Financing Your Education
Here at the International Culinary Center, we recognize that the challenge of funding your culinary education can seem intimidating, even if you know it’ll be a great investment in your future. But the fact of the matter is that a majority of the students attending career programs rely on financial aid to attend the International Culinary Center, which means you don’t have to let money stand between you and a first-rate culinary education.
Your Financial Aid Options
In these pages, you’ll find information on a variety of financial aid and scholarship options available to those students who qualify. Though we’ve compiled this information as a helpful resource, we recommend that you speak directly with one of our financial aid advisors before beginning the process. They’ll help you determine your eligibility for aid and offer tips on submitting forms and paperwork
Most students finance their educations using a combination of resources. Federal funds give eligible students access to Pell Grants and Direct Stafford Loans, as well as parent loans. International Culinary Center’s FAFSA Code is 025754. Awarded on the basis of financial need and career goals, scholarships are another useful funding source available to assist students with meeting tuition requirements. Finally, special sources of federal and state funding exist for specific groups that include veterans, New Jersey and California residents, and individuals eligible to participate in vocational rehabilitation programs.
We’re Here to Help
Our dedicated team of financial aid advisors can help you identify the sources of funding that will work best for you and offer guidance as you navigate each step of the application process. You may also use our financial net calculator to estimate the cost of attendance.
Please keep in mind that to secure a seat in your desired class, the financial aid process must be completed 60 days prior to your class start date. Therefore, we encourage you to contact us right away to get started with an advisor.