CAREER PROGRAMS 2020 LOS ANGELES CAMPUS - Career Culinary Arts Career Pastry & Baking Arts Career Health-Supportive Culinary Arts Restaurant & ...
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Career Culinary Arts
Career Pastry & Baking Arts
Career Health-Supportive Culinary Arts
Restaurant & Culinary Management
CAREER
PROGRAMS
2020
LOS ANGELES CAMPUS
ice.edu | 1
2 | ICE CAREER PROGRAMS 2019
PRESIDENT’S
LETTER
For many, food is the ultimate expression of passion,
creativity and happiness. For more than four decades,
the Institute of Culinary Education (ICE) has been a
leader in this realm, offering a broad and diverse
assortment of culinary education opportunities, covering
multiple dimensions throughout the culinary universe.
Since our founding in 1975, interest in America’s culinary landscape has progressively grown, along with its
abundant opportunities and economic value. So has ICE. Today, with campuses in Los Angeles and New York
City, ICE is a destination for anyone who wants to explore their passion for the culinary arts, from cooking and
baking to wine studies and restaurant management.
As a school and community, we are vibrant and focused. ICE students are diverse and have unique
talents and individual quests. Our role at ICE is to help our students find and develop their culinary voices.
The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive
Culinary Arts and Restaurant & Culinary Management. Whether our students’ goals are to become chefs,
restaurateurs, food journalists, artisan bread bakers or restaurant managers, our programs provide a classic
and valuable foundation. ICE’s diploma programs are sophisticated, intensive and student-centric and can be
completed in less than one year.
ICE offers a program specifically crafted for aspiring culinary entrepreneurs. Our innovative Restaurant
& Culinary Management program is taught by an experienced group of restaurant owners and consultants who
bring real-world experience to the classroom. And we have structured our schedules, curriculum and tuition to
facilitate the dual-diploma opportunity for students to combine business with culinary or pastry training.
Some of the most well-known chefs and restaurants in Los Angeles and New York City hire ICE's externs
and graduates. And it’s no surprise that over the years, ICE and its alumni and faculty have won top industry
awards, reviews and accolades including the 2015 IACP “best culinary school” honor. In fall 2016, both The
Daily Meal and Edinformatics wrote articles listing ICE as the No. 1 culinary school in America!
In the last four years, ICE has grown with a new campus and a new innovative career program. In
2015, we moved into our new New York City campus at 225 Liberty Street. It is a modern and invigorating
environment, open day and night, hosting career training, more than 2,400 recreational and professional
What’s Inside
development classes a year, 400 special events a year and monthly guest speakers. In 2018, we opened our A CULINARY EDUCATION FOR THE REAL WORLD 2
campus in Pasadena, California, 10 miles from the center of Los Angeles, and in 2019, we launched a plant- CULINARY LEADERS PRAISE ICE 4
based diploma program in Health-Supportive Culinary Arts, inspired by the curriculum of the former Natural CAREER CULINARY ARTS 6
Gourmet Institute. CAREER PASTRY & BAKING ARTS 10
ICE has a spirit and atmosphere that we don’t think you will find in many other schools. Walk through CAREER HEALTH-SUPPORTIVE CULINARY ARTS 14
our halls and you will see students, staff, chef-instructors and faculty whose attitudes are serious, dedicated, RESTAURANT & CULINARY MANAGEMENT 16
focused and fun. It is hard to characterize a school or a business in a few words, but at its core, ICE is all about EXTERNSHIPS, JOB PLACEMENTS & CAREER SERVICES 18
its students. Whether they are with us for a day, a week or a year, students tell us that our school is an exciting, LA CULINARY EMPLOYERS ON ICE ALUMNI 20
joyful place where they are inspired to learn and succeed. Being part of that success is our passion. RECRUITMENT SAMPLER 21
AWARDS, HONORS & RECOGNITION 22
OUR ALUMNI 24
INSTRUCTORS & FACULTY 28
STUDENT EVENTS & GUEST SPEAKERS 29
SCENES FROM ICE’S LA CAMPUS 30
ICE’S MAIN CAMPUS IN NYC 31
OUR HISTORY 32
Career Programs Catalog 2020
Published February 2020
© Institute of Culinary Education, Inc.
RICK SMILOW RICHARD SIMPSON LACHLAN SANDS The Institute of Culinary Education is approved by the
California Bureau of Private Postsecondary Education
CEO & Chairman Vice President - Education President - LA Campus and accredited by the Accrediting Commission of Career
Schools and Colleges (ACCSC).
Institute of Culinary Education and ICE are registered
trademarks of Institute of Culinary Education, Inc.
All Rights Reserved. Version 5, February 2020.
ice.edu | 1
A CULINARY
EDUCATION FOR
THE REAL WORLD
You see it in your neighborhood, and your friends talk
about it. The media heralds its impact on society. Its
impact on our culture, economy, health and happiness
is enormous. As a business sector, it is broad, diverse,
dynamic and always open to new ideas. This is the
culinary landscape of today — and you can be part of
it. So what are you waiting for? It’s time to make your
mark.
Come As You Are. NYC and LA are
Individual talents and tastes are unique, and so are Culinary Capitals.
you. The field of culinary arts is not only teeming As a student at one of ICE's two campuses, you will
with opportunity, it is also diverse and in need of be studying in two of the most important cities in
people possessing a variety of skills across a vast America's contemporary food and dining scene.
array of disciplines, including cooking, pastry and The talent, environment, and externship and
baking, health and nutrition, hospitality, beverage employment opportunities can help launch your
management, events and so much more. career to wherever your ambition leads you.
The Institute of Culinary Education is your
ultimate resource to develop your culinary voice.
This is your opportunity to be heard. Unlimited, Exciting
ICE’s programs are fast-paced, sophisticated Culinary Opportunities
and effective. At our school in New York, and now
In addition to offering students a wealth of
Los Angeles, we offer ICE students the opportunity “I was thrilled to learn that the Institute
extracurricular activities, the city is our extended
to develop their careers in two of the nation's most of Culinary Education is expanding and
classroom. Our externship program places students
exciting food cities. With a global curriculum, opening its second location in Los Angeles.
in many of LA’s well-known restaurants, including LA is a hub of culinary innovation, and
dedicated chef instructors, a strong record in job
Spago, Border Grill, Cassia and Redbird; and having a culinary school of ICE’s caliber
placements and a clear entrepreneurial focus,
Union Square Cafe, Le Bernardin, Nobu and in this market will only enhance the city’s
ICE is recognized by top chefs and hospitality standing as a major culinary center in the
Momofuku in New York; as well as some of the
professionals as a leading pathway to begin United States.”
most incredible bakeries and pastry shops on both
or continue a wide range of culinary careers. —
coasts. Our students frequently secure positions
ICE’s externship program provides students the
with the very same businesses even before finishing WOLFGANG PUCK
opportunity to work, learn and further hone their
their externships. Chef/Restaurateur/Author/TV Personality
expertise alongside competitive talent at top dining
Owns restaurants across the United States and
establishments in New York and Los Angeles.
