varieties of meat, as well as their local preparations.

Contorni:
 No Italian meal is complete without a salad and vegetable side dish, and you’ll learn the essential preparations used for all of them. You’ll practice classic methods, including brasare, arrostire and frittura, and see firsthand how these ingredients combine in their own unique ways.

Desserts: And finally, la dolce! You’ll cover techniques for preparing authentic and delicious sweets: custards, cream puffs, sponge cakes, biscotti, gelato, sorbet, mousse. Lessons include such popular desserts crostate, panna cotta, pasta sfoglia and tiramisu.

Under acclaimed Italian chefs at ALMA, the International School of Italian Cuisine led by Michelin-starred chef Gualtiero Marchesi, expand your cooking skills and supplement them with theory, history and more language. You’ll visit regional farms, factories and vineyards to witness firsthand the production of ingredients synonymous with Italy.
THINGS YOU WILL LEARN
  • History of Italian cuisine
  • Italian language
  • Guest chef demonstrations
  • Regional product tastings
  • Cooking practice and recipes
  • Wine education
  • Italian pastries
FIELD TRIPS

Past destinations have included:

  • Truffle museum
  • Cheese production plants
  • Parma ham production plant
  • Vineyards in Toscana and Piemonte
  • Olive oil mill in Toscana
  • Balsamic vinegar acetaia
study-in-italy

History of Italian Cuisine: Class meets twice a week and explores how culinary traditions have been shaped by the events and geography of each region. Understanding Italian ingredients and recipes in the context of where they originated is key to elevating your experience while in Italy.

Italian Language:  Language classes allow you to absorb the culture around you and are held three times a week right in your dorm. Your teacher will prepare you with useful vocabulary to help you communicate at your stage.

Guest Chef Demonstration: 16 Michelin-starred guest chefs from various regions in Italy will show you techniques used to prepare significant traditional local recipes.

Products and Raw Materials: Italian cuisine is strictly related to the availability and quality of raw materials, which you’ll get to experience through lectures and product tasting.

Cooking Practice and Recipes:  Through hands-on training and continuous demonstrations, you’ll be fully immersed in Italian cuisine with the ability to professionally prepare, cook and present Italian dishes based on regional recipes.

Wines: Wine is an integral part of Italian gastronomy, and wine’s relationship to Italian culture, products and habits is as important as its regional variations. You’ll explore the technological aspects, grape characteristics and the power of wine.

Pastry: Pastry holds an important place in Italian cuisine. You’ll learn to prepare a wide range of Italian pastries,  including tiramisu, zuccotto, zuppa inglese, cassata siciliana, cannoli siciliani, pastiera napoletana, panettone, pandoro and more.


Field Trips:
 Five days of training will be devoted to visiting some of Italy’s most significant production sites. You’ll witness prized agricultural traditions, some of which are thousands of years old.

By week 20, you’re ready to enter a professional kitchen. The stage (pronounced stahj) consists of a short-term apprenticeship in the restaurant of a highly rated Italian chef, located in one of Italy’s 20 regions. All your training will come into practice, plus, when you finish, you’ll have an internationally renowned restaurant on your resume.

Following your stage, you’ll return to ALMA to complete your final, a practical exam that will be evaluated by a panel of distinguished professionals.

Work-in-Italy

Note: The cost of housing in New York and airfare to Italy are not included. The New York portion of this course is approved, with vocational objectives, by the New York State Education Department. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. ALMA is accredited by the Emilia-Romagna Region of Italy. The total cost for this program is comprised of a fee of $21,500 to the International Culinary Center, LLC for the New York portion and $21,800 to Culinary Explorations for the Italy portion. This program is not currently open to enrollment by M-1 nonimmigrant students. Students are responsible for researching and complying with immigration laws. All students who are not citizens of the European Union will be required to obtain a visa in order to attend classes at ALMA. Students are responsible for providing all documents necessary for the visa application on a timely basis and are responsible for all costs associated therewith. Placement assistance shall be given to students wishing to complete a stage in a United States location other than New York City but placement is not guaranteed. Housing will not be provided for stages in the United States. No other refund or compensation will be provided.

CLASS SCHEDULES
Classes start twice a year
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
03/06/2017

09/27/2017 – $43,300

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 10 weeks in the U.S., 18 weeks in Italy (9 weeks at ALMA, 9 weeks apprenticeship)
  • Housing in Italy
  • 12:1 student-to-teacher ratio
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by Culinary students
  • Culinary Business workshops
  • Chef demonstrations with volunteer opportunities
  • Carnegie Hall commencement
  • Career Service counseling

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

COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
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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

Organice-Farms

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 week-long Farm-Powered Kitchen™ field trip.

