French Culinary Institute

New York, NY
University Website: www.frenchculinary.com
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The International Culinary Center was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984 and has locations in New York City, the San Francisco Bay Area and Parma, Italy. The facilities include state-of-the-art, multi-million dollar industrial kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, libraries, theaters, and event spaces. The Center boasts some of the most world-renowned chefs as its deans including Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Cesare Casella, José Andrés, and Alan Richman.

In addition to its premier culinary education, The International Culinary Center has published three cookbooks, most recently The Fundamental Techniques of Classic Bread Baking and the James Beard award-winning books, The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Classic Pastry Arts.

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Fast Facts

  • Private for profit, Less than 2 years (below associate)
  • students
  • avg tuition

462 Broadway
New York, NY 10013-2618
(212) 219-8890

French Culinary Institute

Statistics:
Applied 0
Admitted 0 NaN%
Enrolled total 0
Full Time: 0
Part Time 0
Standards:
Test 25th % 75th %
SAT EBRW 0 0
SAT Math 0 0
SAT Written (2006-2015) Optional 0 0
ACT Composite 0 0
ACT English 0 0
ACT Math 0 0
ACT Writing 0 0
Retention / Graduation:
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4-year graduation rate
6-year graduation rate
Application Deadlines:
Regular Application Deadline
Early Admission Deadline
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Requirements:
Open Admissions Policy Yes
Secondary School GPA Not applicable
Secondary School Rank Not applicable
Secondary School Record Not applicable
Formal Demonstration of Competencies Not applicable
Admission Test Scores Not applicable
TOEFL Not applicable
Other Tests Not applicable
Credit:
AP Credits Yes
Dual Credit Yes
Credit for Life Experiences Yes

French Culinary Institute

Tuition In-District In-State Out-Of-State
Avg Full-Time Undergraduate Tuition
Full-Time Undergraduate Required Fees
Part-Time Undergraduate Cost Per Credit Hour
Avg Full Time Graduate Tuition
Full Time Graduate Required Fees
Part-Full Time Graduate Cost Per Credit Hour
Expenses On-Campus Off-Campus
(without family)
Off-Campus
(with family)
Room and Board
Other Expenses
Additional Fees
Undergraduate Application Fee $100.00
Graduate Application Fee $0.00
Books and Supplies
Financial Aid
Percent receiving aid 59%
Percent receiving grant aid 15%
Avg amount of grant aid $2,485.00
Percent receiving student loan aid 43%
Avg amount of student loan aid $22,153.00

French Culinary Institute

Programs and majors Associate's Bachelor's Master's Doctorate

Scholarships for Students in New York

Name Amount Deadline
Grace LeGendre Fellowship for Graduate Study $2,000 February 28, 2017
UAS7 International Study and Internship Program in Germany Varies October 01, 2016

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