ICE CAREER CATALOG 2020 - INSTITUTE OF CULINARY EDUCATION LOS ANGELES CAMPUS 521 East Green Street Pasadena, CA 91101
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ICE CAREER CATALOG
2020
INSTITUTE OF CULINARY EDUCATION
LOS ANGELES CAMPUS
521 East Green Street
Pasadena, CA 91101
ice.edu
(888) 913-2433
Version 2/2020
Effective 8/1/2020-12/31/2020
TABLE OF CONTENTS
Course 3: Breads and Other Yeast-Raised Doughs -
OVERVIEW ........................................... 4 40 Hours.................................................................... 10
Course 4: Pastry Doughs - 60 Hours ...................... 10
MISSION STATEMENT ................................................. 4
Course 5: Cakes, Fillings and Icings Part 1 - 48
HISTORY .................................................................... 4 Hours ......................................................................... 10
FACILITIES ................................................................. 4 Course 6: Cakes, Fillings and Icings Part 2 - 52
FACULTY .................................................................... 4 Hours ......................................................................... 10
ADMINISTRATION ....................................................... 5 Course 7: Chocolate Confections - 44 Hours ......... 10
LICENSURE ................................................................ 5 Course 8: Cake Decorating - 56 Hours .................... 11
Course 9: Externship - 210 Hours ........................... 11
ACCREDITATION ......................................................... 5
EDUCATIONAL OBJECTIVES .......................................11
DISCLAIMER ............................................................... 5
CLASS SIZE ...............................................................11
CAREER CULINARY ARTS ................. 6 PROGRAM DURATION ................................................11
TOTAL INSTITUTIONAL CHARGES ...............................11
CURRICULUM ............................................................. 6
SUPPLIES ..................................................................11
Course 1: Culinary Fundamentals 1 - Kitchen
Essentials – 60 Hours ................................................ 6 Uniforms..................................................................... 11
Course 2: Culinary Fundamentals 2 - Poultry, Pork Tools & Knives ........................................................... 11
& Lamb – 48 Hours.................................................... 6 Books .......................................................................... 12
Course 3: Culinary Fundamentals 3 - Veal, Beef & ATTENDANCE ............................................................12
Seafood – 56 Hours .................................................... 6 EVALUATION CRITERIA ..............................................12
Course 4: Plating & Restaurant Simulation – 52 Examinations/Projects ............................................. 12
Hours ........................................................................... 6 Participation/Performance ...................................... 12
Course 5: Pastry & Baking – 52 Hours..................... 6 Library and Written Assignments .......................... 13
Course 6: International Cuisine 1 - Mediterranean,
the Americas, & Asia – 56 Hours .............................. 6 CAREER HEALTH SUPPORTIVE
Course 7: International Cuisine 2 - France, Italy & CULINARY ARTS ............................... 14
Garde Manger – 48 Hours ........................................ 6
Course 8: Advanced Cuisine – 60 Hours ..................7 CURRICULUM ............................................................14
Course 9: Externship - 210 Hours .............................7 Course 1: Fundamentals of Plant Based Cuisine - 52
EDUCATIONAL OBJECTIVES ........................................ 7 Hours ......................................................................... 14
Course 2: Soy, Grains, and Legumes – 56 Hours .. 14
CLASS SIZE ................................................................ 7
Course 3: High-Protein Foods – 56 Hours ............ 14
PROGRAM DURATION ................................................. 7 Course 4: Advanced Culinary Applications – 52
TOTAL INSTITUTIONAL CHARGES ................................ 7 Hours ......................................................................... 14
SUPPLIES ................................................................... 7 Course 5: Baking and Desserts – 56 Hours............ 14
Uniforms ...................................................................... 7 Course 6: Bread and Pasta – 52 Hours................... 14
Tools & Knives .............................................................7 Course 7: Food and Healing 1 and Advanced
Books ........................................................................... 8 Culinary Techniques – 52 Hours..............................15
ATTENDANCE ............................................................. 8 Course 8: Food and Healing 2 and World Cuisines –
EVALUATION CRITERIA ............................................... 8 56 Hours .....................................................................15
Examinations/Projects .............................................. 8 Course 9: Externship – 200 Hours ..........................15
Participation/Performance ....................................... 8 EDUCATIONAL OBJECTIVES .......................................15
Library & Written Assignments................................ 9 CLASS SIZE ...............................................................15
PROGRAM DURATION ................................................15
CAREER PASTRY AND BAKING TOTAL INSTITUTIONAL CHARGES ...............................15
ARTS ................................................... 10 SUPPLIES ..................................................................16
CURRICULUM ............................................................10 Uniforms.................................................................... 16
Course 1: Introduction to Baking Techniques and Tools & Knives .......................................................... 16
Ingredients Part 1 - 44 Hours ..................................10 Books .......................................................................... 16
Course 2: Introduction to Baking Techniques and ATTENDANCE ............................................................16
Ingredients Part 2 - 56 Hours ..................................10 EVALUATION CRITERIA ..............................................17
1Examinations & Projects .......................................... 17 HOW TO CONTACT .....................................................24
Participation & Performance ................................... 17 FEDERAL FINANCIAL AID PROGRAMS .........................24
Library & Written Assignments............................... 17 Student Aid Eligibility.............................................. 24
How to Apply for Financial Aid .............................. 24
RESTAURANT AND CULINARY Federal Pell Grant..................................................... 25
MANAGEMENT ................................... 18 FSEOG Program ....................................................... 25
Direct Stafford Loans ............................................... 25
CURRICULUM ............................................................18
Direct PLUS Loans (Parent Loans) ........................ 26
Course 1: Concept Development & Menu Design -
Repayment Information .......................................... 27
45 Hours ..................................................................... 18
Return of Title IV Funds.......................................... 28
Course 2: Marketing - 30 Hours ............................. 18
Veteran’s Benefits ..................................................... 29
Course 3: Food Safety - 16 Hours ............................ 18
PRIVATE LOANS ........................................................29
Course 4: Purchasing & Cost Control - 45 Hours .. 18
Course 5: Supervisory Management & Food Service STATE-FUNDED GRANTS & LOANS .............................29
Law - 45 Hours .......................................................... 18 NJCLASS Loan ......................................................... 29
Course 6: Service Management - 30 Hours............ 18 TUITIONFLEX LOAN PROGRAM ...................................29
Course 7: Finance & Accounting - 45 Hours .......... 18 ENROLLMENT AGREEMENT PAYMENT PLAN ...............29
Course 8: Beverage & Wine – 30 Hours ................. 18 REFUND POLICY ........................................................30
Course 9: Facilities & Design - 30 Hours ............... 18 Student’s Right to Cancel......................................... 30
EDUCATIONAL OBJECTIVES .......................................18 Withdrawal from the Program ................................ 30
CLASS SIZE ...............................................................18 STUDENT TUITION RECOVERY FUND ...........................30
PROGRAM DURATION ................................................19
TOTAL INSTITUTIONAL CHARGES ...............................19 ACADEMIC POLICIES ....................... 32
SUPPLIES ..................................................................19 ATTENDANCE ............................................................32
Books .......................................................................... 19 MAKE-UP POLICIES ...................................................32
ATTENDANCE ............................................................19 Make-Up Classes ...................................................... 32
EVALUATION CRITERIA ..............................................19 Make-Up Written Examinations ............................ 32
DRESS CODE .............................................................19 Make-Up Practical Examinations ........................... 32
MAXIMUM TIME TO COMPLETE PROGRAM ..................32
ADMISSIONS ...................................... 20 EXTERNSHIP .............................................................32
HOW TO CONTACT .....................................................20 Commencement of Externship................................ 32
Duration .................................................................... 32
ENTRANCE REQUIREMENTS .......................................20
Attendance Journals................................................. 32
English Proficiency................................................... 20
Evaluation ................................................................. 32
TRANSFER CREDITS ..................................................20
Student Feedback/Incidents ................................... 32
Credits Transferred to ICE ...................................... 20
Disciplinary Aspects ................................................. 32
Credits Transferred from ICE ................................. 20
Externship Placement .............................................. 32
ARTICULATION AGREEMENTS ....................................20
ASSESSING STUDENT PROGRESS ..............................33
HOW TO APPLY FOR ADMISSION ................................20 Frequency of Evaluation .......................................... 33
Late Enrollment Policy ............................................. 21 Grades ........................................................................ 33
FEES .........................................................................21 ACADEMIC SUPPORT PROGRAM .................................33
TUITION & SUPPLIES .................................................21 Incompletes ............................................................... 33
TUITION PAYMENT OPTIONS OVERVIEW .....................21 Course Repetition and Failure ................................ 33
TUITION DISCOUNTS ..................................................21 GRADUATION .............................................................33
VACCINATION POLICY ................................................22 Graduation Requirements ....................................... 33
HOUSING ...................................................................22 Honors ....................................................................... 34
Graduation Ceremony .............................................. 34
INTERNATIONAL STUDENTS .......................................22
Receipt of Diploma ................................................... 34
BACKGROUND CHECK ................................................22
SATISFACTORY ACADEMIC PROGRESS .......................34
DISABILITIES .............................................................22
Financial Aid Probation ........................................... 34
NONDISCRIMINATION STATEMENT .............................23 Appeals from Financial Aid Probation ................... 34
Academic Plan .......................................................... 34
FINANCIAL SERVICES ..................... 24 Removal from Financial Aid Probation ................. 34
2ADMINISTRATIVE POLICIES ........... 35 MEET THE CULINARY ENTREPRENEUR SERIES ...........41
CLOCK HOUR .............................................................35 VOLUNTEER OPPORTUNITIES .....................................41
HOLIDAYS .................................................................35 CONTESTS & COMPETITIONS .....................................41
SCHOOL CLOSING ......................................................35 SCHOLARSHIP SUPPORT ............................................41
C-CAP Scholarship ................................................... 41
DRESS CODE .............................................................35
ICE Cares Scholarship Program.............................. 42
Career Culinary Arts, Career Pastry and Baking
James Beard Foundation Scholarship .................... 42
Arts, and Career Health Supportive Culinary Arts 35
Women Chef’s & Restaurateurs Scholarship ......... 42
Restaurant and Culinary Management.................. 35
LIBRARY ...................................................................43
IDENTIFICATION BADGE POLICY .................................35
RELEVANT COPING SKILLS .........................................43
LEAVE OF ABSENCE POLICY .......................................36
GRADUATE EMPLOYMENT ASSISTANCE .....................43
CLASS TRANSFERS ...................................................36
HOUSING & TRANSPORTATION ...................................43
Voluntary Transfer ................................................... 36
Involuntary Transfer ................................................ 36
WITHDRAWAL, DISMISSAL & REINSTATEMENT POLICIES CAREER SERVICES .......................... 44
................................................................................37 PLACEMENT STATISTICS ...........................................44
Withdrawal ............................................................... 37
Readmission after Withdrawal ............................... 37 DISCLOSURES & OTHER
ACADEMIC DISMISSAL...............................................37 INFORMATION ................................... 45
Administrative (Disciplinary) Dismissal................ 37 ALCOHOL AND DRUG ABUSE PREVENTION PROGRAM .45
Attendance Dismissal .............................................. 37
Driving While Intoxicated ....................................... 45
Reinstatement from Dismissal ............................... 37
Legal Penalties .......................................................... 45
STUDENT CONDUCT POLICY .......................................37 Health Risks Associated with Drug Abuse ............ 45
Code of Conduct ....................................................... 37 Counseling, Treatment, and Rehabilitation
Prohibited Conduct .................................................. 38 Programs ................................................................... 45
Suspension ................................................................ 38 CAMPUS SECURITY POLICY ........................................46
Academic Honesty and Copyright Infringement
Local Police ............................................................... 46
Policy ......................................................................... 39
Notice of Availability of Annual Security Report .. 46
STUDENT INJURY POLICY ..........................................39 Evacuation Procedure .............................................. 46
STUDENT COMPLAINT/GRIEVANCE PROCEDURE .........39 Shelter in Place (Lockdown) Procedure ................. 46
Policies Pertaining to Grievances ........................... 40 Fire Safety Procedures.............................................. 46
INFORMATION TECHNOLOGY POLICY ..........................40 Other Emergencies ................................................... 47
RECORDS RETENTION POLICY ....................................40 FERPA.......................................................................47
HOW TO REGISTER TO VOTE ......................................47
STUDENT SERVICES .......................... 41 STUDENT RIGHT-TO-KNOW ........................................48
ACADEMIC SUPPORT PROGRAM .................................41
ENRICHMENT CLASSES .............................................41
WINE ESSENTIALS .....................................................41
3OVERVIEW
The Institute of Culinary Education’s Los Angeles campus FACULTY
is conveniently located in Pasadena, California; a vibrant Below are our current faculty members and their
cultural and academic hub of Los Angeles, famous for the qualifications:
Rose Bowl, the Rose Parade, CalTech, and the Jet
Propulsion Labs. The campus is in the historic Playhouse Nichole Basmajian – Chef-Instructor
District of Pasadena, 20 minutes north of downtown LA Education: California Culinary Academy, Le Cordon
and within easy walking distance to several bus lines and Bleu College of Culinary Arts
metro rail stations. All classes are held at our facility Experience: HH Cotton’s, Surla’s, Lincoln Cellar, St.
located at 521 East Green Street, Pasadena, CA 91101. Regis Monarch Beach, Institute of Technology
ICE’s Los Angeles campus is a branch of its main campus, Alyson Cook – Chef-Instructor
located at 225 Liberty Street, New York, NY 10281. Education: Le Cordon Bleu London, City & Guilds of
London Institute
MISSION STATEMENT Experience: Alyson Cook Gourmet Foods (owner),
The Institute of Culinary Education and its campuses are Green Apple Gourmet Inc., Le Cordon Bleu, Art
dedicated to inspiring our students to reach their full Institute, Cypress College, Altadena Pie Lady
potential through an education that emphasizes (owner)
technique and professionalism. We accomplish this in a Louis Eguaras – Chef-Instructor
passionate, disciplined environment that fosters Education: College of the Canyons, New England
excellence, critical thinking and creativity in students, Culinary Institute
faculty and staff. The Institute of Culinary Education is Experience: The White House, Camp David
committed to ongoing assessment and institutional Presidential Retreat, Le Cordon Bleu, L.A. Mission
improvement for the benefit of our students, staff, faculty College
and administration. Peter George – Chef-Instructor
Education: Waltham Forest College, City & Guilds of
HISTORY London Institute, American InterContinental University
After 42 years of award-winning education in NYC, the Experience: DoubleTree Hotels, Walt Disney
Institute of Culinary Education decided to open a campus Studios, Sheraton Hotels, Le Cordon Bleu
in Pasadena due to its vibrant food culture and thriving Andrey Godzhik – Instructor
job market. The West Coast has long inspired the rest of Education: John Jay College of Criminal Justice
the country with its innovative cuisine and exciting dining Experience: Smith & Wollensky, Pino Luongo
scene. Opportunities abound for culinarians, with the Restaurants, Spago, CUT and SIDEbar, Wolfgang
National Restaurant Association recently reporting a Puck, ROKU Sunset, Designed Hospitality Projects
robust 5.6 percent increase in restaurant positions. (owner)
California also has one of the country’s highest Hervé Guillard – Dean of Students, Lead Instructor
employment rates in the categories of “Chefs and Head Education: University of Grenoble, California School
Cooks” and “Lodging Managers.” We believe that our of Culinary Arts
unique programs can make an important contribution to Experience: Culinary Wonders, Le Cordon Bleu,
students and employers alike, as we work toward our College of the Canyons, University of Antelope Valley
mission of helping students to “find their culinary voice.” Damon Henderson – Chef-Instructor
Education: Le Cordon Bleu, Las Vegas. Compton
FACILITIES College
ICE’s Los Angeles campus features 38,000 sq. ft. of Experience: Cleo, LA Live, Ditmas Steakhouse
education and administrative space. The facility is located Beverly Hills, House of Music, Centrale by Michel
at 521 East Green Street, and includes the following: Richard, Living, Las Vegas.
• Seven Fully-Equipped Teaching Kitchen Cyril Kabaoglu – Chef-Instructor
• Three Academic Classrooms Education: Apprenticeship – La Bourride,
• Learning Resource Center Normandy, France. CAP-BEP, Hotel de France,
Normandy, France
The kitchens feature commercial cooking equipment Experience: ROOTDOWNLA, FIG Restaurant,
including gas and induction ranges, convection ovens, Langham Huntington Hotel, Inn of the Seventh Ray,
refrigerators, dishwashers, salamanders and char broilers. Abode Restaurant, Manhattan Country Club,
Kitchens also contain commercial appliances including Bastide, Four Oaks Restaurant.
food processors, mixers, blenders and cookware. The Andrew Lakin – Chef-Instructor
campus itself is three floors with elevators and is Education: University of Iowa, Kendall College
handicap-accessible. Experience: W Hotel, Gjelina, Post & Beam, Pitfire
Artisan Pizza, Manuela, Mixed Company, MTN
Mishel LeDoux – Director of Hospitality & Restaurant
Management
Education: West Valley College, San José State
University
4Experience: Spago, Wolfgang Puck’s Grand Café,
CUT, The Bazaar, LEDOUX Hospitality Consulting The Bureau can be reached at:
Joy Meyer – Instructor Bureau for Private Postsecondary Education (BPPE)
Education: Cypress College, Fullerton College P.O. Box 980818,
Experience: R.A. Patina Group, Vice Lounge, Racion, Sacramento, CA 95798-0818
Colette, Trejo’s Tacos Cantina Phone: (888) 370-7589
Emmy Miller – Chef-Instructor www.bppe.ca.gov
Education: Natural Gourmet Institute
Experience: Kindred, Pizzana, Crossroads Kitchen, ACCREDITATION
Gjusta, Millennium Restaurant, Perelandra Natural Accredited by the Accrediting Commission of Career
Foods, Buttercup Bake Shop, Mighty Diamond Schools and Colleges (ACCSC) as a branch location of the
Norma Salazar – Chef-Instructor Institute of Culinary Education in New York, NY.
Education: Long Beach City College
Experience: The Gilded Rose Catering Company Accrediting Commission of Career Schools and Colleges
(owner), Hyatt Regency Hotel, Hotel Queen Mary, (ACCSC)
The Beverly Hills Hotel and Bungalows, Le Cordon 2101 Wilson Blvd. Suite 302
Bleu, Delicieux Simply Eggless Bakery Arlington, VA 2220
Missy Smith-Chapman – Chef-Instructor (703) 247-4212
Education: Southern California School of Culinary
Arts, Le Cordon Bleu The Accrediting Commission of Career Schools and
Experience: Taste Catering, Epicurean Life Catering, Colleges is listed by the U.S. Department of Education as
Patina, Artist Inn, Le Cordon Bleu, Edible Style a nationally recognized accrediting agency.
Carrie S. Smith – Chef-Instructor
Education: Culinary Institute of America DISCLAIMER
Experience: Brill Inc., BakeMark, Le Cordon Bleu, The Institute of Culinary Education campuses do not have
Candied Apple Pastry Co. (owner), New York Food a pending petition in bankruptcy, not operating as a
Co., Four Seasons Hotel debtor in possession, have not filed a petition within the
Bridget Vickers – Chef-Instructor preceding five years, or had a petition in bankruptcy filed
Education: Walden University, Le Cordon Bleu against them within the preceding five years that resulted
College of Culinary Arts in reorganization under Chapter 11 of the United States
Experience: Morongo Casino Resort and Spa, Bankruptcy Code.
