The Main Course - Summer 2017 - 5

5

FREQUENTLY ASKED QUESTIONS
Why go to culinary school?
What can I expect to learn?
Sometimes prospective students ask us why
they should enroll in culinary school. Why not
simply find a good restaurant and learn on the
job? While working in a restaurant helps you
assess whether the field is indeed for you, a
drawback to on-the-job training is that your
culinary education is limited to the repertoire
of a single employer. Moreover, you may learn
the hows of cooking by working in a restaurant,
but your employer probably wouldn't have time
to teach you the whys of cooking. That's where
culinary school comes in. We consider
questions such as Why does a sauce break?
Why does a cake fall? What makes a stock
cloudy?

ICE'S HONORS & AWARDS

The James Beard Foundation is the nation's most prestigious organization,
awarding chefs, restaurants, and culinary professionals. ICE alumni have
won seven times in the last 10 years.
This includes chef Alison Vines-Rushing,
2004 winner of the Rising Star Chef in America award, and Gina DePalma, 2009 Best Pastry Chef
winner.

Named Best
Culinary School
in New York
by "New York"
Magazine

How much does school cost?
Is financial aid available?

What can I do with a culinary diploma?
The food-service field is one of the fastest
growing job sectors in the United States today,
and employers increasingly see a culinary
school diploma as an essential credential for a
job in their kitchens. But working as a food
professional can mean more than just working
in a restaurant. Other possibilities include
catering; hotel and restaurant management;
publishing and television; private and
corporate dining; specialty food retailing; food
styling; wholesale and retail baking; food and
beverage consulting; freelance food writing;
and recipe development.

How long will it take me to earn a diploma?
ICE is unique because the school offers
convenient morning, afternoon, evening and
weekend classes starting each month through
the calendar year. The Culinary Arts and Pastry
& Baking Arts programs run 650 or 610
hours-440 or 400 hours in class and 210
hours on externship. The Diploma in
Restaurant and Culinary Management
Program runs 316 classroom hours. The
Hospitality Management Program runs 438
hours in class and 200 hours on externship.
Schedules are varied, allowing you to pick your
schedule options. Total program length ranges
from 24 to 55 weeks.

What if I'd like a career in the hospitality
industry?
In that case, we'd recommend ICE's diploma
program, Hospitality Management (HMD). A
career path in hotels can combine elements of
marketing,
customer
service,
event
management, and tourism. Hotels also tend to
provide clear paths for both advancement, and
the opportunity to move nationally or
internationally if you so desire. HMD classes
meet three or four times per week and the
program takes 12 months to complete.

Can you describe the students?
We see a broad range, from 18-year-olds just
out of high school, to career changers with
many years of experience in fields from
medicine to music, from computers to
construction. They come from all over the
United States and the world, including
countries such as Brazil, the Philippines, Israel,
England, and Korea, and from all walks of life.
Our student population is approximately 40%
men and 60% women.

CAREER
PROGRAMS
2015-2016

ATuition for the Culinary Arts Program starts
at $35,990, $33,890 for the Pastry & Baking
Arts Program, $13,920 for the Culinary
Management Program, and $13,990 for the
Hospitality Management Program, depending
on the desired schedule. Plenty of payment
options, including private bank loans and
extended payment programs, are available to
those who qualify. Comfortable monthly
payments make ICE a more affordable option
for a lot of students.

Can students take two programs at the same
time, and is there a discount for doing so?
Entrepreneurial Culinary Arts and Pastry &
Baking Arts students may add the Diploma in
Restaurant and Culinary Management
program to their studies and earn two diplomas
in the time it takes to earn just one at other
culinary schools. Further, a 10% tuition
discount is offered on the CMD program if
enrollment is concurrent with a Culinary Arts
or Pastry & Baking Arts program.

How will I find a job when I've finished?
Our Department of Career Services makes job
placement assistance available to all graduates
and alumni. While in the program, you will
benefit from job fairs, résumé workshops,
interviewing seminars, advisement sessions,
and volunteer opportunities. We maintain
extensive job listings, from entry-level to
advanced positions, through our established
network of graduates, chefs, and other culinary
contacts in New York City and elsewhere.
Alumni have access to a weekly email that lists
a wide range of job opportunities at all levels.

