Explore the Craft of Bread Baking

...at the No. 1 Ranked Culinary School in America*

Make more than 45 bread varieties over the course of multiple weeks while studying science, the art of handcrafting, ingredients, desserts and decorating. The curriculum also covers business applications and how to open a bakery.

^*^{USA Today 2019}

A smiling student in an Institute of Culinary Education uniform pulls a loaf of bread out of an oven on a wooden paddle

Request More Information

Do you currently have a high school diploma or equivalent?

Expected Year of High School Graduation

Choose Program

Choose Campus

Would you like information on ICE's Student Housing?

By submitting this form, you agree that we may contact you regarding our programs using email or phone, including periodic use of automated technology for calls regarding your potential enrollment and for general informational purposes. This consent is not required to attend ICE. Visit our Privacy Policy for information or to change preferences.

I agree to receive automated calls and texts from the Institute of Culinary Education regarding my potential enrollment and other general information. Message & data rates may apply. Message frequency varies. Reply STOP to opt-out; and HELP for help.

Gain advanced training in specialties from baguette croissants

The 200-hour course was designed by Chef Sim Cass, a pioneer of the modern bread baking movement and a founding baker at New York City’s famous Balthazar Bakery.
Classes are taught by instructors with extensive industry experience specific to pastry and bread.
Practice mixing, fermenting, shaping, proofing, baking and cooling.
Explore ingredients, including types of flour and grains and their impact on baking.
Craft specialty loaves like ciabatta, focaccia, naan and pita.
Try traditions from around the world, including ficelle, kugelhopf, pannetone, petits pains and stollen.
Elevate American favorites from pizza and calzones to bagels, bialys, bread sticks, doughnuts and pretzels.

Continuing Education Courses

Artisan Bread Baking is a multi-week class that concludes with a certificate.
Career program students and graduates receive a 15% discount on enrollment in the bread course.
Small class sizes ensure individual guidance from chef-instructors.
Bread students are eligible for a dual diploma discount when enrolling in Restaurant & Culinary Management.

NYC and LA Campus Features

Ranked the "No. 1 Culinary School in America"*
Bread kitchens boast three-tiered steam-injected bread ovens and industrial mixers for production-level baking.
Labs outfitted with cutting-edge modernist equipment.
The nation’s first education-focused bean-to-bar chocolate lab (NYC campus only).
An indoor hydroponic herb garden and vegetable farm (NYC campus only).
Digital course materials.

bread bottom