New York University Distance From Institute of Culinary Arts
Welcome to the Foundation of Your Career
Consider how much there is to learn, and how far you want to go. Recognized as one of the top culinary arts programs in the nation, our award-winning 650-hour comprehensive curriculum is designed to teach you lot the actual practice and art of cooking through theory, technique, palate grooming, speed and teamwork. These will exist the essentials for success in your culinary career.
Quick Facts
Plan Duration:viii, eleven and 12 month options
Class Times: morning, afternoon, evening and weekend
Tuition, Fees & Charges: $36,120-$41,305
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Your Priority is Learning. Ours is You.
Imagine a classroom where you and your progress thing. With no more 18 students per instructor, you lot'll learn the necessities required to thrive in the culinary industry, every bit well as forge the personal contacts that will guide you lot through your journeying. What'due south more than, our students range widely in both age and previous professional experience. Some are recent high schoolhouse or college graduates, while others are current line cooks looking to refine their skills, or professionals from industries equally varied every bit Information technology, medicine, publishing and more. This diversity is at the core of our personal, pupil-focused approach to instruction.
Every class will teach yous a specific skill. Beginning with bones ingredient identification, our culinary arts chef instructors will help train your senses, guiding yous through an incredible range of tastes and flavors, from herbs and condiments to vegetables and meats. Your evolution volition go along through the development of culinary techniques such as knife skills, dry out and moist heat cooking methods, sauce making, eating place service simulations, pastry and blistering and more. Over the class of the program, you'll acquire from an boilerplate of four different chef instructors, exposing you lot to a wide range of mentors with different areas of expertise. This, combined with our global curriculum and externship programme, provides you with a solid foundation for a great culinary career inside or outside the kitchen.
Real-Earth Feel
Your culinary roots volition be grounded in classical French technique, yet, your experience in the program will be unmistakably global. Thailand, India, Japan, Italian republic, Spain – the technique, ingredients and distinctive flavors of all these regions and others will be a role of your culinary schoolhouse preparation. Our culinary arts program is designed to take you and your creativity anywhere in the industry and abroad.
An important part of ICE's global perspective is gaining hands-on feel in the industry. After 440 hours of intensive classwork, our externship programme places you in the centre of the job market place where you want to be. Imagine 210 hours of dedicated training in a eating place, hotel, catering kitchen or other culinary business organization. What'due south more than, our total-fourth dimension staff of Career Services counselors volition help you discover an externship placement that matches your personal career goals. Time and time again, ICE graduates tell us that their externship placement was instrumental in their career, providing them with invaluable networking opportunities and connections to help kick-starting time their careers — and many Water ice externships effect in full-fourth dimension chore offers.
Flexible Scheduling for Your Lifestyle
Our wide range of grade schedules are designed to accommodate both full-time students and working professionals. You make up one's mind what's near convenient for yous: morning, afternoon, evening or weekend. Attention cooking schoolhouse doesn't accept to be an unattainable goal. Allow the states help you make it a reality.
Whorl down to view schedule and pricing information for ICE's Culinary Arts plan.
Culinary Arts Schedule & Toll
The Culinary Arts program consists of 650 instructional hours. Students are in the classroom for 440 hours and so consummate an externship over the grade of 210 hours, acquiring real-world experience in the culinary field.
To provide flexibility, we run several schedule options for our Culinary Arts diploma, including morning, afternoon, evening and weekend schedules. Cull from schedules that come across from two to five times per week.
- Hours: Monday.-Fri., seven a.thou.-eleven a.m.
- Cost: $40,730
- Starts: Apr. 27, June ane
- Hours: Mon.-Fri., 11 a.m.-3 p.m.
- Price: $40,730
- Starts: June 8
- Hours: Monday.-Fri., 11 a.m.-iii p.g.
- Cost: $41,305
- Starts: Apr 12
- Hours: Mon.-Fri., iii-7 p.1000.
- Cost: $40,730
- Starts: May 19
- Hours: Tues., Wed., Thurs., 7-11 p.one thousand.
- Cost: $36,120
- Starts: TBD
- Hours: Tues., Wed., Thurs., 7-eleven p.m.
