restaurant and culinary management students

Restaurant & Culinary Management

This innovative food business management course is designed for the individual who's interested in restaurant management, or who wants to oversee, grow, open or own a culinary business.

In-person and 100% online classes now available for students in New York and New Jersey.

Diploma Program

Get Ready to Build – and Live – Your Vision

You are an innovator. When you close your eyes, do you see yourself managing and building a food business – maybe even your own? ICE’s diploma program in Restaurant & Culinary Management is focused on the business of food, offering the pragmatic training in restaurant management, operations and entrepreneurship that you need to achieve and sustain long-term success in the culinary industry.


Quick Facts

Program Duration: 7- and 9-month options

In-Person Class Times: morning, afternoon and evening schedule options

Online Classes: new dates coming soon; students need to be located in New York or New Jersey while taking the program

Tuition, Fees & Charges: $14,435-$15,546.49

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Learn from Industry Experts

Our instructors have opened and operated restaurants, catering businesses and food shops in New York and around the world. Most are active consultants, meaning they have experience working with aspiring entrepreneurs, just like you. With them, you'll study how to develop profitable concepts, write a business plan and and the finer points of culinary marketing. You'll get a sense of how to troubleshoot restaurant and bar management issues concerning operations and staffing, analyze changing trends and make fiscal modifications to keep your business profitable. Through case studies, role-playing and group projects, we will train you to make smart decisions for your business. You’ll also have a chance to gain valuable professional insight through field trips and lectures with successful culinary entrepreneurs, which will help you better understand how to open a food business.

Food Business Management Course at Institute of Culinary Education

Diverse Student Body, Diverse Goals

Our students’ have diverse goals and past experiences: A typical class might include career changers with previous experience in such fields as marketing, finance, nursing or IT; recent high school or college graduates; and even working chefs or restaurant owners and operators who want to master the business side of the restaurant industry. Management students can explore careers inside or outside the kitchen.
See what recent graduates say about the program.

Culinary Marketing Course at Institute of Culinary Education

Start in a Culinary Mecca

New York City and Los Angeles are among the world’s important culinary cities, hosting fine restaurants and prominent chefs. We take full advantage of our locations, leading students on behind-the-scenes field trips and offering candid lectures with successful culinary entrepreneurs. You'll also have access to our extensive alumni network, which stretches across the nation — and the world. What’s more, many entrepreneurial graduates return to ICE to consult with our expert instructors over the course of their careers.

NEW ONLINE OPTION! An online version of the Restaurant & Culinary Management Diploma program is now available to students located in New York or New Jersey. The course meets online three nights per week. 

Food Business Classes at Institute of Culinary Education

Outstanding Career Services

Leading up to graduation, our Career Services department will help you identify potential employers, but the relationship doesn’t stop there. Even long after graduation, we support alumni with ongoing job placement assistance and send graduates job listing emails — averaging 175 new job opportunities each week — from employers who already respect the value of an ICE education.

Schedule & Tuition

Culinary Business Management CourseThis 316 clock-hour diploma program contains five modules that are divided into nine courses, which are divided into 158 lessons (106 lessons in evening classes). In morning and afternoon schedules, students take two courses simultaneously.

  • Hours: Monday - Thursday, 11:30 am - 2:30 pm
  • Cost:$15,546.49
  • Starts: September 5
  • Hours: Monday - Thursday, 6:30-9:30 p.m.
  • Cost:  $15,546.49
  • Starts: September 25

Combine business and culinary expertise to accelerate success.

Learn more about ICE's Double Diploma option.

Tuition, Fees and Charges Include:

  • All books
  • Guest lectures
  • iPad and wireless keyboard*
  • Field trips*
  • Application fee
  • All applicable taxes

*not included with the online program

Take the Next Step

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in food. Taking food business management courses is one of the best ways to begin your culinary journey. ICE is ready to help you find your culinary voice.

