Professional Culinary Arts: New York

From basic knife skills through every station on the line, ICC’s trademark Culinary Arts course—created under the guidance of Deans Jacques Pepin, Andre Soltner and Alain Sailhac—provides hands-on, real-world knowledge for you to succeed in a culinary career in just six to nine months.  The course is divided in six 100-hour levels, explained in detail in our Level Chart below.

Essential Building Blocks

ICC was founded as The French Culinary Institute in 1984. Indeed, classic French techniques—the knife skills, stocks and sauces, plating and pastry methods—are the very foundation upon which all Western cuisines have been built. Talented chefs, including alumni Bobby Flay, Daisy Martinez and David Chang, have improvised on such training to create their own global style.

Often imitated but never duplicated, our signature Total ImmersionSM teaching method offers intensive, hands-on instruction and puts you in the kitchen from the very first day. Each student gets 600 hours of in-class instruction plus three customized curriculum courses, generous kitchen space at our premium facility and individual support not found at other schools. Students also have the opportunity to trade their three customized curriculum classes for the Farm-To-Table week at Stone Barns, subject to availability.  Our low 12:1 student-to-teacher ratio assures you get the attention needed to flourish. You'll learn:

  • the French techniques of master chefs, along with the fundamentals of how to think about cooking
  • how to cook with diverse ingredients, from traditional vegetables, grains and proteins to specialty ingredients and game meats (including using the entire pig in your charcuterie class)
  • high-volume cooking, valuable for catering/buffet and a la carte businesses
  • the keys to assess food costs
  • how to be a well-rounded chef, with three free customized curriculum courses (see below) in which you choose from topics such as wines, technology, food media, private chef, intro to food business and more.
  • Gain the opportunity to take the Farm-to-Table week at Stone Barns. (Subject to availability, in lieu of three customized curriculum classes.)

Learn by Doing

The goal is consistent performance, replicating a dish until it becomes second nature. For example, Level 3 is dedicated to a “mock restaurant”; students rotate through all the stations of a classical French brigade. Each student presents four plates of each dish and is timed and tested by the chef.

Real Restaurant Experience

During the last third of your training at our NYC campus, you’ll cook in L’Ecole, our Michelin-recommended restaurant, whose customers are hungry New Yorkers who expect the best. This is a real-life, real-world challenge, and an intense test of your readiness, with chef-instructors there to guide you through.

Graduate at Carnegie Hall

After you finish all six levels, you receive your Grand Diplôme, a credential that is respected and recognized by the top establishments around the globe! The annual commencement ceremony takes place at NYC’s iconic landmark, Carnegie Hall. There, parents, friends and teachers as well as alumni will mark your achievement as they cheer on your class: the next generation of talents.

Find out about our legendary deans, small class size and alumni network here. See information about college credit, financial aid and scholarships.

Tuition Includes

  • Application fee, uniform, tool kit, books and supplies
  • "Family meal” prepared by students (weekdays)
  • 12:1 student-to-teacher ratio
  • 600 hours of in-class instruction
  • Three customized curriculum courses OR the week-long Farm-to-Table course at Stone Barns, subject to availability.
  • Student skills workshops in key areas such knife work
  • Chef demo series with volunteer opportunities
  • Guarantee to work every station on the line at Michelin-recommended L'Ecole Restaurant
  • Carnegie Hall commencement with two guest tickets
  • Financial Aid and Career Service advising

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NY - Culinary2
course information
DATESTIMEDURATIONDAYSTUITION
10/10/2014-8/3/2015 5:45pm-10:45pm 9 months M, W, F $35,900
10/23/2014-4/21/2015 9:30am-3:00pm 6 months Mon-Fri $39,900
12/1/2014-9/21/2015 5:45pm-10:45pm 9 months M,W, F $39,900
1/26/2015-7/16/2015 9:30am-3:00pm 6 months Mon-Fri $48,750
  • Level 1

  • Level 2

  • Level 3

  • Level 4

  • Level 5

  • Level 6

INTRODUCTION TO CULINARY TECHNIQUES
Here the standards are set. You'll begin learning the techniques that will serve as the foundation, not just for your time in class, but for your entire culinary career. You'll become oriented with equipment and tools, and the brigade system of organization and teamwork, which is at the heart of every serious kitchen.

