"It's expanding my
mind and giving
me the tools and
The 316-hour, 72-class Restaurant & Culinary Management curriculum is comprised of four modules that are divided into 13 courses. Classes meet three times a week for 26 to 45 weeks, depending on the schedule. The program starts at least 10 times per year with staggered start dates offered mornings, afternoons, and evenings.
2018 Schedule Options (New York Campus)
Morning (7 months)
Hours: Mon, Wed, Thur, 8am-12pm Cost: $15,530.00 Starts: 8/27
Hours: Mon, Tues, Thur, 8am-12pm Cost: $15,530.00 Starts: 5/22
Afternoon (7 months)
Hours: Mon, Wed, Thur, 1pm-5pm Cost: $15,530.00 Starts: 9/5
Hours: Mon, Tues, Thur, 1pm-5pm Cost: $15,530.00 Starts: 4/30
Evening (9 months)
Hours: Mon, Tue, Thur, 6pm-9pm Cost: $13,980.00 Starts: 6/5
Hybrid (9 months)
Hours: Wed, 6pm-9pm and Sat, 9am-3:30pm Cost: $13,980.00 Starts: TBD
Tuition includes: all books, field trips, business plans, guest lectures, application fee, and all applicable taxes.
Double Diploma Discount
The ICE Double Diploma program offers you the option to efficiently develop your culinary skills and earning potential, offering a savings of 10% on the Restaurant & Culinary Management or Hospitality Management programs when combined with a Culinary Arts or Pastry & Baking Arts program.
Click here for information on Financial Aid, Discounts, and Scholarships.
The Restaurant & Culinary Management program starts at least 12 times per year with staggered start dates offered mornings, afternoons, and evenings. This arrangement complements the Culinary Arts and Pastry & Baking Arts programs, and is timed so that students may earn two diplomas at ICE concurrently.
Students taking Restaurant & Culinary Management in conjunction with any other ICE diploma program are entitled to a discount on the Restaurant & Culinary Management program.
See Tution Discount for details.
For more information on our Culinary Management program, see our Career Brochure or contact an ICE Admissions Representative today.
Schedule Options Disclaimer: Subject to change. Please contact your Admissions Representative for most current information