Institute of Culinary Education (The)
Overview
The Institute of Culinary Education, an NCCRS member since August 2012, is an award-winning, dynamic school dedicated to culinary and hospitality education, located in two of the most vibrant culinary cities in the world: New York City and Los Angeles. Founded in 1975 by Peter Kump, the school offers highly regarded career training programs in Culinary Arts, Pastry and Baking Arts, Hospitality and Hotel Management, and Restaurant and Culinary Management. Acclaimed chef-instructors provide in-depth training in a global curriculum with an entrepreneurial focus and an eye toward current industry demands. Students enjoy strong success with job placements at leading restaurants and hospitality businesses. ICE is widely recognized by top industry organizations as a premier pathway to begin or continue a career in the culinary or hospitality world.
Students and admissions representatives please note: NCCRS does not provide transcripts. Transcript requests and inquiries should be directed to the organization offering the courses, examinations or apprenticeship. See the Source of Official Student Records in the sidebar near the top right side of this page.
Source of Official Student Records
Descriptions and credit recommendations for all evaluated learning experiences
Version 1 and 2: 638 hours (45 weeks) (428 in-class training; plus a 200-hour externship).
Version 1: August 2007 - September 2017. Version 2: October 2017 - Present.
Version 1 and 2: Upon successful completion of the course, students will be able to: demonstrate familiarity with the front and back of the house operations of a lodging establishment including check-in, check-out, reservations, security, housekeeping, property management systems, food and beverage, marketing, human resource management, event planning and human resource management; discuss and explain all departmental operations and their objectives within a lodging, and food and beverage facility; perform night audits; read and analyze profit and loss statement of a hotel and food and beverage enterprise; and demonstrate an understanding of sales and marketing.
Version 1 and 2: This program is delivered in an instructor-monitored, 10-module classroom format with an additional 200-hour externship that consists of study guides, required texts, supplemental readings, case studies, field trips, videos, guest lecturers, quizzes, homework assignments, and final exams. Topics include: overview of the industry and financial concepts like menu pricing, payroll, occupancy rates, front and back office management including reservations, front-desk functions, audits, record keeping, technology use in the hospitality industry including OPERA property management system, food and beverage management, housekeeping and rooms division management, guest safety, sales and marketing, supervision and human resource management, leadership skills, union shops, and employee discipline, events management, and conference planning. The program ends with a 200-hour externship. Students who successfully complete required hours and assignments receive a certificate of completion from the American Hotel Lodging Educational Institute.
Version 1: In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 19 semester hours, distributed as follows: 15 semester hours in Hospitality Management, 1 semester hour in Finance, and 3 semester hours as an Externship (8/12). Version 2: In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 24 semester hours, distributed as follows: 3 semester hours in Introduction to Hospitality, 3 semester hours in Cost Control, 3 semester hours in Supervision, 3 semester hours in Rooms Division, 3 semester hours in Food and Beverage Management, 3 semester hours in Hospitality Sales and Management, 3 semester hours in Event Planning, and 3 semester hours as an Externship (10/17 revalidation) (2/23 revalidation).
632 (33 weeks) (432 hours in-class training, plus a 200-hour externship).
March 2019 – Present.
Upon successful completion of the learning experience, students will be able to execute culinary techniques including: knife skills, sauteing, grilling, roasting, steaming, braising, and poaching a wide variety of vegetables, grains, legumes, and other plant-based foods; prepare a variety of plant-based soups, sauces, hors d’oeuvres, and entrees; cook international specialties from Africa, Asia, Europe, and the Americas; utilize advanced culinary techniques, including sous vide and fermentation to prepare a variety of plant-based entrees; prepare a full complement of conventional and special diet cakes, pastries, confections, and multi-element plated desserts; adapt recipes to conform to dietary requirements; and demonstrate an understanding of the role of food in maintaining wellness.
This program is delivered in an instructor-monitored classroom format and consists of required texts, essay assignments, quizzes, homework assignments, labs, skills-based training, on-the-job practice, and a final exam/project. The course emphasizes theory to explain how cooking works, teaches techniques to enable mastery of skills that underlie all plant-based cuisines, palate development to learn about the interplay of flavors, speed, and teamwork in order to secure employment as a culinary professional. The program concludes with a 200-hour externship.
In the upper division baccalaureate degree category, 15-18 semester hours, distributed as follows: 3 semester hours in Culinary I, 3 semester hours in Baking I, 3 semester hours in Nutrition, 3 semester hours as a Vegetarian Elective, and 3-6 semester hours as a Culinary Externship (2/23).
