The Main Course - Summer 2017 - 9

CAREERDIVISION

Tom Voss
Dean, School of Hospitality Management

9

HOSPITALITY MANAGEMENT
The Hospitality Management Program offered at ICE features a
comprehensive diploma program that puts students on the fast
track to a career in hospitality management. The eight-to-12month curriculum consists of 438 hours of classroom learning in
small, attentive groups, and puts theory into practice with 200
hours of externship. ICE's unique educational approach consists
of lectures, hands-on instruction, practical field work, and
project-based learning. Field trips and guest lecturers give
students first-hand exposure to the industry and offer a variety of
perspectives. The Hospitality Management Program at ICE
enables students to see the hospitality industry through the eyes
of the vibrant hospitality scene in New York City. Each hospitality
student will have access to a school iPad with industry-relevant
software to facilitate the educational process and prepare them
to begin their career.
The in-school curriculum begins with an introduction to the
hospitality, travel, and tourism industries, then progresses
through accounting and finance, front and back-office hotel
operations, MIS and technology, food and beverage management,
housekeeping, sales and marketing, human resources, and finally

rounds off with event management and conference planning. To
complete their studies, students embark on a 200-hour
externship in a resort, hotel, or other hospitality enterprise, where
they apply their learned knowledge and skills while gaining
valuable experience. This is vital because it takes the theory of
classroom instruction and applies it to a practical work
environment. The Hospitality Management Program also
includes 45 hours of electives taught by ICE's award-winning
Culinary Arts, Pastry & Baking Arts, Culinary Management, and
Wine Studies chef instructors.
The curriculum at ICE is focused and creative, and relates
closely to the real world. Graduates will be well prepared for their
first day on the job of an entry-level management position within
the hospitality industry.
For tuition rates and start dates, see page 5.

CURRICULUM OUTLINE

The diploma program contains 11 courses. The first 10 courses are comprised of 107 lessons held at ICE.
The eleventh course is a 200-hour off site externship. The program is constructed as follows:

COURSE 1: INTRODUCTION TO THE HOSPITALITY, TRAVEL & TOURISM INDUSTRIES: 40 HOURS

COURSE 7: HOSPITALITY SALES & MARKETING: 44 HOURS

From marketing and management to food costs and event planning, this first course introduces students
to the wide world of hospitality management. Get an overview of the functions and structures within a
typical hospitality enterprise.

Even the most extraordinary property can fail if it is not positioned and marketed properly. From
marketing audits and evaluations to consumer targeting and evaluation, this course provides students
with an in-depth look at the sales officeorganization, telemarketing, cross-promotions, and sales force
management required to optimize a property's performance and reach a targeted demographic.

COURSE 2: HOSPITALITY HUMAN RESOURCES & SUPERVISION: 44 HOURS
One of the most essential components of a successful hospitality enterprise is the people. This course
teaches students how to effectively recruit, train, supervise, and maintain the staff that will either make
or break their property. Learn the skills needed to successfully manage a team-oriented staff through
lectures and discussions about computerized human resource information systems, management
techniques, union shops, and employee discipline.

COURSE 3: HOSPITALITY & ROOM DIVISIONS MANAGEMENT: 48 HOURS
A hospitality enterprise's room division is responsible for meeting guests' expectations for a clean, safe,
and secure environment. This course provides students with an understanding of the essential safety
policies and procedures associated with OSHA safety regulations, laundry and maintenance operations,
and the best practices for effectively managing a secure environment for your guests.

COURSE 4: MATHEMATICAL & FINANCIAL CONCEPTS FOR HOSPITALITY: 44 HOURS
Like most industries, success in the hospitality management industry depends on ambition, hard work,
and numbers. Menu pricing, payroll, and occupancy rates are just a few of the topics covered in this
course, which teaches students how to accurately and efficiently associate numbers with both the
financial and logistical aspects of hospitality management.

COURSE 5: HOSPITALITY FOOD &BEVERAGE MANAGEMENT: 44 HOURS
Restaurants, banquet halls, in-room dining services and lounges are all a part of any top-level hospitality
enterprise. They rely on the food and beverage division. This course provides students with an in-depth
look at menu design, restaurant public relations, dining room management, alcoholic beverage service,
and financial management tools.

