French Culinary Institute New York

Classic Culinary Arts (600 hours) Classic Culinary Arts at The FCI won't just teach you French cuisine. It will quickly teach you the building blocks of all great cuisine.

July 14th

Our Culinary Arts program is designed by true masters. Chef Jacques Pépin is known as "the Zen master of technique." Chef André Soltner, from years of knowledge, creates dishes that are fresh and simple, yet brilliantly nuanced. Chef Alain Sailhac, whose experience - and reputation -- are worldwide. If you dream of achievement like theirs, you need a culinary school like ours. In just 6 months by day or 9 by night, you will get the equivalent of years of experience. Every class session, you will be taught in a rigorous, intense, hands-on environment by distinguished Chef-Instructors. They will work side-by-side with you, correcting, demonstrating, encouraging you. There will be all the attention you need because the typical student to teacher ratio is 12: 1. Level I introduces the basics of classic French techniques: knifework, vocabulary, basic cooking methods and organization. Your distinguished Chef-Instructor will be working side by side with you to correct and guide you. Dressed in your chef's whites, you will be cooking from the very first day. Level II takes the skills you've learned and applies them, adding timing issues. Each day you prepare a buffet-style meal for your "family" of students, faculty and administration -the whole school. With this experience, you'll prepare a five-course meal for your ChefInstructors. Level III places you in a disciplined, professional kitchen, as you prepare dishes for our own L'Ecole restaurant, highly rated by everyone from the Zagat Survey to Wine Spectator. Refining your skills and taste day by day, you test your creativity by developing daily specials and seasonal prix fixe menu. Level IV gives you direct responsibility for L'Ecole's daily menu. Under wise supervision, you'll rotate through every station of our acclaimed kitchen. Completing your creative Final Assignment and your Final Exam , you'll show that you are ready for anything. Including taking on the culinary world. And we'll be there to help you do that, too. Classes start regularly. When can you start?

Classic Culinary Arts Course Calendar & Fees Classic Culinary Arts Schedule 1 Monday-Friday, 9am to 3 pm (6 Months) Start

End

Cost

February 23, 2006

August 14, 2006

$ 34,950.00

April 6, 2006

September 26, 2006

$ 34,950.00

May 19, 2006

November 7, 2006

$ 34,950.00

Classic Culinary Arts Schedule 2 Monday, Wednesday & Friday, 5:45pm to 10:45pm (9 Months) Start

End

Cost

August 3, 2005

June 1, 2006

$ 29,500.00

October 14, 2005

August 10, 2006

$ 30,750.00

January 4, 2006

October 23, 2006

$ 30,750.00

Classic Culinary Arts Schedule 3 Tuesday, Thursday & Saturday, 5:45pm to 10:45pm (9 months) Start

End

Cost

July 14, 2005

April 28, 2006

$ 29,500.00

September 22, 2005

July 10, 2006

$ 29,500.00

December 6, 2005

September 18, 2006

$ 30,750.00

Our Amateur Courses are ideal for students who don't necessarily want to be professional chefs, but do want to raise their culinary skills and sophistication regarding food—and fine wine— to the highest levels. And now, you can even build your business skills at The FCI. We've introduced Culinary Business Courses created to help culinary, business professionals, and serious amateurs discover what it takes to succeed. You can learn about the potentials—and the pitfalls— presented in real-life terms. Explore them! Culinary Business Courses Fundamentals of Wine was designed by Andrea Robinson (formerly Andrea Immer), Master Sommelier and Dean of Wine Studies, for those who wish to sort out, train about, and merchandise wine profitably in a variety of settings, from hospitality to corporate to retail. In-depth wine tastings and a distinguished wine faculty will teach you about wines experientially. You'll learn to rely on your senses to select and appreciate fine wines and successfully pair them with food. Essentials of Restaurant Management will give anyone who wants to open or manage a restaurant, café, patisserie or culinary business a candid and comprehensive perspective . Taught by some of NYC’s most successful restaurateurs and industry experts, along with professors from Cornell University's School of Hotel Administration, you’ll gain real-world insights, learn proven business strategies, develop a business plan, and more . The Craft of Food Writing was designed by Alan Richman, awardwinning food writer and Dean of Food Journalism, to give you real-world experience and insight into the food writing business. You'll have the opportunity to hone your writing skills through various assignments and valuable feedback from Richman

himself. Amateur Courses La Technique incorporates many of the 250 essential skills introduced in the professional Classic Culinary Arts Course, such as basic knife skills, preparation of stocks and sauces, correct execution of classic recipes and food preservation. And, you’ll learn in the same kitchens and with the same distinguished Chef-Instructors as our career students. La Technique II allows you to build on and perfect the skills learned in La Technique, covering topics such as creating sophisticated multi-course menus. evaluating food pairings, learning to balance a menu, and food presentation. And, as with La Technique, you’ll benefit from the same faculty and facilities as our career students Great Wine and Food Made Simple developed by Andrea Robinson, Master Sommelier and Dean of Wine Studies— draws on the expertise of Immer and our distinguished wine faculty—to educate your palate in just 12 hours. As you taste, savor and compare delicious foods and wines, you learn how to pair wine and food flavors so they taste better together than either does alone. Find perfect wines for foods you enjoy most. Essentials of Fine Cooking is for everyone from non-cooks to sophisticated home cooks who want to raise the level of their culinary skills, and cook delicious, beautiful food at home. Utilizing the same kitchens, instructors, and hands-on, Total

ImmersionSM approach that make our career courses so popular, you’ll gain important cooking skills and a repertoire of 25 elegant dishes in just 8 sessions. Essentials of Pastry is for students who have a serious desire to learn high-level pastry skills in a professional pastry kitchen. Utilizing the same facilities and faculty as our career students, you'll discover the proper use of baking equipment, the creation of cakes, tarts, cookies, sugar syrups, meringues, and butter creams, and exquisite cake decoration and dessert presentation. Essentials of Artisanal Bread Baking immerses you in The French Culinary Institute Technique of making delicious breads from around the world in just one week. And, you’ll benefit from the same faculty and facilities as our career students.