FCI: Parisian Baguettes

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Parisian Baquettes class.

WHAT YOU’LL LEARN

Freshly baked bread is one of those simple pleasures in life. It may be the oldest tradition in baking, but the aroma never fails to rouse one’s appetite.

Eating a delicious baguette is only part of the fun: making it from scratch brings its own sense of reward. Take it from us; we were founded as The French Culinary Institute three decades ago and are renowned for our bread course and the loaves baked fresh daily for L’Ecole, our restaurant.

Here, we will teach you how to make the perfect baguette—that rich, chewy texture, the aroma, the satisfying crunch of the crust. Get hands-on in mixing, fermenting, folding and shaping your dough with Old-World techniques before scoring and finishing it in the oven.

After this short class, you’ll be able to make fresh baguettes anytime.

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.

The French Culinary Institute
CLASS SCHEDULES

01/11/2020

1/11/2020 – $195
Sat 10:00 am – 2:00 pm

05/16/2020

5/16/2020 – $195
Sat 10:00 am – 2:00 pm

UPCOMING CLASSES

Nov 2019

MACARONS & MADELEINES


11/22/2019 -

11/22/2019 – $195
Fri 6:00 pm – 10:00 pm

Dec 2019

HANDMADE PASTA


12/07/2019 -

12/07/2019 – $195
Sat 10:00 am – 2:00 pm

HOLIDAY COOKIES


12/07/2019 -

12/07/2019 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


12/13/2019 -

12/13/2019 – $195
Fri 6:00 pm – 10:00 pm

Jan 2020

PARISIAN BAGUETTES


01/11/2020 -

1/11/2020 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


01/11/2020 -

01/11/2020 – $195
Sat 3:30 pm – 7:30 pm

WINE UNCORKED


01/11/2020 -

01/11/2020 – $195
Sat 12:00 pm – 3:00 pm

CROISSANTS


01/25/2020 -

01/25/2020 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


01/25/2020 -

01/25/2020 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


01/30/2020 -

01/30/2020 – $195
Thur 6:00 pm – 10:00 pm

Other One Day Classes
french-classics-coq-au-vin

FCI French Classics: Coq Au Vin & More

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this French Classics: Coq Au Vin & More class.

WHAT YOU’LL LEARN

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this French Classics: Coq Au Vin & More class.

In this class, you’ll savor the tastes of France and add a host of new techniques to your cooking repertoire while learning how to make classic dishes. A chef-instructor will guide you through the execution behind a three-course seasonal menu with dishes such as Warm Petatou and Goat Cheese Salad, Coq au Vin and Chocolate Soufflé.

You’ll learn how to properly cook protein, while also seeing how to whisk together a classic vinaigrette with just the right flavor and consistency. You’ll practice forming a dish like petatou by layering potatoes, tossed with herbs and olives, into ring molds. Finally, you’ll learn the keys to making a classic French dessert that will end any meal with a sweet, and memorable, touch.

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.

The French Culinary Institute
french-classics-coq-au-vin
CLASS SCHEDULES

02/01/2020

02/01/2020 – $195
Sat 10:00 am – 2:00 pm

09/12/2020

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

UPCOMING CLASSES

Nov 2019

MACARONS & MADELEINES


11/22/2019 -

11/22/2019 – $195
Fri 6:00 pm – 10:00 pm

Dec 2019

HANDMADE PASTA


12/07/2019 -

12/07/2019 – $195
Sat 10:00 am – 2:00 pm

HOLIDAY COOKIES


12/07/2019 -

12/07/2019 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


12/13/2019 -

12/13/2019 – $195
Fri 6:00 pm – 10:00 pm

Jan 2020

PARISIAN BAGUETTES


01/11/2020 -

1/11/2020 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


01/11/2020 -

01/11/2020 – $195
Sat 3:30 pm – 7:30 pm

WINE UNCORKED


01/11/2020 -

01/11/2020 – $195
Sat 12:00 pm – 3:00 pm

CROISSANTS


01/25/2020 -

01/25/2020 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


01/25/2020 -

01/25/2020 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


01/30/2020 -

01/30/2020 – $195
Thur 6:00 pm – 10:00 pm

Other One Day Classes

Cupcake Decorating

Decorated Cupcakes
WHAT YOU’LL LEARN

Dressed up or dressed down, cupcakes are the star of the show at any special occasion. In this hands-on class, learn a variety of cake decorating techniques from the experts that will add a personal touch and extra polish to your cupcake creations.

Your lesson begins with a baking demonstration that will give you the keys to mixing and baking moist cupcakes with fine crumb. Then, you’ll proceed to the main event: decorating cupcakes that are yours to take home.

