Hands-On Culinary Schools
Few culinary schools offer the hands-on, fast-paced environment you'll find at The French Culinary Institute. Our Total ImmersionSM curriculum has been designed by world-renown master chefs. This curriculum is implemented by our distinguished staff of Chef-Instructors and guest chefs. Courses are available for career-oriented students and serious amateurs alike, and allow you to work closely with the instructor. The attentive nature of our courses allows you to develop your skills under the guidance of experienced and talented chefs. If you've been looking for culinary schools, and would like a curriculum that will be completed in months instead of years, apply to The FCI culinary school today.
The FCI helps enhance your career, even after you graduate. We're proud of our graduates. Many of them move on to culinary internships and successful careers in a variety of food-related fields. We encourage you to look through our Alumni Archive to see where our graduates are today. One measure of quality culinary schools is the placement of their graduates. Recent graduates of The FCI have been placed in positions at Jean George, Balthazar, Blue Hill, Gramercy Tavern and other top restaurants in and outside of New York City. Apply on-line today and join our growing list of successful alumni.
While we offer programs for those interested in a career in the culinary world, The FCI also offers courses for those interested in growing their sophistication with regards to food and fine wines. Many amateur cooks take our courses to improve their kitchen skills at home or at work. You'll enjoy the benefit of attending one of the world's top culinary schools and learning in the same facilities and under the same faculty as our career students. We now offer Business Culinary Courses as well. Students of these courses will learn about the potential -- and the pitfalls -- of culinary businesses, all presented in real-life terms. To learn more about our specialty courses, please follow this link: Amateur Courses from one of the World's Premier Culinary Schools
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