ICE CAREER CATALOG 2021-2022 - INSTITUTE OF CULINARY EDUCATION LOS ANGELES CAMPUS

 
ICE CAREER CATALOG 2021-2022 - INSTITUTE OF CULINARY EDUCATION LOS ANGELES CAMPUS
ICE CAREER CATALOG
         2021-2022
    INSTITUTE OF CULINARY EDUCATION
           LOS ANGELES CAMPUS
            521 East Green Street
             Pasadena, CA 91101

                    ice.edu
                (888) 913-2433

                  Version 2/2021
          Effective 1/1/2021-12/31/2022
ICE CAREER CATALOG 2021-2022 - INSTITUTE OF CULINARY EDUCATION LOS ANGELES CAMPUS
TABLE OF CONTENTS

                                                                                                   Course 3: Concept Development & Menu Design –
OVERVIEW ........................................... 6                                             2.0 Credit Hours ....................................................... 12
                                                                                                   Course 4: Purchasing & Cost Control – 3.0 Credit
    MISSION STATEMENT ................................................. 6
                                                                                                   Hours ......................................................................... 12
    HISTORY .................................................................... 6                 Course 5: Social Psychology and Interpersonal
    FACILITIES ................................................................. 6                 Relations – 3.0 Credit Hours................................... 12
    FACULTY .................................................................... 6                 Course 6: Marketing – 2.0 Credit Hours ............... 12
    ADMINISTRATION ....................................................... 7                       Course 7: Service Management – 2.0 Credit Hours
    LICENSURE ................................................................ 7                   .................................................................................... 12
                                                                                                   Course 9: Culinary Fundamentals 3 - Veal, Beef &
    ACCREDITATION ......................................................... 7
                                                                                                   Seafood – 2.0 Credit Hours ..................................... 12
    DISCLAIMER ............................................................... 7                   Course 10: Plating & Restaurant Simulation – 2.0
                                                                                                   Credit Hours.............................................................. 13
CAREER CULINARY ARTS ................. 8                                                           Course 11: Food Safety – 1.0 Credit Hours ............. 13
    CURRICULUM ............................................................. 8                     Course 12: Finance & Accounting – 3.0 Credit
       Course 1: Culinary Fundamentals 1 - Kitchen                                                 Hours ......................................................................... 13
       Essentials – 60 Hours ................................................ 8                    Course 13: Supervisory Management & Food
       Course 2: Culinary Fundamentals 2 - Poultry, Pork                                           Service Law – 3.0 Credit Hours .............................. 13
       & Lamb – 48 Hours.................................................... 8                     Course 14: The History and Culture of Food – 2.0
       Course 3: Culinary Fundamentals 3 - Veal, Beef &                                            Credit Hours.............................................................. 13
       Seafood – 56 Hours .................................................... 8                   Course 15: Pastry & Baking – 2.0 Credit Hours .... 13
       Course 4: Plating & Restaurant Simulation – 52                                              Course 16: International Cuisine 1 - Mediterranean,
       Hours ........................................................................... 8         the Americas, & Asia – 2.0 Credit Hours ............... 13
       Course 5: Pastry & Baking – 52 Hours..................... 8                                 Course 17: Food and Applied Nutrition – 3.0 Credit
       Course 6: International Cuisine 1 - Mediterranean,                                          Hours ......................................................................... 13
       the Americas, & Asia – 56 Hours .............................. 8                            Course 18: Beverage & Wine – 2.0 Credit Hours .. 13
       Course 7: International Cuisine 2 - France, Italy &                                         Course 19: Facilities & Design – 2.0 Credit Hours 13
       Garde Manger – 48 Hours ........................................ 8                          Course 20: International Cuisine 2 - France, Italy &
       Course 8: Advanced Cuisine – 60 Hours ................. 9                                   Garde Manger – 2.0 Credit Hours .......................... 14
       Course 9: Externship - 210 Hours ............................ 9                             Course 21: Advanced Cuisine –2.5 Credit Hours .. 14
    EDUCATIONAL OBJECTIVES ........................................ 9                              Course 22: Career and Self-Management – 2.0
    CLASS SIZE ................................................................ 9                  Credit Hours.............................................................. 14
                                                                                                   Course 23: Externship 1 – 4.0 Credit Hours .......... 14
    PROGRAM DURATION ................................................. 9
                                                                                                   Course 24: Leadership, Team Building and Change
    TOTAL INSTITUTIONAL CHARGES ................................ 9
                                                                                                   Management – 3.0 Credit Hours ............................ 14
    SUPPLIES ................................................................... 9                 Course 25: Externship 2 – 4.0 Credit Hours.......... 14
       Uniforms ..................................................................... 9         EDUCATIONAL OBJECTIVES .......................................14
       Tools & Knives ...........................................................10
                                                                                                CLASS SIZE ...............................................................14
       Books ..........................................................................10
                                                                                                PROGRAM DURATION ................................................14
    ATTENDANCE ............................................................10
                                                                                                TOTAL INSTITUTIONAL CHARGES ...............................15
    EVALUATION CRITERIA ..............................................10
                                                                                                SUPPLIES ..................................................................15
       Examinations/Projects .............................................10
                                                                                                   Uniforms.....................................................................15
       Participation/Performance ......................................10
                                                                                                   Tools & Knives ...........................................................15
       Library & Written Assignments............................... 11
                                                                                                   Books ...........................................................................15
                                                                                                ATTENDANCE ............................................................16
CULINARY ARTS & MANAGEMENT 12
                                                                                                EVALUATION CRITERIA ..............................................16
    CURRICULUM ............................................................12                      Examinations/Projects ............................................. 16
       Course 1: Culinary Fundamentals 1 - Kitchen                                                 Participation/Performance ...................................... 16
       Essentials – 2.5 Credit Hours ................................... 12                        Library & Written Assignments .............................. 16
       Course 2: Culinary Fundamentals 2 - Poultry, Pork
       & Lamb – 2.0 Credit Hours...................................... 12
                                                                                             CAREER PASTRY AND BAKING
                                                                                             ARTS ..................................................... 17

1
CURRICULUM ............................................................17                          Course 14: The History and Culture of Food – 2.0
       Course 1: Introduction to Baking Techniques and                                                 Credit Hours.............................................................. 22
       Ingredients Part 1 - 44 Hours .................................. 17                             Course 15: Cakes, Fillings and Icings Part 1 – 2.0
       Course 2: Introduction to Baking Techniques and                                                 Credit Hours.............................................................. 22
       Ingredients Part 2 - 56 Hours .................................. 17                             Course 16: Cakes, Fillings and Icings Part 2 -2.0
       Course 3: Breads and Other Yeast-Raised Doughs -                                                Credit Hours.............................................................. 22
       40 Hours .................................................................... 17                Course 17: Food and Applied Nutrition – 3.0 Credit
       Course 4: Pastry Doughs - 60 Hours....................... 17                                    Hours ......................................................................... 22
       Course 5: Cakes, Fillings and Icings Part 1 - 48                                                Course 18: Beverage & Wine – 2.0 Credit Hours .. 22
       Hours .......................................................................... 17             Course 19: Facilities & Design – 2.0 Credit Hours 22
       Course 6: Cakes, Fillings and Icings Part 2 - 52                                                Course 20: Chocolate Confections – 1.5 Credit
       Hours .......................................................................... 17             Hours ......................................................................... 23
       Course 7: Chocolate Confections - 44 Hours.......... 17                                         Course 21: Cake Decorating – 2.0 Credit Hours ... 23
       Course 8: Cake Decorating - 56 Hours ................... 18                                     Course 22: Career and Self-Management – 2.0
       Course 9: Externship - 210 Hours ........................... 18                                 Credit Hours.............................................................. 23
    EDUCATIONAL OBJECTIVES .......................................18                                   Course 23: Externship 1 – 4.0 Credit Hours .......... 23
                                                                                                       Course 24: Leadership, Team Building and Change
    CLASS SIZE ...............................................................18
                                                                                                       Management – 3.0 Credit Hours ............................ 23
    PROGRAM DURATION ................................................18
                                                                                                       Course 25: Externship 2 – 4.0 Credit Hours.......... 23
    TOTAL INSTITUTIONAL CHARGES ...............................18
                                                                                                    EDUCATIONAL OBJECTIVES .......................................23
    SUPPLIES ..................................................................18
                                                                                                    CLASS SIZE ...............................................................23
       Uniforms .................................................................... 18
                                                                                                    PROGRAM DURATION ................................................23
       Tools & Knives ........................................................... 18
       Books .......................................................................... 19
                                                                                                    TOTAL INSTITUTIONAL CHARGES ...............................23
    ATTENDANCE ............................................................19                       SUPPLIES ..................................................................24
                                                                                                       Uniforms.................................................................... 24
    EVALUATION CRITERIA ..............................................19
                                                                                                       Tools & Knives .......................................................... 24
       Examinations/Projects ............................................. 19
                                                                                                       Books .......................................................................... 24
       Participation/Performance ...................................... 19
       Library and Written Assignments .......................... 20
                                                                                                    ATTENDANCE ............................................................25
                                                                                                    EVALUATION CRITERIA ..............................................25
                                                                                                       Examinations/Projects ............................................. 25
PASTRY AND BAKING ARTS &
                                                                                                       Participation/Performance ...................................... 25
MANAGEMENT ................................... 21
                                                                                                       Library & Written Assignments .............................. 25
    CURRICULUM ............................................................21
       Course 1: Introduction to Baking Techniques and                                            CAREER HEALTH SUPPORTIVE
       Ingredients Part 1 – 1.5 Credit Hours ...................... 21
                                                                                                  CULINARY ARTS ............................... 26
       Course 2: Introduction to Baking Techniques and
       Ingredients Part 2 – 2.0 Credit Hours .................... 21                                CURRICULUM ............................................................26
       Course 3: Concept Development & Menu Design –                                                   Course 1: Fundamentals of Plant Based Cuisine - 52
       2.0 Credit Hours........................................................ 21                     Hours ......................................................................... 26
       Course 4: Purchasing & Cost Control – 3.0 Credit                                                Course 2: Soy, Grains, and Legumes – 56 Hours .. 26
       Hours .......................................................................... 21             Course 3: High-Protein Foods – 56 Hours ............ 26
       Course 5: Social Psychology and Interpersonal                                                   Course 4: Advanced Culinary Applications – 52
       Relations – 3.0 Credit Hours ................................... 21                             Hours ......................................................................... 26
       Course 6: Marketing – 2.0 Credit Hours ................ 21                                      Course 5: Baking and Desserts – 56 Hours............ 26
       Course 7: Service Management – 2.0 Credit Hours                                                 Course 6: Bread and Pasta – 52 Hours................... 26
       ..................................................................................... 21        Course 7: Food and Healing 1 and Advanced
       Course 9: Breads and Other Yeast-Raised Doughs –                                                Culinary Techniques – 52 Hours............................. 27
       1.5 Credit Hours......................................................... 21                    Course 8: Food and Healing 2 and World Cuisines –
       Course 10: Pastry Doughs – 2.5 Credit Hours....... 22                                           56 Hours .................................................................... 27
       Course 11: Food Safety – 1.0 Credit Hours ............ 22                                       Course 9: Externship – 200 Hours ......................... 27
       Course 12: Finance & Accounting – 3.0 Credit                                                 EDUCATIONAL OBJECTIVES .......................................27
       Hours ......................................................................... 22           CLASS SIZE ...............................................................27
       Course 13: Supervisory Management & Food                                                     PROGRAM DURATION ................................................27
       Service Law – 3.0 Credit Hours .............................. 22
                                                                                                    TOTAL INSTITUTIONAL CHARGES ...............................27

