Culinary Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Cooking and Beverage Services




Total 800 training courses and degree programs available around the world.

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Sous-Vide Intensive

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Get the essentials of sous-vide in 14 hours. In just a few years, sous-vide (cooking “under vacuum� has gained ground in the most renowned restaurant kitchens around the world. In our two-day intensive, working chefs can explore how sous-vide and other low-temperature cooking techniques can be employed to enhance flavor and texture and to achieve results beyond the limits of traditional cooking methods. Attain the knowledge and skills you need to create unique sous-vide dishes for your discerning clientele.

What You&,#146,ll Learn

�Sous-vide techniques for meats, fish, sauces, stocks, vegetables, and fruits
�How to choose and use sous-vide equipment, including vacuum machines, bags, combi-ovens, circulators, hypodermic probe thermometers, and datalogger
�How to cook chill food products
�Preparations for direct-serve product (fish, meats, and vegetables)
�Sous-vide special effects, such as de-airing, texture modification, forming, and flash pickling
�Safety and health issues, including non-regulated low-temperature cooking and techniques not requiring a vacuum machine
�HACCP plans and how to put them in place

Sugar Paste Flowers

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

WHAT YOU&,#146,LL LEARN
Working with Ron’s exclusive sugar paste to achieve lifelike confectionery flowers and their leaves (such as hyacinth, freesia, anemone, sweet-pea, candy tulip)
Creating a professional workflow and a production line of sugar flowers
Developing shadow, light and contrast through colors and luster dust
Composing sugar flowers on a cake

Students will take home specialized cutters (made exclusively for the class), silicone presses and a small display cake to arrange their own finished flowers.

Food Styling for Media

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Behind every mouthwatering food image is an accomplished food stylist—and the tricks of the trade are essential to transform ordinary plates into irresistible eye candy. This course, taught by an experienced food stylist, will help launch your career as you learn to apply what you learn in the kitchen to the field—from building your own styling kit to learning how to style for different media to hands-on styling of an assortment of dishes.

THE FARM-POWERED KITCHEN

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

You’ll gain firsthand experience in whole-animal butchery and discover how fresh heritage grains take cooking and baking to new heights. During your final day on the farm, Stone Barns farmers and Blue Hill chefs will share in dishes you have created from the morning’s harvest. 
By learning how flavors are shaped by breeding, diet and environment, you will grasp that agricultural and ecological thinking are essential tools in the kitchen, deepening the foundation of skills you learned on campus. If you&,#146,re serious about ingredient driven, Farm-To-Table cuisine, it&,#146,s hard to imagine a more challenging and inspiring opportunity.

Advanced Chef Training Intensive

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Day One:

Students will make a forcemeat. Aside from learning proper techniques for grinding meat using crank-style sausage stuffers, our chef-instructors will introduce you to the world of modern culinary technology (for example, cooking the forcemeat using an immersion circulate to achieve optimal cooking temperature), and cover equipment and principles such as sous vide, iSi canisters, smoking guns and HACCP for Safety.

Next, students will shape and combine proteins together using transglutaminase (meat glue), and then, after butchering a chicken, use that knowledge to re-configure and create a modern example of a roasted chicken.

Day Two:

Students will bring a classic recipe, such as roasted beets and goat cheese salad, into the 21st century by employing variety of hydrocolloids and modern techniques. They will use equipment (such as siphons) to bring enhanced flavor and color to vegetables. Students will take what they’ve made and complete the chicken dish from day one, using modern plating techniques. The day concludes with a demo and tasting of a modern cocktail, using a centrifuge to clarify the juice, sous vide to ... [Read More]

Industry Trends in Baking: Gluten-Free, Vegan, Dairy-Free and More

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Using non-traditional ingredients doesn’t mean sacrificing quality. In this hands-on class, taught by renowned chef Diane Forley, students will learn the role of alternative flours and sugars in pastry, baking with egg substitutes, and how to create gluten-free, vegan and dairy-free recipes.

Day one begins with an overview of gluten-free baking that examines various flours, gluten intolerance, principals of baking, blending and converting recipes. Students will create gluten-free blends for breads, cakes, a pie crust and a savory biscuit.

Day two takes gluten-free to the next level by pulling apart the key ingredients and adding vegan elements such as egg replacers, alternative fats and non-dairy “milks.�Demos and recipes include a comparison of muffins, “butter�cookies with alternative sweeteners, a finished pie and tart with non-dairy custard.

Culinary Entrepreneurship

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

For this 90-hour course, we&,#146,ve assembled an incredible group of entrepreneurs and hospitality leaders to share their expertise, successes, setbacks and secrets. Their insights will help you envision the possibilities and give you solid tools to achieve your goals, while opening your eyes to potential pitfalls that could cost you money, time and frustration.

Accomplished Expertise

Your teachers include key players from Danny Meyer&,#146,s Union Square Hospitality Group (which includes Union Square Café and Gramercy Tavern), International Culinary Center&,#146,s own distinguished faculty, including Dean of Wine Studies Scott Carney, respected professors from the Cornell School of Hotel Administration, and experts in law, real estate, finance, architecture and marketing.

