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The French Culinary Institute

Contact: David Waggoner
434 Broadway
7th Floor
New York, New York 10013
United States
Ph: 888-FCI-CHEF
Fax: 212-226-0672


Year Established	1984
Accreditation	ACCSCT
Admission Months	Courses are offered every few weeks
Total Enrollment	800/year
Courses	Culinary & Pastry Arts, Bread Baking & Culinary Business Courses in Catering, Wine & Restaurant Mgmt
Student/Teacher Ratio	12:1
Tuition	$895 - $26,750
Admission Requirements	High school diploma or equivalent GED certificate, completion of application, essay and application fee
Scholarships?	Yes
Loans?	Yes
Culinary Curriculum?	Yes
Intern/Externships	Culinary program features hands-on experience in 5 stations (meat, fish, poultry, garde manger, past
Months in Session	N/A
Facilities	30,00-sq-ft facility with newly equipped culinary, pastry and bread kitchens, demonstration amphithe
U.S. Locations	New York City
Location Description	Located in Manhattan's hip SoHo district, we offer students the unique experience of learning their craft in the heart of the food district. Avant-garde galleries, chic stores, and popular restaurants

Program Description

The FCI offers programs in culinary and pastry arts for the career chef or serious amateur. Other courses offered include Italian cooking, bread baking and culinary business courses in catering, wine and restaurant management.

School Description

The FCI combines French techniques with American inventiveness in a fast-paced, total immersion curriculum. In 6-9 months, you'll master 250 techniques that form the basis of all western cuisine under the direction of legendary master chefs. Our rigorous, hands-on programs and worldwide network of connection get you into the workplace quickly. The FCI is one of the most prestigious culinary institutions in the world. And for a good reason: our distinguished faculty. It includes the celebrated master chefs Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres and master sommelier Andrea Immer. Even our visiting-lecturer symposiums feature culinary powerhouses such as Marcella Hazan, Alice Waters, and Bobby Flay. From faculty to field trips, The French Culinary Institute is the place to acquire the credentials and lifetime experiences that give entrée into restaurants the world over. In fact, our graduates are regularly scooped up by top-rated restaurants right after graduation.

Sponsor Description

N/A

Faculty

Dorothy Cann Hamilton, Founder and CEO Gary M. Apito, President Christopher Papagni, Dean of Student Affairs/School Director Alain Sailhac, Exec. Vice President/Secior Dean Jacques Pepin, Dean of

Tuition Range

$500 - $500

Enrollees Per Period
% Accepted	90%
% Financial Aid	75%
% Part Time	60%
% Employed	98 %

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The French Culinary Institute