Institute of Culinary Education (The)

Overview

The Institute of Culinary Education, an NCCRS member since August 2012, is an award-winning, dynamic school dedicated to culinary and hospitality education, located in two of the most vibrant culinary cities in the world: New York City and Los Angeles. Founded in 1975 by Peter Kump, the school offers highly regarded career training programs in Culinary Arts, Pastry and Baking Arts, Hospitality and Hotel Management, and Restaurant and Culinary Management. Acclaimed chef-instructors provide in-depth training in a global curriculum with an entrepreneurial focus and an eye toward current industry demands. Students enjoy strong success with job placements at leading restaurants and hospitality businesses. ICE is widely recognized by top industry organizations as a premier pathway to begin or continue a career in the culinary or hospitality world.

Titles of all evaluated learning experiences

Career Culinary Arts

Career Pastry and Baking Arts

Hospitality Management Program

Restaurant and Culinary Management Diploma Program

Formerly Culinary Management Diploma Program

Source of Official Student Records

Registrar, Institute of Culinary Education

225 Liberty Street

3rd floor

New York, NY 10281

United States

Phone:

212-847-0700

Organization Website

Descriptions and credit recommendations for all evaluated learning experiences

Career Culinary Arts

Location:

The Institute of Culinary Education, 225 Liberty Street, New York, NY and 521 East Green Street Pasadena, CA

Length:

Version 1 and 2: 650 hours (37 weeks) (440 hours in-class training plus a 210-hour externship).

Dates:

Version 1: August 2007 - September 2017. Version 2: October 2017 - Present.

Instructional delivery format:

Traditional classroom model

Learner Outcomes:

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.

Instruction:

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.

Credit recommendation:

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).

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Career Pastry and Baking Arts

Location:

The Institute of Culinary Education, 225 Liberty Street, New York, NY and 521 East Green Street Pasadena, CA

Length:

610 hours (35 weeks) (400 hours in-class training; plus a 210-hour externship).

Dates:

August 2007 - Present.

Instructional delivery format:

Traditional classroom model

Learner Outcomes:

Upon successful completion of the course, students will be able to: prepare custards, sorbets, ice creams, frozen desserts, and soufflés; utilize baker's percentages; prepare yeasted and non-yeasted doughs, including shaping and rolling dough products; prepare butter-based, egg foam and other cakes, including entremets, individual cakes, gluten free baking, icings, glazes and fillings; bake and assemble a tiered cake with decorations made from butter cream, fondant, gum paste, and royal icing; utilize airbrush equipment; prepare chocolate confections and build a sugar and chocolate showpiece; and interact with the chocolate lab and hydroponic farm.

Instruction:

This intensive program is delivered in an instructor-monitored, 5-module classroom format and consists of study guides, required texts, supplemental readings, field trips, videos, quizzes, home work assignments, and a final exam. The course emphasizes theory to explain how cooking works, teaches techniques to enable mastery of skills that underlie all desserts, palate development to learn about the interplay of flavors, speed, and teamwork in order to secure employment as a culinary professional. Instruction begins with two courses in baking fundamentals that focus on four essential ingredient groups (flour, dairy, fruit, and chocolate) and how they function and combine. Students are introduced to the cornet and pastry bag to begin developing decorating skills. Additional topics include instruction on doughs with focus on theory and techniques of working with yeast to produce brioche, croissant, baguettes, sourdough, and pizza before advancing to brisee, sucree, sable, puff pastry, and strudel, cake baking with simple pound cakes, high ratio and egg foam varieties including muffins and low-fat cakes. Instruction concludes with recipes from award-winning chefs in complex, multi-element plated dessert, complex layered cakes, tortes, specialty cakes, bars and cookies, chocolate confections including instruction in tempering, dipping, enrobing, hollow molding, isomalt casting, and chocolate showpieces. Additional topics include: cake decorating (buttercream flowers and borders, royal icing, fondant, gumpaste flowers, tiered cake icing, assembly, and decoration).The program concludes with a 210-hour externship.

Credit recommendation:

In the lower division baccalaureate/associate degree category, 15-18 semester hours, distributed as follows: 3 semester hours in Baking 1, 3 semester hours in Patisserie, 3 semester hours in Plated Desserts, 3 semester hours in Confectionary, and 3-6 semester hours as an Externship (8/12) (10/17 revalidation).

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Hospitality Management Program

Location:

The Institute of Culinary Education, 225 Liberty Street, New York, NY and 521 East Green Street Pasadena, CA

Length:

Version 1 and 2: 638 hours (45 weeks) (428 in-class training; plus a 200-hour externship).

Dates:

Version 1: August 2007 - September 2017. Version 2: October 2017 - Present.

Instructional delivery format:

Traditional classroom model

Learner Outcomes:

Version 1 and 2: Upon successful completion of the course, students will be able to: demonstrate familiarity with the front and back of the house operations of a lodging establishment including check-in, check-out, reservations, security, housekeeping, property management systems, food and beverage, marketing, human resource management, event planning and human resource management; discuss and explain all departmental operations and their objectives within a lodging, and food and beverage facility; perform night audits; read and analyze profit and loss statement of a hotel and food and beverage enterprise; and demonstrate an understanding of sales and marketing.

Instruction:

Version 1 and 2: This program is delivered in an instructor-monitored, 10-module classroom format with an additional 200-hour externship that consists of study guides, required texts, supplemental readings, case studies, field trips, videos, guest lecturers, quizzes, homework assignments, and final exams. Topics include: overview of the industry and financial concepts like menu pricing, payroll, occupancy rates, front and back office management including reservations, front-desk functions, audits, record keeping, technology use in the hospitality industry including OPERA property management system, food and beverage management, housekeeping and rooms division management, guest safety, sales and marketing, supervision and human resource management, leadership skills, union shops, and employee discipline, events management, and conference planning. The program ends with a 200-hour externship. Students who successfully complete required hours and assignments receive a certificate of completion from the American Hotel Lodging Educational Institute.

Credit recommendation:

Version 1: In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 19 semester hours, distributed as follows: 15 hours in Hospitality Management, 1 semester hour in Finance, and 3 semester hours as an Externship (8/12). Version 2: In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 24 semester hours, distributed as follows: 3 hours in Introduction to Hospitality, 3 hours in Cost Control, 3 hours in Supervision, 3 hours in Rooms Division, 3 hours in Food and Beverage Management, 3 hours in Hospitality Sales and Management, 3 hours in Event Planning, and 3 semester hours as an Externship (10/17 revalidation).

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Restaurant and Culinary Management Diploma Program

Formerly Culinary Management Diploma Program

Location:

The Institute of Culinary Education, 225 Liberty Street, New York, NY and 521 East Green Street Pasadena, CA

Length:

Version 1 and 2: 316 hours (26 weeks).

Dates:

Version 1: December 2010 - September 2017. Version 2: October 2017 - Present.

Instructional delivery format:

Traditional classroom model

Learner Outcomes:

Version 1 and 2: Upon successful completion of the course, students will be able to: articulate a food service-related concept and devise a menu and marketing plan; employ cost control strategies and understand the principles of service and staff management; design and utilize balance sheets, financial statements, net income statements, and cash flow and apply these concepts to analyze the financial state of an enterprise; demonstrate familiarity with beverage service including mixology, wine, spirits, and non-alcoholic beverages; summarize the legal and regulatory aspects (including Serv Safe certification) of effectively operating a food service business.

Instruction:

Version 1 and 2: This strongly entrepreneurial-focused program is delivered in an instructor-monitored, 4-module classroom format and consists of study guides, required texts, supplemental readings, case studies, field trips, videos, guest lecturers, quizzes, homework assignments, final exams, and presentation of business plans to help students identify a concept of ownership and operation. Instruction focuses on developing a menu, planning, design layout, pricing, and marketing plan detailing market research, positioning, product mix, and lifecycle. Other topics include: purchasing and control, staff management, food cost, purchasing specs, guidelines, inventory POS systems, leadership, hiring practices, recruitment, staff organization, finance and accounting, service management, customer satisfaction; beverage and wine service; wine tasting and appreciation; collaboration with architects, designers, and contractors; capital budgeting, equipment, and kitchen design; legal aspects of food service; real estate, labor relations, and contracts. The program culminates with the preparation of a full business plan for a food service enterprise.

Credit recommendation:

Version 1: In the lower division baccalaureate/associate degree category, 14 semester hours, distributed as follows: 5 semester hours in Operational Management or Food Service Management, 2 semester hours in Marketing, 3 semester hours in Business, Business Law, or Business Logistics, 2 semester hours in Food Service Sanitation/Safety, and 2 semester hours in Finance, Accounting, or Cost Control (8/12). Version 2: In the lower division baccalaureate/associate degree category, 16 semester hours, distributed as follows: 3 semester hours in Food and Beverage Management, 3 semester hours in Food Service Marketing, 3 semester hours in Supervision, 1 semester hour in Serv Safe, 3 semester hours in Purchasing and Cost Control, and 3 semester hours in Introduction to Hospitality Accounting (10/17 revalidation).

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