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ICE CAREER CATALOG

2017-2018

INSTITUTE OF CULINARY EDUCATION NEW YORK CAMPUS 225 Liberty Street, 3rd Floor New York, NY 10281

ice.edu

Version 3/2018 Effective 10/1/2018

TABLE OF CONTENTS

ATTENDANCE ...... 13 OVERVIEW ...... 5 EVALUATION CRITERIA ...... 13 MISSION STATEMENT ...... 5 Examinations & Projects ...... 13 Participation & Performance ...... 13 HISTORY ...... 5 Library & Written Assignments ...... 13 1974-1995 ...... 5 1995-Present ...... 5 FACILITIES ...... 5 CAREER & ARTS FACULTY ...... 6 PROGRAM...... 14 School of Culinary Arts ...... 6 CURRICULUM ...... 14 School of Pastry & Baking Arts ...... 6 Course 1: Introduction to Baking Techniques & School of Culinary Management ...... 7 Ingredients: Part I - 44 Hours ...... 14 School of Hospitality Management ...... 7 Course 2: Introduction to Baking Techniques & ADMINISTRATION ...... 7 Ingredients: Part II - 56 Hours ...... 14 LICENSURE ...... 8 Course 3: Breads & Other Yeast-Raised Doughs - 36 ACCREDITATION ...... 8 Hours ...... 14 Course 4: Pastry Doughs - 64 Hours ...... 14 DISCLAIMER ...... 8 Course 5: Cakes, Fillings, & Icings: Part I - 48 Hours ...... 14 CAREER CULINARY ARTS Course 6: Cakes, Fillings, & Icings: Part II - 52 PROGRAM ...... 9 Hours ...... 14 CURRICULUM ...... 9 Course 7: Chocolate Confections - 44 Hours ...... 14 Course 1: Culinary Fundamentals - 28 Hours ...... 9 Course 8: Cake Decorating - 56 Hours ...... 15 Course 2: Introduction to Meat, Fish, and Poultry - Course 9: Externship - 210 Hours ...... 15 28 Hours ...... 9 EDUCATIONAL OBJECTIVES ...... 15 Course 3: Soups & Sauces - 32 Hours ...... 9 CLASS SIZE ...... 15 Course 4: Dry-Heat Methods - 36 Hours . 9 PROGRAM DURATION ...... 15 Course 5: Moist-Heat Cooking Methods - 36 Hours TOTAL INSTITUTIONAL CHARGES ...... 15 ...... 9 SUPPLIES ...... 15 Course 6: Breakfast, Brunch & Lunch - 32 Hours .. 9 Uniforms ...... 15 Course 7: French Regional Cooking; Italian ...... 15 Regional Cooking – 48 Hours ...... 9 ...... 16 Course 8: Cuisines of Asia; Advanced Cooking, iPad ...... 16 Plating & Presentation – 48 Hours ...... 10 Books ...... 17 Course 9: Pastry & Baking Essentials - 36 Hours ..10 Course 10: Contemporary - 44 Hours .....10 ATTENDANCE ...... 17 Course 11: Garde Manger: Hors D’oeuvres & EVALUATION CRITERIA ...... 17 Charcuterie - 32 Hours ...... 10 Examinations & Projects ...... 17 Course 12: Modern Culinary Masters & Market Participation & Performance ...... 17 Basket Cooking - 40 Hours ...... 10 Library & Written Assignments ...... 18 Course 13: Externship - 210 Hours ...... 10 EDUCATIONAL OBJECTIVES ...... 10 DIPLOMA IN & CLASS SIZE ...... 10 CULINARY MANAGEMENT ...... 19 PROGRAM DURATION ...... 10 CURRICULUM ...... 19 TOTAL INSTITUTIONAL CHARGES ...... 10 Course 1: Concept Development & Menu Design - SUPPLIES ...... 11 45 Hours ...... 19 Uniforms ...... 11 Course 2: Marketing - 30 Hours ...... 19 Knives ...... 11 Course 3: Food Safety - 16 Hours ...... 19 Tools ...... 11 Course 4: Purchasing & Cost Control - 45 Hours . 19 iPad ...... 12 Course 5: Supervisory Management & Food Service Books ...... 12 Law - 45 Hours ...... 19 Course 6: Service Management - 30 Hours ...... 19

