chicken mole

Mexican Favorites: Tortilla Soup, Mole & More

mole
WHAT YOU’LL LEARN

Escape the winter blues in ICC’s newest one-day cooking class, Mexican Favorites: Tortilla Soup, Mole & More. Join Chef Danny Mena, ICC graduate and chef-owner of La Loncheria in Brooklyn, for a flavorful introduction to cooking with mole and other warming chiles found in traditional Mexican cuisine. In this hands-on class, you’ll learn to make three classic dishes and the signature sides to accompany everyone’s favorites, including how to make handmade tortillas!

From a traditional Mole Poblano with Mexican chocolate, cinnamon & dried chiles, to one made with pumpkin seed, chile Serrano & tomatillos, Chef Danny will teach you to prepare two distinctly different Mole and the various uses for them. Then, you’ll learn to make homemade corn tortillas, the perfect accompaniment for Sopa Azteca—a Classic Tortilla Soup made with a rich chicken and chile guajillo broth, queso fresco and chicharron. As a special treat, Chef Mena will demonstrate how to create a cocktail with what he calls “the earthiest of Mexican spirits,” Mezcal—a perfect complement to the cuisine. By the end of the class, you’ll have tasted all of your hard work and be equipped with the skills to host an authentic meal for your next dinner party!

What You’ll Learn to Make:

  • Sopa Azteca (Classic Tortilla Soup)
  • Mole Poblano
  • Mole Pipian
  • Arroz Rojo (Mexican Red Rice)
  • Frijoles de Olla – (Classic Soupy Beans)
  • Homemade Corn Tortillas
  • Mezcal Cocktail with Grapefruit & Aperol

Purchase a gift certificate.

ABOUT CHEF DANNY MENA

Danny Mena is one of New York City’s top Mexican chefs, acclaimed for the traditional Mexican food he serves. After forgoing an engineering career for culinary school and stints at restaurants Blue Hill and The Modern, Mena started Hecho En Dumbo in 2007. He and his team quickly outgrew that space and opened the current Manhattan location in 2010.  In 2018 he opened La Loncheria in Bushwick, Brooklyn, creating a Mexican style luncheonette showcasing the often forgotten but almighty, torta (the Mexican sandwich)

Another Mexican tradition close to Mena’s heart is mezcal. Partnered in a mezcal distillery, Mezcales de Leyenda, whose mezcals are considered among the very best available in both the U.S. and Mexico.  As a trained chef, now working his way to become a sommelier, his knowledge from production to final distillation is unparalleled.

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.

chicken mole
CLASS SCHEDULES
None Scheduled.
Check Back Soon
UPCOMING CLASSES

Jun 2020

DOUGHNUTS, FRITTERS & MORE


06/06/2020 -

06/06/2020 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


06/13/2020 -

6/13/2020 – $195
Sat 10:00 am – 2:00 pm

BASICS OF SUSHI


06/25/2020 -

06/25/2020 – $195
Thurs 6:00 pm – 10:00 pm

Jul 2020

PARISIAN BAGUETTES


07/11/2020 -

7/11/2020 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


07/11/2020 -

07/11/2020 – $195
Sat 3:30 pm – 7:30 pm

Aug 2020

COOKING THE NEW DELICIOUS


08/01/2020 -

08/01/2020 – $195
Sat 10:00 am – 2:00 pm

CROISSANTS


08/08/2020 -

08/08/2020 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


08/08/2020 -

08/08/2020 – $195
Sat 10:00 am – 2:00 pm

DOUGHNUTS, FRITTERS & MORE


08/15/2020 -

08/15/2020 – $195
Fri 6:00 pm – 10:00 pm

Sep 2020

FRENCH CLASSICS: COQ AU VIN & MORE


09/12/2020 -

09/12/2020 – $195
Sat 10:00 am – 2:00 pm

Other One Day Classes
Michael Chernow, ICC Grad and owner of Seamore's

Food Business Fundamentals

Launch Your Food Business With The Experts

Food Business Fundamentals (formerly Culinary Entrepreneurship) provides you with the tools, strategy and resources needed to launch, and expand, your restaurant, product or business within the growing food industry.

