The Institute of Culinary Education New York, New York
Private, coeducational, culinary institute. Urban campus. Founded in 1975. Accredited by Accrediting Commission of Career Schools and Colleges of Technology.
Offered since 1975. Accredited by Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). Program calendar is continuous. 26-week diploma in full-time career Culinary Management. 26-week diploma in full-time career Culinary Arts. 26-week diploma in full-time career Pastry and Baking Arts. 31-week diploma in part-time career Pastry and Baking Arts. 31-week diploma in part-time career Culinary Arts. 39-week diploma in weekend part-time career Pastry and Baking Arts. 39-week diploma in weekend part-time Culinary Arts.
American Institute of Wine & Food; International Association of Culinary Professionals; International Wine & Food Society; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Society of Wine Educators; Sommelier Society of America; The Bread Bakers Guild of America; United States Personal Chef Association; Women Chefs and Restaurateurs.
Areas of Study
Baking; beverage management; buffet catering; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Bake shop; catering service; 3 classrooms; 2 demonstration laboratories; food production kitchen; lecture room; library; 2 student lounges; 12 teaching kitchens.
750 total: 586 full-time; 164 part-time. 101 are under 25 years old; 577 are between 25 and 44 years old; 72 are over 44 years old.
32 total: 24 full-time; 8 part-time. 32 are industry professionals; 32 are culinary-certified teachers. Prominent faculty: Nick Malgieri; Toba Garrett; Michael Handel, CCC, CCE; Chris Gesaldi. Faculty-student ratio: 1:14.
210-hours in critically-acclaimed restaurants, hotels, pastry or catering facilities. Sites include: Union Square Café, Le Bernadin, Gramercy Tavern, Daniel, Mesa Grill, and Nobu, 9-day student trip to France including cooking and baking classes, market visits and vineyard tours, elective classes on specialized wine, baking, and cooking topics. Advanced pastry program with visiting masters are available for alumni via ICE’s Center for Advance Pastry Studies (CAPS).
Application fee: $25. Tuition: $26,017 (Culinary Arts Diploma Program)(including supplies); $24,334 (Pastry & Baking Arts Diploma Program)(including supplies); $12,900 (Culinary Management Diploma Program)..
In 2005, 47 scholarships were awarded (average award was $4000); 450 loans were granted (average loan was $24,000). Program-specific awards include career placement services are available.
Average off-campus housing cost per month: $600-$800.
Students may begin participation year-round. Applications are accepted continuously. In 2005, 1856 applied; 750 were accepted. Applicants must interview; submit a formal application and schedule a personal school tour.
Institute of Culinary Education
50 West 23rd Street - 5th Floor
New York, NY 10010
World Wide Web: http://www.ICEculinary.com.