International Culinary Center – Campbell Campus

 International Culinary Center Campbell Culinary Schools

The International Culinary Center - New York City

700 West Hamilton Ave. Campbell, CA 95008

The International Culinary Center’s first-rate education is designed for real-world achievement. Through their award-winning, Total Immersion curriculum, you’ll have the opportunity to learn the fundamentals from experienced chef-instructors who are going to expect the best from you. Their intensive, fast-track programs set you on a path for professional success in just months. ICC has a graduation rate of 91.5%*.

Their Silicon Valley campus gives their students access to some of the best California vineyards and farm-to-table cooking.

The Campbell campus serves as the international “center” of your journey, with experiences beyond the kitchen. You supply the energy; they help you develop your craft, earn your diploma and gain confidence, providing a solid return on your investment.

The ICC believes HARD WORK TASTES GOOD — combine their education with your drive and there is no limit to your success.

Why Teach Technique?

It comes down to this: you have to know the classics to do the modern. The core of ICC’s Total Immersion hands-on education is technique. From day 1, you’ll learn fundamental techniques to keep building upon throughout your culinary training, and your lifetime.

These classical techniques, first codified by the French, open the door to all different cuisines. It’s the skills and confidence you learn at ICC, merged with your own ambition, that sets the rhythm for your career.

World-Class Inspiration—and Instruction

The International Culinary Center’s  founders are the standard for excellence in the industry. They created ICC’s award-winning curriculum, and always bring their accomplishments and experiences to the table. Over the decades, their vision and guidance have led ICC to earn worldwide respect. No other school can come close to this A-list of talent.

ICC trains excellent chefs to be exceptional teachers. Not only do the lead instructors have a minimum 10 years fine dining experience under their chef hats, they are devoted to helping students flourish.

Each level in Culinary and Pastry brings a different instructor–and an exciting new chapter of learning. Many graduates keep in touch with their instructors, and come back to visit.

Below is some basic information about this school and its programs. We recommend you look at the information provided to see if the school is a good fit for you. If it is, fill out the short questionnaire and someone from the school will contact you to answer any other questions you may have.