Creative Cakes, Good Neighbor Bakery, Cal Poly
Corporation Campus Dining, New Frontiers Natural As a prospective student, you are encouraged to review
Food this catalog prior to signing an enrollment agreement.
You are also encouraged to review the School
ADMINISTRATION Performance Fact Sheet, which must be provided to you
Rick Smilow – Chief Executive Officer (CEO) prior to signing an enrollment agreement.
Matt Petersen – Chief Operating Officer (COO) Any questions a student may have regarding this catalog
Lachlan Sands – Campus President and Chief Academic that have not been satisfactorily answered by the
Officer (CAO) institution may be directed to the Bureau for Private
Postsecondary Education at:
Rebecca Freeman – Campus Director of Career Services 1747 N. Market Blvd, Suite 225
Hervé Guillard – Director of Education/Dean of Students Sacramento, CA 95834
Nora Semerdijan – Campus Director of Operations www.bppe.ca.gov
Gabriela Arzate – Campus Director of Admissions Phone: (916) 574-8900
Jesus Loa – Director of Stewarding and Facilities Fax: (916) 263-1897
Kiri Tannenbaum – Director of Culinary Relations
A student or any member of the public may file a
LICENSURE complaint about this institution with Bureau for Private
This institution is a private institution approved to Postsecondary Education by calling (888) 370-7589 toll-
operate by the California Bureau for Private free or by completing a complaint form, which can be
Postsecondary Education. Approval to operate means the obtained on the bureau’s Internet website,
institution is compliant with the minimum standards www.bppe.ca.gov. See Student Complaint/Grievance
contained in the California Private Postsecondary Procedure for additional information.
Education Act of 2009 (as amended) and Division 7.5 of
Title 5 of the California Code of Regulations.
5CAREER CULINARY ARTS
CURRICULUM rabbit, quail and venison. You will also plate entrées as
This 642-hour diploma program consists of nine courses. you simulate the experience of cooking in a restaurant.
The first eight courses are composed of 108 four-hour
lessons held at ICE. The ninth course is an off-site Course Highlights:
externship. The program is constructed as follows. Roast Squab with Dirty Rice and Pan Gravy
Braised Rabbit with Prosciutto and Red Onions
Course 1: Culinary Fundamentals 1 - Kitchen Essentials – 60 Pan Roasted Cod with Manilla Clams and Chorizo
Hours Grilled Hangar Steak with Caramelized Shallots and
Most culinarians begin their culinary journey by learning Chive Mashed Potatoes
how to pare and prepare greens and vegetables. After a
comprehensive introduction to knife skills and food Course 5: Pastry & Baking – 52 Hours
safety, you’ll use a range of methods for preparing The skills taught in this course are not just for desserts –
vegetables, progressing from salads to complex vegetarian they can be used in savory cooking as well. From custards
cuisine, as you begin to explore the techniques that and pizza to biscuits and frozen desserts, you will prepare
underlie fine cooking. specialties that can be part of exciting entrees or
memorable finales to the dining experience.
Course Highlights:
Grilled Eggplant and Portobello Sandwich with Course Highlights:
Fresh Mozzarella and Romesco Chocolate Soufflé
Vegetarian Three-Bean Chili with Ancho and Sweet Sweet and Savory Quick Breads and Biscuits
Chili Peppers Pizza and flatbreads
Grain Bowl with Quinoa/Lentil Pilaf and Roasted Crème Brulee
Vegetables
Course 6: International Cuisine 1 - Mediterranean, the
Course 2: Culinary Fundamentals 2 - Poultry, Pork & Lamb – Americas, & Asia – 56 Hours
48 Hours Cuisine from the Mediterranean, from Greece to North
The first in a series of three courses on protein-based Africa, exerts an important influence on the way many
cuisine, this course will stress key techniques like chefs cook nowadays. You will explore the staple
sautéing, roasting, braising and grilling. With an ingredients, various flavor profiles and key dishes of the
emphasis on sustainability, you will fabricate the essential region, and use them as a portal to studying the foods of
cuts and prepare stocks and sauces that completely utilize the Americas.
each ingredient. Then you’ll prepare dishes to practice Asia: The panoply of Asian flavors and techniques exert a
each technique and build your confidence and growing influence on culinary arts around the world.
competence. Understanding how to use the herbs, spices, ingredients
and methods that characterize these cuisines is a necessity
Course Highlights: in today’s global food scene. Centering on flavor profiles
Sous Vide Chicken Breast with Jus Lie and specific techniques, this course acquaints students
Sautéed Duck Breast with Orange Gastrique with the essential dishes of India, China, Japan, and
Pan Roasted Rack of Lamb with Red Wine pan sauce Thailand.
Grilled Brined Pork Chop with Caramelized Onion
and Bourbon Sauce Course Highlights:
Falafel
Course 3: Culinary Fundamentals 3 - Veal, Beef & Seafood – Roast Turkey with Mole Negro
56 Hours Jamaican Jerk Chicken
Structured in the same way as Course 2, you’ll fabricate Pad Thai
steaks, paillards, cutlets and chops, and prepare soups, Northern Indian Lamb Curry
brown sauces and pan sauces as you continue to deepen Sushi
your understanding of fundamental techniques. You’ll
also apply these methods to seafood, including flat fish, Course 7: International Cuisine 2 - France, Italy & Garde
round fish and shellfish as you prepare dishes that Manger – 48 Hours
highlight the special skills that these foods require. France: France is considered the touchstone for all
western cuisines – and for good reason. In this course,
Course Highlights: students become familiar with characteristic ingredients,
Braised Osso Bucco with Risotto methods and dishes from some of the most important
Sautéed Filet Mignon with Bearnaise culinary regions in the country: Provence, Burgundy,
Lobster Bisque Normandy and Alsace.
Grilled Tuna with Beurre Rouge
Italy: Regionality is the essence of all things Italian and
Course 4: Plating & Restaurant Simulation – 52 Hours this concept is central to our presentation of Italian
In this final course of the series, you’ll further refine your cuisine. We’ll focus on Piedmont, Tuscany, Abruzzo, and
abilities as you focus on preparing game specialties like other regions that comprise what we think of as modern-
6day Italian cuisine. Using authentic recipes and 210-hour externship but does not include holidays or
ingredients, students come to appreciate the diversity and scheduled student breaks.
simplicity that characterize this important European Schedule Time Duration
cuisine. 5 days Morning 7:30am- 29 weeks (23 in-
11:30am class, 6 extern.)
