The Main Course - Winter 2020 - 15

PROFESSIONAL DEVELOPMENT

15

AND CONTINUING EDUCATION
RESTAURANT BUSINESS CLASSES WITH RICK CAMAC
Dean of Restaurant & Hospitality Management

10 Things Any New or Prospective
Restaurateur Should Know
Monday, January 27, 6-9 p.m.
Tuesday, April 28, 6-9 p.m.
$100 D 1 session D Level 1
From Rick Camac, the entrepreneur behind the Fatty Group
(Fatty Crab, Fatty 'Cue), you'll learn some of the many lessons
he wishes he'd known when he opened his first restaurant.
Mistakes are costly but can be easily avoided with education;
unfortunately, most of us "don't know what we don't know." So
here, Rick presents the answers to many of your questions,
including those you might not even know to ask. We'll cover
topics such as: why create a business plan, and what should it
contain; what to look for in investors; should you be chefdriven; what outside help do you need; what to negotiate in a
lease; understanding numbers and profit-loss ratios; and much
more. You won't want to start any hospitality-related business
without first taking this course.

Restaurant Financials
Wednesday, January 29, 6-9 p.m.
$100 D 1 session D Level 1
Included in this course with ICE Dean of Restaurant &
Hospitality Management Rick Camac is every document you
need in order to plan, open, and run a successful business. We
will discuss the best financials to include in your business plan

(Use of Proceeds, Detail Sales Projections, Detail Labor
Projections, P&L pro forma, and more), as well as all your
ongoing needs. The financials from these plans have launched
many successful businesses (including many by Rick himself,
the entrepreneur behind the acclaimed Fatty Group of
restaurants). You'll also get plenty of real-world examples. We'll
first focus on your prime cost and talk about the most
important figure to track. The Weekly Dashboard will show you
how to manage and view those critical numbers weekly, as Rick
gives you tips on how to motivate your managers to care about
them too. You'll get an overview of how to evaluate your P&Ls,
what your ratios should be, and how to compare year over year
and against budget. This course will benefit anyone trying to
better understand their business, planning on starting their
own business, or looking to move up the ranks with a strong
understanding of what makes restaurants tick.

How to Open a Ghost Restaurant
Tuesday, March 10, 6-8 p.m.
$100 D 1 session D Level 1
One of the hottest trends in the food business today is deliveryonly, also known as a ghost restaurant. Whether as incremental
revenue for an existing business or as an outright new business,
this is a trend that's going to stick - especially in any area
where real estate values and lease rates are high. In deliveryonly, you don't need a storefront; basement or second-floor

spaces may be sufficient. So instead of paying $125 to $500
(and more) per square foot, you can get space for a fraction of
that cost. You don't need to maintain a front-of-house staff, or
even tables and chairs. Overall, your payroll can even be cut by
33 percent to 50 percent. Using ICE dean of restaurant and
hospitality management Rick Camac's extensive real-world
business experience, you'll learn how to profit big in the
foodservice business.

The Art of Writing a Menu
Rick Camac
Wednesday, February 26, 6-8 p.m.
$100 D 1 session D Level 1
A menu isn't just a guide to your venue's food and drink
options; it should also be a marketing tool! Rick Camac, the
entrepreneur behind the Fatty Group, teaches you the craft of
menu engineering - that is, the art and science of writing
menus to best sell your concept while maximizing sales and
profitability. Let Rick, ICE's dean of restaurant and hospitality
management, teach you his proven techniques to ensure that
restaurateurs (whether prospective or active) achieve that goal
- making your menu a carefully planned and designed work
of marketing genius!

BEVERAGE STUDIES
EAMON ROCKEY

ANTHONY GIGLIO

DIRECTOR OF BEVERAGE STUDIES

Anthony Giglio is a journalist, author, sommelier and educator known for
his witty, charming and unpretentious style. He is the wine director for the
American Express Centurion Lounge Global Network and a longtime
contributing editor to Food & Wine magazine. He has written for numerous
publications, including New York magazine, Esquire, Details, Every Day
with Rachael Ray, Travel + Leisure, Departures and Parade. He was also a
restaurant critic for The New York Sun, Robb Report and Worth. Anthony
will leverage his vast network of wine-industry relationships to host a range
of talented guest lecturers in the new Beverage Program.

In the last 12 years, Eamon Rockey has grown to be recognized as one of New
York's leading, new experts on beverage and hospitality service management.
Prior to ICE, he was the general manager of Betony, which was named
Esquire magazine's Best New Restaurant in 2013. He also designed and
opened Aska and Atera (each earned two Michelin stars), where he was wine
director and general manager. His career began at NYC's Eleven Madison
Park, where he was a bartender and captain. One of Eamon's attributes is
that "he knows everybody"; he will use those industry relationships to host a
range of great and talented guest lecturers in the new beverage programs
described below.

