Immersive, Food Focused, Startup Course.

Culinary Entrepreneurship (formerly Restaurant Management) provides you with the tools, mindset and resources needed to launch a new business within the growing food industry.

Watch the video to hear from ICC Graduate and Meatball Shop Founder Michael Chernow

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THE ICC ADVANTAGE

Designed by industry experts and world-class academics, ICC’s Culinary Entrepreneurship program (formerly Restaurant Management) demystifies the start up process by guiding students through the steps of business planning in an immersive mentoring environment. Just like the startup environment this 90-hour program is fast-paced and intense. In just six weeks students apply learned business tools and concepts to develop their own business plan.

LEARN FROM EXPERTS
Access Our Network

ICC’s instructors and network of industry leaders provides the ideal environment to cultivate the next generation of food entrepreneurs. Receive expert instruction from world-class academics such as the prestigious Cornell University School of Hotel Administration, the innovative Meyers USA & more.

Our instructors provide real-world experience, mentorship and support that build both confidence and skills. You’ll benefit from building and maintaining these valuable relationships long after the program ends.

KEEP YOUR DAY JOB (FOR NOW)
Flexible Schedule With Real World & Online Units

The program is offered in a flexible blended-format that combines face-to-face instruction with online learning. Comprised of six 8-hour in-person sessions and 42-hours of online coursework, you’ll be able to access coursework, materials, community and support when it’s most convenient for you.

FOOD CENTRIC, STARTUP FOCUSED
Learn Critical Business Skills For Any Venture

Designed for aspiring food entrepreneurs, each week you’ll complete project-based assignments to test your business assumptions while receiving support and feedback from your instructors.  These weekly assignments build off of and support the next as you work towards developing your business plan.

  • Foundations of successful entrepreneurship
  • How to write a business plan
  • Key elements of concept design and business modeling
  • Tools for evaluating the marketplace
  • Effective brand building
  • Feasibility techniques for financing
  • Effective cash flow management
  • Front & Back of house management
  • Food product manufacturing & distribution best practices
  • Importance of team building and leadership management
  • How to pitch your idea and source funding

WHAT YOU'LL LEARN IN 6 WEEKS

  • Session 1: Entrepreneurship
    What does it mean to be an entrepreneur? Are you ready to build your business? Discover how culinary entrepreneurs approach business modeling and execute on opportunity.
  • Session 2: Concept Development
    Most critical to the success of any new venture is a clearly defined concept. This is a deep dive into the key elements of concept design & defining your brand.
  • Session 3: Marketing
    A successful marketing strategy is the foundation of a successful business. Your marketing plan will define your measures of success and how you plan to get there.
  • Session 4: Finance
    Get hands on with start up and operational financing. Learn how to effectively build out and analyze financials in order to quantify your assumptions and goals.
  • Session 5: Operations
    What do you actually have to “do” to launch your venture and manage it day-to-day? Operations is the tactical plan of activities and processes that support your launch and manage your business.
  • Session 6: Practice Pitch
    Practice pitching your idea to industry and investment experts.

In addition to completing weekly business plan assignments online, students also complete topic-specific online modules, designed to narrow the focus on topics relevant to their business goals. Topics include:

  • Human Resources & Personnel Issues
  • Real Estate
  • NYC Licensing & Permitting
  • Managing Revenue
  • Food Costing
  • Building a Brand
  • Designing & Implementing a Beverage Program
  • Social Media
  • Facility Design & Construction
  • Kitchen & BOH Management
  • Food Products 101

HEAR FROM RECENT GRADS

ANNIE SHAMOON
Restaurant manager heading back home to Dallas to fill a void with a neighborhood café.

ERICA BARRETT
CEO at Southern Culture Artisan Foods taking her already successful business in a new direction.

NISRINE ABOUCHACRA
Career changer planning to make the world a healthier place by opening the café of her dreams.

NICK MEYER
Professional chef and ICC grad from NY planning to stay “local” with his café venture.

CLASS SCHEDULES
Classes start year round

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522

Daytime – Sat – 6 Weeks
9:00 am to 5:00 pm
Upcoming Classes:
09/16/2017

10/28/2017 – $6,950

Financial Aid & Scholarships Available To Those Who Qualify

COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
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Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us



UPCOMING OPEN HOUSES
NEW YORK CAMPUS
06/28/2017 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

07/27/2017 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

08/16/2017 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

TUITION INCLUDES:
  • Application fee
  • 24/7 online access and support