The Main Course - Winter 2020 - 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 might not 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 VinesRushing, 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 a fast-growing job
sector, 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 Health-Supportive Culinary
Arts program runs 432 hours in class and 200
on externship. The diploma in Restaurant &
Culinary Management program runs 316
classroom hours. The Hospitality & Hotel
Management diploma program runs 438 hours
in class and 200 hours on externship.
Schedules are varied, allowing you to pick your
options. Total program length ranges from 28
to 52 weeks.

What if I'd like a career in the hospitality
industry?
In that case, we'd recommend ICE's Hospitality
& Hotel Management diploma program
(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 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, 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.

Tuition, fees and charges for the Culinary Arts
Program starts at $36,050, $33,950 for the
Pastry & Baking Arts program, $30,500 for the
Health-Supportive Culinary Arts program,
$13,980 for the Culinary Management
program, and $13,980 for the Hospitality &
Hotel Management diploma, 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.

CAREER PROGRAMS SCHEDULE DEC 2019-MAY 2020

Can students take two programs at the same
time, and is there a discount for doing so?

CULINARY ARTS

Entrepreneurial Culinary Arts, Pastry & Baking
Arts and Health-Supportive Culinary Arts
students may add the diploma in Restaurant
and Culinary Management program to their
studies and earn two diplomas. Further, a 10%
tuition discount is offered on the Restaurant
and Culinary Management program if
enrollment is concurrent with a Culinary Arts,
Pastry & Baking Arts or Health-Supportive
Culinary Arts program.

PROGRAM

CLASS TIME

CLASS DAYS

PROGRAM LENGTH

Mornings

8 a.m.-12 p.m.

Mon-Fri

8 months

1/7 * 3/16 * 4/21 * 5/27

Afternoons

1-5 p.m.

Mon-Fri

8 months

12/10 * 2/18

Evenings

6-10 p.m.

Tue, Wed, Thu

12 months

2/25

Weekend

9 a.m.-5 p.m.

Sat, Sun

11 months

12/7* 3/14

PROGRAM

CLASS TIME

CLASS DAYS

How will I find a job when I've finished?

Mornings

8 a.m.-12 p.m.

Mon-Fri

8 months

2/25 * 5/21

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.

Afternoons

1-5 p.m.

Mon-Fri

8 months

12/12 * 3/26

Evenings

6-10 p.m.

Tue, Wed, Thu

12 months

2/19

Weekends

9 a.m.-5 p.m.

Sat, Sun

10 months

4/4

D $36,050 (weekends/evenings)

$40,660 (mornings/afternoons)

PASTRY & BAKING ARTS
$39,900 (mornings/afternoons)

D $29,900-$33,950 (weekends/evenings)
PROGRAM LENGTH

START DATES

HEALTH-SUPPORTIVE CULINARY ARTS
$34,500 (mornings/afternoons)

D $30,500 (hybrid)
PROGRAM LENGTH

START DATES

PROGRAM

CLASS TIME

CLASS DAYS

Mornings

8 a.m.-12 p.m.

Mon-Fri

7 months

1/14

Afternoons

1-5 p.m.

Mon-Fri

7 months

3/18

Wed, Sat

13 months

2/12 * 5/11

Hybrid

6-10 p.m./9 a.m.-5 p.m.

Why go to ICE?

RESTAURANT & CULINARY MANAGEMENT

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."

$15,530 (mornings/afternoons)

1. 93% of students surveyed reporting that
they would "recommend the school to a
friend."
2. Exceptional faculty qualifications.
3. Quality of facilities and location.
4. Exceptional commitment to our students.
ICE has also won the IACP's (International
Association of Culinary Professionals) Award
of Excellence for Culinary Schools twice in the
last decade and was named the best culinary
school in America by The Daily Meal,
EDinformatics and The Best Schools in 2016.

START DATES

D $13,980 (evenings/hybrid)
PROGRAM LENGTH

START DATES

PROGRAM

CLASS TIME

CLASS DAYS

Mornings

8 a.m.-12 p.m.

Mon, Wed, Thu

7 months

2/27 * 5/13

Afternoons

1-5 p.m.

Mon, Wed, Thu

7 months

4/7

6-9 p.m.

Mon, Tue, Thu

10 months

TBD

10 months

TBD

Evenings
Hybrid

6-9 p.m./9 a.m.-3:30 p.m. Wed, Sat

HOSPITALITY & HOTEL MANAGEMENT
$15,990 (morning/afternoons)

D $13,990 (evenings)
PROGRAM LENGTH

START DATES

PROGRAM

CLASS TIME

CLASS DAYS

Mornings

8 a.m.-12 p.m.

Tue, Wed, Fri

12 months

Afternoons

1-5 p.m.

Mon-Fri

12 months

3/3

Evenings

6-9 p.m.

Mon, Tue, Wed, Thu

12 months

TBD

4/14

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.

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.

For more information, call 888.366.CHEF


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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