Based in New York City, The French Culinary Institute leads the industry in excellence and innovation. Our career training programs in culinary and pastry arts will teach you much more than just cooking French food. The skills you’ll learn can be applied to any cuisine and used in every kitchen.
At The FCI, students learn by doing. Our curriculum has you cooking or baking from day one, building technique through hands-on learning and cumulative practice. Classes are small, which means you get personal attention and instant feedback from your Chef-Instructors. With a student-teacher ratio of 12:1, our classrooms provide a supportive learning environment to help you develop the confidence you need for success.
After class, you can expand your learning with events designed just for students. Watch live demos with such culinary icons as Dean Jacques Pépin, alum David Chang, and cake designer Ron Ben-Israel. Activities—Supper Club outings, Wine Club tastings, and Forager Club excursions—are a fun way to enhance your education outside of the kitchen.
Our support doesn’t end after graduation—The FCI’s ongoing job placement services will be a valuable resource you can count on throughout your career. Career Services will give you advice on finding the right job and help you develop your resume-writing, interviewing, and networking skills. We have relationships with employers across the globe, in top restaurants, bakeries, publishing companies, and more, as well as with our growing network of over14,000 alumni.
For more information, visit our website or call 888.324.2433.
Day and evening programs in Classic Culinary Arts (600 hrs), Classic Pastry Arts (600 hrs), Art of International Bread Baking (240 hrs). Additional courses: Restaurant Management, Culinary Technology, Wine Studies.
Number of Programs/Year
~40
Program Length
6-9 mos (Culinary/Pastry), 8 wks (Bread)
Group Size or S:T Ratio
12:1
Program Focus
Baking/Pastry, Confectionery, Far East, French, Healthy Veg, Italian, Wine
Faculty
60 culinary and pastry teachers and staff, including VP of Culinary Arts Nils Noren; Deans and Master Chefs Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres; Visiting Master Pastry Instructor Ron Ben-Israel; food journalist Alan Richman.
U.S. Locations
New York (New York)
Months
Year round
Contact
Claudia Ramone
Director of Enrollment The French Culinary Institute
462 Broadway
New York, NY 10013-2618
United States
Phone: 888-FCI-CHEF, 212-219-8890
Fax: 212-431-3054
E-Mail:
