Online culinary school students at Institute of Culinary Education

Online Culinary School

Get comprehensive and convenient online training in foundational culinary skills and techniques with ICE's online Culinary Arts & Food Operations diploma program.

Diploma Program

100% Online Curriculum + Industry Externship

Gain foundational, professional training in the techniques and art of cooking — all from the convenience of your own kitchen. This 900-hour intensive curriculum explores theory, science, technique, palate development and culinary business fundamentals vital to success. A hands-on industry externship gives you the opportunity to enhance your skills and gain real-world cooking and baking experience.

There’s no need to put your life on hold to pursue your culinary passion!

If you’re unable to access an ICE campus, relocate or schedule consistent classes, you can still earn an ICE diploma in culinary arts. While we firmly believe that the best culinary education is achieved on campus in our professional kitchens, students in California who are unable to attend classes in-person can enroll in our fully online program featuring a customized curriculum and experienced chef-instructors.

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Quick Facts

Weekly Virtual Classes: participate live or view on-demand

Program Duration:16 months; currently available to students located in California (additional states coming soon)

Tuition, Fees & Charges: $18,500

Chef Elliot demonstrates to students

Curriculum Designed by Experts

The online Culinary Arts & Food Operations diploma program has been expertly designed by our team of chefs and educators from ICE's New York and Los Angeles campuses. This unique program gives students of all ages who are unable to attend on-campus classes the skills and experience needed for a variety of roles at restaurants, hotels and other food service settings.



Art of plating a dish

Training in Culinary Theory, Art & Science

Our online approach to culinary arts education provides essential training in foundational principals of culinary arts — the theory, science and techniques that form the basis for major cuisines. In addition, students will study the fundamentals of pastry and baking, as well as food service operations and management. A typical week includes cooking a variety of dishes and cuisines, assigned readings, instructional videos, individual or group projects, and chef-led classes, which you can view live or on-demand.


Student chopping onions and referring to iPad

Weekly Culinary Labs in Your Own Kitchen

Our carefully designed labs give you the opportunity to apply what you have learned in readings, videos and chef-led classes. You’ll be using recipes that will develop your palate and reinforce the techniques that are the core of cuisine. Some of the things we’ll teach are how to:

  • Use a knife to slice, dice and fabricate like a professional.
  • Turn stocks, vegetables and flavorings into soups and sauces.
  • Utilize the essential skills like grilling, sautéing, roasting and braising to prepare dishes from around the world.
  • Create breads, cakes and pies that make meals truly memorable.


Student taking pictures of food with cell phone

ICE’s Proactive Assessment Model

This new curriculum is structured so students get assessed on their learning path several times a week. Chef-instructors provide individual feedback on student's photos, videos and text submissions to ensure continual progress toward learning objectives and refinement of skills and techniques.


Chef in professional kitchen

Hands-On Industry Externship

Our career services team will help match you with a restaurant or food-related business to gain real-world experience. You'll put your culinary skills to the test, make connections in the industry and gain business knowledge you can use to launch your culinary career.

Guest Speakers_David Chang_Christina Tosi_Mashama Bailey_Thomas Keller

Past guest speakers have included (clockwise from top left): David Chang*, chef, restaurateur, TV host and author; Christina Tosi, Milkbar founder and chef; Thomas Keller*, chef and restaurateur, The French Laundry and Per Se, and Mashama Bailey*, executive chef of The Grey.

Professional Demonstrations and Extracurricular Programming

Experts from all over the nation visit ICE's campuses in New York City and Los Angeles (in person and virtually) to lead professional development classes, demonstrations, lectures and events — most of which are free for students and alumni. Online students can take advantage of these exclusive opportunities when they are available, to watch, interact with and ask questions of successful epicureans from various areas of the industry.

Toque toss at ICE graduation

Graduation and Career Placement

Upon successful completion of the program, you’ll receive a diploma in Culinary Arts & Food Operations with the option to join our commencement ceremony in LA or NYC. You’ll also benefit from the ongoing support of our Career Services department, which has helped more than 15,000 graduates secure jobs in the restaurant and hospitality industry.

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Take the Next Step Toward Achieving Your Culinary Ambitions

Simply connect with ICE's Admission team. Our representatives' mission is to understand each student's personal goals and help them select the right program to fit their individual needs and lifestyle. Apply online and an ICE admissions representative will reach out to commence the personal experience the school is known for.
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Admissions Information

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in food. Attending culinary school is one of the best ways to begin the journey. ICE is ready to help you find your culinary voice.
12 Reasons Why You Should Choose ICE.
ICE Career Brochure

Cost and Schedule

  • Program duration: 16 months
  • Hours: approximately 13 hours per week
  • Cost: $18,500
  • Starts: Nov. 22

Tuition, Fees and Charges Include

Google Chromebook
Digital textbooks
Culinary tool kit
Application fee
All applicable taxes


Cooking using laptop in kitchen

ICE’s Online Culinary Arts & Food Operations program contains 16 courses, offering students comprehensive training in the art and actual practice of cooking, all from the convenience of their own kitchen. The 63-week program is designed so students can attend classes on their own schedule each week. Expert chef-instructors from ICE’s Los Angeles and New York City campuses introduce students to the time-tested fundamentals of cooking, cuisines from around the globe and techniques from modern masters.

The final course in the program is an off-site externship at a location chosen by the student based on his or her career goals. ICE's Career Services advisors consider the student's career aspirations, skills, schedule and academic record, to ensure the most beneficial placement.