*Field trips dependent on seasonality and subject to change.

The Farm Powered Kitchen™

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

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

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

The day you receive your Grand Diplôme is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

If you’re serious about Farm-To-Table cuisine, it’s hard to imagine a more challenging and inspiring opportunity. 100% of students surveyed say they made a good decision by attending ICC**

ALL-STAR CHEF INSTRUCTORS & DEANS
Courses Crafted by Legendary Chefs Jacques Pépin, André Soltner, and Alain Sailhac

At the heart of The ICC Professional Culinary Arts program are the industry icons who are our esteemed deans: chefs Jacques Pépin, André Soltner, and Alain Sailhac. Their experience and reputation are respected worldwide, and their exacting standards set a gold standard for excellence at the school.

Adding the next generation of thought-leadership to the program in our Farm To Table option is Chef Dan Barber, a graduate of ICC and one of TIME Magazine’s “100 Most Influential People.”

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

-Dan Barber

WHAT YOU'LL LEARN IN AS LITTLE AS 6 MONTHS

Professional Culinary Arts covers 250 essential skills to prepare students to work in a professional kitchen—in the efficiency of 6 months.
THE CURRICULUM:
Levels 1 & 2
  • Introduction to Culinary Techniques
  • Building Culinary Foundations
Levels 3 & 4
  • Techniques in Buffet, Charcuterie, Production and High Volume Cooking
  • Skills for Consistency and Refinement, Time Management and Organization
Externship
  • Students get on-the-job-training through a paid externship
THE ROLE OF THE CHEF AND SUSTAINABLE AGRICULTURE

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

6-20-2013-10-56-06-AM
SOIL HEALTH AND VEGETABLE PRODUCTION

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

Day-2
PASTURED LIVESTOCK PART 1

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

Stone Barns Sheep
Jen Munkvold- Photographer
PASTURED LIVESTOCK PART II

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

Day-4
MENUS AND SOURCING

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

Day-5-281x300

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

 

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

The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements. The International Culinary Center® discloses certain educational, labor, and financial statistics related to this program. View disclosure for daytime schedules.

CLASS SCHEDULES
Classes start year-round
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
05/23/2017

11/08/2017 – $42,900

11/10/2017

05/09/2018 – $42,900

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 600-hour Culinary Arts diploma program–400 hours on-site, 200 hours’ paid externship
  • 12:1 student-to-teacher ratio
  • Local field trips and one-week Farm-Powered Kitchen™ program at Stone Barns (optional)
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by students
  • Skills workshops in key areas such knife skills, butchering and food costing
  • Culinary Business workshops
  • Chef demonstrations with volunteer opportunities
  • Carnegie Hall commencement
  • Career Services counseling
COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

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



UPCOMING OPEN HOUSES
NEW YORK CAMPUS
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

ICC-culinary-arts-school-college-alternative

Professional Culinary Arts : New York

Love what you do

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

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

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THE ICC ADVANTAGE:

ICC’s award-winning Culinary Arts program instills the building blocks of fine cooking in an intensive 6-14 months. The 600-hour course is divided in 400-hours onsite, plus a 200-hour externship; see details in the Level Chart below.

FAST TRACK TECHNIQUE-BASED LEARNING
Experience ICC’s unique Total ImmersionSM approach
In our Professional Culinary Arts program, you’ll be immersed in the classic cooking techniques that form the building blocks of Western cuisine from Day One. Your educators are chef-instructors who are passionate, accomplished leaders eager to share their expertise, and you’ll enjoy the kind of hands-on experience, personal attention, and support that can really build your confidence and skills. And thanks to The ICC’s unique Total ImmersionSM approach, you’ll amass an incredible amount of knowledge and ability in a very short amount of time.
In 600 hours of training, The ICC’s Professional Culinary Arts program combines both hands-on instruction and theory into one comprehensive program. Each class begins with a short lesson from your chef-instructor, who will outline terminology, relevant food history, the reasons behind various cooking techniques, and the rationale behind following procedures in a specific order.Before you make anything for the first time, your chef-instructors will demonstrate—providing instruction and showcasing the correct techniques—before you set out to make it yourself. This process enables you to quickly pick up what you have been taught and sets the stage for you to successfully create what has been shown. Concerned you won’t be able to do it? You won’t be on your own—your chef-instructors will be close at hand to provide direction and help as you practice on your own.
Each level of the program has been organized to teach you the essentials of the culinary arts. The pace of the program accelerates as you progress through each level, and learning is cumulative and fast. Your coursework will include:
  • knife skills
  • stocks and sauces
  • vegetables
  • grains
  • butchery
  • poultry and game birds
  • fish and shellfish
  • meat and eggs
  • pastry and desserts
  • plating and menu design
  • completion of the National Restaurant Association’s ServSafe® Food Protection Manager Certification
UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you receive your Grand Diplôme is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

