A student in a white ICE coat and hat takes a photo of a plant-based meal for online plant-based culinary school

Plant-Based Culinary School Online

Get comprehensive and convenient online training in plant-based culinary skills and techniques with ICE's online Plant-Based Culinary Arts & Food Operations diploma program.

Diploma Program

100% Online Plant-Based Curriculum + Industry Externship

Gain foundational, professional training in the techniques and art of plant-based cooking — from the convenience of your own kitchen. This 900-hour intensive curriculum is thoughtfully designed with aspiring culinary professionals in mind, even if all you've ever taken are a few vegan cooking classes. The program explores theory, science, technique, sustainability, palate development and culinary business fundamentals vital to professional success. A hands-on industry externship gives you the opportunity to enhance your skills and gain real-world cooking and baking experience.

There’s no need to put your life on hold to pursue your culinary passion!

If you’re unable to access an ICE campus, relocate or schedule consistent classes, you can still earn an ICE diploma in culinary arts. Students in Arizona, California, Connecticut, Florida, Hawaii, Idaho, Illinois, Indiana, Michigan, Missouri, Mississippi, North Carolina, New Jersey, Ohio, Pennsylvania, Tennessee, Texas, Virginia and Wyoming can now enroll in our fully online program featuring a customized curriculum and experienced Chef-Instructors.

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Quick Facts

Weekly Virtual Classes: participate live or view on-demand

Program Duration:16 months; currently available to students located in AZ, CA, CT, FL, HI, ID, IL, IN, MI, MO, MS, NC, NJ, OH, PA, SC, TN, TX, VA and WY (additional states coming soon)

Tuition, Fees & Charges: $18,750

ICE Plant-Based Culinary Arts Online Chef-Instructor Emilie Berner in a classroom

Curriculum Designed by Experts

The Online Plant-Based Culinary Arts & Food Operations diploma program has been expertly designed by our team of chefs and educators from ICE's New York and Los Angeles campuses. This unique program gives students of all ages who are unable to attend on-campus classes the skills and experience needed for a variety of roles at restaurants, hotels and other food service settings.

Training in Culinary Theory, Art & Science

Our online approach to plant-based culinary school education provides essential training in foundational principals of culinary arts — the theory, science and techniques that form the basis for major cuisines. In addition, students will study the fundamentals of pastry and baking, as well as food service operations and management. A typical week includes cooking a variety of dishes and cuisines, assigned readings, instructional videos, individual or group projects, and chef-led classes, which you can view live or on-demand.


A student in an ICE white uniform pours a beige sauce into a bowl of greens for plant based culinary school online

Weekly Culinary Labs in Your Own Kitchen

Our carefully designed labs give you the opportunity to apply what you have learned in readings, videos and chef-led classes. You’ll be using plant-based recipes designed to develop your palate and reinforce the techniques that are the core of cuisine. Some of the things we’ll teach are how to:

  • Use a knife to slice, dice and fabricate like a professional.
  • Turn stocks, vegetables and flavorings into soups and sauces.
  • Utilize the essential skills like grilling, sautéing, roasting and braising to prepare dishes from around the world.
  • Create breads, cakes and pies that make meals truly memorable.
  • Use principles of nutrition and sustainability to create thoughtful, inspired dishes and menus.


A student takes a photo on their phone of a salad for plant based culinary school online

ICE’s Proactive Assessment Model

The online plant-based culinary school curriculum is structured so students get assessed on their learning path several times a week. Chef-Instructors provide individual feedback on student's photos, videos and text submissions to support continual progress toward learning objectives and refinement of skills and techniques.


Chef in professional kitchen

Hands-On Industry Externship

Our career services team will help match you with a restaurant or food-related business that aligns with your professional goals in order for you to gain real-world experience. You'll put your culinary skills to the test, make connections in the industry and gain business knowledge you can use to launch your culinary career.

Guest Speakers_David Chang_Christina Tosi_Mashama Bailey_Thomas Keller

Past guest speakers have included (clockwise from top left): David Chang, chef, restaurateur, TV host and author; Christina Tosi, Milkbar founder and chef; Thomas Keller, chef and restaurateur, The French Laundry and Per Se, and ICE alumna Mashama Bailey, James Beard Award winner and executive chef of The Grey.

Professional Demonstrations and Extracurricular Programming

Experts from all over the nation visit ICE's campuses in New York City and Los Angeles (in person and virtually) to lead professional development classes, demonstrations, lectures and events — most of which are available to students and alumni for no additional charge. Online students can take advantage of these exclusive opportunities when they are available, to watch, interact with and ask questions of successful epicureans from various areas of the industry.

ICE students toss their toques into the air at graduation

Graduation and Career Placement

Upon successful completion of the program, you’ll receive a diploma in Plant-Based Culinary Arts & Food Operations with the option to join our commencement ceremony in Los Angeles. You’ll also benefit from the ongoing support of our Career Services department, which has helped more than 16,000 graduates secure jobs in the restaurant and hospitality industry.

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Take the Next Step Toward Achieving Your Culinary Ambitions

The admissions process is the start of a lasting relationship with ICE. Your admissions representative will introduce you to the personal experience ICE is known for. Their mission is to understand your career goals, help you select the right program(s) to fit your needs and your interests.
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Admissions Information

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in food. ICE is ready to help you find your culinary voice and achieve your career dreams.
12 Reasons Why You Should Choose ICE.
ICE Career Brochure

Cost and Schedule

  • Program duration: 16 months
  • Hours: approximately 13 hours per week
  • Cost: $18,750
  • Starts: June 8th, 2023

Tuition, Fees and Charges Include

  • Uniforms
  • Google Chromebook
  • Digital textbooks
  • Knives
  • Culinary tool kit
  • Application fee
  • All applicable taxes

A pie of colorful fruit pie sits on a white plate for plant-based culinary school online

ICE’s Online Plant-Based Culinary Arts & Food Operations program contains 16 courses, offering students comprehensive training in the art and actual practice of plant-based cooking. The 60-week program is designed so students can attend classes on their own schedule each week. Expert chef-instructors from ICE’s Los Angeles and New York City campuses introduce students to the time-tested fundamentals of cooking, cuisines from around the globe and techniques from modern masters.

Many culinary professionals work hand-in-hand with business leaders or run their own businesses outright. To enhance students' education, the Online Plant-Based Culinary Arts & Food Operations includes multiple business and operations courses. These important sessions will introduce you to skills and topics such as marketing, purchasing and staff management. Operations courses are taken concurrently with culinary courses. 

The final course in the program is an off-site externship at a location chosen by the student based on their career goals. ICE's Career Services advisors consider the student's career aspirations, skills, schedule and academic record to ensure the most beneficial externship placement.

The program is constructed as follows:

In 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 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 & Food Operations program is a 200-hour externship at a restaurant, bakery or other culinary business.

Proven Results

The following chart illustrates the variety and stature of businesses that have hired or recruited externs from the culinary programs held at ICE's LA campus.

Logos of restaurants where students from ICE's Los Angeles campus have completed externships or been hired.

See the full list of externship sites.

Proven Results


From award-winning restaurateurs to food media leaders, test kitchen chefs to food entrepreneurs, alumni from our New York and LA campuses continue to rank among the most noteworthy names in food and hospitality. With the first online Plant-Based Culinary Arts & Food Operations class starting in 2023, we are looking forward to welcoming our first wave of alumni soon. Click through the names below for just a taste of the many successful ICE alumni from our on-campus diploma programs.

Leading West Coast Alumni

Learn more about our alumni.

Plant-Based Culinary Arts Graduate Gianna Longo

“I enrolled in the Plant-Based Culinary Arts program because I was vegan for four years and I felt like it was always more creative — there were a lot of different things you could do with it. I found ICE and I felt like it was a perfect fit for me."

Gianna Longo
Plant-Based Culinary Arts