Art of International Bread Baking: New York

ICC has the only accredited professional bread baking program of its kind in the US. In eight weeks, you'll bake an array of breads with global origins in our pristine New York City kitchens. Develop a fundamental understanding of the chemistry, ingredients and techniques you need to achieve consistently excellent results.



The 14 steps of bread making, baguettes, brioche, pain de bordelais and other French classics provide the starting point for the course.


Acquire new skills to bake the breads that hail from Italy, such as the use of biga pre-ferments and the doppio impasta mixing method.


Study wheat and rye flour in more depth to understand how protein and ash content in different types can impact product and define a recipe.


Use alternative grains and seeds; be introduced to making gluten-free breads; and work with laminated doughs.

Build an Impressive Bread Repertoire

A freshly baked loaf of bread is more than a simple pleasure; it can be the opening act to an inspired meal and stands as a centuries-old cultural symbol. Completing the Art of International Bread Baking at ICC’s Soho, NY, campus, will instill the knowledge and tools to craft traditional loaves from around the globe, following artisanal bread-baking techniques passed down through the ages.

Working under your dedicated chef-instructors, in a specially outfitted kitchen, you’ll turn out crusty ciabatta and crunchy grissini from Italy, croissants and baguettes from France, Swedish limpa and more. You’ll see how the elements come together to create a unique crust and crumb—and how to control these elements to achieve specific results, plus how to shape dough with precision.

High-Volume, Real-World Preparation

The professional bread baking program is structured to simulate the demands of a professional kitchen or bakery. Your class will be divided into small groups, each responsible for completing a set number of breads each day. You’ll work as a team to accomplish the day’s assignments, developing time management, planning and communication skills that will serve you well in your career. Each class ends with an evaluation, establishing a framework for assessing quality.

The curriculum goes beyond the basics to encompass culinary trends; you’ll use alternative flours to create gluten-free breads and make hearty, healthy breads using seeds and whole grains.

See information about college creditfinancial aid and scholarships.

Tuition Includes

  • 240 hours of in-class instruction
  • 12:1 student-to-teacher ratio
  • Application fee, uniform, tool kit, books and supplies
  • Culinary Business workshops
  • "Family meal” prepared by Culinary students
  • Carnegie Hall commencement
  • Career Services counseling


course information
11-30-15 - 01-29-16 8:30am-3:00pm 8 weeks M-F $11,500
02-16-16 - 04-12-16 8:30am-3:00pm 8 weeks M-F $11,500

For more class dates throughout the year, please contact David Lopez at .

  • Unit 1

  • Unit 2

  • Unit 3

  • Unit 4

Baguettes, brioche, pain de bordelais and other French classics provide the starting point for the course. (These breads are made by hand and carefully mixed and handled, making them the perfect first step to bread fundamentals.) Your chef-instructors will guide you through the 14 steps of bread making, from ingredient selection through storage, teaching you principles you will rely on throughout the program and beyond. You’ll become familiar with the terminology, tools, equipment and organization of the bread kitchen. By studying the main ingredients of bread (flour, water, yeast and salt), you’ll cultivate an appreciation for how each affects the final outcome of your product. You’ll gain familiarity with the pre-ferment method by making several types of pre-ferment doughs. You’ll also be introduced to “baker’s math.”

Among the items from this unit:

  • Pain de mie
  • Petit pain de restaurant
  • Fougasse aux olives
  • Pain au levain, raisins et noix
  • Brioche
  • Nordelais
  • Pain aux cereals

Learning many of the traditional breads of Italy is the logical next step to expanding your technique and general know-how of bread making. In this unit, you’ll acquire new skills to bake the breads that hail from this region, such as the use of biga pre-ferments and the doppio impasta mixing method. In addition to covering regional holiday breads, you’ll learn to bake breads using two distinctly Italian ingredients, semolina flour and olive oil. The chef-instructors will expand on baker’s percentages, the calculations you’ll use to quickly determine ingredient ratios and weights. As you and your team members become more efficient, your team will be challenged to increase the number of loaves you produce each day.

Among the items from this unit:

  • Grissini
  • Focaccia and pizza
  • Pane Siciliano
  • Ciabatta
  • Puccia
  • Panettone
  • Pane Toscano
  • Carta di musica
  • Pane Pugliese

Depth of flavor, texture and complex, well-developed crusts are hallmarks of German and Middle European breads. You’ll study wheat flour in more depth to understand how protein and ash content in different types can impact product and define a recipe. You’ll learn how to work with rye, which behaves differently from wheat flour. You’ll also explore more about incorporating whole grains and seeds into your bread. Additional mixing techniques, such as soaker production and using rye starters, will be practiced. By this point in the program, your team will be working even more effectively, and your team’s daily production requirements will again be increased.