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Course 7: Finance & Accounting - 45 Hours ...... 19 Course 1 – Butter Cream Piping - 40 Hours ...... 25 Course 8: Beverage & – 30 Hours ...... 19 Course 2 – Royal Icing, Rolled Fondant & Pastillage Course 9: Facilities & Design - 30 Hours ...... 19 - 60 Hours ...... 25 EDUCATIONAL OBJECTIVES ...... 19 Course 3 – Rolled Fondant & Hand Modeling Skills CLASS SIZE ...... 19 – 40 Hours ...... 25 PROGRAM DURATION ...... 19 Course 4 – Flowers & Airbrushing - 60 Hours ...... 25 TOTAL INSTITUTIONAL CHARGES ...... 20 Course 5 – Contemporary Cakes & Grand Finale - SUPPLIES ...... 20 40 Hours ...... 25 iPad ...... 20 EDUCATIONAL OBJECTIVES ...... 25 Books ...... 20 CLASS SIZE ...... 25 ATTENDANCE ...... 20 PROGRAM DURATION ...... 25 EVALUATION CRITERIA ...... 21 TOTAL INSTITUTIONAL CHARGES ...... 26 DRESS CODE ...... 21 SUPPLIES ...... 26 Uniforms ...... 26 HOSPITALITY & HOTEL Knives ...... 26 MANAGEMENT DIPLOMA Tools ...... 26 PROGRAM ...... 22 Books ...... 27 CURRICULUM ...... 22 ATTENDANCE ...... 27 Course 1: Introduction to the Hospitality, Travel & EVALUATION CRITERIA ...... 28 Tourism Industries - 40 Hours ...... 22 Examinations & Projects ...... 28 Course 2: Human Resources & Supervision - 44 Participation & Performance ...... 28 Hours ...... 22 Course 3: Rooms Division & Facility Management - THE TECHNIQUES OF ARTISAN 48 Hours ...... 22

Course 4: Mathematical & Financial Concepts for BREAD BAKING ...... 29 Hospitality - 44 Hours ...... 22 CURRICULUM ...... 29 Course 5: Food & Beverage Management - 44 Course 1 – Bread Introduction - 40 Hours ...... 29 Hours ...... 22 Course 2 – Baguettes, Rolls & Loaf Breads - 40 Course 6: Hotel Operations: Front & Back Office Hours ...... 29 Management - 50 Hours ...... 22 Course 3 – Specialty Breads - 40 Hours ...... 29 Course 7: Sales & Marketing - 44 Hours ...... 22 Course 4 – & More - 40 Hours ...... 29 Course 8: Food Production & Management Course 5 – Natural Ferment, Sour Dough & Rye – 40 Hours ...... 22 Breads - 40 Hours ...... 29 Course 9: Event Management & Conference EDUCATIONAL OBJECTIVES ...... 29 Planning - 44 Hours...... 22 CLASS SIZE ...... 29 Course 10: Property Management Systems & PROGRAM DURATION ...... 29 Technology - 40 Hours ...... 22 TOTAL INSTITUTIONAL CHARGES ...... 30 Course 11: Externship - 200 Hours ...... 22 SUPPLIES ...... 30 EDUCATIONAL OBJECTIVES ...... 22 Uniforms ...... 30 CLASS SIZE ...... 23 Knives ...... 30 PROGRAM DURATION ...... 23 Tools ...... 30 TOTAL INSTITUTIONAL CHARGES ...... 23 Books ...... 31 SUPPLIES ...... 23 ATTENDANCE ...... 31 Books ...... 23 EVALUATION CRITERIA ...... 31 COURSE CERTIFICATES...... 23 Examinations & Projects ...... 31 ATTENDANCE ...... 23 Participation & Performance ...... 31 EVALUATION CRITERIA ...... 24 DRESS CODE ...... 24 ADMISSIONS ...... 32 HOW TO CONTACT ...... 32 THE ART OF CAKE DECORATING . 25 ENTRANCE REQUIREMENTS ...... 32 CURRICULUM ...... 25 TRANSFER CREDITS ...... 32