2
SUPPLIES ..................................................................28                   CLASS SIZE ...............................................................33
       Uniforms ................................................................... 28              PROGRAM DURATION ................................................33
       Tools & Knives .......................................................... 28                 TOTAL INSTITUTIONAL CHARGES ...............................33
       Books ......................................................................... 28
                                                                                                    SUPPLIES ..................................................................33
    ATTENDANCE ............................................................28                          Uniforms.................................................................... 33
    EVALUATION CRITERIA ..............................................29                               Tools & Knives .......................................................... 33
       Examinations & Projects ......................................... 29                            Books .......................................................................... 33
       Participation & Performance .................................. 29                            ATTENDANCE ............................................................34
       Library & Written Assignments.............................. 29
                                                                                                    EVALUATION CRITERIA ..............................................34
                                                                                                       Examinations/Projects ............................................. 34
HEALTH SUPPORTIVE CULINARY                                                                             Participation/Performance ...................................... 34
ARTS & MANAGEMENT .................... 30                                                              Library & Written Assignments .............................. 34
    CURRICULUM ............................................................30
       Course 1: Fundamentals of Plant Based Cuisine –                                            RESTAURANT AND CULINARY
       2.0 Credit Hours....................................................... 30                 MANAGEMENT................................... 35
       Course 2: Soy, Grains, and Legumes – 2.0 Credit
                                                                                                    CURRICULUM ............................................................35
       Hours ......................................................................... 30
                                                                                                       Course 1: Concept Development & Menu Design -
       Course 3: Concept Development & Menu Design –
                                                                                                       45 Hours .................................................................... 35
       2.0 Credit Hours....................................................... 30
                                                                                                       Course 2: Purchasing & Cost Control - 45 Hours . 35
       Course 4: Purchasing & Cost Control – 3.0 Credit
                                                                                                       Course 3: Marketing - 30 Hours ............................. 35
       Hours ......................................................................... 30
                                                                                                       Course 4: Service Management - 30 Hours ........... 35
       Course 5: Social Psychology and Interpersonal
                                                                                                       Course 5: Food Safety - 16 Hours............................ 35
       Relations – 3.0 Credit Hours .................................. 30
                                                                                                       Course 6: Finance & Accounting - 45 Hours ......... 35
       Course 6: Marketing – 2.0 Credit Hours ............... 30
                                                                                                       Course 7: Supervisory Management & Food Service
       Course 7: Service Management – 2.0 Credit Hours
                                                                                                       Law - 45 Hours ......................................................... 35
       .................................................................................... 30
                                                                                                       Course 8: Beverage & Wine – 30 Hours................. 35
       Course 9: High-Protein Foods – 2.0 Credit Hours30
                                                                                                       Course 9: Facilities & Design - 30 Hours............... 35
       Course 10: Advanced Culinary Applications – 52
                                                                                                    EDUCATIONAL OBJECTIVES .......................................35
       Hours .......................................................................... 31
       Course 11: Food Safety – 1.0 Credit Hours ............. 31                                   CLASS SIZE ...............................................................35
       Course 12: Finance & Accounting – 3.0 Credit                                                 PROGRAM DURATION ................................................36
       Hours .......................................................................... 31          TOTAL INSTITUTIONAL CHARGES ...............................36
       Course 13: Supervisory Management & Food                                                     SUPPLIES ..................................................................36
       Service Law – 3.0 Credit Hours ............................... 31                               Books .......................................................................... 36
       Course 14: The History and Culture of Food – 2.0                                             ATTENDANCE ............................................................36
       Credit Hours .............................................................. 31
                                                                                                    EVALUATION CRITERIA ..............................................36
       Course 15: Baking and Desserts – 2.0 Credit Hours
                                                                                                    DRESS CODE .............................................................36
       ..................................................................................... 31
       Course 16: Bread and Pasta – 2.0 Credit Hours..... 31
       Course 17: Food and Applied Nutrition – 3.0 Credit                                         ADMISSIONS ...................................... 37
       Hours .......................................................................... 31          HOW TO CONTACT .....................................................37
       Course 18: Beverage & Wine – 2.0 Credit Hours .. 32                                          ENTRANCE REQUIREMENTS .......................................37
       Course 19: Facilities & Design – 2.0 Credit Hours 32                                            English Proficiency ................................................... 37
       Course 20: Food and Healing 1 and Advanced                                                   TRANSFER CREDITS ..................................................37
       Culinary Techniques – 2.0 Credit Hours ............... 32                                       Credits Transferred to ICE ...................................... 37
       Course 21: Food and Healing 2 and World Cuisines                                                Credits Transferred from ICE ................................. 37
       – 2.0 Credit Hours.................................................... 32
                                                                                                    ARTICULATION AGREEMENTS ....................................38
       Course 22: Career and Self-Management – 2.0
                                                                                                    HOW TO APPLY FOR ADMISSION ................................38
       Credit Hours ............................................................. 32
       Course 23: Externship 1 – 4.0 Credit Hours.......... 32                                         Late Enrollment Policy ............................................ 38
       Course 24: Leadership, Team Building and Change                                              FEES .........................................................................38
       Management – 3.0 Credit Hours ............................ 32                                TUITION & SUPPLIES .................................................38
       Course 25: Externship 2 – 4.0 Credit Hours ......... 32                                      TUITION PAYMENT OPTIONS OVERVIEW .....................38
    EDUCATIONAL OBJECTIVES .......................................32                                TUITION DISCOUNTS ..................................................39

