The French Culinary Institute

No matter if you aim to be a culinary arts chef, a pastry chef, or just cook at home, the French Culinary Institute will attempt to support you in reaching your aim.

The French Culinary Institute can provide you with:

  • Courses that fit your evening or daytime schedule.
  • Classes that start every six weeks.
  • Training in New York City, the center of modern culinary art.

NYC not only has globally renowned cultural, academic, and entertainment centers, but is home to some of the best chefs, food professionals, and restaurants in the world. The FCI facility is situated in the thriving artistic community of central SoHo which has a variety of arts, culture, and dining options.

You are assured of a great education because the French Culinary Institute's classes are small, averaging just 12 students per instructor, and the coursework is intensive and hands on.

You can earn your degree in only six to nine months with intensive studies that assure you the best education in a very short time.

The final third of your education is in the spotlight, cooking at each of six stations of FCI's Zagat- and Michelin-ranked eatery on campus, L'Ecole, as you do your food preparation in a real NYC dining establishment when you get instruction in Classic Culinary Arts.

The Dean of Food Journalism - Alan Richman, Dean of Wine Studies - Cesare Casella, Jacques Torres, Andre Soltner, Jacques, Pepin, and Alain Sailhac are some of the well regarded legends and top chefs that have created the curriculum in which you will receive instruction, so you will truly learn from the experts.

The French Culinary Institute - New York

Art of International Bread Baking, Artisanal Bread Baking, Breakfast Breads Pastries & More, Charcuterie Pate & More, Chocolate Desserts, Chocolate Truffles Bonbons & More, Classic Culinary Arts, Classic European Breads, Classic Pastry Arts, Decorating with Chocolate, Essentials of Fine cooking, Essentials of Pastry, Fondant & Royal Icing, Four Season Chef, Fundamentals of Wine, Great Wine and Food Made Simple, Harold McGee Lecture Series, Knife Skills Deboning & Filleting, La Technique, Magic Potions: Hydrocolloids, Magic Potions: Transglutaminase, Opening and Running a Restaurant, Parisian Breads, Plating & Food Styling, Restaurant Bread Baking, Sous Vide & Low Temperature Cooking, Sous Vide Intensive, Sugar Paste Flowers, Tapas Essentials, Tarts & More, The Craft of Food Writing, Whole Grain & Flat Breads, Whole Grain Breads

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