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Pursue a Pastry & Baking Career

At The No. 1 Ranked Culinary School in America*

ICE's alumni are thriving throughout the culinary industry — from bakeries and custom cake businesses to French patisseries, top restaurants and more.

Combine Art, Science and Technique

Craft a range of pastries, cookies, plated desserts, bread, cake and chocolate.
Practice making dough-based products, from strudels and tarts to puff pastries and prepare yeast-raised classics.
Study essential techniques, theories, ratios and formulas.

Excellence at ICE

Chef-instructors from prominent restaurants.
Culinary technology labs outfitted with modernist equipment.
Hands-on externships and networking opportunities.

Dual Diploma Opportunity

ICE’s programs and schedules are designed to accommodate students studying Pastry & Baking Arts at the same time as Restaurant & Culinary Management — with a valuable tuition incentive — for those aspiring to own, operate or manage a food business.

Our New York City campus offers advanced opportunities for creativity and community:

The first education-focused bean-to-bar chocolate lab in the country.
An indoor hydroponic garden growing herbs, edible flowers and more ingredients.
Digital course materials.

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Our Los Angeles campus offers a local, vibrant food scene that thrives on innovation:

Named an ACCSC School of Excellence in 2019.**
Globally inspired curriculum that reflects the local culture, diversity and flavor of the Los Angeles food scene, featuring recipes from famous local chefs.
Option to attend school in Los Angeles and extern in New York City or vice versa.

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School was a whole new experience. The equipment was beautiful and the instructors were magnificent. I was just amazed at the effort they put into teaching students. Their personalities made everything very comfortable.

Rinae Tirado (Pastry & Baking Arts Diploma) Custom Cake Designer and Pastry Chef