Institute of Culinary Education
One of the top culinary schools in America today is the Institute of
Culinary Education or ICE. Here they are offering educational programs for
culinary arts, culinary management and pastry and baking arts. All their
programs are accredited and can be completed within a 6 to 11-month time
frame. Although most of the students here come from all over the United
States, there are also a healthy population of international students as
well, with a gender ratio of around 50/50. For the culinary arts program,
class size is generally around 12 students on the average, while culinary
management is at 17 students. The school offers very flexible schedules for
its students, having sessions in the morning, afternoon and evening. Weekend
classes are available too. The school’s culinary program also gives priority
to externships and job placement, in which students are given opportunities
to work inside New York’s highly acclaimed restaurants. Well-known culinary
honors such as Food & Wine’s Best New Chefs in America, James Beard Awards
and Pastry Art & Design’s Ten Best Pastry Chefs can usually be found in the
resume of students who have graduated from ICE.
Diploma in Culinary Arts The 650-hour diploma program for culinary
arts comprehensively tackles cooking as an art form, its basic concepts and
methods. The program is based on the 5-point model of skill development
established by ICE – theory, palate training, technique, speed and teamwork.
The school believes that this is the best way of helping students learn
comprehensively at a faster pace, as well as acquiring the necessary skills
to ensure success for their culinary career. The program is formulated to
have each class teach its students a particular set of skill, such as
tasting, and gradually becomes more complex as the program moves on. The
program also teaches its students how to appreciate the subtleties of a wide
range of cuisines including herbs and spices, as well as meats and
vegetables. Students will be properly trained in many culinary techniques –
pastry and baking, knife skills, dry/moist heat cooking, restaurant
simulations and sauce making. As students progress in the program, they are
able to apply the knowledge and skills they have acquired in creating
special dishes, even their own menus. After completing the program, the
student is ready to take on any cooking challenge. Although the curriculum
for culinary arts is primarily based on classic French cooking techniques,
ICE has formulated this program in such a way that international ingredients
and cooking techniques are utilized, with influences from Spanish, Thai,
Chinese, Indian and Japanese cuisine as well. This is because of the current
food trends which are now going global.
Because ICE maintains a small
class size (limited to 16 students), students are given proper individual
attention, ensuring that each one advances through the program in the
fastest and most efficient way possible. The 650-hour diploma program is
divided into two parts: in-class training which requires completion of 440
hours and the remaining 210 hours is spent on externship program. This is
where students are given the opportunity to apply the knowledge and skills
they have acquired in a real-world setting, usually in a hotel, restaurant,
small kitchens or any culinary establishment. Location address: 50 West
23rd Street New York, New York 10010 Request for information here:
https://web.iceculinary.com/cers/webforms/forms/career/applycareer.html
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