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!
Become versed in taillage (vegetable knife cuts), then move on to techniques including blanching, frying, glazing and more.
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.
Continue to sharpen your techniques as your skills grow in organization, time management and teamwork through volume cooking.
Be trained in pork and various other meat fabrications, sausages, pate, galantines, ballotines, gravlax and head cheese as well as develop plating skills.
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.
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.
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.
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):
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.
- 600-hour Diploma program–400 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.
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*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.
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:
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).
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.
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:
Offal and Forcemeats
Grains and Pasta
Doughs and Tarts
Mousses and Soufflés
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.
Budget and Execute Themed Buffet for 50 Guests
Pork Shoulder Fabrication
Charcuterie: Sausages, Pate, Galantines, Balantines, Gravlax, Head Cheese
Platter Design and Presentation
Manage Station and Serve Guests
Action Stations Day
Preparing Daily “Family Meal” for Students and Staff using creative license, while practicing techniques learned to-date
Seasonal and International Dishes
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)
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
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:
Blue Hill/Blue Hill Stone Barns
The Meatball Shop
Indiana Market and Catering
The Food Network
The Standard Hotel-East
The Compass Group
The Cornell Club