Culinary training courses and schools
Cooking and Beverage Services programs, certificates, diplomas and degrees

Total 600 training course(s)/program(s) at schools in United States.



International Culinary Center

Training Center/Campus: New York City, New York, United States
Phone No.: 888.324.2433

Breakfast Breads and Pastries

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Under the expert guidance of our instructors in our state-of-the-art kitchens, you&,#146,ll apply the same baking techniques used by professional chefs in restaurants and bakeries to make picture-perfect crumb muffins studded with fruit, savory scones, nutty toasted granola and glazed sticky buns. You&,#146,ll conquer the complexities of laminated dough for flaky croissants and Danish, mixing methods for quick bread batter and shape yeast dough into stunning loaves of sweet breads.

Italian Cooking

Course Format: Public Course / Instructor-Led / Open Enrollment  V

In this course centered on authenticity and aptitude, your immersion begins on day one, and the fast-paced learning and excitement never let up. Under the watchful eye of passionate chef-instructors, you’ll learn to craft wonderful stocks and sauces, produce fresh Italian breads and pastas, and become well-versed at cooking an assortment of traditional beef, chicken, fish and vegetable dishes.

What You&,#146,ll Learn

You&,#146,ll train at your own personal workstation in a large, airy instructional kitchen designed specifically for Italian cooking. Each class begins with a brief discussion of the theory and techniques behind the day&,#146,s lesson, but the majority of your time will be spent in the kitchen doing, not watching. Just imagine being dressed in chef&,#146,s whites, growing in skill and confidence as you learn the keys to prepare authentic Italian cuisine!

In eight sessions over four weeks, you’ll cover topics including ... [Read More]

Chocolate Candy and Confections

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Inspired by ICC’s proven Total ImmersionSM training method, this intensive, hands-on course on the art of chocolate was developed to deliver a wide range of skills in a manageable amount of time, and gives students access to the same modern facilities and accomplished chef-instructors who have made ICC so renowned.

Each class begins with a brief discussion of the science, theory and techniques behind chocolate, but the majority of your time will be spent in the kitchen doing, not watching. You’ll learn:

?How to become proficient with the proper tools used in chocolate work
?The science of chocolate tempering
?Understanding how chocolate is made, including harvesting and manufacturing
?Dipping and molding chocolates
?Creating simple decorative chocolate pieces of your own
?Filling and decorating chocolate candies
?Designing a customized box to showcase your original chocolate creations
?Proper techniques for stor... [Read More]

Japanese Cuisine

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Geared toward those with a passion for Japanese food and culture, this course instills a newfound appreciation for Japanese cuisine among kitchen beginners and experienced cooks alike.

Japanese dishes may look simple, but the cuisine is known for its precision in preparation and presentation, and many dishes require a deft hand to do well. Expert instructor Hiroko Shimbo—along with a few special guests—will make this technique-driven cuisine approachable and fun for anyone.

Come learn the kitchen skills and the philosophy behind Japanese cooking in this 25-hour intensive course that serves up the know-how to make an array of delicious, seasonally driven dishes. Get acquainted with Japanese ingredients and flavors and discover how to use traditional water and fire cooking techniques (blanching, steaming, braising) to prepare tasty and extremely healthy meals.

You will leave knowing your kombu dashi from your kaeshi, how to cook with seaweeds an... [Read More]

Culinary Techniques

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Get a solid handle on the foundations of cooking during 110 fast-paced and hands-on hours taught in day or evening classes. As you become immersed in the course, kitchen terminology will become second language, precision knife work your trusted new skill. This program incorporates many of the 250 essential skills introduced in ICC’s career program, Professional Culinary Arts, including the techniques of preparing stocks and sauces, cooking meat, fish and vegetables and executing classic recipes. And if you do ultimately decide to follow a culinary path, you can enroll in ICC’s 600-hour Professional Culinary Arts career course

Tapas Essentials

Course Format: Public Course / Instructor-Led / Open Enrollment  V

The “small plates?trend currently in vogue in so many New York City hotspots has its deep roots in the lively taverns of Spain, where tapas are enjoyed with wine and friends. Bring this social and savory style of eating to your own table. After this course, you&,#146,ll have the know-how to assemble impromptu cocktail “bites?or combine several dishes into a delectable, eclectic meal. Either way, these small plates are a great way to bring big flavors, friends and family together.