You’ll utilize the tools of the trade, learning how to handle a piping bag fitted with the proper piping tip and construct the paper cornets used to add delicate details. Among the other techniques covered: how to work with chocolate glaze, coloring and piping buttercream and royal icing, working with marzipan for decorations and sculpting rolled fondant into flowers and bows.

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.

Decorated Cupcakes
CLASS SCHEDULES

03/21/2020

03/21/2020 – $195
Sat 3:30 pm – 7:30 pm

10/24/2020

10/24/2020 – $195
Sat 3:30 pm – 7:30 pm

UPCOMING CLASSES

Nov 2019

MACARONS & MADELEINES


11/22/2019 -

11/22/2019 – $195
Fri 6:00 pm – 10:00 pm

Dec 2019

HANDMADE PASTA


12/07/2019 -

12/07/2019 – $195
Sat 10:00 am – 2:00 pm

HOLIDAY COOKIES


12/07/2019 -

12/07/2019 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


12/13/2019 -

12/13/2019 – $195
Fri 6:00 pm – 10:00 pm

Jan 2020

PARISIAN BAGUETTES


01/11/2020 -

1/11/2020 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


01/11/2020 -

01/11/2020 – $195
Sat 3:30 pm – 7:30 pm

WINE UNCORKED


01/11/2020 -

01/11/2020 – $195
Sat 12:00 pm – 3:00 pm

CROISSANTS


01/25/2020 -

01/25/2020 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


01/25/2020 -

01/25/2020 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


01/30/2020 -

01/30/2020 – $195
Thur 6:00 pm – 10:00 pm

Other One Day Classes

FCI: Macarons & Madeleines

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Macarons & Madeleines class.

WHAT YOU’LL LEARN

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Macarons & Madeleines class.

In this lively hands-on class, you will learn how easy it is to make marvelous madeleines—those elegant and distinctively shell-shaped French cakes—and the ever-popular classic French macaron (Gerber or macaron en français using almonds, meringue, buttercream and ganache). The result: delicate, delicious creations in bright, bold colors.

Expand your repertoire to make additional creations including the classic American coconut-based macaroon. After class, you’ll have beaucoup goodies to wrap up and bring home, as well as the proper techniques and recipes to sweeten any future occasion.

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.

The French Culinary Institute
CLASS SCHEDULES

11/22/2019

11/22/2019 – $195
Fri 6:00 pm – 10:00 pm

01/11/2020

01/11/2020 – $195
Sat 3:30 pm – 7:30 pm

UPCOMING CLASSES

Nov 2019

MACARONS & MADELEINES


11/22/2019 -

11/22/2019 – $195
Fri 6:00 pm – 10:00 pm

Dec 2019

HANDMADE PASTA


12/07/2019 -

12/07/2019 – $195
Sat 10:00 am – 2:00 pm

HOLIDAY COOKIES


12/07/2019 -

12/07/2019 – $195
Sat 3:30 pm – 7:30 pm

DOUGHNUTS, FRITTERS & MORE


12/13/2019 -

12/13/2019 – $195
Fri 6:00 pm – 10:00 pm

Jan 2020

PARISIAN BAGUETTES


01/11/2020 -

1/11/2020 – $195
Sat 10:00 am – 2:00 pm

MACARONS & MADELEINES


01/11/2020 -

01/11/2020 – $195
Sat 3:30 pm – 7:30 pm

WINE UNCORKED


01/11/2020 -

01/11/2020 – $195
Sat 12:00 pm – 3:00 pm

CROISSANTS


01/25/2020 -

01/25/2020 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


01/25/2020 -

01/25/2020 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


01/30/2020 -

01/30/2020 – $195
Thur 6:00 pm – 10:00 pm

Other One Day 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

03/13/2020

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

06/12/2020

06/13/2020
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

Fields marked with an * are required
GET FREE INFORMATION

By submitting this form, you will receive information about programs and classes according to the terms of our Privacy Policy. You may unsubscribe at any time.

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
Fields marked with an * are required

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

Intensive Sommelier Training : New York

Break Into The Wine Industry

ICC is the ONLY school with 11 Master Sommeliers on faculty who share their encyclopedic knowledge while focusing on the practical and technical aspects of your education.

Watch the video to learn more

Fields marked with an * are required
GET FREE INFORMATION

By submitting this form, you will receive information about programs and classes according to the terms of our Privacy Policy. You may unsubscribe at any time.

