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Advanced Pastry Studies

Advanced Pastry Studies at ICE Professional Development SchoolPastry & Baking Continuing Education Classes
(New York Campus)

Center for Advanced Pastry Studies (CAPS)

Each year, CAPs offers a variety of single and multiday continuing education pastry courses for working baking and pastry professionals taught by master chefs and critically acclaimed artists from all over the world. Curated by Program Director Kathryn Gordon, this series is designed for pastry chefs by pastry chefs. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with advanced pastry classes among your peers. Click here to view the class listings.

Classes with Michael Laiskonis

In March 2012, ICE welcomed James Beard award-winning pastry Chef Michael Laiskonis as its first-ever Creative Director. Chef Michael has long been one of the culinary industry's most creative and talented chefs. As Creative Director, Michael joins the ICE educational leadership team to direct new projects in curriculum development and advanced pastry research, spearhead new opportunities for professional chef education, mentor ICE students and faculty, and serve as an industry ambassador for ICE. Click here for upcoming pastry classes with Chef Michael.

The Techniques of Artisan Bread Baking

ICE’s Techniques of Artisan Bread Baking is a 200-hour course developed and led by Chef Sim Cass, the founding baker of New York City’s acclaimed Balthazar Bakery Balthazar Bakery and one of the pioneers of the modern artisanal bread movement. Explore the history and craft of bread baking on a global scale—from traditional European loaves to specialty breads like pita and naan, as well as viennoiserie and even bread show pieces. Students will also examine the theory that underlies the science of bread baking, learning the core skills required to craft creative adaptations of traditional recipes. Click here for details.

The Art of Cake Decorating

The Art of Cake Decorating is an innovative 240-hour program developed and led by award-winning Chef Instructor Toba Garrett, one of the country’s most notable authors, instructors and practitioners of the art of cake design. Coursework covers the basics of piping and explores the history of this intricate art, including instruction in celebrated traditions of advanced cake design from around the world. Students will also train in various methods of contemporary cake decorating, from advanced sugarwork and hand-sculpting to airbrushing, hand-painting and novelty cakes. Among the program’s many exclusive features, students will enjoy guest lectures with ICE Pastry & Baking alumnus Elisa Strauss, renowned for her custom fashion cakes. Click here for details. 

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