At International Culinary Center (ICC), giving students a high-quality culinary and pastry education that fully prepares them for a rewarding culinary career is our mission. That’s why ICC’s team of chef-instructors, master chefs and deans have worked together—pulling their collective expertise of the industry and their individual culinary training experiences—to deliver a curriculum that gives students a world-class education.

Our Total Immersion curriculum teaches culinary and pastry arts students the fundamental techniques of the kitchen using proven methods they can carry on into their careers with confidence. In cooking, it’s about how to think about what you make—not just how you make a single recipe.

Hands-On Experience in the Kitchen from Day One

From day one, you’ll learn fundamental techniques to keep building upon throughout your culinary training, and your lifetime. These classical techniques, first codified by the French, open the door to all different global cuisines.

Total Immersion begins with hands-on instruction in the kitchen on day one of the program, providing knowledge of the cooking tools used in the industry by interacting with them firsthand.

By the end of the Professional Pastry Arts and Professional Culinary Arts programs, students will have gained hundreds of hours of hands-on instruction in the kitchen. During the Total Immersion process, students get in-person, interactive demonstrations from their chef-instructors every day before replicating the techniques and recipes on their own—allowing them to accumulate the full skill set of a professional chef.

Close Attention from Experienced Instructors

ICC’s Total Immersion curriculum is based on the experience of our cooking school’s impressive chefs and deans, which includes legendary names like Jacques Pépin, André Soltner, Jacques Torres and Alain Sailhac. ICC’s team of full-time chef-instructors have worked in the top kitchens and culinary establishments around the world, meaning ICC’s culinary and baking students learn under the guidance of industry professionals with real-world experience and different global food perspectives.

With small class sizes and a 12:1 student-to-teacher ratio, chef-instructors can focus on the individual success of each chef-in-training, providing students with feedback and guidance as they work in the kitchen.

“I tell a student that the most important class you can take is technique. A great chef is first a great technician. ‘If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process.” – ICC Dean and world-renowned chef, Jacques Pépin

Real-World Structure to Prepare You for a Professional Kitchen

Learning fundamental culinary techniques in the ICC kitchen also means students receive their education in an environment that teaches students the structure and intensity of professional kitchens—with the bonus of building technique from the ground up.

The Total Immersion curriculum is designed to teach aspiring chefs a full range of more than 250 essential skills from high-volume food production, to food costing. Culinary students get experience with a variety of ingredients including traditional vegetables and specialty meats, while pastry students will learn techniques in everything from doughs, fillings, cake and mixing methods, to chocolate, sugar artistry and more.

To give students the preparation they need to start their culinary careers the Total Immersion curriculum also includes projects that simulate the real-life restaurant environment. Students in the Professional Culinary Arts program participate in paid externships as part of their program—recent classes have externed at Daniel, Saveur, The Nomad, Blanca and other restaurants and industry locations—giving students practical experience in real kitchens and restaurants. Pastry students have an internship option with recent placements including Dominique Ansel Bakery, Ron Ben-Israel Cakes and ICC Dean Jacques Torres’ chocolate business.

Fast-Track Culinary & Pastry Education

In the kitchen, timing is everything; ICC’s Total Immersion curriculum gives students an education with this in mind. ICC’s intensive culinary and pastry programs are designed to pack in more time in the classroom kitchen in order to help students start their careers sooner.

While other programs can take upwards of a year to finish, completing one of ICC’s rigorous professional programs utilizing the Total Immersion method can take as little as six months by day, nine months by evening, allowing students the chance to get a head start on their culinary career. ICC’s Career Services advisors help along the way in mapping out students’ personal paths.

Start the Journey to Your Culinary Career

If you’re choosing cooking school as the first step to achieving your dream of becoming a chef, baker or any job in the professional culinary industry, ICC’s Total Immersion curriculum can help you get there. Learn more about our Professional Culinary Arts programs in New York and California—or, if your passion is for pastry, explore the New York and California program offerings for Professional Pastry Arts.

To get more information on our Total Immersion method of culinary education or about our professional programs, contact us.