CULINARY SCHOOLS - International Culinary Center

Transcription

NEW YORK CIT Y • CALIFORNIA
Founded as the French Culinary Institute
CULINARY AND WINE EDUCATION
WORLD EXPERTS 30 SUCCESS
ONE OF THE MOST HONORED
CULINARY SCHOOLS IN THE WORLD
YEARS
OF
WORLD
- CLASS
DEANS ALUMNI SUCCESS STORIES
D I G I TA L V I E W B O O K - N E W YO R K C I T Y
ABOUT ICC
The maximum education in the minimum amount of time: International Culinary Center’s first-rate
education is designed for real-world achievement. Through our award-winning, Total Immersion
curriculum, learn the fundamentals from experienced chef-instructors who expect the best from
you. Our intensive, fast-track programs set you on a path for professional success in just months.
“It is truly amazing what ICC accomplishes with their students in
as little as six months. It is the equivalent of years of a traditional
apprenticeship.”
—Alain Ducasse, chef and restaurateur
Why Teach Technique?
It comes down to this: you have to know the classics to do the modern. The core of ICC’s Total Immersion hands-on education is technique. From day 1, you’ll learn fundamental techniques to keep building upon throughout your culinary training,
and your lifetime. These classical techniques, first codified by the French, open the door to all different cuisines. It’s the skills
and confidence you learn at ICC, merged with your own ambition, that sets the rhythm for your career.
From entrepreneurial alumni like Bobby Flay, Dan Barber, David Chang and Christina Tosi to legendary deans including
Jacques Pépin and Jacques Torres, ICC cultivates talent. With more than 15,000 alumni from 80 countries over the past
three decades, our school is well-connected and will work with you throughout your career.
 WORLD-CLASS EDUCATION  AWARD-WINNING  30+ YEARS OF SUCCESS
CALL: 888-324-2433 EMAIL: [email protected] | ABOUT ICC 2
WORLD-CLASS
INSPIRATION
Deans + Founder
Our deans and founder are the standard for excellence in the industry. They created ICC’s award-winning curriculum, and always bring their accomplishments and experiences to the table. Over the decades, their vision and
guidance have led ICC to earn worldwide respect. No other school can come close to this A-list of talent.
Chef-Instructors
We train excellent chefs to be exceptional teachers. Not only do lead
instructors have a minimum 10 years’ fine dining experience under
their toques, they are devoted to helping students flourish. Each level
in Culinary and Pastry brings a different instructor—and an exciting
new chapter of learning. Many graduates keep in touch with their
instructors, and come back to visit.
“My chef-instructors had high expectations for me,
which I now have for myself.”
—Culinary Arts graduate
 LEGENDARY DEANS  VISIONARY FOUNDER  EXPERT INSTRUCTORS
ICC
LOCATIONS
Our New York City campus offers access to some of the best cuisine in the world from its home base of stylish
Soho. Our Silicon Valley campus gives access to some of the best California vineyards and farm-to-table cooking.
Both schools serve as the international “center” of your journey, with experiences beyond the kitchen. You
supply the desire; we’ll help you develop your craft, earn your diploma and gain confidence, providing a solid
return on your investment.
CALIFORNIA
NEW YORK CITY
ICC’s authentic study-abroad Italian Culinary
program takes place in the U.S. and our sister
school, ALMA, in Parma, Italy.
 NEW YORK CITY  CALIFORNIA  ITALY
PROFESSIONAL
PROGRAMS
“There are just a few culinary
schools in this country that are
worth the money, the time and
the sacrifice and ICC would be
one of them.”
ANTHONY BOURDAIN, CHEF,
AUTHOR AND T V PERSONALIT Y
CALL: 888-324-2433 EMAIL: [email protected] | PROFESSIONAL PROGRAMS 5
PROFESSIONAL
CULINARY ARTS
ICC is the school for serious cooks. Visit our landmark NYC school and you’ll feel the sense of purpose and
passion, as students learn by building skill upon skill. The award-winning Culinary Arts diploma program is rooted
in classic technique as the foundation for all cuisines; it puts students on the fast track to a culinary career in just
6 months by day, 9-14 months for evening schedules.
Developed by our deans—legendary chefs Jacques Pépin, André Soltner and Alain
Sailhac—the hands-on curriculum teaches you how to think about cooking. All lead
chef-instructors have worked in top kitchens for a decade or more. The 600-hour
program is comprised of 400 hours at school and a 200-hour paid externship, giving
students a chance to translate their new professional skills to a real-world context
before graduation.
At its core, ICC is student-centered: Every student has an individual workstation
in our kitchens, a major difference between ICC and other schools. Student
Services offers constant support, skills and business workshops are available, the
student-to-teacher ratio is low (12:1) and conversation with Career Services about
personal goals begins early. After a paid externship, students return to ICC for a final,
to graduate and proudly receive a Grand Diplôme.
