The French Culinary Institute Announces Spring Class Schedule

The French Culinary Institute Announces Spring Class Schedule

Growing Interest in the Culinary Arts Significantly Increases Enrollment at The FCI
New York, February- The French Culinary Institute (The FCI) has announced its Spring schedule and is offering more classes than ever to accommodate the growing interest in attending culinary school. According to Dorothy Cann Hamilton, founder and CEO of The FCI, enrollment is up 46% in its Classic Culinary Arts program and a whopping 100% in its Classic Pastry Arts program. Although there is a year- long wait list for The FCI's Culinary Arts and Pastry Arts 6 and 9 Month programs, the school has many other programs for cooking professionals and serious amateurs.

"The FCI is unique in that it teaches classes that are not available anywhere else in the world, with hands-on immersion classes that prepare a student to cook in any type of kitchen and for any kind of cuisine," said Hamilton. "Our evening classes, in particular, have become more popular as an increasing number of daytime working professionals sign up to pursue their lifelong passion for food at night. Many are looking to improve their kitchen skills but others are hoping to switch careers." Hamilton noted that nearly 80% of The FCI's enrollees are career-changers.

One course, only available at The FCI two times each year, is a series of classes with Marcella Hazan, the renowned Italian cookbook author and teacher. The series is offered twice in May, for three evenings the week of May 17 from 5:30 to 10:30 p.m. as well as the week of May 23. Marcella teaches in an intimate setting, limiting the class to just 15 students. Tuition is $2,150 per person.

Starting March 31, The FCI's Dean of Food Journalism, Alan Richman, recipient of a record 11 James Beard Foundation Journalism Awards, will teach the intensive 15-hour course called "The Craft of Food Writing." The curriculum covers a range of journalism topics and emphasizes the development of writing skills. Students write a pitch letter, a feature story and a restaurant review, receive one-on-one coaching and participate in a critique of major food-writing outlets. Tuition is $895 per person.

Other classes at The FCI still available this Spring include:

CLASSES FOR COOKING PROFESSIONALS

Fundamentals of Wine (16 hours, 8 sessions)

The course, designed by The FCI's Dean of Wine Studies, Andrea Immer, is for anyone in (or entering) the culinary and hospitality industries who would like to understand and merchandise wine more profitably. Fundamentals of Wine teaches the easiest, most enjoyable and profitable ways to sort out, train about, and merchandise wine in any context. Start with issues like corkscrew-phobia and learn to develop a beautifully balanced wine list, polish staff's tableside manner, manage and store wine, and acquire and use equipment.



March 14 - April 11: Afternoon schedule: Mondays and Tuesdays, 3:30 to 5:30 p.m.

Cost: $895.00



July 15 - July 17: Weekend Intensive Schedule: Friday, Saturday, 9:00 a.m. to 5:00 and Sunday, 9 a.m. - 2 p.m.

Tuition: $895.00





VOCATIONAL CLASSES FOR THE SERIOUS AMATEUR



La Technique (110 hours, 22 sessions)

Not everybody wants to be a professional chef...but what if you want to perfect chef skills? La Technique is taught by the same Chef-Instructors who teach The FCI's career courses, hands-on and side-by-side. But this course is for the serious amateur.



March 24-June 7: Evening Schedule: Tuesday and Thursday 5:45 p.m. to 10:45 p.m. (11 weeks)

April 2-Septmber 17: Saturdays 9:30 am - 2:30 pm (22 weeks)

May 9-July 27: Evening Schedule- Tuesday and Thursday, 5:45 p.m. to 10:45 p.m. (11 weeks)

Tuition: $ 6,175



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