Join an elite group of the world’s culinary thought-leaders, including:
ALL-STAR CHEF INSTRUCTORS & DEANS
Courses Crafted by Legendary Chefs Jacques Pépin, André Soltner, and Alain Sailhac
At the heart of The ICC are the industry icons who are our esteemed deans: chefs Jacques Pépin, André Soltner, and Alain Sailhac. Their experience and reputation are respected worldwide, and their exacting standards set a gold standard for excellence at the school.
dean-jacques-pepin

JACQUES PÉPIN

Dean of Special Programs
141

ALAIN SAILHAC

Dean Emeritus
143

ANDRÉ SOLTNER

Dean of Classic Studies

WHAT YOU'LL LEARN IN AS LITTLE AS 6 MONTHS

INTRODUCTION TO CULINARY TECHNIQUES

Here the standards are set. You’ll begin learning the techniques that will serve as the foundation, not just for your time in class, but for your entire culinary career. You’ll become oriented with equipment and tools, and the brigade system of organization and teamwork, the core of every serious kitchen.

LEARN TO COOK:
  • Vegetables
  • Salads and vinaigrettes
  • Potatoes
  • Fish
  • Shellfish
  • Poultry
  • Beef
  • Pork
  • Lamb
ADDITIONAL TECHNIQUES:
  • Poaching
  • Grilling
  • Frying
  • Blanching
  • Glazing
  • Baking
  • Puréeing
LEARN THE BASICS:

Knife Skills:
Learn which knives are best for which jobs, and proper care for them. Through tailiage (cutting vegetables into even sizes and shapes), you’ll learn different techniques such as émincer (thin slice), batonnet (small sticks), brunoise (small dice) and paysanne (tile-shaped).

Food Safety:
You’ll gain an understanding of the general rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment, earning the valuable National Restaurant Association’s ServSafe® Food Protection Manager Certification.

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

Stocks and Sauces:
Learn how to combine humble ingredients, such as bones from chicken, beef, veal or fish, with aromatic vegetables and herbs to create brown, white, fish, marmite and vegetable stocks—and how to marry stocks with binding elements, such as starches and proteins, to create the five “mother” sauces: velouté, Espagnole, hollandaise, béchamel and tomato, as well many of their derivatives.

Food preservation:
Brining, pickling, confit and dehydration used to prevent food from spoiling in pre-refrigeration days; today, we rely on these methods for the complex flavors they infuse into dishes.

BUILDING CULINARY FOUNDATIONS

Expand upon the knowledge developed in Level 1 as you continue to practice cooking, butchering and knife skills. Your chef-instructors will encourage you to think critically about the composition of your plates—a skill that will be increasingly important as you move closer to cooking in a real-world setting.

LEARN TO COOK:
  • Veal
  • Game
  • Offal and Forcemeats
  • Eggs
  • Grains and Pasta
  • Doughs and Tarts
  • Mousses and Soufflés
  • Desserts
  • Crêpes
ADDITIONAL TECHNIQUES:
  • Braising
  • Stewing
  • Stuffing
  • Trussing
LESSON TOPICS INCLUDE:

Seasonality, Sustainability and Nutrition:
A modern chef needs to connect to the source of his/her ingredients, harnessing the optimal flavor of seasonal and sustainable products. Also covered: nutrition basics and the principles for healthy, balanced meals.

Cheese, Wine and Spirits:
Gain insight into the cheese-making process, as well how to classify a vast assortment of cheeses; sample, select and serve the correct portion size; and how wine and spirits complement the dining experience.

Food Costing and Menu Planning:
For all the creativity that goes into being a chef, it’s essential to understand the financial health of your operation. You’ll learn about recipe development and costing, menu development and pricing, as well as how to determine the costs that go into food prep and service to make wise business decisions.

Menu and Plating Design:
Explore how composition, garnishes, sauces and color add to a dish. You’ll also spend time looking at the bigger picture, learning how aesthetics and practical issues factor into menu composition.

BUFFET, CHARCUTERIE AND VOLUME COOKING

You’ve made it through the midway point and are ready to tackle new challenges in the kitchen! Level 3 is comprised of two volume-cooking sections, which will give you and your classmates the opportunity to continue to sharpen your techniques as you grow your skills in organization, time management and teamwork.