ICC credentials and connections are the first step to achieving your culinary goals.
The school has 15,000 alumni, from well-known talents on TV to successful graduates in small towns and big cities around the world who are making headlines and
following their dreams.
Every day I cook in my restaurants, I'm using the
techniques that I learned at ICC. Every day. And I
always will for the rest of my life.
—Bobby Flay, Culinary ‘84, chef/restaurateur and
TV personality
LEVELS
·· Level 1: Introduction to Culinary Techniques
·· Level 2: Building Culinary Foundations
·· Level 3: Buffet, Charcuterie and Volume Cooking
·· Level 4: Skills for Consistency and Refinement
·· Paid Externship
TUITION INCLUDES
·· Application fee, uniform, tool kit, books and supplies
·· “Family meal” prepared by students
·· 12:1 student-to-teacher ratio
·· 600-hour total program (400 hours on-site, 200 hours’ paid externship*)
·· Skills workshops in key areas such knife skills, butchering and food costing
·· Culinary Business workshops
·· Chef demonstrations with volunteer opportunities
·· Carnegie Hall commencement
·· Career Services counseling
*Only students authorized to work in the
US will be paid for their externships.
 LEARN PROFESSIONAL SKILLS  GROW YOUR CONFIDENCE  EARN A GRAND DIPLÔME
PROFESSIONAL
PASTRY ARTS
Be on your way to becoming a pastry chef, cake designer, baker, chocolatier, sugar artist or other rising industry
professional in as little as 6 months. Our Total Immersion teaching method, comprised of 600 hands-on, instructional hours, provides the training and credentials you need to realize your pastry dreams.
Why choose ICC?
Our respected Grand Diplôme program combines core classical pastry techniques
with the training of a dynamic, modern pastry chef.
From understanding chocolate tempering to achieving the perfect rise and crumb in a
génoise to pulling hot sugar into delicate ribbons, our chef-instructors help you blend
technical skill with inner artistry. Learn the fundamentals, building up to complex
recipes and individual showpieces.
More than 140 hours of advanced chocolate and sugar work, along with new subjects
such as entremets, coffee, gluten-free baking and elements of d esign, join existing
techniques such as sous-vide and hydrocolloids to keep students on the leading edge
of the industry.
Along the way, you’ll encounter “culinary math”—food costing, baker’s percentage,
portion yields—to boost your business acumen. Dean of Pastry Arts Jacques Torres
takes it further, creating internships exclusively for ICC students wanting to learn the
nuts-and-bolts of his famous chocolate businesses, with a rotation among various
departments.
ICC is student-centered: Every student has an individual workstation in our pristine
kitchens, a major difference between ICC and other schools. Student Services offers
constant support, skills and business workshops are available, student-to-teacher
ratio is low (12:1) and the conversation with Career Services about personal ambitions begins early.
A chef demo series has featured luminaries such as Dominique Ansel (a member of
our advisory board), Francois Payard and ICC’s Master Chef Ron Ben-Israel providing both instruction and volunteer opportunities.
ICC graduates are award winning and behind the pastries at top places like MilkBar
(Christina Tosi), Bouchon (Nick Bonamico), Babbo (Rebecca DeAngelis) and many
more. From spun sugar to three-tiered wedding cakes, ICC prepares students for a
lasting career.
LEVELS
·· Cookies and Food Safety
·· Tarts and Pies
·· Pâte à Choux
·· Pâte Feuilletée
·· Cakes
·· Bread & Viennoserie
·· Petits Fours
·· Chocolate
·· Sugar
·· Individual Desserts
·· Exams
TUITION INCLUDES
·· Application fee, uniform, tool kit, books and supplies
·· 600 hours of in-class instruction
·· Student skills workshops in key areas such as knife work and baking chemistry
·· Chef demo series with volunteer opportunities
 LEARN PROFESSIONAL SKILLS  EARN A GRAND DIPLÔME  BECOME A VERSATILE PASTRY PRO
PROFESSIONAL
CULINARY ARTS +
FARM-TO-TABLE
This ground-breaking extension of ICC’s comprehensive Professional Culinary Arts program covers one of the
hottest “fields” in culinary studies, connecting your training to the beginning of the food chain. Developed in
collaboration with ICC graduate Dan Barber, it is designed to spark your sense of stewardship, changing the way
you cook and look at sustainability.
From early in the 600-hour program, your classroom will extend to field trips such as
an urban farm, a dairy farm, a NYC greenmarket or an acclaimed winery. And because
our network is so powerful, your education includes a remarkable opportunity to participate in the week-long Farm-Powered Kitchen™. Your hosts: the highly regarded
Blue Hill, Stone Barns Center for Food and Agriculture and Chef Dan Barber, James
Beard Award winner and one of TIME Magazine’s “Time 100.”
