The Main Course - Winter 2020 - 10

10

CAREERDIVISION
HOSPITALITY & HOTEL MANAGEMENT

The comprehensive Hospitality & Hotel Management diploma
program is designed to prepare students for a career in the
hospitality field. The 12-month curriculum consists of 438 hours
of classroom teaching to small 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 program gives students the
opportunity to see the hospitality industry through the eyes of the
vibrant hotel and tourism scene in New York City. Each
hospitality student will work with Opera property management
software to facilitate the educational process and prepare them
to begin their career.
The 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
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 &
Hotel Management diploma program also includes 45 hours of
electives taught by ICE's award-winning Culinary Arts, Pastry &
Baking Arts, Restaurant & Culinary Management and wine
studies instructors.
The curriculum at ICE is focused, creative and inspired by
real-world experiences.
For tuition rates and start dates, see page 5.

CURRICULUM OUTLINE
The 638-hour diploma program has 10 courses composed of 219 lessons (150 lessons in the evening) plus 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: FACILITY & ROOM DIVISION 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, recordkeeping, and audit procedures.

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.

SELECTED JOB PLACEMENTS FOR
INSTITUTE OF CULINARY EDUCATION STUDENTS
RESTAURANTS

* ABC Restaurants
* Ai Fiore
* Aquavit
* Aureole
* Avant Garden
* Balthazar
* Bar Boulud
* Blue Hill
* Blue Hill at Stone Barns
* Blue Smoke
* Bouchon Bakery (NYC)
* The Breslin
* Buddakan (NYC)
* Butter
* Café Boulud
* Craft
* Cosme
* Daniel
* db Bistro Moderne
* Del Posto
* Eataly
* Eleven Madison Park
* Empellon

* Gato
* Gotham Bar & Grill
* Gramercy Tavern
* Hearth
* Jean Georges
* Lafayette
* Landmarc
* Le Bernardin
* Le Coucou
* Lilia
* Lure Fishbar
* Maialino
* Marea
* The Modern
* Momofuku
* Morimoto
* Nix
* Nobu
* Oceana
* Olmstead
* Perry St
* Per Se
* Prune
* Runner & Stone
* Riverpark

* Shake Shack
* The Nomad
* Union Square Cafe
* Wallsé
* Harvest Restaurant Group (NJ)
* Bouchon Bistro (Yountville, CA)
* Craftsmen & Wolves
(San Francisco, CA)
* Café Boulud (Palm Beach, FL)
* Lucques (Los Angeles, CA)
* Zahav (Philadelphia, PA)
* French Laundry (Yountville, CA)
* June (Seattle, WA)
* Jockey Hollow (Morristown, NJ)
* Spago (Los Angeles, CA)
* The Nomad (Los Angeles, CA)

MEDIA

CATERING

* Walt Disney World Resorts
* Marriott
* The Mark
* The Peninsula (NY)
* The W Hotels
* Aramark
* Flik Hospitality

* Abigail Kirsch Catering
* Union Square Events
* Feast & Fetes
* The Cleaver Company
* Great Performances

This list is a sample. Visit ice.edu for complete lists of externship and job placement sites.

ice.edu/CareerTraining

* "Food & Wine"
* "Everyday with Rachael Ray"
* "Food Network"
* Martha Stewart Living Omnimedia
* "Saveur"
* "Good Housekeeping"

BAKERIES & PATISSERIES

* Amy's Bread
* Balthazar Bakery
* Ladurée
* Dominique Ansel Bakery & Kitchen
* Financier Patisserie
* Le Pain Quotidien

HOTELS & CORPORATE DINING


http://www.ice.edu http://www.ice.edu/CareerTraining

The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
Latin
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Health-Supportive
Vegan & Gluten-Free
Couples´ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - Couples´ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4
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