Ch9_ChocolateCake-inner

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
Ch9_ChocolateCake-inner
CLASS SCHEDULES

11/08/2016

11/17/2016 – $695
Tue & Thur 5:30 pm – 10:30 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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

UPCOMING CLASSES

Aug 2016

ESSENTIALS OF PASTRY ARTS


08/02/2016 -

08/11/2016 – $1,550
Tue, Thur, Sat* 5:30 pm – 10:30 pm
*Saturday classes from 9:30 am-2:30 pm

FOOD STYLING FOR MEDIA


08/05/2016 -

08/06/2016 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

FUNDAMENTALS OF WINE


08/05/2016 -

08/07/2016 – $1,010
Fri-Sun 9:00 am – 5:00 pm

ESSENTIALS OF SPANISH COOKING


08/08/2016 -

08/12/2016 – $1,495
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF ITALIAN COOKING


08/22/2016 -

08/26/2016 – $1,625
Mon-Fri 9:30 am – 2:30 pm

ADVANCED CHEF TRAINING INTENSIVE


08/31/2016 - 09/02/2016 -

09/02/2016 – $595
Wed-Fri 9:30 am – 3:00 pm

Sep 2016

CULINARY TECHNIQUES


09/06/2016 -

10/03/2016 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF SPANISH COOKING


09/08/2016 -

09/22/2016 – $1,495
Tue & Thur 5:45 pm – 10:45 pm

CHOCOLATE, CANDY & CONFECTIONS


09/12/2016 -

09/29/2016 – $1,030
Mon & Wed 5:30 pm – 10:30 pm

INTRODUCTION TO CAKE DECORATING


09/13/2016 -

09/22/2016 – $1,030
Tue, Thur, Sat* 5:30 pm – 10:30 pm
*Saturday classes from 9:30 am-2:30 pm

ALL AMATEUR CLASSES
doll-cakes-4-inner

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
doll-cakes-4-inner
CLASS SCHEDULES

10/29/2016

11/12/2016 – $495
Sat 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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

UPCOMING CLASSES

Aug 2016

ESSENTIALS OF PASTRY ARTS


08/02/2016 -

08/11/2016 – $1,550
Tue, Thur, Sat* 5:30 pm – 10:30 pm
*Saturday classes from 9:30 am-2:30 pm

FOOD STYLING FOR MEDIA


08/05/2016 -

08/06/2016 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

FUNDAMENTALS OF WINE


08/05/2016 -

08/07/2016 – $1,010
Fri-Sun 9:00 am – 5:00 pm

ESSENTIALS OF SPANISH COOKING


08/08/2016 -

08/12/2016 – $1,495
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF ITALIAN COOKING


08/22/2016 -

08/26/2016 – $1,625
Mon-Fri 9:30 am – 2:30 pm

ADVANCED CHEF TRAINING INTENSIVE


08/31/2016 - 09/02/2016 -

09/02/2016 – $595
Wed-Fri 9:30 am – 3:00 pm

Sep 2016

CULINARY TECHNIQUES


09/06/2016 -

10/03/2016 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF SPANISH COOKING


09/08/2016 -

09/22/2016 – $1,495
Tue & Thur 5:45 pm – 10:45 pm

CHOCOLATE, CANDY & CONFECTIONS


09/12/2016 -

09/29/2016 – $1,030
Mon & Wed 5:30 pm – 10:30 pm

INTRODUCTION TO CAKE DECORATING


09/13/2016 -

09/22/2016 – $1,030
Tue, Thur, Sat* 5:30 pm – 10:30 pm
*Saturday classes from 9:30 am-2:30 pm

ALL AMATEUR CLASSES
UpYourGameChef-Logo

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.
UpYourGameChef-Logo
CLASS SCHEDULES

08/31/2016 - 09/02/2016

09/02/2016 – $595
Wed-Fri 9:30 am – 3:00 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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

UPCOMING CLASSES

Aug 2016

ESSENTIALS OF PASTRY ARTS


08/02/2016 -

08/11/2016 – $1,550
Tue, Thur, Sat* 5:30 pm – 10:30 pm
*Saturday classes from 9:30 am-2:30 pm

FOOD STYLING FOR MEDIA


08/05/2016 -

08/06/2016 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

FUNDAMENTALS OF WINE


08/05/2016 -

08/07/2016 – $1,010
Fri-Sun 9:00 am – 5:00 pm

ESSENTIALS OF SPANISH COOKING


08/08/2016 -

08/12/2016 – $1,495
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF ITALIAN COOKING


08/22/2016 -

08/26/2016 – $1,625
Mon-Fri 9:30 am – 2:30 pm

ADVANCED CHEF TRAINING INTENSIVE


08/31/2016 - 09/02/2016 -

09/02/2016 – $595
Wed-Fri 9:30 am – 3:00 pm

Sep 2016

CULINARY TECHNIQUES


09/06/2016 -

10/03/2016 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF SPANISH COOKING


09/08/2016 -

09/22/2016 – $1,495
Tue & Thur 5:45 pm – 10:45 pm

CHOCOLATE, CANDY & CONFECTIONS


09/12/2016 -

09/29/2016 – $1,030
Mon & Wed 5:30 pm – 10:30 pm

INTRODUCTION TO CAKE DECORATING


09/13/2016 -

09/22/2016 – $1,030
Tue, Thur, Sat* 5:30 pm – 10:30 pm
*Saturday classes from 9:30 am-2:30 pm

ALL AMATEUR CLASSES
Culinary techniques course at International Culinary Center in New York City

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

UPCOMING CLASSES

Aug 2016

ESSENTIALS OF PASTRY ARTS


08/02/2016 -

08/11/2016 – $1,550
Tue, Thur, Sat* 5:30 pm – 10:30 pm
*Saturday classes from 9:30 am-2:30 pm

FOOD STYLING FOR MEDIA


08/05/2016 -

08/06/2016 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

FUNDAMENTALS OF WINE


08/05/2016 -

08/07/2016 – $1,010
Fri-Sun 9:00 am – 5:00 pm

ESSENTIALS OF SPANISH COOKING


08/08/2016 -

08/12/2016 – $1,495
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF ITALIAN COOKING


08/22/2016 -

08/26/2016 – $1,625
Mon-Fri 9:30 am – 2:30 pm

ADVANCED CHEF TRAINING INTENSIVE


08/31/2016 - 09/02/2016 -

09/02/2016 – $595
Wed-Fri 9:30 am – 3:00 pm

Sep 2016

CULINARY TECHNIQUES


09/06/2016 -

10/03/2016 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF SPANISH COOKING


09/08/2016 -

09/22/2016 – $1,495
Tue & Thur 5:45 pm – 10:45 pm

CHOCOLATE, CANDY & CONFECTIONS


09/12/2016 -

09/29/2016 – $1,030
Mon & Wed 5:30 pm – 10:30 pm

INTRODUCTION TO CAKE DECORATING


09/13/2016 -

09/22/2016 – $1,030
Tue, Thur, Sat* 5:30 pm – 10:30 pm
*Saturday classes from 9:30 am-2:30 pm

ALL AMATEUR CLASSES
knife

Sharpen your knives—and your skills—while learning to execute essential knife cuts for precision in the kitchen. This one-day workshop, designed to give you greater consistency and confidence, will combine the techniques learned to complete a dish you can add to your repertoire at home.

WHAT YOU’LL LEARN
  • Knife sharpening
  • Honing your knife on a steel
  • To correctly hold your knife
  • Knife cuts (taught using assorted vegetables) include:
    • Julienne
    • Baton cut
    • Large dice
    • Medium dice
    • Small dice
    • Brunoise
    • Chiffonade
  • To properly cut an onion and shallot
  • To properly and safely use a mandoline (taught using potato for waffle cut)
  • Utilizing the above techniques to complete a dish in class
TUITION INCLUDES
knife
CLASS SCHEDULES

08/15/2016

08/15/2016 – $150
Mon 9:00 am – 2:00 pm

09/23/2016

09/23/2016 – $150
Fri 6:00 pm – 11:00 pm

10/10/2016

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

11/18/2016

11/18/2016 – $150
Fri 6:00 pm – 11:00 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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

UPCOMING CLASSES

Aug 2016

CULINARY TECHNIQUES


08/01/2016 -

09/16/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

KNIFE SKILLS


08/15/2016 -

08/15/2016 – $150
Mon 9:00 am – 2:00 pm

Sep 2016

KNIFE SKILLS


09/23/2016 -

09/23/2016 – $150
Fri 6:00 pm – 11:00 pm

FOOD & WINE PAIRING


09/26/2016 -

10/07/2016 – $1,200
Mon, Wed, Fri 6:00 pm – 10:00 pm

FUNDAMENTALS OF WINE


09/30/2016 -

10/02/2016 – $985
Fri, Sat, Sun 9:00 am – 6:00 pm

Oct 2016

KNIFE SKILLS


10/10/2016 -

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

CULINARY TECHNIQUES


10/17/2016 -

12/02/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

Nov 2016

KNIFE SKILLS


11/18/2016 -

11/18/2016 – $150
Fri 6:00 pm – 11:00 pm

ALL AMATEUR CLASSES
knife

Sharpen your knives—and your skills—while learning to execute essential knife cuts for precision in the kitchen. This one-day workshop, designed to give you greater consistency and confidence, will combine the techniques learned to complete a dish you can add to your repertoire at home.

WHAT YOU’LL LEARN
  • Knife sharpening
  • Honing your knife on a steel
  • To correctly hold your knife
  • Knife cuts (taught using assorted vegetables) include:
    • Julienne
    • Baton cut
    • Large dice
    • Medium dice
    • Small dice
    • Brunoise
    • Chiffonade
  • To properly cut an onion and shallot
  • To properly and safely use a mandoline (taught using potato for waffle cut)
  • Utilizing the above techniques to complete a dish in class

Purchase a gift certificate

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.

knife
CLASS SCHEDULES

09/24/2016

09/24/2016 – $95
Sat 9:30 am – 12:30 pm

10/07/2016

10/07/2016 – $95
Fri 6:00 pm – 9:00 pm

UPCOMING CLASSES

Jul 2016

PARISIAN BAGUETTES


07/30/2016 -

07/30/2016 – SOLD OUT
Sat 10:00 am – 2:00 pm

CHOCOLATE TREATS & TRUFFLES


07/30/2016 -

07/30/2016 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


07/30/2016 -

07/30/2016 – $195
Sat 10:00 am – 2:00 pm

Aug 2016

FRENCH CLASSICS: SOUPE DE POISSONS


08/13/2016 -

08/13/2016 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


08/13/2016 -

08/13/2016 – $195
Sat 3:30 pm – 7:30 pm

NYC FAVORITES: BAGELS


08/13/2016 -

08/13/2016 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


08/27/2016 -

08/27/2016 – $195
Sat 10:00 am – 2:00 pm

Sep 2016

DOUGHNUTS, FRITTERS & MORE


09/10/2016 -

09/10/2016 – $195
Sat 3:30 pm – 7:30 pm

WINE UNCORKED


09/10/2016 -

09/10/2016 – $195
Sat 12:00 pm – 3:00 pm

BASICS OF SUSHI


09/16/2016 -

09/16/2016 – $195
Fri 6:00 pm – 10:00 pm

MORE 1-DAY CLASSES
Other One Day Classes
pastry_inner-250x160 (1)

If your teenage dream is to work in a professional pastry kitchen, or you just love the idea of developing your sweet skills, your time has arrived. This intense, inspiring class for teen students (13-18 years old) requires zero experience and teaches baking and pastry arts techniques needed to conquer the kitchen.

The Pastry Camp for Teens in California is taught by the same instructors who train our adult career students. Each day is a hands-on experience, beginning with your first lesson where you start baking right away.

WHAT YOU’LL LEARN

Spend five weekday sessions exploring various pastry arts techniques. After the week-long course is completed, ICC teen graduates are equipped with the ability to create tarts with delicious crusts and fillings, batch freeze custards for ice cream, decorate with piping and more.

Techniques/Concepts:
  • creaming and cutting butter
  • using leavening agents
  • creating fillings
  • meringues
  • buttercreams
  • decorative techniques using fondant, marzipan and chocolate
  • piping
  • freezing custards
  • plating individual desserts

Day 1: Breakfast day
Day 2: Tart day
Day 3: Cupcake day
Day 4: Pâte à choux day
Day 5: “Ice Cream Social”

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

Note: Students must be at least 13 years of age and have parental approval.

Purchase a gift certificate

pastry-arts-teen
CLASS SCHEDULES
None Scheduled.
Check Back Soon

Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This course is non-professional, designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES
None Scheduled.
Check Back Soon
TEEN CAMPS
CookingCamp

If your teenage dream is to work in a professional kitchen, or you just love the idea of developing your cooking skills, attend our cooking camp for teens. This intense, inspiring class for students between 13-18 years old gives budding chefs the essential building blocks to conquer the kitchen.

This course requires zero experience. Even if you’ve never boiled an egg, this technique-based cooking camp for teens will teach you the skills to create impressive meals at home and provide the basis for a lifetime of learning and experimentation in the kitchen. You’ll find each session to be a true hands-on experience, beginning with your first day of class when you learn to chop vegetables like a pro.

WHAT YOU’LL LEARN

Spend five weekday sessions learning the art of cooking from an experienced chef—one of the same instructors who train adults in our professional kitchens at our Campbell, CA, school. Each student receives personal attention and guidance, thanks to our smaller class size. After the week-long course is completed, ICC teen graduates leave with a new sense of culinary confidence, and the ability to make such dishes as gnocchi (by hand), paper-thin crêpes, poached lobster and more.

