tapas-essentials

Tapas Essentials

The “small plates” trend currently in vogue in so many New York City hot spots has its deep roots in the lively taverns of Spain, where tapas are enjoyed with wine and friends. Bring this social and savory style of eating to your own table. After this course, you’ll have the know-how to assemble impromptu cocktail “bites” or combine several dishes into a delectable, eclectic meal. Either way, these small plates are a great way to bring big flavors, friends and family together.

WHAT YOU’LL LEARN

You’ll prepare soup, vegetable, meat and seafood recipes for such tapas favorites as tortilla española (potato omelet) and almendras fritas (savory sautéed almonds). You’ll polish your culinary skills and acquire a few cooking methods traditional to the Spanish kitchen, using the cazuela (earthenware casserole) and plancha (griddle) to conjure authentic dishes.

TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies

Purchase a gift certificate

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CLASS SCHEDULES

03/30/2017

03/31/2017 – $695
Thurs & Fri 5:45 pm – 10:45 pm

10/12/2017

10/13/2017 – $695
Thurs & Fri 5:45 pm – 10:45 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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Pastry Techniques

If the mere mention of elegant French pastries or exquisite cakes makes your heart race, ICC’s Pastry Techniques course may just be what you’re looking for. Through this in-depth course, bakers get a taste of a professional pastry kitchen, taking their skills to new heights and learning how to create a wide range of desserts.

WHAT YOU’LL LEARN

Taught by ICC’s inspiring pastry chef-instructors, these small, high-energy classes are hands-on, exciting and a great training ground for the at-home baker who wants to learn techniques employed by professional pastry chefs in the industry.

Come to class each day, slip on your baker’s whites and get ready to discover how to handle a pastry bag with precision, temper and mold chocolate, decorate cakes and much more—skills that will become second nature as you progress through 100 hours of fast-paced training. Best of all, you’ll do it at your own well-equipped workstation, in the same modern facilities used by the school’s career students.

Serious amateurs will learn to:

  • Bake cakes and tarts
  • Work with chocolate
  • Construct mousses and hot & cold desserts
  • Make petits fours
  • Create sugar syrups, meringues and buttercreams
  • Develop skills in cake decoration
  • Make puff pastry and pâte a choux
  • Use baking tools and equipment properly
  • Become familiar with the ingredients of the pastry kitchen
TUITION INCLUDES

Application fee
Uniform
Tool kit
Books and supplies
“Family meal” prepared by culinary program students (weekdays)

Purchase a gift certificate

pastry-techniques
CLASS SCHEDULES

01/26/2017

02/23/2017 – $6,800
Mon-Fri 9:00 am – 2:30 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 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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Culinary Technology Intensive

Learn to use the innovative techniques your favorite chefs are using and bring your skills to the cutting edge of technology! In this 5-day hands-on class, taught by the same expert instructors who train our professional students, you’ll gain knowledge of specific equipment, ingredients, techniques and theory related to culinary technology. By the end of the course, you’ll become comfortable incorporating alternative ingredients, executing cooking methods, plating dishes and more!

WHAT YOU’LL LEARN

Techniques/Concepts:

  • Hydrocolloids
  • Sous vide cooking (times, temperatures and textures)
  • HACCP
  • Low temperature cooking
  • Vacuum sealing
  • Using a smoking gun
  • Spherification
  • Flash infusing
  • Making powders
  • Liquid nitrogen
  • Dehydrating
  • Pressure cooking
  • Degustation
  • Recipes
  • Cocktail creation

Equipment used:

  • Pressure cookers
  • Immersion circulators
  • Siphons
  • iSi Canisters
  • Sous vide machines
  • Dehydrators
  • Vacuum chambers
  • Smoking guns
TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students
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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Cake Decorating: Figurines

Recreating life in food requires great carving and sculpting skills. Learn the art of modeling figurines to make your next food fantasy come to life.