THE ICC ADVANTAGE:

Students learn how to taste and evaluate bottles from around the world and, at the end of the course, have the option to take, on-site, the Court of Master Sommeliers’ Introductory and Certified Sommelier Examinations—a valued and internationally recognized credential. The course is taught by Master Sommelier and Dean of Wine studies, Scott Carney, who has held leadership positions at Les Halles Group, The Glazier Group and Jean-Georges Management.

MASTERFUL INSTRUCTION
ICC is the ONLY school with 11 Master Sommeliers on its faculty
Under the guidance of our 11 Master Sommeliers on staff, our customized Total ImmersionSM curriculum consists of eight units that cover essential topics, including wine styles and winemaking, tasting and professional service techniques and much more. Over the course of the program, students taste approximately 300 wines.
Professional Preparation
In contrast to recreational wine classes, this course is specifically aimed at aspiring professionals seeking the in-depth expertise required to succeed in the wine industry. Graduates work in a wide range of positions in the beverage industry including sommelier, beverage director, tasting room coordinator, wine bar proprietor, brand ambassador, wholesaler or retailer, and gain lifetime access to ICC’s extensive job and alumni network.
certified sommelier pin

An astounding 19 of the past 20 times the Certified Sommelier exam has been administered in NYC, an ICC graduate has scored the highest, earning the Walter Clore Scholarship prize.

Location, Location, Location

Our program is located in the heart of New York City in the downtown neighborhood of Soho. With a tremendous range of wine businesses concentrated in just one city, the opportunities for exposure and success are endless. Whether exploring vineyards in the North Fork of Long Island, or start-up ventures just over the Brooklyn Bridge, New York City delivers an extraordinary wine experience.

UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you graduate is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the wine industry.

Plus, successful graduates of the Intensive Sommelier Training program will be guaranteed a spot in the periodic Certified Sommelier exams, and also have the opportunity to take the 1st two examinations back-to-back, a privilege reserved for a select few candidates outside the ICC program.

After certification, our unparalleled career services department will assist you in finding the right position to get started on your path towards becoming a working Sommelier.

This program is a total game-changer….It is THE best way to fast-track success in a very competitive professional field.

-Jason Jacobeit – Wine Director at Bâtard

ALL-STAR INSTRUCTORS & DEANS
Crafted by ICC’s 11 Master Sommeliers & The Court of Master Sommeliers Americas
At the heart of The ICC Intensive Sommelier Training program, affectionately called “The Somm School”, is our exclusive arrangement with the Master Court of Sommeliers Americas and the unmatched 11 Master Sommeliers on the ICC faculty.   Learn from the masters of the craft, lead by world-renowned expert and accomplished Wine Director, Dean of Wine Studies Scott Carney.  This is the ONLY program approved by the Master Court of Sommeliers Americas.

WHAT YOU'LL LEARN IN AS LITTLE AS 10 WEEKS

WINE FOUNDATION

Learn the basics of viticulture and oenology, gaining an understanding of the creative and business decisions made in bringing a wine to the marketplace. Explore the physiology of flavor, and learn the language of smell and taste to successfully describe and sell wine. Take steps in the fascinating field of wine and food pairing to add value to the dining experience and build a clientele. Grow your confidence in the proper service of wine, as we train you at the highest level of fine dining. A class trip to a local winery is offered outside of class hours, bringing to life all you have learned about growing vines, vinifying grapes, and tasting wine.

FRANCE

A true understanding of fine wine begins with France. Get a grasp on the complex appellation system as a base for travelling the diverse regions of this ancient wine-making country.  In each class, we will elucidate the geography, appellation law, major grapes and wine styles, and notable producers of the region.  You will taste the great wines of Burgundy and Bordeaux, the charming wines of Alsace and the Loire, the fascinating wines of lesser known regions such as the Jura and the Languedoc, and many more.  We will discuss the history of each region, examining the evolution of wine-making and challenges that vignerons face.  This module concludes with (what else?) Champagne – an opportunity to taste some exquisite wines and delve into the details of sparkling wine service.

NEW WORLD

The dichotomy between old-world and new-world wines becomes ever more complex with changing climates and innovations in wine-making.  Countries that were not previously acknowledged as producers of fine wine are now becoming true forces in the marketplace and on wine lists.  Explore international powerhouses such as Australia, New Zealand, and Chile; understand the traditional and evolving styles of California wine; and taste the increasingly complex wines of South Africa and New York.  Learn about the emerging markets in Canada, Mexico, and all 50 US states.  You will gain an understanding of the experimentation and innovation that have changed the wine-making world and produced an incredible diversity of wines across the globe.