Many of our alumni are award winners and Are You Ready to internationally, including Los Angeles, Washington,
D.C., Las Vegas, Singapore, Dubai and more. His
industry leaders. We are proud that so many of our Take the Next Step? restaurants have garnered rave reviews and Michelin
grads are active in all facets of the hospitality and stars. Chef Puck has been awarded many times,
culinary world. including the James Beard Foundation Award for
Outstanding Chef in America twice and the James
Beard Award for Restaurant of the Year for Spago.
He has written seven cookbooks and is a household
name through television appearances and a show on
the Food Network.
2 | ICE CAREER PROGRAMS 2020
521 E. Green Street, Pasadena, CA
“When I visited ICE in New York, I was so “ICE has a reputation for producing some “I’ve been working with ICE students
impressed with the school’s facilities and of the most talented and reliable students in New York for years and they are
culinary programs. I know our LA chefs in the culinary field. We are thrilled to consistently among the best young chefs
and restaurateurs are looking forward have ICE finally here in LA!! We can’t in my restaurants. I’m very much looking
to having a premier culinary school for wait to have some of those students in our forward to having an institution like ICE
aspiring chefs and having a resource for facilities” produce the same level of talent for my
recruiting talent close to home. It’s a great LA and Las Vegas restaurants and to
time to be cooking in LA — there is so — what their next generation of culinary
much opportunity for those want a career leaders will do for the West Coast food
JON SHOOK + VINNY DOTOLO scene.”
in the culinary field.”
Chefs/Restaurateurs/Authors
LA-based chefs Jon Shook and Vinny Dotolo are —
—
the co-owners of Animal, Son of a Gun, Trois Mec,
SUZANNE GOIN Petit Trois, Jon and Vinny’s and Trois Familia. With TOM COLICCHIO
their philosophy of casual atmosphere, serious food Chef/Restaurateur/Author/TV Personality
Chefs/Restauranteur/Author
and contemporary flavors, this duo — who met Owner of Crafted Hospitality, author of three
Suzanen Goin is the co-owner of the five restaurants
in culinary school in Florida — are key players in cookbooks and the head judge on Bravo’s “Top Chef”
of The Lucques Group in Los Angeles, CA and their
the evolution of the Los Angeles restaurant scene. since the Emmy Award-winning show’s inception.
associated catering and baking operations. Chef
The chefs also co-authored “Two Dudes, One Pan: Tom has won multiple honors, including three
Goin has received numerous awards, including the
Maximum Flavor From a Minimalist Kitchen.” They stars from The New York Times, the James Beard
2016 James Beard Award for Outstanding Chef in
have received numerous awards, including a James Foundation Award for Best New Restaurant for Craft,
America, Best Chef: California in 2006, and in 1999
Beard Award for Best Chef: West in 2016, Food & Bon Appétit’s Chef of the Year, and the James Beard
a Food & Wine Magazine Best New Chef honor.
Wine’s Best New Chef in 2009 and StarChefs’ Rising Award for Outstanding Chef in America.
She is author of two cookbooks, including Sunday
Star Chef in 2008.
Suppers at Lucques and The A.O.C. Cookbook, and
has appeared on PBS's "Chefs Story".
Photo by Greg Gorman Photo by Jim Franco
ice.edu | 3
CULINARY
LEADERS
PRAISE ICE
ICE is proud of its reputation throughout the
industry and among our alumni’s employers.
Chefs and culinary leaders in New York,
Los Angeles and nationwide trust ICE
graduates as key players in their kitchens
Chef Wolfgang Puck and Students
and management teams. Likewise, ICE’s VIP at the 2019 Pasadena Commencement Ceremony
alumni are eager to praise ICE as a major
component to starting their success stories.
“What can be better for a young “As a chef-owner with 14 “Year after year, Union Square “ICE instills in its alumni
person interested in the culinary restaurants on three continents, Hospitality Group’s restaurants the highest of standards and
arts than to be in the heart of I face the constant challenge of have benefited enormously from discipline, which is always shown
diverse New York City, working staffing my kitchens with well- an infusion of talented alumni through their work. At Jean-
with great chef-instructors and trained cooks. The Institute of from ICE’s Culinary Management Georges and other restaurants, we
modern facilities? This is ICE at Culinary Education has proven to program. It’s really amazing look forward to seeing ICE on an
its core.” be an excellent resource for us for to see what kind of important applicant’s resume and are always
— many years. With its world-class contributions ICE alumni have impressed by their determination,
programs and curriculum, I know made to our restaurants — from imagination and devotion to the
CHEF MARCUS SAMUELSSON I will continue to rely on ICE to fine dining to casual. When an culinary arts.”
Chef/Restaurateur/Author recruit skilled, ambitious young applicant comes to us from ICE, we —
Marcus Samuelsson Group professionals.” know they’ve been schooled in both
Operates Red Rooster and five other — the technical and hospitality skills so CHEF JEAN-GEORGES
restaurants. Past winner, James Beard crucial to succeed in this business.” VONGERICHTEN
Foundation’s Best Chef: New York City. CHEF DANIEL BOULUD — Chef/Restaurateur/Author
On TV, past winner of Bravo’s “Top Chef Chef/Restaurateur/Author Jean-Georges Restaurants
Masters” and “Chopped All-Stars.” The Dinex Group DANNY MEYER Operates over 15 restaurants around the
Author of three books. Operates over 14 restaurants in the U.S., Restaurateur/CEO world, including the NYC flagship, Jean-
England, Singapore, and Canada. Past winner, Union Square Hospitality Group Georges, awarded three Michelin stars.
James Beard Foundation and Bon Appétit Operates over 20 restaurants, including NYC Past winner, James Beard Foundation Chef
Chef of the Year, as well as Outstanding stars Union Square Cafe, Gramercy Tavern, of the Year, Best Restaurant, and Best New
Restaurant and Best Chef: New York City. The Modern, and Blue Smoke. Past winner, Restaurant in America, and Esquire’s
Flagship restaurant, Daniel, named a “top James Beard Foundation and Bon Appétit’s Chef of the Year.
ten in the world” by the International Herald Restaurateur of the Year. USHG restaurants
Tribune, and the chef has received a Légion have collectively won over 10 individual James
d’honneur from the president of France. Beard awards, and several have been voted
“NYC’s Most Popular Restaurant” by Zagat.
