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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). |
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| Times classes are offered |
Pastry & Baking Arts
# of classes per week |
| 8 AM to 12 noon |
5 |
| 1 PM to 5 PM |
5 |
| 6 PM to 10 PM |
3 or 4 |
| 9 AM to 5 PM |
2
(weekends only) |
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