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HOW TO APPLY FOR ADMISSION ...... 32 ASSESSING STUDENT PROGRESS ...... 44 Late Enrollment Policy ...... 32 Frequency of Evaluation ...... 44 FEES ...... 32 Grades ...... 44 TUITION & SUPPLIES ...... 32 Academic Support Program ...... 44 TUITION PAYMENT OPTIONS OVERVIEW ...... 33 Incompletes ...... 44 Course Repetition & Failure ...... 44 TUITION DISCOUNTS ...... 33 GRADUATION ...... 45 VACCINATION POLICY ...... 34 Graduation Requirements ...... 45 HOUSING ...... 34 Honors ...... 45 INTERNATIONAL STUDENTS ...... 34 Graduation Ceremony ...... 45 BACKGROUND CHECK ...... 34 Receipt of Diploma ...... 45 DISABILITIES ...... 34 SATISFACTORY ACADEMIC PROGRESS ...... 45 NONDISCRIMINATION STATEMENT ...... 35 Financial Aid Probation ...... 45 Appeals from Financial Aid Probation ...... 46 FINANCIAL SERVICES ...... 36 Academic Plan ...... 46 Removal from Financial Aid Probation ...... 46 HOW TO CONTACT ...... 36 FEDERAL FINANCIAL AID PROGRAMS ...... 36 ADMINISTRATIVE POLICIES ...... 47 Student Aid Eligibility ...... 36 How to Apply for Financial Aid ...... 36 CLOCK HOUR ...... 47 Federal Pell Grant ...... 37 HOLIDAYS ...... 47 FSEOG Program...... 37 SCHOOL CLOSING ...... 47 Direct Stafford Loans ...... 37 DRESS CODE ...... 47 Direct PLUS Loans (Parent Loans) ...... 38 Career Culinary Arts, Career Pastry & Baking Arts, Repayment Information ...... 39 The Art of Cake Decorating, and The Techniques of Return of Title IV Funds ...... 40 Artisan Bread Baking Programs ...... 47 PRIVATE LOANS ...... 41 Hygiene ...... 47 TUITIONFLEX PROGRAM ...... 41 Diploma in Restaurant & Culinary Management ENROLLMENT AGREEMENT PAYMENT PLAN ...... 41 and Hospitality & Hotel Management Diploma REFUND POLICY ...... 41 Programs ...... 48 Tuition Reimbursement Account ...... 42 IDENTIFICATION BADGE POLICY ...... 48 WEEKLY TUITION LIABILITY CHARTS ...... 42 LEAVE OF ABSENCE POLICY ...... 48 CLASS TRANSFERS ...... 49 ACADEMIC POLICIES ...... 43 Voluntary Transfer ...... 49 ATTENDANCE ...... 43 Involuntary Transfer ...... 49 MAKE-UP POLICIES ...... 43 WITHDRAWAL, DISMISSAL & REINSTATEMENT POLICIES ...... 49 Make-Up Classes ...... 43 Withdrawal ...... 49 Make-Up Written Examinations ...... 43 Readmission after Withdrawal ...... 49 Make-Up Practical Examinations ...... 43 Academic Dismissal...... 49 MAXIMUM TIME TO COMPLETE PROGRAM ...... 43 Administrative Dismissal ...... 49 TRANSFER CREDITS ...... 43 Attendance Dismissal ...... 49 National College Credit Recommendation Service Reinstatement from Dismissal ...... 49 (NCCRS) ...... 43 STUDENT CONDUCT POLICY ...... 50 Articulation Agreements ...... 43 Code of Conduct ...... 50 College Credit – Disclaimer Statement ...... 43 Prohibited Conduct ...... 50 EXTERNSHIP ...... 43 Suspension ...... 51 Commencement of Externship ...... 43 Academic Honesty and Copyright Infringement Duration ...... 43 Policy ...... 51 Attendance Journals ...... 43 STUDENT INJURY POLICY ...... 51 Evaluation ...... 44 STUDENT COMPLAINT/GRIEVANCE PROCEDURE ...... 52 Student Feedback/Incidents ...... 44 Policies Pertaining to Grievances ...... 52 Disciplinary Aspects ...... 44 INFORMATION TECHNOLOGY POLICY ...... 52 Externship Placement ...... 44

