ICA 1st year students excitedly experienced the rare opportunity to taste the highly prized fungi – the Italian black summer truffle.  A privilege not known to many!

ICA Chef-Lecturer and Head of Cooking, Selwyn October, prepared perfectly cooked scrambled eggs with truffle oil infusion and delicate shavings of fresh Black Truffles for the students to taste, demonstrating just the right way to work with this delicate food item, hunted (harvested) and brought back especially just for them from Frontino, one of the most beautiful, certified national heritage villages in Italy!

Unique experiences like these are what gives ICA students a definite edge in the culinary arena.

Enrolling at the Institute of Culinary Arts means that the following are all covered by the fees in full:

• Course tuition and practical training, including an average of 40% theoretical lectures and 60% intensive, focussed, practical training
• All ingredients for daily cooking and baking sessions, as well as ad hoc exotic, unusual or prized ingredients of the finest quality
• Examination and course facilitation fees
• All ingredients for practical examinations
• Industry placement and assessment during experiential training

On 15 September, the ICA will once again host an Open Day for prospective applicants.  More information can be found here.

Start your culinary journey to the top.  Apply now.