A student gets advice about applying to culinary school from an ICE admissions representative

Admissions

For more than four decades, ICE has been a leader in culinary education around the globe.

The admissions process is the start of a lasting relationship with ICE.

Your admissions representative will introduce you to the personal experience the school is known for. His or her mission is to understand your career goals, help you select the right program to fit your needs, and ensure you find a class schedule that suits your lifestyle.

To qualify for acceptance, a prospective student must be a high school graduate or have a GED. Documentation will be required. Acceptable documentation includes a copy of the student’s high school diploma (non-IEP), an official high school transcript indicating the student’s graduation date, an official college transcript indicating graduation from a post-secondary program (bachelor degree or higher) at a nationally- or regionally-accredited institution, or a copy of the student’s GED or other state-certified high school equivalency test acceptable to the state of California.

International documentation must be accompanied by an official, certified translation noting that the student has completed the equivalent of a secondary school in the U.S.

Please contact your Admissions Representative for further details.

Tuition at the Institute of Culinary Education includes all course expenses, food, enrichment classes, field trips (where applicable), guest lectures, registration fee and all applicable taxes. Student supplies are also included in tuition, consisting of uniforms, books, knives, and tools (where applicable).

Learn more about financing your culinary education.

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Prospective students often wonder whether they should pursue a degree or a diploma. ICE is able to offer students the opportunity to build on their diploma, if they choose. Upon completion of your ICE diploma, you may be able to receive transfer credits at a college or university.

How It Works

ICE is proud to have been evaluated by the National College Credit Recommendation Service (NCCRS), an organization chartered by the New York State Board of Regents to make college credit recommendations. As such, graduates of ICE’s Culinary Arts Program can transfer their ICE credits and receive up to 19 college credits, graduates of ICE Pastry & Baking Arts Program can transfer their ICE credits and receive up to 18 college credits, graduates of ICE’s Hospitality & Hotel Management program (New York City) can transfer their ICE credits and receive up to 24 credits and and graduates of ICE’s Restaurant & Culinary Management Program can transfer their ICE credits and receive up to 14 college credits.

Double Your Fun

ICE graduates that earn double diplomas (Culinary Arts and Restaurant & Culinary Management or Pastry & Baking Arts and Restaurant & Culinary Management) can transfer their credits and receive up to 33 college credits. Did we mention you can earn a double diploma at ICE, in two award-winning programs, in the time it takes to earn one diploma elsewhere? Plus, we’ll take 10% off the second program's larger tuition.

About NCCRS

NCCRS makes credit recommendations to 1,500 colleges and universities to use as a guide in granting college credit for courses taken at non-degree granting institutions. The privilege of evaluation does not mean that ICE can itself award college credit, only a college or university can do that. In addition, the actual amount of credit that an ICE graduate will receive will be determined by each individual college or university. Please contact the ICE Registrar for more information.

Encourage Your Students' Culinary Career Goals

When it comes to providing education and career guidance, there's no more valuable resource than highly informed school counselors and educators. At ICE, we're committed to helping you better understand the wide range of career options in the food industry and how a foundation in culinary education can make your students' culinary school dreams a reality.

ICE has a School Counselor Coordinator who connects with a network of thousands of professionals in the state of California. This dedicated individual will answer your questions about ICE, provide the information to help your students make an informed decision about their future and discuss the key benefits that an ICE education can offer.

You’ve Come to the Right Place

ICE has launched more than 14,000 careers in the food and hospitality industries. We couple individualized training with ongoing career placement services, arranging hands-on externships at the industry's top food establishments and providing professional support to our graduates long after they leave our teaching kitchens. In short, our mission is to help each student find his or her culinary voice.

A Schedule and Curriculum for Every Student

ICE offers comprehensive diploma programs in the Culinary ArtsPastry & Baking Arts and Restaurant & Culinary Management in just six to 12 months. We have convenient morning, afternoon, evening and weekend classes starting each month throughout the calendar year. Our 38,000-square-foot professional facility features small, hands-on classes with attentive, distinguished instructors. Students enjoy a global tour of culinary traditions and techniques and access to the highest quality ingredients, sourced from the same purveyors that cater to the LA's finest restaurants.

If You Can Make It Here, You Can Make It Anywhere

ICE alumni have won the highest awards and gained national recognition over the past four decades. After graduation, they are offered the same, if not better jobs than graduates with two- to four-year degrees and a significantly larger debt burden. We hear it time and time again from the industry's top employers: you do not need a four-year degree to begin a successful career in the food or hospitality world. But don’t take our word for it: see what industry experts have to say about an ICE education. While you’re at it, explore ICE to learn what sets the school apart from the rest.

Come in to Taste the Success

Twice a year, ICE holds a special school counselor social exclusively for counselors, education professionals and career advisors at our facility in Los Angeles. These after-work events provide the opportunity to witness firsthand how ICE's award-winning programs can turn your students' passion for food into a creative, successful career.

Join the Network

To request information to share with your students and colleagues, you can email LAadmissions@ice.edu or call (888) 718-CHEF. Our School Counselor Coordinator will be happy to set up a personal or group tour of the school for you and your students, or provide detailed answers to any further questions you may have.

Students at the Institute of Culinary Education Los Angeles

Financial Aid Is Just a Call, Click or Visit Away

Your education is an investment. Our Financial Aid advisors provide personalized counseling to help make your culinary school dreams a reality. Please email LAfinaid@ice.edu or ask your admissions representative to make an appointment for you with our Financial Aid team. At ICE, financial aid is available to all that qualify.

A pastry arts student takes notes during class in culinary school at the Institute of Culinary Education

Apply for Admission Online 24/7

Apply now in three easy steps, and you’ll be en route to a new career at ICE in less time than it takes to read your Facebook newsfeed. You’ve thought about it for a while now. Go ahead. Find your culinary voice™.

Culinary Careers, Ad Hoc at Home and more books in the library at the Institute of Culinary Education

Hungry for More Info?

Our admissions staff can answer your individual questions and reserve you a seat for our next open house. (Did you know? We wrote the book on culinary careers, literally, and have a limited amount of free copies for prospective students. Be sure to ask your admissions representative for details.) Submit a request for free information or a personal tour of our Los Angeles campus by clicking here or calling (888) 718-CHEF.

Maxime Billet, author of "Modernist Cuisine", shares his experience as a student at the Institute of Culinary Education

"My experience at ICE was shaped by the tremendous quality of the ICE instructors and the wisdom, experience and passion they bestowed on their students."

Maxime Bilet, Head Chef/Inventor The Cooking Lab; Co-author of "Modernist Cuisine: The Art and Science of Cooking"
Culinary Arts '05