If you’re having a hard time staying inspired in the traditional college setting and contemplating a change, consider pursuing a culinary education that could lead you to a rewarding career in the kitchen.
Why Switch to a Culinary Arts Education?
If lecture halls, hours spent poring over textbooks and written exams aren’t your strong suit, the culinary classroom environment may be a good alternative for several reasons—from your learning style to your career goals.
Culinary Training for Hands-On Learners
From day one of our Professional Culinary Arts and Professional Pastry Arts programs, students start their culinary arts training in the kitchen with the hands-on instruction of our Total Immersion curriculum. With live demonstrations given by ICC’s chef-instructors, students learn by actively seeing cooking techniques done by the experts then practicing it for themselves in class.
Unparalleled Support from School Faculty
With a 12:1 student-to-teacher ratio, the professional programs at ICC ensure each student is receiving individualized attention from the chef-instructors to help them master the techniques being shared each day in class.
Outside of regular coursework, students are welcomed to participate in extra workshops for particular skills by instructors as well as tutoring sessions. Above all else, the faculty at ICC want each student to succeed in the classroom so he or she can achieve the culinary career of their dreams after graduation. And with a graduation rate of 91.5%*, ICC ensures that each student walks away with the culinary knowledge to do just that.
ICC Alumni Who Switched from Other Colleges and Career Paths
Changing career goals from college-based path to an education in the kitchen can be a little scary—but those who make the switch to ICC are in good company. Many of ICC’s successful alumni changed their career paths from medical school, law school and many other academic focuses before starting their culinary journey.
Professional Culinary Arts alumna Sandy Yoon was saving for law school when she visited ICC’s New York City campus and decided to pursue cooking. Alumnus and Executive Chef at the three Michelin Star-winning Saison in San Francisco Joshua Skenes was planning on going to college when he followed his longtime culinary passion to the Culinary Arts program. ICC alumnus Hooni Kim—now a superstar of Korean cuisine in the American culinary community—started medical school at University of California at Berkeley before transferring.
”I was going to go to college. I remember picking up a[n ICC] brochure, and it just kind of hit me: Let’s do this. So I moved to New York.” – ICC Culinary Arts alumnus Joshua Skenes, Executive Chef at Saison
Other alumni that began a college education before finding their home at ICC include Culinary Arts and Art of International Bread Baking graduate Melissa Muller Daka, Professional Pastry Arts alumna Liz Gutman and many more.
Learn more about applying to ICC and joining the ranks of the many alumni who have taken the leap from traditional college to satisfying careers in the culinary industry.
Get Your Culinary Education and Finish Your College Degree
Even if you’re interested in a culinary education, earning your college degree might still be important to you. Thanks to ICC’s partnership with The New School in New York City, students in professional culinary and pastry programs can earn credit towards a bachelor’s or associate’s degree from The New School in addition to their culinary diploma. Learn more about our College Degree + Culinary Diploma program or contact us to get started.
*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.