Learn From The Best!

Begin your career path to become a pastry chef, cake designer or rising culinary professional in as little as six months. Under the guidance of Dean Jacques Torres (“Mr. Chocolate”) in New York, our hands-on training helps you to realize your pastry dreams.

Listen to what Dean Jacques Torres and Ron Ben-Israel have to say.

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Be on your way to becoming a pastry chef, cake designer, baker, chocolatier, sugar artist or other rising pastry professional in as little as six months. Our Total Immersion teaching method, comprised of 600 hands-on, instructional hours, provides the training you need to realize your pastry dreams. See details in the Course Details below.

Experience ICC’s unique Total ImmersionSM approach
Under the watchful eyes of the accomplished chef-instructors at The ICC’s New York campus, you’ll learn the techniques and knowledge to create a very wide range of pastries and desserts in a small class setting. Comprehensive training that is intense, thorough, and fast is a hallmark of The International Culinary Center, and our signature Total ImmersionSM training method creates a dynamic learning environment, in which you can develop the comprehensive skillset you need for a successful career in the pastry arts in just six months of full-time study (or nine in the evening).
Learn in a hands-on, fast-paced environment

Professional Pastry Arts combines both hands-on instruction and theory into one comprehensive program. Each class is designed to highlight vocabulary, kitchen organization and equipment using ICC’s original recipes that feature fundamental techniques and skills used by professionals. Before you make anything for the first time, your chef-instructors will demonstrate the proper execution method, and they’re always on hand to encourage and help you as you practice on your own.

The ICC’s curriculum covers a tremendous amount of material in a short period of time, and your chef-instructors will push you to work efficiently and quickly from day one. At the conclusion of the program, you’ll be prepared to meet the demands of working in a professional kitchen, with the proper techniques, work habits, and attitude necessary to succeed in the real world.

Each level of the Professional Pastry Arts curriculum has been thoughtfully constructed to teach you the essentials of each element of pastry, as well as to give you practical techniques that you will continue to build upon as you advance through the program.

Your program covers:
  • 250+ professional techniques, from fundamentals to complex
  • 16 days of intense chocolate work, including individual showpieces
  • 12 days of sugar-focused décor including sugar paste flowers
  • Professional-quality cake baking and decorating
  • “Culinary math”– food costing, baker’s percentage, portion yields
  • Specialty subjects: coffee, tea, wine and gluten-free baking
  • Modern techniques: using sous-vide and hydrocolloids
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 pastry, cake & culinary industry.

World-Class Internships.

Our dedicated Career Services team helps you land optional internships at landmark institutions such as:

  • Dominique Ansel Bakery
  • Ron Ben-Israel Cakes
  • Dean Jacques Torres’ world-famous tree-to-bar Chocolate Factory
  • Chikalicious
  • Ladurêe
  • Bouchon
Here’s why alumna and Master Chef judge Christina Tosi came to ICC…
“I specifically chose Pastry Arts at ICC because I wanted a really intense, full-time program.”

-Christina Tosi

Courses Crafted by Dean Jacques Torres, Pastry Director Jansen Chan & Guest Instructor Ron Ben-Israel
At the heart of The ICC are the industry icons who are our esteemed deans & faculty including Jacques Torres, Dean of Pastry Arts and owner of Jacques Torres Chocolate, and Ron Ben-Israel, world-famous cake designer, master chef and creator of our Cake Techniques and Design program. Under the guidance of Chef Jansen Chan, Director of Pastry Operations, our team of top-tier chef instructors will guide you every step of the way from novice to professional.

Jacques Torres

Dean of Pastry Arts


Director of Pastry Operations


Guest Instructor


Your introduction to the professional kitchen is the basic doughs that comprise the “families” of cookie types.
  • Dropped, Piped, Rolled, Molded and Bar Cookies
  • Flooding Technique
  • Diamants
  • Vanilla Crescents
  • Checkerboard Sablée
  • Royal Icing
  • Measuring and Precision: The successful execution of any pastry recipe requires knowing how to properly scale ingredients and portions.
  • Tools of the Trade: How to handle the tools commonly used by pastry chefs.
  • Food Safety: General rules of hygiene as well as comprehensive food handling and safety issues for a kitchen environment. You’ll also gain the valuable National Restaurant Association’s ServSafe® Food Protection Manager Certification.
Learn the basics of pastry components by mastering classic tart and pie doughs, along with a variety of sweet and savory fillings. These will serve as the building blocks of future, more complex pastries. Focus techniques include knife skills, dough rolling and piping.
  • Pâte Brisée
  • Pâte Sucrée
  • Pâte Sablée
  • Fruit Compotes
  • Ganache
  • Custards
  • Almond Cream
  • Tarte aux Pommes
  • Galette Flamande
  • Tarte au Ganache Chocolat
  • Caramel Apple Streusel Pie
  • Mise en Place: Learn the best way to proceed in a kitchen—by having all processes arranged and complete.
  • The Art of the Perfect Crust: Make various crusts with classic pastry doughs—pâte brisée (and its American counterpart, pie dough), pâte sucrée and pâte sablée—noting their differences by mixing methods and ratios of flour, butter, sugar and liquid.
  • Fillings to Create More Complex Desserts: Various fillings—almond cream, pastry cream, ganache, meringue, fruit compotes—are essential components in making not just tarts, but a full range of desserts, such as éclairs, Danishes, almond croissants, cakes and plated desserts.
Pâte à choux or choux paste, is a unique dough used to make such pastries as éclairs, cream puffs and gougères. Practicing the techniques of mixing, piping and baking this dough will further sharpen your skills and give you yet another component for making more complex, dramatic desserts.
  • Pâte à choux
  • Caramel as Decoration
  • Glazing with Pâte à Glacer and Icing Fondant
  • Coffee, Chocolate and Vanilla Éclairs
  • Croquembouche
  • Gâteau Saint-Honoré
  • Gougères
  • Paris-Brest
  • Dough basic: Understand the chemistry behind the method for preparing this cooked dough, as well as the correct timing and technique for consistent results.
  • Crème Pâstisserie: Learn additional variations of classic pastry cream as well as how to flavor and combine with other components, such as meringue and praline paste.
  • Piping: Learn the basics of piping as you make Paris-Brest, profiteroles and other shaped pastries. This is groundwork for the more delicate, intricate piping necessary that comes later in the program
  • Construction: Begin with your first edible showpiece, a classic French croquembouche, a pyramid of profiteroles fastened with caramel.
This flaky, multi-layered pastry has been inspiring French bakers for centuries. At once crunchy, tender and light, its buttery goodness is hard to resist. Master the various techniques to perform turns and folds that are vital steps to create a laminated dough.
  • Palmiers
  • Cheese Straws
  • Conversations
  • Tarte Tatin
  • Mille-feuilles
  • Three Classic Methods: Explore the classic, inverse and quick methods of creating puff pastry and determine which to use for each application.
  • Shaping and Finishing: Twisting cheese straws into shape, rolling and cutting palmiers, glazing and decorating a napoleon with a two-toned marbleized glaze are examples of the techniques you’ll learn.
The complexities of cake are divided into three units in the program. Begin by learning basic mixing methods to yield different cake styles, as well as classic buttercreams to be used as fillings and frostings. As you learn more types of cakes and fillings, more ambitious cakes can be achieved. An impressive project for aspiring pastry students is the 3-tiered wedding cake, part of the last cake unit. Cake decoration naturally accompanies each recipe, providing opportunities for glazing, frosting and piping.
  • Foam-based and Butter-based and Hybrid Cakes
  • French, Swiss and Italian Buttercreams
  • Rolled Fondant
  • Sugar Paste Flowers
  • Carrot Cake
  • Marjolaine
  • Bûche de Noël
  • Charlotte Royale
  • Génoise Cake
  • Chocolate Tropical Fruit Entremet
  • Cake Mixing Methods: Learn the basic génoise, the cornerstone of many classic preparations. Create cakes using liquid-fat, creaming and hybrid methods, discovering how each method generates unique qualities of density, crumb, moistness and taste.
  • Egg whites: Beaten egg whites are essential to create a wide variety of cakes, fillings, frostings and desserts. Learn and practice with different meringues in several applications.
