PROFESSIONAL CULINARY ARTS: New York

ICC’s award-winning Culinary Arts with Externship program instills the building blocks of fine cooking in an intensive 6-14 months. The 600-hour course is divided in 400-hours onsite, plus a 200-hour externship; see details in the Level Chart below. ICC has a graduation rate of 91.5%*.

Professional Culinary Arts At A Glance (hover over timeline):

Knife Skills, Stocks, Sauces

Learn the techniques that will serve as the foundation not just for your time in class, but for your entire culinary career!

Vegetable Cookery

Become versed in taillage (vegetable knife cuts), then move on to techniques including blanching, frying, glazing and more.

Seafood

Uncover the mysteries of shellfish and fish. Clean, scale, fillet and cook flatfish and roundfish, plus understand how to check for quality and proper storage.

Poultry + Meats

Butcher and clean an array of poultry, beef, pork and lamb and learn ideal cooking methods including poaching, grilling, sautéing, roasting, braising and more.

Game + Organ Meats

Identify varieties of game and organ meats and understand dry vs. wet cooking techniques for different cuts.

Pasta + Risotto

Learn the different processes for making fresh pasta dough and risotto; understand the roles of gluten and starch.

Farces + Culinary Math

Produce stuffings for meat, fish and vegetable dishes, plus learn the essentials of culinary math including costing, scaling and deciding a selling point.

Doughs, Tarts, Cremes

Demonstrate proficiency in making crèmes, custards and distinguish the characteristics between flaky and sweet tart dough and create an array of tarts.

Frozen Desserts, Souffles

Define and create the basic categories of frozen desserts, plus several classic mousse and soufflé preparations.

Sustainability + Seasonality

Discover the importance of both sustainability and seasonality from the perspective of health, the planet and your bottom line.

Family Meal

Continue to sharpen your techniques as your skills grow in organization, time management and teamwork through volume cooking.

Charcuterie

Be trained in pork and various other meat fabrications, sausages, pate, galantines, ballotines, gravlax and head cheese as well as develop plating skills.

Action Stations

Practice volume cooking a la minute (made-to-order).

Consistency + Refinement

Welcome to the French brigade! Rotate through different stations on the line and be able to deliver dishes on-time and with consistency.

Externship

Put your skills to the test through real-world experience in a paid externship, arranged in conjunction with Career Services based on your personal ambitions.

Final

Return to ICC for a final comprehensive exam and be on your way to graduation!

THE SCHOOL FOR SERIOUS COOKS

  • Founded as The French Culinary Institute in 1984, the school is known for its fast-track, Total Immersion
  • Learn more than 250 fundamental techniques, high-volume production, food costing and the skill of replicating a dish in a restaurant simulation
  • Translate these skills to a real-world context in a paid externship
  • Upon graduation, ICC credentials and connections help you to achieve your goal, whether it be working in a world-class kitchen, opening a business in your town or becoming a entrepreneur like alumni Bobby Flay, Dan Barber, Wylie Dufresne, Daisy Martinez, David Chang and more

“Every day I cook in my restaurants, I’m using the techniques that I learned at ICC. Every day. And I always will for the rest of my life.” –Bobby Flay, Culinary ‘84

The curriculum is guided by legendary chefs, our deans, Jacques Pepin, Andre Soltner and Alain Sailhac, and our 20+ full-time culinary chef-instructors have worked in top kitchens. Their focus is on technique—and on YOU. A 12:1 student-to-teacher ratio assures close attention for your success.

With this seriousness of purpose comes premium kitchens, individual workstations and support not found at other schools.

A SCHOOL FOR CULINARY ENTREPRENEURS

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 to round out your education. See more below.

PAID EXTERNSHIPS

For the last 200 hours of their education, Professional Culinary Arts students get real-world experience through a paid externship. This on-the-job training, based on personal goals discussed with Career Services, may include fine restaurants, hotels, catering, media (publishing, PR firms, TV), food retail and more. During the externship, students keep a journal and receive assessments, which are part of their grade. They return to ICC for a written exam and to graduate. A sampling of these paid externship sites includes (click to enlarge):

Paid Externships_R2_Outline_2

CARNEGIE HALL COMMENCEMENT

Upon graduation, you receive your Grand Diplôme, a credential that is respected by the top establishments around the globe. An annual commencement ceremony takes place at NYC’s iconic Carnegie Hall. Here, parents, friends, instructors and alumni mark your achievement as they cheer on your class: the next generation of talent.