4 | ICE CAREER PROGRAMS 2020
ICE Commencement Ceremony
at NYU’s Skirball Auditorium
“My experience at ICE was shaped “I chose ICE as a postgraduate “ICE gave me the solid foundation “ICE helped lay the foundations
by the tremendous quality of the education because I wanted to be I needed to embark on a successful of my education as a chef. It was
ICE instructors and the wisdom, a chef but didn’t need to pursue and unique culinary career. there that I learned the basics, and
experience, and passion they another degree — I wanted to The instructors, facilities, those lessons have stayed with me
bestowed on their students. Chefs work! I needed a strong foundation curriculum and industry access throughout my entire career, from
Einav Gefen and Ted Siegel remain in classic technique taught in a are of the highest quality and I Paris to Monte Carlo to New York
mentors to this day. I believe ICE is relatively short time, that I could left the program having gained City. My professors at ICE not
a dynamic and forward-thinking take to any restaurant and build an invaluable education. Since only taught me invaluable lessons
hub of culinary education.” my skills on, and that’s exactly becoming a leader myself, I about food and its preparation,
— what I got at ICE. I hire many have gone on to hire several but they also trusted me to build
ICE alumni straight out of school other alumni, all of whom have on that education through my
CHEF MAXIME BILET and they are well prepared to get impressed me greatly. The technical own life experiences.”
Founder started in the kitchen and move competency and overall maturity of —
Imagine Food Innovation Group quickly up the ranks. In fact I just the student population remains a
Co-author of “Modernist Cuisine: The Art promoted an ICE alum to a sous gold standard in the field.” CHEF MARC MURPHY
and Science of Cooking,” James Beard chef position.” — Chef/Restaurateur/TV Personality
Foundation 2012 Cookbook of the Year. — Executive chef and owner of Landmarc and
Named to 2012 Forbes “30 Under 30” list. GAIL SIMMONS Benchmarc Events by Marc Murphy; judge
Former positions include chef at award- CHEF IVY STARK Culinary Expert/Food Writer/ on Food Network’s “Chopped” and regular
winning Jack’s Luxury Oyster Bar in New Consulting Executive Chef TV Personality contributor to Food Network programming,
York City and as development chef at The Fat Casa Bocado Permanent judge of Emmy-winning series including “Iron Chef America” and “The Best
Duck, outside London. Colorado native and UCLA history major, now “Top Chef,” the top-rated food show on Bravo; Thing I Ever Ate”; frequent guest on “The
Culinary, '05 recognized as one of New York City’s top female host of “Top Chef: Just Desserts.” Food & Rachael Ray Show” and the “Today Show.”
executive chefs. Author of “Dos Caminos Wine special projects director, including the Author of “Season With Authority."
Mexican Street Food.” Former positions include annual Food & Wine Classic in Aspen. Former Culinary, '90
Border Grill (Los Angeles), Sign of the Dove, special events manager for Chef Daniel
Brasserie 8 ½, and Rosa Mexicano. Boulud’s restaurant empire.
Culinary, '95 Culinary, '99
ice.edu | 5
CAREER
CULINARY ARTS
Welcome to the foundation of your career — the ICE Culinary
Arts diploma program. Think beyond cooking classes. Our
award-winning 642-hour comprehensive curriculum is
designed to teach you the practice and art of cooking through
theory, technique, palate training, speed and teamwork.
These will be your essentials for success in the culinary
landscape.
Your Priority Is Learning. program will be unmistakably global. Thailand,
India, Japan, Italy — the techniques, ingredients
Ours Is You. and distinctive flavors of all these regions and
Imagine a classroom where you and your progress others will be a part of your culinary passport,
matter. With no more than 16 students per taking you anywhere in the industry.
instructor, the curriculum covers the proficiencies The ultimate reinforcement of knowledge
required to thrive in the culinary industry as well as comes from real-life application. After 432 hours
forge the personal relationships that will guide you of intensive classwork, our invaluable externship
through your journey. program will take you on-site — imagine 210 hours
Every class will cover a specific skill — classes in a restaurant, hotel, catering kitchen, or other
will intensify in difficulty as you continue to culinary enterprise. With a multitude of externship
grow and develop. Beginning with basic palate options to choose from, your education will
development, our chef-instructors will help continue as you hone your skills through practice.
train your senses, guiding you through the vast By the end of the Culinary Arts diploma program,
sea of subtle tastes and flavors, from herbs and students have been taught the skills to tackle
condiments to vegetables and meats. professional culinary tasks with confidence.
Your education will continue through an
introduction to the culinary techniques that we You Can Already Taste Your
recommend you master such as knife skills, dry-
and moist-heat cooking methods, sauce making,
Success — Now Let Us
restaurant simulations, and pastry and baking, to Help You Refine Your Palate.
name a few. Your chef-instructors' mentoring will Our flexibility and affordable options are designed
help you build a solid foundation and support your to help you find your culinary voice. What is most
success. convenient for you: morning, afternoon or evening?
We have a schedule that will fit yours.
Real-Life Experience.
Experiences for Life. This Is Your Calling ...
Your culinary roots will be grounded in classical
French technique; however, your experience in the
6 | ICE CAREER PROGRAMS 2020
“As a career changer, ICE’s Double Diploma program spoke perfectly to
both sides of my brain. With Culinary Arts, I learned the proper techniques
to express my creativity through food, and with Culinary Management,
I gained practical knowledge about the food business to turn my creativity
into a profitable career.”
—
ZACH GRAY
Culinary/Management
ice.edu | 7
CAREER
CULINARY ARTS
The diploma program consists of nine courses. The first eight courses are composed of 108
four-hour lessons held at ICE. The ninth course is an off-site externship. The program is
constructed as follows:
COURSE 1: CULINARY FUNDAMENTALS 1 - COURSE 4: PLATING AND RESTAURANT COURSE 7: INTERNATIONAL CUISINE 2 –
KITCHEN ESSENTIALS - 60 HOURS SIMULATION - 52 HOURS FRANCE, ITALY & GARDE MANGES –
Most culinarians begin their culinary journey In this final course of the series, we'll focus on 48 HOURS
by learning how to pare and prepare greens and preparing game specialties like rabbit, quail and France: France is considered the touchstone
vegetables. After a comprehensive introduction venison. You will also plate entrées as you simulate for all western cuisines – and for good reason.
to knife skills and food safety, you’ll use a range the experience of cooking in a restaurant. In this course, students become familiar with
of methods for preparing vegetables, progressing characteristic ingredients, methods and dishes
from salads to complex vegetarian cuisine, as you Course Highlights: from some of the most important culinary regions
begin to explore the techniques that underlie fine • Roast Squab with Dirty Rice and Pan Gravy in the country: Provence, Burgundy, Normandy
cooking. • Braised Rabbit with Prosciutto and Red Onions and Alsace.