You’ll gain firsthand experience in whole-animal butchery, how fresh heritage grains
take baking to new heights, foraging and more. The final day on the farm, farmers
and chefs share in dishes you’ve created from the morning’s harvest. Along with
deepening the foundation of skills learned at ICC, you’ll gain expertise of how ingredients are shaped by breeding, diet and environment, an essential way of thinking for
a modern chef.
LEVELS
Farm-Powered Kitchen™ Week At Blue
Hill And Stone Barns Center:
·· Day 1: The Role of The Chef and
Sustainable Agriculture
·· Day 2: Soil Health and Vegetable
Production
·· Day 3: Pastured Livestock Part I
·· Day 4: Pastured Livestock Part Ii
·· Day 5: Menus and Sourcing
·· Field Trips
See Culinary Arts levels for hands-on cooking part
of the program
It was hands-down the most amazing six months
of my entire life.”
—Lo Bosworth, Culinary Arts + Farm-To-Table ’14,
TV personality
TUITION INCLUDES
·· Application fee, uniform, tool kit,
books and supplies
·· 600-hour Culinary Arts program
(400 hours on-site, 200 hours’ paid externship*)
·· Skills workshops in key areas such
knife skills, butchering and food
costing
·· Culinary Business Workshops
·· Chef demonstrations with volunteer
opportunities
·· Local field trips and one-week
Farm-Powered Kitchen™ program
at Stone Barns (optional)
* Only students authroized to work in the US will be
paid for their externships.
 LEARN PROFESSIONAL SKILLS  EARN A GRAND DIPLÔME  EXPERIENCE THE FARM
ITALIAN
CULINARY EXPERIENCE
Learn the classics where they became the classics: This authentic seven-month program, developed by master
Italian chef Cesare Casella, divides your time between our New York or Silicon Valley campuses and the famed
Emilia-Romagna region in Italy. ICC’s Total Immersion education marries classical techniques with a once-in-alifetime travel experience for the aspiring cook to live and work in one of the most beautiful places in the world.
In ten fast-paced weeks in the U.S., you’ll dive into Italian cooking fundamentals,
authentic ingredients,traditional dishes and language. Under the tutelage of our experienced chef-instructors, you’ll gain a serious working knowledge of classic dishes
ranging from antipasti to la dolci.
Then you’re off to Italy! For nine exhilarating weeks, you’ll study at our sister school,
ALMA, The International School of Italian Cuisine, near Parma. There, you’ll expand
your view of the Italian approach to ingredients-as-star with lessons in history, visits
from master chefs and field trips to ingredient sources.
Week 20 marks the beginning of a stage (apprenticeship) with a highly rated Italian
restaurant, improving your techniques every day. This is not your average internship—without ICC’s connections, it would be extremely challenging to secure the
proper visas, which means your experience can give you a competitive edge.
Students return to ALMA for a final exam evaluated by a panel of esteemed Italian
chefs. When finished, you will have a top-rated European restaurant on your resumé
and memories for a lifetime.
“…the Italian program at ICC is posed near or at the
top—it’s like going to Oxford to study English.”
—Mario Batali, chef/restaurateur
LEVELS
Study in New York City
·· Knife Skills and Food Safety
·· Cheese & Antipasti
·· Stocks & Sauces
·· Pasta - Fresh, Dried and Filled
·· Pizza & Breads
·· Fish
·· Meats
·· Contorni
·· Desserts
·· Language and Culture
Study in Italy
·· Study in Italy
·· Guest Chef Demonstrations
·· Products & Raw Materials
·· Cooking Practice and Recipes
·· Wines
·· Pastry
·· History of Italian Cuisine
·· Italian Language
·· Field Trips
·· Work in Italy
TUITION INCLUDES
books and supplies
·· 10 weeks in the U.S.*, 18 weeks
in Italy (9 weeks at ALMA, 9 weeks apprenticeship)
·· “Family meal” prepared by Culinary
students
·· Housing in Italy
·· Chef demonstrations with volunteer
opportunities
*M-1 nonimmigrant students are eligible for the Italian Culinary Experience at the California campus only.
·· Career Services counseling  LEARN PROFESSIONAL SKILLS  EARN CREDENTIALS  GET IMMERSED IN ITALY
PROFESSIONAL
CAKE TECHNIQUES
+ DESIGN
Cake design is big business, with high-end bakers charging a premium by the slice for their creations. This
original, comprehensive 300-hour curriculum was developed by ICC for bakers looking to turn a passion into
a career, whether you’re a home baker with aspirations of starting a business or a pastry chef who wants to
expand your repertoire.
The program—at ICC in Soho, NYC, a neighborhood known for its fashion, food
and arts scene—attracts students from around the globe. It was conceived by
specialists with practical experience owning a successful cake business, including Ron
Ben-Israel, a high-profile cake decorator and Food Network personality, as well as
chef-instructors who run their own thriving shops or produce stunning desserts for
restaurants.