- Cost: $36,965
- Starts: May iii
- Hours: Saturday.-Dominicus., 9 a.one thousand.-5 p.m.
- Toll: $36,120
- Starts: June 25
Tuition, Fees and Charges Include:
- All Food
- Uniforms
- Books
- Knives
- Culinary Tool Kit
- Wine Essentials Series
- Electives
- Application Fee
- All Applicable Taxes
Accept the Adjacent Step
The admissions process is the start of a lasting relationship with Water ice. Your admissions representative will introduce you to the personal experience the school is known for. His or her mission is to sympathize your career goals, help you select the correct plan to fit your needs and ensure you discover a course schedule that suits your lifestyle.
Why Choose ICE
You know it'south in you — the ambition to pursue a rewarding career in food. Attending culinary school is ane of the best ways to begin the journey. Ice is ready to help you lot find your culinary phonation.
12 Reasons Why You Should Choose Ice.
International Students
Ice is a hub of multiculturalism. We are proud to have students from over 44 countries, giving our classrooms a unique international graphic symbol. New York is one of the most diverse and heady food cities, providing international culinary students with opportunities for vibrant cultural experiences that include access to a vast array of ethnic restaurants, gourmet markets and culinary resource. Information technology's no wonder that then many international culinary students accept chosen Ice as their passport to a rewarding and successful culinary career.
Learn almost International Students at Ice.
Resources:
Set to have your involvement in ICE farther? Speak to an admissions representative about your personal goals, offset your application or download our career brochure and then you lot can admission our program information someday.
Admissions Services
Applying to Water ice
Ice Career Brochure
ICE's Career Culinary Arts program contains thirteen courses, offering students comprehensive training in the art and bodily practice of cooking. The kickoff 12 courses are composed of 110 4-hour lessons taught by expert chef-instructors at Water ice's lower Manhattan facility. Students explore the time-tested fundamentals of cooking, cuisines from around the globe and techniques from modern masters.
The 13th form is an off-site externship at a location chosen by the student based on his or her career goals, working with our dedicated Career Services advisors to ensure the right fit.
The program is constructed as follows:
Courses
Grade 1
CULINARY FUNDAMENTALS
28 hours
Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. The almost crucial of these is knife skills, which students brainstorm to larn right at the kickoff of their studies. We also emphasize proper preparation of stocks and the essential skills of meat, fish and poultry fabrication also as food safety. This would exist pointless without a palate that can discern balance and the subtleties of gustatory modality, and then we incorporate numerous exercises in seasoning and food pairing every bit well as ingredient gustation-perception classes to heighten a student's sensation of these concepts.
Course Highlights:
- Knife skills
- Food condom and sanitation
- Culinary math
- Product identification
- Palate evolution
- Ingredient pairing
Course 2
INTRODUCTION TO FISH, POULTRY AND MEAT
28 hours
When consumers purchase meat or fish they buy a fillet or a steak, few suspect the skill required to create them. In this grade students are immersed in the techniques of protein fabrication. All types of meat and fish are included.
Course Highlights:
- Beef/veal identification and fabrication
- Pork fabrication
- Poultry fabrication
- Fish and shellfish
Form 3
SAUCES AND SOUPS
32 hours
Every chef takes great pride in the sauces that transform a good meal into a bang-up dining experience. From the classic sauces of France to modernistic salsas, relishes, infused oils and coulis, yous will explore all the diverse expressions of the saucier's fine art. These sauces form the basis for an exploration of a full range of soups.
Form Highlights:
- Grand sauces
- Chemical compound sauces
- Emulsified sauces
- Gimmicky sauces
- Consommé
- Vegetable-based soups
- Reductions
- Roux-based soups and bisques
Form 4
DRY-Heat COOKING METHODS
36 hours
Mastery of cooking technique is an essential yet difficult attribute of the culinary craft. Whenever a chef turns and faces the stove, the effect is wholly dependent on a few bones skills - sautéing, grilling and frying among them. These dry-oestrus methods are taught comprehensively and meticulously, giving students an opportunity for repetition that assures competency and confidence.