Course Highlights: 5 days Afternoon 12pm-4pm 29 weeks (23 in-
Bouillabaisse with Rouille class, 6 extern.)
Cassoulet 3 days Evening 6pm-10pm 46 weeks (38 in-
Fresh Egg Pasta with Pesto class, 8 extern.)
2 days Hybrid 5-9pm + 46 weeks (38 in-
Course 8: Advanced Cuisine – 60 Hours 9am-5pm class, 8 extern.)
Whether it’s hydrocolloids, fermentation or zero-waste
cooking, today’s kitchens rely on innovative ideas and TOTAL INSTITUTIONAL CHARGES
modern techniques to produce their signature dishes. In Total Institutional Charges at the Institute of Culinary
this course, you’ll study the methods, and flavors that the Education include all program expenses, elective classes,
best restaurants are using to take food to the next level, student workshops, registration fee and all applicable
and create enjoyable dining experiences. Finally, with a taxes.
basket of seasonal ingredients, students will work alone to
create unique menus that demonstrate their skill and Registration Fee $85.00
creativity. Tuition, Payment Period 1 – Hours 1- $16,725.39
321
Course Highlights:
Tuition, Payment Period 2 – Hours $16,725.40
Fermentation, Preserving and Pickling
322-642
Introduction to Hydrocolloids
Supplies $1,239.21
Zero-Waste Cooking
(See Supplies below for detail)
Cooking of the Contemporary Masters
Student Tuition Recovery Fund Fee** $0.00
Total Charges* $34,775.00
Course 9: Externship - 210 Hours
At the end of their in-class training, all students complete
an externship course. While ICE strongly recommends *Estimated charges for the period of attendance and the
that students extern in restaurant kitchens, they may entire program
request venues such as hotels, catering companies, ** $0 for every $1,000, rounded to the nearest $1,000
corporate dining rooms, or test kitchens in accordance
with their professional goals. Possible additional fees, as applicable:
• Parking $40/month
EDUCATIONAL OBJECTIVES • Replacement ID $5
Graduates of this program possess a thorough • Duplicate Diploma $10
understanding of the primary techniques and principles • Transcript $5
of food preparation. Graduates will be prepared for an
entry-level position in the foodservice industry. Sample SUPPLIES
positions include garde-manger cooks, line cooks, commis Supplies are included in the Total Institutional Charges
cooks and catering assistants. and are required for the program. Once received, supplies
are not refundable. Sales tax, where indicated, is based on
The Department of Education 6-digit Classification of the tax rate for Pasadena, CA.
Instructional Programs (CIP) code for this program is:
12.0503 – Culinary Arts/Chef Training Uniforms
The following components are included in the school-
The Standard Occupational Classification (SOC) codes for issued uniform. Please see Dress Code for additional
this program are: uniform information.
35-1011.00 – Chefs and Head Cooks Item Price Each Quantity Total Price
35-2013.00 – Cooks, Private Household Chef Jackets $50.00 3 $150.00
35-2014.00 – Cooks, Restaurant Chef Pants $36.00 2 $72.00
35-2019.00 – Cooks, All Other Aprons $5.00 5 $25.00
Hats $6.00 2 $12.00
CLASS SIZE Shoes $80.00 1 Pair $80.00
The teaching kitchens in Los Angeles have a maximum Towels N/A 10 N/A
capacity of 32 students. CA Sales Tax 10.25% $34.75
Total Price $373.75
PROGRAM DURATION
Program duration varies according to the schedule option Tools & Knives
selected. Students may attend class two, three or five days The following items are included in the Career Culinary
per week. The length of time noted below includes the Arts tool kit. The quantity of each number is one unless
7otherwise noted. The tool kit is purchased as one bulk Creating Your Culinary 9781118116845 $24.00
item; ICE does not sell individual items from the kit. Career
Item # Item Name Meat Fabrication N/A $11.00
M12602 2-1/2" Peeling Knife Charts
M14510 10" German Steel ICE Readers, Courses N/A $50.00
M18810 Bench Scraper 1-8
M18820 8" Offset Spatula Shipping $5.00
M18830 4-1/4" Offset Spatula CA Sales Tax 10.25% $18.96
M22807B 7" Flexible Fillet Knife – Millennia Total Price $203.96
M23210B 10" Wide Bread Knife – Millennia
M23510B 8" Chef's Knife – Renaissance ATTENDANCE
M23540B 3.5" Paring Knife – Renaissance Lateness will affect participation grades and repeated
M23560B 6" Flexible Boning Knife-Flex – lateness may result in dismissal.
Renaissance
M30600M KnifePack Plus Students must be present for 90% of their program. The
M30956 18" Disp. Pastry Bag – 10 Pack Career Culinary Arts consists of two parts: in-class and
M31002 #802 Plain Tube – Large externship. The in-class part is 108 4-hour lessons;
M31006 #806 Plain Tube – Large therefore, a student may not be absent from more than
M31014 #824 Star Tube – Large eleven (11) lessons while completing this component of
M31060 1" Pastry Brush the program. While on the 210-hour externship, students
must complete and submit weekly time sheets. While on
M31062 2" Pastry Brush
externship students are generally required to average of
M32003 12" Piano Wire Whip
35 or more externship hours per week.
M32004 Plastic Bowl Scraper
Morning and Afternoon Schedules: This program
M32006 Measuring Spoon Set structure is one (1) lesson per day, five (5) days per
M32007 Measuring Cup Set week.
M32009 15" Solid Metal Spoon Evening Schedule: This program structure is one (1)
M32010 15" Slotted Metal Spoon lesson per day, three (3) days per week.
M32011 2 oz. Ladle Hybrid Schedule: This program structure is two (2)
M32020 Large Scraper – Heat Resistant days per week, one (1) lesson on a weekday and two
M32030 Small Scraper – Heat Resistant (2) lessons on a weekend day.
M32068 1 oz. Ladle
M33001 Digital Thermometer Any student that is not present for at least two hours in a
M33023 Fish Bone Tweezer – Angled Tip class will be marked absent. Students who exceed the
M33042 Kitchen Shears 10% absence rate in class or on externship will face
M33091 Swivel Peeler dismissal from their program and will be subject to refund
M33110 4" X 1" Knife Guard (2) policies mandated by the state of California and Federal
M33111 6" X 1" Knife Guard Title IV regulations.
