Immersive, Food Focused, Startup Course.
Culinary Entrepreneurship (formerly Restaurant Management) provides you with the tools, mindset and resources needed to launch a new business within the growing food industry.
Watch the video to hear from ICC Graduate and Meatball Shop Founder Michael Chernow
THE ICC ADVANTAGE
Designed by industry experts and world-class academics, ICC’s Culinary Entrepreneurship program (formerly Restaurant Management) demystifies the start up process by guiding students through the steps of business planning in an immersive mentoring environment. Just like the startup environment this 90-hour program is fast-paced and intense. In just six weeks students apply learned business tools and concepts to develop their own business plan.
LEARN FROM EXPERTS
Access Our Network
ICC’s instructors and network of industry leaders provides the ideal environment to cultivate the next generation of food entrepreneurs. Receive expert instruction from world-class academics such as the prestigious Cornell University School of Hotel Administration, the innovative Meyers USA & more.
Our instructors provide real-world experience, mentorship and support that build both confidence and skills. You’ll benefit from building and maintaining these valuable relationships long after the program ends.
Meet Your Instructors
Liz Alpern
The Gefilteria, Co-Founder & Chef Gefiltemonger
Justine Clay
Speaker & Business Coach for Creative Entrepreneurs and Freelancers
Larry Fish
Hospitality Consultant (Financier Patisserie, Stone Street Coffee & more)
Alek Marfisi
Founder, Upwind Strategies
Jackie McMann-Olivery, PHR
Director, Talent & Culture
Bold Food | Bobby’s Burger Palace
Douglas Riccardi
Owner/Creative Director, Memo NY
Stephani Robson, PhD
Senior Lecturer, School of Hotel Administration Cornell University
Mario Rodriguez
Bootleg Avocado, LLC
Philip Ruskin
Ruskin International Communications
Bradford Thompson
Chef and Owner of Bellyfull Hospitality
Tracy Wilson
Hospitality Consultant (Union Square Hospitality Group (20+ years), Brooklyn Barge)
KEEP YOUR DAY JOB (FOR NOW)
Flexible Schedule With Real World & Online Units
The program is offered in a flexible blended-format that combines face-to-face instruction with online learning. Comprised of six 8-hour in-person sessions and 42-hours of online coursework, you’ll be able to access coursework, materials, community and support when it’s most convenient for you.
FOOD CENTRIC, STARTUP FOCUSED
Learn Critical Business Skills For Any Venture
Designed for aspiring food entrepreneurs, each week you’ll complete project-based assignments to test your business assumptions while receiving support and feedback from your instructors. These weekly assignments build off of and support the next as you work towards developing your business plan.
- Foundations of successful entrepreneurship
- How to write a business plan
- Key elements of concept design and business modeling
- Tools for evaluating the marketplace
- Effective brand building
- Feasibility techniques for financing
- Effective cash flow management
- Front & Back of house management
- Food product manufacturing & distribution best practices
- Importance of team building and leadership management
- How to pitch your idea and source funding
WHAT YOU'LL LEARN IN 6 WEEKS
- Session 1: Entrepreneurship
What does it mean to be an entrepreneur? Are you ready to build your business? Discover how culinary entrepreneurs approach business modeling and execute on opportunity.
- Session 2: Concept Development
Most critical to the success of any new venture is a clearly defined concept. This is a deep dive into the key elements of concept design & defining your brand. - Session 3: Marketing
A successful marketing strategy is the foundation of a successful business. Your marketing plan will define your measures of success and how you plan to get there.
- Session 4: Finance
Get hands on with start up and operational financing. Learn how to effectively build out and analyze financials in order to quantify your assumptions and goals. - Session 5: Operations
What do you actually have to “do” to launch your venture and manage it day-to-day? Operations is the tactical plan of activities and processes that support your launch and manage your business. - Session 6: Practice Pitch
Practice pitching your idea to industry and investment experts.
In addition to completing weekly business plan assignments online, students also complete topic-specific online modules, designed to narrow the focus on topics relevant to their business goals. Topics include:
- Human Resources & Personnel Issues
- Real Estate
- NYC Licensing & Permitting
- Managing Revenue
- Food Costing
- Building a Brand
- Designing & Implementing a Beverage Program
- Social Media
- Facility Design & Construction
- Kitchen & BOH Management
- Food Products 101
HEAR FROM RECENT GRADS
ANNIE SHAMOON
Restaurant manager heading back home to Dallas to fill a void with a neighborhood café.
ERICA BARRETT
CEO at Southern Culture Artisan Foods taking her already successful business in a new direction.
NISRINE ABOUCHACRA
Career changer planning to make the world a healthier place by opening the café of her dreams.
NICK MEYER
Professional chef and ICC grad from NY planning to stay “local” with his café venture.
Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.
CLASS SCHEDULES
Classes start year round
For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522
Upcoming Classes:
10/19/2019 – $6,950
TUITION INCLUDES:
- Application fee
- 24/7 online access and support