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

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ICC's Food Business Program

Designed by industry experts and world-class academics, ICC’s Food Business Fundamentals program (formerly Culinary Entrepreneurship) goes beyond the traditional restaurant management course. This immersive, personalized program provides students with the tools, strategies and confidence to launch, manage and grow a new or existing food business.

The program begins by demystifying the start up process, guiding students through the steps of business planning. Offered in a blended-format combining face-to-face instruction with online learning modules, this 90-hour program is fast-paced and intense. Over the 6-week course, students apply learned business tools and concepts to develop their own business plan with weekly feedback and review from instructors. At the end, students have the opportunity to pitch their idea to industry and investment experts.

Schedule Breakdown, 8 hours in person plus 7 hours online equals 90 hours over 6 weeks

Comprised of six 8-hour in-person sessions on Saturdays, and approximately 42-hours of online modules, you’ll be able to access coursework, materials, community and support when it’s most convenient for you. This combination allows flexibility for working professionals and career changers.

GAIN CRITICAL BUSINESS SKILLS FOR ANY VENTURE
From Restaurants, Cafés & Bars to Packaged Products, Food Trucks and More

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 upon and support the next as you work towards developing your business plan. By the end of the program, you’ll not only have a complete and actionable business plan to pitch to investors, but you will have gained the knowledge and skills to successfully manage your business.

Program Topics Include:
  • Foundations of successful entrepreneurship
  • Project planning and the startup process
  • 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
LEARN FROM INDUSTRY EXPERTS
Access Our Network & Gain Mentors

ICC’s instructors and network of industry leaders provides the ideal environment to cultivate the next generation of food business owners. Receive expert instruction from world-class academics such as the prestigious Cornell University School of Hotel Administration, leading restaurant groups like Bold Food and more. Our instructors are successful business owners and consultants who provide real-world experience, mentorship and support. You’ll benefit from establishing these valuable relationships long after the program ends.

Meet Your Instructors

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 identify opportunity.
  • Session 2: Concept Development
    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 assistance 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
    Now, your business plan is complete! Practice pitching your idea to industry and investment experts to receive priceless feedback.

In addition to completing weekly business plan assignments online, students also complete topic-specific online modules, designed to narrow the focus on matters 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
JOIN OUR NETWORK OF ALUMNI
These Graduates Began Their Food Businesses At ICC
BUSINESS BITES
Networking Events, Panel Discussions & Resources

Business Bites, presented by the Food Business Fundamentals program, is a series of workshops, discussion panels, networking events and resources designed to support chefs, business owners and entrepreneurs in the food industry. Previous panel discussions include Financing Your Startup, Feeding Your Social Strategy, Perfecting Your Pitch and more. Check out some of our Business Bites Resources below, or click here for the full archive of articles!

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.

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:
09/12/2020

10/17/2020 – $6,950

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
None Scheduled.
Check Back Soon
TUITION INCLUDES:
  • Application fee
  • 24/7 online access and support
shrimp

Mexican Favorites: Fish Tacos, Ceviche & More

WHAT YOU’LL LEARN

Escape to the coastal regions of Mexico this summer in ICC’s newest one-day cooking class, Mexican Favorites: Fish Tacos, Ceviche & More. Join Chef Danny Mena, ICC graduate and chef-owner of La Loncheria in Brooklyn, for a flavorful introduction to cooking with seafood in Mexican cuisine. In this hands-on class, you’ll learn to make three classic dishes and the signature sides to accompany everyone’s favorites!

cevicheFrom the refreshing flavors of a Sinaloa style ceviche, to a hearty shrimp soup with fresh vegetables, Chef Danny will teach you to make two appetizers highlighting the diverse uses of shrimp, or Camarón. Then, you’ll learn to make homemade tortillas, the perfect vessel for his delicious Blackened Fish Tacos—which you’ll learn to make from start to finish—including the Chile Lime Salsa to accompany it. As a special treat, Chef Mena will demonstrate how to create a cocktail with what he calls “the earthiest of Mexican spirits,” Mezcal—a perfect complement to the cuisine. By the end of the class, you’ll have tasted all of your hard work and be equipped with the skills to host an authentic meal for your next dinner party!

