ICE CAREER CATALOG 2021-2022 - INSTITUTE OF CULINARY EDUCATION LOS ANGELES CAMPUS
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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
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
1CURRICULUM ............................................................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
2SUPPLIES ..................................................................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
3VACCINATION 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
4MEET 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
5OVERVIEW
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
6Mishel 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
7CAREER 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.
8Italy: 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.
9Tools & 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.
11CULINARY 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:
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