The Main Course - Summer 2017 - 8

8

CAREERDIVISION

Stephen Zagor
Dean, School of Business & Management Studies

DIPLOMA IN RESTAURANT & CULINARY MANAGEMENT
This innovative course, unique in New York, is
designed to give students the management skills
necessary for the individual who wants to become
a chef, restaurant manager, or owner of a culinary
business. A culinary business is broadly defined
to include food and beverage operations such as
restaurants, catering companies, and specialty
food or pastry shops. Compared to longer, more
traditional restaurant-management programs,
ICE's Diploma in Restaurant and Culinary
Management
(CMD)
has
a
strong
entrepreneurial and practical focus.
The 316-hour curriculum is composed of four
modules that are divided into nine courses.
Classes meet two or three times a week for 26 to
35 weeks, depending on the schedule. The CMD
program is offered mornings, afternoons,
evenings, and weekends. This arrangement
complements the Culinary Arts and Pastry &
Baking Arts programs and is timed so that
students may earn two diplomas concurrently.
Each class is divided into two sections so that
students are learning and integrating material
from two different courses every day. Externships
are not required in the CMD program, but job
placement assistance is available for graduates.
The program's teaching materials range from
textbooks and current articles to case studies,

field trips, videos, and frequent guest lecturers.
Our small class size allows us to tailor the
educational experience to the needs of each
student.
The program attracts a wide range of students.
For some, the goal is general management in an
established restaurant or hospitality operation.
For others, the CMD program is a first step on an
entrepreneurial path that will lead to opening
their own businesses. The students are as varied
as their goals. Each class contains career
changers, working chefs who want to learn about
the business end of the restaurant world, and
those in family foodservice businesses.
The program culminates with each student
preparing and presenting a business plan that
defines the culinary business of his or her
choosing. To achieve this goal, each course in the
CMD program is designed as a building block for
the plan.
For tuition rates and start dates, see page 5.

SELECTED ALUMNI
IN CULINARY
& HOSPITALITY
MANAGEMENT
METRO NEW YORK
Michael Lawrence ('90)

Director of Operations,
Daniel Boulud's Dinex Group

Justin Philips ('07)

Owner, Beer Table
(Grand Central Terminal)

Omri Green ('03)

Business Development Manager,
Union Square Events

Marc Meisel ('00)

Regional Manager, Restaurants
Bloomingdale's

Christina Delli Santi ('15)

Front Office Assistant Manager,
The Ace Hotel

Katrin Naelapaa ('91)

Director, Wines from Spain

Melissa Patel ('05)

Controller, Union Square Events

CURRICULUM OUTLINE

Jim Nawn ('11)

The 316-hour diploma program contains 9 courses, which are divided into 79 lessons (106 lessons in evening classes). The program is constructed as follows:

COURSE 1: MENU DESIGN & CONCEPT DEVELOPMENT: 45 HOURS

COURSE 6: FINANCE & ACCOUNTING: 45 HOURS

This course is designed to acquaint students with the realities of a culinary
business concept and menu-from creativity to profitability. By surveying the
industry, students explore all types of operations, analyze concepts, understand
menu strategies, as well as research feasibility and location selection. Students gain
the knowledge required to develop and refine their ideas. Students prepare sample
menus as a project, which will later become part of their final business plans.

A working understanding of the numbers is critically important to culinary
success. The curriculum for this course focuses on the use of financial statements
as a tool for control and decision-making. Topics include balance sheets,
statements of net income, break-even analysis, cash flow, and financing. Budgets,
industry standards, and variation analyses are emphasized. Students will learn
about the flow of financial information from the guest point-of-sale transactions,
through the accumulation of information in the general ledger, to presentation in
financial statement format. Financial ratio benchmarks are also discussed. In the
Analysis of Cases and Exercises, the case study method is used to give
students a real life experience in understanding financials.

COURSE 2: MARKETING: 30 HOURS
This section of the program gives the student an understanding of the
comprehensive strategies involved in planning and executing an effective
marketing program for a food service operation. The section will also explain the
critical role that marketing plays in the success of a business. Such topics as Social
media, internet, public relations, advertising, merchandising and promotions
are covered. Student will be able to develop a comprehensive marketing plan
for their concept using the variety of strategies learned during the course.

COURSE 3: FOOD SAFETY: 16 HOURS
Proper food handling and safety procedures are important elements of a
successful culinary business. In this course, students earn the nationally
recognized ServSafe certification while learning the essential principles of food
safety.

COURSE 4: SUPERVISORY MANAGEMENT AND LAW: 45 HOURS
Culinary businesses are people businesses, requiring an understanding of
management skills. In this course, students focus on the major functions of
management, including leadership, motivation, communication, hiring practices,
recruitment, training, discipline, and staff organization. In addition legal
requirements, liabilities, and regulations to protect a business from lawsuits and
legal misunderstandings are taught. This course focuses on the legal rights and
responsibilities of owners and operators. Topics include labor relations,
employment law, real estate, and contracts. In addition, various business
structures are surveyed.

