The International Culinary Center (ICC) in New York City is a highly acclaimed culinary school offering professional and recreational programs in the culinary arts. Founded in 1984 by Dorothy Cann Hamilton, the ICC has trained over 15,000 students from all over the world. The school has a reputation for excellence, with a faculty of esteemed chefs and industry professionals who provide students with hands-on training in state-of-the-art kitchens.
The ICC offers a wide range of programs to suit the needs of aspiring chefs, including a six-month Professional Culinary Arts program, a nine-month Professional Pastry Arts program, and a one-year Intensive Sommelier Training program. Additionally, the school offers a range of recreational programs, including weekend and evening classes, as well as short courses on specific culinary techniques and cuisines.
The ICC is located in the heart of New York City’s SoHo neighbourhood, providing students with easy access to some of the city’s best restaurants and food shops. The school also has strong ties to the industry, with many graduates going on to work in top restaurants and hotels around the world.
The ICC is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) and is a member of the American Culinary Federation (ACF). Graduates of the ICC’s Professional Culinary Arts and Professional Pastry Arts programs are eligible to take the ACF’s Certified Culinarian (CC) and Certified Pastry Culinarian (CPC) exams respectively.
In addition to its exceptional culinary education, the ICC also offers a comprehensive career services program, helping graduates find job opportunities in the industry, and provides an Alumni Association to help graduates stay connected with their peers and the school.