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Ice Career Catalog ICE CAREER CATALOG 2019 INSTITUTE OF CULINARY EDUCATION LOS ANGELES CAMPUS 521 East Green Street Pasadena, CA 91101 ice.edu (888) 913-2433 Version 3/2019 Effective 8/22/2019-12/31/2019 TABLE OF CONTENTS Course 3: Breads and Other Yeast-Raised Doughs - OVERVIEW ........................................... 4 40 Hours .................................................................... 10 Course 4: Pastry Doughs - 60 Hours ...................... 10 MISSION STATEMENT ................................................. 4 Course 5: Cakes, Fillings and Icings Part 1 - 48 HISTORY .................................................................... 4 Hours ......................................................................... 10 FACILITIES ................................................................. 4 Course 6: Cakes, Fillings and Icings Part 2 - 52 FACULTY .................................................................... 4 Hours ......................................................................... 10 ADMINISTRATION ....................................................... 5 Course 7: Chocolate Confections - 44 Hours ......... 10 LICENSURE ................................................................ 5 Course 8: Cake Decorating - 56 Hours .................... 11 Course 9: Externship - 210 Hours ........................... 11 ACCREDITATION ......................................................... 5 EDUCATIONAL OBJECTIVES .......................................11 DISCLAIMER ............................................................... 5 CLASS SIZE ...............................................................11 CAREER CULINARY ARTS ................. 6 PROGRAM DURATION ................................................11 TOTAL INSTITUTIONAL CHARGES ...............................11 CURRICULUM ............................................................. 6 SUPPLIES ..................................................................11 Course 1: Culinary Fundamentals 1 - Kitchen Essentials – 60 Hours ................................................ 6 Uniforms ..................................................................... 11 Course 2: Culinary Fundamentals 2 - Poultry, Pork Tools & Knives ........................................................... 11 & Lamb – 48 Hours .................................................... 6 Books .......................................................................... 12 Course 3: Culinary Fundamentals 3 - Veal, Beef & ATTENDANCE ............................................................12 Seafood – 56 Hours .................................................... 6 EVALUATION CRITERIA ..............................................12 Course 4: Plating & Restaurant Simulation – 52 Examinations/Projects ............................................. 12 Hours ........................................................................... 6 Participation/Performance ...................................... 12 Course 5: Pastry & Baking – 52 Hours ..................... 6 Library and Written Assignments .......................... 13 Course 6: International Cuisine 1 - France, Italy & Asia – 56 Hours .......................................................... 6 CAREER HEALTH SUPPORTIVE Course 7: International Cuisine 2 - Mediterranean, CULINARY ARTS ............................... 14 Caribbean & the Americas – 48 Hours ..................... 7 CURRICULUM ............................................................14 Course 8: Advanced Cuisine – 60 Hours .................. 7 Course 9: Externship - 210 Hours ............................. 7 Course 1: Fundamentals of Plant Based Cuisine - 52 EDUCATIONAL OBJECTIVES ........................................ 7 Hours ......................................................................... 14 Course 2: Grains, Beans and Stews – 56 Hours .... 14 CLASS SIZE ................................................................ 7 Course 3: High-Protein Foods – 56 Hours ............ 14 PROGRAM DURATION ................................................. 7 Course 4: Advanced Culinary Applications – 52 TOTAL INSTITUTIONAL CHARGES ................................ 7 Hours ......................................................................... 14 SUPPLIES ................................................................... 7 Course 5: Baking and Desserts – 56 Hours ............ 14 Uniforms ...................................................................... 7 Course 6: Bread and Pasta – 52 Hours ................... 14 Tools & Knives ............................................................. 7 Course 7: Food and Healing 1 and Advanced Books ........................................................................... 8 Culinary Techniques – 52 Hours.............................. 15 ATTENDANCE ............................................................. 8 Course 8: Food and Healing 2 and World Cuisines – EVALUATION CRITERIA ............................................... 8 56 Hours ..................................................................... 15 Examinations/Projects .............................................. 8 Course 9: Externship – 200 Hours .......................... 15 Participation/Performance ....................................... 8 EDUCATIONAL OBJECTIVES .......................................15 Library & Written Assignments ................................ 9 CLASS SIZE ...............................................................15 PROGRAM DURATION ................................................15 CAREER PASTRY AND BAKING TOTAL INSTITUTIONAL CHARGES ...............................15 ARTS ................................................... 10 SUPPLIES ..................................................................15 CURRICULUM ............................................................10 Uniforms .................................................................... 16 Course 1: Introduction to Baking Techniques and Tools & Knives .......................................................... 16 Ingredients Part 1 - 44 Hours ..................................10 Books .......................................................................... 16 Course 2: Introduction to Baking Techniques and ATTENDANCE ............................................................16 Ingredients Part 2 - 56 Hours ..................................10 EVALUATION CRITERIA ..............................................17 1 Examinations & Projects .......................................... 17 HOW TO CONTACT .....................................................24 Participation & Performance ................................... 17 FEDERAL FINANCIAL AID PROGRAMS .........................24 Library & Written Assignments ............................... 17 Student Aid Eligibility .............................................. 24 How to Apply for Financial Aid .............................. 24 RESTAURANT AND CULINARY Federal Pell Grant..................................................... 25 MANAGEMENT ................................... 18 FSEOG Program ....................................................... 25 Direct Stafford Loans ............................................... 25 CURRICULUM ............................................................18 Direct PLUS Loans (Parent Loans) ........................ 26 Course 1: Concept Development & Menu Design - Repayment Information .......................................... 27 45 Hours ..................................................................... 18 Return of Title IV Funds .......................................... 28 Course 2: Marketing - 30 Hours ............................. 18 PRIVATE LOANS ........................................................29 Course 3: Food Safety - 16 Hours ............................ 18 Course 4: Purchasing & Cost Control - 45 Hours .. 18 STATE-FUNDED GRANTS & LOANS .............................29 Course 5: Supervisory Management & Food Service NJCLASS Loan ......................................................... 29 Law - 45 Hours .......................................................... 18 TUITIONFLEX LOAN PROGRAM ...................................29 Course 6: Service Management - 30 Hours............ 18 ENROLLMENT AGREEMENT PAYMENT PLAN ...............29 Course 7: Finance & Accounting - 45 Hours .......... 18 REFUND POLICY ........................................................29 Course 8: Beverage & Wine – 30 Hours ................. 18 Student’s Right to Cancel ......................................... 29 Course 9: Facilities & Design - 30 Hours ............... 18 Withdrawal from the Program ................................ 30 EDUCATIONAL OBJECTIVES .......................................18 STUDENT TUITION RECOVERY FUND ...........................30 CLASS SIZE ...............................................................18 PROGRAM DURATION ................................................19 ACADEMIC POLICIES ....................... 32 TOTAL INSTITUTIONAL CHARGES ...............................19 ATTENDANCE ............................................................32 SUPPLIES ..................................................................19 MAKE-UP POLICIES ...................................................32 Books .......................................................................... 19 Make-Up Classes ...................................................... 32 ATTENDANCE ............................................................19 Make-Up Written Examinations ...........................
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