ITALY

In Module 3 we travel back to the old world, exploring the rich history and diverse wines of Italy.  A country whose nationhood dates back only to the 1860’s, Italy is an incredible patchwork of 20 wine regions, hundreds of appellations, and over 1,000 grape varieties.  We break down this daunting subject of study into 4 clear sections, beginning with the great wines of Piedmont (Barolo or Barbaresco, anyone?) and then the rest of Northern Italy.  Next, we explore Tuscany, home of Chianti, Brunello, and the famous Super Tuscans, discussing controversies over appellation law and the creation of a whole new category of wine. Finally, we head to Southern Italy, tasting the robust wines of Sicily, Campania, and more. Wine is inseparable from food in Italy, and you’ll up your pairing game by discovering some of the world’s greatest food wines from this storied wine country.

IBERIAN PENSINSULA

Spain and Portugal both joined the European Union in 1986, yet their historical approaches to wine and the global market have radically differed.  Study these business strategies – and taste some fantastic wine! – as we travel through the historic regions of Rioja, Ribera del Duero, Xeres, and the Douro.  Here you will taste some of the greatest, most famous and ageable fortified wines in the world: Port, Madeira, and Sherry (whose rising popularity makes it an essential piece of any sommelier’s toolkit).  We also explore the unique dry wines of Portugal, representing excellent value, and the more recently successful Spanish regions of Priorato, Galicia, Rueda, and more.

WINES OF GERMANY AND EASTERN EUROPE

The Romans came over the Alps two thousand years ago, leaving us the spectacular legacy of wine made in the coolest and challenging of climates. We’ll travel the great rivers: Rhine, Danube, Mosel, and their tributaries to explore the sommelier fascination with the great Riesling grape and others along the way. We will explore the diverse wines of Austria, including (of course!) the ancient elixir of kings: Tokaji.  And no wine education is complete without a focus on the world’s oldest wine regions, now making a new impact on the world of wine: Greece, Lebanon, Georgia, Slovenia, Croatia, and more.

BEER & SPIRITS

The world goes round with sales and no sommelier worth her pin will let slip an opportunity to give the guest what they want (or don’t know they want!).  And they all don’t want wine!  Following the rise of sommelier, there has come new-found interest in beer, sake, cocktails, and spirits – and their places at the dining table.  We will detail the processes of brewing beer, making sake, and distilling spirits, and deep-dive into the classic cognacs and whiskies. Finally we’ll explore the dazzling world of vermouth, amaro, liqueurs, cocktails, and the other beautiful closes to an evening that leave us with an improved sense-of well-being.

WINE PROGRAM MANAGEMENT

It is one thing to be a great blind taster. It is another thing entirely to run a profitable $3M beverage program.  Our Program Management module elucidates the chief considerations for building a wine list, and gives you the opportunity to create one of your own – from selecting the wines to costing them out and designing an eye-catching list.  We also review what it takes to run a successful beverage program, from purchasing decisions to legal considerations, staff training, and more. As the final module to our program, this is the stage at which we will also fine-tune our service and sales skills in preparation for the Court of Master Sommeliers’ Certified Examination, the culmination of our course of study. By this time, our Master Sommeliers will have mentored you through no fewer than 300 benchmark examples of the wines of the world. You will be a new you!

The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements.

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 – M-F – 10 Weeks
10:00 am to 2:00 pm
Upcoming Classes:
01/03/2020

03/16/2020  – $9,950

04/06/2020

06/15/2020  – $9,950

Evening- M,T,W – 17 Weeks
6:00 pm to 10:00 pm
Upcoming Classes:
05/18/2020

09/14/2020 – $9,950

11/02/2020

03/08/2021 – $9,950

COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

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:
  • 10 weeks (day) or 17 weeks (evening) diploma program
  • Application fee
  • Supplies
  • “Family Meal” prepared by Culinary Students
  • Business Bites Workshops
  • Chef Demonstrations & Tasting Presentations
  • Commencement Ceremony
  • On-going Career Services

Art of International Bread Baking

Bake yourself a new career in 8 weeks

ICC has the only accredited professional bread baking program of its kind in the US. In eight weeks, you’ll bake an array of breads with global origins in our pristine New York City kitchens.

Watch the video to learn more

Fields marked with an * are required
GET FREE INFORMATION

By submitting this form, you will receive information about programs and classes according to the terms of our Privacy Policy. You may unsubscribe at any time.

THE ICC ADVANTAGE

ICC has the only accredited professional bread baking program of its kind in the US. In eight weeks, you’ll travel the world through bread baking in our pristine New York City kitchens. Develop a fundamental understanding of the science, ingredients and techniques you need to master artisanal hand-crafted breads.

