One of the oldest and most prestigious cooking schools in America, the school offers two main types of programs--career-training and recreational programs--as well as culinary demonstrations and private special events. The school has consolidated and expanded at its downtown location and shuttered its Upper East Side school. In total, the school occupies 26,000 square feet and boasts nine kitchens outfitted with professional-quality equipment, a wine studies center, a confectionery workshop and an 80-seat demonstration kitchen.

Why International Air and Hospitality Academy? We aim to provide the best to our students, the best programs, the best instruction and the best opportunity for a fulfilling career. International Air and Hospitality Academy is dedicated to living up to its reputation as a leader in training for the airline and travel and hospitality industries. Our school opened its doors as International Air Academy in 1979 and in 2004, the co-presidents decided to expand on the schools success with new training programs in culinary arts, baking arts, and hospitality and restaurant management. Come see what all the sizzle is about!

Discover the Art of Fine Cuisine. . . Learn everything from the time-honored secrets of the world's classic sauces to the exacting art of ice sculpting. This 18-month program earns you an Associate Degree in Specialized Technology for the Culinary Arts or Pastry Arts and meets the education requirements for certification under American Culinary Federation rules, preparing students for entry into a world of exciting career opportunities. The program's curriculum includes well-balanced approaches to basic kitchen and storeroom operations, effective business and marketing theory and hands-on experience in the preparation and presentation of classic cuisines from around the world.

The International School of Confectionery Arts keeps you in step with the cutting edge of the culinary world. Study with Ewald Notter and our other instructors to achieve incredible results. Since its inception in Zurich, Switzerland in 1982, the International School of Confectionery Arts has been internationally regarded as an institute of the highest caliber. In its early days, the school catered to the needs of the local pastry chef and confectioners by offering afternoon and evening classes in the art of pulled and blown sugar. Since moving the school to its present Gaithersburg, MD, location just outside of Washington, DC, the ISCA is host to students from around the world. Today, in addition to the traditional courses in sugar and chocolate decoration, the school keeps step with the changing trends of the culinary world with production-based classes, such as candy making, and special holiday classes offered throughout the year. Internationally renowned guest instructors are also invited to teach at the school on a regular basis.

Located in the heart of New York City, the Italian Culinary Institute encompasses a series of activities enhancing Italian culture, cuisine, and tradition in the United States. The instructional kitchen is equipped with state of the art facilities. The Institute offers both recreational and professional courses in Italian cuisine. The new Master Class in Italian Cooking focuses on specialized knowledge of regional cuisine. Classes are taught by highly qualified professionals, and consist of lectures and workshops that focus on regional specialties. Students work side-by-side with the chefs receiving the benefits of close supervision and direct personal feedback.