COURSE 7: SERVICE MANAGEMENT: 30 HOURS
Whether a restaurant, bakery or food store, managing the front of the house
requires particular knowledge and skill. Students are introduced to the tools and
techniques of service and service management in restaurants and other
foodservice operations. This course also covers how to build customer satisfaction
and development of a service culture.

COURSE 8: FACILITIES & DESIGN: 30 HOURS
This course examines how to bring a concept from design through construction and
final inspection. Whether they're planning to renovate or build a restaurant from
scratch, students gain insight into capital costs and budgeting, as well as how to
work with architects, designers, and contractors. Topics include equipment and
systems basics, space analysis, product and people flows, and kitchen and
interior design.

COURSE 9: BEVERAGE & WINE: 30 HOURS
Beverage sales is a challenging business. This course explores all areas of beverage
service, including wine, spirits, beer, mixology, non-alcoholic drinks, coffees, teas
and bar design. Wine tasting and appreciation is included. Students will receive
alcohol safety service certifications.

Owner, Agricola & The Dinky,
Princeton, NJ

Alex Valdes-Fauli ('05)

Senior General Manager,
Shake Shack Madison Square Park

Jason Soloway ('11)

Owner, Wallflower and The Eddy

Eric Perlmutter ('04)

Co-Owner, E&E Grillhouse, Hill & Bay

Jake Cerrone ('06)

Food & Beverage Director
Doubletree Suites by Hilton, Times Square

Lori Palencia ('05)

Catering Manager, Grand Hyatt Regency,
Jersey City

Samantha Whitlam ('14)

Director of Operations
Epicurie Boulud (The Dinex Group)

NATIONAL
Armandino Batali ('98)

Chef/Owner, Salumi & Salumi Artisan Cured
Meats (Seattle, WA)
Father of Chef Mario Batali

Inez Ribustello ('98)

Wine Consultant/Owner,
On the Square (Tarboro, NC)
Former Beverage Manager;
Windows on the World

Derek Nottingham ('91)

Resident District Manager, Bon Appetit Management, American University, (Washington,
DC)

COURSE 5: PURCHASING & COST CONTROL: 45 HOURS

Dan Long ('03)

Strategies for purchasing and control are vital for the success of any culinary
operation. This course examines labor, beverage and food costs, and revenue
control. Purchasing guidelines, sourcing, inventory and control, employeeperformance standards, productivity and scheduling, and use of point-of-sale
systems and computer software are also reviewed.

Founder, Mad Greens,
over 30 locations across the country

Manuel Pastrana ('12)

Housekeeping Manager, 1 Hotels South Beach
(Miami, FL)

Matt Meyer ('06)

Area Director, Shake Shack (Chicago, IL)

ALUMNI CAREER DEVELOPMENT
Career Services stays on the pulse of student and alumni needs with its ongoing Career Development series. These quarterly programs, which are free and open only to current students and graduates of the
Institute's career programs, address various employment issues affecting today's food professionals.

Annual Alumni Party
Monday, April 24, 6-9pm
Mix, mingle, and meet your fellow alumni. This is a great chance to catch up
with old friends and make some new connections. Lots of refreshments and
light bites will be on hand to enjoy while chatting with other ICE friends. There
will be door prizes and other giveaways too! So ring up your old class buddies
and head on over. Note: Each ICE alum may bring one guest.

Pop-Up Recruiting Visits at ICE
Various dates throughout the spring
ICE's Student Lounge transforms into a pop-up recruiting location for various
culinary and hospitality companies looking to hire the best and brightest. For each
visit, we'll host a spotlight employer whose reps will chat with students and alumni

about available career tracks, full-time and part-time positions, and externships.
Be sure to get details on all upcoming events by enrolling in ICE's weekly "News
from Career Services" e-newsletter at placement@ice.edu.

Fall Career Fair & Networking Reception
Wednesday, September 13, 4-6pm
This networking reception is for current students and alumni alike. Our Fall Career
Fair will bring together employers from virtually every niche of the
food and hospitality business (catering, large restaurant groups, corporate dining,
hotels, and much more), as well as our network of "connected alumni." If you're
looking for part- or full-time opportunities or just want to talk with industry
professionals, chefs, or other grads about future endeavors, here's your chance to
gain the information and contacts you need to make your next move. Remember
to bring lots of resumes, and dress to impress!

Please RSVP to placement@ice.edu or (212) 847-0700, ext. 429.

ice.edu/CareerTraining

For daily updates,
follow @iceculinary
on Facebook, Twitter,
Instagram, and Snapchat.
You can also visit our blog for
highlights of the unique
happenings in and around
ICE, including alumni news,
special events, and guest
lectures at ICE.

blog.ice.edu


http://blog.ice.edu 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