3
VACCINATION POLICY ................................................39                        Incompletes ............................................................... 52
    HOUSING ...................................................................39                Course Repetition and Failure ................................ 52
    INTERNATIONAL STUDENTS .......................................39                         GRADUATION .............................................................52
                                                                                                 Graduation Requirements ....................................... 52
    BACKGROUND CHECK ................................................40
                                                                                                 Honors ....................................................................... 53
    DISABILITIES .............................................................40
                                                                                                 Graduation Ceremony .............................................. 53
    NONDISCRIMINATION STATEMENT .............................40                                  Receipt of Diploma ................................................... 53
                                                                                             SATISFACTORY ACADEMIC PROGRESS .......................53
FINANCIAL SERVICES ...................... 41                                                 HOW TRANSFER CREDITS, CHANGE OF PROGRAM, OR
    HOW TO CONTACT .....................................................41                   INCOMPLETES AFFECT SAP .......................................53
    FEDERAL FINANCIAL AID PROGRAMS .........................41                                   Academic Standing ................................................... 54
       Student Aid Eligibility .............................................. 41                 SAP Appeal for Reinstatement................................ 54
       How to Apply for Financial Aid ............................... 41                         Academic Plan .......................................................... 54
       Federal Pell Grant .................................................... 42                Removal from Financial Aid Probation ................. 54
       FSEOG Program....................................................... 42
       Direct Stafford Loans ............................................... 42            ADMINISTRATIVE POLICIES ........... 55
       Direct PLUS Loans (Parent Loans) ........................ 43
                                                                                             CLOCK HOUR .............................................................55
       Repayment Information .......................................... 45
                                                                                             HOLIDAYS .................................................................55
       Return of Title IV Funds Policy .............................. 46
       The Formula ............................................................. 46          SCHOOL CLOSING ......................................................55
       Post-Withdrawal Disbursements ........................... 46                          DRESS CODE .............................................................55
       Excess Title IV Funds and Overpayments ............. 47                                   Career Culinary Arts, Career Pastry and Baking
       Order of Return of Title IV Funds .......................... 47                           Arts, and Career Health Supportive Culinary Arts 55
       Veteran’s Benefits ..................................................... 47               Restaurant and Culinary Management .................. 55
    PRIVATE LOANS ........................................................47                 IDENTIFICATION BADGE POLICY .................................55
    STATE-FUNDED GRANTS & LOANS .............................48                              LEAVE OF ABSENCE POLICY .......................................56
       NJCLASS Loan ......................................................... 48             CLASS TRANSFERS ...................................................56
    TUITIONFLEX LOAN PROGRAM ...................................48                               Voluntary Transfer ................................................... 56
    ENROLLMENT AGREEMENT PAYMENT PLAN ...............48                                          Involuntary Transfer ................................................ 56
    REFUND POLICY ........................................................48                 WITHDRAWAL, DISMISSAL & REINSTATEMENT POLICIES
       Student’s Right to Cancel ........................................ 48                 ................................................................................57
       Withdrawal from the Program ............................... 48                            Withdrawal................................................................ 57
    STUDENT TUITION RECOVERY FUND ...........................49                                  Readmission after Withdrawal ............................... 57
                                                                                             ACADEMIC DISMISSAL...............................................57
ACADEMIC POLICIES ........................ 51                                                    Administrative (Disciplinary) Dismissal ................ 57
                                                                                                 Attendance Dismissal ............................................... 57
    ATTENDANCE ............................................................51
                                                                                                 Reinstatement from Dismissal ................................ 57
    MAKE-UP POLICIES ...................................................51                   STUDENT CONDUCT POLICY .......................................57
       Make-Up Classes ....................................................... 51                Code of Conduct........................................................ 57
       Make-Up Written Examinations ............................. 51                             Prohibited Conduct .................................................. 58
       Make-Up Practical Examinations ........................... 51                             Suspension................................................................. 58
    MAXIMUM TIME TO COMPLETE PROGRAM ..................51                                        Academic Honesty and Copyright Infringement
    EXTERNSHIP .............................................................51                   Policy .......................................................................... 59
       Commencement of Externship ................................ 51                        STUDENT INJURY POLICY ..........................................59
       Duration ..................................................................... 51     STUDENT COMPLAINT/GRIEVANCE PROCEDURE .........59
       Attendance Journals ................................................. 51                  Policies Pertaining to Grievances............................60
       Evaluation .................................................................. 51
                                                                                             INFORMATION TECHNOLOGY POLICY ..........................60
       Student Feedback/Incidents .................................... 51
                                                                                             RECORDS RETENTION POLICY ....................................60
       Disciplinary Aspects .................................................. 51
       Externship Placement ............................................... 51
    ASSESSING STUDENT PROGRESS ..............................52
                                                                                           STUDENT SERVICES ......................... 61
       Frequency of Evaluation .......................................... 52                 ACADEMIC SUPPORT PROGRAM .................................61
       Grades........................................................................ 52     ENRICHMENT CLASSES .............................................61
    ACADEMIC SUPPORT PROGRAM .................................52

4
MEET THE CULINARY ENTREPRENEUR SERIES ...........61                             ALCOHOL AND DRUG ABUSE PREVENTION PROGRAM .64
    VOLUNTEER OPPORTUNITIES .....................................61                    Driving While Intoxicated ....................................... 64
    CONTESTS & COMPETITIONS .....................................61                    Legal Penalties .......................................................... 64
                                                                                       Health Risks Associated with Drug Abuse ............ 64
    SCHOLARSHIP SUPPORT ............................................61
                                                                                       Counseling, Treatment, and Rehabilitation
       C-CAP Scholarship .................................................... 61
                                                                                       Programs ................................................................... 64
       ICE Cares Scholarship Program ............................. 62
                                                                                    CAMPUS SECURITY POLICY ........................................65
       James Beard Foundation Scholarship ................... 62
                                                                                       Local Police ............................................................... 65
    LIBRARY ...................................................................62
                                                                                       Notice of Availability of Annual Security Report .. 65
    RELEVANT COPING SKILLS .........................................62
                                                                                       Evacuation Procedure .............................................. 65
    GRADUATE EMPLOYMENT ASSISTANCE .....................62                             Shelter in Place (Lockdown) Procedure ................. 65
    HOUSING & TRANSPORTATION ...................................62                     Fire Safety Procedures.............................................. 65
                                                                                       Other Emergencies ................................................... 66
CAREER SERVICES ........................... 63                                      FERPA.......................................................................66
    PLACEMENT STATISTICS ...........................................63              HOW TO REGISTER TO VOTE ......................................66
                                                                                    STUDENT RIGHT-TO-KNOW ........................................66
DISCLOSURES & OTHER
INFORMATION .................................. 64