12 Reasons Why You Should Choose ICE. 

International Students

ICE is a hub of multiculturalism. We are proud to have students from dozens of countries, giving our classrooms a unique international character. New York is one of the most diverse and exciting food cities, providing international culinary students with opportunities for vibrant cultural experiences that include access to a vast array of restaurants, gourmet markets and culinary resources. It’s no wonder that so many international culinary students have chosen ICE as their passport to a rewarding and successful culinary career.

Learn about our International Students.



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

Culinary Management Courses at ICEICE's 316 clock-hour diploma program contains five modules that are divided into nine courses, which are divided into 158 lessons (106 lessons in evening classes). In morning and afternoon schedules, students take two courses simultaneously.

The Restaurant and Culinary Management training program is constructed as follows:

Smoking-050-72dpi_375x375.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 Department of Student Financial Services (SFS) puts an award-winning culinary education within your reach. Our SFS 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. 


ICE provides various scholarship opportunities to assist students on their journey toward a career in food and hospitality management. 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 Department of Student Financial Services directly at (888) 921-CHEF or

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 Department of Student Financial Services directly at (888) 921-CHEF or

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. 

Proven Results

From 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 names below for just a taste of the many successful ICE alumni.

Learn more about our Restaurant & Culinary Management alumni.

Esther Choi is a graduate of Institute of Culinary Education

Esther Choi

mŏkbar chef and owner Esther Choi grew up cooking traditional Korean food with her Korean-native grandmother. So while Esther was born in New Jersey and spent her early childhood in the oceanside town of Egg Harbor, she was always keenly aware of her Korean heritage. That awareness morphed into immersion when her family moved to Korea for three years, because her parents wanted to ensure that their children would cherish Korean culture. Esther enthusiastically embraced her parents’ goal – her mission today is to broaden New Yorkers’ understanding and appreciation of Korean culture through her food. Esther's formal training as a chef began at New York City’s Institute of Culinary Education (ICE), continuing in the kitchens of ilili and La Esquina, as well as that of the Food Network.

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Rick Mast is the owner of Mast Brothers Chocolate and an ICE Alum

Rick Mast

Rick Mast worked in the kitchens at Gramercy Tavern and Soho House after graduating from ICE, but he found himself thinking about chocolate, so he went to work at Jacques Torres' Brooklyn shop. Rick and his brother Michael decided to walk away from their respective careers to start a company dedicated to craft chocolate. After doing a few experiments at home, they felt ready to dive into small-batch chocolate making.

In 2009, they opened Mast Brothers Chocolates, a bean-to-bar business in Brooklyn's Williamsburg neighborhood. Mast Brothers makes handcrafted chocolate bars with organic beans from Brazil, Venezuela, Madagascar and the Dominican Republic. The flagship location is open to visitors daily and the chocolates are available for purchase online.

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Graduates Talk About the Program

Natalie BarkleyNatalie Barkley (Management, '20)

“The management course gave us the opportunity to speak with and learn from experts with some of the best experience in the industry. Overall, I feel the content I learned was extensive and gave me all the resources necessary to create a business plan for my future restaurant. Since the program, I feel confident in starting a business.”



Alonso SotoAlonso Soto (Management, '20)

“I couldn't be happier with the education I received from ICE. It has made me a better business person and given me the confidence in myself to open a new restaurant, which I will be naming Agave Mexican Kitchen.”



Hailey CurioHailey Curio (Management, '19)

“There were many positive things l took away from the management class: one specific was the finance section. I’ve learned how to create a sales projection and to write a P&L sheet for the business. This led to my understanding of business plans. Now I know how to figure out how much square footage I’d need for a 200-seat restaurant and how much FOH and BOH staff would be required. I gained an amazing amount of knowledge.”



Anri ChanturiaAnri Chanturia (Management, '20)

“I am so thankful for the program. Before I came to ICE and took this class, I was worried about what my career would have been and had no idea where I was headed. Dean Camac made this class extremely helpful and motivating. It made me realize how much I love this business, even with its ups and downs!”



