The Main Course - Winter 2020 - 9



Rick Camac
Dean, Restaurant & Hospitality Management

This innovative course is designed to cover the
management skills necessary to become a chef,
restaurant manager or owner of a culinary
business. A culinary business is broadly defined
to include food and beverage operations such as
restaurants, catering companies, and specialty
food or pastry shops. ICE's Restaurant &
Culinary Management diploma (CMD) program
has a strong entrepreneurial and practical focus.
The 316-hour curriculum is composed of four
modules that are divided into nine courses.
Classes meet two or three times a week for 26 to
35 weeks, depending on the schedule. The CMD
program is offered in the mornings, afternoons,
evenings and weekends. This arrangement
complements the Culinary Arts and Pastry &
Baking Arts programs and is timed so that
students may earn two diplomas concurrently.
Each class is divided into two sections so that
students are learning and integrating material
from two courses. Externships are not required
in the CMD program, but job placement
assistance is available for graduates. The
program's teaching materials range from
textbooks and current articles to case studies,


field trips, videos and frequent guest lecturers.
Our small class size allows us to tailor the
educational experience to the needs of each
The program attracts a wide range of students.
For some, the goal is general management in an
established restaurant or hospitality operation.
For others, the CMD program is a first step on an
entrepreneurial path that will lead to opening
their own businesses. The students are as varied
as their goals. Each class contains career
changers, working chefs who want to learn about
the business aspects of the restaurant world, and
those in family foodservice businesses.
The program culminates with each student
preparing and presenting a business plan that
defines the culinary business of his or her
choosing. To achieve this goal, each course in the
CMD program is designed as a building block for
the plan.

Michael Lawrence ('90)
Exuective Director of Operations,
Daniel Boulud's Dinex Group

Justin Philips ('07)
Owner, Beer Table
(Grand Central Terminal)

Omri Green ('03)
Founder, TZ Hospitality Advisors

Francesco Grosso ('03)
Wine Director, Marea

Christina Delli Santi ('15)

For tuition rates and start dates, see page 5.

General Manager,
Urban Cowboy

Katrin Naelapaa ('91)
Director, Wines from Spain

Melissa Patel ('05)
Controller, Union Square Events

Jim Nawn ('11)

The 316-hour diploma program contains 9 courses, which are divided into 79 lessons (106 lessons in evening classes). The program is constructed as follows:

This course is designed to acquaint students with the realities of a culinary
business concept and menu - from creativity to profitability. By surveying the
industry, students explore all types of operations, analyze concepts, understand
menu strategies, as well as research feasibility and location selection. Students gain
the knowledge required to develop and refine their ideas. Students prepare sample
menus as a project, which will later become part of their final business plans.

This section of the program gives the student an understanding of the
comprehensive strategies involved in planning and executing an effective
marketing program for a food service operation. The section will also explain the
critical role that marketing plays in the success of a business. Such topics as Social
media, internet, public relations, advertising, merchandising and promotions
are covered. Student will be able to develop a comprehensive marketing plan
for their concept using the variety of strategies learned during the course.

Proper food handling and safety procedures are important elements of a
successful culinary business. In this course, students earn the nationally
recognized ServSafe certification while learning the essential principles of food

legal misunderstandings are taught. This course focuses on the legal rights and
responsibilities of owners and operators. Topics include labor relations,
employment law, real estate, and contracts. In addition, various business structures
are surveyed.

Alex Valdes-Fauli ('05)
Area Director,
Shake Shack NYC

Andrew Massetti ('14)

Whether a restaurant, bakery or food store, managing the front of the house
requires particular knowledge and skill. Students are introduced to the tools and
techniques of service and service management in restaurants and other
foodservice operations. This course also covers how to build customer satisfaction
and development of a service culture.

Area Director of Sales, Real Hospitality Group

Eric Perlmutter ('04)
Co-Owner and Marketing Director
Hill and Bay

David Schneider ('02)


Director of Operations, Portale Restaurant

A working understanding of the numbers is critically important to culinary
success. The curriculum for this course focuses on the use of financial statements
as a tool for control and decision-making. Topics include balance sheets,
statements of net income, break-even analysis, cash flow, and financing. Budgets,
industry standards, and variation analyses are emphasized. Students will learn
about the flow of financial information from the guest point-of-sale transactions,
through the accumulation of information in the general ledger, to presentation in
financial statement format. Financial ratio benchmarks are also discussed. In the
Analysis of Cases and Exercises, the case study method is used to give
students a real life experience in understanding financials.