5
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
and within easy walking distance to several bus lines and           Cordon Bleu Scottsdale
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,      Stephen Chavez – Chef-Instructor
located at 225 Liberty Street, New York, NY 10281.                  Education: California School of Culinary Arts, Le
                                                                    Cordon Bleu Scottsdale
MISSION STATEMENT                                                   Experience: BakeMark, Tierra Mia, Los Angeles
The Institute of Culinary Education and its campuses are            Turf Club, Caffé Opera
dedicated to inspiring our students to reach their full       Dustin Chen – Chef-Instructor
potential through an education that emphasizes                      Education: Le Cordon Bleu Los Angeles
technique and professionalism. We accomplish this in a              Experience: LA LGBT Center, Amity Foundation,
passionate, disciplined environment that fosters                    Energy Bistro, PIRCH, Vertical Wine Bistro, Hot
excellence, critical thinking and creativity in students,           Stuff Café
faculty and staff. The Institute of Culinary Education is     Sohrob Esmaili – Chef-Instructor
committed to ongoing assessment and institutional                   Education: Culinary Institute of America, Le
improvement for the benefit of our students, staff, faculty         Cordon Bleu Los Angeles
and administration.                                                 Experience: San Francisco Proper Hotel,
                                                                    Grammercy Tavern, Untitled//Studio Café, The
HISTORY                                                             Harrrison, Jean-Georges
After 42 years of award-winning education in NYC, the         Peter George – Chef-Instructor
Institute of Culinary Education decided to open a campus            Education: Waltham Forest College, City & Guilds
in Pasadena due to its vibrant food culture and thriving            of London Institute, American InterContinental
job market. The West Coast has long inspired the rest of            University
the country with its innovative cuisine and exciting dining         Experience: DoubleTree Hotels, Walt Disney
scene. Opportunities abound for culinarians, with the               Studios, Sheraton Hotels, Le Cordon Bleu
National Restaurant Association recently reporting a          Andrey Godzhik – Instructor
robust 5.6 percent increase in restaurant positions.                Education: John Jay College of Criminal Justice
California also has one of the country’s highest                    Experience: Smith & Wollensky, Pino Luongo
employment rates in the categories of “Chefs and Head               Restaurants, Spago, CUT and SIDEbar, Wolfgang
Cooks” and “Lodging Managers.” We believe that our                  Puck, ROKU Sunset, Designed Hospitality Projects
unique programs can make an important contribution to               (owner)
students and employers alike, as we work toward our           Hervé Guillard – Director of Education, Dean of
mission of helping students to “find their culinary voice.”   Students
                                                                    Education: University of Grenoble, California
FACILITIES                                                          School of Culinary Arts
ICE’s Los Angeles campus features 38,000 sq. ft. of                 Experience: Culinary Wonders, Le Cordon Bleu,
education and administrative space. The facility is located         College of the Canyons, University of Antelope
at 521 East Green Street, and includes the following:               Valley
•    Seven Fully-Equipped Teaching Kitchen                    Cyril Kabaoglu – Lead 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
refrigerators, dishwashers, salamanders and char broilers.          Ray, Abode Restaurant, Manhattan Country Club,
Kitchens also contain commercial appliances including               Bastide, Four Oaks Restaurant.
food processors, mixers, blenders and cookware. The           Alan Kang – Chef –Instructor
campus itself is three floors with elevators and is                 Education: Le Cordon Bleu Los Angeles
handicap-accessible.                                                Experience: Bon Temps, The Factory Kitchen,
                                                                    Cliff’s Edge, Hinoki and the Bird, Republique,
                                                                    Drago Centro
                                                              Andrew Lakin – Chef-Instructor
                                                                    Education: University of Iowa, Kendall College
                                                                    Experience: W Hotel, Gjelina, Post & Beam, Pitfire
                                                                    Artisan Pizza, Manuela, Mixed Company, MTN

6
Mishel LeDoux – Director of Hospitality & Restaurant         Education Act of 2009 (as amended) and Division 7.5 of
Management                                                   Title 5 of the California Code of Regulations.
      Education: West Valley College, San José State
      University                                             The Bureau can be reached at:
      Experience: Spago, Wolfgang Puck’s Grand Café,         Bureau for Private Postsecondary Education (BPPE)
      CUT, The Bazaar, LEDOUX Hospitality Consulting         P.O. Box 980818,
Joy Meyer – Instructor                                       Sacramento, CA 95798-0818
      Education: Cypress College, Fullerton College          Phone: (888) 370-7589
      Experience: R.A. Patina Group, Vice Lounge,            www.bppe.ca.gov
      Racion, Colette, Trejo’s Tacos Cantina
Eric Mickle – Chef-Instructor, Associate Dean of             ACCREDITATION
Students                                                     Accredited by the Accrediting Commission of Career
      Education: Art Institute of California, San Diego      Schools and Colleges (ACCSC) as a branch location of the
      Experience: Orange Hill Restaurant, Lou’s on the       Institute of Culinary Education in New York, NY.
      Hill, Gordon Ramsay Steak, Seablue, Nobhill,
      Bourbon Steak, Four Seasons Resort Aviara              Accrediting Commission of Career Schools and Colleges
Eric Rowse – Chef Instructor                                 (ACCSC)
      Education: California Culinary Academy                 2101 Wilson Blvd. Suite 302
      Experience: Altaeats, Packing House Wines,             Arlington, VA 2220
      Barcito, Claud & Co. Eatery                            (703) 247-4212
Norma Salazar – Chef-Instructor
      Education: Long Beach City College                     The Accrediting Commission of Career Schools and
      Experience: The Gilded Rose Catering Company           Colleges is listed by the U.S. Department of Education as
      (owner), Hyatt Regency Hotel, Hotel Queen Mary,        a nationally recognized accrediting agency.
      The Beverly Hills Hotel and Bungalows, Le Cordon
      Bleu, Delicieux Simply Eggless Bakery                  DISCLAIMER
Missy Smith-Chapman – Lead Chef-Instructor                   The Institute of Culinary Education campuses do not have
      Education: Southern California School of Culinary      a pending petition in bankruptcy, not operating as a
      Arts, Le Cordon Bleu                                   debtor in possession, have not filed a petition within the
      Experience: Taste Catering, Epicurean Life             preceding five years, or had a petition in bankruptcy filed
      Catering, Patina, Artist Inn, Le Cordon Bleu, Edible   against them within the preceding five years that resulted
      Style                                                  in reorganization under Chapter 11 of the United States
Bridget Vickers – Chef-Instructor                            Bankruptcy Code.
      Education: Walden University, ICE
      Experience: Morongo Casino Resort and Spa,             As a prospective student, you are encouraged to review
      Creative Cakes, Good Neighbor Bakery, Cal Poly         this catalog prior to signing an enrollment agreement.
      Corporation Campus Dining, New Frontiers               You are also encouraged to review the School
      Natural Food                                           Performance Fact Sheet, which must be provided to you
                                                             prior to signing an enrollment agreement.
ADMINISTRATION                                               Any questions a student may have regarding this catalog
Rick Smilow – Chairman and Chief Executive Officer           that have not been satisfactorily answered by the
(CEO)                                                        institution may be directed to the Bureau for Private
Matt Petersen – President                                    Postsecondary Education at:
Lachlan Sands –President, Los Angeles Campus and Chief       1747 N. Market Blvd, Suite 225
Academic Officer (CAO)                                       Sacramento, CA 95834
                                                             www.bppe.ca.gov
Gabriela Arzate – Campus Director of Admissions              Phone: (916) 574-8900
Rebecca Freeman – Campus Director of Career Services         Fax: (916) 263-1897
Hervé Guillard – Director of Education/Dean of Students
Jesus Loa – Director of Stewarding and Facilities            A student or any member of the public may file a
Nora Semerdjian –Director of Business Operations             complaint about this institution with Bureau for Private
Kiri Tannenbaum – Director of Culinary Relations             Postsecondary Education by calling (888) 370-7589 toll-
                                                             free or by completing a complaint form, which can be
LICENSURE                                                    obtained on the bureau’s Internet website,
This institution is a private institution approved to        www.bppe.ca.gov. See Student Complaint/Grievance
operate by the California Bureau for Private                 Procedure for additional information.
Postsecondary Education. Approval to operate means the
institution is compliant with the minimum standards
contained in the California Private Postsecondary