Find out about our deans and alumni network here.  See information about financial aid and scholarships and college degree programs with The New School.

TUITION INCLUDES

 

  • 600-hour Diploma program400 hours on-site, 200 hours’ paid externship (Only students authorized to work in the United States will be paid for their externships.)
  • 12:1 student-to-teacher ratio
  • Skills workshops in key areas such knife skills, butchering and food costing
  • Culinary Business workshops
  • Application fee, uniform, tool kit, books and supplies
  • "Family meal” prepared by students
  • Chef demonstrations with volunteer opportunities
  • Carnegie Hall commencement
  • Career Services counseling

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

RSVP FOR OUR NEXT OPEN HOUSE

*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.

course information
DATESTIMEDURATIONDAYSTUITION
05-24-16 - 07-20-17 5:45pm-10:45pm 14 months* Tu,Th $32,500
05-27-16 - 03-07-17 5:45pm-10:45pm 9 months M,W,F $34,900
06-06-16 - 11-21-16 9:30am-3:00pm 6 months CLASS FULL $34,900
08-02-16 - 01-26-17 9:30am-3:00pm 6 months Mon-Fri $39,900
08-30-16 - 02-24-17 9:30am-3:00pm 6 months Mon-Fri $39,900

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com. *Students taking the Tuesday/Thursday class have the option to finish in 12 or 14 months. Please speak with an Admission Representative for more information.

  • Level 1

  • Level 2

  • Level 3

  • Level 4

  • EXTERNSHIP

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, the core 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:

You’ll gain an understanding of the general rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment, earning 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 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 a real-world setting.

LEARN TO COOK:

Veal

Game

Offal and Forcemeats

Eggs

Grains and Pasta

Doughs and Tarts

Mousses and Soufflés

Desserts

Crêpes

 

 

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 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 wise business decisions.

Menu and Plating Design:

Explore how composition, garnishes, sauces and color add to a dish. You’ll also spend time looking at the bigger picture, learning how aesthetics and practical issues factor into menu composition.

BUFFET, CHARCUTERIE AND VOLUME COOKING You’ve made it through the midway point and are ready to tackle new challenges in the kitchen! Level 3 is comprised of two volume-cooking 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:

Budget and Execute Themed Buffet for 50 Guests

Pork Shoulder Fabrication

Charcuterie: Sausages, Pate, Galantines, Balantines, Gravlax, Head Cheese

Companion Condiments

Platter Design and Presentation

Manage Station and Serve Guests

 

OTHER ACTIVITIES:

Action Stations Day

Professionalism Workshop

STAFF MEAL:

Preparing Daily “Family Meal” for Students and Staff using creative license, while practicing techniques learned to-date

Seasonal and International Dishes

Meal Planning

Portion Sizing

Kitchen Math Skills

SKILLS FOR CONSISTENCY AND REFINEMENT Level 4 introduces you to the French brigade, a system of kitchen organization prevalent throughout the restaurant industry. Students are required to deliver dishes both on time and consistently to chef-instructors. You’ll receive important feedback that can be applied to future situations.

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

Now comes the moment when you'll put all the skills you've learned to the test in the food industry: your externship. The program provides vocational experience in established restaurants, hotels, catering companies, media properties and more, as ICC’s Career Services partners with you to find an ideal match of your talent and ambition. Students receive course credit and a grade for this mandatory segment based on your journal documenting the experience, plus feedback from the chefs or department heads at your externship who share a mid-point and final assessment of your work. Upon completion of the 200-hour externship, students return to ICC for a comprehensive written exam, meeting with Student Services and graduation.

A sampling of paid externship sites:

Restaurants:

Jean-Georges

Del Posto

Gramercy Tavern

Momofuku Ko

Blue Hill/Blue Hill Stone Barns

Daniel

Morimoto

 

Catering:

Olivier Chang

Great Performance

Scoozi Events

 

Front-of-house/Management:

The Meatball Shop

Indiana Market and Catering

 

Media:

The Food Network

Saveur

Good Housekeeping

 

Corporate/Hotels/Private Clubs:

Dream Hotel-Downtown

The Standard Hotel-East

The Compass Group

The Cornell Club

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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