The program is constructed as follows:


Course 1


13 hours

This course is designed to familiarize students with best practices for success in our online program and in the restaurant industry. Topics include learning management system use, internet research and time management. We also introduce the tenets of professionalism and the expectations of the food service industry.

Course 2


90 hours

Most culinarians begin their training by learning how to pare and prepare greens and vegetables. After a comprehensive introduction to knife skills and food safety, students will use a range of methods for preparing vegetables, progressing from salads to complex vegetarian cuisine, to explore the techniques that underlie fine cooking.

Course 3


21 hours

This course is designed to acquaint students with the realities of a culinary business by exploring concept development from creativity to profitability. By surveying the industry, students explore many types of operations and analyze concepts, as well as research feasibility and location selection. Students should gain the knowledge required to develop and refine their ideas. This course also covers key aspects of menus, including planning, pricing, layout and design. Students prepare sample menus as a project.

Course 4


60 hours

The first in a series of three courses on protein-based cuisine, this poultry-based course will cover key techniques like sautéing, roasting, braising and grilling. Students will fabricate the essential cuts and prepare stocks and sauces that completely utilize each ingredient. The class will prepare dishes to practice each technique and build confidence and competence.

Course 5


30 hours

A working understanding of numbers is critically important to culinary success. The curriculum for this course focuses on the use of financial statements as a tool for cost control and decision-making. The course progresses from teaching students how to associate numbers with financial and logistical aspects of a foodservice business to an overview of budgets, industry standards and variation analysis. Case studies are used to provide real world examples.

Course 6


60 hours

Pork is one of the most versatile meats, providing diners with everything from sausage and chops, to ribs and medallions. All of these cuts offer the opportunity for students to advance their culinary skills while exploring new flavors and plating styles. Lamb is also featured in this comprehensive course. 

Course 7


27 hours

People are the most important resource in any culinary business. In this course, students focus on the major functions of management communication, hiring practices, recruitment, training, discipline and staff organization.

Course 8


60 hours

In this final course on protein-based cuisine, students prepare grilled steak, braises and stews along with brown sauces and pan sauces aiming to deepen understanding of fundamental techniques. The class applies these methods to seafood, as students prepare dishes that highlight the special skills that these foods require.

Course 9


27 hours

Strategies for purchasing and control are vital for the success of any culinary operation. This course examines labor, beverage and food costs, and revenue control. Purchasing guidelines, inventory and control, employee-performance standards, productivity and scheduling, use of point-of-sale systems, computers, and new technology are also reviewed.

Course 10


90 hours

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

Course 11


21 hours

Effective communication is essential for success in all areas of food service, from management to menus. This course uses media, including reviews, blogs, tweets, videos and press releases, for students to explore the relationship between restaurants, communication and public relations.

Course 12


60 hours

Students explore important restaurant staples with an emphasis on lunch, brunch and breakfast specialties from biscuits and gravy to Eggs Benedict. There is also an extensive exploration of sandwiches, fresh and dry pasta, and sauces.

Course 13


21 hours

Great leadership goes beyond good management and permeates a culture. This course explores leadership variables and principles, the power of vision, the importance of ethics, the empowerment of people, understanding people, developing others, and performance management. Additionally, students identify their own leadership styles and how best to utilize them to maximize leadership through organizational change and team building.

Course 14


60 hours

In the panoply of global flavors, Asian flavors and techniques exert a growing influence on culinary arts around the world. Understanding how to use the herbs, spices, ingredients and methods that characterize these cuisines is a necessity in today’s food culture. This course acquaints students with the flavor profiles, specific techniques and essential dishes of Asia and the Americas.

Course 15


60 hours

Continuing the exploration of food from around the world, this course examines key dishes, ingredients, flavors and techniques from the Middle East, Europe and Africa.

Course 16


200 hours

This is the last course in the program where students have an opportunity to hone the skills they developed in a real-world setting. While ICE strongly recommends restaurant kitchen externships, students may request venues such as hotels, catering companies, corporate dining rooms or test kitchens in accordance with their professional goals.

In Europe, aspiring chefs learn their trade through culinary apprenticeships. ICE's global teaching perspective takes inspiration from this centuries-old tradition, with our hands-on externship program.

What exactly is an “externship”? Similar in concept to a culinary internship, these paid or unpaid placements are chosen at a student's discretion with the assistance of Career Services Advisors. Each externship is designed to fit the interests and career goals of the individual student, and externships consistently prove to be an exceptional opportunity for hands-on training and networking at the heart of the industry. What’s more, many externships lead to job offers and full-time employment.

How does the externship program work? The final course of our Culinary Arts & Food Operations program is a 200-hour externship at a restaurant, bakery or other culinary business.

Proven Results

The following chart illustrates the variety and stature of businesses that have hired or recruited externs from the culinary programs held at ICE's LA campus.

Logos of restaurants where students from ICE's Los Angeles campus have completed externships or been hired.

See the full list of externship sites.

Proven Results


From award-winning restaurateurs to food media leaders, test kitchen chefs to food entrepreneurs, alumni from our New York and LA campuses continue to rank among the most noteworthy names in food and hospitality. With the first online Culinary Arts & Food Operations class starting in October 2021, we are looking forward to welcoming our first wave of alumni next year. We're confident they'll find great success. Click through the names below for just a taste of the many successful ICE alumni from our on-campus diploma programs.

Leading West Coast Alumni

Learn more about our Culinary Arts alumni.

Culinary Arts Student Kelly Newsome shares why she decided to enroll in culinary school at ICE.

"I just realized I’m never going to be happy unless I follow this passion inside me, which is to work in food."

Kelly Newsom
Culinary Arts, '17