Culinary Arts Programs at The Institute of Culinary Education (ICE)
The prestigious Institute of Culinary Education (ICE) in N.Y. City features an in-depth curriculum in Culinary Arts, Pastry & Baking, and Culinary Management. In just 6-11 months, aspiring chefs, pastry chefs, restaurateurs, and culinary professionals earn diplomas and study a variety of regional and international cuisines in small classes, with distinguished chefs. Joint-diploma programs offer two diplomas in 11 months. Morning, afternoon, evening, and weekend classes are available. A superior record in externships, clear entrepreneurial focus and industry-leading career placement services have widely-recognized ICE as one of the leading institutions in America to begin a culinary career.
• Culinary Arts
• Pastry & Baking
• Culinary Management
• Joint Diploma: Culinary Arts and Culinary Management
• Joint Diploma: Pastry & Baking and Culinary Management
American Institute of Wine & Food, International Association of Culinary Professionals, International Wine & Food Society, James Beard Foundation, National Restaurant Association (and Educational Foundation), Society of Wine Educators, Sommelier Society of America, The Bread Bakers Guild of America, U.S. Personal Chef Association, Women Chefs and Restaurateurs. Accredited by ACCSCT.
Special Programs and Career Services: Culinary Arts and Pastry & Baking programs include 210-hours in critically-acclaimed restaurants, hotels, pastry or catering facilities. Sites include: Union Square Café, Le Bernadin, Gramercy Tavern, Daniel, Mesa Grill, and Nobu. Students who extern outside of N.Y. take advantage of ICE’s national connections to get into the best kitchens. Nine-day student trip to France offered including cooking and baking classes, market visits and vineyard tours. Elective classes on specialized wine, baking, and cooking topics. Advanced pastry program with visiting masters for alumni via ICE’s Center for Advance Pastry Studies (CAPS). More than half of externs are offered employment at their externship site.
Location: 42,000 square feet in the heart of America’s Culinary Capital: N.Y. City. 12 professionally equipped, state-of-the-art kitchens, bake shop, catering service, 3 classrooms, 2 demonstration laboratories, food production kitchen, lecture room, library and 2 student lounges.
Financial Aid: Sallie Mae or Wachovia Student Funding may be available for those who qualify. Scholarships and work study opportunities are also available.
Admissions: Students begin career training year-round. Program calendar is continuous, with convenient start dates each month all throughout the year. Prospective students must have a high school diploma or GED to be considered for admission. Applicants are strongly encouraged to visit ICE and sit in on classes.