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Spectacular meals for the serious amateur
 Not everyone who loves cooking great food wants to do it for a living. If you're a serious amateur, Culinary Techniques and Advanced Culinary Techniques will give you the skills and confidence to whip up truly outstanding meals at home.
In Culinary Techniques, you'll become firmly grounded in the fundamentals of cooking. You'll spend 110 hours in classes that are fast paced, hands-on, and taught by passionate and accomplished culinary professionals. Kitchen terminology will become your second language, precision knife work your trusted new skill. This program incorporates many of the 250 essential skills introduced in the professional Classic Culinary Arts Course, including preparing stocks and sauces, executing classic recipes, and proper food preservation.
Learn from the same Chef-instructors who teach our career students
In Culinary Techniques, you'll be taught by the same distinguished Chef-Instructors who teach our career students while also working at the very same workstations and in the same kitchens. By the end of the course, you'll be able to create sophisticated multi-course menus, recognize and evaluate classic food pairings, correctly assess seasonings and flavors, and more.
Sharpen your skills with Advanced Culinary Techniques
Advanced Culinary Techniques will broaden and add velocity to all the skills you picked up in Culinary Techniques, which is a prerequisite to this course. This 12-session, 60-hour course propels your culinary education well beyond those fundamentals, escalating you to a level of food knowledge that frees you forever from the step-by-step approach to recipes. Advanced Culinary Techniques can be taken during any season. And as each season changes, so does the class. The lessons vary according to which vegetables, fruits, fowl or game are in season.
Please note: Students who have completed Culinary Techniques and wish to enroll in Classic Culinary Arts may be eligible to apply their Culinary Techniques course as credit for Level I of the evening program.
Culinary Techniques: (110 hours)
Culinary Techniques will teach you:
- An understanding of basic knife skills
- Preparation of stocks and sauces
- Correct execution of building block recipes that every chef knows
- Food preservation
- Principles of kitchen order and sanitation
Advanced Culinary Techniques : (60 hours)
The new skills you'll master in Advanced Culinary Techniques include:
- Creating sophisticated multi-course menus
- Recognizing and evaluating classic food pairings
- Assessing seasonings and flavors correctly
- Learning menu balance from appetizer to dessert
- Acquiring the priceless secrets of food presentation
Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule.
Culinary Techniques
Schedule 1: Saturday Schedule
Saturdays, 9:30am - 2:30pm
| Start |
End |
Price |
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| September 19, 2009 |
March 27, 2010 |
$ 7,400 |
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Schedule 2: Evening Schedule
Mondays & Wednesdays, 5:45pm - 10:45pm
| Start |
End |
Price |
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| October 12, 2009 |
December 23, 2009 |
$ 7,400 |
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A Unique Opportunity for Culinary Techniques Graduates
The French Culinary Institute would like to extend an opportunity for graduates of Culinary Techniques to receive Advanced Standing in the Classic Culinary Arts career program, subject to space availability in the day or evening schedule. With Advanced Standing, students bypass the first level of the career program, Introduction to Basic Techniques.
In addition to Advanced Standing, students who take advantage of this offer will benefit from significant tuition savings. For 2009, the total tuition of both courses would be $30,500. Click here to contact an Admission Representative and find out how to get started.
Advanced Culinary Techniques
For more information on available class dates, call 1-888-324-CHEF.
 
We are always updating our course schedules. Please check back frequently for additional course dates. If you don’t see what you’re looking for, contact us at 888-324-CHEF.
Although The FCI is accredited by the ACCSCT, Amateur Courses at The FCI do not fall within the scope of the commission's accreditation. Amateur Courses are deisgned for personal enrichment and are not intended to qualify a student for employment.
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If you teach people technique, they know how to cook. |
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Jacques Pépin
Dean of Special Programs |
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