Natural Gourmet Center: Frequently Asked Questions
Answers About the Health-Supportive Culinary Arts Program at ICE's LA Campus
We're here to help answer your questions about ICE's newest career training program and recommend attending the next Open House for more information and a tour.
- Is the program exclusively vegan or vegetarian?
While the program is mostly plant-based, we do work with specific animal proteins including dairy, eggs, poultry, finfish and shellfish. Students who do not eat these items (or any others) may choose not to taste or handle these ingredients without penalty, but will be responsible for any information shared in the class.
- Why does the Health-Supportive Culinary Arts program cost more than NGI's Chef's Training Program?
ICE offers state-of-the-art facilities and technology and a full career services department with ongoing services after graduation.
- Why is the Health-Supportive Culinary Arts tuition less than the Culinary Arts tuition?
This program requires less time in the kitchen and more time in the classroom than our Culinary Arts program, and the cost of curriculum ingredients is less.
- Who is teaching Health-Supportive Culinary Arts?
We are privileged to welcome chef-instructors with years of experience from the Natural Gourmet Institute. Chef Elliott Prag, among others, will be teaching at the Natural Gourmet Center.
- Is there a pastry element to the program?
Yes. Health-Supportive Culinary Arts includes a course on baking and desserts, which covers converting conventional baking recipes to alternatives featuring whole-grain flours and less-refined sweeteners, and preparing baked goods and desserts that meet special dietary needs, such as vegan, gluten-free and dairy-free.