The French Culinary Institute

The French Culinary Institute at the International Culinary Center is a dynamic cooking school in the heart of one of the culinary hotspots of the world—New York City! In the words of founder Dorothy Cann Hamilton, The French Culinary Institute was founded to “Create a world-class cooking school that blended classic French techniques with American inventiveness in an exciting, fast-paced curriculum.” This legendary cooking school has brought us many famous chefs including pop icon Bobby Flay, well known for his shows on the Food Network and his many appearances on Iron Chef and many, many other television shows.

Find out more at: The French Culinary Institute

The French Culinary Institute teaches using a “rigorous, hands-on curriculum called Total Immersion.” This means that unlike most culinary schools that require a commitment of two years or more, you will be working in the field in just six short months (or nine months if you attend part-time at night). This speedy path to graduation does not leave you untrained however—The French Culinary Institute’s graduates are among the most sought-after in the field.

You will not only learn French cooking, but also all the elements of modern Western cooking. Students at the French Culinary Institute practice their skills at L’Ecole, a critically acclaimed restaurant in the heart of New York. Our pastry program is the only one in the world created by the legendary Jacques Torres, and teaches the full range of pastries from breakfast to dessert. We also offer a world-renowned Art of International Bread Baking course that is highly sought, and our amateur classes cover everything from wine to food writing. Classes are small—averaging twelve students per teacher—one of the lowest in the industry!

Because of our supreme location in New York City, our faculty is frequently peppered with world famous star chefs and food experts. The French Culinary Institute campus is located in the heart of SoHo, an enclave of art, fashion and culture in the city.

Classes start for both day and evening programs every six weeks, so you are never far away from launching your new culinary career—what are you waiting for? Find out more today!

Find out more at: The French Culinary Institute

General Information
Private, coeducational, culinary institute. Urban campus. Founded in 1984. Accredited by Accrediting Commission of Career Schools and Colleges of Technology.

Facilities
12 classrooms; computer laboratory; demonstration laboratory; food production kitchen; gourmet dining room; 4 lecture rooms; library; public restaurant; student lounge; 6 teaching kitchens.

Student Profile
1,084 total: 436 full-time; 648 part-time. 437 are under 25 years old; 627 are between 25 and 44 years old; 20 are over 44 years old.

Housing
Coed and apartment-style housing available. Average on-campus housing cost per month: $1060. Average off-campus housing cost per month: $2000.

Program Spotlights

Classic Culinary Arts
At the legendary French Culinary Institute in New York City.

• You will learn in just months what other schools take years to teach.
• You will be immersed in the classic French techniques that form the building blocks of all great western cuisine.
• You will master real-world skills working in the FCI’s award-winning restaurant.
• You'll follow a curriculum designed by legends in the culinary world, and master the secrets of Buffets, Catering, À la Carte Preparations, and Kitchen Management.

Classic Pastry Arts

The Curriculum of The FCI's Classic Pastry Arts program was created by pastry legend Jacques Torres, The FCI’s Dean of Pastry Arts. Under the watchful eye of such a passionate and accomplished faculty, you'll practice, bake, cook, and create in small classes, while being exposed to masters of the industry. In just months, you will learn all the major elements of fine pastry, from tarts, cakes and cookies to Puff Pastry, Petits Fours, Chocolate Creations, Sugar Decoration and even Wedding Cakes

The Art of International Bread Baking

At The French Culinary Institute, you can be fully trained to bake a range of international artisan breads in eight exhilarating weeks. Your immersion will start on day one, when you bake your first French Baguettes and Pain au Levain. You'll quickly move to more sophisticated skills and even learn the business side of bread-from acquiring the capital, to starting your own enterprise.

Discover also The French Culinary Institute’s advanced classes for seasoned professionals and The FCI’s short programs for dedicated and passionate amateurs.

Find out more at: The French Culinary Institute