|Setting:||Large City Setting|
|Size:||Small (Under 2,000 Students)|
|On-Campus Housing Available:||Yes|
Founded in 1984 as The French Culinary Institute in Soho, New York City, the International Culinary Center has welcomed students from more than 80 countries around the world. The global expert in culinary and wine education, ICC has trained such celebrated chefs as Bobby Flay, David Chang, Wylie Dufresne and Christina Tosi. Whether the focus is Professional Culinary, Pastry Arts, Cake Design, Bread Baking, Italian Culinary, Spanish Culinary or Wine Studies, an ICC graduate leaves with the credentials, confidence and global connections for a rising career.
The secret to ICC's award-winning program? A trademark Total Immersion? curriculum with hands-on instruction that transforms students from novice to professional skill levels in just six months, including real-world experience.
The school's deans are cooking legends - such as Jacques Pépin, Jacques Torres, José Andrés - and a low student-to-teacher ratio assures students get the attention needed to flourish. An advisor assists on everything from visas to housing, while premium facilities ensure each student gets both kitchen space and support not found at larger schools. More than 90% of students graduate.
The ICC experience reaches far beyond the kitchen. With locations in the culinary capital of Manhattan, California's lush Silicon Valley and Emilia-Romagna, Italy, students have access to some of the best restaurants, vineyards and chefs.
A COLLEGE DEGREE + CULINARY DIPLOMA
ICC students can transfer as many as 60 credits toward a Bachelor's Degree at The New School, a highly respected university known for Parsons School for Design. Like ICC, New School furthers the notion of small classrooms and collaboration, scheduling is flexible with full-time, part-time and online options.
ICC HELPS YOU PLAN A CAREER
Both ICC students and alumni benefit from our individualized and ongoing career services. At any point in your career, you can take advantage of one-on-one career advice, peruse the online Job Menu or attend one of the biannual on-site career fairs at the New York and California campuses. Many of our graduates work in top restaurants, hotels, catering and corporate dining, as well as private chefs or in management and media, including magazines, book publishing, blogging and television.
A POWERFUL ALUMNI NETWORK
ICC's 15,000 alumni include Mark Vetri, Dan Barber, Josh Skenes, Hooni Kim, Daisy Martinez and others, creating a remarkable hiring network for ICC's graduates. Our enterprising graduates work in every facet of the food industry, including TV, publishing, recipe development, food styling, management and, of course, restaurants. Many return to do cooking demos and take advantage of ongoing career services.
GRADUATION IN NYC'S ICONIC CARNEGIE HALL
ICC is the only culinary school to hold commencement in Carnegie Hall, one of the most prestigious venues across the globe. Students are joined by deans, faculty and luminaries like Thomas Keller and Bobby Flay for this annual event. It is a fitting tribute to dedicated graduates, and a proper send-off to the talents with the potential who will change the culinary world.
PROFESSIONAL COURSES INCLUDE:
- Professional Culinary Arts
- Professional Culinary Arts + Farm-To-Table
- Italian Culinary Experience
- Professional Pastry Arts
- Cake Techniques & Design (offered in New York City only)
- The Art of International Bread Baking (offered in New York City only)
- Intensive Sommelier Training
- Accrediting Commission of Career Schools and Colleges (ACCSC)
International Culinary Center
New York, NY 10013
Excellent walkability. You do not need a car for this area.
Excellent transit. This area has plenty of convenient public transportation.
Seasonal average temperatures for New York, NY
- Latino: 13%
- African American: 4%
- Caucasian: 43%
- Asian: 15%
- Native Hawaiian or Other Pacific Islander: 1%
- Unknown and Other: 24%
|Native Hawaiian or Other Pacific Islander||1%|
|Unknown and Other||24%|
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