Benefits of Training at The International Culinary Center

For training in classical French cooking at a flexible pace, The French Culinary Institute at the International Culinary Center in New York City is a great option. Accredited by the Accrediting Commission of Career Schools & Colleges (ACCS), the school’s immersion approach makes it possible to complete full training programs in six to nine months, rather than the two years it takes at most other culinary schools. Unlike traditional culinary degrees, FCI offers both traditional and innovative programs for chefs and cooks at the amateur, career, and advanced levels.

From Amateur to Advanced

Those on the career path can take advantage of programs in Culinary Arts, Pastry Arts, Hospitality, and Bread Baking. These programs take anywhere from eight weeks to nine months, with day and evening options for classes. The programs provide in-class and hands on training comparable to other accredited programs, but in a shorter period of time thanks to FCI’s immersion schedule. Students in these programs will gain valuable hands-on experience working at the Zagat-rated, on-campus restaurant L’Ecole.

Amateur level programs are available in Bread Making, Cakes, Culinary Techniques, and Pastry. These are more specific offerings, and, lasting approximately 60 hours, require less of a time commitment than the career classes.

Advanced programs at FCI offer specialized training for professionals in Culinary Technology, Wine Studies, Business Development, and Food Journalism. Unique to FCI are Culinary Technology courses that cover food science; sous-vide, or vacuum-bag cooking; and working with hydrocolloids, ingredients that allow chefs to modify the texture and shape of food without altering the taste. These programs take anywhere from 15 to 90 hours to complete.

A major selling point of the FCI is the flexibility it offers students. FCI’s full immersion schedule, and curriculum designed by world-renowned culinary masters has students cooking from day one so they can spend more time applying skills and techniques learned in the classroom.

Manhattan Panorama.

Curriculum

The International Culinary Center offers curriculum spanning a broad industry range. Some of their more notable courses are:

  • Farm-to-Table
  • Professional Pastry Arts
  • Cake Techniques & Design
  • Art of International Bread Baking
  • Italian Culinary Experience
  • Wine
  • Culinary Entrepreneurship
  • Craft of Food Writing

Costs and Benefits

Students at FCI receive a world-class education and training opportunities, all while living in New York City, but all this does come with a hefty price tag. Student housing and financial aid options may be available for some students, so check with the school before applying.

Upon completing the FCI programs, graduates will be well prepared for entry-level and possibly advanced positions. Furthermore, completing an education in a major culinary hub like New York City is sure to help students with professional networking in top restaurants throughout the city. Average salaries for culinary professionals range from $68,000 for executive chefs, $56,000 for restaurant managers, and $55,000 for pastry chefs.

International Culinary Center
462 Broadway
New York, NY 10013-2618
(888) FCI-CHEF
internationalculinarycenter.com
Career Path: Culinary Arts, Pastry Arts, Hospitality, and Bread Baking
Amateur: Bread Making, Cakes, Culinary Techniques, and Pastry
Advanced: Culinary Technology, Wine Studies, Business Development, and Food Journalism
ACCSCT Accredited


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10 Responses to “Benefits of Training at The International Culinary Center”

  1. Kat Halili Says:

    when will classes start? can i get the schedule? thank you

  2. Trevor Scott Says:

    I will like to get my Culinary Art Manager degree, I have 17-year’s of experience and a college degree.

    But I am living in Florida and working as a Executive Sous Chef.

  3. pankaj Says:

    Hi I m chef of pastry and I want to study in collage

    Reply me

  4. Jaime Hernández Says:

    I would like know the cost… Thank you

  5. mohammad roni Says:

    difference between a cube and dice ???????????

  6. frank dipillo Says:

    PLEASE SEND ME A BROCHURE AND TUITION REQUIREMENTS AND WHEN THE NEXT CLASSES START

  7. ANN SUVEGES Says:

    Do you have any lessons availablle on February 14 or 15?

  8. Ruggero giordano Says:

    I’m 19 years old with s passion for the cuisine (I’m french and Italian) so I think it’s a good mix. I’d like to work in the next future like chef reason why I’m interested in yours professional’s school classes. Please send me classes and tuititions fees. Thank you very much.
    Best

  9. Morning Williams Says:

    Hello!
    I am having a party on December 4, 2015 at my home in the Northern part of the bronx.I am looking for a student chef to come and do a cooking presentation for my guests consisting of 6 people. I am looking for the Chef to prepare tantalizing appetizers and a delicious exquisite main course.

  10. Miguel Says:

    can you sand more information how much it cost to become executive chef

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