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. ICC has a graduation rate of 91.5%*.



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.

Dedicated chef-instructor Johnson Yu shares a wealth of knowledge from his experience as one of the first bakers at Bouchon Bakery and 10 years of teaching at ICC. Under his direction, 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. 100% of students surveyed say they made a good decision by attending ICC**

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. Learning to make bread requires hands-on practice, and students get their own steam-injection deck oven. 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 diploma program
  • 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

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


*Graduation rate is based on 1,926 students graduating out of the 2,106 students available for graduation included in the annual reports submitted by ICC to ACCSC in 2013-2015.

**Based on 90 students surveyed (287 in total student body) at our NYC campus Fall 2015 by accrediting commission ACCSC across all of ICC's professional programs.

course information
09-12-16 - 11-04-16 8:30am-3:00pm 8 weeks M-F $11,500

Financial aid for Professional Programs available to those who qualify. To learn more email .

  • 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

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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