SCHEDULE OPTIONSMorning (8 Months)Monday-Friday • 8am-12pmStarts: 12/16, 2/26 • $33,758.22Afternoon (8 Months)Monday-Friday • 1-5pmStarts: 1/31 • $33,758.22Evenings (12 Months)Tues/Wed/Thurs • 6-10pmStarts: 1/14 • $33,758.22Intensive (6 Months)Mon/Tues/Thurs/Fri8:30am-5pmStarts: TBD • $33,758.22Weekend (10 Months)Sat/Sun • 9am-5pmStarts: 3/8 • $30,508.22*Hybrid (9 Months)Wed/Thu • 6-10pmSat • 9am-5pmStarts: TBD • $30,508.22*
*Includes applicable schedule discounts
Diploma Program Overview
Now Is the Time – Make Your Mark
Take a breath and a proud step forward towards you pastry and baking education. You are about to become part of a tradition that will set you on the road to success. The Institute of Culinary Pastry & Baking Arts program delivers an amazing wealth of skills and knowledge. Graduates of our renowned program have gone on to win national awards, write top cookbooks, appear on TV, and in leading food magazines.
Old World, New World, and the Whole World
Drawing from the rich baking and pastry traditions of France, Italy, Austria, and Switzerland, as well as contemporary American variations, our Pastry & Baking Arts program is not only international in scope, but also constantly evolving through modern global influences. Our award-winning program and curriculum have been shaped by two chefs, first by Nick Malgieri, the former executive pastry chef at Windows on the World and a member of Pastry Art & Design’s 1998 and 1999 “Ten Best Pastry Chefs’ roster.” More recently, Creative Director Michael Laiskonis has continued the program’s development, applying his experience as former executive pastry chef at Le Bernardin and 2007 winner of the prestigious “Outstanding Pastry Chef in America” award from the James Beard Foundation.
Like Our Curriculum, You Will Evolve
In no other New York baking and pastry school do art and technique combine so beautifully as in pastry and baking. Your hands-on education starts with our chef-instructors, who will guide you through the crucial components of this complex and graceful art form.
Imagine a curriculum that sets you on the path to becoming an accomplished professional in baking classes, creating flaky croissants, silky gelato, and crusty breads. Signature pastries, desserts, elegant tiered cakes, and decadent chocolates will also be part of your repertoire. It is a remarkable journey that begins with a comprehensive exploration and critical tasting of ingredients to learn how flavors and textures combine. You will progress through development of all the dough-based products from delicate strudel to tarts and puff pastries. Our breads are a special source of pride with a curriculum designed by Sim Cass, the renowned founding baker of Balthazar Bakery. You will learn to prepare all the yeast-raised favorites from bagels to brioche, pizza to baguettes.
With a strong emphasis on theory, you will progress through cakes and chocolate, learning the key ratios and methods that allow you to go beyond the recipes to create your own formulas. You will learn how to decorate until inscriptions and piping become second nature. Ultimately you will apply these skills to create a tiered cake of your own design. Chocolate confections are also part of the curriculum, from the simple truffle to intricate showpieces.
A Large School Offering an Intimate Experience
With no more than 16 students in any of your baking classes, your learning is our main focus. By the program’s end, you will have made everything from cakes and confections to classic breads and elegant desserts with ease, preparing you to create intricate and imaginative recipes of your own.
We offer you a personal experience that extends far beyond the classroom. Our Career Services staff is here for you and your ambition.
Externships Put Your Career in Motion Right Away
After 400 hours of careful instruction and practice, you are ready for the exam that matters: reality. Through our unsurpassed externship program, you will spend 210 hours on-site in a restaurant, hotel, catering kitchen, or other culinary enterprise. With over 300 externship options available, no other culinary school in New York City offers the reach and caliber of our professional network. You will put your skills to work in real time in an actual kitchen outside of the classroom walls. Best of all, these externships frequently turn into job offers and provide you with invaluable contacts for the rest of your career. You will live the excitement of pursuing your dream.
The Only Thing Stopping You Is You
Yes, you can do it. Our flexibility and affordable options will allow you to find your culinary voice.
This is your calling. Reach out to an Institute of Culinary Education admissions representative now.
Click here to view detailed schedule and tuition for the School of Pastry & Baking Arts.
"“At Jean- Georges and other restaurants, we look forward to seeing ICE on an applicant’s resume and are always impressed by their determination, imagination and devotion to the culinary arts." Award-winning Chef/Restaurateur/Author
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