Techniques/Concepts:

  • knife safety
  • cutting methods
  • poaching
  • regulating time and temperature
  • frying and sautéing
  • braising
  • steaming
  • baking
  • fileting

Day 1- Soups and Salads
Day 2- Pizza and Pasta
Day 3- Breakfast
Day 4- Beef and Chicken
Day 5- Fish and Risotto

TUITION INCLUDES
  • Uniform
  • Tool Kit
  • Course MaterialNote: Students must be at least 13 years of age and have parental approval.

    Purchase a gift certificate

250x160-Teen-Camp
CLASS SCHEDULES
None Scheduled.
Check Back Soon

Check back frequently to see new start dates or contact us at 866.318.2433. 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
None Scheduled.
Check Back Soon
TEEN CAMPS
FoodWinePairing

Can a well-chosen wine really elevate the flavor of foods? What do “oaky,” “earthy” and “buttery” really mean, and what do these wines match best with? When confronted with a menu full of unfamiliar bottles, how do you choose the best pairing for a dish? These are just a few of the questions addressed in this intensive tasting class, which closely examines the complex and fascinating relationship between wine and food.

WHAT YOU’LL LEARN

After covering the basics of wine grapes, styles and descriptors, you’ll delve deep into flavor dynamics. By learning to identify a wine’s predominant notes—whether tannic, acidic or sweet—and experimenting with how they complement a range of food flavors (smoky, earthy and spicy, to name a few), you’ll move toward mastering fundamental pairing principles that will serve you well long after class is over.

Refine your palate, glass-by-glass, over these six sessions, and develop a well-rounded appreciation for the intricacies of food and wine pairings. Champagne and popcorn, anyone?

TUITION INCLUDES
  • Food pairing
  • Application fee
  • Books and supplies

Purchase a gift certificate

food-and-wine-pairing
CLASS SCHEDULES

09/26/2016

10/07/2016 – $1,200
Mon, Wed, Fri 6:00 pm – 10:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. 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

Aug 2016

CULINARY TECHNIQUES


08/01/2016 -

09/16/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

KNIFE SKILLS


08/15/2016 -

08/15/2016 – $150
Mon 9:00 am – 2:00 pm

Sep 2016

KNIFE SKILLS


09/23/2016 -

09/23/2016 – $150
Fri 6:00 pm – 11:00 pm

FOOD & WINE PAIRING


09/26/2016 -

10/07/2016 – $1,200
Mon, Wed, Fri 6:00 pm – 10:00 pm

FUNDAMENTALS OF WINE


09/30/2016 -

10/02/2016 – $985
Fri, Sat, Sun 9:00 am – 6:00 pm

Oct 2016

KNIFE SKILLS


10/10/2016 -

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

CULINARY TECHNIQUES


10/17/2016 -

12/02/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

Nov 2016

KNIFE SKILLS


11/18/2016 -

11/18/2016 – $150
Fri 6:00 pm – 11:00 pm

ALL AMATEUR CLASSES
Wine-Foundations-Course-Outer-Image

Lay the groundwork for a lifetime love affair with wine by expanding your wine knowledge and exercising your palette in this introductory course.

WHAT YOU’LL LEARN

You already have an affinity for drinking wine, so take your enjoyment a step further with theory and guided tastings. Over seven classes learn the fundamentals of viti- and viniculture, the deductive tasting method used by the Court of Master Sommeliers, and taste your way through the major Old World and New World wine regions. Complete the course with an enriched mind and palette, and the ability to enhance your meals and leisure time.

Each class includes theory and guided tastings of the topics and/or regions covered.

No food included.

Purchase a gift certificate.

Wine-Foundations-Course-Outer-Image
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 866.318.2433. 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

Aug 2016

CULINARY TECHNIQUES


08/01/2016 -

09/16/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

KNIFE SKILLS


08/15/2016 -

08/15/2016 – $150
Mon 9:00 am – 2:00 pm

Sep 2016

KNIFE SKILLS


09/23/2016 -

09/23/2016 – $150
Fri 6:00 pm – 11:00 pm

FOOD & WINE PAIRING


09/26/2016 -

10/07/2016 – $1,200
Mon, Wed, Fri 6:00 pm – 10:00 pm

FUNDAMENTALS OF WINE


09/30/2016 -

10/02/2016 – $985
Fri, Sat, Sun 9:00 am – 6:00 pm

Oct 2016

KNIFE SKILLS


10/10/2016 -

10/10/2016 – $150
Mon 9:00 am – 2:00 pm

CULINARY TECHNIQUES


10/17/2016 -

12/02/2016 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

Nov 2016

KNIFE SKILLS


11/18/2016 -

11/18/2016 – $150
Fri 6:00 pm – 11:00 pm

ALL AMATEUR CLASSES