The Institute of Culinary Education: Career Division

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EXTERNSHIP
In Europe, aspiring chefs learn their trade through apprenticeships. At the Institute of Culinary Education, we take inspiration from this centuries-old tradition, by requiring every student in Pastry & Baking Arts and Culinary Arts to complete a 210-hour externship before graduation. The goal of these unpaid externships is to integrate and further hone the skills students acquired at the Institute. During their in-class training, students learn the foundations of cooking or baking following I.C.E.'s five-point model of skill development: theory, technique, palate training, speed and teamwork. During their externship, students have a chance to put this experience to work in real-life settings - the very same type of setting, whether restaurant, bakery or catering kitchen, they will work in after graduation. And the range of externships reads like a Who's Who of the culinary world: Union Square Cafe, Chez Panisse, Mesa Grill, Le Bernardin and Per Se. Not all of our students want to work in restaurants. So our externship coordinators take into account their career aspirations, skills and academic record and work with employers to find a mutually beneficial placement. In the past, students have enjoyed externships with food magazines, television producers, caterers, cake decorators and leading wine purveyors. Our New York City location and our extensive contacts throughout the food world assure students an incomparable range of opportunities. Every externship has been carefully structured so that the student's performance is closely monitored by the professional staff, and subsequent feedback and evaluations are incorporated into his or her overall grade. One of the prime benefits of this program is that externships frequently lead to job offers. On an on-going basis, we get our students' feet into some great doors!	CLICK HERE TO SEE A LIST OF SOME OF OUR EXTERNSHIP SITES
	" Externships are one of the greatest features of the curriculum that the Institute offers its students. I did my externship at Chez Panisse in Berkeley, California. It reinforced the standards I learned at the school—how the finest, freshest ingredients can make great cooking simple." — Maria Ferrero, Culinary Arts Graduate

"The graduates and externs we have hired over the years from the Institute of Culinary Education have always come to us informed, eager to work and well-trained." — Drew Nieporent, President, Myriad Restaurant Group (Tribeca Grill, Nobu and others)

INTERNATIONAL EXTERNSHIPS We also offer externships in Spain, Singapore, Italy and France for qualified students with international interests. This is a unique opportunity for students to broaden their understanding by experiencing the ingredients, techniques and cuisine of another country.	" Going to France for my externship was a fun and enriching adventure. I gained a new sense of appreciation for myself as a cook, and got a quick immersion into the culinary wonders of Provence." — James Simpkins, Culinary Arts Graduate