M33112 10" X 2" Knife Guard
M33113 8" X 2" Knife Guard EVALUATION CRITERIA
M33115 8" X 1.5" Knife Guard
M33182 12" Hi-Temp Spoon Examinations/Projects
At the end of each course there will be an examination
M33183B High Heat Fish Turner
(practical or written) or a research project which will be
M33241 Ruler
50% of the course grade. There is not a cumulative final
M33251 Small Calculator examination required for completion of the program.
M33322 Knife Cuts Model Set IV
M33330 12" Locking Tongs Participation/Performance
M35140 Plating Spoon-Solid - 7-7/8" (2) A student’s work in class as assessed by the chef-
M35401B Grates Fine Zester – Narrow instructor will be 50% of the grade. Evaluation grades are
Subtotal $600.00 based on:
CA Sales Tax 10.25% $61.50 1. Uniform
Total Price $661.50 • Wears a complete, clean and unwrinkled
uniform. See Dress Code for details.
Books 2. Food Safety
The following books are utilized in the Career Culinary Keeps work area sanitized
Arts. Students may elect to provide their own copies of Does not cross-contaminate
the texts, should they chose to do so. Keeps food at a safe temperature
Title ISBN Price Wears gloves when appropriate
Garde Manger, 4E 9780470587805 $40.00 Hair is restrained (hair nets are available in the
The Professional Chef, 9780470421352 $40.00 kitchens); men are clean-shaven or have
9E trimmed beards/moustaches; no nail polish or
In the Hands of a Chef 9780470080269 $15.00 long fingernails
83. Clean Up
• Participates in cleaning during and after class
4. Preparation for Class
• Demonstrates familiarity with recipes
• Written assignments completed
• Assigned reading done
5. Professionalism
• Takes direction and accepts criticism
• Is prepared for class
• Works effectively with classmates
• Works in a neat and orderly manner
• Demonstrates an eagerness to learn
6. Skills
• Works efficiently
• Demonstrates appropriate knife skills for level
of class
• Demonstrates an increasing level of technical
competence
• Prepares food of acceptable quality
7. Punctuality
• Arrives on time and stays until class is dismissed
Library & Written Assignments
Be sure to hand these assignments in on the due date. A
missing assignment can put your grades in jeopardy and
can result in possible course failure.
9CAREER PASTRY AND BAKING ARTS
CURRICULUM The trio of classic doughs: pâte brisée (flaky), pâte
This 610 clock-hour diploma program contains five sucrée (sweet), and pâte sablée (cookie) to make
modules that are divided into nine courses. The first eight individual tarts and pastries.
courses are composed of 100 four-hour lessons that are Laminated or layered doughs, including puff pastry,
held at on campus. The ninth course is an off-site croissant, and Danish doughs, both by hand and with
externship. The program is constructed as follows: a commercial sheeter.
Proper rolling techniques for preparing tarts,
Course 1: Introduction to Baking Techniques and Ingredients galettes, pies (single-crust, two-crust, and lattice),
Part 1 - 44 Hours palmiers, mille-feuille, fruit strips, pithiviers,
The program begins by giving students an in-depth croissants, pains au chocolat, and a variety of Danish
understanding of the ingredients, techniques, and specialties.
procedures they will use throughout the program, Specialty pastry shop items including phyllo, donuts,
including: cannoli, and hand-stretched classic strudel.
Identification and discussion of the essential
ingredient groups: sugar, dairy and fruit. Course 5: Cakes, Fillings and Icings Part 1 - 48 Hours
Weights and measures, culinary math, food safety, From the humble pound cake to the classic génoise,
sanitation, and equipment identification. students go beyond the recipes to explore the theory and
Introduction to basic decorating skills, the use of a technique of cake making and expand their abilities to
pastry bag, and making and utilizing cornets. create original cakes. Students will learn:
Techniques for preparing fruit-based desserts, Butter-based and egg-foam cakes, including layered
including poaching, roasting, macerating, drying, and rolled versions.
and candying. The theory of batter balance as they prepare cakes
The theory and practice of sugar cookery including using various mixing techniques including: one-
the preparation of sugar syrups, glazes, fudge, and stage, high-ratio, and creaming method. Cakes
caramel. prepared include carrot, pound, white, yellow,
crumb, and chocolate along with muffins. Egg-foam
Course 2: Introduction to Baking Techniques and Ingredients cakes such as angel food, chiffon, and génoise are
Part 2 - 56 Hours also included.
All well-executed desserts rely on a mastery of Icings and fillings such as curds and ganaches as well
fundamental techniques. In this course students begin the as both Swiss and Italian meringue-based
journey toward that goal by learning: buttercreams.
The basics of egg theory as they prepare egg-based A wide variety of piped, dropped, molded, bar, and
desserts like crème brûlée, bread pudding, custards, sheet cookies including biscotti, brownies,
and éclairs made with pâte à choux. madeleines, macarons, spritz, Florentines, and
Preparation of additional egg-based desserts such as rainbow cookies.
soufflés and meringues.
How to prepare a variety of cheesecakes along with Course 6: Cakes, Fillings and Icings Part 2 - 52 Hours
classic pastry cream. Batters produce more than the familiar cakes we often
Production of frozen desserts such as ice creams and see: more complex techniques give us an international
sorbets. assortment of cakes and plated deserts. Covered here are:
Complex layered baked goods including plain and
Course 3: Breads and Other Yeast-Raised Doughs - 40 Hours chocolate-nut sponges, génoise, and biscuit joconde.
Bread is at the crossroads of culinary and baking arts. At A classic assortment of cakes, including opera,
the heart of this deceptively simple food is some of the miroir, tiramisu, crepe, mousse, and charlotte royale.
program’s most challenging material. Students will learn: Our plated dessert section includes theory,
The technique and theory of working with yeasted preparation, and presentation of multi-element,
doughs: fermentation, dough hydration, temperature contemporary plated desserts. Students recreate and
control, kneading, and formation methods. prepare recipes by award-winning chef and ICE
How to calculate and utilize bakers’ percentages, as Creative Director, Michael Laiskonis.
well as pre-ferment, sour, and straight dough
formulations. Course 7: Chocolate Confections - 44 Hours
How to put this knowledge to use by baking a variety Of the various mediums used by pastry chefs to express
of breads, including braided, olive, and sourdough their vision, none is more seductive than chocolate. This
loaves along with brioche, bagels, baguettes, focaccia, comprehensive course takes students beyond the basic
and pizza. techniques and allows them to experience the joy of
creativity as they produce and assemble a chocolate
Course 4: Pastry Doughs - 60 Hours showpiece. Students will learn:
Mixing, rolling, turning, and forming: these are the Chocolate production, theory, and tempering
essential skills students master as they learn to prepare methods.
the wide variety of doughs that are the basis of so many Dipping and enrobing.
pastry items. Included are:
10 Preparation of fondant, truffles, butter crunch, and 5 days Afternoon 12pm-4pm 29 weeks (23 in-
nougatine; molded, dipped and filled chocolates; and class, 6 extern.)
the highlight of this section, showpieces. 3 days Evening 6pm-10pm 46 weeks (38 in-
Advanced methods including piped and framed class, 8 extern.)
centers, and isomalt casting.
