Find your cullinary voice

School of Culinary Management

Read Life as a Culinary Management Student on the ICE blog to learn more about the student experience.SCHEDULE OPTIONSMorning (7 Months)Mon/Wed/Thurs • 8am-12pmStarts: 1/25• $15,470.00Starts: 4/11 • $15,470.00Afternoon (7 Months)Mon/Tues/Thurs • 1pm-5pmStarts: 12/1 • $15,430.00Starts: 3/7 • $15,470.00Evenings (9 Months)Mon/Tues/Thurs • 6-9pmStarts: 5/17 • $13,920Hybrid (9 Months)Wed • 6-9pmSat • 9am-3:30pmStarts: 11/18• $13,880Looking for quick tips to help you run your food business? Look no further than our Restaurant Success Series, as our expert consultants and Culinary Management instructors share their industry expertise.

Diploma Program Overview

Get Ready to Build – and Live – Your Vision

You are an innovator. When you close your eyes, do you see yourself managing and building a food business – maybe even your own? ICE’s Culinary Management program is NYC’s premier food business school, offering the pragmatic training in restaurant management, operations and entrepreneurship that you need to achieve and sustain long-term success in the culinary industry.

Learn from Industry Experts

Our instructors have opened dozens of restaurants, catering businesses and food shops in New York City and around the world. Most are also active consultants, which means they have relevant experience working with budding entrepreneurs, just like you. Learn how to develop profitable concepts, write a business plan and market your venture to a target audience. Then, get a sense of how to troubleshoot restaurant management issues concerning operations and staffing, analyze changing trends and make fiscal modifications to keep your business profitable. Through case studies, role-playing and group projects, we will train you to make good decisions for your team and your business. You’ll also have a chance to gain valuable professional insight through field trips and lectures with successful culinary entrepreneurs. 

Our students’ diverse goals and past experiences make our program unique. A typical class includes career changers with previous experience in such fields as marketing, finance, nursing or IT; recent high school or college graduates; and even working chefs or restaurant owners who want to master the business side of the restaurant industry.

Combine Food Business with Hands-on Culinary Training

Enrolling in our Culinary Arts or Pastry & Baking Arts programs in addition to Culinary Management gives you the opportunity to “double major” and gain two diplomas. We structure our schedules to allow you to pursue both programs simultaneously, and offer tuition incentives to help make realizing your professional goals that much easier.

Start in NYC – Then Go Anywhere

New York City is one of the world’s most important culinary cities, with instant access to the finest restaurants and best chefs. We take full advantage of our central location, taking students on behind-the-scenes field trips and offering candid lectures with successful culinary entrepreneurs. Of course, you’ll also have access to our extensive alumni network, which stretches across the nation—and the world. What’s more, many entrepreneurial graduates return to ICE to consult with our expert instructors over the course of their careers.

Leading up to graduation, our Career Services department will help you identify potential employers, but the relationship doesn’t stop there. Even long after graduation, we support alumni with ongoing job placement assistance and send graduates job listing emails—averaging 175 new job opportunities each week—from employers who already respect the value of an ICE education.

Ready to start your journey in food business and restaurant management? Contact an admissions representative now.

Click here to view detailed schedule and tuition for the School of Culinary Management Courses.

Want to learn more about the experts in charge of your education? Meet Culinary Management instructors Steve Zagor and Kate Edwards.

Danny Meyer Praises "When an applicant comes to us from ICE, we know they’ve been schooled in both the technical and hospitality skills so crucial to succeed in this business." Danny MeyerAward-winning NYC restaurateur, Union Square Hospitality Group

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