At New York Academy, we invite you to conquer the fascinating world of international gastronomy. Our Culinary Arts program equips you with world-class culinary skills and a comprehensive gastronomic perspective, blending traditional techniques with modern culinary innovation through our revolutionary hybrid learning model.
Shape Your Future in Global Culinary Arts
The culinary revolution is here: molecular gastronomy, cutting-edge techniques, international fusion, food sustainability, and culinary technology have transformed traditional culinary arts into a 21st-century industry of innovation and creativity. This program strategically positions you within a constantly evolving culinary market, unlocking unlimited opportunities in:
- Fine Dining: Luxury restaurants, signature cuisine, Michelin-starred establishments, and exclusive culinary experiences
- International Hospitality: Hotel chains, resorts, cruise lines, culinary tourism, and world-class hospitality
- Specialized Gastronomy: Vegan, molecular, fusion, ethnic, gluten-free, and emerging food trends
- Catering Industry: Corporate events, weddings, large-scale catering, specialized services, and banquets
- Media and Entertainment: Culinary shows, food styling, food photography, and media consulting
- Culinary Entrepreneurship: Own restaurant, gourmet food trucks, high-end delivery services, and artisanal products
- Culinary Education: Culinary schools, specialized workshops, and culinary consulting
- Global Market: International opportunities, culinary exchanges, and multicultural gastronomy
Culinary Excellence and Gastronomic Innovation
Join a pioneering educational community that combines classical culinary techniques, avant-garde gastronomy, and innovative learning methodologies. At New York Academy, you will not only master multiple culinary traditions but also develop creativity, kitchen leadership, and gastronomy management skills, empowering you to lead the culinary industry with artistic passion, continuous innovation, and excellence in service.
Your International Culinary Journey Starts Today
Become part of a new generation of professional chefs leading the transformation toward memorable, sustainable, and innovative dining experiences. Through our hybrid approach, you will have access to professional kitchens equipped with cutting-edge technology, premium ingredients, international techniques, and a global network of opportunities that will elevate your career toward culinary success and international recognition.
Transform your passion for cooking into a career of exceptional flavor!
New York Academy – Where Culinary Excellence Meets the Future
with advanced gastronomic competencies, an international culinary vision, and a strong commitment to excellence. Graduates will be capable of creating, developing, managing, and leading exceptional culinary experiences in professional kitchens, applying cutting-edge culinary techniques, international gastronomic traditions, and world-class quality standards in high-end establishments, culinary innovation, and complex, internationally recognized food services.
Core Technical Competencies
Develop comprehensive mastery of classical and modern culinary techniques that define contemporary professional gastronomy, enabling students to:
- Master fundamental knife skills, cutting techniques, and basic ingredient preparation
- Apply moist and dry heat cooking methods with precise control of temperatures and timing
- Prepare stocks, broths, mother sauces, and derivative sauces following classical French techniques
- Operate professional kitchen equipment, culinary technology, and specialized tools
- Implement HACCP protocols, food safety practices, and international sanitation standards
Specialization in Proteins and Advanced Techniques
Train versatile professionals in handling various ingredients and specialized culinary techniques, enabling them to:
- Prepare red meats: specialized cuts, aging, marinating, and perfect grilling techniques
- Handle poultry and game: professional butchery, stuffing, confit, and advanced cooking methods
- Work with fish and seafood: species identification, filleting, and specialized cooking techniques
- Master grains and cereals: rice dishes, fresh pastas, risottos, and precise cooking methods
- Execute artisanal baking and classical pastry with fermentation and decoration techniques
International Cuisines and Gastronomic Traditions
Train students in global culinary traditions and international gastronomic techniques, enabling chefs to:
- Master classical French cuisine: traditional techniques, sauces, and elegant presentations
- Execute authentic Italian cuisine: fresh pastas, risottos, and regional traditions
- Implement Asian cuisines: wok techniques, sushi, curries, and professional dim sum
- Develop Latin American cuisine: pre-Columbian techniques, modern fusion, and native flavors
- Create international fusion dishes that combine global gastronomic traditions
Modern Gastronomy and Culinary Innovation
Integrate cutting-edge gastronomic knowledge and innovative techniques, preparing chefs capable of:
- Apply molecular gastronomy: spherification, gelification, foams, and innovative textures
- Develop vegan and vegetarian cuisine: plant-based proteins, advanced techniques, and creativity
- Implement dietary and healthy cuisine: applied nutrition, special diets, and superfoods
- Execute food styling and culinary photography for digital media and social networks
- Create memorable culinary experiences with artistic presentation and constant innovation
Culinary Management and Gastronomic Leadership
Develop management and leadership skills for comprehensive culinary operations:
- Design menus and cost analysis: menu engineering, pricing, and culinary profitability
- Lead kitchen brigades: organization, productivity, quality control, and staff development
- Manage catering and banquets: large-scale events, specialized logistics, and complex services
- Develop wine and beverage pairing skills: wines, craft beers, and perfect pairings
- Implement culinary sustainability: zero waste practices, local sourcing, and responsible agriculture
Professional and Entrepreneurial Skills
Develop cross-functional competencies to enhance comprehensive culinary growth:
- Deliver excellence in customer service and create memorable dining experiences
- Launch culinary ventures: concept development, business planning, and culinary marketing
- Lead culinary teams and coordinate multidisciplinary foodservice operations
- Drive continuous innovation in techniques, presentations, and gastronomic experiences
- Stay up-to-date with global culinary trends and specialized certifications
Social and Professional Impact
Upon completion, our graduates will be fully prepared to make significant contributions to the national and international culinary industry, creating culinary experiences that celebrate cultural diversity and promote food sustainability. They will lead culinary innovation in fine dining restaurants, hospitality establishments, and entrepreneurial ventures, positioning themselves as recognized chefs in the global gastronomy industry, with the ability to transform ingredients into memorable experiences that connect cultures, celebrate traditions, and meet contemporary demands for healthy, sustainable, and innovative food that will shape the future of global gastronomy.