COURSE 6: HOTEL OPERATIONS: FRONT & BACK OFFICE MANAGEMENT: 50 HOURS
Successfully managing a hotel requires an awareness of every transaction and process that takes place
from the time a guest checks in to the time they check out. This course provides students with an
in-depth look at both front and back office management responsibilities, including reservation, security,
record-keeping, and audit procedures.

ALUMNI NEWS SUMMER 2017
* 2016's Eater Awards saw ICE alumni
among the ranks of honorees: Matt Hyland
(Culinary '05) received a National Instagram
Badge of Honor for Emmy Squared; Missy
Robbins (Culinary '95) of Lilia picked up
Restaurant of the Year, New York (Readers'
Choice), as well as Chef of the Year, New York
(Readers' Choice and Editors' Choice); while
Westlight, with Anthony Ricco (Culinary '01)
as executive chef, wins Stone Cold Stunner,
New York (Readers' Choice).
* Two of the "New York Times'" Top 10 New
York Restaurants of 2016 were ICE alum
spots: Lilia, with Missy Robbins (Culinary '95)
as chef/partner, and Mr. Donahue's, with Ann
Redding (Culinary '02) as co-chef/owner.
* Star Chefs just dropped its Rising Stars
2017 list for New York, and two ICE alumni
made the cut: Suzanne Cupps (Culinary '06) of
Untitled in the Chefs category, and Matt Hyland (Culinary '04) of Emmy Squared in the
Concept category.
* Shin Kim (Culinary '09) has partnered with
the Ministry of Agriculture, Food and Rural
Affairs of Korea and the Korean Food
Foundation to publish her cookbook,
"Vegetarian Dishes from My Korean Home:
Flavorful Korean Recipes in Simple Steps."
* The James Beard House hosted two ICE
alumni chefs for recent showcases dinners.
Mashama Bailey (Culinary '02) prepared a
Southern menu from her Savannah, Georgia,
hotspot, The Grey, while Joseph Wrede
(Culinary '95) offered Southwestern cuisine
from Joseph's of Santa Fe.

COURSE 8: FOOD PRODUCTION & KITCHEN MANAGEMENT: 40 HOURS
All top hotels have something in common: excellent food venues. The ability to manage kitchens
efficiently and understand food production is a valuable skill that is essential in today's cost-sensitive
environment. The food production course will explore this important department, from inventory, and
progressing to purchasing, storing, menu design, and preparation to plate presentation and planning
and operation. Students will examine kitchen operations in a professional environment.

COURSE 9: EVENT MANAGEMENT & CONFERENCE PLANNING: 44 HOURS
As the hospitality management industry grows, so too does the size and scale of conferences,
conventions, and galas. Large-scale events require complex management skills to create themes,
organize timelines, and coordinate catering and technical resources that include special audio/visual
effects and lighting. This course provides students with an in-depth look at event and conference
planning through interactive lectures and group discussions.

COURSE 10: HOTEL PROPERTY MANAGEMENT SYSTEMS & TECHNOLOGY: 40 HOURS
The digital age hasn't left the hospitality management industry behind. An ever-increasing number of
hotels and resorts rely on key property management systems to control everything from reservations
and energy management to security and event catering. This course familiarizes students with the
industry-leading Micros OPERA system by training them in the uses and functions of technology within
hospitality management.

COURSE 11: EXTERNSHIP: 200 HOURS
At the end of their in-class training, students are assigned an externship to apply the skills they have
gained. Students may choose to complete their externship within a broad range of hospitality and
tourism venues, such as hotels, tourism offices, or catering companies.

45 EXTRA HOURS OF ICE ELECTIVES
Hospitality Management students are given the opportunity to take an additional 45 hours of elective
cooking, baking, or wine/beverage classes and supplement their ICE education, at no additional cost.
From Italian and French cuisine, to greenmarket and artisan cooking, the menu of year-round classes
for ICE students is enormous. Included in the lineup is Wine Essentials, a sophisticated, six-lesson
survey course that provides a foundation for a lifetime of wine knowledge.

For more alumni news, visit ice.edu.

