ICE CAREER CATALOG 2020 - INSTITUTE OF CULINARY EDUCATION LOS ANGELES CAMPUS 521 East Green Street Pasadena, CA 91101

 
ICE CAREER CATALOG 2020 - INSTITUTE OF CULINARY EDUCATION LOS ANGELES CAMPUS 521 East Green Street Pasadena, CA 91101
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
ICE CAREER CATALOG 2020 - INSTITUTE OF CULINARY EDUCATION LOS ANGELES CAMPUS 521 East Green Street Pasadena, CA 91101
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

                                                                                                                                                                                  1
Examinations & 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

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ADMINISTRATIVE 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

                                                                                                                                                                             3
OVERVIEW
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

4
Experience: 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.

                                                                                                                      5
CAREER 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-

6
day 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

                                                                                                                           7
otherwise 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

8
3.   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.

                                                               9
CAREER 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

                                                                                                                           11
M18870        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

12
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 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.

                                                               13
CAREER 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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