Learn to Cook:

  • Vegetables
  • Salads and vinaigrettes
  • Potatoes
  • Fish
  • Shellfish
  • Poultry
  • Beef
  • Pork
  • Lamb

Additional Techniques:

  • Poaching
  • Grilling
  • Frying
  • Blanching
  • Glazing
  • Baking
  • Puréeing

Learn the Basics:

Knife Skills:
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).

Food Safety:
General rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment. You’ll also gain the valuable National Restaurant Association’s ServSafe® Food Protection Manager Certification.

Ingredient Identification and Classification:
Use all your senses as you identify and classify a wide range of proteins, vegetables, starches, grains, herbs and spices.

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.

Food preservation:
Brining, pickling, confit and dehydration used to prevent food from spoiling in pre-refrigeration days; today, we rely on these methods for the complex flavors they infuse into dishes.

BUILDING CULINARY FOUNDATIONS
Expand upon the knowledge you developed in Level 1 as you continue to practice cooking, butchering and knife skills. Your chef-instructors will encourage you to think critically about the composition of your plates—a skill that will be increasingly important as you move closer to cooking in L’Ecole.

Learn to Cook:

  • Veal
  • Game
  • Offal and Forcemeats
  • Eggs
  • Grains and Pasta
  • Doughs and Tarts
  • Mousses and Soufflés
  • Desserts
  • Crêpes
  • Tempered Chocolate

Additional Techniques:

  • Braising
  • Stewing
  • Stuffing
  • Trussing

Lesson Topics Include:

Seasonality, Sustainability and Nutrition:
A modern chef needs to connect to the source of his/her ingredients, harnessing the optimal flavor of seasonal and sustainable products. Also covered: nutrition basics and the principles for healthy, balanced meals.

Cheese, Wine and Spirits:
Gain insight into the cheese-making process, as well how to classify a vast assortment of cheeses; sample, select and serve the correct portion size; and how wine and spirits complement and enrich the dining experience.

Food Costing and Menu Planning:
For all the creativity that goes into being a chef, it’s essential to understand the financial health of your operation. You’ll learn about recipe development and costing, menu development and pricing, as well as how to determine the costs that go into food prep and service to make wiser business decisions.

Menu and Plating Design:
Explore how composition, garnishes, sauces and color add to the diner’s enjoyment of a dish. You’ll also spend time looking at the bigger picture, learning how aesthetic choices and practical issues factor into menu composition.

SKILLS FOR CONSISTENCY AND REFINEMENT
Level 3 introduces you to the organization of the French brigade, a system of kitchen organization prevalent throughout the restaurant industry. (Says graduate Bobby Flay upon first coming to cooking school, "I liked the kitchen. I liked the fact that it was a brigade. I liked the fact that I was accomplishing something.") Students are required to deliver dishes both on time and consistently to chef instructors. You’ll receive valuable feedback that can be applied to future lessons.

You’ll Rotate Through:

  • Garde Manger (salads and cold preparations)
  • Poissoner (fish and seafood)
  • Saucier (sauces and meat)
  • Pâtissier (pastry and desserts)

Additional Techniques:

  • Sous-vide
  • Low Temperature Cooking
  • Build on Butchery, Filleting and Boning

Dishes You’ll Make Include:

  • Sautéed Skate Wing with Brown Butter, Capers, Lemon and Croutons
  • Grilled Salmon with White Wine Herb Sauce
  • Beef Bourguignon with Fresh Egg Noodles
  • Pork Chop with Green Peppercorn Sauce
  • Cream Puffs with Chantilly Cream
  • Pots de Crème with Tuiles
  • Lemon Tart

BUFFET, CHARCUTERIE AND VOLUME COOKING
You’ve made it through the midway point and are ready to tackle new challenges in the kitchen. Level 4 is broken into two sections, which will give you and your classmates the opportunity to continue to sharpen your techniques as you grow your skills in organization, time management and teamwork.

