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CULINARY ARTS DIPLOMA: PROGRAM CURRICULUM OUTLINE
The diploma program contains six modules. The first five modules are comprised of 110 four-hour lessons held at the Institute. The sixth module is an off-site externship. The program is constructed as follows:
MODULE 1
88 Hours

Course 1: Culinary Fundamentals
Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. The most crucial of these is knife skills, which students begin to learn right at the start of their studies. We also emphasize proper preparation of stocks and the essential skills of meat, fish and poultry fabrication as well as food safety. This would be pointless without a palate that can discern balance and the subtleties of taste; so we incorporate numerous exercises in seasoning and food pairing as well as ingredient taste-perception classes to heighten a student's awareness of these concepts.

Course Highlights
  • Knife skills
  • Fabrication
  • Food Safety and Sanitation
  • Palate development and Ingredient pairing
  • Product Identification
  • Culinary Math
Course 2: Sauces and Soups
Every chef takes great pride in the sauces that transform a good meal into a great dining experience. From the classic sauces of France to modern salsas, relishes, infused oils, coulis and chutneys you will explore all the diverse expressions of the saucier's art. These sauces form the basis for an exploration of full range of soups.

Course Highlights
  • Grand Sauces
  • Compound Sauces
  • Emulsified Sauces
  • Contemporary Sauces
  • Consommé
  • Vegetable-based Soups
  • Reductions
  • Roux-based Soups and Bisques
MODULE 2
104 Hours

Course 1: Core Cooking Methods — Dry Heat
Mastery of cooking technique is an essential yet difficult aspect of the culinary craft. Whenever a chef turns and faces the stove, the outcome is wholly dependent on a few basic skills-sautéing, grilling, and frying among them. These dry-heat methods are taught comprehensively and meticulously, giving students an opportunity for repetition that assures competency and confidence.

Course Highlights
  • Sautéing proteins, starches and vegetables
  • Pan-frying proteins, starches and vegetables
  • Deep-frying proteins, starches and vegetables
  • Grilling proteins, starches and vegetables
  • Roasting proteins, starches and vegetables
Course 2: Core Cooking Methods — Moist Heat
Moist heat cooking produces some of the great treasures of the kitchen. Profound flavors and comforting textures make braises and stews the highlights of cuisines around the world. Poached and steamed dishes have come into their own and now form the basis of much of today's wellness-centered dishes.

Course Highlights
  • Braising proteins and vegetables
  • Stewing proteins, starches and vegetables
  • Shallow poaching proteins
  • Steaming proteins and vegetables
  • Deep poaching proteins and vegetables
Course 3: Grains and Vegetables
Vegetables, legumes and grains have become exciting vehicles chef's creativity; as they play an increasingly important role in today's seasonally-oriented menus. Learning the special techniques and methods that will highlight the flavors and textures of each ingredient is the focus of this course. This section culminates in multi-class review of cooking methods.

Course Highlights
  • Gratins
  • Soufflés
  • Timbales
  • Pilafs
  • Risotti
  • Legume salads
  • Grain salads
Course 4: Breakfast, Brunch and Lunch
Dinner is the main meal associated with being a chef. But over 30% of all meals eaten in restaurants are breakfast, brunch and lunch. This course explores the techniques and ingredients used in those meals, from egg cookery and crepes to composed salads, sandwiches, vinaigrettes and dressings.

Course Highlights
  • Egg specialties
  • Griddle specialties
  • Cereals
  • Crepes
  • Breakfast meats
  • Simple and composed salads
  • Dressings and vinaigrettes
  • Assorted Sandwiches
MODULE 3
96 Hours

Course 1: Advanced Culinary Applications
Successful multi-tasking is one of hallmarks of every chef. The challenges of bringing together all the components of an entrée require rigorous attention to timing and proper sequencing of tasks. This course is designed to enable students to assimilate these skills as they learn how to prepare and plate contemporary entrees.

Course 2: Cuisine of France
With good reason, France is considered the touchstone for all western cuisines. In this course students become familiar with the characteristic ingredients, methods and dishes from Provence, Burgundy, Normandy and Alsace.

Course 3: Cuisine of Italy
Piedmont, Tuscany, Abruzzo — these and the other 17 regions comprise what we think of as Italian food. Regionality is the essence of all things Italian and this concept is central to our presentation of this exciting cuisine. Using authentic recipes and ingredients students come to appreciate the diversity and simplicity that characterize this most popular yet elusive of European cuisines.

Course 4: Cuisines of Asia
The panoply of Asian flavors and techniques exert a growing influence on all types of food. Chefs commonly borrow spices, herbs and other ingredients from this region as they seek to create a more global approach to cuisine. Centering on flavor profiles and specific techniques, this course acquaints students with the essential dishes of India, China, Japan and Thailand.

MODULE 4
80 Hours

Course 1: Pastry Essentials
Even the most basic preparations in the pastry chef's repertoire require practice and skill to master. Silky custards, delicate tarts and flakey croissants all rely on mastery of the essential skills of rolling, kneading, mixing and forming. These concepts are emphasized in the comprehensive introduction to baking basics.

Course Highlights:
  • Fruit-based desserts
  • Custards
  • Doughs (brisee, sucre, puff, brioche, croissant, bread)
  • Pizza and Focaccia
  • Tarts
Course 2: Contemporary Desserts
Today, complex, multi-element plates have become the norm in the best kitchens. Texture, flavor and form combine to create memorable finales to the dining experience. Students explore the interrelation between these concepts as they learn to prepare the components of plated desserts.

Course Highlights
  • Chocolate Tempering
  • Confections
  • Petits Fours
  • Cakes
  • Sorbets
  • Plated Desserts
MODULE 5
72 Hours

Course 1: Modern Masters
As cuisine has evolved and transformed over time, chefs have come to the fore as innovators, visionaries and artists. Many are eager to share their culinary gifts with tomorrow's chefs and ICE® is proud to have collaborated with four of them: Mario Batali, Rick Bayless, Daniel Boulud and Thomas Keller. In preparing recipes specially selected by the chefs, students come to understand the unique perspective of each and glean ideas that will spark their own creativity. The course concludes with market basket cooking classes where students can express individually their assimilation of the lessons of the masters.

Course 2: Market Basket Cooking
Close your book and cook; a difficult task, but one which allows students to arrive at a deeper understanding of the role of an ingredient as well as its relation to others. With a basket of seasonal ingredients, students work in small groups to create a unique menu without using recipes and practice plating, timing, consistency and creativity.

Course 3: Hors d'oeuvres, Charcuterie and Contemporary Buffets
Hors d'oeuvres and appetizers challenge the chef to create masterpieces in miniature. Whether they are as simple as a crab cake or as complex as a veal and truffle terrine, they require skill and a discerning palate. Those who master these techniques have the freedom to create many exciting products. Smoking and curing round out the methods covered in this course. All these concepts come to fruition in a grand buffet designed by the students under the guidance of their chef.