You’ll cover all aspects required of a professional cake designer, from baking and
production through developing flavor profiles and addressing dietary needs, plus
learn the latest techniques for both traditional and contemporary special occasion
cakes, challenging you to tap your ingenuity. By the time you graduate, you’ll have
created a wide range of popular cakes, from simple genoise layer cakes to multi-tiered
masterpieces, and leave with the confidence to take on the cake world.
“I learned so much. It was the best choice I’ve ever made.
—Cake Design ’13 graduate
LEVELS
·· Unit 1: Essentials of Cake Baking,
Filling and Finishing
·· Unit 2: Advanced Cake Decorating
·· Unit 3: Sketching, Advanced Sugar
Paste Flowers & Decorating
·· Unit 4: Advanced Cake Design
and the Business
·· Grand Finale
TUITION INCLUDES
 GROW YOUR CONFIDENCE  EARN CREDENTIALS  LEARN THE CAKE BUSINESS
THE ART OF
INTERNATIONAL
BREAD BAKING
ICC teaches the only accredited artisan bread baking program of its kind in the US. Completing this eight-week
program at ICC’s Soho, NY, campus, provides you with the credentials, knowledge and tools to craft traditional
loaves from around the globe, following artisanal bread-baking techniques passed down through the centuries.
Working under your dedicated chef-instructors in a specially outfitted kitchen with
steam-injected ovens simulating the demands of a professional kitchen or bakery,
you’ll see how the elements 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.
·· Unit 1: Classic French Breads
·· Unit 2: Traditional Italian Breads
·· Unit 3: German and Middle
In tune with culinary trends, you’ll also use alternative flours to create gluten-free
breads and make hearty, healthy breads using seeds and whole grains.
·· Unit 4: Art of Advanced
You’ll work as a team to accomplish the assignments, developing time management,
planning and communication skills that will serve you well in your career. Each class
ends with an evaluation, setting a framework to assess quality in order to deliver
consistently outstanding results.
“Chefs should never overlook the importance of
being able to make everything in their own kitchen,
especially bread.”
—Marc Vetri, Bread ’98, James Beard Award Winner
LEVELS
European Grain Breads
Bread Making
TUITION INCLUDES
books and supplies
·· “Family meal” prepared by
Culinary students
 GROW YOUR CONFIDENCE  EARN CREDENTIALS  LEARN TO MAKE DOUGH
INTENSIVE
SOMMELIER TRAINING
The fast-track to becoming a sommelier. In ICC’s Intensive Sommelier Training, the first and only program
approved by the esteemed Court of Master Sommeliers Americas, students have the opportunity to taste
approximately 300 wines from around the world on the path toward certification.
ICC is the ONLY school with 11 Master Sommeliers on its faculty (an extreme
achievement popularized in the cult film Somm); they share their encyclopedic knowledge while focusing on the practical and technical aspects of your education.
In the 10-week daytime program (17 weeks at night), you’ll learn how to taste and
evaluate a wide gamut of wine ($10,000 worth), with the option to take the Court of
Master Sommeliers’ Introductory and Certified Sommelier Examinations at the end
of the course to earn a globally recognized credential. ICC students have a high pass
rate; the test is administered on-site at the school.
Our program is offered in two American wine meccas: Our West Coast campus
in Silicon Valley is located in the heart of old California wine country, within sight
of Ridge Vineyards, and boasts a $1 million tasting room, while our New York City
flagship is in the vibrant Soho neighborhood.
This 8-unit program spanning wine styles, winemaking, tasting and service techniques is aimed at aspiring professionals seeking the in-depth expertise required to
succeed in the wine industry. Graduates, whose positions in the beverage industry
include sommelier, wine director, tasting room coordinator, wine bar proprietor,
brand ambassador, wholesaler or retailer, have ongoing access to ICC’s extensive job
board and alumni network.
LEVELS
·· Unit 1: Wine Foundation
·· Unit 2: Wines of France
·· Unit 3: New-World Wine Regions
·· Unit 4: Wines of Italy
·· Unit 5: Wines of the Iberian
Peninsula
·· Unit 6: Wines of Germany and
Eastern Europe
·· Unit 7: Beers & Spirits
·· Unit 8: Wine Program Management
·· Court of Master Sommeliers’
On-Site Exam
TUITION INCLUDES
·· Application fee, books and supplies
·· ”Family meal” prepared by Culinary
students
“This program is a total game-changer…It is THE
best way to fast-track success in a very competitive
professional field.”
—Jason Jacobeit, ICC grad and Wine Director, Bâtard
·· 10 weeks (day) or 17 weeks
(evening)
 TASTE 300 WINES  ACQUIRE KNOWLEDGE  BECOME A SOMMELIER
CULINARY
ENTREPRENEURSHIP
Based on popular demand, our Culinary Entrepreneurship program is now offered in a flexible more convenient
format to fit your busy life and fuel your success. The program combines face-to-face instruction with personalized online sessions, which you can “attend” at midnight, if it best suits your schedule!
