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Our
Pastry & Baking Arts curriculum is drawn
from the traditions of America, Austria, France,
Italy and Switzerland.
The program was created and is overseen by 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.
The curriculum, like our Culinary Arts Program, is grounded in ICE®'s five-point
model of skill development: theory, 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.
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 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 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.
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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