Institute of Culinary Education

The Institute of Culinary Education (ICE®) provides a highly recognized and accredited career training program running for a period of six to eleven months in culinary arts, pastry and baking, arts and culinary management. The student body is comprised of people from around the world, in a balanced 50% male to female ratio. The class size of the culinary management program averages 17 students, while the culinary arts, pastry, and baking programs average 12 students. Classes are available at all times - morning, afternoon, evening and weekends - so students can meet their own individual scheduling needs. Job placement programs and externships, often in New York City’s best establishments, are an important part of the school's curriculum. ICE's students and alumni regularly win or are nominated for top industry awards, such as the James Beard Award, Food & Wine's Best New Chefs in America, and Pastry Art & Design's Ten Best Pastry Chefs.

CULINARY ARTS DIPLOMA: PROGRAM OVERVIEW

According to a program overview, students are expected to learn the theory, practice and art of cooking, which is offered by Culinary Arts Diploma. A curriculum of 650 hour duration course is provided by ICE® in a five point model includes skill development, theory, technique, palate training, speed and teamwork. By using this approach, students can progress rapidly, while not missing any relevant content, and gain all the skills and knowledge necessary for a prosperous career in the culinary arts.

Every class is crafted to emphasize specific skills which grow in complexity as the course progresses. The program begins helping the students to learn how to taste. A wide variety of foods are prepared from herbs, condiments, vegetables and meats which they learn to appreciate as the course continues. During the course, students are able to concentrate on learning techniques such as knife skills, dry and moist-heat cooking methods, sauce making, restaurant simulations, including pastry and baking. As their confidence grows, they build upon skills mastered earlier to create increasingly complex dishes and later, entire menus. By the time they receive their degree, they have the ability to face any culinary activity without difficulty.

Although culinary trends are global, our Culinary Arts curriculum is focused on classic French techniques. The institute has designed a program enabling students to work with ingredients and techniques from countries across the globe, including India, Japan, Thailand, China, Italy and Spain.

In order for a student to become familiar with success, figure out how to solve issues and form their palate, the Chef-Instructor ends the day's lesson with a group taste test and a review of the day. Homework is assigned regularly in order to prepare students for upcoming classroom topics.

Class sizes are kept small, approximately 16 students per class, so students can maximize their learning experience.

A modest class size, limited to sixteen students, guarantees the individual attention every student requires for gaining proficiency and confidence. An acute sense of taste is key to learning to be a successful cook!

Students move to an off-site location which enables them to participate in a 210-hour externship after they complete 440-hours of training in the class room. Their skills are put to the test through a continuing education process in restaurants, hotels, and other professional kitchens.

CULINARY ARTS PROGRAM SCHEDULE OPTIONS

The scheduled options of culinary arts program comprise 650 instructional hours. The classroom curriculum totals 440 hours, while the externships comprise another 210 hours of instruction. To offer the maximum flexibility possible, a range of different timetable options are available for the Culinary Arts diploma, including classes scheduled during mornings, afternoons, evenings and on weekends.

PASTRY & BAKING ARTS DIPLOMA: PROGRAM OVERVIEW

The Baking Arts and Pastry course takes its inspiration from the cuisine of Austria, France, Switzerland, Italy and America.

Chef Nick Malgieri, being a world-renowned author, TV personality and former executive pastry chef at Windows on the World, has designed and scrutinized the program. Sitting with his many culinary accolades, Chef Malgieri has won an IACP/Julia Child Award in 1999 for his book Chocolate; he was named one of America's ten best pastry chefs by Chocolatier magazine in 1998 and 1999; he was inducted into Who's Who of Food and Beverage in America in 1996; and he won a James Beard Foundation award for the best baking book of 1995 for How to Bake.

The curriculum of the Culinary Arts Program is encompassed in ICE®'s five-point model of skill development which consists of theory, technique, palate training, speed and teamwork. This approach guarantees that individuals progress swiftly and completely through the coursework, while also learning the basics that are necessary for a successful career.