Designed by leading entrepreneurs and top academics in the field, ICC’s intensive,
newly customizable program provides you with the tools, strategies and confidence
needed to define, assess and launch a new business within the growing food industry.
Expert instruction from world-class institutions such as Babson College, ranked #1 in
entrepreneurship education; the prestigious Cornell University School of Hospitality;
the gold-standard Union Square Hospitality Group and more helps you develop your
entrepreneurial acumen while introducing you to mentors you can contact long after
the program ends.
The program is now offered in a flexible more convenient format to fit your busy
life and fuel your success, blending face-to-face instruction with personalized online
sessions, which you can “attend” at midnight, if it best suits your schedule!
In a few weeks, ICC’s project-based approach takes students from idea to
business plan.
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The core program consists of 48 hours of face-to-face instruction supported by
22 hours of online collaboration and review that bridges the gap between
theory and practice.
An additional 20 hours of topic-specific online, self-paced courses provide
students with the opportunity to narrow the focus on subjects relevant to their
personal business goals.
Students will learn to accurately use business tools and concepts to develop
their business plan while networking and consulting with peers, faculty
and experts.
The program concludes with presentations to industry experts for viability
and constructive critique.
LEVELS
In-Person Classes
·· Entrepreneurship
·· Concept Development
·· Financials
·· Marketing
·· Operations
·· Business Plan Presentations
Online Classes
·· Human Resources
·· Employment & Labor Law
·· Real Estate
·· NYC Licensing & Permitting
·· Food Costing
·· Building a Brand
·· Designing & Implementing a
Beverage System
·· Social Media & SEO
·· Kitchen Design
·· Kitchen/BOH Management
Students participating in this program will:
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Gain a better understanding of themselves as entrepreneurs including their
motivations, roles and key responsibilities
Learn key elements of business modeling and creating a successful business plan
Explore assessment and feasibility techniques from evaluating the competitive
marketplace and assessing the needs and desires of potential customers
Establish and understand value proposition
Understand how to grow and nurture the business through effective brandbuilding, cash flow management and resource allocation, embracing change and
uncertainty for a competitive advantage
Explore the keys to building a winning team, implementing change and other
common challenges facing founders and leaders
Learn to create and deliver an effective pitch
 LEARN FROM LEADERS  DEVELOP YOUR CONCEPT  PRODUCE A BUSINESS PLAN
STUDENT
LIFE
“New York City makes my eyes
light up. I’m definitely staying
after I finish.”
CULINARY GR ADUATE ‘09
CALL: 888-324-2433 EMAIL: [email protected] | STUDENT LIFE 14
LIFE AT ICC
ICC is more than a cooking school. It becomes a second hometown where you can stroll the cobblestone Crosby Street and meet your friends at the best coffee shops in Soho, shop on Broadway
or taste the diversity in food and culture that only New York City can offer. Students work together
in class, and with a variety of instructors from all over the world.
At ICC, your education goes beyond the kitchen; you learn how to collaborate with different personality types and make lifelong professional and personal connections.
In a short amount of time, ICC feels like a family where you are surrounded by people who share
the same passion, and who encourage you to achieve your career dreams.
Carnegie Hall Commencement
How do you get to Carnegie Hall—and how do you become a
great chef? Practice, practice, practice. Upon completion of your
program at ICC, you receive a Grand Diplôme, a credential recognized around the globe. ICC also holds an annual commencement
at NYC’s iconic Carnegie Hall, with chef keynotes such as Thomas
Keller, Bobby Flay and Marcus Samuelsson, that students from
that year can attend. For many, this ceremony is a milestone and
an emotional moment, crossing the stage as parents, friends and
faculty applaud your achievement in a hall filled with toques!
 JOIN OUR FAMILY  LIFELONG FRIENDSHIPS  SUPPORT AT EVERY LEVEL
LIFE AT ICC
HIGHLIGHTS &
OPPORTUNITIES
CULINARY LIBRARY
THEATER & STUDENT LOUNGE
With more than 5,000 volumes and dozens
of magazine subscriptions, the ICC Library
is an invaluable resource to students and
alumni. The library is well-stocked with all
the classic books, but also stays current with
the latest print and media. You can even find
out-of-print recipes on the shelves, as well
as an ever-growing collection of cookbooks
by alumni. A trained librarian is also available
to assist you.
The ICC Theater, with its livestreaming
capability, hosts lectures and demos by industry professionals. A comfortable student
lounge is available where you can study or
simply relax with your friends. There are
computer stations available, as well as quiet
study areas.
HOUSING - LUDLOW RESIDENCE
SKILLS WORKSHOPS
CULINARY BUSINESS WORKSHOPS
Just a 15-minute walk from campus, Ludlow
Residence has single and double rooms
that house more than 350 students from
4 different schools. With amenities such
as 24-hour security, free laundry facilities,
free Wi-Fi and cable TV access, all of your
basic needs are met. Located a block from
the subway and bus transportation, you
have access to the entire city and immediate
access to the trendy Lower East Side restaurants, galleries, nightlife and shopping.
