A New Approach To Culinary Education - The International Culinary Center To Offer Custom Classes

NEW YORK, June 5, 2013 /PRNewswire/ -- The International Culinary Center is taking culinary school to the next level with their new supplemental classes.  At the onset, our students build their culinary foundation through technique and discipline.  Along their journey The Center provides students with specialized, complementary courses allowing them to explore everything from culinary professions to trends. This is the first of several upcoming initiatives The Center will launch in 2013 to provide unique and relevant opportunities to students around the globe.

"We continually strive to offer our students the most comprehensive culinary education possible," said The Center founder and CEO Dorothy Cann Hamilton. "We view these classes like college electives – bonus classes to inform and whet the appetite of our students as they take their personal culinary journey."

Current students and recent alumni can customize their education with nine new courses -- selecting 3 classes to accompany their Culinary or Pastry Studies curriculums. These new courses* will allow students to tailor their Center experience by exploring new techniques, trends and professional job options in addition to their intensive culinary education focus.

"Setting standards in culinary education has been our focus for the last 30 years," said The Center's Executive Vice President Christopher Papagni. "These supplemental classes will give students the opportunity to explore different areas of the culinary world from trends to career paths."

These new classes will be offered several times over the course of the school term and are on a first come, first served basis. Custom Classes include:

For more information: http://www.internationalculinarycenter.com/courses/ny/customize_your_education
Twitter: @IntlCulCenter
Facebook: facebook.com/InternationalCulinaryCenter

The International Culinary Center, founded as The French Culinary Institute in 1984, is the world's leading culinary center for education. With campuses in New York City, the San Francisco Bay Area and Parma, Italy, the Center is a culinary incubator with cutting-edge curriculums, from serious amateur and recreational classes to unmatched six-month career programs, including the new farm-to-table track. Its multimillion-dollar kitchens and classrooms provide the very best environment for aspiring chefs and culinary enthusiasts to develop successful careers. The Center boasts some of the most world-renowned chefs, master sommeliers and industry figures as its deans including: Jose Andres, Cesare Casella, David Kinch, Jacques Pepin, Alan Richman, Alain Sailhac, Andre Soltner, and Jacques Torres. The Center is also home to the Michelin-recommended restaurant L‟Ecole in New York City.

*Our Campbell, CA campus will offer 5 of these classes at this time

SOURCE The International Culinary Center