What You’ll Learn to Make:

  • Caldo de Camarón
  • Aguachile de Camarón (Sinaloa Style Ceviche)
  • Blackened Fish Tacos with a Chile Lime Salsa
  • Homemade Tortillas
  • Piña y Maguey (Mezcal Cocktail)

Purchase a gift certificate.

ABOUT CHEF DANNY MENA

Danny Mena is one of New York City’s top Mexican chefs, acclaimed for the traditional Mexican food he serves. After forgoing an engineering career for culinary school and stints at restaurants Blue Hill and The Modern, Mena started Hecho En Dumbo in 2007. He and his team quickly outgrew that space and opened the current Manhattan location in 2010.  In 2018 he opened La Loncheria in Bushwick, Brooklyn, creating a Mexican style luncheonette showcasing the often forgotten but almighty, torta (the Mexican sandwich)

Another Mexican tradition close to Mena’s heart is mezcal. Partnered in a mezcal distillery, Mezcales de Leyenda, whose mezcals are considered among the very best available in both the U.S. and Mexico.  As a trained chef, now working his way to become a sommelier, his knowledge from production to final distillation is unparalleled.

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.

shrimp
CLASS SCHEDULES
None Scheduled.
Check Back Soon
UPCOMING CLASSES

Jun 2020

DOUGHNUTS, FRITTERS & MORE


06/06/2020 -

06/06/2020 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


06/13/2020 -

6/13/2020 – $195
Sat 10:00 am – 2:00 pm

BASICS OF SUSHI


06/25/2020 -

06/25/2020 – $195
Thurs 6:00 pm – 10:00 pm

Jul 2020

PARISIAN BAGUETTES


07/11/2020 -

7/11/2020 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


07/11/2020 -

07/11/2020 – $195
Sat 3:30 pm – 7:30 pm

Aug 2020

COOKING THE NEW DELICIOUS


08/01/2020 -

08/01/2020 – $195
Sat 10:00 am – 2:00 pm

CROISSANTS


08/08/2020 -

08/08/2020 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


08/08/2020 -

08/08/2020 – $195
Sat 10:00 am – 2:00 pm

DOUGHNUTS, FRITTERS & MORE


08/15/2020 -

08/15/2020 – $195
Fri 6:00 pm – 10:00 pm

Sep 2020

FRENCH CLASSICS: COQ AU VIN & MORE


09/12/2020 -

09/12/2020 – $195
Sat 10:00 am – 2:00 pm

Other One Day Classes
Gluten Free Cinnamon Rolls

Gluten-Free Baking

Gluten Free Baking
WHAT YOU’LL LEARN

Gluten-free doesn’t mean sacrificing flavor—in fact, classic recipes can be re-imagined to achieve delicious and impressive results. All it requires is some ingredient substitution, and good pastry techniques, to recreate your favorite pastries without using wheat flour.

In this class, you’ll learn to use alternative starches (potato, rice, tapioca, etc) and xantham gum to recreate the much-desired gluten structure. Under the guidance of our expert chef-instructors, you’ll learn how to use common ingredients to create stable structures for everyday baking like orange and oats (you’ll even learn to make oat flour from scratch!). From gooey cinnamon buns, golden brown scones, mouth-watering oatmeal chocolate chip cookies, and a decadent orange cake recipe—that also happens to be dairy free—your family and friends will never know these treats are gluten-free!

Please Note: This is not a gluten-free facility.

What You’ll Learn to Make:

  • Cinnamon Buns
  • Buttermilk Scones
  • Oatmeal Chocolate Chip Cookies
  • Orange Cake (or cupcakes)

Purchase a gift certificate.

