French Culinary Institute New York

Classic Culinary Arts (600 hours)
Classic Culinary Arts at The FCI won't July 14th

just teach you French cuisine. It will
quickly teach you the building blocks of
all great cuisine.
Our Culinary Arts program is designed by true masters. Chef

Jacques Pépin is known as "the Zen master of technique." Chef
André Soltner, from years of knowledge, creates dishes that are
fresh and simple, yet brilliantly nuanced. Chef Alain Sailhac,
whose experience - and reputation -- are worldwide. If you
dream of achievement like theirs, you need a culinary school like
ours.
In just 6 months by day or 9 by night, you will get the equivalent of years of experience.
Every class session, you will be taught in a rigorous, intense, hands-on environment by
distinguished Chef-Instructors. They will work side-by-side with you, correcting,
demonstrating, encouraging you. There will be all the attention you need because the
typical student to teacher ratio is 12: 1.
Level I introduces the basics of classic French

techniques: knifework, vocabulary, basic
cooking methods and organization. Your
distinguished Chef-Instructor will be working
side by side with you to correct and guide you. Dressed in your chef's whites, you will be
cooking from the very first day.
Level II takes the skills you've learned and applies them, adding timing issues. Each day
you prepare a buffet-style meal for your "family" of students, faculty and administration --
the whole school. With this experience, you'll prepare a five-course meal for your Chef-
Instructors.
Level III places you in a disciplined, professional kitchen, as you

prepare dishes for our own L'Ecole restaurant, highly rated by
everyone from the Zagat Survey to Wine Spectator. Refining your
skills and taste day by day, you test your creativity by developing
daily specials and seasonal prix fixe menu.
Level IV gives you direct responsibility for L'Ecole's daily menu. Under wise supervision,
you'll rotate through every station of our acclaimed kitchen. Completing your creative
Final Assignment and your Final Exam , you'll show that you are ready for anything.
Including taking on the culinary world. And we'll be there to help you do that, too.
Classes start regularly. When can you start?

Classic Culinary Arts
Course Calendar & Fees
Classic Culinary Arts Schedule 1

Monday-Friday, 9am to 3 pm (6 Months)
Start End Cost

February 23, 2006 August 14, 2006 $ 34,950.00
April 6, 2006 September 26, 2006 $ 34,950.00
May 19, 2006 November 7, 2006 $ 34,950.00

Monday, Wednesday & Friday, 5:45pm to 10:45pm (9 Months)
Start End Cost

August 3, 2005 June 1, 2006 $ 29,500.00
October 14, 2005 August 10, 2006 $ 30,750.00
January 4, 2006 October 23, 2006 $ 30,750.00

Tuesday, Thursday & Saturday, 5:45pm to 10:45pm (9 months)
Start End Cost

July 14, 2005 April 28, 2006 $ 29,500.00
September 22, 2005 July 10, 2006 $ 29,500.00
December 6, 2005 September 18, 2006 $ 30,750.00
Our Amateur Courses are ideal for students who
don't necessarily want to be professional chefs,
but do want to raise their culinary skills and
sophistication regarding food—and fine wine—
to the highest levels. And now, you can even
build your business skills at The FCI. We've
introduced Culinary Business Courses created to
help culinary, business professionals, and serious
amateurs discover what it takes to succeed. You
can learn about the potentials—and the pitfalls—
presented in real-life terms. Explore them!
Culinary Business Courses

Fundamentals of Wine was designed by
Andrea Robinson (formerly Andrea
Immer), Master Sommelier and Dean of
Wine Studies, for those who wish to sort
out, train about, and merchandise wine
profitably in a variety of settings, from
hospitality to corporate to retail. In-depth
wine tastings and a distinguished wine
faculty will teach you about wines
experientially. You'll learn to rely on your
senses to select and appreciate fine wines
and successfully pair them with food.
Essentials of Restaurant Management will
give anyone who wants to open or
manage a restaurant, café, patisserie or
culinary business a candid and
comprehensive perspective . Taught by
some of NYC’s most successful
restaurateurs and industry experts, along
with professors from Cornell University's
School of Hotel Administration, you’ll
gain real-world insights, learn proven
business strategies, develop a business
plan, and more .
The Craft of Food Writing was
designed by Alan Richman, award-
winning food writer and Dean of Food
Journalism, to give you real-world
experience and insight into the food
writing business. You'll have the
opportunity to hone your writing skills
through various assignments and
valuable feedback from Richman
himself.
Amateur Courses
La Technique incorporates many of the

250 essential skills introduced in the
professional Classic Culinary Arts
Course, such as basic knife skills,
preparation of stocks and sauces,
correct execution of classic recipes and
food preservation. And, you’ll learn in
the same kitchens and with the same
distinguished Chef-Instructors as our
career students.
La Technique II allows you to build on

and perfect the skills learned in La
Technique, covering topics such as
creating sophisticated multi-course
menus. evaluating food pairings,
learning to balance a menu, and food
presentation. And, as with La
Technique, you’ll benefit from the same
faculty and facilities as our career
students
Great Wine and Food Made Simple

developed by Andrea Robinson, Master
Sommelier and Dean of Wine Studies—
draws on the expertise of Immer and
our distinguished wine faculty—to
educate your palate in just 12 hours. As
you taste, savor and compare delicious
foods and wines, you learn how to pair
wine and food flavors so they taste
better together than either does alone.
Find perfect wines for foods you enjoy
most.
Essentials of Fine Cooking is for

everyone from non-cooks to
sophisticated home cooks who want to
raise the level of their culinary skills,
and cook delicious, beautiful food at
home. Utilizing the same kitchens,
instructors, and hands-on, Total
ImmersionSM approach that make our
career courses so popular, you’ll gain
important cooking skills and a
repertoire of 25 elegant dishes in just 8
sessions.
Essentials of Pastry is for students who

have a serious desire to learn high-level
pastry skills in a professional pastry
kitchen. Utilizing the same facilities
and faculty as our career students, you'll
discover the proper use of baking
equipment, the creation of cakes, tarts,
cookies, sugar syrups, meringues, and
butter creams, and exquisite cake
decoration and dessert presentation.
Essentials of Artisanal Bread Baking

immerses you in The French Culinary
Institute Technique of making delicious
breads from around the world in just
one week. And, you’ll benefit from the
same faculty and facilities as our career
students.

French Culinary Institute New York

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Classic Culinary Arts (600 hours)

Classic Culinary Arts at The FCI won't July 14th

Our Culinary Arts program is designed by true masters. Chef

Level I introduces the basics of classic French

Level III places you in a disciplined, professional kitchen, as you

Classes start regularly. When can you start?

Classic Culinary Arts Schedule 1

Start End Cost

Classic Culinary Arts Schedule 2

Start End Cost

Classic Culinary Arts Schedule 3

Start End Cost

Culinary Business Courses

La Technique incorporates many of the

La Technique II allows you to build on

Great Wine and Food Made Simple

Essentials of Fine Cooking is for

Essentials of Pastry is for students who

Essentials of Artisanal Bread Baking

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