If you want to feel like a chef in your own kitchen, or order wine with confidence, The FCI is the place to put your passion on the front burner. Under the guidance of our deans--Jacques Pépin, André Soltner, Alain Sailhac, Jacques Torres, Cesare Casella, along with Master Sommelier Andrea Robsinson and acclaimed food journalist Alan Richman--we'll teach you with our Total ImmersionSM approach, helping you quickly develop the skills, ease, and confidence that make cooking, enjoying wine, even writing about food, a pleasure.
Learn alongside the same instructors and in the same kitchens as our career students in these courses:
La Technique allows you to become firmly grounded in the fundamentals of cooking. Perfect your skills further in La Technique 2.
Essentials of Pastry teaches you a range of pastry skills in a curriculum designed by Jacques Torres.
Essentials of Artisanal Bread immerses you in delicious breads in 1 week. Spend more time focusing on the breads of Europe in Classic European Breads.
Italian Culinary Experience immerses you in Italian cuisine and culture as you train in both NYC and Parma, Italy.
Essentials of Italian Cooking 1, 2 and 3 allow you to learn Italian cooking in smaller bites.
Great Wine & Food Made Simple teaches you to pair wine and food flavors so they taste better together than alone.
Culinary Techniques, Essentials of Fine Cooking, Food & Wine Pairing, Fundamentals of Wine, Knife Skills, Deboning & Filleting, Pastry Techniques, Restaurant Management, The Art of Artisanal Bread Baking, and The Craft of Food Writing.
Number of Programs/Year
22
Group Size or S:T Ratio
22-48
Program Focus
American, Baking/Pastry, Confectionery, Far Eastern/Asian, French, Healthy/Vegetarian, Indian, Italian, Spanish
Faculty
41 teachers & culinary staff, including Dean of Studies Alain Sailhac, Dean of Special Programs Jacques Pépin, Master Chef André Soltner, Dean of Pastry Arts Jacques Torres, and Dean of Wine Studies Andrea Immer.
Costs
Culinary Techniques $6,875, Essentials of Fine Cooking $2,345, Food & Wine Pairing $995, Fundamentals of Wine $995, Knife Skills, Deboning, Filleting $500, Pastry Techniques $6,100, Restaurant Mgmt. $7,850, The Art of International Bread Baking $8,885.
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:
