Transform your culinary abilities in just five exciting hands-on sessions, and you’ll soon be a star in your own kitchen, turning out wonderful meals.
You’ll love every minute of this hands-on experience, whether you are deftly slicing an onion, gently poaching a fish or creating one of the many classic dishes contained in the curriculum. Using ICC’s trademark Total ImmersionSM method, you’ll learn from the same dynamic chef-instructors who train our career students. You’ll find yourself picking up new techniques, skills and recipes faster than you thought possible. Best of all, you’ll leave with memories of the experience, plus culinary gifts which you—and your very lucky guests—can enjoy for a lifetime.
WHAT YOU’LL LEARN
During this intense 25-hour class, you’ll learn to create delicious recipes—great dishes designed to wow your guests and let you practice your skills, such as Trout Marinated in White Wine with Green Peppercorns and Roast Chicken with Tarragon-Mustard Cream Sauce and Roast Potatoes. Each one is as challenging as it is delicious, and you’ll get the focused attention you need to make them all shine. As you make the various recipes, you’ll acquire the skills and techniques for:
- Marinades, compound butters and emulsified sauces
- Poaching, roasting and sautéing fish
- Roasting and sautéing poultry
- Braising and sautéing white meats
- Stocks, sauces and soups
- Grilling and stewing red meats
- Preparing shellfish in sauce, steamed and baked
- Kitchen hygiene, safety and methodology
- Safe and effective knife work
- Application fee
- Tool kit
- Books and supplies
- “Family meal” prepared by culinary program students (weekdays)
Check Back Soon
Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.