Chocolate Treats & Truffles

WHAT YOU’LL LEARN

Almost everyone loves chocolate. Whether celebrating the best moments in life or cheering someone up, chocolate tends to instantly make everything better.

In this class, you’ll learn the art of tempering chocolate, and use that knowledge to create an array of treats. With an introduction to the skills used by top chocolatiers and our best recipes to take home, you will be ready to make and enjoy your own chocolate treats whenever the occasion—or craving—calls.

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.

CLASS SCHEDULES

02/08/2020

02/08/2020 – $195
Sat 3:30 pm – 7:30 pm

04/18/2020

04/18/2020 – $195
Sat 3:30 pm – 7:30 pm

UPCOMING CLASSES

Nov 2019

PARISIAN BAGUETTES


11/16/2019 -

11/16/2019 – SOLD OUT
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


11/16/2019 -

11/16/2019 – $195
Sat 3:30 pm – 7:30 pm

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

Other One Day Classes
doughnuts

Doughnuts, Fritters & More

doughnuts
WHAT YOU’LL LEARN

If you can’t resist a freshly made doughnut (not many people can), this is the class for you. Learn how to make doughnuts so delicious that dunking them would constitute a crime.

In this four-hour class, you’ll learn how to create yeast doughnuts—including the organic fermentation of dough, deep frying, filling some with creamy custards, others with fruit jams, and topping others with sugar glazes. Class concludes with how to make cake doughnuts—leavened with baking powder and rolled in cinnamon or confectioners’ sugar. Warning: after taking this class, you may never want a store-bought doughnut again.

P.S. You’ll even learn how to make delicious fritters!

Purchase a gift certificate.

Age Requirement: Due to the use of hot oil in this class, students must be 16 years old to enroll.

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.

doughnuts
CLASS SCHEDULES

12/13/2019

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

02/29/2020

02/29/2020 – $195
Fri 6:00 pm – 10:00 pm

UPCOMING CLASSES

Nov 2019

PARISIAN BAGUETTES


11/16/2019 -

11/16/2019 – SOLD OUT
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


11/16/2019 -

11/16/2019 – $195
Sat 3:30 pm – 7:30 pm

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

Other One Day Classes

FCI: Cream Puffs, Eclairs & More

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Cream Puffs, Éclairs & More class.

WHAT YOU’LL LEARN

Learn the basics of making pâte à choux, the French pastry dough that serves as the foundation of cream puffs, éclairs and so many more Gallic favorites.

By trying your hand at mixing, piping and filling techniques, plus a couple of versatile pastry cream recipes, you’ll become familiar with the signature creations of a classic French patisserie, taught by ICC chef-instructors at what was founded as The French Culinary Institute three decades ago.

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
None Scheduled.
Check Back Soon
UPCOMING CLASSES

Nov 2019

PARISIAN BAGUETTES


11/16/2019 -

11/16/2019 – SOLD OUT
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


11/16/2019 -

11/16/2019 – $195
Sat 3:30 pm – 7:30 pm

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

Other One Day Classes

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

11/16/2019

11/16/2019 – SOLD OUT
Sat 10:00 am – 2:00 pm

01/11/2020

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

UPCOMING CLASSES

Nov 2019

PARISIAN BAGUETTES


11/16/2019 -

11/16/2019 – SOLD OUT
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


11/16/2019 -

11/16/2019 – $195
Sat 3:30 pm – 7:30 pm

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

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

PARISIAN BAGUETTES


11/16/2019 -

11/16/2019 – SOLD OUT
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


11/16/2019 -

11/16/2019 – $195
Sat 3:30 pm – 7:30 pm

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

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

PARISIAN BAGUETTES


11/16/2019 -

11/16/2019 – SOLD OUT
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


11/16/2019 -

11/16/2019 – $195
Sat 3:30 pm – 7:30 pm

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

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

PARISIAN BAGUETTES


11/16/2019 -

11/16/2019 – SOLD OUT
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


11/16/2019 -

11/16/2019 – $195
Sat 3:30 pm – 7:30 pm

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

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

11/15/2019

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

03/13/2020

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

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

Purchase a Gift Certificate

Ask your admissions representative about the ICC alumni discount!

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

Culinary Entrepreneurship

Immersive, Food Focused, Startup Course.

Culinary Entrepreneurship (formerly Restaurant Management) provides you with the tools, mindset and resources needed to launch a new business within the growing food industry.

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

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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
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Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us



UPCOMING OPEN HOUSES
NEW YORK CAMPUS
11/18/2019 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

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

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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

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Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us



UPCOMING OPEN HOUSES
NEW YORK CAMPUS
11/18/2019 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Cake, Bread

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