• Pan Roasted Cod with Manila Clams and
Course Highlights: Chorizo Italy: Regionality is the essence of all things Italian
• Grilled Eggplant and Portobello Sandwich with • Grilled Hangar Steak with Caramelized and this concept is central to our presentation of
Fresh Mozzarella and Romesco Shallots and Chive Mashed Potatoes Italian cuisine. We’ll focus on Piedmont, Tuscany,
• Vegetarian Three-Bean Chili with Ancho and Abruzzo, and other regions that comprise what
Sweet Chili Peppers COURSE 5: PASTRY AND BAKING – we think of as modern-day Italian cuisine. Using
• Grain Bowl with Quinoa/Lentil Pilaf and 52 HOURS authentic recipes and ingredients, students come
Roasted Vegetables The skills taught in this course are not just for to appreciate the diversity and simplicity that
desserts — they can be used in savory cooking characterize this important European cuisine.
COURSE 2: CULINARY FUNDAMENTALS 2 - as well. From custards and pizza to biscuits and
POULTRY, PORK AND LAMB – 48 HOURS frozen desserts, you will prepare specialties that Course Highlights:
The first in a series of three courses on protein- can be part of exciting entrées or memorable finales • Bouillabaisse with Rouille
based cuisine, this course will stress key techniques to the dining experience. • Cassoulet
like sautéing, roasting, braising and grilling. With • Gnocchi Pomodoro
an emphasis on sustainability, we will fabricate Course Highlights:
the essential cuts to prepare stocks and sauces • Chocolate Soufflé COURSE 8: ADVANCED CUISINE -
that completely utilize each ingredient. Then we’ll • Quick Breads and Biscuits 60 HOURS
prepare dishes to practice each technique and build • Pizza and Flatbreads Whether it’s hydrocolloids, fermentation or zero-
confidence and competence. • Crème Brûlée waste cooking, today’s kitchens rely on innovative
ideas and modern techniques to produce their
Course Highlights: COURSE 6: INTERNATIONAL CUISINE 1 - signature dishes. In this course, you’ll study the
• Sous Vide Chicken Breast with Jus Lie MEDITERRANEAN, THE AMERICAS, methods and flavors that the best restaurants
• Sautéed Duck Breast with Orange Gastrique & ASIA - 56 HOURS are using to take food to the next level and create
• Pan Roasted Rack of Lamb with Red Wine Pan Cuisine from the Mediterranean, from Greece to enjoyable dining experiences.
Sauce North Africa, exerts an important influence on the
• Grilled Brined Pork Chop with Caramelized way many chefs are now cooking. You will explore Course Highlights:
Onion and Bourbon Sauce the staple ingredients, various flavor profiles and • Fermentation, Preserving and Pickling
key dishes of the region, and use them as a portal to • Introduction to Hydrocolloids
COURSE 3: CULINARY FUNDAMENTALS 3 - studying the foods of the Americas. • Zero-Waste Cooking
VEAL, BEEF AND SEAFOOD - 56 HOURS Asia: The panoply of Asian flavors and techniques • Cooking of the Contemporary Masters
Structured in the same way as Course 2, here you’ll exert a growing influence on culinary arts around the
fabricate steaks, paillards, cutlets and chops, and world. Understanding how to use the herbs, spices, COURSE 9: EXTERNSHIP - 210 HOURS
prepare soups, brown sauces and pan sauces as ingredients and methods that characterize these At the end of their in-class training, all students
you continue to deepen your understanding of cuisines is a necessity in today’s global food scene. complete an externship course. While ICE strongly
fundamental techniques. You’ll also apply these Centering on flavor profiles and specific techniques, recommends that students extern in restaurant
methods to seafood, including flatfish, roundfish this course acquaints students with the essential kitchens, they may request venues such as hotels,
and shellfish, as you prepare dishes that highlight dishes of India, China, Japan, and Thailand. catering companies, corporate dining rooms or test
the special skills that these foods require. kitchens in order to meet their professional goals.
Course Highlights:
Course Highlights: • Falafel
• Braised Osso Bucco with Risotto • Roast Turkey with Mole Negro
• Sautéed Filet Mignon with Bearnaise • Jamaican Jerk Chicken
• Lobster Bisque • Pad Thai
• Grilled Tuna with Beurre Rouge • Northern Indian Lamb Curry
• Sushi
Curriculum, ingredients and recipes are examples and are subject to change at any time without notice.
8 | ICE CAREER PROGRAMS 2020“As a dual Culinary and Culinary Management student, ICE provided
exactly the foundation I was looking for to transition seamlessly into the food
industry. The instructors, advisors, curriculum, volunteer opportunities, and
facilities all played impactful roles in my culinary school experience, and I
felt better prepared to approach my new career with confidence.”
—
LAUREN JESSEN
Culinary Arts/Restaurant & Culinary Management
COMBINE BUSINESS AND CULINARY
EXPERTISE TO ACCELERATE SUCCESS
Learn your practical kitchen skills while refining your business acumen. Maximize the time of your
career devoted to the classroom experience. Enrolling in our Restaurant & Culinary Management
program in addition to either the Culinary Arts or Pastry & Baking Arts programs gives you the
opportunity to pursue dual diplomas, bringing you knowledge and expertise in both while offering
valuable tuition incentives.
The ICE Dual Diploma program offers you the option to efficiently develop your culinary skills and
earning potential, offering a savings of 10% of tuition when you combine the Culinary Arts or Pastry
& Baking Arts Program with the Diploma in Restaurant & Culinary Management.
ice.edu | 9CAREER PASTRY
& BAKING ARTS
Our 610-hour pastry and baking diploma program will
provide a classic and well-rounded foundation for your career.
Graduates aspire to be pastry chefs, bakers, cafe owners,
culinary entrepreneurs and more. Roll up your sleeves and
get ready.
Now Is the Time – with hands-on guidance by our chef-instructors.
Imagine a curriculum designed to help you
Intimate Experience.
Make Your Mark. become an accomplished professional, creating With no more than 16 students per instructor, your
flaky croissants, silky gelato and crusty breads. learning is our main focus. By the program’s end,
Take a breath and a proud step forward. You are
Signature desserts, elegant tiered cakes and you will have made everything from cakes and
about to become part of the ICE Pastry & Baking
decadent chocolates will also be part of your confections to classic breads and elegant desserts
Arts program, which delivers an amazing wealth of
repertoire. It is a remarkable journey that begins with ease, preparing you to create intricate and
skills and knowledge. Graduates of our well-known
with a comprehensive exploration and critical imaginative recipes of your own.
program have gone on to win national awards,
tasting of ingredients to learn how flavors and We offer you a personal experience that extends
write top cookbooks and appear on TV and in
textures combine. You will progress through far beyond the classroom. Our Career Services staff
leading food magazines.
development of all the dough-based products is here to support your career ambitions.
