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National College Credit Recommendation Service
Institute of Culinary Education (The) | Evaluated Learning Experience
Career Culinary Arts
The Institute of Culinary Education, 225 Liberty Street, New York, NY and 521 East Green Street Pasadena, CA
Version 1 and 2: 650 hours (37 weeks) (440 hours in-class training plus a 210-hour externship).
Version 1: August 2007 - September 2017. Version 2: October 2017 - Present.
Instructional delivery format:
Traditional classroom model
Version 1 and 2: Upon successful completion of the course, students will be able to: execute culinary techniques including: the fabrication of meat, poultry, and fish; sauteing, grilling, roasting, steaming, braising, and poaching a wide variety of proteins and vegetables; prepare classic and contemporary soups, sauces and foods from ethnic cuisines including Asian, French, and Italian; prepare charcuterie and garde manger specialties, contemporary buffets, hors d'oeuvres, advanced culinary specialties; interact with the hydroponic farm and utilize produce in classroom preparations; interact with the advanced lab utilizing plancha, vertical rotisserie, tandoor, sous vide, and hearth oven; and bake a full complement of cakes, pastries, confections, and multi-element plated desserts.
Version 1 and 2: This intensive program is delivered in an instructor-monitored, 4-module classroom format and consists of study guides, required texts, supplemental readings, videos, quizzes, homework assignments, and final exam. The course emphasizes theory to explain how cooking works, teaches techniques to enable mastery of skills that underlie all cuisines, palate development to learn about the interplay of flavors, speed, and teamwork in order to secure employment as a culinary professional. Instruction begins with fundamental concepts including knife skills, food identification, food safety, ingredient pairing and fabrication and culminates with a unit on sauces, soups, and core cooking techniques like sauteing, braising, grilling, poaching, and steaming, vegetables and grains, advanced culinary applications to combine foods and techniques; international cuisine including specialties from India, Japan, China, Thailand, France and various regions of Italy. Students apply these skills in a course featuring modern culinary masters like Thomas Keller, Rick Bayless, and Daniel Boulud. Additional topics include: Charcuterie, Garde Manger, contemporary buffets, pastry and baking (fruit-based frozen desserts, custards, dough-based specialties including tarts, puff pastry, pizza) and contemporary desserts (petits fours, chocolate confections, and complex plated desserts). The program concludes with a 210-hour externship.
Version 1: In the lower division baccalaureate/associate degree category, 16-19 semester hours, distributed as follows: 3 semester hours in Culinary I, 3 semester hours in Culinary II, 3 semester hours in Baking, 3 semester hours in International Cuisine, 1 semester hour as a Culinary Elective, and 3-6 semester hours as a Culinary Externship (8/12). Version 2: In the lower division baccalaureate/associate degree category, 18 semester hours, distributed as follows: 3 semester hours in Culinary I, 3 semester hours in Culinary II, 3 semester hours in Baking, 3 semester hours in International Cuisine, 3 semester hours as a Culinary Elective, and 3 semester hours as a Culinary Externship (10/17 revalidation).