3,580 academic hours distributed across theoretical instruction, intensive culinary practice, and experience in professional kitchens. Each course is designed with an optimal duration between 90 and 120 hours to ensure conceptual depth and practical mastery required by the international gastronomy industry.
FIRST ACADEMIC YEAR
First Quarter - Culinary and Scientific Foundations (440 hours)
- A100-CUF-100 Fundamentals of Culinary Arts - 110 hours - Delivery Mode:
On-Campus
History of gastronomy, culinary terminology, kitchen organization, classical brigade system, professional ethics - A100-FSC-200 Food Science - 110 hours - Delivery Mode: Hybrid
Chemical composition, transformations during cooking, fermentation, preservation, food microbiology - A100-KNI-300 Knife Skills and Cutting Techniques - 100 hours - Delivery
Mode: On-Campus
Knife types, basic and advanced techniques, brunoise, julienne, chiffonade, tool maintenance - A100-FSA-400 Food Safety and HACCP - 120 hours - Delivery Mode:
Hybrid
Sanitary regulations, hazard analysis, critical control points, personal hygiene, storage protocols
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Second Quarter - Basic Cooking Techniques (450 hours)
- B100-MHC-500 Moist Heat Cooking Methods - 110 hours - Delivery Mode:
On-Campus
Boiling, steaming, poaching, braising, stewing, sous vide cooking, temperature control - B100-DHC-600 Dry Heat Cooking Methods - 110 hours - Delivery Mode:
On-Campus
Roasting, baking, sautéing, frying, grilling, broiling, caramelization techniques - B100-STO-700 Stocks, Broths, and Basic Sauces - 120 hours - Delivery
Mode: On-Campus
Fond blanc, fond brun, fumet, consommé, mother sauces, derivatives, emulsions - B100-VEG-800 Vegetable Preparation - 110 hours - Delivery Mode:
On-Campus
Preparation techniques, vegetable cookery, preserves, pickles, vegetable fermentation
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Third Quarter - Proteins and Grains (460 hours)
- C200-MEA-900 Red Meats and Roasting Techniques - 120 hours - Delivery
Mode: On-Campus
Meat cuts, aging, marinades, cooking techniques, internal temperatures, butchery skills - C200-POU-1000 Poultry and Game - 110 hours - Delivery Mode:
On-Campus
Poultry preparation, breakdown, stuffing, confit techniques, special methods, exotic birds - C200-SEA-1100 Fish and Seafood - 120 hours - Delivery Mode:
On-Campus
Species identification, cleaning, filleting, fish cookery, crustaceans, mollusks - C200-GRA-1200 Grains, Cereals, and Legumes - 110 hours - Delivery Mode:
On-Campus
Rice varieties, quinoa, pasta, risottos, pilaf, legumes, perfect cooking techniques
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Fourth Quarter - Baking and Basic Pastry (440 hours)
- D300-BAK-1300 Artisan Baking - 120 hours - Delivery Mode:
On-Campus
Sourdough starters, fermentation, artisan breads, kneading techniques, professional baking - D300-PAS-1400 Classical Pastry - 110 hours - Delivery Mode:
On-Campus
Basic doughs, creams, meringues, mousses, tarts, basic decoration techniques - D300-CHO-1500 Chocolate and Confectionery - 110 hours - Delivery Mode:
On-Campus
Chocolate tempering, bonbons, truffles, pralines, artistic chocolate work - D300-ICE-1600 Ice Cream and Frozen Desserts - 100 hours - Delivery Mode:
On-Campus
Gelatos, sorbets, granitas, semi-freddo, parfaits, freezing techniques
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SECOND ACADEMIC YEAR
Fifth Quarter - International Cuisines (470 hours)
- E400-FRE-1700 Classical French Cuisine - 120 hours - Delivery Mode:
On-Campus
Classical techniques, signature dishes, French sauces, elegant presentation, French protocol - E400-ITA-1800 Authentic Italian Cuisine - 110 hours - Delivery Mode:
On-Campus
Fresh pasta, risottos, regional sauces, northern and southern cuisine, family traditions - E400-ASI-1900 Asian Cuisines - 120 hours - Delivery Mode:
On-Campus
Chinese, Japanese, Thai, Indian cuisine, wok techniques, sushi, curry, dim sum - E400-LAT-2000 Latin American Cuisine - 120 hours - Delivery Mode:
On-Campus
Mexican, Peruvian, Argentine, Brazilian cuisine, pre-Columbian techniques, modern fusion
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Sixth Quarter - Modern and Specialized Gastronomy (460 hours)
- F500-MOL-2100 Molecular Gastronomy - 120 hours - Delivery Mode:
On-Campus
Spherification, gelification, foams, liquid nitrogen, innovative textures, artistic presentation - F500-VEG-2200 Vegan and Vegetarian Cuisine - 110 hours - Delivery Mode:
On-Campus