Old World, New World from delicate strudel to tarts and puff pastries.
Our breads are a special source of pride with a Externships Put Your Career
and the Whole World. curriculum designed by Sim Cass, the founding
baker of renowned Balthazar Bakery. Each class
in Motion Right Away.
Drawing from the rich baking and pastry
will prepare all the yeast-raised favorites from After 400 hours of careful instruction and practice,
traditions of France, Italy, Austria and
bagels and brioche to pizza and baguettes. you will take the exam that matters: real-world
Switzerland, as well as contemporary American
With a strong emphasis on theory, you will experience. Through our externship program, you
variations, our Pastry & Baking Arts program is
progress through cakes and chocolate, studying will spend 210 hours on-site in a restaurant, hotel,
not only international in scope, but also constantly
the key ratios and methods that allow you to go catering kitchen or other pastry enterprise. The
evolving through modern global influences. Our
beyond the recipes to create your own formulas. multitude of externship options speaks to the reach of
award-winning program and curriculum have been
Decorating instruction includes inscriptions and our professional network in Los Angeles. You will put
shaped by two chefs, first by Nick Malgieri, the
piping, skills students should apply to create your skills to work in real time in an actual kitchen
former executive pastry chef at Windows on the
a tiered cake of your own design. Chocolate outside of the classroom walls. Plus, these externships
World and a member of Pastry Art & Design’s 1998
confections are also part of the curriculum, from can provide you with invaluable contacts for your
and 1999 “Ten Best Pastry Chefs” roster. More
the simple truffles to intricate showpieces. career. You will live the excitement of pursuing your
recently, Creative Director Michael Laiskonis has
dream.
continued the program’s development, applying
his experience as former executive pastry chef at
Le Bernardin and 2007 winner of the prestigious
Outstanding Pastry Chef in America award from A Large School Offering an
the James Beard Foundation.
Like Our Curriculum, “An ICE education is one of the most rewarding, awe-inspiring
You Will Evolve. investments you can make in yourself. From day one you become part of
a broad network of creative classmates, industry influencers and a team
In no other culinary field do art and technique of staff dedicated to helping you succeed.”
combine so beautifully as in pastry and baking.
—
AMY SIMIDIAN
Your hands-on education covers the crucial
Pastry & Baking Arts
components of this complex and graceful art form
10 | ICE CAREER PROGRAMS 2020ice.edu | 11
CAREER PASTRY
& BAKING ARTS
The diploma program contains nine courses. The first eight courses are composed of 100
four-hour lessons that are held at ICE. The ninth course is an off-site externship. The program
is constructed as follows:
COURSE 1: INTRODUCTION TO BAKING the basis of so many pastry items, including: chocolate-nut sponges, génoise and biscuit
TECHNIQUES AND INGREDIENTS: PART 1 - • The trio of classic doughs: pâte brisée (flaky), joconde.
44 HOURS pâte sucrée (sweet) and pâte sablée (cookie) to • A classic assortment of cakes, including opera,
The program begins by giving students an in-depth make individual tarts and pastries. miroir, tiramisu, crêpe and charlotte royale.
presentation of the ingredients, techniques and • Laminated or layered doughs, including puff • Our plated dessert section includes theory,
procedures they will use throughout the program: pastry, croissant and Danish doughs, both by preparation and presentation of multi-element,
• Identification and discussion of the essential hand and with a commercial sheeter. contemporary plated desserts. Students
ingredient groups: sugar, dairy and fruit. • Proper rolling techniques for preparing tarts, recreate and prepare recipes by award-winning
• Weights and measures, culinary math, food galettes, pies (single-crust, two-crust, and chef and ICE Creative Director Michael
safety, sanitation and equipment identification. lattice), palmiers, mille-feuille, fruit strips, Laiskonis.
• Introduction to basic decorating skills, the pithiviers, croissants, pains au chocolat and a
use of a pastry bag, and making and utilizing variety of Danish specialties. COURSE 7: CHOCOLATE CONFECTIONS -
cornets. • Specialty pastry shop items including phyllo, 44 HOURS
• Techniques for preparing fruit-based desserts, donuts, cannoli and hand-stretched classic Of the various mediums used by pastry chefs
including poaching, roasting, macerating, strudel. to express their vision, none is more seductive
drying and candying. than chocolate. This comprehensive course takes
• The theory and practice of sugar cookery COURSE 5: CAKES, FILLINGS, students beyond the basic techniques and allows
including the preparation of sugar syrups, AND ICINGS: PART 1 - 48 HOURS them to experience the joy of creativity as they
glazes, fudge and caramel. From the humble pound cake to the classic génoise, produce and assemble a chocolate showpiece.
students go beyond the recipes to explore the Instruction includes:
COURSE 2: INTRODUCTION TO BAKING theory and technique of cake making and expand • Chocolate production, theory and tempering
TECHNIQUES AND INGREDIENTS: PART 2 - their abilities to create original cakes. Instruction methods.
56 HOURS includes: • Dipping and enrobing.
All well-executed desserts rely on a mastery of • Butter-based and egg-foam cakes, including • Preparation of fondant, truffles, butter crunch
fundamental techniques. In this course, students layered and rolled versions. and nougatine; molded, dipped and filled
begin the journey with instruction on: • The theory of batter balance as they prepare chocolates; and the highlight of this section,
• The basics of egg theory as they prepare cakes using various mixing techniques showpieces.
egg-based desserts like crème brûlée, bread including: one-stage, high-ratio and creaming • Advanced methods including piped and framed
pudding, custards and éclairs made with pâte method. Cakes prepared include carrot, pound, centers and isomalt casting.
à choux. white, yellow, crumb and chocolate along with
• Preparation of additional egg-based desserts muffins. Egg-foam cakes such as angel food, COURSE 8: CAKE DECORATING - 56 HOURS
such as soufflés and meringues. How to prepare chiffon and génoise are also included. Cake decorating represents the ultimate fusion of art
a variety of cheesecakes along with classic • Icings and fillings such as curds and ganaches and craft. The students’ effort and practice in prior
pastry cream. as well as both Swiss and Italian meringue- classes is rewarded as they take their skills to a new
• Production of frozen desserts such as ice based buttercreams. level by preparing tiered cakes. Instruction includes:
creams and sorbets. • A wide variety of piped, dropped, molded, bar • Buttercream flowers and borders, royal icing
and sheet cookies including biscotti, brownies, and fondant (draping, crimping and ruffling)
COURSE 3: BREADS AND OTHER YEAST- madeleines, macarons, spritz, Florentines and • Gum paste flowers, including azaleas, lilies,
RAISED DOUGHS - 36 HOURS rainbow cookies. roses and more.