Why go to ICE?
We are very proud of the recognition that ICE
has received from chefs, alumni, and the larger
culinary community. But our most objective
praise comes from an important national
association of educational professionals. Nearly
every major culinary school in America,
including ICE, is accredited by the Accrediting
Commission of Career Schools and Colleges
(ACCSC). An ACCSC team made up of industry
and educational experts conducted two-day
inspections of ICE in 2000 and 2005. In 2000,
after the first inspection, the accrediting team
cited four separate "Items of Excellence."
1. 100% student satisfaction:
All students surveyed would "recommend
the school to a friend."
2. Outstanding faculty and faculty
commitment to students.
3. Facilities and equipment.
4. Involvement in community service.
ICE has also won the IACP's (International
Association of Culinary Professionals) Award
of Excellence for Culinary Schools several times
in the last decade.

For more information, and to request
our career course catalog,
call Career Admissions at (888) 366-CHEF, or
see our website, ice.edu/careertraining.
ICE is one of the first culinary institutes
in the world to fully incorporate the iPad into
its educational program.

CAREER PROGRAMS SCHEDULE MAY-SEPT 2017
CAREER CULINARY ARTS PROGRAM
$40,100 (mornings/intensive/afternoons)
PROGRAM
Mornings
Afternoons
Evenings
Weekend
Hybrid

CLASS TIME
8am-12pm
1-5pm
6-10pm
9am-5pm
6-10pm/9am-5pm

F $35,990 (weekends/hybrid/evenings)

CLASS DAYS
Mon-Fri
Mon-Fri
Tue, Wed, Thu
Sat, Sun
Sun, Mon, Tue

PROGRAM LENGTH
8 Months
8 Months
12 Months
10 Months
10 Months

START DATES
6/13 * 8/8 * 9/6
8/22 * 9/26
6/28 * 9/13
5/6
8/15

CAREER PASTRY AND BAKING ARTS PROGRAM
$38,350 (mornings/afternoons/intensive)
PROGRAM
Mornings
Afternoons
Evenings
Weekends
Hybrid

CLASS TIME
8am-12pm
1-5pm
6-10pm
9am-5pm
6-10pm/9am-5pm

F $33,890 (weekends/hybrid/evenings)

CLASS DAYS
Mon-Fri
Mon-Fri
Tue, Wed, Thu
Sat, Sun
Wed, Thurs, Sat

PROGRAM LENGTH
8 Months
8 Months
12 Months
10 Months
10 Months

START DATES
8/1 * 9/12
5/8 * 8/23
TBD
9/23
8/16

DIPLOMA IN RESTAURANT AND CULINARY MANAGEMENT
$15,470 (mornings/afternoons)
PROGRAM
Mornings
Mornings
Afternoons
Evenings

CLASS TIME
8am-12pm
8am-12pm
1-5pm
6-9pm

F $13,920 (evenings/weekends/hybrid)

CLASS DAYS
Mon, Wed, Thu
Mon, Tue, Thu
Mon, Wed, Thu
Mon, Tue, Thu

PROGRAM LENGTH
7 Months
7 Months
7 Months
10 Months

START DATES
6/19 * 9/18
8/7
TBD
5/8

HOSPITALITY MANAGEMENT PROGRAM

$15,990 (morning/afternoons)

F $13,990 (evenings)

PROGRAM
Mornings
Afternoons
Evenings

CLASS DAYS
PROGRAM LENGTH
Tue, Wed, Fri
12 Months
Mon, Tue, Thu
12 Months
Mon, Tue, Wed, Thu 12 Months

CLASS TIME
8am-12pm
1-5pm
6-9pm

START DATES
5/10
9/5
8/14

Costs noted above for ICE's Culinary Arts and Pastry and Baking Arts programs include:
iPad, uniforms, student tool kit, Wusthof knife set, and books. See official school catalog for details.
Tuition is subject to change and may vary by schedule.

Please contact your admissions representative for the most current information.

SELECTED JOB PLACEMENTS
FOR INSTITUTE OF CULINARY EDUCATION STUDENTS
Restaurants
* ABC Kitchen
* Ai Fiore
* Aquavit
* Aureole
* Balthazar
* Bar Boulud
* Blue Hill
* Blue Hill at Stone Barns
* Blue Smoke
* Bouchon Bakery (NYC)
* The Breslin
* Buddakan (NYC)
* Café Boulud
* Craft Restaurant Group
* Cosme
* Daniel
* David Burke Kitchen
* db Bistro Moderne
* Del Posto
* Dovetail
* Eataly
* Eleven Madison Park
* Esca
* Gato
* Gotham Bar & Grill
* Gramercy Tavern
* Hearth
* Jean Georges
* Lafayette