Lori Palencia ('05)
Senior Event Manager, Westin Hotels
& Resorts, Jersey City, NJ

Samantha Whitlam ('14)
Director of Operations
Epicurie Boulud (The Dinex Group)

Samantha Reiner ('16)
General Manager, Porchlight



Strategies for purchasing and control are vital for the success of any culinary
operation. This course examines labor, beverage and food costs, and revenue
control. Purchasing guidelines, sourcing, inventory and control, employeeperformance standards, productivity and scheduling, and use of point-of-sale
systems and computer software are also reviewed.

Beverage sales is a challenging business. This course explores all areas of beverage
service, including wine, spirits, beer, mixology, non-alcoholic drinks, coffees, teas
and bar design. Wine tasting and appreciation is included. Students will receive
alcohol safety service certifications.


This course examines how to bring a concept from design through construction and
final inspection. Whether they're planning to renovate or build a restaurant from
scratch, students gain insight into capital costs and budgeting, as well as how to
work with architects, designers, and contractors. Topics include equipment and
systems basics, space analysis, product and people flows, and kitchen and
interior design.

Culinary businesses are people businesses, requiring an understanding of
management skills. In this course, students focus on the major functions of
management, including leadership, motivation, communication, hiring practices,
recruitment, training, discipline, and staff organization. In addition legal
requirements, liabilities, and regulations to protect a business from lawsuits and

Founder, Fenwick Hospitality Group
Agricola, The Dinky Bar & Kitchen, Cargot
Brasserie and Fenwick Catering
Princeton, NJ

Gianluca Mortorelli ('05)


General Manager, Serafina

Rommel Gopez ('14)
Director of Guest Relations,
Edison Hotel

Catherine Lederer ('00)
Sr. Vice President, Food & Beverage,
Chopt Creative Salad Company

Inez Ribustello ('98)
Wine Consultant/Owner,
On the Square (Tarboro, NC)
Former Beverage Manager:
Windows on the World

Derek Nottingham ('91)
District Manager, Guest Services, Inc
(Fairfax, VA)


Dan Long ('03)
Founder, Mad Greens,
over 30 locations across the country

Career Development Programs

Annual Alumni Party

Career Services stays on the pulse of student and alumni needs with its ongoing
Career Development series. These quarterly programs, which are free and open
only to current students and graduates of the Institute's career programs,
address various employment issues affecting today's food professionals.

Monday, April 27, 6-9 p.m.
Mix, mingle and meet your fellow alumni! This is a great chance to catch up
with old friends and make some new connections. Lots of refreshments and
light bites will be on hand to enjoy while chatting with other ICE friends. There
will be door prizes and other giveaways too! So ring up your old class buddies
and head on over. Note: Each ICE alum may bring one guest. Please RSVP to

Spring Career Fair & Networking Reception
Wednesday, March 18, 4-6 p.m.
What began as a biannual job fair has steadily grown into a not-to-be-missed
networking reception for current students and alumni alike. Our Spring Career
Fair will bring together employers from virtually every niche of the food and
hospitality business (catering, large restaurant groups, corporate dining, hotels
and much more), as well as our network of connected alumni. If you're looking
for part- or full-time opportunities, or just want to talk with industry
professionals, chefs or other grads about future endeavors, here's your chance
to gain the information and contacts you need to make your next move.
Remember to bring lots of resumes, and dress to impress! Please RSVP to or (212) 847-0700 ext. 429.

Manuel Pastrana ('12)

Pop-Up Recruiting Visits at ICE
Various dates throughout the winter and spring
ICE's Student Lounge transforms into a "pop-up" recruiting location for various
culinary and hospitality companies looking to hire the best and brightest. For
each visit, we'll host a spotlight employer whose reps will chat with students
and alumni about available career tracks, full-time and part-time positions, as
well as externships. Be sure to get details on all upcoming events by enrolling in
ICE's weekly News from Career Services e-newsletter at

Guest Services Manager, 1 Hotels South Beach
(Miami, FL)

Matt Meyer ('06)
Area Director, Shake Shack (Chicago)

Nick Jacobs ('09)
Director of Operations, Blue Ribbon Sushi
(Los Angeles)

Jacob Cerrone ('06)
Resident District Manager,
Bon Appetit Management at Twitter
(San Francisco, CA)

Kate Bocson ('06)
General Manager,
Smyth & The Loyalist (Chicago)

For more information, call 888.366.CHEF


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
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
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Vegan & Gluten-Free
CouplesĀ“ 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 - CouplesĀ“ 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