An advanced pastry student puts the finishing touches on entremets at the Institute of Culinary Education

Continuing Education

Courses to stay on the cutting edge

Advance your education at the No.1 ranked culinary school in America.*

Expanding your knowledge and skill is instrumental to expanding your career opportunities.

Whether you're looking to refine a restaurant business plan, perfect your cake decorating skills, craft the artisanal bread that will keep crowds lined up out the door, ICE's continuing education programs and courses offer the ongoing training and education you’re looking for. It’s just one more way that we help you find your culinary voice.

With campuses in two culinary capitals – New York City and Los Angeles – and our connection to the food scene in those cities and many others, ICE is a leader in culinary innovation. As educators and experienced professionals, we take pride in sharing the knowledge, insight and craftsmanship with students, alumni and industry professionals.

Course Categories

A person in a white chef jacket pours a bottle of red wine into a glass

Intensive Sommelier Training

This rigorous course offers students a thorough training in essential wine education topics, from tasting to wine history to service. Upon graduating, students will sit the Court of Master Sommelier (CMS) Introductory and Certified Sommelier examinations onsite. This course, which is the only course approved by the Court of Master Sommeliers, Americas, is right for both culinary professionals who are looking to deepen their wine knowledge as well as serious wine enthusiasts with no prior culinary training.

Artisan Bread Baking students at the Institute of Culinary Education.

Artisan Bread Baking

There has never been a more exciting time for bread in America. When you consider the simple ingredients that form the foundation of all breads — flour, yeast, salt and water — it’s truly remarkable how many varied products have been crafted by the hands of master bakers. Today’s growing demand for artisanal breads offers bakers an incentive to widen their skillset and learn how to prepare specialties from the crustiest baguette to delicate croissants.

A lecture in management studies at culinary school in New York City

Culinary Management & Business

Every kitchen is also a business. As you advance your entrepreneurial efforts, there is a range of skills you’ll need to grow and succeed. Whether it is understanding legal issues and financial statements or writing the perfect business plan, ICE’s food business experts can help you accomplish your entrepreneurial ambitions.

Art of Cake Decorating student at Institute of Culinary Education.

The Art of Cake Decorating

Custom cakes in every shape and style have become the centerpieces of celebrations of all kinds. Learning how to create these spectacular showstoppers can be a profitable and creative outlet for bakers who want to widen their skillset. In ICE's Art of Cake Decorating program, you'll work alongside cake experts and be taught how to craft your own dazzling designs.

A vegetarian chicharron is displayed by a chef instructor at the Institute of Culinary Education

Advanced Culinary Studies

One thing all great chefs have in common? An appetite for knowledge and lifelong learning. In the culinary field, the ever-evolving menu of techniques and tools means that there are always new things to learn. From techniques like sous vide and hydrocolloids to historic cooking methods, we cater to your culinary curiosities and aim to expand your skillset and evolve your culinary career.

Artisanal chocolate bars made in the ICE chocolate lab.

Artisanal Chocolate Workshops

Experience ICE’s bean-to-bar Chocolate Lab in this two-day chocolate experience offered at our New York campus. Designed for current pastry and culinary professionals, this course offers students the chance to roast, winnow, grind, formulate and refine artisan-quality couverture, in addition to pressing cocoa butter, tempering chocolate and molding bonbons. Students will also apply the finished chocolate to a range of applications, gaining insight into the many variables presented by each step of the bean-to-bar process.