Industry leaders instill evolving skills in professionals at every level in the culinary, pastry, hospitality, media and business fields.
If you're looking for culinary training in New York, ICE’s School of Professional Development provides advanced training in such fields as cake decorating, bread baking, chocolate making, wine classes, mixology, restaurant management and food media. Discover our menu of intensive culinary arts programs, pastry & baking arts program, media programs and management programs led by industry experts. [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 as a haven for culinary training in New York and establishment within the New York City 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 graduating from one of ICE's culinary arts programs.
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.
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, even after graduating from a culinary arts program. From modernist techniques like sous vide and hydrocolloids to historic cooking methods (check out our tandoor and hearth oven!), we cater to the your interests and help you evolve your culinary career.
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.
Specialty cakes were once for weddings only, but in recent years, custom cakes in every shape and style have become the centerpieces of celebrations of all kinds. Learning how to create these spectacular show stoppers can be a profitable and creative outlet for bakers who want to widen their skillset. In ICE's Art of Cake Decorating program, you'll learn to craft your own dazzling designs, from contemporary fashion cakes to intricate hand-piped masterpieces, alongside award-winning cake experts.
When you consider the simple ingredients that form the foundation of all breads — flour, yeast, salt and water — it’s truly remarkable how many varied products have been crafted by the hands of master bakers. Today’s growing demand for artisanal breads offers bakers an incentive to widen their skill set and learn how to prepare specialties from the crustiest baguette to delicate croissants.
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.
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.
Experience ICE’s bean-to-bar Chocolate Lab in this two-day chocolate experience. Designed for current pastry and culinary professionals, this course offers students the chance to roast, winnow, grind, formulate and refine artisan quality couverture, in addition to pressing cocoa butter, tempering chocolate and molding bonbons. Students will also apply the finished chocolate to a range of applications, gaining insight into the many variables presented by each step of the bean-to-bar process.
For specific schedules of all upcoming Continuing Education classes, please click here.