Take advantage of the free workshops in
key areas such as knife skills, butchering,
baking chemistry and food costing. These
workshops are great opportunities to
practice and perfect the various techniques
you are learning.
Acquire the business acumen you need to
succeed in the culinary arts. ICC offers
several Culinary Business workshops from
Economics 101 to media training. For your
convenience, workshops are available online
through the student/alumni portal and you
can also attend the workshops in person at
the ICC’s theater in NYC.
STUDENT COMPETITIONS
CULINARY DIPLOMA +
COLLEGE DEGREE
CARNEGIE HALL COMMENCEMENT
The vibe at ICC is intense, but with a
happy, positive energy. Even our student
competitions foster a spirit of family and encouragement. Take for example, The Cookie
Games in NYC, where you’re able to take on
the challenge of representing the country
of your choice in cookie form. Your work
is tasted by celebrity judges and you work
alongside your team of classmates, building
memories that will last a lifetime.
What if you could do what you love and earn
college credits in the process? Through a
unique relationship with the respected NYC
university The New School (known for its
Parsons School of Design), ICC students
can transfer as many as 60 culinary credits
toward a Bachelor’s Degree (or 30 toward
an Associate’s), offering the chance to
get both a culinary diploma and a college
degree. An SAT is not required. These
degree programs offer classes on campus in
New York and online. Students at The New
School work with a faculty advisor to design
a degree that meets their individual goals.
CHEF DEMONSTRATIONS &
VOLUNTEERING
Watch industry leaders and icons like
Jacques Pépin, John Besh and Dominique
Ansel give cooking demonstrations at our
International Culinary Center Theater. ICC
offers you the unique opportunity to make
career connections through becoming a volunteer at these demos, in a chef demo, and
participating in other off-site food events in
the area like the James Beard Awards.
How do you get to Carnegie Hall—and
how do you become a great chef? Practice,
practice, practice. Upon completion of
your program at ICC, you receive a Grand
Diplôme, a credential recognized around
the globe. ICC also holds an annual commencement at NYC’s iconic Carnegie Hall,
with chef keynotes such as Thomas Keller,
Bobby Flay and Marcus Samuelsson, that
students from that year can attend. For
many, this ceremony is a milestone and an
emotional moment, crossing the stage as
parents, friends and faculty applaud your
achievement in a hall filled with toques!
 JOIN OUR FAMILY  LIFELONG FRIENDSHIPS  SUPPORT AT EVERY LEVEL
ONE-ON-ONE
CAREER SERVICES
We are YOUR team: all ICC professional program students have access to a Career Services advisor during
school and throughout their careers. The sole purpose—and pride—of the Career Services team is to help
our graduates succeed at all stages of their career. Our Career Fairs and ongoing placement services are highly
regarded in the industry, and available only to our students and alumni.
The industry is hungry for well-trained cooks with ambition and first-rate skills, and ICC has a track record of
delivering that talent. But it goes well beyond restaurants; our connections span just about every facet of the
industry including TV, publishing, management, research & development, catering, food styling, education
and more.
“I have so much respect for ICC that I hire their
students the day they graduate.”
—David Bouley, chef/owner of award-winning restaurants
At any point in your career, take advantage of one-on-one
career advice and placement services, peruse the online 24/7
Job Menu on our Community portal or attend a biannual
on-site Career Fair. In fact, we see more and more alumni
coming to the fairs on the employer side, returning to hire
students!
“Within 15 minutes [at ICC’s Career Fair], I had spoken
with the Sous Chef from Park Avenue Seasonal and he
invited me to trial the next day. Within two hours of my
trial, they hired me…”
—Culinary Arts ’14 graduate
 PERSONAL CAREER PATHS  POST-GRADUATION SUPPORT  WELL-CONNECTED NETWORK
NEW YORK CITY
NEIGHBORHOOD
International Culinary Center’s flagship is in the heart of Soho, on Broadway near Grand Street. With its charming cobblestone streets, eclectic neighborhoods (Little Italy, Chinatown, the Lower East Side are all nearby), chic
shops and celebrity residents (hello, Lenny Kravitz and Daniel Radcliffe), Soho’s easy, fashionable vibe makes
attending ICC a rewarding NYC experience.
Students are often amazed when they first enter the landmark building to find how vast the facilities are: nearly
a dozen professional kitchens, a theater hosting top chef demos, student lounge and locker rooms, a 5,000-title
library, a homage to famous chefs who’ve walked our halls and more.
Outside, the school is steps from some of the hottest restaurants and bakeries, some owned by our graduates.