A LEARNING EXPERIENCE LIKE NO OTHER
Begin with ICC’s unique Total ImmersionSM approach

A freshly baked loaf of bread is more than a simple pleasure; it can be the opening act to an inspired meal and stands as a centuries-old cultural symbol. Completing the Art of International Bread Baking at ICC’s Soho, NY, campus, will instill the knowledge and skills to craft traditional loaves from around the globe, following artisanal bread-baking techniques passed down through generations of bread bakers.

The professional bread baking program is structured to simulate the demands of a professional kitchen or bakery. Your class will be divided into small groups, each responsible for completing a set number of breads each day. You’ll work as a team to accomplish the day’s assignments, developing time management, planning and communication skills that will serve you well in your career. Learning to make bread requires hands-on practice, and students get their own steam-injection deck oven. Each class ends with an evaluation, establishing a framework for assessing quality.

Learn From Masterful Chef-Instructors

Dedicated chef-instructor Johnson Yu shares a wealth of knowledge from his experience as one of the first bakers at Bouchon Bakery and 10 years of teaching at ICC. Under his direction, in a specially outfitted kitchen, you’ll turn out crusty ciabatta and crunchy grissini from Italy, croissants and baguettes from France, Swedish limpa and more. You’ll see how the ingredients come together to create a unique crust and crumb—and how to control these elements to achieve specific results, plus how to shape dough with precision.

A modern and evolving curriculum

The curriculum goes beyond the classics to encompass culinary trends; you’ll use alternative flours to create gluten-free breads and make hearty, healthy breads using seeds and whole grains.

UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you graduate from ICC is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

WHAT YOU'LL LEARN IN 8 WEEKS

CLASSIC FRENCH BREADS

Baguettes, brioche, pain de bordelais and other French classics provide the starting point for the course. (These breads are made by hand and carefully mixed and handled, making them the perfect first step to bread fundamentals.) Your chef-instructors will guide you through the steps of bread making, from ingredient selection through storage, teaching you principles you will rely on throughout the program and beyond. You’ll become familiar with the terminology, tools, equipment and organization of a real bakery. By studying the core ingredients of bread (flour, water, yeast and salt), you’ll cultivate an appreciation for how their dymanics affect the final outcome of your product. In addition, you’ll learn the role of pre-ferments and how to calculate bread formulas using “baker’s math.”

AMONG THE ITEMS FROM THIS UNIT:
  • Pain de mie
  • Petit pain de restaurant
  • Fougasse aux olives
  • Pain au levain, raisins et noix
  • Brioche
  • Nordelais
  • Pain aux cereals
TRADITIONAL ITALIAN BREADS

Learning many of the traditional breads of Italy is the next step to expanding your technique and general know-how of bread making. In this unit, you’ll acquire new skills to bake the breads that hail from this region, such as the use of biga pre-ferments and the doppio impasta mixing method. In addition to covering regional holiday breads, you’ll learn to bake breads using two distinctly Italian ingredients, semolina flour and olive oil.  As you and your team members become more efficient, your team will be challenged to increase the number of loaves you produce each day.

AMONG THE ITEMS FROM THIS UNIT:
  • Grissini
  • Focaccia and pizza
  • Pane Siciliano
  • Ciabatta
  • Puccia
  • Panettone
  • Pane Toscano
  • Carta di musica
  • Pane Pugliese
GERMAN AND MIDDLE EUROPEAN GRAIN BREADS

Depth of flavor, texture and complex, well-developed crusts are hallmarks of German and Middle European breads. You’ll study wheat flour in more depth to understand how protein and ash content in different types can impact product and define a recipe. You’ll learn how to work with rye, which behaves differently from wheat flour. You’ll also explore more about incorporating whole grains and seeds into your bread. Additional mixing techniques, such as soaker production and using rye starters, will be practiced.

AMONG THE ITEMS FROM THIS UNIT:
  • Kaiser roll
  • Vollkornbrot
  • Pretzels
  • Caraway rye
  • Walnut rye
  • Bagels
  • Stollen
ART OF ADVANCED BREAD MAKING

Having grounded yourself in the basics, you’ll be ready to take on an assortment of unique breads. You’ll practice and expand your knowledge of flat breads; learn to work with alternative grains and seeds, such as buckwheat, oatmeal, millet and poppy seed; be introduced to making gluten-free breads; and work with laminated doughs, making croissants, pain au chocolat and Danishes. To add to your understanding of flour, your chef-instructors will conduct a milling demonstration using the school’s Austrian stone mill. You’ll discuss bread-related basics important to opening your own business (the equipment you need to set up shop, staffing and production, costing, menu development).

