An ICE student plates multiple dishes as part of ICE's culinary career training program

Culinary Arts - Los Angeles Campus

Train for a career in a professional kitchen, completed among the palm trees.
ICE Los Angeles’ Culinary Arts program teaches the theory, practice and art of cooking.

Diploma Program

Launch your culinary career in an urban oasis for food and restaurant lovers.

Nestled in Pasadena’s historic Playhouse District, ICE's culinary school in Los Angeles opened its doors in 2018 and has been a thriving center for professional training and culinary inspiration ever since. Between the heralded restaurant scene and the bountiful produce, southern California is an oasis for food and restaurant lovers. There’s no better place to launch a culinary career and find your culinary voice.

Learn More about our Culinary Arts program at ICE

Our career Culinary Arts program centers around technique and professionalism, with a curriculum that takes students beyond the basics of how to follow a recipe and into the nuances of skills like palate development, proper cooking methods, advanced plating design and much more. Each course builds on the skills covered in the course before it, beginning with the basics of knife skills and how to organize yourself for professional kitchen work to understanding the parent philosophies of international cuisine such as French, Italian, Japanese and Thai. The Culinary Arts program culminates in an industry externship, which puts you right into a professional kitchen to help launch your career in The City of Angels.

With classes starting throughout the year and a wide variety of schedule options, the culinary training programs at ICE Los Angeles make it easy to get started in a career based on passion and creativity.

Quick Facts

Program Name: Career Culinary Arts

Program Duration: 7-11 months

Class Times: morning, afternoon, evening

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Los Angeles Culinary Arts Schedule Options

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Morning (7 months)

  • Hours: Mon. - Fri., 7:30 - 11:30 a.m.
  • Start Dates: April 9
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Evening (11 months)

  • Hours: Tues. - Thurs., 6 p.m. - 10 p.m.
  • Start Date: April 9
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Afternoon (7 months)

  • Hours: Mon. - Fri., 12 p.m. - 4 p.m.
  • Start Dates: May 16

Dual Diploma Discount

Combine business and cooking skills to accelerate success. Students enrolled in the Culinary Arts campus program who also enroll in another diploma program, such as Restaurant and Culinary Management, can receive a discount worth up to $4000.

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One Quick Conversation is All it Takes

Find your culinary voice. From day one, ICE is here to help make your dreams of attending culinary school in Los Angeles a reality. One quick conversation with your Admissions Representative can open the door to endless opportunities. They’ll also set you up with a personal Student Financial Services counselor, who can help guide you through the many financing options available for ICE's culinary career training program, including federal financial aid, loans, scholarships and more. 

Explore our LA Campus

With professional teaching kitchens, a culinary technology lab and an expansive learning resource center, ICE's culinary school in Los Angeles spans 38,000 square feet in the heart of southern California. ICE’s LA campus is designed with you in mind. Come see for yourself, or take a virtual tour.

Learn about Externships

A hands-on externship in a professional industry kitchen is a vital component to the ICE culinary career training program. Working closely with your Career Services Advisor, we’ll help you find the right fit to start getting experience and broadening your network even while you’re still in school.

Alumni News

ICE is proud to have helped over 17,900 alumni find their culinary voices in every corner of the culinary industry. Our students come from diverse backgrounds with varied goals, which means our alumni land in some of the most interesting roles across the industry. Read some of their stories to see how they found their culinary voices at ICE.

ICE%20Creative-74_375x375.jpgICE’s Career Culinary Arts program contains nine courses, offering students comprehensive training in the art and actual practice of cooking. The first eight courses are composed of 108 four-hour lessons taught by expert chef-instructors at ICE’s Los Angeles facility. Culinary career training program students explore the time-tested fundamentals of cooking, cuisines from around the globe and techniques from modern masters.

The ninth course is an off-site externship at a location chosen by the student, working with our dedicated Career Services advisors to ensure the right fit based on their career goals.

The program is constructed as follows:

Course 1

CULINARY FUNDAMENTALS 1 – KITCHEN ESSENTIALS

60 hours

Every ICE's student's culinary career training program starts with a comprehensive introduction to knife skills and food safety. Afterward, you’ll use a range of methods for preparing vegetables, progressing from salads to complex plant-based cuisine. You will begin to explore the techniques that underlie fine cooking, including the concept of mise en place, that are critical in professional cooking environments.

Course highlights:

  • Classical and contemporary knife skills.
  • Food safety and sanitation.
  • Product identification of vegetables, herbs, spices, legumes and more.
  • Breakfast cuisine and egg cookery including emulsions.

Dishes include:

  • Grilled Eggplant and Portobello Sandwich with Fresh Mozzarella and Romesco.
  • Vegetarian Three-Bean Chili with Ancho and Sweet Chili Peppers.
  • Grain Bowl with Quinoa-Lentil Pilaf and Roasted Vegetables.
Course 2

CULINARY FUNDAMENTALS 2 – POULTRY, PORK AND LAMB

48 hours

The first in a series of three courses on protein-based cuisine, this course covers key techniques like sautéing, roasting, braising and grilling. You will fabricate the essential cuts and prepare stocks and sauces that completely utilize each ingredient. Then you’ll prepare dishes to practice each technique and build your confidence and competence, with increasing attention to time management and organization.

Course highlights:

  • Classical roasting, grilling, sautéing and braising techniques.
  • Fabrication of poultry, pork and lamb.
  • Introduction to sauce making.
  • Modern techniques such as sous vide.

