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  WORK-STUDY PROGRAM
       
       
  There is a way to earn an Institute of Culinary Education diploma without taking out conventional loans. The Work-Study Program at The Institute of Culinary Education affords students an opportunity to earn tuition credit, working and learning as a stagiaire (the word is French for "trainee").

Participants in this unique program support the school's purchasing and stewarding departments by helping to receive and distribute all food product that comes into the school, and may have an opportunity to serve as assistants to chef-instructors in our recreational cooking, baking and wine classes.

Stagieres commit to working 1,600 hours, after which they may attend either the Culinary Arts or the Pastry & Baking Arts diploma program free-of-charge, with the exception of a $150 registration fee that covers uniforms, textbooks and materials. Participants must work a minimum of four eight-hour shifts per week. Shifts currently run from 7 AM to 3 PM, from 8:30 AM to 4:30 PM, from 9 AM to 5 PM, and from 5 PM until closing (sometime after midnight).

There's no need to be a food expert to sign up for the Work-Study Program either. Applicants must have either a high school diploma or a GED and 1 year work experience or 2 years of college. The first step towards the work-study program is an interview, and then an on-the-job evaluation that lasts three days.A written examination is also required. Working as a stagiere is an excellent addition to anyone's culinary education.		   Work-Study Students in New York City near the Institute of Culinary Education
       
 
"I was initially attracted to The Institute because of the Work-Study program. The reason being economic, but more importantly I knew that I would be exposed to the business of food. Now I get to see purveyors and gain an insight into quality control and inventory management, which I feel is a necessary part of culinary education. I am much more confident about beginning my career in food service with this experience."
-Shira Bocar, former stagiere

    
       
  Many former stagiaires have gone on to open their own restaurants. Ben Hoen, who graduated in 1996, now owns Dizzy's in Park Slope, Brooklyn. Renee and Colin Alevras met in 1993 when both were working as stagiaires at the school. They married in 1997 and opened their highly successful Tasting Room in Manhattan's East Village. Ditto for Robert and Judy Limekiller and their Westerly, Rhode Island Restaurant, Three Fish.

FOR MORE INFORMATION AND TO APPLY

For more information on ICE®'s work-study program and ICE®'s Culinary Arts, Pastry and Baking, and Management career training programs, please click here.