The art is in the details, and every cake decorator needs a supply of decorative techniques to bring their creation to life. Learn how to bring 3-dimensional elements of real life to your design. With instruction from world-class cake specialists, this 3-day class will give you the confidence to mold, sculpt, and color an assortment of figures and objects that will amaze!

WHAT YOU’LL LEARN
  • To make modeling chocolate and sugar gum paste
  • Create fruit shapes, humans, animals and inanimate objects through rolled fondant, sugar gum paste, modeling chocolate and marzipan.
  • To make and apply rice cereal treats
  • Coloring with airbrushing and luster dusts
  • Create a “fantasy” scene with figurines using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students

Purchase a gift certificate

figurines resized
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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Cake Decorating: Advanced Piping

Practice makes perfect! Advance your piping techniques in our 3-day course.

Creating a cake masterpiece is no easy feat! Every cake artist knows that piping is the definitive decorating expression. In this 3-day, hands-on cake decorating course, you’ll gain valuable hands-on training to advance your piping technique from some of New York City’s best cake designers.

WHAT YOU’LL LEARN
  • To make royal icing and American buttercream
  • To construct and use paper cornets
  • Piping exercises including basketweave, brush embroidery, filigree, flooding, and lace
  • To create buttercream flowers and leaves
  • Decorate a 6″ dummy cake using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students

Purchase a gift certificate.

advanced-piping-4
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.

Sugar Flowers B

Sugar Paste Flowers: Session B

Continue to expand your catalog in the next level of Sugar Paste Flowers.

Practice makes perfect, and mastering the intricate art of Sugar Paste Flowers requires a lot of patience and application. Up-your-flower-game in this 3-day, hands-on class, and add more techniques to your repertory by crafting delicate life-like exotic flowers with instruction from expert cake specialists.

Plus, learn to construct a pressed sugar vase to hold your arranged, hand-crafted sugar paste flowers.

WHAT YOU’LL LEARN
  • To make sugar gum paste, royal icing and pressed sugar
  • Create life-like flowers, from centers to petals and leaves including: Water Lily, Tuberose, Succulents and Orchids
  • Techniques to color and dust flowers
  • To make a pressed sugar vessel and the art of arranging flowers
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • “Family meal” prepared by culinary program students

Purchase a gift certificate.

Sugar Flowers B
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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Cake Decorating with Chocolate

Chocolate isn’t just for bonbons and candies! Using this delicious (but delicate) medium for cake decorating is a secret weapon for any advanced cake decorator. Taught by some of New York City’s best cake designers, this 4-day, hands-on cake class will teach you the science and art of tempering chocolate and enhance your skills using ganache, modeling chocolate and a variety of decorations to adorn your next masterpiece.

WHAT YOU’LL LEARN
  • Principals of chocolate tempering and ganache
  • Basic chocolate decorations including cut-outs, cigarettes, curls, and bows
  • To make and use modeling chocolate
  • To use cocoa butter colors, as well as milk and white chocolates
  • To construct and use paper cornets
  • Bake and decorate a 9” chocolate ganache layered cake with chocolate decorations using a provided design
TUITION INCLUDES
  • Application fee
  • Uniform
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students

Purchase a gift certificate

Ch9_ChocolateCake-inner
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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Cake Decorating: Carved Cakes

Carving a cake to your client’s desire is no “piece of cake”! Constructing a carved cake masterpiece requires being an adept baker, knowing the finer points of cake and frosting. In this 3-day, hands-on cake course taught by world-class cake specialists, you’ll gain the skills and knowledge to stack, carve, and decorate your next creation!

WHAT YOU’LL LEARN
  • Basic cake and frosting principals
  • Cake construction including baking, layering, and stacking with dowels
  • To construct and use paper cornets
  • To make and apply rice cereal treats
  • Cake carving
  • Rolled Fondant applications
  • To create and decorate a carved cake using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students
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CLASS SCHEDULES

03/06/2017

03/08/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

06/12/2017

06/14/2017 – $495
Mon Tues & Wed 9:00 am – 2:00 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.