Among the items from this unit:

  • Kaiser roll
  • Vollkornbrot
  • Pretzels
  • Caraway rye
  • Walnut rye
  • Bagels
  • Stolen

Having grounded yourself in the basics, you’ll be ready to take on an assortment of unique breads. You’ll practice and expand your knowledge of flat breads; learn to work with alternative grains and seeds, such as buckwheat, oatmeal, millet and poppy seed; be introduced to making gluten-free breads; and work with laminated doughs, making croissants, pain au chocolat and Danishes. To add to your understanding of flour, your chef-instructors will conduct a milling demonstration using the school’s Austrian stone mill. You’ll discuss bread-related basics important to opening your own business (the equipment you need to set up shop, staffing and production, costing, menu development). Finally, you’ll complete a final project, working with your team over three days to complete six to seven assigned breads that you’ve learned over the course of the program.

Among the items from this unit:

  • Five-grain bread
  • Miche
  • Gluten-free bread
  • Millet bread
  • Rye and whole wheat bread with seeds
  • Buckwheat apple walnut bread

business workshops

Knowing how to cook is one thing; understanding how to develop a business plan is another skill set. That’s why we’ve introduced a portfolio of Culinary Business workshops, from business plan 101 to culinary careers outside the kitchen. Take one or all these optional offerings during your time at school and post-graduation, to boost your business IQ. Click on current workshops below for more information. Workshops are available in-person in the International Culinary Theater, scheduled in a rotation of topics, and are available online through the student/alumni portal*.

*Each workshop topic is held approximately once annually and becomes available online after the first offering. Students interested in a topic not held during their program dates can view the workshop online at any time, including after graduation.

Discover a broader scope of opportunities in the culinary world, from restaurants to specialty food stores to food trucks. Understand the measure of a successful food business including developing a concept, feasibility, organization, resources and tools.

This class provides the background, guidance and templates needed to start writing your own business plan—an essential document to secure funding and open a business. All phases and components of the business plan are covered, from executive summary and financials to market analysis and marketing.

Learn how to understand and use financial statements, including profit and loss statements, to build and scale your business. The class encompasses the basics of P&L statements, balance sheets, factors of revenue, types of expenses and financial definitions to help give you a firm grasp of the numbers.

An ICC graduate gives the keys to starting your own private chef enterprise. The class highlights business basics like billing, rates and expenses, as well as food sourcing, menu development and private event planning. Learn how to conduct business in a private home, impressing your clients while maintaining a sense of professionalism.

Learn about the importance of a beverage program and how it can be instrumental in the profitability of your food business. Wine list design, beverage program management, purchasing, costing and inventory are covered, along with the challenges and benefits of building a beverage program.

Aspiring chefs need to be as comfortable in front of the camera as behind a stove. Learn tricks of the trade from Executive Chef of the Food Network (and ICC grad), Robert Bleifer, now Adjunct Dean of Food Media at ICC.

Join Irene Hamburger, Vice President of Blue Hill and Blue Hill of Stone Barns for a Marketing 101 Workshop. Irene will discuss how to develop an identity and establish key relationships. This is a great introductory Marketing course for all students interested.

Learn about the importance of a wine program and how it can be instrumental in the profitability of your food business from Scott Carney, Dean of Wine Studies at ICC. Topics include wine list design, program management, purchasing, costing and inventory along with the challenges and benefits of building a beverage program.

Develop your craft.  Learn about recipe development from inspiration through to the various testing methods that make sure your recipe works every time from Executive Chef of the Food Network (and ICC grad) Robert Bleifer.

Instagram, Facebook, Snapchat, Twitter...FOOD is one of the hottest things on social media. Whether you are promoting yourself as a chef or restaurateur, your restaurant, or just yourself as an excellent human, you need to know what motivates people to engage on social media. Learn how to use these platforms for building your brand from the founders of the wildly popular restaurant-reviews-by-the-people site and app The Infatuation.

What is branding and why is it so important? Douglas Riccardi of MEMO—New York City-based design studio specializing in restaurant branding and marketing—outlines the foundations of branding and the 5 keys to developing a robust brand identity.

Dream of opening your own food business? Current ICC Career students and alumni who graduate within 12 months of our Culinary Entrepreneurship (CE) program start dates are eligible to receive 15% off the tuition price of the CE course. All other Career alumni are eligible to receive 10% off the tuition price of the CE course.

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.

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Blue Duck Bakery Cafe's co-owner Keith Kouris (1998 Art of International Bread Baking graduate) has been named...  Read More  

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