AMONG THE ITEMS FROM THIS UNIT:
  • Five-grain bread
  • Miche
  • Gluten-free bread
  • Millet bread
  • Rye and whole wheat bread with seeds
  • Buckwheat apple walnut bread

The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements.

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 – M-F – 8 Weeks
8:30 am to 3:00 pm
Upcoming Classes:
01/16/2020

03/13/2020 – $11,500

04/01/2020

05/27/2020 – $11,500

TUITION INCLUDES:
  • 240 hours diploma program
  • Application fee
  • Uniform, tool kit and supplies
  • Business Bites Workshops
  • “Family Meal” prepared by Culinary students
  • Commencement Ceremony
  • Ongoing Career Services
COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

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

Cake Techniques & Design

Add another tier to your cake career.

When you enroll in ICC, you don’t just learn techniques; you bring your ingenuity to life in a professional environment every single day.

Watch the video to hear from world-renowned cake designer Ron Ben-Israel

Fields marked with an * are required
GET FREE INFORMATION

By submitting this form, you will receive information about programs and classes according to the terms of our Privacy Policy. You may unsubscribe at any time.

THE ICC ADVANTAGE

Cake design is in the spotlight: Growing industry demand gives you the opportunity to turn your passion for baking into a career creating the cakes of your dreams. ICC has developed a special program for bakers who see cakes through an artist’s lens, offering a comprehensive 300-hour curriculum in cake techniques and design—an unparalleled hands-on experience in small classes led by knowledgeable chefs. Whether you are a home baker with aspirations of starting your own business or a pastry chef who wants to expand your range, Cake Techniques & Design is the ideal way to add another tier to your cake career.

BAKING FROM SCRATCH FROM DAY 1
Begin with ICC’s unique Total ImmersionSM approach

By the time you graduate, you’ll have baked and created a wide range of popular cakes, from simple genoise to multi-tiered masterpieces, through our Total ImmersionSM method. This breadth of in-depth experience, along with the school’s stellar reputation, puts you in a prime position to break into this rapidly rising field. You’ll have the confidence and knowledge to prepare sensational cakes from sketch to bake to assembly.

Learn From World-Class Pastry Chefs

The program was developed by cake specialists, including Ron Ben-Israel, master cake designer and Food Network Cake Wars judge. Some chef-instructors run their own thriving businesses; others turn out eye-catching cakes for celebrated restaurants. They will teach you the latest design and detail techniques and challenge you to perform under professional conditions, providing wisdom into not just cake preparation and design, but the industry itself.

“ICC is the only place in the world that provides everything a cake designer needs to succeed as an artist and a business person.”

-Ron Ben-Israel

UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you graduate is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

If you’re serious about a career in Cake Decorating, baking or in expanding your repertoire of Pastry Arts, ICC’s Cake Techniques & Design program is an amazing one-of-a-kind chance to work with the people at the top tier of cake design.

WHAT YOU'LL LEARN IN 3 MONTHS

ESSENTIALS OF CAKE BAKING, FILLING AND FINISHING

Build your skills with this primer in cake essentials covering everything from batter basics to the fundamentals of frosting. You’ll also be introduced to key decoration techniques, including piping, glazing, and rolled fondant, laying down a solid foundation that will prove vital when you move on to more advanced designs.

ADVANCED CAKE DECORATING

Put your techniques to the test by baking a range of more complex cakes, from exquisite miniatures to multi-level creations. Then, go beyond basic flavors and textures when you fashion candied flowers, meringues, and tempered chocolate decorations that add visual richness and reveal more with every bite.

SKETCHING, ADVANCED SUGAR PASTE FLOWERS AND DECORATING

Let inspirations from art, nature, and fashion guide you as you sketch your own cake designs and then bring them to life. Learn how to capture your ideas in a detailed sketch. Plus, discover the secrets behind gorgeous sugar paste flowers that look just like the real thing.

ADVANCED CAKE DESIGN AND THE BUSINESS

The world of cake is growing by leaps and bounds, and you can get valuable insight into the business from instructors who’ve tasted success. You’ll see what it takes to achieve your goals, then learn to polish your designs with spectacular finishing touches achieved through molds, pastillage, and carving.

PRESENTATION & NETWORKING

Just before you complete the program, you’ll bring all your techniques to the table as you serve your cakes to both the International Culinary Center’s chef-instructors and visiting cake professionals. It’s your chance to receive last-minute morsels of feedback, plus a great networking opportunity.

The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements.

