Learn the Business of Restaurants & Food

In seven to nine months, you can learn the skills needed to manage a business or move up the ladder with a Restaurant & Culinary Management diploma from the Institute of Culinary Education. We offer a unique, award-winning program from which our alumni have gone on to open or manage profitable restaurants, food product lines, catering companies and a variety of other food businesses.

Begin your Journey today…

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Real-World Business Skills

  • ICE instructors from New York restaurants and food enterprises teach financial literacy – from purchasing, cost control and real estate know-how to staff management, food safety and concept development fundamentals – that you need to succeed in a competitive industry.
  • Students complete this entrepreneurial program with a business plan and the opportunity to network with experienced business contacts.
  • The knowledge and skills taught in this program can be applied across the culinary and hospitality industries.

Dual Diploma Option

  • Flexible morning, afternoon and evening class schedules are offered, plus the option to obtain a dual diploma in the Culinary Arts, Pastry & Baking Arts or Health-Supportive Culinary Arts and Restaurant & Culinary Management with a valuable tuition incentive.

Time, Value and Location

  • ICE’s competitive tuition combines a robust curriculum with hands-on experiences, field trips and guest lectures from industry leaders.
  • The school’s career services department offers ongoing job placement rate and provides hundreds of monthly job listings for ICE alumni.
  • Our New York and Los Angeles campuses offer access to and connections in America’s culinary, hospitality and tourism capitals.

I went on several tours of culinary business schools throughout NYC and ICE stood out as the most impressive in terms of facilities, faculty and alumni. It was the only school that had the complete package for everything I needed. Without the education from ICE and the contacts I met through ICE, I would not be in the restaurant world today.” — Dan Mezzalingua, Restaurant & Culinary Management, ‘15

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