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STUDENT SERVICES ...... 53 CAREER SERVICES ...... 56 SCHOLARSHIPS ...... 53 PLACEMENT STATISTICS ...... 56 #CulinaryVoice Scholarship Challenge ...... 53 OCCUPATIONAL EDUCATION DATA SURVEY (OEDS) The ICE Kevin Nurse Memorial Scholarship ...... 53 STATISTICS ...... 56 ICE Cares Scholarship Program ...... 53 James Beard Foundation Scholarship Program ... 53 DISCLOSURES & OTHER Careers through Culinary Arts Program (C-CAP) INFORMATION ...... 58 Scholarship ...... 53 ALCOHOL AND DRUG ABUSE PREVENTION PROGRAM .58 C-CAP Diploma in Restaurant & Culinary Driving While Intoxicated ...... 58 Management Program Scholarship ...... 53 Legal Penalties ...... 58 Les Dames d’Escoffier Scholarship Program ...... 54 Health Risks Associated with Drug Abuse ...... 58 Women Chefs and (WCR) Counseling, Treatment, and Rehabilitation Scholarship ...... 54 Programs ...... 58 HOUSING & TRANSPORTATION ...... 54 CAMPUS SECURITY POLICY ...... 59 CHILDCARE ...... 54 Local Police ...... 59 LIBRARY ...... 54 Notice of Availability of Annual Security Report .. 59 ACADEMIC SUPPORT PROGRAM ...... 54 Evacuation Procedure ...... 59 ENRICHMENT CLASSES ...... 54 Shelter in Place (Lockdown) Procedure ...... 59 MEET THE CULINARY ENTREPRENEUR SERIES ...... 55 Fire Safety Procedures...... 60 VOLUNTEER OPPORTUNITIES ...... 55 Other Emergencies ...... 60 CONTESTS & COMPETITIONS ...... 55 FERPA...... 60 MEDIA OPPORTUNITIES ...... 55 HOW TO REGISTER TO VOTE ...... 60 RECREATIONAL CLASS BENEFIT...... 55 STUDENT RIGHT-TO-KNOW ...... 61 Career Culinary Arts, Career Pastry & Baking Arts Overall Graduation and Transfer-Out Rates for and Diploma in Restaurant & Culinary Students Who Began Their Studies in 2013-14 ..... 61 Management Students ...... 55 Graduation Rates by Time to Completion ...... 61 Hospitality & Hotel Management Diploma Graduation Rates for Students Who Began Their Program Students ...... 55 Program in 2012-13 or 2013-14, by Time to Wine Essentials ...... 55 Completion ...... 61 GRADUATE EMPLOYMENT ASSISTANCE ...... 55 GAINFUL EMPLOYMENT ...... 61 Career Culinary Arts ...... 61 Career Pastry & Baking Arts ...... 61 Hospitality & Hotel Management Diploma Program ...... 61

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OVERVIEW

MISSION STATEMENT the culinary world, purchased the school. The Smilow The Institute of Culinary Education and its campuses are family was already a notable participant in the New York dedicated to inspiring our students to reach their full City restaurant scene via its partnership with Daniel potential through an education that emphasizes Boulud and his , including Restaurant Daniel, technique and professionalism. We accomplish this in a Café Boulud, and DBGB. Smilow remains the president passionate, disciplined environment that fosters and principal owner of the school. excellence, critical thinking and creativity in students, faculty and staff. The Institute of Culinary Education is In late 1995, the school relocated in Manhattan to 50 W. committed to ongoing assessment and institutional 23rd Street, steadily expanding to more than 43,000 improvement for the benefit of our students, staff, faculty square feet over six floors and 11 teaching among and administration. the finest in the nation. ______By 1997, the school’s recreational cooking program had HISTORY grown to be the largest in the nation. With over 1,800 hands-on recreational cooking classes per year, there is no 1974-1995 other cooking school in America (or the world) that offers The Institute of Culinary Education (ICE) was founded in the equivalent depth, breadth, and frequency of 1975 by Peter Kump, and was originally known as Peter recreational culinary education. Kump’s New York Cooking School. Although the school has seen remarkable growth since its founding over 35 Reflecting the school’s growth, size, and stature, the years ago, it remains true to Peter Kump’s commitment to school’s name was changed in 2001 to ICE, the Institute good teaching and good food, as well as to his philosophy of Culinary Education. Program development has been of studying the culinary arts through technique, not another constant in ICE’s growth over the past decade. recipes. His enthusiasm, passion, discipline and energy 2001: Culinary Management Program are still felt at the institution today. 2005: Advanced Pastry Studies Program 2010: Hospitality Management Program An educator and entrepreneur with a great love of food, 2012: School of Professional Development Kump started by teaching the basic techniques of cooking to just five students in the kitchen of his New York City In 2000, the school was accredited by the ACCSC apartment. Not long after, The New York Times wrote (American Commission of Career Schools and Colleges). favorably of the new school. As a result, Kump received In their institutional evaluation, the ACCSC honored the numerous phone calls from potential students asking to school for achieving four items of excellence, a rare study with him. Soon after, the school opened its East accomplishment. Those areas were: 100% student 92nd Street location and began to flourish. satisfaction, outstanding faculty and faculty commitment to students, the school’s facilities and equipment, and the In 1983, Kump inaugurated the professional program to school’s involvement in community service. After the train aspiring chefs. He himself had learned from the best second inspection in 2005, ICE was designated an ACCSC – former teachers of his later came to teach classes at the 2006 School of Distinction. school including James Beard, Simone Beck, Marcella Hazan and Diana Kennedy. Illustrious food world figures By 2012 the school had outgrown its 23rd Street location such as Julia Child, James Peterson, Sara Moulton and and began a two-year search for a new home, landing on David Bouley were frequent guest instructors. Brookfield Place on the Hudson River in Lower Manhattan. Formerly known as the World Financial Among his other activities, Kump, along with Julia Child Center, Brookfield Place is a vibrant six million square and Jacques Pépin went on to establish the James Beard foot complex of offices, high-end retail and some of New Foundation in 1985. The organization inspires and York City’s most attractive public spaces. The new ICE showcases American chefs through dinners, publications, location features state-of-the-art teaching kitchens, a culinary festivals and its prestigious awards program. culinary technology lab, bean-to- chocolate lab, Today, the school’s ties to the Beard Foundation remain mixology center, hydroponic farm and more. The new deep. school offers endless opportunities for aspiring chefs and current professionals to further their culinary education. In 1986, Chef Nick Malgieri’s association with the school ______began. Former executive at Windows on the World and an award-winning author, Malgieri launched FACILITIES the school’s pastry and baking program. ICE’s main New York City campus features 74,000 sq. ft. of education and administrative space. The facility is 1995-Present located at 225 Liberty Street, 3rd floor, and features the When Peter Kump passed away in 1995, The New York following: Times proclaimed him “one of the most influential figures • Six Career Culinary Kitchens on the American food scene.” It was then that Rick • Two Pastry Kitchens Smilow, an entrepreneur passionate about education and • Five Classrooms

