Our
Pastry & Baking Arts curriculum is drawn
from the traditions of America, Austria, France,
Italy and Switzerland.
The unique program was created by Pastry Chef Nick Malgieri, world-renowned author, TV personality and former executive pastry chef at Windows on the World. Among his many culinary honors, Chef Malgieri has won an IACP/Julia Child Award in 1999 for his book
Chocolate; he was named one of America's ten best pastry chefs by
Chocolatier magazine in 1998 and 1999; he was inducted into Who's Who of Food and Beverage in America in 1996; and he won a James Beard Foundation award for the best baking book of 1995 for
How to Bake.
At ICE, one of the top Pasty and Baking Schools in New York City, the curriculum is grounded in ICE's five-point model of skill development: pastry and baking theory, pastry and baking technique, palate training, speed and teamwork. This approach assures that students progress quickly yet thoroughly through the program, while learning the elements that are essential for a successful career as a professional baker or pastry chef.
The content of the program is international in its scope. It offers students a comprehensive hands-on experience of the components of baking and includes units on everything from breads and cakes to confections and frozen desserts. Most lessons conclude with a group tasting and a critique of that day's work by the chef-instructor, so that students continue to develop their palates, identify successes and learn to solve problems. Homework, a crucial adjunct to in-class learning, is assigned regularly to acquaint students with upcoming topics.
The small class size, never more than 16 students, ensures individual attention, which helps each student to progress through the Pastry & Baking Arts program and to gain confidence and proficiency.
After in-class training, students move off-site to participate in a 210-hour externship. There you'll put your baking skills to the test and continue the educational process in a restaurant, hotel or catering kitchen or other culinary enterprise.
PASTRY AND BAKING ARTS PROGRAM SCHEDULE OPTIONS
The Pastry and Baking Arts program consists of 610 instructional
hours. Students are in the classroom for 400 hours and are on
their externships for 210 hours. To provide the utmost
flexibility, we run many different schedule options for our
Pastry and Baking Arts diploma, including morning, afternoon,
evening and weekend schedules.
For more information and to view our Career Brochure, click here.
ICE®
students have the rare opportunity to hear from and meet
famous chefs,
bakers, and restaurateurs, and ask questions
in an intimate setting. Distinguished
guests regularly visit
ICE® to share their experiences in the culinary and
baking
professions
with our students, such as former White House
Pastry
Chef
Roland Meisner (center, above).
The Department of Education 6-digit Classification of Instructional Programs (CIP) code for this program is:
12.0501 – Baking and Pastry Arts/Baker/Pastry Chef
The Standard Occupational Classification (SOC) codes for this program are:
35-1011.00 – Chefs and Head Cooks
51-3011.00 – Bakers
7/1/09 – 6/30/10
7/1/10 – 6/30/11
Schedule
Program
Normal Weeks to Complete *
Tuition
Books, Tools, Uniforms
Tuition
Books, Tools, Uniforms
Pastry
5A/5B
27
26,815.45
1,392.61
27,458.00
1,455.00
Pastry
3C
44
26,015.45
1,392.61
27,458.00
1,455.00
Pastry
4C/2D
36
26,015.45
1,392.61
27,458.00
1,455.00
Pastry
4E
36
27,458.00
1,455.00
Pastry
3G
44
26,815.45
1,392.61
* Weeks to complete is based on clock hours / hours per week attended as per the Enrollment Agreements.
*4E and 3G schedules not offered in this time period.
*Job placement rate for program completers: 80%
This placement rate is calculated according to the ACCSC Standards of Accreditation Annual Report 2010 guidelines. The placement rate is based upon those obtaining sustainable employment in the field of study or a related field of study. The placement reporting population does NOT include those students who fall into one of the following categories: death, incarceration, active military service deployment, the onset of a medical condition that prevents employment, international students who have returned to their country of origin, and graduates that continue on for further education in an accredited institution of higher education (postsecondary) on at least a half-time basis. Those eligible graduates that are not considered placed include: those who are employed in a field unrelated to the field of study, those with unknown placement outcomes, and those who are unemployed. Graduates were tracked via alumni surveys, questionnaires, and outreach, as well as direct employer contact. Placement data is reported to both the ACCSC as well as the NY State Bureau of Proprietary School Supervision.
*Of the 138 students who completed the program between July 1, 2009 and June 30, 2010, the number completing with any student loan debt is 26. For all students (both borrowers and non-borrowers) completing the program between July 1, 2009 and June 30, 2010, the median cumulative debt for: Federal Student Loan is $0; Private Loan is $0; Institutional financing plan is $0.
*Of the 138 students completing the program between July 1, 2009 and June 30, 2010, 41 or 30% completed the program within the normal time reported above. However, this number does not take into account the variations to complete externships and modifications to the school calendar due to scheduled student holidays. As reported in the ACCSC Annual Report covering the period of July 1, 2009 – June 30, 2010, 87% (186 out of 213) of Pastry & Baking Arts students graduated within 150% (taking into account externships) of the normal program length.
The Institute of Culinary Education is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC)
