Our culinary kitchens are outfitted with topof- the-line equipment including Vulcan ranges, grills, salamanders and convection ovens, an Alto Sham combi-oven, as well as Traulsen refrigerators and Hobart mixers. In keeping with our philosophy of innovative education, we've designed special worktables that move easily around the kitchens and fit together to create a variety of configurations, from team islands to line simulations.

The centerpieces of our pastry and baking kitchens are steam-injected Bongard triple-deck ovens, an Irinox blast freezer and professional-quality dough sheeters for rolling perfect puff pastry. Our 900-squarefoot wine center is equipped with bright incandescent light and white tabletops for accurate wine viewing. For Culinary Management and Hospitality Management students, the school utilizes SMART Board interactive whiteboards. Additionally, the Management programs employ the Aloha point of sale system and Open Table reservation software. The Hospitality Program uses the OPERA hotel management software system. The school also houses a culinary library that includes a comprehensive catalog of reference books, cookbooks and magazines as well as a digital access to over 1,000 journals, periodicals and texts.

Please see a photo tour of ICE and our facilities below. Roll over the top of the slideshow to view the player settings. Click on the photo to learn more about each slide. And roll over the bottom of the slideshow to see the library of photos.