CULINARY SCHOOL CAREER TRAINING:
PROGRAM OVERVIEW
The award-winning Institute of Culinary Education (ICE) offers comprehensive career training diploma programs in Culinary Arts, Pastry & Baking Arts,
Culinary Management and
Hospitality Management in just 8 to 13 months. ICE’s 45,000 square-foot professional facility features small, attentive hands-on classes with distinguished Chef Instructors and staff that pride themselves on the personal attention they give to students.
Located in the heart of New York City, America’s culinary capital, ICE offers a vibrant cultural experience like nowhere else in the world. Whether you’ve just graduated, are making a career change or just want to be the best at what you do – ICE’s programs attract a diverse and ambitious student body from around the world. Convenient morning, afternoon, evening and weekend classes starting each month offer students the flexibility to train at one of the country’s
top culinary schools.
Eighty-five percent of ICE graduates who want a job, get a job!* An ICE education includes an externship that puts learned classroom skills to use directly in the field. As a result, an estimated one-half of ICE’s externships lead to permanent employment offers. ICE has placed 562 externs in 302 establishments in 11 states and 4 countries in 2010. ICE alumni have won numerous awards and gained national recognition over the past 35 years, including: The James Beard Foundation, Food & Wine Magazine, Women Chefs & Restaurateurs and The American Culinary Federation. In a survey conducted by the accreditation organization ACCSC, 91% of students surveyed would “recommend the school to a friend.”
One of the most affordable culinary educations is well within your reach. Because every student’s situation is as diverse as ICE's student body, ICE offers a virtual “menu” of financial aid options. If you are interested in exploring your options, please contact the
ICE Office of Financial Aid.
Come and see for yourself why ICE is widely recognized as the pathway to begin or refine a culinary career! Follow your passion and contact an admissions representative today.
*2008-2010 ACCSC (accrediting) annual report employment rate is 85% of 2,312 students over the last 3 years' filings. The remaining 15% includes students who were employed in an unrelated occupation, unemployed, and whose whereabouts were unknown to ICE at the time of filing
Career Brochure
The Culinary World Today
The food scene in America is hot. Since the early 1990s,
America's interest in restaurants, fine food and all things
culinary has grown exponentially..
read more... >
NYC: America's Culinary Capital
Quick, think of the best food city in the country...
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What to Look for in a School
Why go to culinary school? What can I do with a
culinary diploma?
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Housing
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Testimonials
"As a chef-owner with three restaurants and a catering company, I face the constant challenge of staffing my kitchens with well-trained cooks. The Institute of Culinary Education has proven to be an excellent resource for me over the years. I know I will continue to rely on them as an excellent source for recruiting skilled, ambitious young professionals." – Daniel
Boulud, chef and owner, Restaurant Daniel, Café Boulud and
db bistro moderne
“Our instructor was so informative and willing to provide the tools that we need to succeed… and the career services department helped me set a focus on my future.” - Jonathan
Goldberg, Saloon Restaurant Group, (CMD '03)
“ICE® has supplied me with constant support as I created my business from scratch. It has also been a great venue for hiring employees… It was the perfect place for me to change careers from fashion to food.” – Elisa Strauss, Owner, Confetti Cakes, New York (Pastry Arts '01)
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