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 – M-F – 3 Months
9:00 am to 2:30 pm
Upcoming Classes:
02/07/2020

05/01/2020 – $19,500

09/14/2020

12/08/2020 – $19,500

TUITION INCLUDES:
  • 300 hours diploma program
  • Application fee
  • Uniform, tool kit and supplies
  • “Family Meal” prepared by students
  • Student skills workshops in key areas such as piping, chocolate tempering and knife skills
  • Business Bites Workshops
  • Chef demonstrations with volunteer opportunities
  • Industry field trips (optional)
  • Commencement Ceremony
  • Ongoing Career Services
COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

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

Culinary w/Farm To Table : New York

Where great food begins.

The International Culinary Center has joined forces with Chef Dan Barber and Blue Hill and Stone Barns Center for Food and Agriculture to launch this new, ground-breaking program.

Watch the video to hear from alum Chef Dan Barber and ICC Founder Dorothy Cann Hamilton.

Fields marked with an * are required
GET FREE INFORMATION

By submitting this form, you will receive information about programs and classes according to the terms of our Privacy Policy. You may unsubscribe at any time.

A GROUNDBREAKING PROGRAM

In collaboration with ICC alumnus Chef Dan Barber, this extension of the Professional Culinary Arts program develops your sense of stewardship with ground-breaking education and workshops certain to change you cook and look at sustainability.

YOUR PATH TO BECOMING A CHEF OF THE 21ST CENTURY
Begin with ICC’s unique Total ImmersionSM approach

In our Professional Culinary Arts program, you’ll be immersed in the classic cooking techniques that form the building blocks of Western cuisine from Day One. Your educators are chef-instructors who are passionate, accomplished leaders eager to share their expertise, and you’ll enjoy the kind of hands-on experience, personal attention, and support that can really build your confidence and skills. And thanks to The ICC’s unique Total ImmersionSM approach, you’ll amass an incredible amount of knowledge and ability in a very short amount of time.

In 600 hours of training, The ICC’s Professional Culinary Arts program combines both hands-on instruction and theory into one comprehensive program. Each class begins with a short lesson from your chef-instructor, who will outline terminology, relevant food history, the reasons behind various cooking techniques, and the rationale behind following procedures in a specific order.

Then, let’s take it outside

The Culinary Arts + Farm-To-Table program builds upon your new found skills and techniques by connecting your training as a chef to the beginning of the food chain. The program begins in the kitchens of our Soho, NYC campus, where our Professional Culinary Arts curriculum teaches you 250 fundamental techniques, high-volume production, food costing and the skill of replicating a dish.

From early in the program, your classroom will extend outside the classroom to destinations such as an urban farm, a dairy farm, a NYC green market and an award-winning winery. And because our network is so powerful, your education will conclude with a once-in-a-lifetime opportunity: participation in the Farm-Powered Kitchen™ field trip.

*Field trips dependent on seasonality and subject to change.

The Farm Powered Kitchen™

After completing the Professional Culinary Arts program, students take their education to the field. Your hosts: the highly regarded Blue Hill kitchen team, expert farmers from Stone Barns Center for Food and Agriculture and Chef Dan Barber, one of TIME Magazine’s “100 Most Influential People.”

The curriculum introduces students to the practices that link professional kitchens and ecological farms, and the strong ties between agriculture and cuisine. You’ll gain firsthand experience in whole-animal butchery and discover how fresh heritage grains take baking to new heights. During your final day on the farm, Stone Barns farmers and Blue Hill chefs will share in dishes you have created from the morning’s harvest.

UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career

The day you receive your Grand Diplôme is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

If you’re serious about Farm-To-Table cuisine, it’s hard to imagine a more challenging and inspiring opportunity. 100% of students surveyed say they made a good decision by attending ICC**

ALL-STAR CHEF INSTRUCTORS & DEANS
Courses Crafted by Legendary Chefs Jacques Pépin, André Soltner, and Alain Sailhac

At the heart of The ICC Professional Culinary Arts program are the industry icons who are our esteemed deans: chefs Jacques Pépin, André Soltner, and Alain Sailhac. Their experience and reputation are respected worldwide, and their exacting standards set a gold standard for excellence at the school.

Adding the next generation of thought-leadership to the program in our Farm To Table option is Chef Dan Barber, a graduate of ICC and one of TIME Magazine’s “100 Most Influential People.”

“Today, more than ever, we are in need of highly trained culinary professionals whose skills transcend the slice of a blade.”