Where Theory Meets Reality

In International Culinary Center’s trademark style of real-world education, the theory taught throughout this course will be richly underscored by real-life case studies. Learn to anticipate and conquer the wide range of restaurant and retailing challenges you are likely to face, beginning with your original business concep... [Read More]

Art of International Bread Baking

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

A freshly baked loaf of bread is more than a simple pleasure, it can be the opening act to an inspired meal and stands as a centuries-old cultural symbol. Completing the Art of International Bread Baking at ICC’s Soho, NY, campus, will instill the knowledge and tools to craft traditional loaves from around the globe, following artisanal bread-baking techniques passed down through the ages.

Working under your dedicated chef-instructors, in a specially outfitted kitchen, you’ll turn out crusty ciabatta and crunchy grissini from Italy, croissants and baguettes from France, Swedish limpa and more. You’ll see how the elements come together to create a unique crust and crumb—and how to control these elements to achieve specific results, plus how to shape dough with precision.

High-Volume, Real-World Preparation

The program is structured to simulate the demands of a professional kitchen or bakery. (In fact, students in the day program bake the bread served to diners in ICC’s restaurant, L’Ecole.) Your class will be divided into small groups, each responsible for completing a set number of breads each day. You’ll work as a team to accomplish the d... [Read More]

Professional Pastry Arts

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

From pâte à choux to spun sugar, tarts to three-tiered wedding cakes, International Culinary Center’s highly respected pastry program—under the inspired energy of Dean Jacques Torres—prepares students for a prolific and lasting career. Recognized by IACP as the Best Vocational Cooking School since 2010, the school has trained some of the most creative leaders in the field, such as 2012 James Beard Award winner Christina Tosi of Momofuku Milk Bar and Rebecca DeAngelis of Babbo. Pastry classes are offered during day and evening at our Soho, New York City, flagship location.

Often imitated but never duplicated, our signature Total ImmersionSM teaching method offers intensive, hands-on instruction and puts you in the kitchen from the very first day. Each student gets 600 hours of class time, generous kitchen space at our premium facility, and individual support not found at other schools.

Our low 11:1 student-to-teacher ratio assures you get the attention needed to flourish. We offer 140 hours of advanced chocolate and sugar work within the 600 hours of instruction, unmatched in NYC. Pastry students have the exclusive opportunity to intern at one of Dean... [Read More]

Cake Techniques & Design

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

When you enroll in ICC, you don’t just learn techniques, you bring your ingenuity to life in a professional environment every single day. By the time you graduate, you’ll have baked and created a wide range of popular cakes, from simple genoise layer cakes to multi-tiered masterpieces, through our Total ImmersionSM method. This breadth of in-depth experience, along with the school’s stellar reputation, puts you in a prime position to break into this rapidly rising field. You’ll have the confidence of knowing that you are prepared to bake sensational cakes—because you’ve already proven you have done so.

Learn from world-class chefs

The program is taught by true cake specialists. Some run their own thriving businesses, others turn out eye-catching cakes for celebrated restaurants. These chef-instructors will teach you the latest design and detail techniques and challenge you to perform under professional conditions, providing wisdom into not just cake preparation and design, but the industry itself.

Professional Culinary Arts

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

ICC was founded as The French Culinary Institute in 1984. Indeed, classic French techniques—the knife skills, stocks and sauces, plating and pastry methods—are the very foundation upon which all Western cuisines have been built. Talented chefs, including alumni Bobby Flay, Daisy Martinez and David Chang, have improvised on such training to create their own global style.

Often imitated but never duplicated, our signature Total ImmersionSM teaching method offers intensive, hands-on instruction and puts you in the kitchen from the very first day. Each student gets 600 hours of in-class instruction plus three customized curriculum courses, generous kitchen space at our premium facility and individual support not found at other schools. Students also have the opportunity to trade their three customized curriculum classes for the Farm-To-Table week at Stone Barns, subject to availability. Our low 12:1 student-to-teacher ratio assures you get the attention needed to flourish. You&,#146,ll learn:
the French techniques of master chefs, along with the fundamentals of how to think about cooking
how to cook with diverse ingredients, from traditional vegetable... [Read More]

Spanish Culinary Arts

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Learn Spanish Cooking the José Way!
Rarely has a chef represented a nation’s cuisine with such skill and gusto as José Andrés. In 2011, this landed him the James Beard Foundation’s Outstanding Chef award, in 2012, he was named one of TIME magazine’s “Most Influential People.�
Learn in New York. Be Inspired in Spain.
In two intensive months in New York, you’ll cover everything from knife skills to learning the art of the asador, the subtleties of paella, the authentic Spanish ways to prepare meat and fish and to bake bread, and the cultural and regional influences that infuse every dish. Course elements were developed in collaboration with Colman Andrews, author of Catalan Cuisine, a culinary bible for Spanish cooking.

Then students are off to Madrid for a week’s immersion to absorb the ingredients, passion and rhythm of life that go into soulful Spanish cooking firsthand.

Our goal is not merely to have you kitchen-ready, it is to have you ready to add your own imagination to a cuisine as historic and robust as the land from which it comes…in other words, to become the NEXT great pioneer of Spanish culinary arts.

WHAT YOU... [Read More]

Professional Culinary Arts + Farm-to-Table

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

This course builds upon your newfound skills and techniques by connecting your training as a chef to the beginning of the food chain. From early in the 600-hour program, your classroom will extend to field trips such as an urban farm, a dairy farm, a NYC greenmarket and an award-winning winery*. And because our network is so powerful, your education will conclude with a once-in-a-lifetime opportunity: participation in the week-long Farm-Powered Kitchen�program created by ICC graduate and James Beard Outstanding Chef Dan Barber, Blue Hill’s kitchen team and Stone Barns Center’s internationally recognized farmers.

Italian Culinary Experience

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Authenticity from Day One
From the moment you arrive at our NYC campus, you’ll be preparing for Italy. In ten fast-paced weeks, you’ll dive into Italian cooking fundamentals, authentic ingredients, traditional dishes and Italian language. Under the close tutelage of our experienced chef-instructors, you’ll gain a serious working knowledge of classic dishes ranging from antipasti to la dolce.

Study Abroad
Then you’re off to Italy! For nine exhilarating weeks, you’ll study at our sister school, ALMA, The International School of Italian Cuisine near Parma, where you’ll expand your knowledge with history, visits from master chefs and field trips to the sources of authentic Italian cuisine: regional farms, factories and vineyards that employ traditional methods. As you taste and explore the local abundance—such as truffles, olive oil, wine, balsamic vinegar, Prosciutto di Parma and, of course, Parmigiano-Reggiano cheese—you’ll truly understand the Italian approach to ingredients and cooking.

Work in Italy

Week 20 marks the beginning of a stage (apprenticeship) arranged with a highly rated Italian chef in his/her restaurant, improvin... [Read More]

Fundamentals of Wine

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

In the restaurant and hospitality business, knowing your way around a wine cellar can significantly impact profits, and our Fundamentals of Wine class can give you a distinct advantage in the marketplace. This fun and refreshing course—led by highly skilled instructors through experiential learning—takes the snobbery and mystery out of tasting and selling fine wine. Each class features in-depth tastings, as wines are poured, discussed, compared and explained. Descriptors of aroma and taste will suddenly make sense and proper exciting food pairings revealed.

Sommelier

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V


Students learn how to taste and evaluate bottles from around the world and, at the end of the course, have the option to take, on-site, the Court of Master Sommeliers&,#146, Introductory and Certified Sommelier Examinations—a valued and internationally recognized credential. Course is taught by Master Sommelier and Dean of Wine studies, Scott Carney, who has held leadership positions at Les Halles Group, The Glazier Group and Jean-Georges Management.

Masterful Instruction

ICC is the ONLY school with 12 Master Sommeliers on its faculty who share their encyclopedic knowledge while focusing on the practical and technical aspects of your education. Under their guidance, our customized Total ImmersionSM curriculum consists of eight units that cover essential topics, including wine styles and winemaking, tasting and professional service techniques and much more. Over the course of the program, students taste approximately 300 wines.

Professional Preparation

In contrast to recreational wine classes, this course is specifically aimed at aspiring professionals seeking the in-depth expertise required to succeed in the wine indust... [Read More]

Food and Wine Pairing

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

After covering the basics of wine grapes, styles and descriptors, you&,#146,ll delve deep into flavor dynamics. By learning to identify a wine&,#146,s predominant notes—whether tannic, acidic or sweet—and experimenting with how they complement a range of food flavors (smoky, earthy and spicy, to name a few), you&,#146,ll move toward mastering fundamental pairing principles that will serve you well long after class is over.

Refine your palate, glass-by-glass, over these six sessions, and develop a well-rounded appreciation for the intricacies of food and wine pairings. Champagne and popcorn, anyone?

Wine Uncorked

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States

During three hours of learning and tasting, absorb the process of interpreting the constellations of flavor. You&,#146,ll explore a range of varietals and regions as our instructors teach you how to taste like a professional and best appreciate the flavors that combine on your palate. Cheers!

Winning Wine Lists

Course Format: Classroom
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Master Sommelier Scott Carney brings his formidable industry experience �Gotham Bar and Grill, Jean-Georges Management, Les Halles Group and many more �to this practical wine course designed to boost your brand and your bottom line. The Dean of Wine Studies at ICC, Carney explains how to stock wines, the ideal conditions for storing your inventory, tactics for selecting and pricing wine and the best way to purchase the wines that are right for you.

Commercial Cooking

Course Format: Classroom
School/Trainer: Star Career Academy Manhattan Campus
Training Center(s)/Venue(s): New York City, United States
  V

The Commercial Cooking program prepares graduates for entry-level employment as a prep cook’s assistant, line cook, short-order cook, pantry person, baker, garde manger, or sous chef in culinary establishments including restaurants, corporate dining rooms, hospitals, hotels, and catering companies. Students learn the fundamentals of food preparation, quantity food production, and catering, through technical lessons, demonstrations and practical, performance-based training in a simulated employment environment. Students completing in-school training gain real-time experience through an externship.

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