Plant proteins, substitutes, vegan techniques, plant-based nutrition, vegetable creativity - F500-FUS-2300 Fusion Cuisine and Innovation - 110 hours - Delivery Mode:
On-Campus
Combining traditions, innovative techniques, modern presentations, culinary creativity - F500-DIE-2400 Dietetic and Healthy Cuisine - 120 hours - Delivery Mode:
Hybrid
Applied nutrition, special diets, gluten-free, diabetic, low-calorie, superfoods
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Seventh Quarter - Management and Services (480 hours)
- G600-MEN-2500 Menu Design and Costing - 120 hours - Delivery Mode:
Hybrid
Menu engineering, cost analysis, pricing strategies, profitability, seasonality, trends - G600-KIT-2600 Kitchen Management and Brigade System - 120 hours -
Delivery Mode: Hybrid
Kitchen organization, leadership, staff management, productivity, quality control - G600-CAT-2700 Catering and Banquet Services - 120 hours - Delivery Mode:
On-Campus
Large-scale events, logistics, setup, service coordination, high-volume menus - G600-WIN-2800 Enology and Food Pairing - 120 hours - Delivery Mode:
Hybrid
Wines, craft beers, spirits, perfect pairings, tasting techniques, beverage service
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Eighth Quarter - Specialization and Entrepreneurship (450 hours)
- H700-FIN-2900 Fine Pastry and Advanced Decoration - 120 hours - Delivery
Mode: On-Campus
High-end pastry, artistic decoration, sugar work, complex structures - H700-FOO-3000 Food Styling and Gastronomic Photography - 100 hours -
Delivery Mode: Hybrid
Visual presentation, photographic techniques, media styling, social media, visual marketing - H700-ENT-3100 Culinary Entrepreneurship - 110 hours - Delivery Mode:
Remote
Business planning, restaurant ventures, food trucks, catering, culinary marketing, finance - H700-CAP-3200 Culinary Capstone Project - 120 hours - Delivery Mode:
On-Campus
Complete gastronomic concept development, signature menu creation, final presentation
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Cross-Curricular Courses (Developed throughout the program)
- I700-NUT-3300 Nutrition and Dietetics - 80 distributed hours
Macronutrients, micronutrients, therapeutic diets, balanced nutrition, supplementation - I700-SUS-3400 Sustainability and Responsible Cooking - 60 distributed
hours
Zero waste, local products, seasonality, carbon footprint, sustainable agriculture - I700-CUS-3500 Customer Service and Hospitality - 70 distributed
hours
Service excellence, protocol, complaint handling, diner experience - I700-TEC-3600 Technical English for Gastronomy - 60 distributed
hours
International culinary terminology, communication in multicultural kitchens
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Intensive Practical Experience
- J700-LAB-3700 Specialized Culinary Laboratories - 280 distributed
hours
Practice in professional kitchens equipped with cutting-edge gastronomic technology - J700-EXT-3800 Restaurant Externship - 240 hours - Quarters 7-8
Real-world experience in high-end restaurants, hotels, recognized establishments - J700-COM-3900 Culinary Competitions - 100 distributed hours
Competition participation, culinary challenges, gastronomic presentations
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Academic Summary
Total duration: 24 months (8 quarters)
Total academic hours: 4,200 hours
Theoretical hours: 1,260 hours (30%)
Practical hours: 2,940 hours (70%)
Remote delivery: 10% of program
On-campus delivery: 80% of program
Hybrid delivery: 10% of program
Academic Load Distribution by Quarter
- Quarter 1: 440 hours (solid foundations)
- Quarter 2: 450 hours (intensive basic techniques)
- Quarter 3: 460 hours (proteins and grains)
- Quarter 4: 440 hours (baking and pastry)
- Quarter 5: 470 hours (international cuisines)
- Quarter 6: 460 hours (modern gastronomy)
- Quarter 7: 480 hours (maximum load - management)
- Quarter 8: 450 hours (specialization)
Available Additional Certifications
Throughout the program, students will be able to obtain internationally recognized industry certifications, including ServSafe Manager, HACCP Certificate, Certified Executive Chef (CEC), Certified Culinary Administrator (CCA), Wine & Spirit Education Trust (WSET), Specialist in Molecular Gastronomy, Vegan Chef Certification, and specific certifications in international cuisines such as Sushi Chef, Pasta Master, Chocolate Specialist, significantly enhancing their employability and professional recognition globally in the gastronomy industry.