Dishes include:

  • Sautéed Duck Breast with Orange Gastrique.
  • Pan Roasted Rack of Lamb with Red Wine Pan Sauce.
  • Grilled Brined Pork Chop with Caramelized Onion and Bourbon Sauce.
  • Sous Vide Chicken Breast with Jus Lie.
Course 3

CULINARY FUNDAMENTALS 3 – VEAL, BEEF AND SEAFOOD

56 hours

With the same structure as Course 2, you’ll fabricate steaks, cutlets and chops, and prepare soups, brown sauces and pan sauces as you continue to deepen your understanding of fundamental techniques. You’ll also start applying these methods to seafood, including flatfish, round fish and shellfish as you prepare dishes that highlight the special skills that these foods require.

Course highlights:

  • Selecting and fabricating fish and shellfish.
  • Fabrication of large subprimals of beef.
  • Introduction to professional plating.
  • Roasting, grilling, sautéing, searing, poaching and braising techniques.

Dishes include:

  • Braised Osso Bucco with Risotto.
  • Sautéed Filet Mignon with Bearnaise.
  • Lobster Bisque and Crabcakes.
  • Grilled Swordfish with Beurre Rouge.
Course 4

PLATING & RESTAURANT SIMULATION

52 hours

In this final course of the series, you’ll further refine your abilities as you produce composed entrées and simulate the experience of cooking in a restaurant, including more complex sauces. You will also gain exposure and prepare game specialties like rabbit, quail and venison.

Course highlights:

  • Simulated restaurant environment.
  • Menu and plate development.
  • Advanced sauce technique.
  • Fabricating and cooking game.

Dishes include:

  • Pan Roasted Cod with Manila Clams and Chorizo.
  • Grilled Hangar Steak with Caramelized Shallots and Chive Mashed Potatoes.
  • Herb Risotto with Seared Sea Scallops.
  • Roast Squab with Dirty Rice and Pan Gravy.
  • Braised Rabbit with Prosciutto and Red Onions.
Course 5

PASTRY & BAKING

52 hours

The skills taught in this course are not just for desserts – they can be used in savory cooking. From custards and pizza to biscuits, frozen desserts and ice cream, you will prepare specialties that can be part of exciting entrees or memorable finales to the dining experience.

Course highlights:

  • Fruit-based desserts.
  • Baking quiches, pies and tarts.
  • Introduction to bread baking.
  • Creating plated desserts.

Dishes include:

  • Chocolate and cheese soufflés.
  • Sweet and savory quick breads.
  • Pizza and flatbreads.
  • Crème brulee, panna cotta and crème caramel.
Course 6

INTERNATIONAL CUISINE 1 – MEDITERRANEAN, THE AMERICAS AND ASIA

56 hours

Centering on flavor profiles and specific techniques, this course acquaints students with essential dishes from around the world on a culinary journey through the countries of the Mediterranean, North and South America, and Asia. Understanding the herbs, spices, ingredients and methods that characterize these cuisines will broaden your palate and culinary perspective, as international flavor profiles play a key role in contemporary culinary arts.

Course highlights:

  • International palate development.
  • Creating an inviting dim sum buffet.
  • Studying the spice trade and Middle Eastern cooking.

Dishes include:

  • Roast turkey with mole negro.
  • Jamaican jerk chicken.
  • Pad Thai.
  • Northern Indian lamb curry.
  • Sushi.
Course 7

INTERNATIONAL CUISINE 2 – FRANCE, ITALY AND GARDE MANGER

48 hours

France and Italy are considered the touchstones for all western cuisines – and for good reason. In this course, students become familiar with characteristic ingredients, methods and dishes from some of the most important cuisines in Europe. Using authentic recipes and ingredients, students are exposed to the diversity and beauty that characterize regional European cuisines.

Course highlights:

  • Refine our palates with nuances of European cuisine.
  • Pasta making from scratch.
  • Preparing, stuffing and cooking sausages.
  • Making fresh mozzarella.

Dishes include:

  • Bouillabaisse with Rouille.
  • Cassoulet.
  • Fresh Egg Pasta with Pesto.
Course 8

ADVANCED CUISINE

60 hours

Whether with hydrocolloids, fermentation or plant-based cooking, today’s kitchens rely on innovative ideas and modern techniques to produce their signature dishes. In this course, you’ll study the methods, flavors and presentations that today’s best restaurants use to take food to the next level and create enjoyable dining experiences. Finally, with a basket of seasonal ingredients, students will work alone to create a unique menu that demonstrates their skill and creativity.

Course highlights:

  • Fermentation, preserving and pickling.
  • Modern culinary techniques.
  • Advanced plating and presentation.
  • Cooking of the contemporary masters.

Dishes include:

  • Slow Roasted Lamb Neck with Salsa Verde and Arugula Salad.
  • Citrus Cured Fluke with Shiso Bavarois and Ponzu Gelee.
  • Goat Cheese Cake, Honey-Ginger Ice Cream, Almond Sponge.
  • Compressed Watermelon, Black Olive Crumbs, Feta Spheres and Balsamic Caviar.
Course 9

EXTERNSHIP

210 hours

At the end of their in-class culinary career training program, all students complete an externship course. While ICE strongly recommends that students extern in restaurant kitchens, individuals may request venues such as hotels, catering companies, corporate dining rooms or test kitchens in accordance with their professional goals.

Why Should You Enroll at ICE? Ask an ICE Graduate!

Many people dream of going to culinary school, but it can be daunting to take the leap. Meet Shelby Kang (Culinary Arts), Adim Eboka (Online Culinary Arts & Food Operations) and Laney Mahler (Online Culinary Arts & Food Operations), who were able to achieve their career dreams by enrolling at the Institute of Culinary Education.