Bread is at the crossroads of the culinary and baking • Cupcakes and gluten-free baking. • Floral arrangement and tiered cake assembly
arts. At the heart of this deceptively simple food is including splitting, filling, crumb coating and
some of the program’s most challenging material. COURSE 6: CAKES, FILLINGS, the usage of marzipan for covering cakes and
• The technique and theory of working with AND ICINGS: PART 2 - 52 HOURS making flowers, fruits and vegetables. Finishing
yeasted doughs: fermentation, dough Batters produce more than the familiar cakes we techniques like petal dusting and tier assembly.
hydration, temperature control, kneading and often see: More complex techniques give us not This course culminates in the creation of an
formation methods. only an international assortment of cakes, but original three-tiered wedding cake.
• How to calculate and utilize bakers’ cookies as well. Covered here are:
percentages, as well as pre-ferment, sour and • Complex layered goods including plain and
straight dough formulations.
• Application of this theoretical knowledge by
baking a variety of breads, including braided, “I love to be a small part in other people’s happiness. ICE opened my
olive and sourdough loaves along with brioche, eyes to all sides of the business in a timeline that allowed me to work
bagels, baguettes, focaccia and pizza. full time. ICE taught me how to keep focused on my vision and manage
all the details of it.”
COURSE 4: PASTRY DOUGHS - 64 HOURS —
Mixing, rolling, turning and forming: These are CRYSTAL HANKS
the essential skills students should practice as they Pastry and Baking Arts/ Restaurant & Culinary Management
learn to prepare the wide variety of doughs that are
12 | ICE CAREER PROGRAMS 2020COURSE 9: EXTERNSHIP - 210 HOURS
At the end of their in-class training, all students “After a successful 20 years in some amazing kitchens,
complete an externship. While the Institute of I’d earned a lot of opportunities — and I chose to join
Culinary Education recommends that students the team at ICE. I have always admired ICE, and
extern in restaurant kitchens, they may request education is the perfect opportunity for me to give back,
venues such as hotels, catering companies, to inspire the next generation of chefs to enjoy and excel
corporate dining rooms, or pastry shops that in a career in culinary or pastry arts.”
meet their professional goals and fulfill academic —
requirements. MICHAEL LAISKONIS
ICE Creative Director; Former Executive Pastry Chef, Le Bernardin;
2007 James Beard Award for Outstanding Pastry Chef; 2014 IACP
Culinary Professional of the Year
Curriculum, ingredients and recipes are examples and are subject to
change at any time without notice.
ice.edu | 13CAREER HEALTH-SUPPORTIVE
CULINARY ARTS
ICE’s new Health-Supportive Culinary Arts career training program promotes
nutrition, wellness and sustainability with a vegetable-forward curriculum
inspired by the Natural Gourmet Institute. Health-supportive cuisine has the
power to heal and can appeal to plant-based, vegetarian and vegan lifestyles,
while including instructional exposure to proteins.
ICE & Natural Gourmet. Food & Healing. food-focused career paths. On the East Coast, NGI
alum Amanda Cohen founded NYC’s most notable
ICE now offers America’s first nationally accredited Food has powerful potential to heal the body. vegetable-forward restaurant, Dirt Candy; in the
health-supportive, plant-based curriculum. The Natural Gourmet Center’s food and heal- Midwest, NGI alum Cara Mangini founded farmer
Annemarie Colbin, Ph.D., founded the Natural ing coursework focuses on the health-supportive and produce-focused Little Eater restaurants in
Gourmet Cookery School in her Upper West Side qualities of ingredients and cooking techniques Columbus, Ohio; and on the West Coast, NGI alum
apartment in 1977, two years after Peter Kump and how to use them to best benefit health. Sara Kramer owns what Refinery29 refers to as
founded his eponymous cooking school (now Through interdisciplinary training, both Eastern “wildly popular Los Angeles restaurant, Kismet.”
ICE). Both received rave reviews, grew, became and Western food theories and applications are
accredited diploma programs and changed their
names over the following 30 years. In 2019, the
taught. Practical classes and lectures cover topics
such as health and nutrition, whole foods dynam- Harvest a Health-Forward
educational institutions collaborated to offer ics, living foods, and cooking for people with Future.
Natural Gourmet Institute’s unique health- illnesses.
Our new Health-Supportive Culinary Arts program
supportive approach to cooking at the Institute of
offers a holistic approach to plant-based, nutrition-
Culinary Education’s New York and Los Angeles
campuses, which cultivate creativity and innovation A Career in Health- minded cooking with a focus on whole foods and
wellness.
in every kitchen classroom.
Supportive Cuisine.
From 1977 to 2018, the Natural Gourmet Institute
graduated more than 2,500 professional chefs from
33 countries who became chefs, entrepreneurs,
teachers, nutritionists, authors and even physicians.
NGI alumni have gone on to open vegetable-centric
restaurants, write cookbooks, become personal chefs
for athletes and celebrities, found food companies
and health initiatives, and direct culinary operations
for organizations. Aspiring nutritionists, chefs and
Foundations of the restaurateurs can all apply health-supportive cooking
skills in their careers. NGI’s holistic, wellness-minded
Curriculum. approach to the culinary arts translates to many
The Natural Gourmet Institute used specific
criteria for making mindful and deliberate
decisions when sourcing ingredients: whole, fresh,
seasonal, traditional, balanced, local and delicious. ABOUT ANNEMARIE COLBIN (1941-2015)
These seven principles of food selection promote The founder of Natural Gourmet Institute, Dr. Colbin pioneered
a sustainable food system with regard for natural the concept and movement of food as medicine in America. She
resources and people while empowering chefs and coined health-supportive cuisine and inspired many chefs, dieticians,
cooks to lead the conversation about food, wellness vegetarians, vegans and plant-based enthusiasts through her lectures
and health. This mission is at the foundation of and NGI. She taught home cooking to celebrities, such as John
ICE’s new curriculum, which incorporates whole Lennon and Mandy Patinkin, and authored or co-authored four books:
foods, nutrition education, plant-based cooking
• “The Book of Whole Meals” (Random House, 1979)
and meals that heal. The principles extend to the
• “Food and Healing” (Random House, 1986)
pastry modules, which include flourless, vegan
• “The Natural Gourmet” (Random House, 1989)
and gluten-free desserts and breads, as well as
• “The Whole Food Guide to Strong Bones” (New Harbinger, 2009)
traditional pastries.