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. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

Gluten Free Cinnamon Rolls
CLASS SCHEDULES

11/07/2020

11/07/2020 – $195
Sat 3:30 pm – 7:30 pm

UPCOMING CLASSES

Jun 2020

DOUGHNUTS, FRITTERS & MORE


06/06/2020 -

06/06/2020 – $195
Sat 3:30 pm – 7:30 pm

HANDMADE PASTA


06/13/2020 -

6/13/2020 – $195
Sat 10:00 am – 2:00 pm

BASICS OF SUSHI


06/25/2020 -

06/25/2020 – $195
Thurs 6:00 pm – 10:00 pm

Jul 2020

PARISIAN BAGUETTES


07/11/2020 -

7/11/2020 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


07/11/2020 -

07/11/2020 – $195
Sat 3:30 pm – 7:30 pm

Aug 2020

COOKING THE NEW DELICIOUS


08/01/2020 -

08/01/2020 – $195
Sat 10:00 am – 2:00 pm

CROISSANTS


08/08/2020 -

08/08/2020 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


08/08/2020 -

08/08/2020 – $195
Sat 10:00 am – 2:00 pm

DOUGHNUTS, FRITTERS & MORE


08/15/2020 -

08/15/2020 – $195
Fri 6:00 pm – 10:00 pm

Sep 2020

FRENCH CLASSICS: COQ AU VIN & MORE


09/12/2020 -

09/12/2020 – $195
Sat 10:00 am – 2:00 pm

Other One Day Classes
Sous Vide dish

Sous Vide Intensive

chef herve teaching

Learn to incorporate modern sous vide techniques into your restaurant or home kitchen through ICC’s re-launched Sous Vide Intensive!

In this 2-day hands-on course—taught by ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert—you’ll gain an understanding of how time and temperature influence taste and texture, learning to apply proper safety techniques to sous vide preparations. Combining practical and theoretical instruction into one, you’ll evaluate the difference between classic preparations and sous vide cooking methods, as well as taste side-by-side comparisons of various temperatures, and times of cooking protein.

WHAT YOU’LL LEARN

Through this course, you’ll learn the techniques behind low temperature cooking and how to adapt them to your own kitchen—whether you plan to use what you learn in a professional restaurant or home kitchen setting! You’ll explore both professional grade equipment and at-home versions of immersion circulators, as well as the difference between using sous vide vacuum bags and other alternatives. Through this course, you’ll learn to control temperature to the exact “done-ness” and discover how sous vide methods can allow the use of different meat cuts. By the end, you’ll taste, test and explore various applications of sous vide cooking for your kitchen, with an array of proteins, vegetables and more! Plus, Chef Hervé will share some of his tips for plating any number of these dishes to perfection!

  • Understanding of sous vide cooking methods (including best practices and what to avoid)
  • To apply proper safety techniques
  • Introduction to sous vide equipment (including professional grade immersion circulators, as well as new at-home versions)
  • How to use and take care of various equipment for restaurant & home kitchen use
  • Techniques for using vacuum chambers vs food sealers and alternative methods to vacuum-pack bags
  • Influence of time & temperature on taste & texture
  • Evaluate the difference between classic & sous vide preparations
commercial sous vide machine
CLASS SCHEDULES
None Scheduled.
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.

UPCOMING CLASSES

Jun 2020

ARTISANAL BREAD BAKING


06/01/2020 -

06/05/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

CULINARY TECHNIQUES


06/03/2020 -

06/30/2020 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


06/08/2020 -

06/12/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

CAKE DECORATING CARVED CAKES


06/08/2020 -

06/10/2020 – $495
Mon-Wed, 9:00 am – 2:00 pm

ESSENTIALS OF ITALIAN COOKING


06/08/2020 -

06/12/2020 – $1,625
Mon-Fri 5:45 pm – 10:45 pm

ESSENTIALS OF PASTRY ARTS


06/15/2020 -

06/19/2020 – $1,550
Mon-Fri 9:30 am – 2:30 pm

CHOCOLATE, CANDY & CONFECTIONS


06/22/2020 -

06/26/2020 – $1,030
Mon – Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


06/26/2020 -

06/27/2020 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Jul 2020

INTRODUCTION TO CAKE DECORATING


07/06/2020 -

07/10/2020 – $1,030
Mon-Fri 9:00 am – 2:00 pm

Aug 2020

ARTISANAL BREAD BAKING


08/17/2020 -

08/21/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

UPCOMING CLASSES

One Day Classes: CA

ICC French Pastries

Pastry Techniques

If the mere mention of elegant French pastries or exquisite cakes makes your heart race, ICC’s Pastry Techniques course may just be what you’re looking for. Through this in-depth course, bakers get a taste of a professional pastry kitchen, taking their skills to new heights and learning how to create a wide range of desserts.