7
CAREER CULINARY ARTS
CURRICULUM                                                     Course 4: Plating & Restaurant Simulation – 52 Hours
This 642-hour diploma program consists of nine courses.        In this final course of the series, you’ll further refine your
The first eight courses are composed of 108 four-hour          abilities as you focus on preparing game specialties like
lessons held at ICE. The ninth course is an off-site           rabbit, quail and venison. You will also plate entrées as
externship. The program is constructed as follows.             you simulate the experience of cooking in a restaurant.

Course 1: Culinary Fundamentals 1 - Kitchen Essentials – 60    Course Highlights:
Hours                                                                 Roast Squab with Dirty Rice and Pan Gravy
Most culinarians begin their culinary journey by learning             Braised Rabbit with Prosciutto and Red Onions
how to pare and prepare greens and vegetables. After a                Pan Roasted Cod with Manilla Clams and
comprehensive introduction to knife skills and food                    Chorizo
safety, you’ll use a range of methods for preparing                   Grilled Hangar Steak with Caramelized Shallots
vegetables, progressing from salads to complex vegetarian              and Chive Mashed Potatoes
cuisine, as you begin to explore the techniques that
underlie fine cooking.                                         Course 5: Pastry & Baking – 52 Hours
                                                               The skills taught in this course are not just for desserts –
Course Highlights:                                             they can be used in savory cooking as well. From custards
       Grilled Eggplant and Portobello Sandwich with          and pizza to biscuits and frozen desserts, you will prepare
        Fresh Mozzarella and Romesco                           specialties that can be part of exciting entrees or
       Vegetarian Three-Bean Chili with Ancho and             memorable finales to the dining experience.
        Sweet Chili Peppers
       Grain Bowl with Quinoa/Lentil Pilaf and                Course Highlights:
        Roasted Vegetables                                            Chocolate Soufflé
                                                                      Sweet and Savory Quick Breads
Course 2: Culinary Fundamentals 2 - Poultry, Pork & Lamb –            Pizza and flatbreads
48 Hours                                                              Crème Brulee
The first in a series of three courses on protein-based
cuisine, this course will stress key techniques like           Course 6: International Cuisine 1 - Mediterranean, the
sautéing, roasting, braising and grilling. With an             Americas, & Asia – 56 Hours
emphasis on sustainability, you will fabricate the essential   Cuisine from the Mediterranean, from Greece to North
cuts and prepare stocks and sauces that completely utilize     Africa, exerts an important influence on the way many
each ingredient. Then you’ll prepare dishes to practice        chefs cook nowadays. You will explore the staple
each technique and build your confidence and                   ingredients, various flavor profiles and key dishes of the
competence.                                                    region, and use them as a portal to studying the foods of
                                                               the Americas.
Course Highlights:                                             Asia: The panoply of Asian flavors and techniques exert a
       Sous Vide Chicken Breast with Jus Lie                  growing influence on culinary arts around the world.
       Sautéed Duck Breast with Orange Gastrique              Understanding how to use the herbs, spices, ingredients
       Pan Roasted Rack of Lamb with Red Wine pan             and methods that characterize these cuisines is a necessity
        sauce                                                  in today’s global food scene. Centering on flavor profiles
       Grilled Brined Pork Chop with Caramelized              and specific techniques, this course acquaints students
        Onion and Bourbon Sauce                                with the essential dishes of India, China, Japan, and
                                                               Thailand.
Course 3: Culinary Fundamentals 3 - Veal, Beef & Seafood –
56 Hours                                                       Course Highlights:
Structured in the same way as Course 2, you’ll fabricate              Falafel
steaks, paillards, cutlets and chops, and prepare soups,              Roast Turkey with Mole Negro
brown sauces and pan sauces as you continue to deepen                 Jamaican Jerk Chicken
your understanding of fundamental techniques. You’ll                  Pad Thai
also apply these methods to seafood, including flat fish,             Northern Indian Lamb Curry
round fish and shellfish as you prepare dishes that                   Sushi
highlight the special skills that these foods require.
                                                               Course 7: International Cuisine 2 - France, Italy & Garde
Course Highlights:                                             Manger – 48 Hours
       Braised Osso Bucco with Risotto                        France: France is considered the touchstone for all
       Sautéed Filet Mignon with Bearnaise                    western cuisines – and for good reason. In this course,
       Lobster Bisque                                         students become familiar with characteristic ingredients,
       Grilled Swordfish with Beurre Rouge                    methods and dishes from some of the most important
                                                               culinary regions in the country: Provence, Burgundy,
                                                               Normandy and Alsace.

8
Italy: Regionality is the essence of all things Italian and    PROGRAM DURATION
this concept is central to our presentation of Italian         Program duration varies according to the schedule option
cuisine. We’ll focus on Piedmont, Tuscany, Abruzzo, and        selected. Students may attend class three or five days per
other regions that comprise what we think of as modern-        week. The length of time noted below includes the 210-
day Italian cuisine. Using authentic recipes and               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.                                                                              7:30am-         29 weeks (23 in-
                                                               5 days Morning
                                                                                      11:30am         class, 6 extern.)
Course Highlights:                                                                                    29 weeks (23 in-
       Bouillabaisse with Rouille                             5 days Afternoon 12pm-4pm
                                                                                                      class, 6 extern.)
        Cassoulet                                                                                    46 weeks (38 in-
       Fresh Egg Pasta with Pesto                             3 days Evening         6pm-10pm
                                                                                                      class, 8 extern.)

