Ready to star in your own kitchen? Amateur programs at New York City’s French Culinary Institute are taught in the same facilities and under the guidance of the same Chef-Instructors who teach our career students. And we use the same hands-on method of teaching, which means you’ll start cooking on day one and constantly reinforce what you’ve learned throughout your course. Expand your knowledge of culinary techniques as you develop the confidence to create consistent and delicious food at home.
Culinary Techniques – Engage the culinary arts head-on in this intensive training program adapted from our career-training curriculum.
Pastry Techniques – This class gives pastry lovers more to love with 100 hours of instruction in plated desserts, cookies, and cakes.
Essential of Fine Cooking – Get the recipes and techniques to create stunning meals at home.
Charcuterie, Pâtés & More – Learn the craft of the charcutier and create duck confits, pâtés, sausage, and prosciutto.
Chocolate Truffles, Bonbons & More – Sculpt, dip, and mold chocolate to create decadent truffles, chocolate-dipped toffee, bars, bonbons, and much more.
Fondant & Royal Icing – Create an elegant, stylish three-tier cake of your own design.
Sugar Paste Flowers – Learn to adorn a cake with delicate sugar paste blooms that mimic living flowers.
Artisanal Bread Baking – In 30 class hours, you’ll cover the essentials to creating an assortment of heartwarming, delicious breads.
Whole Grain & Flat Breads - Add a new dimension to your baking repertoire with nutritious, delicious wheat and rye loaves, naan, and pizza.
For more information, visit our website or call 888.324.2433.
Culinary Techniques; Essentials of Fine Cooking; Charcuterie, Pâtés & More; Chocolate Truffles, Bonbons & More; Pastry Techniques; Sugar Paste Flowers, Restaurant Management, Artisanal Bread Baking; Fundamentals of Wine; Sous Vide Intensive.
Number of Programs/Year
80
Group Size or S:T Ratio
22-48
Program Focus
American, Baking/Pastry, Confectionery, Far Eastern/Asian, French, Healthy/Vegetarian, Indian, Italian, Spanish
Faculty
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.
Claudia Ramone
Director of Admissions 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:
