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 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.

Quick Facts

Open House: June 21, 2018

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 different 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.

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 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 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 650 instructional hours. Students are in the classroom for 440 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: 5/22, 8/15
  • Hours: Mon-Fri, 12pm-4pm   
  • Cost: $29,360
  • Starts: 7/9
  • Hours: Tue, Wed, Thur, 6pm-10pm
  • Cost: $29,360
  • Starts: 5/22, 8/15

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 13 courses, offering students comprehensive training in the art and actual practice of cooking. The first 12 courses are composed of 110 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 13th 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

CULINARY FUNDAMENTALS

28 hours

Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. The most crucial of these is knife skills, which students begin to learn right at the start of their studies. We also emphasize proper preparation of stocks and the essential skills of meat, fish and poultry fabrication as well as food safety. This would be pointless without a palate that can discern balance and the subtleties of taste, so we incorporate numerous exercises in seasoning and food pairing as well as ingredient taste-perception classes to heighten a student's awareness of these concepts.

Course Highlights:
• Knife skills
• Food safety and sanitation
• Culinary math
• Product identification
• Palate development
• Ingredient pairing

Course 2

INTRODUCTION TO MEAT, FISH AND POULTRY

28 hours

When consumers purchase meat or fish they buy a fillet or a steak, few suspect the skill required to create them. In this course students are immersed in the techniques of protein fabrication. All types of meat and fish are included.

Course Highlights:
• Beef/veal identification and fabrication
• Pork fabrication
• Poultry fabrication
• Fish and shellfish

Course 3

SOUPS AND SAUCES

32 hours

Every chef takes great pride in the sauces that transform a good meal into a great dining experience. From the classic sauces of France to modern salsas, relishes, infused oils, coulis and chutneys you will explore all the diverse expressions of the saucier's art. These sauces form the basis for an exploration of a full range of soups.

Course Highlights:
• Grand sauces
• Compound sauces
• Emulsified sauces
• Contemporary sauces
• Consommé
• Vegetable-based soups
• Reductions
• Roux-based soups and bisques

Course 4

DRY-HEAT COOKING METHODS

36 hours

Mastery of cooking technique is an essential yet difficult aspect of the culinary craft. Whenever a chef turns and faces the stove, the outcome is wholly dependent on a few basic skills - sautéing, grilling and frying among them. These dry-heat methods are taught comprehensively and meticulously, giving students an opportunity for repetition that assures competency and confidence.

Course Highlights:
• Sautéing proteins, starches and vegetables
• Pan-frying proteins, starches and vegetables
• Deep-frying proteins, starches and vegetables
• Grilling proteins, starches and vegetables
• Roasting proteins, starches and vegetables

Course 5

MOIST-HEAT COOKING METHODS

36 hours

Moist-heat cooking produces some of the great treasures of the kitchen. Profound flavors and comforting textures make braises and stews the highlights of cuisines around the world. Poached and steamed dishes have come into their own and now form the basis of much of today's wellness-centered dishes.

Course Highlights:
• Braising proteins and vegetables
• Stewing proteins, starches and vegetables
• Shallow poaching proteins
• Steaming proteins and vegetables
• Deep-poaching proteins and vegetables

Course 6

BREAKFAST, BRUNCH AND LUNCH

32 hours

Dinner is the main meal associated with being a chef. But more than 30% of all meals eaten in restaurants are breakfast, brunch and lunch. This course explores the techniques and ingredients used in those meals, from egg cookery and crêpes to sandwiches, vinaigrettes and dressings. Legume, grain, timbale and soufflé techniques are also part of this course.

Course Highlights:
• Egg specialties
• Griddle specialties
• Cereals
• Crêpes
• Breakfast meats
• Simple and composed salads
• Dressings and vinaigrettes
• Assorted sandwiches
• Grains and legumes
• Soufflés, gratins and timbales

Course 7

FRENCH REGIONAL COOKING; ITALIAN REGIONAL COOKING

48 hours

Cuisine of France: With good reason, France is considered the touchstone for all western cuisines. In this course students become familiar with characteristic ingredients, methods and dishes from Provence, Burgundy, Normandy and Alsace.

Cuisine of Italy: Piedmont, Tuscany, Abruzzo and 17 other regions comprise what we think of as Italian food. Regionality is the essence of all things Italian and this concept is central to our presentation of this exciting cuisine. Using authentic recipes and ingredients, students come to appreciate the diversity and simplicity that characterize this popular yet elusive European cuisine.

Course 8

CUISINES OF ASIA; ADVANCED COOKING, PLATING & PRESENTATION

48 hours

Cuisine of Asia: The panoply of Asian flavors and techniques exert a growing influence on all types of food. Chefs commonly borrow spices, herbs and other ingredients from this region as they seek to create a more global approach to cuisine. Centering on flavor profiles and specific techniques, this course acquaints students with the essential dishes of India, China, Japan and Thailand.

Advanced Culinary Applications: Successful multitasking is one of the hallmarks of every chef. The challenges of bringing together all the components of an entrée require rigorous attention to timing and proper sequencing of tasks. This course is designed to enable students to assimilate these skills as they learn how to prepare and plate contemporary entrées.

Course 9

PASTRY & BAKING ESSENTIALS

36 hours

Even the most basic preparations in the pastry chef's repertoire require practice and skill to master. Silky custards, delicate tarts and flaky croissants all rely on mastery of the essential skills of rolling, kneading, mixing and forming. These concepts are emphasized in the comprehensive introduction to baking basics.

Course Highlights:
• Fruit-based desserts
• Custards
• Pizza and focaccia
• Tarts
• Doughs (brisée, sucrée, puff, brioche, croissant and bread)

Course 10

CONTEMPORARY DESSERTS

44 hours

Today, complex, multi-element plates have become the norm in the best kitchens. Texture, flavor and form combine to create memorable finales to the dining experience. Students explore the interrelation between these concepts as they learn to prepare the components of plated desserts.

Course Highlights:
• Chocolate tempering
• Confections
• Petits fours
• Cakes
• Sorbets
• Plated desserts

Course 11

GARDE MANGER: HORS D'OEUVRES & CHARCUTERIE

32 hours

Hors d’oeuvres and appetizers challenge the chef to create masterpieces in miniature. Whether they are as simple as a crab cake or as modern as a sphere or a foam, they require skill and a discerning palate. Charcuterie, the art of curing and preserving meat, has existed throughout the world for thousands of years. The 21st century has seen the dining public become increasingly interested in these artisanal, “house-made” delicacies. This course will cover both the preparation and presentation of contemporary and classic charcuterie: pates, sausages, terrines, fermented foods, pickles, smoking and curing.

Course 12

MODERN CULINARY MASTERS & MARKET BASKET COOKING

40 hours

As cuisine has evolved and transformed over time, certain chefs have come to the fore as innovators, visionaries and artists. Many are eager to share their culinary gifts with tomorrow’s chefs and ICE is proud to have collaborated with some of the most celebrated chefs: Marcus Samuelsson, Daniel Boulud, Michael White, Alex Stupak, Anita Lo and Thomas Keller. In preparing recipes especially selected by the chefs, students come to understand the unique perspective of each and glean ideas that will spark their own creativity.

The course concludes with market basket cooking classes where students can individually express their interpretation of the masters’ lessons. With a basket of seasonal ingredients, students work alone to create a unique menu without using recipes as well as practice plating, timing, consistency and creativity.

Course 13

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.

Proven Results

Alumni-Brady-bunch-6-1x1_1200x1200.jpgFrom award-winning restaurateurs to food media leaders, test kitchen chefs to food entrepreneurs, our alumni continue to rank among the most noteworthy names in food and hospitality.

Click through the categories below for just a taste of the many successful ICE alumni. Their careers represent the wide range of professional paths available to culinary school graduates.

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.