  • Frostings and Finishes: Produce several types of finishes and even more variations on the fillings. You will work with a variety of confections, from marzipan to fondant—both as a finishing encasement for a layered cake and as a decorating tool.
  • Decorating techniques: Stenciling, piping, sugar paste flowers, chocolate curls and marzipan fruits and flowers are just a few of the decorations you’ll execute.
Learn the mechanicals of organic leavening, from pre-ferments to complex, laminated doughs. Perform shaping exercises to master numerous bread presentations.
  • Laminated Doughs
  • Pre-Ferment Doughs
  • Enriched Doughs
  • Chemically leavened breads (quick breads)
  • Pecan Sticky Buns
  • Croissants
  • Brioche
  • Danish
  • Bagels
  • Leavening Methods: Explore the world of organic leavening and how it relates to mechanical and chemical leavening, gaining a wider understanding of production complexities that come with each.
  • Yeast and Pre-ferment Formulas: Whether using a straight-dough method or one of the pre-ferment methods (sponge, polish or autolyse), you will exercise your hand at mixing, shaping and baking breads from around the globe.
  • Quick Breads: Explore how various mixing methods can be used to create quick breads, using chemical leavening.
Refine many of the techniques taught earlier in the program to create these bite-size, beautiful presentations. Learn the various styles of petits fours and practice the techniques of portioning and decorating for consistent products.
  • Opéra
  • Macarons
  • Financiers
  • Madeleines
  •  Types of Petits Fours: You will make Sec (dry), Frais (fresh) and Moulleux (soft) styles of petits fours, and determine the strengths of each.
  • Hand Skills: Because petit fours are small in scale and served in groups, consistent execution is very exacting. Crafting diminutive versions of familiar pastries will give you practice in hand skills and refine your ability to turn out identical products in large quantities.
  • Visual Skills: An essential part of a pastry chef’s talent lies in design–knowing how to plate a dessert in a visually appealing manner. This unit will be your first exposure to plating, with several opportunities to practice arranging an assortment of the petit fours, taking into account shape, size and color.
  • Taste: As you practice composing service platters for your petit fours, you will be encouraged to think about flavor. You’ll evaluate how the flavors of individual petit fours pair with one another and build upon these findings when you eventually create your own.
This deep-dive into chocolate will graduate in complexity and expose you to the challenges of working with chocolate and how to handle them like a pro. Chef-instructors will start you off with a general lesson on chocolate production and selection. You will move on to learning about the structure of chocolate and the tricky science of tempering melted chocolate for dipping candies and bonbons, as well as constructing your own creative chocolate sculptures. And finally, you will practice using chocolate to make cakes and plated desserts.
  • Peanut butter nougat
  • Truffles
  • Bonbons
  • Chocolate-Dipped Butter Caramels
  • Sensory evaluation and critical thinking: Begin the process of assessing flavor, texture and “mouthfeel” of different chocolates and determining how to use and pair each with other ingredients. You’ll evaluate the varieties of chocolate and decide what chocolate profiles will result in a desired effect.
  • Tempering: Practice each of the five ways to temper chocolate, beginning with the traditional three methods of tabling, seeding and ice bath and later incorporating the Mycryo® and partial-melting methods.
  • Decorations: Learn how to make templates to cut shapes out of poured chocolate, mold chocolate, apply patterns to the surface using transfer sheets, techniques (such as wood grain, piping and marbling), add color with cocoa butter, air brush and luster dust. Marry these techniques to design and craft a chocolate box, a candy dish and a themed display piece.
  • Dipping and piping: Ganache-filled bonbons, soft caramels, cherry cordials…just a few of the confections you will dip and decorate with chocolate. Gain experience with evenly and thinly coating your candies and learn tactics for creating smooth, unblemished surfaces and neatly piped lines.
Working with sugar requires time, patience, a fastidious attention to details and a stylish flair. Sugar—in all its mediums—is perhaps the most essentially artistic skill you will learn in pastry school. Because of its hygroscopic (water-attracting) nature, it can be temperamental and tricky to maintain, but this simple ingredient is used for making many of the embellishments and adornments crafted by pastry chefs. In two units, one basic and one advanced, you will learn how to mold fruit and other shapes out of marzipan, make and work with pastillage and nougatine, form your own sugar paste flowers and pour, pull and blow hot sugar to make exquisite decorations.
