Natural Gourmet Center: Frequently Asked Questions
Answers About the Health-Supportive Culinary Arts Program
We're here to help answer your questions about ICE's newest career training program.
- 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 is the tuition different for some class starts?
ICE is offering a tuition discount for the first two Health-Supportive Culinary Arts class starts. The morning class starting on March 6, 2019 and the afternoon class starting on April 8, 2019 have a $2,000 tuition discount.
- 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, a full career services department with ongoing services after graduation, and electives to complement your required classes. All career students at ICE’s New York campus are given $350 worth of recreational class credits, and Health-Supportive Culinary Arts students can register for ICE’s six-session Wine Essentials course ($495 value) at no charge.
- 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.
- How does this program integrate with ICE’s sustainability initiatives?
Students studying Health-Supportive Culinary Arts will have the opportunity to plant, harvest, taste and use herbs grown in ICE’s hydroponic garden. All students have the opportunity to attend demonstrations, market visits and more events with Director of Sustainability Bill Telepan.
- Who is teaching Health-Supportive Culinary Arts?
We are privileged to welcome chef-instructors with years of experience at the Natural Gourmet Institute. Chefs Barbara Rich, Ann Nunziata and Olivia Roszkowski are 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.