ICE has developed a unique program designed to explore the beverage and bar sector of the restaurant and hospitality industry. The courses cover spirits, mixology, wine, business and management in
the beverage arena. Each course has 16 lessons, and the courses may be taken in any order. Depending on your background, interests and aspirations, you may wish to enroll in one, two or all three.
The program has options for current hospitality professionals and newcomers to the field, including bartenders, sommeliers, servers or cooks who are interested in wine, the beverage sector, beverage
management or broadened exposure. Students receive a certificate of completion for each course taken.

FUNDAMENTALS & SERVICE OF WINE

BEVERAGE PROGRAM MANAGEMENT

Anthony Giglio
Tuesdays and Thursdays, Feb. 18-April 9, 12-3 p.m.
Tuition: $1,575 D16 sessions D Level 3
To fully benefit from their current skills, wine professionals should enrich their knowledge of the
product and enhanced sales techniques. Lectures and tastings will explore terroir, viticulture,
fermentation, vinification, varietals, cellaring and major wine production regions, while covering
service and presentation techniques with demonstrations and hands-on exercises. New York
sommeliers will teach about wine and how to offer it effectively during guest lectures. Students will
have the opportunity to learn the skill of evaluating and tasting wine for quality and flaws,
hospitality-driven service, and sales. Each class will include a tasting of at least six wines. The class
will include an in-depth tour and tasting of a local winery, as well as a written and practical
examination of material covered and the ServSafe alcohol exam.

Eamon Rockey
Tuesdays and Thursdays, Feb. 18-April 9, 11 a.m.-2 p.m.
Tuition: $1,200 D16 sessions D Level 3
Beverage managers require skills beyond guest relations and serving drinks. Purchasing,
budgeting, creating menus, staff education and utilizing technology are key tools in a successful
hospitality business. This intensive course will focus on introducing the essential concepts and
techniques that maximize profitability and efficiency. From using Excel to executing costing protocols
to best HR practices and harassment training, this course will educate on how to think like a manager.
The course also covers nonalcoholic beverages and equipment selection. A background in hospitality
is recommended. The course includes a visit to a successful on-premise operation's facilities led by a
hands-on operator, an examination of material covered, and ServSafe manager exam.
COURSE HIGHLIGHTS

COURSE HIGHLIGHTS

* Techniques for analytical wine evaluation.
* Sales and marketing for the wine professional.
* Understanding varietal and regional characteristics.
* Formal and informal wine service.
* In-depth survey of Old- and New-World wines.
* Sake, sochu and sparkling wines.
Lesson 1: Fundamentals of Wine Composition
Lesson 2: Viticulture & Vinification
Lesson 3: Grape Varieties & Cellaring Wines
Lesson 4: Wines of the U.S. & Canada
Lesson 5: Wines of South American & South
Africa
Lesson 6: Wines of Australia & New Zealand
Lesson 7: Field Trip to Urban Winery

Lesson 8: Wines of France
Lesson 9: Wines of Italy
Lesson 10: Wines of Spain & Portugal
Lesson 11: Wines of Germany & Austria
Lesson 12: Other European Wines
Lesson 13: Fortified Wines & Digestives
Lesson 14: Sparkling Wines of the World
Lesson 15: Fermented Beverages of Asia

* Beverage menu development.
* Staff and team training.
* Bar and cellar design.
* Excel and P.O.S. for beverage business.
* Profit and loss and financial analysis.

Lesson 1: Human Resources & Hiring
Lesson 2: NY & National Labor Laws
Lesson 3: Safety & Sanitation for Managers
Lesson 4: Excel for Pros
Lesson 5: Hospitality Menu Development
Lesson 6: Minimizing Waste Costs
Lesson 7: Efficient Bar & Cellar Design
Lesson 8: Drafting Budgets

* Sales and marketing.
* Anti-harassment training.
* Nonalcoholic beverages as a profit center.
* Purveyors, purchasing, inventory and controls.

Lesson 9: Field Trip to NYC Operator
Lesson 10: Relationships with Beverage Reps
Lesson 11: Setting a Marketing & PR Agenda
Lesson 12: Modern NonAlcoholic Beverages
Lesson 13: Educating Your Team
Lesson 14: Evaluating Your Worth
Lesson 15: ServeSafe Manager Course
Lesson 16: Course Review & Final Exam

ESSENTIALS
OF SPIRITS
& MIXOLOGY
COMING IN 2020

For more information, call 888.810.CHEF


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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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