BUFFET INCLUDES:
  • Budget and Execute Themed Buffet for 50 Guests
  • Pork Shoulder Fabrication
  • Charcuterie: Sausages, Pate, Galantines, Balantines, Gravlax, Head Cheese
  • Companion Condiments
  • Platter Design and Presentation
  • Manage Station and Serve Guests
OTHER ACTIVITIES:
  • Action Stations Day
  • Professionalism Workshop
STAFF MEAL:

Preparing Daily “Family Meal” for Students and Staff using creative license, while practicing techniques learned to-date, including:

  • Seasonal and International Dishes
  • Meal Planning
  • Portion Sizing
  • Kitchen Math Skills
SKILLS FOR CONSISTENCY AND REFINEMENT

Level 4 introduces you to the French brigade, a system of kitchen organization prevalent throughout the restaurant industry. Students are required to deliver dishes both on time and consistently to chef-instructors. You’ll receive important feedback that can be applied to future situations.

YOU’LL ROTATE THROUGH:
  • Garde Manger (salads and cold preparations)
  • Poissoner (fish and seafood)
  • Saucier (sauces and meat)
  • Pâtissier (pastry and desserts)
ADDITIONAL TECHNIQUES:
  • Sous-vide
  • Low-temperature Cooking
  • Build on Butchery, Filleting and Boning
DISHES YOU’LL MAKE INCLUDE:
  • Sautéed Skate Wing with Brown Butter, Capers, Lemon and Croutons
  • Grilled Salmon with White Wine Herb Sauce
  • Beef Bourguignon with Fresh Egg Noodles
  • Pork Chop with Green Peppercorn Sauce
  • Cream Puffs with Chantilly Cream
  • Pots de Crème with Tuiles
  • Lemon Tart
TIME FOR THE REAL WORLD

Now comes the moment when you’ll put all the skills you’ve learned to the test in the food industry: your externship. The program provides vocational experience in established restaurants, hotels, catering companies, media properties and more, as ICC’s Career Services partners with you to find an ideal match of your talent and ambition. Students receive course credit and a grade for this mandatory segment based on your journal documenting the experience, plus feedback from the chefs or department heads at your externship who share a final assessment of your work. Upon completion of the 200-hour externship, students return to ICC for a comprehensive written exam, meeting with Student Services and graduation.

EXTERNSHIP SITES SAMPLING INCLUDE:

Restaurants:

  • Jean-Georges
  • Del Posto
  • Gramercy Tavern
  • Momofuku Ko
  • Blue Hill/Blue Hill Stone Barns
  • Daniel
  • Morimoto

Front-of-house/Management:

  • The Meatball Shop
  • Indiana Market and Catering

Catering:

  • Olivier Chang
  • Great Performance
  • Scoozi Events

Media:

  • The Food Network
  • Saveur
  • Good Housekeeping

Corporate/Hotels/Private Clubs:

  • Dream Hotel-Downtown
  • The Standard Hotel-East
  • The Compass Group
  • The Cornell Club
& Many More Top NYC Locations!

HEAR WHAT OUR STUDENTS SAY

At ICC, we’ve helped thousands of students start their culinary, pastry and wine careers.  Hear from a few of our graduates about why they chose ICC and what they thought of the experience.

You’re Taught By Living Legends
Lauren McCall is a Food Journalist, business owner and all-star chef.  Hear how she got her start at ICC.

You Become Part Of A Family
Listen to graduate Anthony Ramos share his experience as a student and graduate of ICC.

The Best Teachers, The Best Kitchens & The Best Way
Hooni Kim, first Korean chef to ever win a Michelin star, explains why he chose ICC..

The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements. The International Culinary Center® discloses certain educational, labor, and financial statistics related to this program. View disclosure for daytime and evening schedules.

CLASS SCHEDULES
Classes start year-round
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
01/02/2017

06/19/2017* – $39,900 *Special: 20% off Student Housing

01/30/2017

07/18/2017 – $39,900

Evening- M,W,F – 9 Months
5:45 pm to 10:45 pm
Upcoming Classes:
12/09/2016

09/27/2017 – $29,900

02/03/2017

11/13/2017 – $34,900

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

12/05/2017 – $32,500

11/28/2017

08/28/2018 – $32,500

Evening- T,Th – 14 Months
5:45 pm to 10:45 pm
Upcoming Classes:
04/25/2017

06/26/2018 – $32,500

07/06/2017

09/04/2018 – $32,500

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 600 hours diploma program
  • 12:1 student-to-teacher ratio
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by Culinary students
  • Student skills workshops in key areas such knife work and baking chemistry
  • Culinary Business workshops
  • Chef demonstrations with volunteer opportunities
  • Carnegie Hall commencement
  • Career Services counseling
COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
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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