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• Demonstration Kitchen King Phojanakong – Chef-Instructor • Recreational Kitchen Education: The Culinary Institute of America • Mixology Lab Experience: Restaurant Daniel, Danube, Kuma Inn, • Cooking Technology Lab creator Bronx Hot Sauce • Chocolate Lab Frank Proto – Chef Instructor Education: Nassau Community College, The • Test Kitchen Culinary Institute of America • Student Lounge Experience: Benchmarc Restaurant Group, Barcelora • Non-Circulating Library Wine Bar, Layla Ted Siegel – Chef-Instructor ICE’s kitchens feature commercial cooking equipment Education: The New School, Franconia College, The including gas and induction ranges, convection , Culinary Institute of America refrigerators, dishwashers, salamanders and char broilers. Experience: Chez Panisse, L’Acajou, Washington Kitchens also contain commercial appliances including Square Hotel, Orso Restaurant, Kuletos, Coco Pazzo food processors, mixers, and cookware. The Ana Sporer – Chef-Instructor school is located on the third floor of a commercial Education: Schoolcraft College, Johnson & Wales building with elevators and is handicapped-accessible. University Experience: Pierre Hotel, Omni Baltimore Hotel, After 42 years of award-winning education in NYC, ICE Ruby’s Hotel decided to open a campus in Pasadena, CA due to its Cara Tannenbaum – Dean of Students, Chef-Instructor vibrant food culture and thriving job market. The Education: Antioch College, State University of NY Institute of Culinary Education’s Los Angeles branch at Albany, New York Restaurant School campus is located at 521 East Green Street, Pasadena, CA Experience: Orso, Woods, Quarropas (owner), 91101. Homemade by Quarropas (owner), Cara ______Tannenbaum Catering (owner) Ingrid Wright– Chef Instructor FACULTY Education: Le Cordon Blue Culinary Institute Below are our current faculty members and their Experience: Ital Kitchen, Better being 940, Exchange qualifications. Alley & Soho House/Grand Hotel

School of Culinary Arts School of Pastry & Baking Arts Sabrina Sexton – Program Director, Culinary Arts Jeffrey Yoskowitz – Program Director, Pastry & Baking Arts Education: Johns Hopkins University; Institute of Education: New York City Technical College Culinary Education Experience: Maurice Pastry (owner), Les Friandises, Experience: Gramercy , Chanterelle, ABC-TV Atrium Club, Alazurra Barry Tonkinson – Director of Research & Development Sim Cass – Dean, Professional Bread Baking Education: Blackwell Sixth Form College, Education: Thames Valley University (London) Westminster Kingsway College Experience: Balthazar (founding ), Lucky Experience: The Lanesborough, The Bath Priory, Strike, Carlton Tower Hotel (London), Park Lane Apsleys, Spring Summer Associates Hotel (London) David Waltuck – Director of Culinary Affairs Toba Garrett – Dean, Professional Cake Decorating Education: The City College of NY, The Culinary Education: Fordham University, Long Island Institute of America University, Le Cordon Bleu Experience: Le Zinc, Chanterelle, Ark Restaurants, Experience: The New School, French Culinary elan, Author Institute, Cake Decorating by Toba, Author