Two blocks away is the major Canal Street subway hub, with other lines and Citi-bikes close by. Student housing
with 24/7 security is shared with School of Visual Arts on the Lower East Side, a 15-minute walk or subway hop
from school. In no time at all, you’ ll feel like a local, absorbing all that the city has to offer.
“You can’t be in a better city than New York… ICC has
the best teachers, the best equipment and… the best way
to learn how to cook.”
—Hooni Kim, Culinary ‘ 05, first Korean-American to receive
a Michelin Star in the U.S.
 CULINARY CAPITAL  CULTURE, ART + FASHION  TRENDY, CHARMING SOHO
INTERNATIONAL
STUDENTS
Everything about ICC is INTERNATIONAL: our name, our roots, our deans/faculty, our alumni network and
our reputation (ICC was selected by the White House to be the presenter of the USA Pavilion at the World’s
Fair—EXPO—in Milan in 2015).
For more than 30 years, students from every corner of the world, representing more than 80 countries, have
flocked to ICC for its high-caliber, fast-track training. The curriculum draws inspiration from international influences, and a Grand Diplôme from ICC is a veritable passport for students to work in first-class kitchens across
the globe.
“Technique makes you believe in yourself,”; explains Chef Jacques Torres. ICC takes students from novice to
professional skill levels in six months, offering a level of support not found at larger schools. Our Total Immersion
teaching method offers intensive hands-on instruction and puts students in the kitchen from the very first day.
An advisor assists throughout the visa process and helps with the transition process, as ICC helps international
students feel at home as they embark on their exciting culinary adventure. all ICC professional program students
have access to a Career Services advisor during school and throughout their careers. The sole purpose—
and pride—of the Career Services team is to help our graduates succeed at all stages of their career. Our
Career Fairs and ongoing placement services are highly regarded in the industry, and available only to our
students and alumni.
The industry is hungry for well-trained cooks with ambition and first-rate skills, and ICC has a track record of delivering that talent. But it goes well beyond restaurants; our connections span just about every facet of the industry
including TV, publishing, management, research & development, catering, food styling, education and more.
Award-Winning International Alumni
Sandy Yoon
NAMED “BEST CHEF” BY SHANGHAI MAGAZINE IN 2014
Elena Reygadas
NAMED VEUVE CLICQUOT’S “BEST FEMALE CHEF IN
LATIN AMERICA”
Didem Senol
NAMED TIME OUT ISTANBUL’S “BEST CHEF” IN 2010
Jason Licker
WON IRON CHEF THAILAND IN 2014
Noppon Bunnak
WON IRON CHEF THAILAND IN 2013
Aditi Handa
AWARDED “BEST NEW BAKERY” BY MUMBAI MIRROR
ESL + Food Certificate Program
Judy Joo
WON IRON CHEF UK
Hooni Kim
FIRST KOREAN-AMERICAN TO RECEIVE A MICHELIN
STAR IN THE U.S. AND A JUDGE ON MASTER CHEF KOREA
Pierre Lamielle of Canada
If language skills are a challenge, the new ESL + Food Certificate program, designed by The New School and International
Culinary Center, allows students to attend ICC after receiving
a high-quality English language education, including a class on
The Language of the Kitchen that serves as an alternative to
the TOEFL.
2X WINNER OF THE “BEST ILLUSTRATED COOKBOOK
IN THE WORLD” AT THE WORLD GOURMAND COOKBOOK AWARDS
 GRADS FROM 80+ COUNTRIES  DEDICATED ADVISOR  ESL + FOOD CERTIFICATE
A TASTE OF OUR
ALUMNI
If the best measure of a school is its alumni, ICC
passes this test with flying colors. Here, a sampling
of how some of our 15,000 graduates translated
what they learned into impressive careers:
BOBBY FLAY
DAN BARBER
DAVID CHANG
CHRISTINA TOSI
Chef, Restaurateur, TV Personality
and James Beard Award winner
Chef/Owner of Blue Hill and Blue Hill
at Stone Barns; Time’s “100 Influential
People”
Chef/Owner of Momofuku Restaurant
Group; Time’s “100 Influential People”
Co-Owner and Executive Pastry Chef of
Milk Bar; James Beard Award winner and
MasterChef judge
PROFESSIONAL CULINARY ARTS ’84
PROFESSIONAL CULINARY ARTS ‘01
PROFESSIONAL PASTRY ARTS ’04
MICHAEL CHERNOW
LEE ANNE WONG
JOSH SKENES
WYLIE DUFRESNE
Co-Founder of The Meatball Shops
and Owner of Seamore’s
TV Personality and Chef/Owner of
Koko Head Café; TV personality
Chef/Owner of Saison (3 Michelin stars);
“Best New Chef” by Food & Wine
Pioneer in culinary technology with
wd~50; James Beard “Who’s Who” Award
PROFESSIONAL CULINARY ARTS
/ ENTREPRENEURSHIP ’08
DAISY MARTINEZ
HOONI KIM
CHAZ BROWN
CHARLOTTE NEUVILLE
TV Host, Cookbook Author
and Instructor
Chef/Owner of Hanjan and Danji,
and judge on MasterChef Korea
Executive Chef of Fatty Crab, Fatty
Cue, Pig & Khao and Seoul Chicken
Cake Designer/Owner, The Fashion Chef
GEORGIA PELLEGRINI
JOHN LASATER
JEFFREY ZUROFSKY
MAME SOW
Author of Girl Hunter and
Modern Pioneering
Executive Chef, Hattie B’s Hot Chicken;
one Forbes’ “30 Under 30 for Food &
Wine” in 2015
CEO/Partner of ‘wichcraft and
Riverpark; entrepreneur
Executive Pastry Chef at The Cecil
and Mintons
PROFESSIONAL PASTRY ARTS ’07
CAKE TECHNIQUES & DESIGN ’11
CALL: 888-324-2433 EMAIL: [email protected] | ALUMNI 20
FAQS +
ADMISSIONS
Do I need prior experience to enroll?
