New Programs in Professional Bread Baking and Cake Decorating
New York, NY (January 5, 2012) – Ever wanted to know how to bake the most scrumptious bread around or maybe your dream is decorate cakes that are featured at the greatest weddings in the world? The Institute of Culinary Education (ICE) in New York City announces the launch of two unique, new artisanal programs starting soon, The Techniques and Art of Professional Cake Decorating and Techniques and Art of Professional Bread Baking. These are great additions to an already award winning school.
While they say man does not live by bread alone, if it is good enough, man could! ICE’s new course, Techniques and Art of Professional Bread Baking rises to that level. Bread baking is truly an art form and this 200-hour, 8 week intensive program will teach aspiring bread bakers to create and bake at the highest professional level. This program was designed and will be taught by ICE Chef-Instructor Sim Cass. Cass began his career as a Pastry Chef in London, and went on to become the Founding Baker and Head Baker of Balthazar Bakery, one of the most highly regarded restaurant and wholesale bread producers in America.
On the sweet side if you’ve dreamed of crafting cakes like those on the Food Network or on display at the finest bakeries in the world, now here’s your chance. Techniques and Art of Professional Cake Decorating will prepare students for a rewarding career in cake decorating. The 240-hour, 12 week intensive program was designed and will be taught by ICE’s award-winning Chef-Instructor Toba Garrett, author of four books including Professional Cake Decorating and Wedding Cake Art & Design. Students will have the privilege of learning from Garrett, who has also had one of her cakes on display at the Smithsonian Museum.
These courses are designed for a range of students. This includes newcomers to the industry planning on a career in bread baking or cake decorating, current industry professionals looking to add new skills, and even serious amateurs who aspire to the technical skills and artistic ability of a professional.
Commenting on the programs, ICE’s Creative Director, James Beard award winning Pastry Chef Michael Laiskonis said, “While short-term classes elsewhere skim the surface of current pastry and baking trends, these rare multi-month courses allow the student to dig deeper into the fundamentals and to practice technical skills in these specific disciplines.” He added, “it’s also highly impressive that the individuals with such targeted expertise on these topics, will be teaching the programs. It’s like going to college and taking a course from the famous professor who wrote the book”.
To learn more about the range of courses and curriculum at ICE, please visit www.ice.edu. To see what’s cooking around the school read our blog, DICED, at blog.iceculinary.com, like us on Facebook (iceculinary) or follow us on Twitter (@ICE Culinary).
The Institute of Culinary Education (ICE) is New York City’s award-winning center for culinary education. Founded in 1975, the school offers highly regarded 8 to 13 month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. ICE also runs of the largest School of Recreational Cooking in the nation. ICE is a past winner of the International Association of Culinary Professionals' Culinary School of the Year, and an ACCSCT School of Distinction honor. More information can be found at www.ice.edu. The 45,000 sq. ft. school is located at 50 W. 23rd St. in Manhattan. ###