Find your cullinary voice

School of Culinary Arts

See culinary school through a student's eyes: read our Life as a Culinary Student column on the ICE blog.SCHEDULE OPTIONS
NEW YORK CAMPUSMorning (8 Months)Monday-Friday • 8am-12pmStarts: 4/10, 5/14, 7/10, 8/7, 9/20Afternoon (8 Months)Monday-Friday • 1-5pmStarts: 4/24, 6/20, 9/5Evening (12 Months)Tue/Wed/Thur • 6pm-10pmStarts: 5/22, 821Weekend (10 Months)Sat/Sun • 9am-5pmStarts: 6/2Hybrid (10 Months)Wed/Thur • 6-10pm / Sat • 9am-5pmStarts: 4/18, 9/15
LOS ANGELES CAMPUSMorning (8 Months)Monday-Friday • 7:30am-11:30amStarts: 4/12, 5/22Afternoon (8 Months)Monday-Friday • 12-4pmStarts: TBDEvening (12 Months)Tue/Wed/Thur • 6pm-10pmStarts: 5/22

Diploma Program Overview

Welcome to the Foundation of Your Career

Consider how much there is to learn, and how far you want to go. Recognized as one of the top culinary arts programs in the nation, our award-winning 650-hour comprehensive curriculum is designed to teach you the actual practice and art of cooking through theory, technique, palate training, speed and teamwork. These will be the essentials for success in your culinary career.

Your Priority Is Learning. Ours Is You.

Now imagine a classroom where you and your progress matter. With no more than 16 students per class, you will learn the necessities required to thrive in the culinary industry, as well as forge the personal contacts that will guide you through your journey. What’s more, our students range widely in both age and previous professional experience. Some are recent high school or college graduates, while others are current line cooks looking to refine their skills or professionals from industries as varied as IT, medicine, publishing and more. This diversity helps make our programs unique and is at the core of our personal, student-focused approach to teaching.

Every class will teach you a specific skill. Beginning with basic ingredient identification, our culinary arts chef instructors will help train your senses, guiding you through an incredible range of tastes and flavors, from herbs and condiments to vegetables and meats. Your evolution will continue through the development of culinary techniques such as knife skills, dry and moist heat cooking methods, sauce making, restaurant service simulations, and pastry and baking, to name a few. Over the course of the program, you will learn from an average of four different chef instructors, which exposes you to a wide range of mentors with different areas of expertise. This, combined with our global curriculum and externship program, provides you with a solid foundation for a great culinary career.

Real-World Experience

Your culinary roots will be grounded in classical French technique, however, your experience in the program will be unmistakably global. Thailand, India, Japan, Italy, Spain – the technique, ingredients and distinctive flavors of all these regions and others will be a part of your cooking school training. Our culinary arts program is designed to take you and your creativity anywhere in the industry, and more importantly, the world.

An important part of this global perspective is gaining hands-on experience in the industry. After 440 hours of intensive classwork, our externship program places you in the heart of the job market, where you want to be. Imagine 210 hours in a restaurant, hotel, catering kitchen or other culinary business. What’s more, our full-time staff of Career Services counselors will help you find an externship placement that matches your personal career goals. Time and time again, ICE graduates tell us that their externship placement was instrumental in their career, providing them with invaluable networking opportunities and connections to help kick-start their careers—and many ICE externships result in full-time job offers.

Flexible Scheduling for Your Lifestyle

Our wide range of class schedules are designed to accommodate both full-time students and working professionals. What is most convenient for you: morning, afternoon, evening, weekend? Attending cooking school doesn’t have to be an unattainable goal. Let us help you make it a reality.

Click here to view detailed schedule and tuition for the School of Culinary Arts at the New York campus.

Click here to view detailed schedule and tuition for the School of Culinary Arts at the Los Angeles campus.

Danny Meyer Praises "When an applicant comes to us from ICE, we know they’ve been schooled in both the technical and hospitality skills so crucial to succeed in this business." Danny MeyerAward-winning NYC restaurateur, Union Square Hospitality Group

Schedule Options Disclaimer: Subject to change. Please contact your Admissions Representative for most current information


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