The program's scope is international. IT offers students a comprehensive hands-on experience of baking, including units on specifics like breads, cakes, confections, and frozen desserts. A group tasting and a critique of the day's work by the chef-instructor concludes each lesson, allowing students to develop their palates, identify successes, and learn to solve problems. Homework is an essential addition to classroom learning, and is often assigned to students to help them prepare for forthcoming lectures.

The size of a class is small, not greater than 16 students ensures that individual attention is given to students, which assists them to progress through the program satisfactorily and enables them to gain confidence and proficiency.

Students are expected to proceed off-site, which enables them to participate in a 210-hour externship after the in-class training on the campus. In the externship, the student can test his/her skills and continue the educational process in a catering kitchen, restaurant, other culinary enterprise or a hotel.

PASTRY AND BAKING ARTS PROGRAM SCHEDULE OPTIONS

The Pastry and Baking Arts curriculum element totals 610 hours of instruction. Students spend a total of 400 hours in the classroom and 210 hours in an externship. In order to be as flexible as possible, we have a variety of schedule options including morning, afternoon, evening and weekends that are associated with our Pastry and Baking Arts diploma.

CULINARY MANAGEMENT DIPLOMA: PROGRAM OVERVIEW

According to a program overview, the culinary management diploma is an innovative course formulated for the individual who intends to manage, grow, open or own a culinary business. A business in culinary is broadly defined to include operations of restaurants, catering services, and specialty food stores and other identical services. CMD program offered by the ICE® has a strong focus on entrepreneurial and practical aspects of job in comparison to the lengthy, more traditional university based programs. The CMD program provides the skills and knowledge necessary for success in a variety of business types, as well as outside of the culinary field. New York State's Department of Education licensed this program under the heading of a business diploma.

A wide variety of students are attracted to this program. A career in an established restaurant or hospitality business is the objective for some people. For other people, the CMD curriculum is the first step on a path of business venture leading to the establishment of a new business. Students are as unique and individual as their academic goals. Our diverse classes are made up of recent high school graduates as well as those changing careers from information technology to healthcare fields. There are working chefs who intend to learn regarding the business side of the restaurant and those who are working in the family food businesses may want to offer new ideas to their operations.

One or more members of the experienced ICE instructor team teach each management class. After completing a senior level restaurant management experience, operating their own businesses, developing restaurants for themselves or others, operating or starting catering operations or consulting for well-known chefs or restaurant owners, all the teachers do join ICE® to work further as one of a seasoned instructor team.

The following key areas are how the class has been divided:

• Concept
• Menu
• Marketing
• Purchasing
• Supervision
• Finance
• Beverage
• Facilities
• Law
• Case Studies
• Communication
• Sanitation
• Business Plan
• Food, Beverage and Cost Control

ICE® Housing Solutions Culinary Management Class

The Culinary Management program takes full advantage of ICE®'s location in the heart of New York City.

Access to the best restaurants, leading chefs, the most influential designers, wholesalers and charismatic marketing/PR agencies is paved by our reputation and connections; ICE® gives an original realistic look at what makes food businesses obtain success. The 316 hour, 72 class agenda is made up of four sections that are split into 13 programs. Depending on the school schedule, classes are in session for 26 to 35 hours, three times per week. The CMD section of the curriculum begins fourteen times each year, with courses offered throughout the day for student convenience. The Culinary Arts, Pastry & Baking programs is an arrangement which complements and is scheduled to enable the students to earn two diplomas at ICE® in a concurrent manner.

The placement department at ICE®, allows students to obtain employment assistance at every stage of their education and beyond. The network of ICE® graduates, in addition, who have won and or intend to operate businesses, provides valuable information about contacts and connections.

Every student prepares and presents a fully developed business plan when the program ends and the plan defines the culinary business based on his or her selection. In order to meet this goal, every class in the CMD program is made as an important part of the plan.