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

Coming Soon to Los Angeles — Winter 2018-2019

Not only will an ICE education provide the foundation for your culinary future, but our continuing education programs will help you stay on the cutting edge in your developing career.

ICE’s School of Professional Development will provide advanced training in such fields as cake decorating, bread baking, chocolate making, wine classes, mixology, restaurant management and food media. [1]

It is no secret that growing your knowledge and skill set is instrumental to expanding your culinary career opportunities. Very few schools offer as broad a range of professional development programs for culinary professionals as ICE. Our position in the Los Angeles food scene keeps us on the forefront of innovation and, as educators, we take pride in sharing the knowledge, insight and craftsmanship that our full-time staff and guest lecturers possess. For ICE career students, these programs also provide a means to remain part of the ICE community long after graduation.

Whether you're looking to refine a restaurant business plan, perfect your cake decorating skills, launch a food blog or craft the artisanal bread that will keep crowds lined up out the door, ICE's School of Professional Development offers the ongoing training and education you need. It’s just one more way that we help you find your culinary voice.

Course categories include:

See below for the wide array of courses that will be available to our Los Angeles students — coming winter 2018-2019.

Fresh cavatelli rolled with a wooden board, photo by Jonathan Pielmayer via Unsplash

Travel & Study Abroad

There's no better way to immerse yourself in the culinary world than traveling and experiencing international cuisines firsthand. Given the connections, curiosity and energy that exist at ICE, it’s no surprise that as an institution, we have both forged foreign alliances and arranged international work experience programs for students and alumni.

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 mean that there are always new things to learn. From modernist techniques like sous vide and hydrocolloids to historic cooking methods (check out our tandoor and hearth oven!), we cater to your culinary curiosities, and help you to expand your skill set and evolve your career.

Pastry Chef Philippe Rigollot demonstrates a techniques in an advanced pastry course at ICE

Advanced Pastry Studies

Chocolate, sugar sculpture, cake design and specialty baking are all areas where higher levels of mastery and art are possible. ICE's advanced pastry course offerings include multiday Center for Advanced Pastry Studies (CAPS) guest lectures as well as master classes with ICE’s James Beard Award-winning Creative Director, Michael Laiskonis.

A food photographer sets up a shot of three hamburgers on a photo surface

Food Media Courses

The public's vast appetite for culinary news has only grown with the development of new technology and digital content. Whether you're interested in food styling, photography, blogging or social media, take advantage of these new professional culinary opportunities through our Food Media workshops.

An ICE instructor lectures a management class

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, from mastering new technology and human resources or legal issues to understanding financial statements or writing the perfect business plan.

A professionally decorated cake by students at the Institute of Culinary Education

The Art of Cake Decorating

ICE offers a dedicated 60-lesson, 240-hour program in the Art of Cake Decorating, developed by award-winning ICE Chef Instructor Toba Garrett. Our cake decorating courses are taught by celebrated modern cake designers and feature special guest lecturers.

An artisan bread baking culinary student removes loaves from oven.

The Techniques of Artisan Bread Baking

There has never been a more exciting time for bread in America, and the Techniques of Artisan Bread Baking program provides culinary professionals with the techniques and knowledge they need to take advantage of this emerging market. Developed by legendary New York City baker Sim Cass—the founding baker of Balthazar bakery—this program is an exceptional opportunity for students who want to make bread the focus of their culinary careers.

Other enrichment opportunities

Continuing Education will be available at ICE Los Angeles in winter 2018-2019. Programming will be similar to our New York City campus — feel free to check out what we have to offer in NY below!