WHAT YOU’LL LEARN

Taught by ICC’s inspiring pastry chef-instructors, these small, high-energy classes are hands-on, exciting and a great training ground for the at-home baker who wants to learn techniques employed by professional pastry chefs in the industry.

Come to class each day, slip on your baker’s whites and get ready to discover how to handle a pastry bag with precision, temper and mold chocolate, decorate cakes and much more—skills that will become second nature as you progress through 100 hours of fast-paced training. Best of all, you’ll do it at your own well-equipped workstation, in the same modern facilities used by the school’s career students.

Serious amateurs will learn to:

  • Bake cakes and tarts
  • Work with chocolate
  • Construct mousses and hot & cold desserts
  • Make petits fours
  • Create sugar syrups, meringues and buttercreams
  • Develop skills in cake decoration
  • Make puff pastry and pâte a choux
  • Use baking tools and equipment properly
  • Become familiar with the ingredients of the pastry kitchen
TUITION INCLUDES

Application fee
Uniform
Tool kit
Books and supplies
“Family meal” prepared by culinary program students (weekdays)

Purchase a gift certificate

ICC French Pastries
CLASS SCHEDULES

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

None Scheduled.
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.

UPCOMING CLASSES

Jun 2020

ARTISANAL BREAD BAKING


06/01/2020 -

06/05/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

CULINARY TECHNIQUES


06/03/2020 -

06/30/2020 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


06/08/2020 -

06/12/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

CAKE DECORATING CARVED CAKES


06/08/2020 -

06/10/2020 – $495
Mon-Wed, 9:00 am – 2:00 pm

ESSENTIALS OF ITALIAN COOKING


06/08/2020 -

06/12/2020 – $1,625
Mon-Fri 5:45 pm – 10:45 pm

ESSENTIALS OF PASTRY ARTS


06/15/2020 -

06/19/2020 – $1,550
Mon-Fri 9:30 am – 2:30 pm

CHOCOLATE, CANDY & CONFECTIONS


06/22/2020 -

06/26/2020 – $1,030
Mon – Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


06/26/2020 -

06/27/2020 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Jul 2020

INTRODUCTION TO CAKE DECORATING


07/06/2020 -

07/10/2020 – $1,030
Mon-Fri 9:00 am – 2:00 pm

Aug 2020

ARTISANAL BREAD BAKING


08/17/2020 -

08/21/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

UPCOMING CLASSES

Wines of France at Google

No country is more widely recognized for its contributions to wine, or for a culture so intrinsically tied to the sublime juice.

WHAT YOU’LL LEARN

Over 9 Tuesday evening classes, you will learn in detail about 11 major French winemaking regions and their unique sub-regions. From winemaking laws, styles, producers, history and geography, our Master Sommelier instructors give you an in-depth education on what many consider the most revered wine-producing country in the world.

Taste 8 wines during each class–72 wines over the entire course–valued at approximately $2,500. Sip your way across the countryside with bubbly, palate-cleansing Champagne, to the gravelly left-bank of Bordeaux, to lesser-known, but equally delicious wines from the rustic Southwest.

Created to deliver the equivalent education of the Wines of France unit in our Intensive Sommelier Training program, Wines of France at Google brings ICC’s Total Immersion wine education to you for a fraction of the price (approx. $700 in savings).

SYLLABUS

September 27: AOC Law and Alsace
October 4: Loire Valley
October 11: White Burgundy
October 18: Red Burgundy
October 25: Southern Burgundy, Jura, Savoie
November 1: Rhône and Provence
November 8: Bordeaux
November 15: Southwest
November 29: Champagne

Each class includes theory and guided tastings of the topics and/or regions covered. Stemware will be provided.

This class is only open to Googlers, Alphabeters, TVCs, and properly badged and escorted guests.

No food included.

Please note that this class is an amateur level course and is not intended to prepare you for any sommelier certifications. If you are interested in pursuing a career in wine, check out the Intensive Sommelier Training program at the International Culinary Center.

If you have any questions, please do not hesitate to contact ICC’s Associate Wine Director, Rachel Lintott: rlintott@culinarycenter.com or 408-370-5578

CLASS SCHEDULES
None Scheduled.
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 866.318.2433. 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.