  • Sugar Paste Flowers
  • Marzipan Fruit
  • Pastillage Showpiece
  • Poured, Pulled and Blown Sugar
  • Color application: In each sugar section, practice applying color to product, using methods as simple as kneading color into sugar paste or pastillage to create base colors, or as complicated as painting intricate patterns on flowers. Learn to evaluate the different effects produced by these techniques and how you want to employ them in your own creations.
  • Hand-skills and artistry: Cutting, pouring, molding and shaping are just some of the opportunities you will have to prove your hand skills and sharpen your eye for design. With your classmates, you will construct projects, such as an individual showpiece entirely from sugar, or the cake stand and favor boxes you will cut out and shape from pastillage.
An individual dessert synthesizes many pastry techniques into one composition. A pastry chef must draw from all his or her knowledge—doughs, fillings, chocolate or sugar work—to present a complete, single-portion creation. You will learn this over two levels, one basic and one advanced. Eventually, you’ll plan and execute an original menu for an outside audience with your classmates, giving you a view of restaurant kitchen organization and testing your ability to work effectively as a team in with time restrictions.
  • Sous-Vide Technique
  • Hydrocolloids
  • Ice Creams
  • Fried Batters
  • Crêpes Suzette
  • Soufflés
  • Tropical Fruit Soups
  • Contemporary Tiramisu
  • Deconstructed Black Forest Dessert
  • Classic Desserts: Well-known desserts such as crème brulee, cheesecake and beignets are the building blocks of more challenging creations. You will execute these favorites, which are simple in idea, but not so simple in versatility and execution.
  • Conceptualization: Creating a dynamic dessert requires understanding how to balance flavors, textures, temperatures and aesthetics. Learn how to incorporate modern techniques and ingredients into the classic recipes you have already learned. These will be constructed—and deconstructed—to reveal why they are successful.
  • Menus and Seasonality: Explore the regional seasons of fruits and vegetables to prove the significance of using products at their peak. Learn how seasonality affects both a kitchen’s bottom line and its flavor profiles, crucial as you develop and present a dessert menu and concept.
  • Working as a Team: Because of their complexity, plated desserts are well-suited to fine-tuning your kitchen command, communication and real-world timing. You’ll need to know when to ask for help and when to give it, how to make a plan and how to alter it on the fly, in order to reach the common goal.
  • Restaurant Modules: To be a success in the industry, you must have an understanding of important secondary subjects such as gluten-free and vegan desserts, food costing, tea, coffee, wine and cheese.
Two major exams, the midterm and final, measure your comprehensive knowledge and execution.
  • Midterm: This unit provides three separate exams: a written exam; a production evaluation, which measures your ability to multi-task several recipes; and a practical exam, where you will be evaluated on the completion of a finished product.
  • Final: The final comprises both a written and practical final exam and is the culmination of everything you’ve learned in the 600-hour program. All of your pastry skills will be utilized as you mix, bake, proof and dip the items from categories assigned to you for evaluation, plus design and execute the display stand from sugar, chocolate, nougatine and/or pastillage. Your chef-instructors will evaluate your work habits and executions. Guest pastry chefs will critique the quality of your final products based on taste, texture and design, providing feedback that will serve you well beyond graduation as you embark upon your career.


At ICC, we’ve helped thousands of students start their culinary, pastry and wine careers.  Hear from a few of our graduates about why they chose ICC and what they thought of the experience.

“The training I had here at the school, and the training that I also got working in the field, prepped me very very well”
– Michael Zebrowski

“Once you tell somebody that you graduated from the International Culinary Center, your world opens up”
– Claudia Smith

“I wanted to be the best that I could be. I took my class with Ron Ben Israel, and I was able to take my business to the next level”
– Jennifer Carey

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.

  • 600 hours diploma program
  • Application fee
  • Uniform, tool kit and supplies
  • “Family Meal” prepared by Culinary 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
Classes start year-round

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