ProCulinaryCA
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Professional Culinary Arts

Study In the heart of the California Food Scene

Award-winning Chef David Kinch, Dean at the International Culinary Center, discusses the perks of studying cuisine in California, the exploding San Francisco restaurant and food scene, and the importance of a culinary education.

Watch The Video to hear what Dean Kinch has to say.

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THE ICC ADVANTAGE:

From basic knife skills through every station on the kitchen line, International Culinary Center’s trademark Professional Culinary Arts program in Campbell, California provides the hands-on, real-world knowledge that you’ll need to succeed in a culinary career in just six to nine months. The courses in the program are divided in four 100-hour levels and a required professional culinary externship, explained in detail below.

FAST TRACK TECHNIQUE-BASED LEARNING
Experience ICC’s unique Total ImmersionSM approach
In our Professional Culinary Arts program, you’ll be immersed in the classic cooking techniques that form the building blocks of Western cuisine from Day One. Your educators are chef-instructors who are passionate, accomplished leaders eager to share their expertise, and you’ll enjoy the kind of hands-on experience, personal attention, and support that can really build your confidence and skills. And thanks to The ICC’s unique Total ImmersionSM approach, you’ll amass an incredible amount of knowledge and ability in a very short amount of time.
In 600 hours of training, The ICC’s Professional Culinary Arts program combines both hands-on instruction and theory into one comprehensive program. Each class begins with a short lesson from your chef-instructor, who will outline terminology, relevant food history, the reasons behind various cooking techniques, and the rationale behind following procedures in a specific order.Before you make anything for the first time, your chef-instructors will demonstrate—providing instruction and showcasing the correct techniques—before you set out to make it yourself. This process enables you to quickly pick up what you have been taught and sets the stage for you to successfully create what has been shown. Concerned you won’t be able to do it? You won’t be on your own—your chef-instructors will be close at hand to provide direction and help as you practice on your own.
Each level of the program has been organized to teach you the essentials of the culinary arts. The pace of the program accelerates as you progress through each level, and learning is cumulative and fast. Your coursework will include:
  • knife skills
  • stocks and sauces
  • vegetables
  • grains
  • butchery
  • poultry and game birds
  • fish and shellfish
  • meat and eggs
  • pastry and desserts
  • plating and menu design
  • completion of the National Restaurant Association’s ServSafe® Food Protection Manager Certification
UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you receive your Grand Diplôme is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

Join an elite group of the world’s culinary thought-leaders, including:
ALL-STAR CHEF INSTRUCTORS & DEANS
Courses Crafted by Legendary Chefs Jacques Pépin, André Soltner, and Alain Sailhac
At the heart of The ICC are the industry icons who are our esteemed deans: chefs Jacques Pépin, André Soltner, and Alain Sailhac. Their experience and reputation are respected worldwide, and their exacting standards set a gold standard for excellence at the school.
dean-jacques-pepin

JACQUES PÉPIN

Dean of Special Programs
141

ALAIN SAILHAC

Dean Emeritus
143

ANDRÉ SOLTNER

Dean of Classic Studies

WHAT YOU'LL LEARN IN AS LITTLE AS 6 MONTHS

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, including:

  • 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
TIME FOR THE REAL WORLD

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 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.

EXTERNSHIP SITES SAMPLING INCLUDE:

Restaurants:

  • Jean-Georges
  • Del Posto
  • Gramercy Tavern
  • Momofuku Ko
  • Blue Hill/Blue Hill Stone Barns
  • Daniel
  • Morimoto

Front-of-house/Management:

  • The Meatball Shop
  • Indiana Market and Catering

Catering:

  • Olivier Chang
  • Great Performance
  • Scoozi Events

Media:

  • The Food Network
  • Saveur
  • Good Housekeeping

Corporate/Hotels/Private Clubs:

  • Dream Hotel-Downtown
  • The Standard Hotel-East
  • The Compass Group
  • The Cornell Club
& Many More Top NYC Locations!

HEAR WHAT OUR STUDENTS SAY

At ICC, we’ve helped thousands of students start their culinary, pastry and wine careers.  Hear from a few of our graduates about why they chose ICC and what they thought of the experience.

You’re Taught By Living Legends
Lauren McCall is a Food Journalist, business owner and all-star chef.  Hear how she got her start at ICC.

You Become Part Of A Family
Listen to graduate Anthony Ramos share his experience as a student and graduate of ICC.

The Best Teachers, The Best Kitchens & The Best Way
Hooni Kim, first Korean chef to ever win a Michelin star, explains why he chose ICC..

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.

CLASS SCHEDULES
Classes start year-round
Daytime – M-F – 6 Months
9:00 am to 2:30 pm
Upcoming Classes:
10/17/2016

04/13/2017 – $31,900

Evening- M,W,F – 9 Months
6:00 pm to 11:00 pm
Upcoming Classes:
10/10/2016

07/31/2017 – $29,900

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 600 hours diploma program
  • 14:1 student-to-teacher ratio
  • Application fee, uniform, tool kit, books and supplies
  • “Family meal” prepared by Culinary students
  • Student skills workshops in key areas such knife work and baking chemistry
  • Culinary Business workshops
  • Chef demonstrations with volunteer opportunities
  • Carnegie Hall commencement
  • Career Services counseling
COURSE OVERVIEWS
Classes start year-round

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Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
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UPCOMING OPEN HOUSES
CALIFORNIA CAMPUS
10/12/2016 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

11/02/2016 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

12/07/2016 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian