An ICE chef instructor demonstrates a technique to a room full of culinary students at the Institute of Culinary Education

School of Culinary Arts

In our Culinary Arts program, students learn the theory, practice and art of cooking, which can be applied to a broad range of career paths.

Diploma Program

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 642-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.

Quick Facts

Open House: September 13, 2018

Program Duration: 8 & 12 month options

Class Times: morning, afternoon, evening

Tuition: $29,360

Open House Registration

Your Priority Is Learning. Ours Is You.

Imagine a classroom where you and your progress matter. With no more than 16 students per instructor, you'll 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.

A set of tools, including a whisk, tasting spoon, and various knives, that students use in culinary school

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, pastry and baking and more. Over the course of the program, you'll learn from an average of four chef instructors, exposing 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 inside or outside the kitchen.

Students prepare dishes in culinary school at the Institute of Culinary Education

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 culinary school training. Our Culinary Arts program is designed to take you and your creativity anywhere in the industry, and to any country in the world.

ICE Students get experience in professional kitchens with real world externships built into the curriculum.

An important part of ICE's global perspective is gaining hands-on experience in the industry. After 432 hours of intensive classwork, our externship program places you in the heart of the job market where you want to be. Imagine 210 hours of dedicated training 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.

ICE offers students flexible schedule options to manage culinary school class schedules for any lifestyle.

Flexible Scheduling for Your Lifestyle

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

Hunger for Knowledge Arrives at All Hours. So Do Our Chef-Instructors.

Culinary School Chef Instructor teaching at the Institute of Culinary EducationThe Culinary Arts program consists of 642 instructional hours. Students are in the classroom for 432 hours and on their externships for 210 hours acquiring real-world experience in the culinary field.

To provide the utmost flexibility, we run many different schedule options for our Culinary Arts diploma, including morning, afternoon and evening schedules. Choose from schedules that meet between three to five times per week.

  • Hours: Mon-Fri, 7:30am-11:30am
  • Cost: $29,360
  • Starts: 9/24, 10/31 & 12/11
  • Hours: Mon-Fri, 12pm-4pm   
  • Cost: $29,360
  • Starts: 9/24 & 12/11
  • Hours: Tue, Wed, Thur, 6pm-10pm
  • Cost: $29,360
  • Starts: 10/31

Combine business and culinary expertise to accelerate success.

Learn more about ICE's Double Diploma option.

Your Tuition Includes

  • All Food
  • Uniforms
  • Books
  • Knives
  • Culinary Tool Kit
  • Wine Essentials Series
  • Electives
  • Application Fee
  • All Applicable Taxes

Take the Next Step

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.

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.

Resources:

Ready to take your interest in ICE further? Speak to an admissions representative about your personal goals, start your application, or download our career brochure so you can access our program information anytime.

Admissions Services

Applying to ICE

ICE Career Brochure

ICE%20Creative-74_375x375.jpgICE’s award-winning Culinary Arts diploma program contains nine courses, offering students comprehensive training in the art and actual practice of cooking. The first eight courses are composed of 108 four-hour lessons taught by expert chef-instructors at ICE’s Los Angeles facility. Students explore the time-tested fundamentals of cooking, cuisines from around the globe and techniques from modern masters.

The ninth course is an off-site externship at a location chosen by the student based on his or her career goals, working with our dedicated Career Services advisors to ensure the right fit.

The program is constructed as follows:

Courses

Course 1

GREENS AND VEGETABLES

60 hours

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

Course Highlights:

  • Whole Roasted Cauliflower with Tahini Dressing
  • Grilled Eggplant and Portobello Sandwich with Fresh Mozzarella and Romesco
  • Vegetarian Three-Bean Chili with Ancho and Sweet Chili Peppers
  • Grain Bowl with Quinoa/Lentil Pilaf and Roasted Vegetables
Course 2

FABRICATING AND COOKING WITH POULTRY, PORK AND LAMB

48 hours

The first in a series of three courses on protein-based cuisine, this course will stress key techniques like sautéing, roasting, braising and grilling. Emphasizing sustainability, we’ll teach you to fabricate the essential cuts and to prepare stocks and sauces that completely utilize each ingredient. Then you’ll prepare dishes that allow you to practice each technique and build your confidence and competence.

Course Highlights:

  • Sous Vide Chicken Breast with Jus Lie
  • Sautéed Duck Breast with Orange Gastrique
  • Pan Roasted Rack of Lamb with Red Wine pan sauce
  • Grilled Brined Pork Chop with Caramelized Onion and Bourbon Sauce
Course 3

FABRICATING AND COOKING WITH BEEF, VEAL AND SEAFOOD

56 hours

Structured in the same way as Course 2, you’ll fabricate steaks, paillards, cutlets and chops, and prepare soups, brown sauces and pan sauces as you continue to deepen your understanding of fundamental techniques. You’ll also apply these methods to seafood, including flat fish, round fish and shellfish as you prepare dishes that highlight the special skills that these foods require.

Course Highlights:

  • Braised Osso Bucco with Risotto
  • Sautéed Filet Mignon with Bearnaise
  • Lobster Bisque
  • Grilled Swordfish with Beurre Rouge
Course 4

FABRICATING AND COOKING WITH GAME & LINE COOKING DEMONSTRATION

52 hours

In this final course of the series, you’ll further refine your abilities as you focus on preparing game specialties like rabbit, quail and venison. You will also plate entrées as you simulate the experience of cooking in a restaurant.

Course Highlights:

  • Roast Squab with Dirty Rice and Pan Gravy
  • Braised Rabbit with Prosciutto and Red Onions
  • Pan Roasted Cod with Manilla Clams and Chorizo
  • Grilled Hangar Steak with Caramelized Shallots and Chive Mashed Potatoes
Course 5

PASTRY AND BAKING

52 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 frozen desserts, you will prepare specialties that can be part of exciting entrees or memorable finales to the dining experience.

Course Highlights:

  • Praline Souflée
  • Sweet and Savory Quick Breads and Biscuits
  • Pizza and flatbreads
  • Crème Brulee
Course 6

INTERNATIONAL CUISINE 1 – FRANCE, ITALY AND ASIA

56 hours

France: France is considered the touchstone for all western cuisines – and for good reason. In this course, students become familiar with characteristic ingredients, methods and dishes from some of the most important culinary regions in the country: Provence, Burgundy, Normandy and Alsace.

Italy: Regionality is the essence of all things Italian and this concept is central to our presentation of Italian cuisine. We’ll focus on Piedmont, Tuscany, Abruzzo, and other regions that comprise what we think of as modern-day Italian cuisine. Using authentic recipes and ingredients, students come to appreciate the diversity and simplicity that characterize this important European cuisine.

Asia: The panoply of 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 global food scene. Centering on flavor profiles and specific techniques, this course acquaints students with the essential dishes of India, China, Japan, and Thailand.

Course Highlights:

  • Bouillabaisse with Rouille
  • Fresh Egg Pasta with Basil Pesto
  • Pad Thai
  • Northern Indian Lamb Curry
  • Sushi
Course 7

INTERNATIONAL CUISINE 2 – CUISINE OF THE MEDITERRANEAN AND THE AMERICAS

48 hours

Cuisine from the Mediterranean, from Greece to North Africa, exerts an important influence on the way many chefs cook nowadays. You will explore the staple ingredients, various flavor profiles and key dishes of the region, and use them as a portal to studying the foods of the Americas.

Course Highlights:

  • Falafel
  • Roast Turkey with Mole Negro
  • Jamaican Jerk Chicken
  • Jambalaya
Course 8

CONTEMPORARY CUISINE AND MARKET BASKET COOKING

60 hours

Whether it’s hydrocolloids, fermentation or zero-waste cooking, today’s kitchens rely on innovative ideas and modern techniques to produce their signature dishes. In this course, you’ll study the methods, and flavors that the best restaurants are using to take food to the next level, and create enjoyable dining experiences. Finally, with a basket of seasonal ingredients, students will work alone to create unique menus that demonstrate their skill and creativity.

Course Highlights:

  • Fermentation, Preserving and Pickling
  • Introduction to Hydrolloids
  • Zero-Waste Cooking
  • Cooking of the Contemporary Masters
Course 9

EXTERNSHIP

210 hours

At the end of their in-class training, all students complete an externship course. While ICE strongly recommends that students extern in restaurant kitchens, they may request venues such as hotels, catering companies, corporate dining rooms, test kitchens or food magazines in order to meet their professional goals.

Culinary school students working in the kitchen classroom.jpgFinancing Your Culinary Education

At this point, you’ve already decided that you’re interested in a professional future in food and hospitality. But should you attend culinary school, and can you can really afford it?

The ICE Office of Student Financial Services puts an award-winning culinary education within your reach. Our Financial Aid advisors are available six days a week to help make your dream of attending culinary school at ICE a reality. 

Learn more about ICE's Student Financial Services.


Shallow%20Poaching-010-72dpi_375x375.jpgScholarships

ICE provides various scholarship opportunities to assist students on their journey towards a career in food and hospitality. Whether offered by ICE itself, our food industry partners or a vetted list of outside organizations, these scholarships provide students with additional resources to realize their dreams of attending our career training programs. Please be aware of the varying deadlines and application requirements for each individual scholarship. For additional information about any of the available scholarships, feel free to contact our Office of Student Financial Services directly at (888) 826-CHEF or LAfinaid@ice.edu.

View all ICE Scholarship Opportunities.


Pasta-024-72dpi_375x375.jpgFinancial Aid Options

ICE offers financial assistance from both Federal and Private sources. The following is a list of aid available to those students who qualify:

• Federal Pell Grant
• FSEOG Program
• Federal Stafford Loan
• Federal Direct PLUS Loan
• State-Funded Grants and Loans
• Private Student Loans
• Payment Plan
• Tuition Flex

To learn more about financial aid options, feel free to contact our Office of Student Financial Services directly at (888) 826-CHEF or LAfinaid@ice.edu.

View all financial aid options. 


Applying for Financial Aid

Please contact us with any Financial Aid or financing questions, problems or suggestions. We will work closely with you in preparing the necessary forms and documents on student grants, loans or scholarships and employment programs.

Learn how to apply for financial aid at ICE.

externship-infographic-12616_375x375.jpgIn 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 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 program being a 210-hour externship at a restaurant, bakery or other culinary business.

Proven Results

Our incredible track record.

ICE placed over 500 externs in over 300 establishments in the past few years - and each experience was as unique as our students. Noteworthy among these placements were restaurants and bakeries owned and operated by many of America’s most celebrated chefs, including Jean-Georges Vongerichten, Tom Colicchio and Daniel Boulud, as well as leading food publications, catering companies and luxury hotels. Getting your “foot in the door” with one of these organizations could be the start of the career you have dreamed of.

See the full list of externship sites.

ICE Culinary Arts graduate Chef Greg Proechel

Greg Proechel

  • Current position: Executive Chef, Ferris
  • Externship site: Eleven Madison Park

Less than a decade ago, Greg Proechel (Culinary Arts '10) was working a desk job as a financial analyst. Today, he’s leading a new restaurant that’s already garnered praise from the New York Times, the New Yorker and was named one of Eater’s Hottest Restaurants in Manhattan. His career path 180 began with his decision to enroll in ICE’s Culinary Arts program, where he began with zero professional kitchen experience and ended with a paid position at one of the best restaurants in the world — Eleven Madison Park.

“In the beginning, I messed up every single day,” said Greg of his externship, “but towards the end, I started doing well. And then I was hired." It was during this time that he learned not necessarily what to cook, but how to work. Explained Greg, "To this day, I still use the methods I learned from my sous chef at Eleven Madison Park.”

Learn more about how Greg went from economics major to making a name for himself in the New York City food scene.

ICE Culinary Arts graduate Adrienne Cheatham

Adrienne Cheatham

  • Current position: Owner, SundayBest
  • Externship site: Le Bernardin

ICE graduate and Bravo Top Chef  runner-up Adrienne Cheatham (Culinary Arts '07) knows a thing or two about high-pressure kitchens: her ICE externship took place in none other than Eric Ripert's three-Michelin-star New York City restaurant, Le Bernardin. "I felt comfortable in the kitchen because during all the modules at ICE you’re in a kitchen environment," said Adrienne of the experience. "You learn how to stand out of the way and not be intrusive in someone else’s space when it’s not your kitchen. I had great chef instructors and they had the same temperament and demeanor as the chefs at Le Bernardin."

Adrienne then went on to serve the restaurant for eight years as executive sous chef. When it was time for a change, she joined chef Marcus Samuelsson at Red Rooster, where she eventually became executive chef. Recently, she left this role to pursue opening a restaurant of her own — but not before giving viewers a thrilling ride as a serious contender on season 15 of the hit series Top Chef, making it to the finals by consistently impressing the judges with her focus and precision. 

Learn more about Adrienne's experiences helming top critically acclaimed restaurants in New York City.

Mashama Bailey is a graduate of Institute of Culinary Education

Mashama Bailey

Mashama learned to cook from the women in her family and attended the Institute of Culinary Education (ICE) to formalize that education, then studied in France and explored food through travel. She spent a dozen years cooking at New York City restaurants, including at Prune for her friend and mentor, Gabrielle Hamilton, for four years. Now executive chef of The Grey in Savannah, Mashama was nominated as a finalist for the James Beard Foundation’s Best Chef: Southeast award in 2018, among other accolades. She is a vice chairman on the board of the Edna Lewis Foundation, honoring the legacy of the chef who greatly influenced Mashama’s menu at The Grey.

Read more
Maxime Bilet is an ICE graduate

Maxime Bilet

Maxime Bilet first earned a bachelor’s degree in English and American literature and creative writing from Skidmore College. He then came to ICE and, after graduating, quickly climbed the ranks to become the executive chef of Jack’s Luxury Oyster Bar — a position he earned a year after graduation. Next, he moved to London where he worked for famed chef Heston Blumenthal at The Fat Duck, first as a prep cook then as a lab cook in the chef’s development kitchen.

Read more
Esther Choi is a graduate of Institute of Culinary Education

Esther Choi

mŏkbar chef and owner Esther Choi grew up cooking traditional Korean food with her Korean-native grandmother. So while Esther was born in New Jersey and spent her early childhood in the oceanside town of Egg Harbor, she was always keenly aware of her Korean heritage. That awareness morphed into immersion when her family moved to Korea for three years, because her parents wanted to ensure that their children would cherish Korean culture. Esther enthusiastically embraced her parents’ goal – her mission today is to broaden New Yorkers’ understanding and appreciation of Korean culture through her food. Esther's formal training as a chef began at New York City’s Institute of Culinary Education (ICE), continuing in the kitchens of ilili and La Esquina, as well as that of the Food Network.

Read more

The Most Critical Connections of Your Career Are Often Right Next to You.

Tour the classrooms at ICE and you'll see diversity of age, experience, background and goals. Your classmates will come from all over the United States and around the world.

Some are at the start of their careers, studying at ICE to become executive chefs and managers in the nation's top restaurants. Still others have long sought out ICE to train them for the next chapter in their lives, be they carpenters, lawyers, medical technicians, firefighters, bankers, advertising executives, journalists or actors. Others have already worked in the food industry and want to sharpen their skills in pursuit of better opportunities.

Learn more about Student Life at ICE

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 Newsome
Culinary Arts, '17

Professional Demonstrations and Extracurriculars

ICE offers enrichment classes focused on cooking and beverage-related aspects of the food industry, free for alumni and students. Experts from all over the world come to ICE to teach, lecture and cook for our students, providing the exclusive opportunity to watch, interact with and ask questions of these successful epicureans. What's more, ICE hosts great culinary entrepreneurs, from California winemakers and New Orleans chefs, to food website founders and specialty food company presidents, as part of our Meet the Culinary Entrepreneurs series.