-Dan Barber

WHAT YOU'LL LEARN IN AS LITTLE AS 6 MONTHS

Professional Culinary Arts covers 250 essential skills to prepare students to work in a professional kitchen—in the efficiency of 6 months.
THE CURRICULUM:
Levels 1 & 2
  • Introduction to Culinary Techniques
  • Building Culinary Foundations
Levels 3 & 4
  • Techniques in Buffet, Charcuterie, Production and High Volume Cooking
  • Skills for Consistency and Refinement, Time Management and Organization
Externship
  • Students get on-the-job-training through a paid externship
THE ROLE OF THE CHEF AND SUSTAINABLE AGRICULTURE

How do chefs, farmers and educators collaborate to create delicious, ecological cuisines?

As you begin your time with Stone Barns Center for Food and Agriculture and Blue Hill at Stone Barns, farmers and chefs will introduce you to the dirt on…dirt, explaining how and why soil is a key ingredient in growing better fruits, vegetables and grains. You’ll see how good soil, much like proper mise en place in the kitchen, is a prerequisite for excellent crops. They will reveal innovative techniques for year-round farming in the Northeast, and lead you to the greenhouse and vegetable fields to study crop rotation, cover crops and pest management. Once you have gained insight into the vegetables that you have harvested, you will head to the kitchen to cook without a safety net– preparing a single ingredient five different ways.

You’ll also explore the role of seed breeding, responsible foraging, compost on a farm and in a professional kitchen, and the importance of grain within a farming system. Hands-on instruction in milling, cooking and baking with diverse varieties of grains will also be presented.

Students will gain a close-up view of the many benefits of humane, ecological animal husbandry from the livestock team. You’ll explore the Stone Barns pastures and woodlands to see cattle, sheep, goats, ducks, and laying hens that rotate across pastures to restore soil and plant health and foster species biodiversity, and the waste-fed pigs that service the forest understory. As you learn how environmental and ecological health affect flavor and nutrition in meat animals, Blue Hill chefs will help you meet the challenges of preparing grass-fed meats and using whole animals responsibly. This session concludes with a special demo and hands-on exercise introducing you to the art of whole-animal butchery—a unique chance to build upon the skills you learned in ICC’s kitchens.

Throughout your four days on the farm, you’ll meet chefs, and take part in a discussion on how to best link restaurant kitchens to ecologically sound farms. This is a chance to see firsthand how chefs who want to stand out can build networks of exceptional suppliers to find exceptional products.

Envision how you’d create a menu based on locally grown, ecologically sound ingredients. Blue Hill chefs coach you on the best way to source responsibly while keeping an eye on the bottom line and reducing food waste. Working in teams, you’ll create a dish featuring ingredients studied throughout your time on the farm, and gathered during the morning’s harvest to present to a team of Blue Hill chefs and Stone Barns Center farmers. The dishes and flavors you develop will be a testament to how much you’ve learned during your training. The panel will  not only taste your dish, they’ll also ask you some tough questions: What were the philosophical, agricultural and culinary choices you made as you assembled the menu? Everything you learned over the past six months will help you reach a depth of understanding and a level of excellence to prepare you for many more achievements throughout your career.

Throughout your education at ICC, your classroom expands beyond the kitchen to gain a broader understanding of the Farm-To-Table resources in the local area. You’ll develop an understanding of our region’s agricultural landscape, observe how Farm-To-Table concepts are put into practice by leading experts and start building an ecological approach that will support you as a chef and in the creation of your original cuisine.

 

PAST FIELD TRIPS HAVE INCLUDED:
  • Long Island vineyard
  • Dairy Farm in New Jersey
  • Urban Farm
  • NYC Greenmarket
  • Introductory Trip to Blue Hill and Stone Barns Center
  • Final Week at Blue Hill and Stone Barns Center

The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements.

The Culinary with Farm-To-Table program offers optional field trips (including one week at Blue Hill at Stone Barns) in conjunction with the 600-hour Professional Culinary Arts program. While the International Culinary Center and the Professional Culinary Arts program are accredited by the Accrediting Commission of Career Schools and Colleges, please note that the optional field trips do not fall within the scope of the commission’s accreditation.

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 – M-F – 6 Months
9:30 am to 3:00 pm
Upcoming Classes:
05/20/2020

11/04/2020 – $42,900

 

Financial Aid & Scholarships Available To Those Who Qualify

TUITION INCLUDES:
  • 600-hour Culinary Arts diploma program–400 hours on-site, 200 hours paid externship
  • Local field trips and Farm-Powered Kitchen™ program at Stone Barns (optional)
  • Application fee
  • Uniform, tool kit and supplies
  • “Family Meal” prepared by students
  • Skills workshops in key areas such as knife skills, butchering and food costing
  • Business Bites Workshops
  • Chef demonstrations with volunteer opportunities
  • Commencement Ceremony
  • Ongoing Career Services
COURSE OVERVIEWS
Classes start year-round

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

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