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

05/08/2020

05/09/2020 – $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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

UPCOMING CLASSES
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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

UPCOMING CLASSES

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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

UPCOMING CLASSES

Cake Decorating with Chocolate

Chocolate isn’t just for bonbons and candies! Using this delicious (but delicate) medium for cake decorating is a secret weapon for any advanced cake decorator. Taught by some of New York City’s best cake designers, this 4-day, hands-on cake class will teach you the science and art of tempering chocolate and enhance your skills using ganache, modeling chocolate and a variety of decorations to adorn your next masterpiece.

WHAT YOU’LL LEARN
  • Principals of chocolate tempering and ganache
  • Basic chocolate decorations including cut-outs, cigarettes, curls, and bows
  • To make and use modeling chocolate
  • To use cocoa butter colors, as well as milk and white chocolates
  • To construct and use paper cornets
  • Bake and decorate a 9” chocolate ganache layered cake with chocolate decorations using a provided design
TUITION INCLUDES
  • Application fee
  • Uniform
  • 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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

UPCOMING CLASSES

Cake Decorating: Carved Cakes

Carving a cake to your client’s desire is no “piece of cake”! Constructing a carved cake masterpiece requires being an adept baker, knowing the finer points of cake and frosting. In this 3-day, hands-on cake course taught by world-class cake specialists, you’ll gain the skills and knowledge to stack, carve, and decorate your next creation!

WHAT YOU’LL LEARN
  • Basic cake and frosting principals
  • Cake construction including baking, layering, and stacking with dowels
  • To construct and use paper cornets
  • To make and apply rice cereal treats
  • Cake carving
  • Rolled Fondant applications
  • To create and decorate a carved cake using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students
CLASS SCHEDULES

06/08/2020

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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

UPCOMING CLASSES

Fundamentals of Wine

Like any great field of study, wine appreciation is a life-long endeavor. It can start out intimidating and mysterious, but with structured guidance, a fascinating world of smell, taste and flavor – can awaken. In this intensive 3-day program, learn to taste and describe wine as we travel through commercially important wine regions of the world.

WHAT YOU’LL LEARN

We begin with the historical context of the great regions of Europe and taste benchmark examples of the classic styles – from sparkling to still, to fortified. We’ll make sense of how these wines came to be and their current relevance in the global wine market.

Not to be outdone, the regions we refer to as the New World, the Americas, the Antipodes and South Africa, have an equally compelling story to tell. We’ll taste the New Classics and draw comparisons to, and discern differences from, their Old World predecessors. In a global market, it’s the planet’s vineyards competing for market share! With our 3-day intensive training, you’ll begin to think differently about the business of wine and – to your great pleasure – eat and drink more deeply with your new life skills.

TUITION INCLUDES
  • Application fee
  • Books and supplies

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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

UPCOMING CLASSES

Charcuterie & Pâtés

Imagine setting out beautifully arranged plates of pâtés, saucisson and prosciutto —all made at home in your very own kitchen. At ICC, you can learn elements of the craft of the charcutier, a trade that has been around for centuries. Getting a taste of life as a charcutier doesn’t have to take a big bite out of your schedule, however; by simply following our trademark Total ImmersionSM training method, you’ll be amazed by how much you’ll gain in just 15 class hours. Don your own set chef’s whites, enter our professional kitchens and listen as chef-instructors share the techniques, tips and trade secrets that took them years to learn.

WHAT YOU’LL LEARN

You’ll walk away with hands-on knowledge to make fresh-cured bacon, prosciutto, fresh and dry-cured sausages, pâtés, pork rillettes and duck and ham confit. Among the subjects discussed will be the traditions of charcuterie; an overview of pig anatomy and butchery; methods used to salt, smoke and cure meats; and techniques of working with seasonings, casings and more.

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

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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

UPCOMING CLASSES
Knife Skills, Deboning, Filleting

Knife Skills, Deboning & Filleting

From taillage to chiffonade, quartering a chicken to cooking in parchment, filleting a fish to sauce-making, get a hands-on primer on more than a dozen fundamental knife and cooking skills.

WHAT YOU’LL LEARN

Sharpen your knives—and your skills—with this three-session class designed to give you greater consistency, confidence and precision in the kitchen. Understanding the correct way of holding and using a knife, you’ll start with basic vegetable cuts, progressing to julienne, chiffonade and other advanced skills, including learning how to break down and quarter whole chickens and fillet whole fish. Blanching, roasting and sautéing, emulsions and making sauces all promise to be game-changers in your kitchen long after the class ends.

TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies

Purchase a gift certificate

Knife Skills, Deboning, Filleting
CLASS SCHEDULES

09/21/2020

09/23/2020 – $625
Mon-Wed 9:30 am – 2:30 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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

UPCOMING CLASSES

Olive Oil Sommelier Certification

olive oil sommelier

Developed in partnership with the Olive Oil Times Education Lab, ICC’s Olive Oil Sommelier Certification program offers groundbreaking education in the diverse world of olive oil. Created for aspiring olive oil sommeliers, this cutting-edge five-day certification course brings together the world’s foremost olive oil experts and educators for lessons spanning production, quality management and advanced sensory assessment. Throughout the 35-hour course, you’ll taste samples of oils from around the world through interactive tasting sessions designed to develop sensory memory, while examining olive oil defects and quality characteristics.

The course begins by examining the history and cultivation of the olive tree, delving into harvest and the methods used in olive oil production. You’ll explore olive oil chemistry, testing methods and quality standards. With an emphasis on building advanced sensory assessment techniques, you’ll sample olive oils through instructional tasting exercises. Then 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.

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, processing and olive oil chemistry
  • Olive oil grades and standards
  • Advanced sensory assessment and tasting techniques
  • Food pairing
  • Shelf-life and quality management
  • Olive cultivars and terroir
  • Olive oil defects and positive attributes
  • Organic farming and biodiversity
  • Advanced milling techniques and filtering
  • Regional sensorial characteristics of monocultivar oils
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end
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

08/24/2020

08/28/2020 $2,800
Mon-Fri 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

Apr 2020

ESSENTIALS OF JAPANESE CUISINE


04/13/2020 -

04/17/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

May 2020

SOUS VIDE INTENSIVE


05/08/2020 -

05/09/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

BREAKFAST BREADS & PASTRIES


05/18/2020 -

05/22/2020 – $1,030
Mon-Fri 8:30 am – 2:00 pm

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

UPCOMING CLASSES