International Culinary Center (ICC)
Updated July 15, 2021 • 2 min read
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Founded in 1984 as The French Culinary Institute, the International Culinary Center (ICC) is an award-winning school for professional fast-track culinary, pastry, and wine education. ICC has received multiple “Best Vocational Cooking School” awards and holds the highest honor, School of Excellence, from the accrediting commission ACCSC.
- Day and evening diploma programs
- New York City campus with nearby housing
- Network of 15,000 graduates including Bobby Flay, David Chang, Dan Barber, Wylie Dufresne, Christina Tosi
- Alumni and ICC Deans have received 100+ Michelin Stars
- Business workshops and ongoing Career Services
- 91.5% graduation rate*
World-class deans including Jacques Pépin and Jacques Torres created a 6-month techniques-based curriculum that has attracted aspiring chefs from 85 countries. The hands-on education transforms students from novices to professionals in just months, enhanced by a low student-to-teacher ratio, generous kitchen space and individual workstations. No prior experience is required. In the kitchen, lead chef-instructors have 10+ years’ fine dining experience, and are laser-focused on helping students flourish. ICC students leave with the credentials, confidence, and global connections for rising careers.
You supply the desire; ICC will help you develop your craft, earn a diploma that is respected worldwide, and pursue your passion. HARD WORK TASTES GOOD — -combine our education with your drive and there is no limit to your success.
PERSONAL CAREER SERVICES
At ICC, students and grads take advantage of one-on-one career advice, peruse the online Job Menu or attend biannual on-site Career Fairs. ICC taps into its powerful network to help with placements in every facet of the food industry, from top restaurants, hotels, catering, corporate dining and private chef positions to recipe development, nutrition, food styling, management and media, including publishing and TV.
COLLEGE DEGREE + CULINARY DIPLOMA
ICC students can transfer as many as 60 culinary credits toward a Bachelor’s Degree or 30 credits toward an Associate at The New School, a respected NYC university. No SAT required.
ESL + FOOD CERTIFICATE
ICC and The New School offer a special ESL program preparing international students to enter ICC’s professional culinary programs, including a “Language of the Kitchen” course.
GRADUATION IN NYC’S ICONIC CARNEGIE HALL
ICC is the only culinary school to hold annual commencement in the legendary Carnegie Hall. Students are joined by deans, faculty and keynote speakers such as Thomas Keller and Bobby Flay. 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!
PROFESSIONAL COURSES INCLUDE:
Professional Culinary Arts
ICC is the school for serious cooks. In 6 months by day, 9 or 14 months by night, students advance from basic knife skills through real-world training in a program so revered that chef/restaurateur David Bouley says, “I hire ICC students the day they graduate.” Students learn 250+ techniques, gaining experience via paid externships in fine restaurants, hotels, catering, media, food retail and more.
Professional Culinary Arts + Farm-To-Table
Chefs of the 21st century must understand how food is grown and raised. This extension of the six-month Professional Culinary Arts (see above) brings students to food sources with field trips and a collaboration with ICC graduate Dan Barber, culminating in a week spent at Barber’s Blue Hill at Stone Barns.
Professional Pastry Arts
Be on your way to a sweet career as a pastry chef, cake designer, baker or chocolatier in 6 months by day, 9 months by night. This comprehensive program builds upon classical and modern hands-on techniques from day one. Highlights include 140 hours of advanced chocolate and sugar work, as well as cultivating personal creativity. New York students have the exclusive opportunity to intern at Dean Jacques Torres’ world-famous chocolate businesses.
Cake Techniques & Design (NYC only)
Turn your passion for cake into an art — and a profitable business — with ICC’s 11-week program developed in collaboration with cake designer and Food Network’s Cake Wars judge Ron Ben-Israel. You’ll learn fundamentals; layering, fillings and finishes; classic and contemporary decorations; sugar paste flowers; simple, tiered and carved cakes; and how to open a cake business from the experts.
The Art of International Bread Baking (NYC only)
The only accredited professional bread baking program of its kind in the U.S., this 8-week course spans a wide range of artisanal breads from across the globe (classic French, traditional Italian, German, Middle Eastern, gluten-free and more), shaped and baked in ICC’s professional bread kitchens.
Intensive Sommelier Training
ICC’s is the first and ONLY wine program in the world approved by the renowned Court of Master Sommeliers Americas®, and the only with 11 Master Sommeliers on faculty. Students taste 300+ glasses of wine from around the world and are well prepared to take the Court of Master Sommeliers’ Introductory and Certified Sommelier Examinations, offered on-site. (An astounding 19 of the last 20 times the exams have been given in NYC, an ICC grad has scored the highest!)
Culinary Entrepreneurship (NYC only)
ICC’s customizable program provides the tools to launch or scale a food business, providing step-by-step business plan direction and feedback over 6 weeks. Designed by leading entrepreneurs and top academics from world-class institutions such as Babson College, ranked #1 in entrepreneurship education; Cornell University School of Hospitality; Union Square Hospitality Group and more, the program blends in-person sessions, mentoring and online instruction.
*Graduation rate is based on 1,926 students graduating out of the 2,106 students available for graduation included in the annual reports submitted by ICC to ACCSC in 2013-2015.
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