Course 8: Advanced Cuisine – 60 Hours                          TOTAL INSTITUTIONAL CHARGES
Whether it’s hydrocolloids, fermentation or zero-waste         Total Institutional Charges at the Institute of Culinary
cooking, today’s kitchens rely on innovative ideas and         Education include all program expenses, elective classes,
modern techniques to produce their signature dishes. In        student workshops, registration fee and all applicable
this course, you’ll study the methods, and flavors that the    taxes.
best restaurants are using to take food to the next level,
and create enjoyable dining experiences. Finally, with a        Registration Fee                          $85.00
basket of seasonal ingredients, students will work alone to     Tuition, Payment Period 1 – Hours 1-
create unique menus that demonstrate their skill and                                                      $16,725.39
                                                                321
creativity.
                                                                Tuition, Payment Period 2 – Hours
                                                                                                          $16,725.40
                                                                322-642
Course Highlights:
                                                                Supplies
       Fermentation, Preserving and Pickling                                                             $1,239.21
                                                                (See Supplies below for detail)
       Introduction to Hydrocolloids
                                                                Student Tuition Recovery Fund Fee**       $17.50
       Zero-Waste Cooking
                                                                                  Total Charges*          $34,792.50
       Cooking of the Contemporary Masters

Course 9: Externship - 210 Hours                               *Estimated charges for the period of attendance and the
At the end of their in-class training, all students complete   entire program
an externship course. While ICE strongly recommends            ** $0.50 for every $1,000, rounded to the nearest $1,000
that students extern in restaurant kitchens, they may
request venues such as hotels, catering companies,             Possible additional fees, as applicable:
corporate dining rooms, or test kitchens in accordance              •    Parking $40/month
with their professional goals.                                      •    Replacement ID $5
                                                                    •    Duplicate Diploma $10
EDUCATIONAL OBJECTIVES                                              •    Transcript $5
Graduates of this program possess a thorough
understanding of the primary techniques and principles         SUPPLIES
of food preparation. Graduates will be prepared for an         Supplies are included in the Total Institutional Charges
entry-level position in the foodservice industry. Sample       and are required for the program. Once received, supplies
positions include garde-manger cooks, line cooks, commis       are not refundable. Sales tax, where indicated, is based on
cooks and catering assistants.                                 the tax rate for Pasadena, CA.

The Department of Education 6-digit Classification of          Uniforms
Instructional Programs (CIP) code for this program is:         The following components are included in the school-
12.0503 – Culinary Arts/Chef Training                          issued uniform. Please see Dress Code for additional
                                                               uniform information (page 55).
The Standard Occupational Classification (SOC) codes for         Item          Price Each      Quantity Total Price
this program are:                                                Chef Jackets $50.00           3          $150.00
35-1011.00 – Chefs and Head Cooks                                Chef Pants    $36.00          2          $72.00
35-2013.00 – Cooks, Private Household                            Aprons        $5.00           5          $25.00
35-2014.00 – Cooks, Restaurant                                   Hats          $6.00           2          $12.00
35-2019.00 – Cooks, All Other                                    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.

9
Tools & Knives                                             Books
The following items are included in the Career Culinary    The following books are utilized in the Career Culinary
Arts tool kit. The quantity of each number is one unless   Arts. Students may elect to provide their own copies of
otherwise noted. The tool kit is purchased as one bulk     the texts, should they choose to do so.
item; ICE does not sell individual items from the kit.      Title                       ISBN               Price
  Item #          Item Name                                 Garde Manger, 4E            9780470587805 $40.00
  M12602          2-1/2" Peeling Knife                      The Professional Chef,      9780470421352      $40.00
  M14510          10" German Steel                          9E
  M18810          Bench Scraper                             In the Hands of a Chef      9780470080269 $15.00
  M18820          8" Offset Spatula                         Creating Your Culinary 9781118116845           $24.00
  M18830          4-1/4" Offset Spatula                     Career
  M22807B         7" Flexible Fillet Knife – Millennia      Meat Fabrication            N/A                $11.00
  M23210B         10" Wide Bread Knife – Millennia          Charts
  M23510B         8" Chef's Knife – Renaissance             ICE Readers, Courses        N/A                $50.00
  M23540B         3.5" Paring Knife – Renaissance           1-8
  M23560B         6" Flexible Boning Knife-Flex –                                 Shipping                 $5.00
                  Renaissance                                                     CA Sales Tax 10.25%      $18.96
  M30600M         KnifePack Plus                                                  Total Price              $203.96
  M30956          18" Disp. Pastry Bag – 10 Pack
  M31002          #802 Plain Tube – Large                  ATTENDANCE
  M31006          #806 Plain Tube – Large                  Lateness will affect participation grades and repeated
  M31014          #824 Star Tube – Large                   lateness may result in dismissal.
  M31060          1" Pastry Brush
  M31062          2" Pastry Brush                          Students must be present for 90% of their program. The
  M32003          12" Piano Wire Whip                      Career Culinary Arts consists of two parts: in-class and
  M32004          Plastic Bowl Scraper                     externship. The in-class part is 108 4-hour lessons;
                                                           therefore, a student may not be absent from more than
  M32006          Measuring Spoon Set
                                                           eleven (11) lessons while completing this component of
  M32007          Measuring Cup Set
                                                           the program. While on the 210-hour externship, students
  M32009          15" Solid Metal Spoon
                                                           must complete and submit weekly time sheets. While on
  M32010          15" Slotted Metal Spoon                  externship students are generally required to average of
  M32011          2 oz. Ladle                              35 or more externship hours per week.
  M32020          Large Scraper – Heat Resistant                    Morning and Afternoon Schedules: This
  M32030          Small Scraper – Heat Resistant                     program structure is one (1) lesson per day, five
  M32068          1 oz. Ladle                                        (5) days per week.
  M33001          Digital Thermometer                               Evening Schedule: This program structure is
  M33023          Fish Bone Tweezer – Angled Tip                     one (1) lesson per day, three (3) days per week.
  M33042          Kitchen Shears                                    Hybrid Schedule: This program structure is two
  M33091          Swivel Peeler                                      (2) days per week, one (1) lesson on a weekday
  M33110          4" X 1" Knife Guard (2)                            and two (2) lessons on a weekend day.
  M33111          6" X 1" Knife Guard
  M33112          10" X 2" Knife Guard                     Any student that is not present for at least two hours in a
  M33113          8" X 2" Knife Guard                      class will be marked absent. Students who exceed the
  M33115          8" X 1.5" Knife Guard                    10% absence rate in class or on externship will face
  M33182          12" Hi-Temp Spoon                        dismissal from their program and will be subject to refund
  M33183B         High Heat Fish Turner                    policies mandated by the state of California and Federal
  M33241          Ruler                                    Title IV regulations.
  M33251          Small Calculator
  M33322          Knife Cuts Model Set IV                  EVALUATION CRITERIA
  M33330          12" Locking Tongs
                                                           Examinations/Projects
  M35140          Plating Spoon-Solid - 7-7/8" (2)         At the end of each course there will be an examination
  M35401B         Grates Fine Zester – Narrow              (practical or written) or a research project which will be
                  Subtotal                     $600.00     50% of the course grade. There is not a cumulative final
                  CA Sales Tax 10.25%          $61.50      examination required for completion of the program.
                  Total Price                  $661.50
                                                           Participation/Performance
                                                           A student’s work in class as assessed by the chef-
                                                           instructor will be 50% of the grade. Evaluation grades are
                                                           based on:
                                                                1. Uniform