A culinary management class on a field tripRyan Richardson (Management, '19)

"Attending the culinary management program at ICE was one of the most profound experiences of my life. Not only did it teach me the financial side of the business but made me more experienced and knowledgeable than all of my peers (and most of my superiors) when re-entering the workforce. The class trips were informative and showed how much things can vary from restaurant to restaurant. The speakers were knowledgeable and showed a wide variety of aspects of the business, from restaurant owners to servers to wholesalers. On top of that, all of my professors had slight variations in experience which led to a well-rounded experience that felt comprehensive. I cannot sing enough praises for this program."


Troy MathewsTroy Mathews (Management, '20)

“I'm so glad I took this class! I want to start a food truck business. I have a concept, a target demographic and great food, but if I didn't take this culinary management course, it would have failed terribly. There was so much I didn't know. The course gave me a real view into real-world situations and problems, hiring people, letting them go, all facets of the supply chain and how that affects the bottom line. Now I feel as though if I start this business or walk into any restaurant I am confident that I can manage the demands meet and exceed any expectations placed in my care.”


Dakota Turner (Management, '19)

"Personally, I learned a lot about the restaurant industry, and taking the course further solidified my decision to pursue a career in the food business. I even found out that I love the concept of restaurant design, so now every time I see a potential place to open up a bar, I’m looking at it in terms of how I can make the space work for the concept, rather than making the concept work for the space. I think that before I took the class, I thought I could just open up a bar and it would be simple. Now having all the tools and knowledge, I realize that while definitely not an easy job to run a successful restaurant/bar, it’s an absolutely attainable goal. Largely in part to my education at ICE and the instructors."


Kevin Pinzon (Management, '20)

"I thought the management course curriculum was very expansive and covered everything you might want to know about the restaurant industry and entrepreneurship. There were definitely many things I learned that I had never even considered before taking this class. I also liked how the structure of the modules was cohesive and cumulative so the material was easy to follow as we transitioned between each topic."

Student Experience

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, bankers, journalists or actors. Others have already worked in the food industry and want to sharpen their skills in pursuit of better opportunities.

Although your classmates come from different backgrounds, with different aspirations, they share a common goal: the hunger to turn their lifelong passion for food into a rewarding career. This forms the friendships and basis for your professional network, lasting for so many years and experiences ahead.

Learn more about student life at ICE. 

Students in food service management class at the Institute of Culinary Education

"I’m six classes into the ICE Culinary Management curriculum and I can say with complete confidence that enrolling in this program is the best professional decision I’ve made to date."

Grace Reynolds
Restaurant & Culinary Management '16
Restaurant & Culinary Management students on a field trip to a fish market in New York City

Field Trips and Guest Lectures

The Restaurant & Culinary Management program takes full advantage of ICE's location in New York City. Our reputation and connections pave the way for access to the finest restaurants, top chefs, the most influential designers, the most demanding wholesalers and the most charismatic marketing and PR agencies. ICE offers a unique real-life view into what makes food businesses successful by providing students with guest lectures and field trips to notable locations off-site.

    Meet The Culinary Entrepreneurs

    Meet The Culinary Entrepreneurs is an exclusive lecture series featuring some of America's top food business experts. The sessions — held throughout the year at ICE — introduce students and the public to the world’s leading restaurateurs, specialty food retailers, caterers and other culinary business proprietors who have established highly regarded national and international brands. The ongoing series was designed to complement ICE’s diploma program in Restaurant & Culinary Management, which trains students with career goals of owning or operating a restaurant or other food business.

    Students can choose from hundreds of available courses at ICE to take as an elective with class credits

    A Wide Variety of Electives

    Regarded by many as the home of America’s largest menu of hands-on specialty cooking classes, ICE's Recreational division in New York City offers hundreds of cooking, baking, beverage and professional development classes each year. All career students at ICE’s New York campus have access to recreational classes to complement their education.