Class Highlights:
- Sautéing proteins, starches and vegetables
- Pan-frying proteins, starches and vegetables
- Deep-frying proteins, starches and vegetables
- Grilling proteins, starches and vegetables
- Roasting proteins, starches and vegetables
Grade five
MOIST-HEAT COOKING METHODS, VEGETABLES, GRAINS AND LEGUMES
36 hours
Moist-heat cooking produces some of the great treasures of the kitchen. Profound flavors and comforting textures brand braises and stews the highlights of cuisines around the world. Poached and steamed dishes have come into their own and at present form the basis of much of today's health-centered dishes.
Course Highlights:
- Braising proteins and vegetables
- Stewing proteins, starches and vegetables
- Shallow poaching proteins
- Steaming proteins and vegetables
- Deep-poaching proteins and vegetables
Course half dozen
BREAKFAST COOKERY, SALADS AND SANDWICHES
32 hours
Dinner is the main meal associated with being a chef. But more than 30% of all meals eaten in restaurants are breakfast, brunch and tiffin. This course explores the techniques and ingredients used in those meals, from egg cookery and crêpes to sandwiches, vinaigrettes and dressings. Legume and grain techniques are besides role of this course.
Course Highlights:
- Egg specialties
- Griddle specialties
- Cereals
- Crêpes
- Breakfast meats
- Uncomplicated and composed salads
- Dressings and vinaigrettes
- Contrasted sandwiches
- Grains and legumes
Form seven
FRENCH REGIONAL COOKING; ITALIAN REGIONAL COOKING
48 hours
Cuisine of French republic: With good reason, France is considered the touchstone for all western cuisines. In this course students become familiar with characteristic ingredients, methods and dishes from Provence, Burgundy, Normandy and Alsace.
Cuisine of Italy: Piedmont, Tuscany, Abruzzo and 17 other regions comprise what nosotros think of every bit Italian food. Regionality is the essence of all things Italian and this concept is central to our presentation of this heady cuisine. Using authentic recipes and ingredients, students come to appreciate the multifariousness and simplicity that characterize this popular European cuisine.
Form 8
CUISINES OF ASIA; Advanced COOKING, PLATING AND PRESENTATION
48 hours
Cuisine of Asia: The panoply of Asian flavors and techniques exert a growing influence on all types of food. Chefs commonly infringe spices, herbs and other ingredients from this region as they seek to create a more global approach to cuisine. Centering on flavor profiles and specific techniques, this course acquaints students with the essential dishes of Bharat, China, Nippon and Thailand.
Advanced Culinary Applications: Successful multitasking is ane of the hallmarks of every chef. The challenges of bringing together all the components of an entrée require rigorous attention to timing and proper sequencing of tasks. This class is designed to enable students to assimilate these skills every bit they acquire how to prepare and plate gimmicky entrées.
Course 9
PASTRY & Blistering ESSENTIALS
twoscore hours
Fifty-fifty the well-nigh bones preparations in the pastry chef's repertoire require practice and skill to master. Silky custards, delicate tarts and flaky croissants all rely on mastery of the essential skills of rolling, kneading, mixing and forming. These concepts are emphasized in the comprehensive introduction to blistering basics.
Course Highlights:
- Fruit-based desserts
- Custards
- Tarts
- Doughs (brisée, sucrée, Danish, puff pastry, phyllo and bread)
- Pâte à choux
Course 10
Contemporary DESSERTS
40 hours
Today, complex, multi-element plates have become the norm in the best kitchens. Texture, flavor and grade combine to create memorable finales to the dining feel. Students explore the interrelation between these concepts as they learn to set the components of plated desserts.
Class Highlights:
- Chocolate tempering
- Pizza
- Confections
- Cakes
- Plated desserts
Course 11
CHARCUTERIE AND HORS D'OEUVRES
32 hours
Hors d'oeuvres and appetizers challenge the chef to create masterpieces in miniature. Whether they are as unproblematic as a crab cake or equally mod as a sphere or a cream, they require skill and a discerning palate. Charcuterie, the art of curing and preserving meat, has existed throughout the earth for thousands of years. The 21st century has seen the dining public become increasingly interested in these artisanal, "firm-made" delicacies. This course will cover both the preparation and presentation of contemporary and archetype charcuterie: pates, sausages, terrines, fermented foods, pickles, smoking and curing.
Class 12
CULINARY MASTERS & MARKET BASKET
xl hours
Equally cuisine has evolved and transformed over fourth dimension, certain chefs have come to the fore as innovators, visionaries and artists. Many are eager to share their culinary gifts with tomorrow's chefs and Water ice is proud to have collaborated with some of the most celebrated chefs: Marcus Samuelsson, Daniel Boulud, Michael White, Alex Stupak, Anita Lo and Thomas Keller. In preparing recipes especially selected by the chefs, students come to understand the unique perspective of each and glean ideas that will spark their own creativity.
The grade concludes with market basket cooking classes where students can individually express their interpretation of the masters' lessons. With a basket of seasonal ingredients, students piece of work solitary to create a unique menu without using recipes as well as practice plating, timing, consistency and creativity.
Course thirteen
EXTERNSHIP
210 hours
At the end of their in-class training, all students complete an externship course. While Water ice strongly recommends that students extern in eating house kitchens, they may request venues such every bit hotels, catering companies, corporate dining rooms, test kitchens or food magazines in order to meet their professional goals.
Financing Your Culinary Education
At this betoken, you've already decided that you're interested in a professional time to come in food and hospitality. But should you nourish culinary school, and tin can yous can really afford it?
The ICE Office of Pupil Financial Services puts an award-winning culinary education inside your reach. Our Financial Assist advisors are bachelor six days a calendar week to help brand your dream of attending culinary school at ICE a reality.
Larn more well-nigh Ice's Student Financial Services.
Scholarships
Water ice provides various scholarship opportunities to aid students on their journey towards a career in food and hospitality. Whether offered by ICE itself, our food industry partners or a vetted list of exterior organizations, these scholarships provide students with additional resource to realize their dreams of attending our career training programs. Please exist enlightened of the varying deadlines and application requirements for each individual scholarship.For additional information nearly any of the available scholarships, feel free to contact our Office of Student Fiscal Services directly at (888) 921-CHEF or NYfinaid@ice.edu.
View all Ice Scholarship Opportunities.
Financial Assistance Options
ICE offers financial assistance from both Federal and Individual sources. The following is a listing of help available to those students who qualify:
• Federal Pell Grant
• FSEOG Program
• Federal Stafford Loan
• Federal Direct PLUS Loan
• State-Funded Grants and Loans
• Private Pupil Loans
• Payment Plan
• Tuition Flex
To learn more than about financial aid options, feel free to contact our Part of Educatee Financial Services directly at (888) 921-CHEF or NYfinaid@ice.edu.
View all fiscal help options.
Applying for Financial Aid
Please contact u.s.a. with any Financial Aid or financing questions, problems or suggestions. We will piece of work closely with you in preparing the necessary forms and documents on pupil grants, loans or scholarships and employment programs.
Learn how to apply for financial aid at Ice.
In Europe, aspiring chefs larn their merchandise through culinary apprenticeships. ICE's global teaching perspective takes inspiration from this centuries-old tradition, with our hands-on externship program.
What exactly is an "externship"? Similar in concept to a culinary internship, these paid or unpaid placements are called at a student'south discretion with the assistance of Career Services Advisors. Each externship is is designed to fit the interests and career goals of the individual student, and externships consistently prove to exist an exceptional opportunity for easily-on training and networking at the center of the industry. What's more than, many externships atomic number 82 to job offers and full-fourth dimension employment.
How does the externship program piece of work? The final course of our Culinary Arts and Pastry & Baking Arts programs being a 210-hour externship at a eatery, bakery or other culinary business.
Proven Results
Our incredible track record.
Water ice placed over 500 externs in over 300 establishments in the past few years - and each experience was as unique as our students. Noteworthy amidst these placements were restaurants and bakeries endemic and operated by many of America'southward most celebrated chefs, including Jean-Georges Vongerichten, Tom Colicchio and Daniel Boulud, equally well as leading food publications, catering companies and luxury hotels. Getting your "foot in the door" with i of these organizations could be the start of the career y'all have dreamed of.
Run into the total list of externship sites.
The range of Ice externships reads similar a Who's Who of the food world: Gramercy Tavern, Jean-Georges, Eleven Madison Park, Le Bernardin and Per Se. The multiple restaurants headed/owned past chefs April Bloomfield, Daniel Boulud, Andrew Carmellini, Tom Colicchio, Alex Guarnaschelli, Daniel Humm, Thomas Keller, Anita Lo, Alfred Portale, Marcus Samuelsson, Jean-Georges Vongerichten and restaurateurs Danny Meyer and Stephen Starr, took a combined 136 student externs in 2016. 1 of the prime benefits of ICE'due south program is that externships betrayal students to a deep professional network and often atomic number 82 to task offers. With our finger on the pulse of the New York food scene, we can go your foot into some amazing doors and remarkable kitchens.
Choose your path, and make your success.
An ICE externship gives you a gamble to customize your educational activity. For example, if y'all've always dreamed of working in a sushi restaurant, food truck, butcher shop or artisanal bread baker, we can gear your search towards the goal of placing yous in that detail type of institution.
Some students also cull to pursue externships outside of the eating house environment. For students passionate most food media, we've facilitated externships at Food Network,Every Day with Rachael Ray,Saveur, Tasting Table and Martha Stewart Living Omnimedia. In the catering realm, externship placements were made at Abigail Kirsch, The Cleaver Company and Oliver Cheng Catering. Students interested in hotel externships found placements at Le Parker Meridien, The Standard and The Waldorf-Astoria.
Our staff has the connections.
Our faculty and advisors appraise your culinary career aspirations, skills and academic tape to pair you with sites that marshal with your goals and background. Each hospitality, pastry or culinary arts externship is structured so that your performance is monitored by ICE's professional person staff, and subsequent feedback and evaluations are incorporated into your overall course.
Most culinary schools in America, and Europe, do crave culinary arts externships as office of their programs. Employers and students routinely agree that it is a fantastic opportunity that provides both ameliorate training and stronger networking opportunities than a school-run eating place that is insulated from the real world. When you lot are choosing which culinary school to attend, be certain to enquire about externship programs and learn how each program incorporates in-the-field training into your education.
Below are only a couple of our alumni externship stories.
Greg Proechel
- Electric current position: Executive Chef, Ferris
- Externship site: Xi Madison Park
Less than a decade ago, Greg Proechel (Culinary Arts 'x) was working a desk-bound task as a financial analyst. Today, he's leading a new eating place that's already garnered praise from theNew York Times, theNew Yorker and was named ane of Eater'south Hottest Restaurants in Manhattan. His career path 180 began with his conclusion to enroll in ICE's Culinary Arts program, where he began with nada professional kitchen experience and ended with a paid position at one of the best restaurants in the globe — Eleven Madison Park.
"In the outset, I messed up every unmarried day," said Greg of his externship, "but towards the cease, I started doing well. And then I was hired." It was during this time that he learned not necessarily what to melt, onlyhow to work. Explained Greg, "To this day, I still use the methods I learned from my sous chef at Eleven Madison Park."
Learn more nearly how Greg went from economic science major to making a proper noun for himself in the New York City food scene.
Adrienne Cheatham
- Current position: Owner, SundayBest
- Externship site: Le Bernardin
ICE graduate and BravoTop Chef runner-upwards Adrienne Cheatham (Culinary Arts '07) knows a matter or two most loftier-force per unit area kitchens: her ICE externship took place in none other than Eric Ripert's three-Michelin-star New York Urban center eatery, Le Bernardin. "I felt comfortable in the kitchen because during all the modules at Ice you lot're in a kitchen environment," said Adrienne of the feel. "You learn how to stand out of the way and not be intrusive in someone else's infinite when information technology's not your kitchen. I had great chef instructors and they had the same temperament and demeanor as the chefs at Le Bernardin."
Adrienne and so went on to serve the eating house for eight years as executive sous chef. When it was fourth dimension for a change, she joined chef Marcus Samuelsson at Crimson Rooster, where she somewhen became executive chef. Recently, she left this role to pursue opening a restaurant of her own — simply not before giving viewers a thrilling ride as a serious contender on season xv of the hit seriesTop Chef, making it to the finals past consistently impressing the judges with her focus and precision.