10
•    Wears a complete, clean and
                    unwrinkled uniform. See Dress Code
                    for details.
     2.   Food Safety
         Keeps work area sanitized
         Does not cross-contaminate
         Keeps food at a safe temperature
         Wears gloves when appropriate
         Hair is restrained (hair nets are available in the
          kitchens); men are clean-shaven or have
          trimmed beards/moustaches; no nail polish or
          long fingernails
     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.

11
CULINARY ARTS & MANAGEMENT
CURRICULUM                                                     menus as a project, which will become part of their final
This 62 credit hour (1348 contact hour) Associate of           business plans.
Occupational Studies program consists of 25 courses,
including externship, taught over 60 weeks. The program        Course 4: Purchasing & Cost Control – 3.0 Credit Hours
is divided into 25 credit-hours of hands-on culinary arts      Strategies for purchasing and control are vital for the
training (including 8 credit hours of externship, 21 credit-   success of any culinary operation. This course examines
hours of restaurant and culinary management training,          labor, beverage and food costs, and revenue control.
and 16 credit-hours of applied general education               Purchasing guidelines, inventory and control, employee-
asynchronous online courses which emphasize leadership         performance standards, productivity and scheduling, use
and career skills. The final courses are an off-site           of point-of-sale systems, computers, and new technology
externship. The program is constructed as follows.             are also reviewed.

Course 1: Culinary Fundamentals 1 - Kitchen Essentials – 2.5   Course 5: Social Psychology and Interpersonal Relations – 3.0
Credit Hours                                                   Credit Hours
Most culinarians begin their culinary journey by learning      This course will examine social context and the way it
how to pare and prepare greens and vegetables. After a         influences our thoughts, feelings, and behaviors. Students
comprehensive introduction to knife skills and food            will be encouraged to reflect on the application of social
safety, you’ll use a range of methods for preparing            psychology concepts to real-world problems and to
vegetables, progressing from salads to complex vegetarian      incorporate concepts explored in class to its relevance in
cuisine, as you begin to explore the techniques that           their own lives.
underlie fine cooking.
                                                               Course 6: Marketing – 2.0 Credit Hours
Course Highlights:                                             Culinary businesses are marketing businesses from the
       Grilled Eggplant and Portobello Sandwich with          moment an idea is developed through opening and
        Fresh Mozzarella and Romesco                           operation. This course provides an in-depth examination
       Vegetarian Three-Bean Chili with Ancho and             of how a marketing plan is developed, including market
        Sweet Chili Peppers                                    research, positioning, product mix, and life cycle. This
       Grain Bowl with Quinoa/Lentil Pilaf and                includes development of potential strategies for
        Roasted Vegetables                                     advertising, merchandising, public relations, social media,
                                                               and promotion.
Course 2: Culinary Fundamentals 2 - Poultry, Pork & Lamb –
2.0 Credit Hours                                               Course 7: Service Management – 2.0 Credit Hours
The first in a series of three courses on protein-based        Managing the front of the house requires particular
cuisine, this course will stress key techniques like           knowledge and skill. Students are introduced to the tools
sautéing, roasting, braising and grilling. With an             and techniques of service and service management in
emphasis on sustainability, you will fabricate the essential   restaurants and other foodservice operations. This course
cuts and prepare stocks and sauces that completely utilize     also covers how to build customer satisfaction.
each ingredient. Then you’ll prepare dishes to practice
each technique and build your confidence and                   Course 8: Business Communications – 3.0 Credit Hours
competence.                                                    This course introduces students to the foundations of
                                                               communication in a culinary business setting. This course
Course Highlights:                                             will examine and apply the types and purposes of various
       Sous Vide Chicken Breast with Jus Lie                  business documents; create messages using appropriate
       Sautéed Duck Breast with Orange Gastrique              channels for delivery based on context, audience and
       Pan Roasted Rack of Lamb with Red Wine pan             purpose; understand the effect of technology, such as
        sauce                                                  social media, on business communication. Students will
       Grilled Brined Pork Chop with Caramelized              also explore written and verbal communication strategies
        Onion and Bourbon Sauce                                as they relate to recipe writing, reviewing, food blogging
                                                               and culinary demonstrations.
Course 3: Concept Development & Menu Design – 2.0 Credit
Hours                                                          Course 9: Culinary Fundamentals 3 - Veal, Beef & Seafood –
This course is designed to acquaint students with the          2.0 Credit Hours
realities of a culinary business concept — from creativity     Structured in the same way as Course 2, you’ll fabricate
to profitability. By surveying the industry, students          steaks, paillards, cutlets and chops, and prepare soups,
explore all types of operations and analyze concepts, as       brown sauces and pan sauces as you continue to deepen
well as research feasibility and location selection.           your understanding of fundamental techniques. You’ll
Students gain the knowledge required to develop and            also apply these methods to seafood, including flat fish,
refine their ideas. This course also gives a comprehensive     round fish and shellfish as you prepare dishes that
view of key aspects of the menu, including planning,           highlight the special skills that these foods require.
pricing, layout, and design. Students prepare sample
                                                               Course Highlights:

12
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