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The French Culinary Institute
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Website
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www.internationalculinarycenter.com/landings/moreinfo/index_1.asp?leadSrc=SHAWREC
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Year Established
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1984
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Program Description
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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.
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Number of Programs/Year
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80
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Group Size or S:T Ratio
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22-48
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Program Focus
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Indian, American, Baking/Pastry, Far Eastern/Asian, Healthy/Vegetarian, Confectionery, French, Spanish, Italian
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Faculty
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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.
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U.S. Locations
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New York, New York
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Months
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Year round
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Sponsor's Calendar Link
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www.frenchculinary.com/jump_amateur.htm
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Contact
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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: admission@frenchculinary.com
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