Culinary Techniques: New York
"This course is a full-tilt workout for keen amateurs who want to take their game several levels upward, or perhaps get a whiff of what it feels like to be a professional." —The New York Times
Learn the foundations great chefs rely on and gain the building blocks, tools and expertise needed to realize your untapped culinary potential. In 110 fast-paced hours, you’ll advance from basic knife skills to complex, classic recipes like duck l’orange and genoise with buttercream —and in the process—master techniques that will last a lifetime. Not only will this class change the way you cook and think about food, it’s sure to be fun and delicious.
What You'll Learn
In day or evening classes, you’ll learn from the same accomplished chef-instructors who teach our career students and enjoy the same pristine kitchens. As you become immersed in the course, terminology will become second language, precision knife work your trusted skill.
This program incorporates many of the 250 essential skills introduced in ICC’s career program, Professional Culinary Arts, including the techniques of preparing stocks and sauces, cooking meat, fish and vegetables and executing classic recipes. And if you're inspired to go further, Culinary Techniques may allow you to enter our Professional Culinary Arts career course with advanced standing.*
*Graduates of Culinary Techniques may be eligible to receive advanced standing in the Professional Culinary Arts career program by bypassing Level 1 (Introduction to Basic Techniques). Advanced standing students benefit from a reduced tuition and an accelerated program. For information, speak to your admission representative.
Learn to Cook:
- Salads and vinaigrettes
LEARN THE BASICS:
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).
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.
General rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment.
Ingredient Identification and Classification:
Use all your senses as you identify and classify a wide range of proteins, vegetables, starches, grains, herbs and spices.
Books and supplies
“Family meal” prepared by culinary program students (weekdays)