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Landmarc
Le Bernardin
Lupa
Le Coucou
Maialino
Marea
Marlow & Sons
The Modern
Momofuku
Morimoto
Nobu
Oceana
Perry St
Per Se
Prune
Runner & Stone
Riverpark
Shake Shack
The Musket Room
The Nomad
The Spotted Pig
Tertulia
Union Square Cafe
Wallsé
Harvest Restaurant Group (NJ)
La Mar (San Francisco, CA)
Bouchon Bistro (Yountville, CA)
Craftsmen & Wolves (San Francisco, CA)
Café Boulud (Palm Beach, FL)
Lucques (Los Angeles, CA)
Café at Chez Panisse (Berkley, CA)

Catering
* Abigail Kirsch Catering
* Union Square Events
* Feast & Fetes
* The Cleaver Company
* Great Performances
Media
* "Food & Wine"
* "Everyday with Rachael Ray"
* "Food Network"
* Martha Stewart Living Omnimedia
* "Saveur"
* "Good Housekeeping"
Bakeries & Patisseries
* Amy's Bread
* Balthazar Bakery
* Carlo's (Hoboken, NJ)
* FIKA
* Financier Patisserie
* Le Pain Quotidien
Hotels & Corporate Dining
* Club Med
* Marriott
* The Mark
* The Peninsula (NY)
* The W Hotels
* Aramark
* New York Palace

For more information, call 888.366.CHEF


http://www.ice.edu/careertraining

Table of Contents for the Digital Edition of The Main Course - Summer 2017

Table of Contents
Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Culinary Management Program
Hospitality Management Program
Alumni News
Bread Baking
Cake Decorating; School News
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Classes in Food Media
Professional Development
Alumni & Student Profiles
Program Overview
Basics; Knife Skills
Techniques of Cooking
American; Meat & Steakhouse
Sauces
Fish & Seafood
Surf & Turf; ICE on Location
Italian; French
ICE Pro Series
Asian; Latin
The Essential Cuisines
Foreign Flavors; Local & Seasonal
Entertaining
Healthful & Vegetarian; Gluten-Free
International Trips
Couples’ Cooking
Family & Teen
Techniques of Pastry & Baking
Cake Decorating; Pastry & Baking
Cake Baking & Decorating
Chocolate; Bread
Gluten-Free Baking
Private Cooking Parties
Wine
Cocktails, Spirits & Beer; Mixology
Calendar
Walking Tours
The Main Course - Summer 2017 - Cover1
The Main Course - Summer 2017 - Table of Contents
The Main Course - Summer 2017 - 3
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Frequently Asked Questions
The Main Course - Summer 2017 - Culinary Arts Program
The Main Course - Summer 2017 - Pastry & Baking Arts Program
The Main Course - Summer 2017 - Culinary Management Program
The Main Course - Summer 2017 - Alumni News
The Main Course - Summer 2017 - Bread Baking
The Main Course - Summer 2017 - Cake Decorating; School News
The Main Course - Summer 2017 - Demonstrations; First Fridays
The Main Course - Summer 2017 - Classes with Michael Laiskonis
The Main Course - Summer 2017 - Professional Development
The Main Course - Summer 2017 - Alumni & Student Profiles
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Basics; Knife Skills
The Main Course - Summer 2017 - Techniques of Cooking
The Main Course - Summer 2017 - 19
The Main Course - Summer 2017 - American; Meat & Steakhouse
The Main Course - Summer 2017 - Sauces
The Main Course - Summer 2017 - Fish & Seafood
The Main Course - Summer 2017 - Surf & Turf; ICE on Location
The Main Course - Summer 2017 - Italian; French
The Main Course - Summer 2017 - ICE Pro Series
The Main Course - Summer 2017 - Asian; Latin
The Main Course - Summer 2017 - The Essential Cuisines
The Main Course - Summer 2017 - Foreign Flavors; Local & Seasonal
The Main Course - Summer 2017 - Entertaining
The Main Course - Summer 2017 - Healthful & Vegetarian; Gluten-Free
The Main Course - Summer 2017 - International Trips
The Main Course - Summer 2017 - Couples’ Cooking
The Main Course - Summer 2017 - Family & Teen
The Main Course - Summer 2017 - Techniques of Pastry & Baking
The Main Course - Summer 2017 - Cake Decorating; Pastry & Baking
The Main Course - Summer 2017 - Cake Baking & Decorating
The Main Course - Summer 2017 - Chocolate; Bread
The Main Course - Summer 2017 - Gluten-Free Baking
The Main Course - Summer 2017 - Private Cooking Parties
The Main Course - Summer 2017 - Wine
The Main Course - Summer 2017 - Cocktails, Spirits & Beer; Mixology
The Main Course - Summer 2017 - Calendar
The Main Course - Summer 2017 - 43
The Main Course - Summer 2017 - Walking Tours
http://www.nxtbookMEDIA.com