CULINARY FUNDAMENTALS 1: KITCHEN ESSENTIALS
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.
• 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.
• Grilled Eggplant and Portobello Sandwich with Fresh Mozzarella and Romesco.
• Vegetarian Three-Bean Chili with Ancho and Sweet Chili Peppers.
• Curry-Garlic Roasted Cauliflower.
CULINARY FUNDAMENTALS 2: POULTRY, PORK & LAMB
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.
• Classical roasting, grilling, sautéing and braising techniques.
• Fabrication of poultry, pork and lamb.
• Introduction to sauce making.
• Modern techniques such as sous vide.
• Sautéed Duck Breast with Orange Gastrique
• Pan Roasted Rack of Lamb with Red Wine Pan Sauce
• Grilled Brined Pork Chop with Potato Gratin
CULINARY FUNDAMENTALS 3: VEAL, BEEF & SEAFOOD
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.
• Selecting and fabricating fish and shellfish
• Fabrication of large subprimals of beef
• Introduction to professional plating
• Roasting, grilling, sautéing, searing, poaching and braising techniques
• Roasted Veal Tenderloin with Oyster Mushroom Cream Sauce
• Sautéed Filet Mignon with Beárnaise
• Lobster Rolls
• Bass en Papillote
PLATING & RESTAURANT SIMULATION
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.
- Simulated restaurant environment
- Menu and plate development
- Salads and sandwich technique
- Fabricating and cooking game
- Classic and Vegan Caesar Salads
- Pan-Seared Scallops with Spinach Risotto and Shiitake Bacon
- Braised Rabbit with Prosciutto and Broccoli Rabe
- Roasted Poussin with Truffle Butter
PASTRY & BAKING
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.
- Fruit-based desserts
- Baking quiches, pies and tarts
- Introduction to bread baking
- Creating plated desserts
- Chocolate and Cheese Soufflés
- Sweet and Savory Quick Breads
- Pizza and Flatbreads
- Crème Brûlée, Panna Cotta and Crème Caramel
INTERNATIONAL CUISINE 1: MEDITERRANEAN, THE AMERICAS & ASIA
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.
- International palate development
- Creating an inviting dim sum buffet
- Studying the spice trade and Middle Eastern cooking
- Chicken Mole
- Jamaican Jerk Chicken
- Chicken Korma
INTERNATIONAL CUISINE 2: FRANCE, ITALY & USA
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.
- Refine our palates with nuances of European cuisine
- Pasta making from scratch
- Preparing, stuffing and cooking sausages
- Making fresh mozzarella
- Fresh Egg Pasta with Pork Ragu
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.
- Fermentation, charcuterie and smoking
- Modern culinary techniques
- Advanced plating and presentation
- Advanced hors d’oeuvres
- Roasted Green Chile Sausage
- Chicken Gallantine
- Kimchi Consommé
- Sous Vide Short Ribs
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.
At the end of their in-class training, all students complete an externship course. While ICE strongly recommends that students extern in restaurant kitchens, they may request venues such as hotels, catering companies, corporate dining rooms, test kitchens or food magazines in order to meet their professional goals.