Program Description
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.
Group Size or S:T Ratio
22-48
Program Focus
Indian, American, Baking/Pastry, Far Eastern/Asian, Healthy/Vegetarian, Confectionery, French, Spanish, Italian
Faculty
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.
U.S. Locations
New York, New York
Contact
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: