Founded by the late Dorothy Cann Hamilton as The French Culinary Institute^TM in 1984

International Culinary Center^® (ICC^®) is a global leader in professional culinary, pastry and wine education in New York City with graduates from more than 90 countries. The renowned six-month Total Immersion^SM program has produced such talents as Bobby Flay, David Chang, Dan Barber, Joshua Skenes, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pépin and Jacques Torres. ICC’s mission is to train the next generation of culinary leaders and innovators, providing students with the credentials, confidence and connections to chart a successful career anywhere in the world.

ICC’s Art of International Bread Baking program instills the knowledge and skills to craft traditional loaves from around the globe, following techniques passed down through generations of bakers. In this eight-week accredited professional program students develop a fundamental understanding of the science, ingredients and techniques needed to master artisanal hand-crafted breads. Structured to simulate the demands of a professional kitchen or bakery, ICC’s dedicated bread kitchen is designed with 12 steam-injected deck ovens.

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