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

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

11/04/2019

11/06/2019 – $820
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

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
Culinary techniques course at International Culinary Center in New York City

Culinary Techniques

Looking for a cooking school near you where you can learn the foundations great chefs rely upon? In 100 fast-paced hours at ICC, you’ll advance from basic knife skills to more complex, classic recipes, including how to make the game-changing five “mother sauces”:  velouté, Espagnole, hollandaise, béchamel and tomato, Whether you choose day or evening classes, this delicious experience will change the way you cook and think about food.

“This course is a full-tilt workout for keen amateurs who want to take their game several levels upward, or perhaps get a whiff of what it feels like to be a professional.”

— The New York Times

WHAT YOU’LL LEARN

In day or evening classes, you’ll learn from the same accomplished chef-instructors who teach our career students and enjoy the same pristine kitchens. As you become immersed in the course and touch on more advanced cooking techniques, terminology will become second language, precision knife work your trusted skill.

This program incorporates many of the 250 essential skills introduced in ICC’s career program, Professional Culinary Arts, including the culinary techniques of preparing stocks and sauces, cooking meat, fish and vegetables and executing classic recipes. And if you’re inspired to go further, Culinary Techniques may allow you to enter our Professional Culinary Arts career course with advanced standing.*

*Graduates of Culinary Techniques may be eligible to receive advanced standing in the Professional Culinary Arts career program by bypassing Level 1 (Introduction to Basic Techniques). Advanced standing students benefit from a reduced tuition and an accelerated program. For information, speak to an admission representative.

LEARN TO COOK:
  • Vegetables
  • Salads and vinaigrettes
  • Potatoes
  • Fish
  • Shellfish
  • Poultry
  • Beef
  • Pork
  • Lamb
ADDITIONAL TECHNIQUES:
  • Poaching
  • Grilling
  • Frying
  • Blanching
  • Glazing
  • Baking
  • Puréeing
LEARN THE BASICS:

Learn Knife Skills:
Learn which knives are best for which jobs, and proper care for them. Through tailiage (cutting vegetables into even sizes and shapes), you’ll learn different techniques, such as émincer (thin slice), batonnet (small sticks), brunoise (small dice) and paysanne(tile-shaped).

Stocks and Sauces:
Learn how to combine humble ingredients, such as bones from chicken, beef, veal or fish, with aromatic vegetables and herbs to create brown, white, fish, marmite and vegetable stocks—and how to marry stocks with binding elements, such as starches and proteins, to create the five “mother” sauces: velouté, Espagnole, hollandaise, béchamel and tomato, as well many of their derivatives.

Food Safety:
General rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment.

Ingredient Identification and Classification:
Use all your senses as you identify and classify a wide range of proteins, vegetables, starches, grains, herbs and spices.

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

Purchase a gift certificate

Culinary techniques course at International Culinary Center in New York City
CLASS SCHEDULES

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

01/06/2020

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

06/03/2020

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

10/06/2020

12/15/2020 – $8,200
Tue & Thur 5:45 pm – 10:45 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