The Main Course - Winter 2020 - 8

8

CAREERDIVISION
HEALTH-SUPPORTIVE CULINARY ARTS

The Institute of Culinary Education's new Natural Gourmet
Center promotes nutrition, wellness and sustainability with
vegetable-forward curriculum inspired by the Natural Gourmet
Institute. The Health-Supportive Culinary Arts career training
program offered here consists of 632 instructional hours.
Students are in the classroom for 432 hours and then complete
an externship over the course of 200 hours, acquiring real-world
experience in the culinary field.
The Natural Gourmet Institute used specific criteria for making
mindful and deliberate decisions when sourcing ingredients:
whole, fresh, seasonal, traditional, balanced, local and delicious.
These seven principles of food selection promote a sustainable
food system with regard for natural resources and people while
empowering chefs and cooks to lead the conversation about food,
wellness and health. This mission is at the foundation of ICE's
new curriculum, which incorporates whole foods, nutrition
education, plant-based cooking and meals that heal. The
principles extend to the pastry modules, which include flourless,

vegan and gluten-free desserts and breads, as well as
traditional pastries. The Natural Gourmet Center's food and
healing coursework focuses on the health-supportive qualities
of ingredients and cooking techniques and how to use them
to best benefit health. Through interdisciplinary training, both
Eastern and Western food theories and applications are
taught. Nutrition and health experts contributed to the
content of practical classes and lectures on topics such as
whole foods dynamics, living foods, nutrition and cooking for
people with illnesses.
ICE's career services can assist students with finding
applicable externships at plant-based, health-supportive,
nutrition-focused or vegan businesses in accordance with
individual career goals.
For tuition rates and start dates, see page 5.

