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The International Culinary Center
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Website
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www.internationalculinarycenter.com
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Year Established
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1984
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Program Description
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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.
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Number of Programs/Year
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~40
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Program Length
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6-9 mos (Culinary/Pastry), 8 wks (Bread)
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Group Size or S:T Ratio
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12:1
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Program Focus
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Baking, Confectionery, Healthy Veg, Wine, Far East, French, Italian
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Faculty
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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.
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Costs
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See site for details
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U.S. Locations
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Campbell, California
New York, New York
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Months
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Year round
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Sponsor's Calendar Link
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www.internationalculinarycenter.com/open-houses-and-events/events/
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Sponsor's Facebook Page
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www.facebook.com/InternationalCulinaryCenter
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Contact
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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: admission@frenchculinary.com
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