Learn more about Adrienne'south experiences helming height critically acclaimed restaurants in New York City.
Mashama Bailey
Mashama learned to cook from the women in her family and attended the Institute of Culinary Education (ICE) to formalize that education, then studied in France and explored food through travel. She spent a dozen years cooking at New York City restaurants, including at Clip for her friend and mentor, Gabrielle Hamilton, for 4 years. Now executive chef of The Greyness in Savannah, Mashama was nominated every bit a finalist for the James Beard Foundation's All-time Chef: Southeast award in 2018, among other accolades. She is a vice chairman on the lath of the Edna Lewis Foundation, honoring the legacy of the chef who greatly influenced Mashama'due south menu at The Grey.
Read more than
Maxime Bilet
Maxime Bilet get-go earned a bachelor's degree in English and American literature and creative writing from Skidmore Higher. He then came to Water ice and, later graduating, quickly climbed the ranks to become the executive chef of Jack'southward Luxury Oyster Bar — a position he earned a year after graduation. Side by side, he moved to London where he worked for famed chef Heston Blumenthal at The Fat Duck, first as a prep cook then as a lab cook in the chef's development kitchen.
Read more than
Esther Choi
mŏkbar chef and owner Esther Choi grew up cooking traditional Korean food with her Korean-native grandmother. So while Esther was built-in in New Bailiwick of jersey and spent her early childhood in the oceanside town of Egg Harbor, she was always keenly aware of her Korean heritage. That awareness morphed into immersion when her family moved to Korea for three years, considering her parents wanted to ensure that their children would cherish Korean culture. Esther enthusiastically embraced her parents' goal – her mission today is to broaden New Yorkers' understanding and appreciation of Korean culture through her food. Esther's formal training as a chef began at New York City'south Institute of Culinary Education (Ice), continuing in the kitchens of ilili and La Esquina, as well as that of the Food Network.
Read more than
The About Critical Connections of Your Career Are Often Correct Next to You.
Tour the classrooms at Water ice and yous'll come across diversity of age, experience, background and goals. Your classmates will come from all over the United States and effectually the world.
Some are at the start of their careers, studying at ICE to become executive chefs and managers in the nation's top restaurants. Still others have long sought out Water ice to train them for the next affiliate in their lives, exist they carpenters, lawyers, medical technicians, firefighters, bankers, advertising executives, journalists or actors. Others have already worked in the nutrient industry and desire to sharpen their skills in pursuit of better opportunities.
Learn more about Educatee Life at ICE
"I but realized I'one thousand never going to exist happy unless I follow this passion inside me, which is to piece of work in food."
Kelly Newsome
Culinary Arts, '17
A Wide Variety of Electives
Regarded past many as the home of America's largest menu of hands-on specialty cooking classes, Water ice'southward Recreational division in New York City offers hundreds of cooking, baking, potable and professional person development classes each year. All career students at Water ice's New York campus have access to recreational classes to complement their education.
Professional Demonstrations and Extracurriculars
Water ice offers enrichment classes focused on cooking and drinkable-related aspects of the food industry, costless for alumni and students. Experts from all over the world come up to Water ice to teach, lecture and cook for our students, providing the exclusive opportunity to watch, interact with and ask questions of these successful epicureans. What's more, ICE hosts great culinary entrepreneurs, from California winemakers and New Orleans chefs, to food website founders and specialty food company presidents, every bit part of our Run into the Culinary Entrepreneurs series.
iPads at Water ice
ICE is one of the beginning culinary institutes in the world to fully incorporate the iPad into its' educational plan. As of Apr 2013, all matriculating Culinary Arts and Pastry & Baking Arts students at ICE'southward New York campus have received an iPad along with their pocketknife roll and uniforms. The device has replaced traditional textbooks, compressing all content, curriculum and lesson fabric distribution into a more portable, interactive format. But it is this 2d element — interactivity — that defines how revolutionary this shift has been for our teaching kitchens.
Source: https://ice.edu/newyork/career-programs/school-culinary-arts
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