New York Academy seeks candidates with a strong passion for the culinary arts, genuine dedication to gastronomy, and a commitment to professional excellence. The ideal applicant demonstrates culinary creativity, curiosity about international culinary traditions, teamwork skills under pressure, innovation and presentation abilities, physical endurance for intensive kitchen work, and a clear vision for professional growth in the dynamic fields of gastronomy, international hospitality, and culinary entrepreneurship.
Academic Requirements
To ensure academic and professional success, we require the following prior educational qualifications:
- High school diploma or an officially recognized equivalent
- Basic math skills (arithmetic, fractions, percentages, and unit conversions)
- Basic understanding of fundamental sciences (food chemistry, biology, and hygiene)
- Strong reading comprehension and effective communication skills
- Ability to follow complex recipes, technical procedures, and quality standards
Required Documentation
Applicants must submit the following official documents to complete the admissions process:
- Duly completed and signed application form
- Official high school diploma or equivalent
- Academic transcript with detailed grades
- Valid identification document (national ID or passport)
- Medical certificate confirming physical fitness for intensive culinary work
- Two recent passport-size photographs
- Motivation letter expressing passion for gastronomy and the culinary arts
International Student Documentation
International students must provide additional documents, duly apostilled or legalized:
- Academic certificates officially translated by a certified translator
- Recognition or validation of studies by local educational authorities
- Spanish language proficiency certificate (minimum B2 level)
- Valid student visa or appropriate immigration documentation
- International medical insurance valid for the duration of studies
Admission Assessment
The selection process includes multiple components to comprehensively evaluate each applicant:
- Basic math test focusing on culinary applications and conversions
- Culinary creativity and food presentation skills assessment
- Personal interview with culinary arts instructors
- Manual skills evaluation, including knife handling and culinary coordination
- Vocational and motivational assessment for professional gastronomy
Technical Requirements for Hybrid Learning
Given our hybrid learning approach, students must meet the following technical requirements:
- Computer or laptop with an updated operating system
- Stable broadband internet connection (minimum 10 Mbps)
- High-definition webcam for virtual culinary demonstrations
- Basic office software and culinary management applications
- Basic kitchen setup for culinary practice and remote demonstrations
Financial Requirements
To ensure full commitment and sustainability of the educational process, we establish the following conditions:
- Initial tuition payment or approved financing plan
- Proof of financial solvency or credit guarantor
- Student insurance covering activities in professional kitchens
- Budget for professional knife set and basic culinary tools
- Funds for ingredients, culinary labs, and gastronomic practice expenses
Safety and Protection Requirements
Given the physical and intensive nature of culinary work, the following additional requirements apply:
- Specific medical certificate including physical fitness, food allergies, and endurance assessment
- Declaration of no medical conditions preventing work in professional kitchens
- Mandatory commitment to wearing culinary uniforms and protective equipment
- Participation in food safety and hygiene training programs
- Accident insurance covering culinary activities and the use of specialized equipment
Application Process
The admission process follows a structured timeline to ensure fair and timely evaluation:
- Document submission: 30 days before the start of the academic term
- Academic and culinary evaluations: 15 days before classes begin
- Personal interviews: 10 days before the academic term starts
- Notification of results: 5 days before classes start
- Enrollment confirmation: 48 hours before the start of classes
Institutional Commitment
New York Academy is committed to providing equitable access to world-class culinary education by offering merit-based scholarships, financial aid, and flexible financing plans for students who demonstrate exceptional culinary talent and a genuine commitment to their professional development in the fields of gastronomy, international hospitality, culinary entrepreneurship, and emerging culinary innovation.