CURRICULUM OUTLINE
The diploma program contains 9 courses. The first 10 courses are composed of 108 four-hour lessons held at ICE. The ninth course is an off-site externship.
The program is constructed as follows:
COURSE HIGHLIGHTS:
COURSE 1: FUNDAMENTALS OF PLANT-BASED CUISINE - 52 HOURS
* Preparing pies, tarts and galettes using vegan ingredients.
Focusing on fundamental culinary techniques and criteria for selecting quality ingredients, this course will * Baking and decorating cakes.
introduce the foundations for preparing health-supportive, whole-foods cuisine.
* Preparing vegan cookies, puddings and ice creams.
* Preparing flourless desserts.
COURSE HIGHLIGHTS:
* Studying how to utilize sugar, butter and white flour alternatives.
* Knife skills training
* Dishes include: chocolate cherry pecan bars, ginger cake with lemon coconut cream and black sesame
* Principles of food science.
ice cream.
* Culinary techniques including sauté, roast, blanch, braise and pressure cook.
* Exploring the health benefits, healing qualities and versatility of sea vegetables and how to
prepare them.
COURSE 6: BREAD AND PASTA - 52 HOURS
* Dishes include: arame strudel, wakame salad with orange, and coconut-lime flan.
As you continue to explore the art and science of baking, you will focus on yeasted breads, quick breads,
pizza and focaccia with wheat-free and gluten-free options. This course also includes pasta making.
COURSE 2: SOY, GRAINS AND LEGUMES - 56 HOURS
COURSE HIGHLIGHTS:
In this course, we continue your education on plant-forward cuisine to include a variety of bean and grain, * Preparing quick breads, scones, pancakes, crêpes, waffles and biscuits.
seitan, stock and sauce preparations
* Preparing hearth and pan breads.
* Using alternative flours and ingredients in bread baking.
COURSE HIGHLIGHTS:
* Preparing ravioli, tortellini, fettucine and gnocchi.
* Identifying and preparing a variety of beans in salads, purees, stews and soups.
* Preparing appetizers, entrees and desserts to order.
* Identifying and preparing whole grains using various techniques.
* Dishes include: herb ravioli with porcini mushroom pesto and tofu ricotta; wild rice pancakes;
* Preparing vegan and vegetarian stocks using traditional culinary techniques.
and bulgur raisin pan bread.
* Preparing vegan and vegetarian versions of mother sauces and other modern vegan sauces.
* Making seitan and preparing it in a variety of ways.
* Dishes include: curried red lentil soup with coconut, baked quinoa with fresh peas and herbs, and stuffed COURSE 7: FOOD AND HEALING 1 AND ADVANCED CULINARY TECHNIQUES - 52 HOURS
poblano chiles with browned tempeh.
The link between diet, lifestyle and wellness is well-established, and this course will provide perspectives
on this relationship by looking at cardiovascular system health, the microbiome and detoxification systems.
COURSE 3: SOUPS, STEWS AND HIGHPROTEIN FOODS - 56 HOURS
On the culinary side, we prepare raw foods, living foods, and spa and retreat specialties. You will also focus
In this course, we prepare soups and stews highlighting whole grains, beans, vegetables and non-dairy on improvisational cooking using seasonal ingredients and developing a vegan, four-course banquet
alternatives. We teach how protein sources come in a variety of forms - both plant and animal. We also project.
teach how to source and prepare poultry, fish and eggs, and how to prepare soy foods in health-conscious, COURSE HIGHLIGHTS:
traditional forms.
* Improvisational cooking.
* Preparing spa and retreat cuisine.
COURSE HIGHLIGHTS:
* Preparing raw foods.
* Preparing soups and stews.
* Recipe costing and testing.
* Fabricating and preparing poultry, finfish and shellfish.
* Dishes include: pomegranate, blueberry and ginger elixir; vegetable and tempeh wraps with
* Plating theory.
avocado-cilantro cream; Mediterranean roasted black cod with muhammara.
* Preparing soufflés, custards and emulsified sauces.
* Identifying and preparing traditional soy foods, such as tempeh, tofu, edamame, miso, shoyu and
tamari.
COURSE 8: FOOD AND HEALING 2 AND WORLD CUISINES - 56 HOURS
* Dishes include: beet borscht with tofu sour cream; shiitake broth with shrimp, soba and baby bok choy;
This
course extends the emphasis on integrative health as it explores food and the immune system,
and hazelnut-crusted flounder with mango salsa.
kitchen pharmacy, diets designed to promote cancer prevention and treatment support, Ayurveda, and
Macrobiotics. You will prepare specialty dishes from Asia, Mexico, India and Italy.
COURSE 4: ADVANCED CULINARY APPLICATIONS - 52 HOURS
COURSE HIGHLIGHTS:
In this course, you will apply your growing command of health-supportive techniques to preparing salads, * Preparing dishes and meals designed to boost immunity.
hors d'oeuvres, pâtés and terrines, a brunch, and a buffet. In the career realm, you will hone your skills at * Preparing macrobiotic cuisine.
menu planning and recipe writing while exploring career paths in personal and private cooking, * Preparing Ayurvedic cuisine.
catering and teaching. You will also study theoretical approaches to the energetics of food, factors that * Preparing world cuisine menus.
impact longevity, and the role of fats, protein and carbohydrates in a healthy, whole-foods diet.
* Presenting a four-course vegan banquet.
* Dishes include: hiziki with carrots, onions and agé tofu; burdock, carrot and onion kimpura; and egg
COURSE HIGHLIGHTS:
plant buns with fermented plum condiment.
* Preparing pâtés and terrines.
* Preparing salads that showcase whole, seasonal ingredients.
* Writing and formatting a recipe properly.
COURSE 9: EXTERNSHIP - 200 HOURS
* Learning how to design menus that are nutritious and balanced according to the program's criteria.
At the end of their in-class training, all students are must attain an externship. While the Institute
* Preparing balanced, health-supportive brunch and buffet menus.
of Culinary Education recommends that students extern in restaurant kitchens, they may request
* Dishes include: massaged kale salad with roasted chickpeas and pickled red onions, truffled portobello
venues such as hotels, catering companies, corporate dining rooms or pastry shops in accordance with
mousse with fig thyme preserve, and Asian buckwheat noodle salad.
their professional goals.
COURSE 5: BAKING AND DESSERTS - 56 HOURS
The quality of our baking and desserts can benefit from using ingredients that are more natural,
unprocessed and whole. In this course, we convert conventional baking recipes to alternatives featuring
whole-grain flours and less-refined sweeteners, without sacrificing taste or texture. You will also
prepare baked goods and desserts that meet special dietary needs, such as vegan, gluten-free and dairyfree.

Lorne Feldman, Pastry & Baking Arts '04
ICE Dean of Students
In 2003, Lorne Feldman left his 13-year career in psychology to pursue pastry. He'd
been working with people in challenging situations, such as homelessness and
substance abuse, throughout his career; for self-care, he pursued baking as a hobby
while dreaming of running a modern Jewish bakery based on his grandmother's
recipes. After enrolling at ICE, he was especially inspired by Chef Cara Tannenbaum,
who taught him how to think about cakes in a new way: "That first contact with the
industry was pivotal in my professional development." Chef Lorne subsequently
worked at the French bakery Ceci Cela and the catering hall Capitale before becoming
the pastry sous chef at Rockefeller Center and the pastry chef at Soho House, among
other positions. This transitioned naturally into teaching, first as a culinary instructor
for the nonprofit The Fortune Society, then teaching pastry and baking for Queens

ice.edu/CareerTraining

INSTRUCTOR PROFILE
Community House and Project Renewal. Now, he's transitioned to ICE's dean of
students, replacing his former instructor and inspiration, Chef Cara, who recently
retired from her 22-year career in the same position. In this role, Chef Lorne
combines his psychology, pastry and education experiences: "My background as a
student here provides me with empathy and the chance to effectively convey that."
He aims to be supportive, welcoming and resourceful in his new role, pointing out,
"I'm very in tune with how outside factors affect academic progress, and have an
open-door policy for students to tell us what's going on in their lives." While
developing activities to improve student life, such as pop-up tastings, he adds, "If we
can train students to think critically about their work here, they will be better
positioned to advance in their career goals."


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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