UPCOMING CLASSES
None Scheduled.
Check Back Soon

Cake Decorating: Figurines

Recreating life in food requires great carving and sculpting skills. Learn the art of modeling figurines to make your next food fantasy come to life.

The art is in the details, and every cake decorator needs a supply of decorative techniques to bring their creation to life. Learn how to bring 3-dimensional elements of real life to your design. With instruction from world-class cake specialists, this 3-day class will give you the confidence to mold, sculpt, and color an assortment of figures and objects that will amaze!

WHAT YOU’LL LEARN
  • To make modeling chocolate and sugar gum paste
  • Create fruit shapes, humans, animals and inanimate objects through rolled fondant, sugar gum paste, modeling chocolate and marzipan.
  • To make and apply rice cereal treats
  • Coloring with airbrushing and luster dusts
  • Create a “fantasy” scene with figurines using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students

Purchase a gift certificate

CLASS SCHEDULES
None Scheduled.
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.

UPCOMING CLASSES

Jun 2020

ARTISANAL BREAD BAKING


06/01/2020 -

06/05/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

CULINARY TECHNIQUES


06/03/2020 -

06/30/2020 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


06/08/2020 -

06/12/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

CAKE DECORATING CARVED CAKES


06/08/2020 -

06/10/2020 – $495
Mon-Wed, 9:00 am – 2:00 pm

ESSENTIALS OF ITALIAN COOKING


06/08/2020 -

06/12/2020 – $1,625
Mon-Fri 5:45 pm – 10:45 pm

ESSENTIALS OF PASTRY ARTS


06/15/2020 -

06/19/2020 – $1,550
Mon-Fri 9:30 am – 2:30 pm

CHOCOLATE, CANDY & CONFECTIONS


06/22/2020 -

06/26/2020 – $1,030
Mon – Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


06/26/2020 -

06/27/2020 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Jul 2020

INTRODUCTION TO CAKE DECORATING


07/06/2020 -

07/10/2020 – $1,030
Mon-Fri 9:00 am – 2:00 pm

Aug 2020

ARTISANAL BREAD BAKING


08/17/2020 -

08/21/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

UPCOMING CLASSES

Cake Decorating: Advanced Piping

Practice makes perfect! Advance your piping techniques in our 3-day course.

Creating a cake masterpiece is no easy feat! Every cake artist knows that piping is the definitive decorating expression. In this 3-day, hands-on cake decorating course, you’ll gain valuable hands-on training to advance your piping technique from some of New York City’s best cake designers.

WHAT YOU’LL LEARN
  • To make royal icing and American buttercream
  • To construct and use paper cornets
  • Piping exercises including basketweave, brush embroidery, filigree, flooding, and lace
  • To create buttercream flowers and leaves
  • Decorate a 6″ dummy cake using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students

Purchase a gift certificate.

CLASS SCHEDULES
None Scheduled.
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.

UPCOMING CLASSES

Jun 2020

ARTISANAL BREAD BAKING


06/01/2020 -

06/05/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

CULINARY TECHNIQUES


06/03/2020 -

06/30/2020 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


06/08/2020 -

06/12/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

CAKE DECORATING CARVED CAKES


06/08/2020 -

06/10/2020 – $495
Mon-Wed, 9:00 am – 2:00 pm

ESSENTIALS OF ITALIAN COOKING


06/08/2020 -

06/12/2020 – $1,625
Mon-Fri 5:45 pm – 10:45 pm

ESSENTIALS OF PASTRY ARTS


06/15/2020 -

06/19/2020 – $1,550
Mon-Fri 9:30 am – 2:30 pm

CHOCOLATE, CANDY & CONFECTIONS


06/22/2020 -

06/26/2020 – $1,030
Mon – Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


06/26/2020 -

06/27/2020 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Jul 2020

INTRODUCTION TO CAKE DECORATING


07/06/2020 -

07/10/2020 – $1,030
Mon-Fri 9:00 am – 2:00 pm

Aug 2020

ARTISANAL BREAD BAKING


08/17/2020 -

08/21/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

UPCOMING CLASSES