14 | ICE CAREER PROGRAMS 2020This 632-hour diploma program contains four modules
divided into nine courses. The first eight courses are
composed of 108 four-hour lessons that are held on
campus. The ninth course is an off-site externship. The
program is constructed as follows:
• Preparing ravioli, tortellini, fettucine and
COURSE 1: FUNDAMENTALS OF a brunch, and a buffet. In the career realm, you
gnocchi.
PLANT-BASED CUISINE - 52 HOURS will hone your skills at menu planning and recipe
• Preparing appetizers, entrees and desserts to
Focusing on fundamental culinary techniques writing while exploring career paths in personal
order.
and criteria for selecting quality ingredients, this and private cooking, catering and teaching. You will
• Dishes include: herb ravioli with porcini
course will introduce the foundations for preparing also study theoretical approaches to the energetics
mushroom pesto and tofu ricotta; wild rice
health-supportive, whole-foods cuisine. of food, factors that impact longevity, and the role
pancakes; and bulgur raisin pan bread.
• Knife skills training. of fats, protein and carbohydrates in a healthy,
• Principles of food science. whole-foods diet.
COURSE 7: FOOD AND HEALING 1 AND
• Culinary techniques including sauté, roast, • Preparing pâtés and terrines.
ADVANCED CULINARY TECHNIQUES –
blanch, braise and pressure cook. • Preparing salads that showcase whole,
52 HOURS
• Exploring the health benefits, healing seasonal ingredients.
The link between diet, lifestyle and wellness is
qualities and versatility of sea vegetables and • Writing and formatting a recipe properly.
well-established, and this course will provide
how to prepare them. • Learning how to design menus that
perspectives on this relationship by looking at
• Dishes include: arame strudel, wakame salad are nutritious and balanced according to the
cardiovascular system health, the microbiome and
with orange, and coconut-lime flan. program’s criteria.
detoxification systems. On the culinary side, we
• Preparing balanced, health-supportive
prepare raw foods, living foods, and spa and retreat
COURSE 2: SOY, GRAINS AND LEGUMES – brunch and buffet menus.
specialties. You will also focus on improvisational
56 HOURS • Dishes include: massaged kale salad
cooking using seasonal ingredients and developing
In this course, we continue your education on with roasted chickpeas and pickled red
a vegan, four-course banquet project.
plant-forward cuisine to include a variety of bean onions, truffled portobello mousse with fig
• Improvisational cooking.
and grain, seitan, stock and sauce preparations. thyme preserve, and Asian buckwheat noodle
• Preparing spa and retreat cuisine.
• Identifying and preparing a variety of beans salad.
• Preparing raw foods.
in salads, purees, stews and soups.
• Recipe costing and testing.
• Identifying and preparing whole grains using COURSE 5: BAKING AND DESSERTS –
• Dishes include: pomegranate, blueberry and
various techniques. 56 HOURS
ginger elixir; vegetable and tempeh wraps
• Preparing vegan and vegetarian stocks using The quality of our baking and desserts can benefit
with avocado-cilantro cream; Mediterranean
traditional culinary techniques. from using ingredients that are more natural,
roasted black cod with muhammara.
• Preparing vegan and vegetarian versions of unprocessed and whole. In this course, we convert
mother sauces and other modern vegan conventional baking recipes to alternatives featuring
COURSE 8: FOOD AND HEALING 2 AND
sauces. whole-grain flours and less-refined sweeteners,
WORLD CUISINES – 56 HOURS
• Making seitan and tofu and preparing it in a without sacrificing taste or texture. You will also
This course extends the emphasis on integrative
variety of ways. prepare baked goods and desserts that meet special
health as it explores food and the immune system,
• Dishes include: curried red lentil soup with dietary needs, such as vegan, gluten-free and dairy-
kitchen pharmacy, diets designed to promote cancer
coconut, baked quinoa with fresh peas and free.
prevention and treatment support, Ayurveda, and
herbs, and stuffed poblano chiles with • Preparing pies, tarts and galettes using vegan
macrobiotics. You will prepare specialty dishes from
browned tempeh. ingredients.
Asia, Mexico, India and Italy.
• Baking and decorating cakes.
• Preparing dishes and meals designed to boost
COURSE 3: SOUPS, STEWS AND HIGH- • Preparing vegan cookies, puddings and ice
immunity.
PROTEIN FOODS – 56 HOURS creams.
• Preparing macrobiotic cuisine.
In this course, we prepare soups and stews • Preparing flourless desserts.
• Preparing Ayurvedic cuisine.
highlighting whole grains, beans, vegetables and • Studying how to utilize sugar, butter
• Preparing world cuisine menus.
non-dairy alternatives. We teach how protein and white flour alternatives.
• Presenting a four-course vegan buffet.
sources come in a variety of forms — both plant and • Dishes include: chocolate cherry pecan bars,
• Dishes include: hiziki with carrots,
animal. We also teach how to source and prepare ginger cake with lemon coconut cream and
onions and agé tofu; burdock, carrot and
poultry, fish and eggs, and how to prepare soy foods black sesame ice cream.
onion kimpura; and eggplant buns with
in health-conscious, traditional forms.
fermented plum condiment.
• Preparing soups and stews. COURSE 6: BREAD AND PASTA - 52 HOURS
• Fabricating and preparing poultry, finfish As you continue to explore the art and science of
COURSE 9: EXTERNSHIP – 200 HOURS
and shellfish. baking, you will focus on yeasted breads, quick
At the end of their in-class training, all students
• Modern plating styles and theory. breads, pizza and focaccia with wheat-free and
must complete an externship. While the Institute
• Preparing soufflés, custards and emulsified gluten-free options. This course also includes pasta
of Culinary Education recommends that students
sauces. making.
extern in restaurant kitchens, they may request
• Identifying and preparing traditional soy • Preparing quick breads, scones, pancakes,
venues such as hotels, catering companies, corporate
foods, such as tempeh, tofu, edamame, miso, crêpes, waffles and biscuits.
dining rooms or pastry shops in accordance with
shoyu and tamari. • Preparing hearth and pan breads.
their professional goals.
• Dishes include: beet borscht with tofu sour • Using alternative flours and ingredients in
cream; shiitake broth with shrimp, soba and bread baking. Curriculum, ingredients and recipes are examples and are
subject to change at any time without notice.
baby bok choy; and hazelnut-crusted flounder
with mango salsa.
