Want to become very good, very fast? Come to The French Culinary Institute. In six months by day, or nine by night, we transform students into superbly trained chefs, teaching skills that would take longer to conquer elsewhere. You learn not only French cuisine, but the 250 building blocks of all fine cuisine.
Under the guidance of our deans—Chefs Jacques Pépin, André Soltner, Alain Sailhac, Jacques Torres, Cesare Casella, and Master Sommelier Andrea Robinson—we teach great cooking rapidly with our Total ImmersionSM approach. This means small, intense hands-on classes (average student/teacher ratio 12:1) where you learn technique after technique. Ultimately, you'll cook for our restaurant, L'Ecole, which gets consistent high marks from Zagat for its “top notch cooking.”
You'll graduate with skills, confidence, and credentials to create a great future (and ongoing career placement assistance, so you don't have to do it alone), whether you dream of working in the finest restaurants and resorts, the food media, or another food-related hotspot.
If you want to focus on Italian cooking, we also offer the most well-rounded Italian culinary training available today. And, in addition to exceptional culinary training, we'll give you an extra edge with in-depth Continuing Education courses in food writing, restaurateuring, and wine--taught by seasoned professionals with real-world experience.
So, whether you want a hot new career or simply want to turn yours up a notch, come to The FCI--where we prepare legends every day.
600-hr, 6-mo full-time & 9-mo part-time Grande Diplôme programs in Classic Culinary or Pastry Arts; 6-wk Diplôme du Boulanger program in the Art of International Bread Baking
Group Size or S:T Ratio
12:1
Program Focus
Baking/Pastry, Confectionery, Far East, French, Healthy Veg, Italian, Wine
Faculty
41 teachers & culinary staff, including Vice President of Culinary Arts Nils Noren, Dean of Studies Alain Sailhac, Dean of Special Programs Jacques Pépin, Master Chef André Soltner, Dean of Pastry Arts Jacques Torres, Dean of Wine Studies Andrea Immer
Costs
$38,500 for Classic Culinary Arts full-time/part-time, $36,750 for Classic Pastry Arts, $37,150 for Italian Culinary Experience, $8,885 for International Bread Baking, $995 for Fundamentals of Wine, $7,500 for Restaurant Management
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:
