Working with students to create a strong foundation of skills that will help them enjoy successful careers in the culinary arts, the International Culinary Center creates an immersive experience with a hands-on learning focus. Providing mentorship and technique via its campuses in New York and California, the International Culinary Center offers training with a professional focus.

1. International Culinary Center

2. Introduction
 Working with students to create a strong foundation of
skills that will help them enjoy successful careers in the
culinary arts, the International Culinary Center creates an
immersive experience with a hands-on learning focus.
Providing mentorship and technique via its campuses in
New York and California, the International Culinary Center
offers training with a professional focus.
Those studying in the Professional Pastry Arts program are
taught the concept of mise en place, which relates to the
proper placement of the tools needed for baking, from day
one. In doing so, students develop the discipline needed to
succeed while making the baking process more efficient.

3. Professional Pastry Arts
 Each lesson begins with a lecture that focuses on the day’s
objectives and any key terms students need to understand. A
chef-instructor will then lead a demonstration that teaches
students the techniques needed to complete the day’s recipes
and offers students the chance to ask any questions they may
have.
From there, students head to their workstations and prepare the
recipes, with help from the chef-instructor, who will spend the
session moving around the kitchen providing feedback and
insight to individual students.
Typically, a day in the life of a pastry arts student will involve the
preparation of three or four recipes, each following the same
lesson plan of demonstration into application.