Buffet Includes:

  • Charcuterie
  • Companion Condiments
  • Appetizers
  • Carving Station
  • Side Dishes
  • Desserts
  • Manage Station and Serve Guests

Buffet and Charcuterie:

  • Budget and Execute Themed Buffet for 50 Guests
  • Break Down a Pig

Staff Meal:

  • Preparing Daily “Family Meal” for Students and Staff
  • Menu of Seasonal Dishes
  • Ethnic Vegetarian Dishes
  • Meal Planning
  • Portion Sizing
  • Kitchen Math Skills
  • Assisting Instructors with Duties of the Day

INTRODUCTION TO RESTAURANT SERVICE
Now, it’s showtime—the moment you’ve been waiting for! You’ll be challenged to put everything you have learned literally “on the line,” by cooking on a real-life restaurant line. Under the watchful supervision of your chef-instructors, you’ll flex your culinary muscles at the Michelin- and Zagat-rated L’Ecole and have customers eat—and pay for—what you’ve prepared. Cooking in the only culinary school restaurant in New York City, you’ll have the unique opportunity to work every station: garde manger, poissonier, saucier, entremetier (vegetable chef) and pâtissier, working to prep and cook à la minute a number of contemporary dishes.

You’ll continue to gain speed and confidence in your abilities and feel a sense of pride that comes from being part of a highly efficient kitchen team. In this level, you’ll also have the opportunity to show your creativity off the line, by producing a special project: a creative menu in the cuisine of your choice with recipes, beverage pairings, illustrations, and a food costing summary.

L’Ecole’s Menu Changes Frequently. Previous Items Include:

  • Agave-Glazed Pork Belly Terrine
  • House-Made Spinach Fettuccine with Braised Duck Leg Ragù
  • Hanger Steak with Peppercorn Sauce, Marrow and Cauliflower Purée
  • Pan-Seared Wild Black Bass with Miso-Ginger Consommé
  • Candied Pineapple-Lemon Curd Tart

CONFIDENCE, CONTROL AND CREATIVITY IN RESTAURANT REALITY
As you enter Level 6, you’ll continue your rotation through the stations at L’Ecole, but the bar will be raised even higher. The menu items you’ll be responsible for will be more complex, requiring a higher level of skill and execution of the fundamentals you’ve learned. Your training culminates with the final exam, in which you’ll be asked to prepare and present two menu items selected at random from the curriculum.

Every nuance of your dishes will be reviewed, not only by your chef-instructors, who will also be evaluating your performance behind the scenes (assessing your cleanliness, organization, timing and technique, as well as the progress you’ve made throughout the program), but also in a face-to-face critique by a panel of industry professionals from the New York City food community (it frequently includes award-winning chefs and well-known food critics). This is truly your moment to shine, as you are on the cusp of graduation and the beginning of a new chapter in your culinary career.

L’Ecole’s Menu Changes Frequently. Previous Items Include:

  • Sautéed Cod with Blood Orange, Endive and Country Grits
  • Sunchoke Chowder with Seared Bay Scallops, Smoked Buttermilk Foam
  • Sautéed Duck Breast with Braised Duck Leg and Cranberry and Orange Sauce
  • Chef Alain Sailhac’s Cassoulet with Northern White Beans, Frankfurters, Garlic Sausage, Braised Lamb and Pork Shoulder, Duck Leg Confit
  • Brussels Sprouts Salad House-Made Caesar Dressing, Roasted Brussels Sprouts, Boquerones, Parmigiano-Reggiano, Baguette Crouton
  • Chocolate Sponge Cake with Milk Chocolate Mousse and Apple Chip

customization options

Available to active students and recent graduates of our Culinary and Pastry Arts programs, our courses will be offered on a continuous basis and are filled first come, first served. Students and recent graduates may choose three disciplines to add to their coursework—at no additional charge. Taught by our award-winning chef-instructors, all classes offer exposure to real-world practices that give students the skills—and an understanding of how to apply those skills in the marketplace—that are essential to success.