No prior experience needed. We teach our students from the ground up and every lesson builds on the previous one. Our
students range in age from recent high school graduates to older career-changers; the common thread is their passion and
excitement to pursue a culinary career.
Does the school offer financial aid?
Yes; most of our students finance their education using a combination of resources, whether it be federal funds, scholarships
or loans from private lenders. Special sources of funding exist for specific groups including veterans, New Jersey and California residents. Our dedicated financial aid advisors can help you navigate the choices that work best for you.
Can I receive a college degree?
Graduates of ICC’s professional programs receive a diploma; you can transfer as many as 60 culinary credits toward a bachelor’s degree, or 30 credits toward an Associate’s degree, at The New School, a highly respected NYC university that shares
ICC’s approach to excellence in education.
Does the school offer different class schedules?
Almost all of our professional programs offer full-time day and part-time evening schedules.
What is the student-to-teacher ratio?
The ratio is a good indicator of how much personal attention you’ll receive in order to develop your skills. At our NYC
campus, the ratio is a low 12:1 student-to-instructor for Culinary and Pastry programs; in California, the ratio is 14:1 for
Culinary and 16:1 for Pastry.
Do you have housing?
Yes; as an ICC student, you’ll have access to student housing that is reasonably priced, close to campus and offers appealing
amenities. Single and double occupancy rooms are available in both our NYC and California school locations.
Will ICC help me find a job when I graduate? What if I don’t want to work in a restaurant kitchen?
Our alumni network extends to just about every facet of the industry including TV, publishing, management, research &
development, catering, food styling, education and more. All ICC career students have access to a career services advisor
during school and throughout their careers. It’s the advisor’s sole purpose—and pride—to help our graduates succeed at all
stages of their career. The industry is hungry for well-trained cooks with ambition and first-rate skills, and ICC has a track
record of delivering that talent. Our Career Fairs and ongoing placement services are highly regarded in the industry, and
only available to our students and alumni.
SCHOLARSHIPS & FINANCIAL AID
The challenge of funding your culinary education can seem intimidating, even if you know it’ll be the right investment in your
future. But the fact is, a majority of the students attending ICC career programs rely on financial aid, which means you don’t
have to let money stand between you and a first-rate culinary education. We have a team solely dedicated to helping our
students find appropriate sources of funding—we’ll sit with you, walk you through your options and map out strategies for
paying your loan back as quickly as possible.
A range of scholarships is available to assist you with meeting tuition payments. These may be awarded based on financial
need, experience, goals and other factors. Amounts vary from $1,000 to $20,000, and new scholarships are announced
often, both from Friends of ICC (a non-profit organization) and outside sources.
Questions? Email [email protected].
 WE ARE HERE TO HELP  FEDERAL + PRIVATE LOANS  SCHOLARSHIPS
CALL: 888-324-2433 EMAIL: [email protected] | FAQS + ADMISSIONS 21
ICC
NEXT STEPS
Where you choose to study and pursue your passion is more than just the curriculum, the school’s alumni, the
staff or the location. It’s the right mix of all of these.
Come see how ICC provides the confidence, credential and connections to set you on a new career path.
Schedule a private tour and sit in on a class to see if ICC is right for you.
Join one of the most prestigious and successful culinary schools in the world, and become part of our family.
Schedule a Tour at CULINARYCENTER.COM/TOUR
RSVP to an Open House at CULINARYCENTER.COM/OPENHOUSE
Contact Admissions by emailing [email protected]
“We give students both a strong foundation and wings to
fly—and are always there to support and encourage them.”
—Dorothy Cann Hamilton, CEO and founder, ICC
CAN’T WAIT TO GET STARTED? CONTACT US TODAY! www.internationalculinarycenter.com
CALL: 888-324-2433 EMAIL: [email protected] | NEXT STEPS 22

CULINARY SCHOOLS - International Culinary Center

Transcription

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