"I chose to attend ICE specifically for Health-Supportive Culinary Arts,
COURSE 4: ADVANCED CULINARY
APPLICATIONS – 52 HOURS because I had noticed that even the people closest to me were starting
In this course, you will apply your growing to choose foods that are more health conscious. My experience was
command of health-supportive techniques to awesome, and exceeded my expectations in every aspect!"
preparing salads, hors d’oeuvres, pâtés and terrines, —
VICTORIA CHIRIKIAN
Health-Supportive Culinary Arts
ice.edu | 15
ICE's 3rd floor Learning Resouce CenterRESTAURANT
& CULINARY
MANAGEMENT
Get Ready to Build – The program
explores many areas
Your Vision. that define a successful
enterprise. Beginning
You are an innovator. When you close your eyes,
with concept and
you see yourself managing and building a culinary
marketing, our goal
business — maybe even your own. ICE’s diploma
is to help you express
in Restaurant & Culinary Management offers
your unique vision.
the sophisticated and pragmatic curriculum
As it takes shape, we
that can help you achieve your dream. We teach
help you work through
how to connect to an audience and market an
the financial, legal
establishment for a culinary enterprise to succeed.
and technical aspects
Restaurants, catering operations, cafes,
including purchasing,
brewpubs and specialty food stores are businesses.
management, facility
ICE is a school for culinary business, teaching
design and food safety
you the strategic and operational aspects of such
so that at the end your
ventures and helping you maximize your financial
vision becomes a fully
successes while doing what you love. To complete
articulated business
the diploma program, students must fully develop
plan.
a business plan with menu, marketing and finance
elements. gives you the opportunity to gain a dual diploma
Student Diversity Will with valuable tuition incentives.
Our Business Is to Enrich Your Experience.
Teach You the Business. Our students’ varying goals and past experiences Start Here With Us –
Our program has a pragmatic focus designed to
keep our program unique. Your typical classroom will Then Go Anywhere.
include: career changers from diverse professions
give you the skills to operate a successful culinary Start your career in one of the world's culinary
such as marketing, finance, nursing and construction;
enterprise. Our faculty comes with a great depth of capitals. With a huge number of world-renowned
recent college and high school graduates; and even
real-world experience that brings the curriculum food venues and a diverse food scene, studying
working chefs in the industry who want to learn more
to life. and working in LA offers an advantage. Our
about the business side of restaurants.
The program is built around nine essential extensive industry relationships offer a variety of
courses designed to take your vision and transform opportunities for networking and placement. Even
it into reality with a business plan that you create, Combine Business after you graduate, ICE is here to help you.
beginning with your first class. Through role play, and Culinary Expertise to
group projects and case study analysis, each course
offers insight on what it takes to be a success as
Accelerate Success.
both a manager and an owner. Pursue your vision with essential tools to
We continually take advantage of our location succeed. Enrolling in our Restaurant & Culinary
in Los Angeles. Through field trips and guest Management program in addition to either the
lectures, ICE goes beyond the classroom and Culinary Arts or the Pastry & Baking Arts programs
textbook to let you meet and network with industry
notables to connect with the vibrant culinary scene.
Our Meet the Culinary Entrepreneurs series brings “ICE gave me a more professional take on the industry that I would
experts from around the nation to share their not have had otherwise. Aside from the affordable tuition, the
insights, offering you a national perspective. curriculum intrigued me. I felt it was the best well-rounded school for
Most importantly, our instructors’ commitment what I plan on doing with my career.”
to your success does not end at graduation. Nothing —
makes us prouder than welcoming back a former CHRISTINA FERRO
Restaurant & Culinary Management
student as a new colleague.
16 | ICE CAREER PROGRAMS 2020The 316-hour diploma program contains nine courses,
which are divided into 158 lessons. The program is constructed
as follows:
COURSE 1: CONCEPT DEVELOPMENT & operations. This course also covers how to build
MENU DESIGN - 45 HOURS customer satisfaction.
This course is designed to acquaint students with
the realities of a culinary business concept — from COURSE 5: FOOD SAFETY - 16 HOURS
creativity to profitability. By surveying the industry, Proper food handling and safety procedures
students explore all types of operations and analyze are important elements of a successful culinary
concepts, as well as research feasibility and location business. In this course students study the essential
selection. Students gain the knowledge required principles of food safetyand earn a certification.
to develop and refine their ideas. This course also
gives a comprehensive view of key aspects of the COURSE 6: FINANCE & ACCOUNTING -
menu, including planning, pricing, layout, and 45 HOURS
design. Students prepare a sample menu and devise A working understanding of numbers is critically
a concept as a project, which will become part of important to culinary success. The curriculum
their final business plans. for this course focuses on the use of financial
statements as a tool for control and decision-
COURSE 2: PURCHASING & COST making. Topics include balance sheets, profit
CONTROL - 45 HOURS and loss statements (P&Ls), break-even analysis,
Strategies for purchasing and control are vital for cash flow, and financing. Budgets, industry
the success of any culinary operation. This course standards (critical KPIs) and variation analyses are
examines labor, food and beverage costs, and emphasized. Actual case studies are used to provide
revenue control. Purchasing guidelines, inventory real experience.
and control, employee-performance standards,
productivity and scheduling, use of point-of-sale COURSE 7: SUPERVISORY MANAGEMENT &
systems and new technology are also reviewed. FOOD SERVICE LAW - 45 HOURS
People are the most important resource in any
COURSE 3: MARKETING - 30 HOURS culinary business. In this course students focus
Culinary businesses are marketing businesses from on the major functions of management, including
the moment an idea is developed through opening leadership, motivation, communication, hiring
and operation. This course provides an in-depth practices, recruitment, training, discipline,
examination of how a marketing plan is developed, and staff organization. In addition, this course
including market research, positioning, product focuses on the legal rights and responsibilities of
mix, and life cycle. This includes development of owners, employees and operators. Topics include
potential strategies for advertising, merchandising, labor relations, employment law, real estate and
public relations, social media and promotion. contracts. Various business structures are also
surveyed.
COURSE 4: SERVICE MANAGEMENT -
30 HOURS COURSE 8: FACILITIES & DESIGN -
Managing the front of the house requires particular 30 HOURS
knowledge and skill. Students are introduced to This course examines how to bring a concept to
the tools and techniques of service and service life, from design through construction and final
management in restaurants and other foodservice inspection. Whether planning to renovate or build
a restaurant from scratch, students gain insight
into capital costs and budgeting, as well as how
to work with architects, engineers, designers, and
contractors. Topics include equipment and systems
basics, space analysis, product and people flows,
kitchen and interior design.
COURSE 9: BEVERAGE & WINE – 30 HOURS
Beverage sales is a challenging business. This
course explores all areas of beverage service,
including wine, spirits, beer, mixology, nonalcoholic
drinks, and bar design. Wine tasting and
appreciation is included. Students will study proper
alcohol service and receive safe beverage service
certification.
Curriculum is subject to change at any time without notice.
ice.edu | 17You can also read