Expand your world-view with this class that takes students on a sweet culinary journey—as you spend two days learningthe history of classic desserts from around the world. Our chef-instructors will guide you through time-honored techniques,ingredients and preparation to help you prepare signature desserts from diverse cultures. From doughs to fillings todecoration—you’ll get a taste of the treats that other countries cherish

The science of food is just as important as its artistry—and knowledge of both is a sought after skill for aspiring chefs. Chefs of all stripes are embracing culinary technology and other cutting-edge kitchen science methods, and this course gives students an invaluable competitive edge in the industry through an understanding of the principles and applications of food technology.

Under the guidance of celebrated food journalist Alan Richman (Dean of Food Journalism), you will learn the craft of food writing, including the basics of developing feature articles and restaurant reviews. You will learn what it takes to make your writing stand out from the rest, and how to successfully pitch your articles to newspapers, magazines, and other print and online publications. You will be assigned to write two short food articles of your choosing to be critiqued by Dean Richman.

Artisanal breads are having more than a moment in the epicurean world, and knowing how to breathe life, complexity, and depth into these loaves is a highly sought after skill. This program adds value to every chef’s culinary education, giving students expertise that can be applied to a broad range of culinary careers. In this course, you’ll gain an understanding of proper bread making methods and ingredients, as you prepare and personalize delicious baguettes, pain de mie, foccacia, ciabatta and more.

Jump into the growing trend of whole grain breads. Build on basic bread knowledge gained in the Italian and French bread class, or start from scratch with this course to learn whole grain bread baking techniques, whole wheat baguettes, five grain breads, a classic sour dough bordelaise loaf and more. You’ll also gain an understanding of proper bread making methods and special treatment required for whole grains.

Explore the major regions of the world’s most famous wine-making country – France. You’ll be introduced to Alsace, the Loire Valley, Burgundy, Bordeaux, the Rhone Valley and Champagne and discover what makes each of these regions so unique and iconic. You’ll also hear about French wine quality levels, the importance of their regulation system and how to decipher a French wine label.

Experience the beer making process first hand. You’ll observe and assist in brewing a batch of beer, using specialty grains such as roasted barley and chocolate malt. You’ll gain an understanding of fermentation and learn how to properly use the essential equipment, ingredients and techniques to safely bottle beer. You’ll even take home samples of the finished product.  

Your guides for the Farm-Powered Kitchen™ program are the highly regarded Blue Hill, Stone Barns Center for Food and Agriculture and Chef Dan Barber, a James Beard Award winner and ICC alumnus. Together with Blue Hill’s kitchen team and Stone Barns’ farmers, the week-long farm-to-table class introduces students to the practices that link professional kitchens and ecological farms, and the strong ties between agriculture and cuisine. You’ll gain firsthand experience in whole-animal butchery and discover how fresh heritage grains take cooking and baking to new heights. By learning how flavors are shaped by breeding, diet and environment, you will grasp that agricultural and ecological thinking are essential tools in the kitchen, deepening the foundation of skills you learned on campus. Subject to availability, this class counts as all three customized curriculum courses. 

In this course, you’ll get an overview of the strategies required for cooking in a private residence, including: working with vendors, specialty purveyors, markets, and others to source the best ingredients; understanding how to catalog menus and track preferences; having a solid foundation in food safety and hygiene; and being familiar with restricted diets and food sensitivities. Equally as important, you will learn to set goals, manage expectations and have a fundamental knowledge of accounting and other business basics.

Dream of opening your own food business? Current ICC Career students and alumni who graduate within 12 months of our Culinary Entrepreneurship program start dates are eligible to receive 15% off the tuition price of the Culinary Entrepreneurship course. All other Career alumni are eligible to receive 10% off the tuition price of the Culinary Entrepreneurship 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. In accordance with US Department of Education requirements, the International Culinary Center discloses certain educational, labor, and financial statistics related to this program. View disclosure for daytime and evening schedules.

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