TOTAL INSTITUTIONAL CHARGES
Course 8: Cake Decorating - 56 Hours Total Institutional Charges at the Institute of Culinary
Cake decorating represents the ultimate fusion of art and Education include all program expenses, elective classes,
craft. Effort and practice in prior classes is rewarded as student workshops, registration fee and all applicable
students take their skills to a new level by preparing tiered taxes.
cakes. Included are:
Buttercream flowers and borders, royal icing, Registration Fee $85.00
fondant (draping, crimping, and ruffling). Tuition, Payment Period 1 – Hours 1- $16,006.11
Gum paste flowers, including azaleas lilies, and roses. 305
and more. Tuition, Payment Period 2 – Hours $16,006.11
Floral arrangement and tiered cake assembly 306-610
including splitting, filling, crumb coating and the Supplies $1,292.13
usage of marzipan for covering cakes and making (See Supplies below for detail)
flowers, fruits, and vegetables.
Student Tuition Recovery Fund Fee** $0.00
Finishing techniques like petal dusting and tier
Total Charges* $33,389.35
assembly.
This course culminates in the creation of an original
*Estimated charges for the period of attendance and the
two-tiered wedding cake.
entire program
** $0 for every $1,000, rounded to the nearest $1,000
Course 9: Externship - 210 Hours
At the end of their in-class training, all students are
Possible additional fees, as applicable:
assigned an externship. While the Institute of Culinary
Education recommends that students extern in restaurant • Parking $40/month
kitchens, they may request venues such as hotels, catering • Replacement ID $5
companies, corporate dining rooms, or pastry shops in • Duplicate Diploma $10
accordance with their professional goals. • Transcript $5
EDUCATIONAL OBJECTIVES SUPPLIES
Graduates of this program possess a thorough Supplies are included in the Total Institutional Charges
understanding of the principles and techniques of pastry and are required for the program. Once received, supplies
and bread production. Graduates will be prepared for an are not refundable. Sales tax, where indicated, is based on
entry-level position in the foodservice industry. New the tax rate for Pasadena, CA.
Pastry graduates find work as pasty assistants, pastry
cooks, bakers and assistant chocolatiers. Uniforms
The following components are included in the school-
The Department of Education 6-digit Classification of issued uniform. Please see Dress Code for additional
Instructional Programs (CIP) code for this program is: uniform information.
12.0501 – Baking and Pastry Arts/Baker/Pastry Chef Item Price Each Quantity Total Price
Chef Jackets $50.00 3 $150.00
The Standard Occupational Classification (SOC) codes for Chef Pants $36.00 2 $72.00
this program are: Aprons $5.00 5 $25.00
35-1011.00 – Chefs and Head Cooks Hats $6.00 2 $12.00
51-3011.00 – Bakers Shoes $80.00 1 Pair $80.00
Towels N/A 10 N/A
CLASS SIZE CA Sales Tax 10.25% $34.75
The teaching kitchens in Los Angeles have a maximum Total Price $373.75
capacity of 32 students.
Tools & Knives
PROGRAM DURATION The following items are included in the Career Culinary
Program duration varies according to the schedule option Arts tool kit. The quantity of each number is one unless
selected. Students may attend class either three or five otherwise noted. The tool kit is purchased as one bulk
days per week. The length of time noted below includes item; ICE does not sell individual items from the kit.
the 210-hour externship but does not include holidays or Item # Item Name
scheduled student breaks. M14510 10" German Steel
Schedule Time Duration M15100 1" & 7/8" Double Melon Baller
5 days Morning 7:30am- 29 weeks (23 in- M18810 Bench Scraper
11:30am class, 6 extern.) M18820 8" Offset Spatula
M18830 4 ¼" Offset Spatula
11M18870 12" Straight Spatula ATTENDANCE
M23112b 12" Wavy Edge Slicer – Millennia Lateness will affect participation grades and repeated
M23510b 8" Chef's Knife – Renaissance lateness may result in dismissal.
M23900 3" Slim Paring Knife – Millennia
M30600m KnifePack Plus Students must be present for 90% of their program. The
M31002 #802 Plain Tube – Large Career Pastry and Baking Arts consists of two parts: in-
M31004 #804 Plain Tube – Large class and externship. The in-class part is 100 4-hour
M31006 #806 Plain Tube – Large lessons; therefore a student may not be absent from more
M31014 #824 Star Tube – Large than eleven (11) lessons while completing this component
of the program. While on the 210-hour externship,
M31039 Small Decorating Tube Set
students must complete and submit weekly time sheets.
M31060 1" Pastry Brush
While on externship students are generally required to
M31062 2" Pastry Brush
average of 35 or more externship hours per week.
M31068 Fondant Smoother Morning and Afternoon Schedules: This program
M31068 Fondant Smoother structure is one (1) lesson per day, five (5) days per
M31074 #864 French Star Tube – Large week.
M31146 8" Plastic Rolling Pin Evening Schedule: This program structure is one (1)
M31161 12" Disp. Pastry Bags – 10 Count lesson per day, three (3) days per week.
M31195 #00 Plain Tube
M31222 14" Flexible Pastry Bag Any student that is not present for at least two hours in a
M32002 10" Piano Wire Whip class will be marked absent. Students who exceed the 10%
M32003 12" Piano Wire Whip absence rate in class or on externship will face dismissal
M32004 Plastic Bowl Scraper from their program and will be subject to refund policies
M32006 Measuring Spoon Set mandated by the state of California and Federal Title IV
M32020 Large Scraper – Heat Resistant regulations.
M32030 Small Scraper – Heat Resistant
M33002 Candy/Deep Fry Thermometer EVALUATION CRITERIA
M33042 Kitchen Shears
M33071 Y Peeler Examinations/Projects
M33110 4" X 1" Knife Guard At the end of each course there will be an examination
(practical or written) or a research project which will be
M33113 8" X 2" Knife Guard
50% of the course grade. There is not a cumulative final
M33114 12" X 2" Knife Guard
examination required for completion of the program.
