New York City, New York and Campbell, California.
International Bread Baking, Classic Culinary Arts, Classic Pastry Arts, Wine Appreciation, and more.
Background Info
A school of the International Culinary Center, the French Culinary Academy offers the best in French culinary education outside of France itself.
The New York campus sits square in the SoHo district, the very enclave of fashion, food, art, and culture. The California campus is located in the Bay Area, close to the vineyards and farms that make California famous. Either way, you get excellent exposure not just to French food but food and culture in general.
Courses Offered
Because there are two campuses, each course listed here will be denoted with NY, CA, or both, to identify their availability in the New York and California campuses.
Diploma Courses:
- Art of International Bread Baking – NY
From working on small craft breads to large batches, learn the best bread recipes from France, Italy, and Germany. - Classic Culinary Arts – NY, CA
Over 600 hours, taking you from basics to every station on the kitchen line. - Classic Pastry Arts – NY, CA
A course of 600 hours, covering everything you will need in a patisserie or boulangerie. - Wine Appreciation – CA
A program for certifying sommeliers. Learn the characteristics and discernment of wines.
Certificate Courses:
- Essentials of Fine Cooking – NY
A distillation of culinary knowledge, in eight intense sessions. - Culinary Techniques – NY
110 hours of solid knowledge and skills development. - Advanced Culinary Techniques
A 60-hour addendum, focusing on seasonality and meal design. - Charcuterie and Pates – NY
Sausages, hams, pates, and more are covered here. - Artisanal Bread baking – NY
Learn the right way to make baguettes, challah, ciabatta, and so many more. - Restaurant Management – NY
From theory to hands-on practice, students will learn about the other side to running a successful restaurant. - And many more specialized courses.
Notable Features
Both campuses use state-of-the-art equipment, giving students all the tools they need to learn. Hands-on experience is a major component of studying at the French Culinary Academy, and students will certainly have their hands full. This is part of the International Culinary Center’s Total Immersion philosophy and curriculum.
Class sizes are small, to maximize the efficiency of communication and attention to detail by both faculty and students.
The teaching staff are all exceptional chefs, and some celebrated chefs also stop by for lectures, demonstrations, and the like. Students may get star-struck, but the learning is more important than rubbing elbows with famous people.
Notable Faculty
Master chefs Jacques Torres, Alain Sailhac, André Soltner, and Jacques Pépin make regular appearances, adding to an already stellar lineup of regular teaching staff.
When faced with opportunities to meet great people, we often overlook the “ordinary” mentors. However, it is an understatement to say that the mentors you will train under are no slouches in their respective departments.
The French Culinary Institute,