You&,#146,ll prepare soup, vegetable, meat and seafood recipes for such tapas favorites as tortilla española (potato omelet) and almendras fritas (savory sautéed almonds). You&,#146,ll polish your culinary skills and acquire a few cooking methods traditional to the Spanish kitchen, using the cazuela (earthenware casserole) and plancha (griddle) to conjure authentic dishes.

Handmade Pasta

Course Format: Public Course / Instructor-Led / Open Enrollment  V

You&,#146,ll make a basic noodle dough, which can be cut and formed into an infinite variety of shapes, and a more elastic dough that can be filled and folded into ravioli or tortellini. Round out your education by preparing seasonal fillings and sauces using mouth-watering ingredients with light flavors and textures designed to complement the pastas you&,#146,ve created. At the end of class, you&,#146,ll sit down with your classmates to enjoy the fruits of your labor.

Fondant and Royal Icing

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Designed to take the skills of any baker to the next level, this hands-on course includes the same world-class facilities, accomplished chef-instructors and intensive Total ImmersionSM training method that have made ICC famous. Learn to bake a classic French génoise cake, frost it with buttercream and assemble it into a three-tier masterpiece of your own design, embellished with bands, bows and other elegant flourishes. Prepare your friends, family and guests to be amazed.

Each class begins with a brief discussion of recipes and techniques. Then, you&,#146,ll roll up your sleeves and get to work, learning how to:

?Prepare génoise cakes and buttercream
?Prepare fondant and royal icing
?Decorate cakes with piped royal icing designs
?Create and assemble bands, bows and other embellishments
?Construct and decorate a triple-layer cake based on an original design

Classic Croissants

Course Format: Public Course / Instructor-Led / Open Enrollment

What You’ll Learn

Spend a few hours learning how to make, roll out, shape and bake your own croissant creations. Not only will you walk away with understanding fermentation and lamination (the science behind creating those magnificent, flaky layers), you’ll be whipping up a batch to the applause of friends and family in no time.

Parisian Breads

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Each session begins with a brief discussion of fundamentals, then you’ll roll up your sleeves and get to work. Immerse yourself in uncovering the secrets of &,quot,wild&,quot, levain starters. Learn how flour type and dough temperature influence the quality of your final product. Mix, shape, proof and bake with precision, using the insights our chef-instructors have gained through years of experience. Faster than you can imagine, you&,#146,ll create an array of classic French loaves, like rustic sourdoughs and imaginatively shaped fougasse.

FRENCH CLASSICS: SOUPE DE POISSONS

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Visiting France during warmer months, as anyone who&,#146,s been there can attest, is magical. From Lille to Nice, nature unfurls itself to show off its verdant glory. Sidewalk cafes and bistros come alive with new vigor as locals and visitors alike take advantage of the long-awaited sunshine. In this class, enjoy the tastes of France without leaving home and add a host of new techniques to your kitchen repertoire by learning how to make two seafood bistro favorites. In this installment of our French Classics series, a Chef-Instructor will guide you through the execution behind Soupe de Poissons à la Marseillaise—four different fish in a broth fragrant with saffron—and Moules—mussels steamed to perfection in white wine and cream. And for the grand finale, you&,#146,ll make your own crèmes caramel.

RAMEN + GYOZA

Course Format: Public Course / Instructor-Led / Open Enrollment  V

America is known for mouthwatering burgers, Italy for rustic pastas, and France for its fromage, and the Japanese have their own cultural obsession: ramen. Japanese ramen chefs are detail-oriented perfectionists, and the ramen lovers they serve are a discerning bunch who can pick out their favorite ramen ya from the thousands of restaurants and stands that dot the landscape.

Glean insight into the fascinating—and delicious—art of ramen and learn to prepare two popular styles (shoyu and miso) in this hands-on class with Japanese cooking authority, chef, and instructor Hiroko Shimbo.

The lesson begins by learning how to make flavorful stock from pork knuckle, chicken, beef bone. You will learn how to make ramen noodles. After that, you&,#146,ll build your dish, adding perfectly cooked noodles, boiled egg, vegetables and tender chashu pork. You&,#146,ll also learn how to make gyoza, tasty pork and vegetable filled potsticker dumplings that often accom... [Read More]

Chocolate Desserts

Course Format: Public Course / Instructor-Led / Open Enrollment

Discover a whole world of sophisticated, oh-so-decadent chocolate desserts, from airy soufflés to flawless flourless cakes. You&,#146,ll be learning and practicing professional techniques to enhance your repertoire of pastry-making skills, taught by our accomplished chef-instructors in the same kitchens used by our career students.

