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

05/29/2020

05/30/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

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

Oct 2019

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Dec 2019

CHOCOLATE, CANDY & CONFECTIONS


12/02/2019 -

12/06/2019 – $1,030
Mon – Fri 5:30 pm – 10:30 pm

SUGAR PASTE FLOWERS SESSION A


12/10/2019 -

12/12/2019 – $495
Tues-Thurs 5:30 pm – 10:30 pm

Jan 2020

CULINARY TECHNIQUES


01/06/2020 -

02/03/2020 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/13/2020 -

01/17/2020 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF PASTRY ARTS


01/27/2020 -

01/31/2020 – $1,550
Mon-Fri 5:30 pm – 10:30 pm

UPCOMING CLASSES

Olive Oil Sommelier Certification: Course Two

Course Two is designed to hone your sensory assessment skills in olive oil. Dive deeper into olive oil chemistry, testing methods and quality standards in day one. With an emphasis on advanced sensory assessment techniques, you’ll continue to sample oils from around the world.

Days two and three are reserved for instructional tasting exercises where you’ll put what you’ve learned into action—participating in formal proficiency testing and selective trials to identify cultivars, the presence and degree of defect and quality characteristics. Students who complete both courses, One and Two, and meet proficiency benchmarks will receive their Olive Oil Sommelier Certification.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Production, processing and olive oil chemistry
  • Sensory evaluation and advanced analysis
  • Sensory perception and health
  • Testing methods and advanced sensory assessment techniques
  • Proficiency testing and instruction
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. As a pre-requisite, successful completion of Olive Oil Sommelier Certification, Course One (18 hours) is required prior to attending this course. Completion of both courses is required for certification.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

CLASS SCHEDULES

05/14/2020

05/16/2020 $1,400
Thur-Sat 9:00 am – 4:00 pm

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

Oct 2019

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Dec 2019

CHOCOLATE, CANDY & CONFECTIONS


12/02/2019 -

12/06/2019 – $1,030
Mon – Fri 5:30 pm – 10:30 pm

SUGAR PASTE FLOWERS SESSION A


12/10/2019 -

12/12/2019 – $495
Tues-Thurs 5:30 pm – 10:30 pm

Jan 2020

CULINARY TECHNIQUES


01/06/2020 -

02/03/2020 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/13/2020 -

01/17/2020 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF PASTRY ARTS


01/27/2020 -

01/31/2020 – $1,550
Mon-Fri 5:30 pm – 10:30 pm

UPCOMING CLASSES

Olive Oil Sommelier Certification: Course One

In this first level, 3-day course, we will examine the history and cultivation of the olive tree and delve into harvest and the methods used in olive oil production. We will taste samples from around the world and learn to recognize olive oil defects and sensory attributes.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Olive tree history, cultivation and harvesting
  • Production and processing
  • Grades and standards
  • Introduction to sensory assessment, tasting techniques and food pairings
  • Olive oil defects and positive attributes
  • Introduction to olive oil chemistry
  • Olive oil cultivars
  • Regional sensorial characteristics
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. Completion of both courses is required for certification. This course, Olive Oil Sommelier Certification: Course One, is a prerequisite for Olive Oil Sommelier Certification Course Two.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

CLASS SCHEDULES

05/11/2020

05/13/2020 $1,400
Mon-Wed 9:00 am – 4:00 pm

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

Oct 2019

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Dec 2019

CHOCOLATE, CANDY & CONFECTIONS


12/02/2019 -

12/06/2019 – $1,030
Mon – Fri 5:30 pm – 10:30 pm

SUGAR PASTE FLOWERS SESSION A


12/10/2019 -

12/12/2019 – $495
Tues-Thurs 5:30 pm – 10:30 pm

Jan 2020

CULINARY TECHNIQUES


01/06/2020 -

02/03/2020 – $8,230
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


01/13/2020 -

01/17/2020 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF PASTRY ARTS


01/27/2020 -

01/31/2020 – $1,550
Mon-Fri 5:30 pm – 10:30 pm

UPCOMING CLASSES

Food Styling For Media

MAKE MOUTHS WATER

Behind every mouthwatering food image is an accomplished food stylist—and the tricks of the trade are essential to transform ordinary plates into irresistible eye candy. This course will help launch your career as you learn to apply what you learn in the kitchen to the field—from building your own food styling kit, to learning how to style for different media, to gaining hands-on styling experience for an assortment of dishes.

WHAT YOU’LL LEARN
  • How to style food for TV and video
  • How to work with “trouble” foods, i.e., foods notoriously difficult to style
  • Prop styling – choosing the rights props for certain foods
  • The best ways to style process shots and plated shots
CLASS SCHEDULES
Classes start year round

11/15/2019

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

03/13/2020

03/14/2020
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

TUITION INCLUDES:
  • Full, two-day food styling course participation
  • Hands-on Total Immersion instructions
  • Supplies
GET STARTED:
Interested in jumpstarting your culinary career as a food stylist?
Start an Application

Purchase a Gift Certificate

Ask your admissions representative about the ICC alumni discount!

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.

Culinary Entrepreneurship

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.

Meet Your Instructors

Liz Alpern
The Gefilteria, Co-Founder & Chef Gefiltemonger

Justine Clay
Speaker & Business Coach for Creative Entrepreneurs and Freelancers

Larry Fish
Hospitality Consultant (Financier Patisserie, Stone Street Coffee & more)

Alek Marfisi
Founder, Upwind Strategies

Jackie McMann-Olivery, PHR
Director, Talent & Culture
Bold Food | Bobby’s Burger Palace

Douglas Riccardi
Owner/Creative Director, Memo NY

Stephani Robson, PhD
Senior Lecturer, School of Hotel Administration Cornell University

Mario Rodriguez
Bootleg Avocado, LLC

Philip Ruskin
Ruskin International Communications

Bradford Thompson
Chef and Owner of Bellyfull Hospitality

Tracy Wilson
Hospitality Consultant (Union Square Hospitality Group (20+ years), Brooklyn Barge)

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.

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:
03/07/2020

04/18/2020 – $6,950

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
11/02/2019 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

11/18/2019 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

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