* The Michelin 2017 New York guide has
many ICE alumni-staffed restaurants
receiving stars: David Schneider (Culinary '02),
general manager at Ai Fiori; Anthony Sasso
(Culinary '04), executive chef of Casa Mono;
executive chef Josh Laurano (Culinary '05) and
pastry chef Thea Habjanic (Pastry '10) of La
Sirena; and Ann Redding (Culinary '02),
chef/owner of Uncle Boons. ICE alumni mentions in New York's Michelin Bib Gourmand
also include Sohui Kim (Culinary &
Management '02) chef/owner of The Good
Fork; Ashley Merriman (Culinary '04),
executive chef of Prune; Richard Horiike
(Culinary '06), executive chef of Ganso
Ramen; and Cal Elliot (Culinary '01),
chef/owner of Rye Restaurant.
* John Feingold's (Culinary '13) restaurant Salt
was listed among the 16 Most Memorable
Places to Eat in 2016 by the "Portland Press
Herald," and tied for "Best Spot for a
Romantic Dinner."
* Anthony Sasso (Culinary '04), chef de cuisine
of Casa Mono, is heading up a new tapas-bar
menu within a fellow Batali & Bastianich
restaurant, La Sirena.
* "Total Foodservice" released its 2017 Top
Women in Metro New York Foodservice
Hospitality, and the following ICE alumnae
made the list: Mary Attea, Annisa; Esther
Choi, Mokbar; Suzanne Cupps, Gramercy
Tavern; Maureen Drum, Institute of Culinary
Education; Cai Pandolfino, Green & Tonic;
Mina Pizarro, Juni (now Betony); Ann
Redding, Uncle Boons; Christine Sanchez,
Bold Restaurants; Gail Simmons, Bravo TV;
and Jennifer Tafuri, Rotisserie Georgette.

* Jim Nawn (Culinary/Management '11),
owner of Agricola and the Dinky Bar &
Kitchen in Princeton, will be adding another
restaurant, Cargot, to his growing New Jersey
empire. This newest project lands on
NJ.com's "Where to Eat in 2017" list.

classmates, have teamed up to bring Welsh
cuisine to NYC with Sunken Hundred in
Cobble Hill, Brooklyn.
* As noted in Eater, a new location of Scott
Levine's (Culinary '04) Underwest Doughnuts
just opened up in Penn Station.

* Brooke Siem (Culinary '09) of Prohibition
Bakery, and Gary Gonzalez (Culinary/Pastry
'14), in a special veterans' episode, emerged
victorious as "Chopped" champions on Food
Network.

* Titus Wang (Culinary '04) has been named
executive chef of the first U.S. location of
Coffeemania, a Russian restaurant group with
over 20 restaurants in Moscow.

* Main Road Biscuit, Marissa Drago's
(Management '04) new comfort-food spot on
the North Fork of Long Island, has gotten
some great early press in "Newsday."

* Jessica (Lin) Wu (Culinary '09), managing
owner of General Tso-Boy, is included in an
"Austin Chronicle" roundup of new ethnic
flavors shaping the Texas capital's culinary
landscape.

* Scotty Bernadeau (Hospitality '16) was hired
as the business transient sales manager for the
Starwood/Marriott brand at Sheraton Times
Square.

* Alexis Pisciotta (Culinary '03) was recently
hired as a full-time recipe developer for "Food
Network Magazine."

* Joseph Paulino (Culinary '00) is the opening
executive chef of Royal 35, a new steakhouse
concept in Midtown.
* Matthew Feinberg (Management '16) was
recently hired as maitre d' at Sutton Inn in
Midtown.
* Chad Goldsmith (Management '15) has been
promoted to assistant beverage director and
sommelier at Becco in Midtown.
* Chloe Vichot's (Management '15) sustainable
takeout restaurant, Ancolie, was profiled in
Grubstreet.
* Owner Illtyd Barrett (Management '12) and
executive chef Tom Coughlan (Culinary/
Management '12), who were once ICE

* Stephanie Mendoza (Hospitality '15) has
been hired as the general manager at Raclette
in the East Village.
* Nashville-based Paulette Licitra (Culinary
'04) has recently published her first cookbook,
"Italian Cooking Party: A Little Bit of Italy at
Home."
* Tom Gilliland (Culinary '91) released a new
edition of his award-winning cookbook,
"Fonda San Miguel: Forty Years of Food &
Art," which catalogues dishes from his
acclaimed Austin, Texas, restaurant of the
same name.
* Lauren Cunningham (Management '16) has
been promoted to assistant manager of
merchandising at Murray's Cheese.

For more information, call 888.366.CHEF


http://www.ice.edu

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