The New York Bagel

Course Format: Public Course / Instructor-Led / Open Enrollment  V

We’ll teach you the secret to making this fun and easy twice-cooked bread at home. Get the techniques to mix, proof, shape, boil and bake the quintessential NYC, complete with classic toppings such as sesame seeds and poppy seeds.

At the end of class, you&,#146,ll enjoy trying the piping hot bagels you made with cream cheese, lox and all the fixings.

Doughnuts, Fritters and More

Course Format: Public Course / Instructor-Led / Open Enrollment  V

In this four-hour class, you&,#146,ll learn how to create a variety of yeast doughnuts—filling some with creamy custards, others with fruit jams and curds, topping others with chocolate and fondant glazes. You&,#146,ll even learn how to transform that same yeast dough into delicious fruit fritters. Class concludes with how to make apple-cider doughnuts—leavened with baking soda and rolled in cinnamon or confectioners?sugar. Warning: after taking this class, you may never want a store-bought doughnut again.

French Classics: Coq au Vin & Other Favorites

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Savor the tastes of France and add a host of new techniques to your cooking repertoire while learning how to make classic dishes. In this class, a chef-instructor will guide you through the execution behind a three-course seasonal menu with dishes such as salade nicoise with fresh yellow fin tuna, coq au vin, petatou, chocolate soufflé or creme caramel.

What You&,#146,ll Learn

You&,#146,ll learn how to properly cook protein, while also seeing how to whisk together a classic vinaigrette with just the right flavor and consistency. You&,#146,ll practice forming a dish like petatou by layering potatoes, tossed with herbs and olives, into ring molds. Finally, you&,#146,ll learn the keys to making a classic French dessert that will end any meal with a sweet, and memorable, touch.

Chocolate Treats and Truffles

Course Format: Public Course / Instructor-Led / Open Enrollment

In this class, you’ll learn the art of tempering chocolate, and use that knowledge to create an array of treats. With an introduction to the skills used by top chocolatiers and our best recipes to take home, you will be ready to make and enjoy your own chocolate treats whenever the occasion—or craving—calls.

Cream Puffs, Eclairs and More

Course Format: Public Course / Instructor-Led / Open Enrollment

By trying your hand at mixing, piping and filling techniques, plus a couple of versatile pastry cream recipes, you&,#146,ll become familiar with the signature creations of a classic French patisserie, taught by ICC chef-instructors at what was founded as The French Culinary Institute three decades ago.

Parisian Baguettes

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Freshly baked bread is one of those simple pleasures in life. It may be the oldest tradition in baking, but the aroma never fails to rouse one’s appetite.

Eating a delicious baguette is only part of the fun: making it from scratch brings its own sense of reward. Take it from us, we were founded as The French Culinary Institute three decades ago and are renowned for our bread course and the loaves baked fresh daily for L’Ecole, our restaurant.

What You’ll Learn

Here, we will teach you how to make the perfect baguette—that rich, chewy texture, the aroma, the satisfying crunch of the crust. Get hands-on in mixing, fermenting, folding and shaping your dough with Old-World techniques before scoring and finishing it in the oven.

After this short class, you&,#146,ll be able to make fresh baguettes anytime.

The Secrets of Spices

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Indulge your senses in a hands-on experience, with exotic spices from around the world. Learn how to maximize flavor and prepare spice combinations. You&,#146,ll cook (and eat!) a three-course meal that shows how the right spices can make even your regular dinner routine irresistible. (You&,#146,re already in great shape if you know that cardamom, saffron and turmeric are not some tiny, obscure countries.)

Cupcake Decorating

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Your lesson begins with a baking demonstration that will give you the keys to mixing and baking moist cupcakes with fine crumb, including insights into gluten-free and vegan recipe variations. Then, you’ll proceed to the main event: decorating cupcakes that are yours to take home.

You’ll utilize the tools of the trade, learning how to handle a piping bag fitted with the proper piping tip and construct the paper cornets used to add delicate details. Among the other techniques covered: how to work with chocolate glaze, coloring and piping buttercream and royal icing, working with marzipan for decorations and sculpting rolled fondant into flowers and bows.

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