M33182 12" Hi-Temp Spoon
M33253 12" Plastic Ruler
Participation/Performance
M33254 Hobby Knife A student’s work in class as assessed by the chef-
M33340 Modeling Bone Tool instructor will be 50% of the grade. Evaluation grades are
M33361 Rose Petal Cutter Set/5 based on:
M33362 Rose Leaf Cutter Set/3 1. Uniform
M33363 Mexican Foam Pad Set/2 • Wears a complete, clean and unwrinkled
M33401 Escali Pico Scale uniform. See Dress Code for details.
M35401b MercerGrates Fine Zester – Narrow 2. Food Safety
Subtotal $600.00 Keeps work area sanitized
CA Sales Tax 10.25% $61.50 Does not cross-contaminate
Total Price $661.50 Keeps food at safe temperature
Wears gloves when appropriate
Books Hair is restrained (hair nets are available in the
The following books are utilized in the Career Pastry and kitchens); men are clean-shaven or have
Baking Arts. Students may elect to provide their own trimmed beards/moustaches trimmed; no nail
copies of the texts, should they chose to do so. polish or long fingernails
Title ISBN Price 3. Clean Up
Professional Baking, 7E 9781119520429 $99.00 • Participates in cleaning during and after class
Professional Cake 9780470380093 $35.00 4. Preparation for Class
Decorating, 2E • Demonstrates familiarity with recipes
Creating Your Culinary 9781118116845 $24.00 • Written assignments completed
Career • Assigned reading done
ICE Readers, N/A $70.00 5. Professionalism
Courses 1-8 • Takes direction and accepts criticism
Shipping $5.00 • Is prepared for class
CA Sales Tax 10.25% $23.88 • Works effectively with classmates
Total Price $256.88 • Works in a neat and orderly manner
• Demonstrates an eagerness to learn
126. Skills
• Works efficiently
• Demonstrates appropriate knife skills for level
of class
• Demonstrates an increasing level of technical
competence
• Prepares food of acceptable quality
7. Punctuality
• Arrives on time and stays until class is dismissed
Library and Written Assignments
Be sure to hand these assignments in on the due date. A
missing assignment can put your grades in jeopardy and
can result in possible course failure.
13CAREER HEALTH SUPPORTIVE CULINARY ARTS
CURRICULUM and golden turmeric panna cotta with ginger-pepper
This 632 clock-hour diploma program contains four lace cookies.
modules divided into nine courses. The first eight courses
are composed of 108 four-hour lessons that are held at on Course 4: Advanced Culinary Applications – 52 Hours
campus. The ninth course is an off-site externship. The In this course, you will apply your growing command of
program is constructed as follows: health-supportive techniques to preparing salads, hors
d’oeuvres, pâtés and terrines, and a buffet. In the career
Course 1: Fundamentals of Plant Based Cuisine - 52 Hours realm, you will hone your skills at menu planning and
Focusing on fundamental culinary techniques and criteria recipe writing while exploring career paths in personal
for selecting quality ingredients, this course will offer an and private cooking, catering and teaching. You will also
introduction to the foundation for preparing health- study theoretical approaches to the energetics of food,
supportive, whole-foods cuisine. factors that impact longevity, and the role of fats, protein
and carbohydrates in a healthy, whole-foods diet.
Course Highlights:
Knife skills training. Course Highlights:
Principles of food science. Preparing pâtés and terrines.
Culinary techniques including sauté, roast, blanch, Preparing salads that showcase whole, seasonal
braise and pressure cook. ingredients.
Exploring the health benefits, healing qualities and Writing and formatting a recipe properly.
versatility of sea vegetables and how to prepare them. Learning how to design menus that are nutritious
Dishes include: arame strudel, wakame salad with and balanced according the program’s criteria.
orange, and coconut-lime flan. Preparing balanced, health-supportive buffet menu.
Dishes include: massaged kale salad with roasted
Course 2: Soy, Grains, and Legumes – 56 Hours chickpeas and pickled red onions, truffled portobello
In this course, we continue your education on plant- mousse with fig-thyme preserve, and Asian
forward cuisine to include a variety of bean and grain, buckwheat noodle salad.
stock, soup and sauce preparations. We also teach how to
prepare eggs in a variety of savory and sweet applications. Course 5: Baking and Desserts – 56 Hours
The quality of our baking and desserts can benefit from
Course Highlights: using ingredients that are more natural, unprocessed and
Identifying and preparing a variety of beans in whole. In this course, we convert conventional baking
salads, purees, stews and soups. recipes to alternatives featuring whole-grain flours and
Identifying and preparing whole grains using various less-refined sweeteners, without sacrificing taste or
techniques. texture. You will also prepare baked goods and desserts
Preparing vegan and vegetarian stocks using that meet special dietary needs, such as vegan, gluten-free
traditional culinary techniques. and dairy-free.
Preparing vegan and vegetarian versions of mother
sauces and other modern vegan sauces. Course Highlights:
Making seitan and tofu and preparing it in a variety Preparing pies, tarts and galettes using vegan
of ways. ingredients.
Dishes include: curried red lentil soup with coconut, Baking and decorating cakes.
and stuffed poblano chiles with browned tempeh. Preparing vegan cookies, puddings and ice creams.
Preparing flourless desserts.
Course 3: High-Protein Foods – 56 Hours Understanding how to utilize sugar, butter and
In this course, we prepare soups and stews highlighting white-flour alternatives.
whole grains, beans, vegetables and non-dairy Dishes include: ginger cake with lemon coconut
alternatives. We teach how protein sources come in a cream, and black sesame ice cream.
variety of forms – both plant and animal. We also teach
how to source and prepare poultry, fish and shellfish, as Course 6: Bread and Pasta – 52 Hours
well as how to prepare soy foods in health-conscious, As you continue to explore the art and science of baking,
traditional forms. you will focus on yeasted breads, quick breads, pizza and
focaccia with wheat-free and gluten-free options. This
Course Highlights: course also includes pasta making.
Identifying and preparing traditional soy foods, such
as tempeh, tofu, edamame, miso, shoyu and tamari. Course Highlights:
Fabricating and preparing poultry, finfish and Preparing quick breads, scones, pancakes, crêpes,
shellfish. waffles and biscuits.
Making seitan and preparing it in a variety of ways. Preparing hearth and pan breads.
Plating theory. Using alternative flours and ingredients in bread
Dishes include: stuffed poblano chilies with browned baking.
tempeh, hazelnut-crusted flounder with mango salsa, Preparing ravioli, tortellini, fettucine and gnocchi.
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