|The New School and the International Culinary Center have partnered to provide hands-on training in the kitchen and the classroom.
Open House for Prospective Students with Live Cooking Presentation at 6 PM, January 8, 2013 at The New School in New York City
New York, NY (January 2, 2013) – The New School (www.newschool.edu), the nation's leading progressive university, today announced a collaboration with The International Culinary Center (www.internationalculinarycenter.com), the world’s leading center for culinary education founded as the French Culinary Institute, to offer undergraduates at The New School for Public Engagement the opportunity to enroll in The International Culinary Center's six- to nine-month culinary or pastry programs for credit towards completion at both institutions.
"We are thrilled to announce our collaboration with The New School, which will allow our students and graduates to combine classroom study and hands-on learning in the kitchen towards both a certificate and a bachelor's degree," said Dorothy Cann Hamilton, CEO and founder of The International Culinary Center. "Today, culinary education demands more than just learning basic skills in the kitchen. This agreement with The New School is yet another way The International Culinary Center is providing its graduates with unique opportunities to continue their education, put their skills into a larger, more dynamic framework and take their success to a new level."
The agreement expands on an ongoing collaboration between The New School and The International Culinary Center, which allows International Culinary Center students and alumni to transfer credits towards a Bachelor of Arts or Bachelor of Science degree from The New School.
“At The New School we have developed one of the nation's most innovative food studies programs studies program by focusing on socially engaged, interdisciplinary learning. This mobility agreement with The International Culinary Center exemplifies this pedagogical approach," said Fabio Parasecoli, associate professor and coordinator Food Studies at The New School for Public Engagement. "This relationship is geared toward a new kind of culinary professional who has equal mastery of kitchen technique and cultural analysis. As diners become ever more informed about their food choices, professionals across the culinary industry must understand the cultural, political and historical forces that meet in the kitchen."
Current undergraduates at The New School for Public Engagement with a GPA of 3.0 or higher and at least 24 completed credits will be eligible to enroll in the International Culinary Center's six- or nine-month culinary and pastry professional training programs as a for-credit, off-campus program. Career culinary programs at The International Culinary Center including Classic Culinary Arts, Classic Pastry Arts and Italian Culinary Experience are each worth 22 credits that can be applied directly toward a New School for Public Engagement undergraduate degree. Students may take New School class on campus or online. For an in-person taste of the program, prospective students are welcome to The New School's Sheila C. Johnson Design Center (66 Fifth Avenue) at 6:00 PM on January 8, 2013 for an admissions exposition and live baking presentation by The International Culinary Center's Chef Jansen Chan, who recently joined the school from the famed Oceana Restaurant in New York City.
The New School for Public Engagement's Undergraduate Program has for more than half a century offered rigorous, self-designed inter-disciplinary education to non-traditional students. All undergraduate program students have access to the hundreds of courses across The New School’s seven divisions, as well as all the lectures, events and other opportunities. The New School offers scholarship opportunities for U.S. citizens and international students based on both need and merit.
For International Culinary Center students or graduates interested in this opportunity, please contact Matt Morgan, Admissions Counselor at The New School, at firstname.lastname@example.org. For more information on The International Culinary Center, visit www.internationalculinarycenter.com. For more information on The New School, visit www.newschool.edu.
About The International Culinary Center
The International Culinary Center, founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984, is the world’s leading culinary center for education. With campuses in New York City, the San Francisco Bay Area and Parma, Italy, The International Culinary Center is a culinary incubator with cutting-edge curriculums, from serious amateur and recreational classes to unmatched six-month career programs, which produce world-class graduates that advance the industry. Its state-of-the-art multimillion dollar kitchens and classrooms provide the very best environment for aspiring chefs and culinary enthusiasts to learn and develop successful careers. The International Culinary 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, Alan Richman, and Cesare Casella, with José Andrés joining most recently.
In addition to offering its premier culinary education, The International Culinary Center is the leading destination for culinary events, catered and produced exclusively by FCI Catering & Events. The International Culinary Center is home to the Michelin-recommended restaurant L’Ecole in New York City and the Monte Bello Dining Room in California and 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.