Michael Garrett – Chef-Instructor Carmine Arroyo – Chef-Instructor Education: Baltimore International Culinary School Education: Art Institute of NYC Experience: Coco Pazzo, Aquavit, Red Rooster Experience: Tabla, Ellabess, The Chocolate Room Michael Handal – Chef-Instructor Kathryn Gordon – Chef-Instructor, CAPS Co-Chair Education: Fordham University, The Culinary Education: Vassar, New York University, Stern Institute of America School of Business, L’Academie de Cuisine Experience: La Côte Basque, The Helmsley Palace Experience: The Rainbow Room, Windows on the Margot Olshan – Assistant Dean of Students, Chef- World, Le Cirque, Le Bernardin, Author Instructor Dalia Jurgensen – Chef-Instructor Education: Institute of Culinary Education Education: New York Restaurant School, Indiana Experience: Martha Stewart Living Omnimedia, University - Bloomington SoNo Baking Company & Café (owner), Margot Café Experience: Dressler, Veritas, Nobu, Layla, La Cote & Wine Bar (owner), Star Career Academy Basque Joseph Pace – Chef-Instructor Scott McMillen – Chef-Instructor Education: University of Arizona Education: The French Culinary Institute Experience: Restaurant Bouley, Petrossian, Experience: The Manhattan Ocean Club Risotteria, Darien Butcher Shop, Table at Home

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Alex Orman – Chef-Instructor Andy Pforzheimer – Instructor Education: NYC Technical College Education: Harvard University Experience: Russian Tea Room, Glen Oaks Country Experience: Bartaco, Barcelona Club, Alor Cheesecake, Alor Café, Alor Café Pasta Nancy Selzer – Instructor Chad Pagano – Chef-Instructor Education: Virginia Commonwealth University, Education: Dowling College, New York Restaurant Society of America, Spain Wine Academy, School, The Culinary Institute of America eCornell Experience: Great Performances Catering, Times Experience: Founding Partner, Casa Mono, Tarry Square Hilton, An American Place Lodge Restaurants Gerri Sarnataro – Chef-Instructor Alan Someck – Instructor Education: New York University, Columbia Education: California State University San Diego, University, The French Culinary Institute Rensselaer Polytechnic Institute Experience: Aureole, Wood’s, Lavin’s, Le Petite Experience: Millie’s Restaurant, Keystone Jardin Catering Hospitality Solutions, Green Restaurant Initiative Penny Stankiewicz – Chef-Instructor Stephen Zagor – Instructor Education: New York University, Institute of Education: Tulane, Cornell University Culinary Education Experience: Marriott Hotels & Resorts, Universal Experience: Spice Market, Sugar Couture (owner), Orlando, The Fireman Hospitality Group, Coopers & 92nd St. Y, Sarah Lawrence College, Cakefest Lybrand, Laventhol & Horwath, New York University School of Culinary Management Rick Camac – Dean of Restaurant & Hospitality School of Hospitality Management Management Andrew Catalano – Instructor Education: State University of NY at Oswego, New Education: University of Phoenix York University Experience: Sodexo, Compass Group North Experience: 5 Ninth (owner), Fatty Crab, Fatty ‘Cue, America, SUNY Downstate, City University of New Pig & Khao, Makers Bar York, Strategic Management Consultants Anthony Caporale – Director of Spirits Education Katie Chamberlain – Instructor Education: Duke University Education: California State University Experience: Mesa Grill, Flip, Forty Eight, Art of the Experience: Richfield Hospitality, Planit Access, Drink TV New York University Richard Vayda – Director, Wine & Beverage Studies Eveline Chen – Instructor Education: New York University, Sommelier Society Education: New York City Technical College of America Experience: Hotel Wolcott, Sofitel Hotel, Manhattan Experience: Art Institute of NYC, French Culinary East Suite Hotel Institute, New York Restaurant School, New York Irma Gianni - Instructor University, Caffeine, Le Cherche-Midi Education: NYC Technical College Experience: St Moritz on the Park, The Michelangelo Brian Buckley – Instructor Hotel, NYC Department of Education Education: Hunter College, Institute of Culinary Grace Gordon – Instructor Education Education: The New School Experience: Plan B Consulting Experience: Park Hyatt Beaver Creek Resort Kate Edwards – Instructor Karyn Seltzer - Instructor Education: University of Massachusetts Education: Syracuse University Experience: Odeon, Royalton Hotel, Balthazar, Per Experience: Sarabeth’s, Telephone Bar & Grill, Le Se, Author Pain Quotidien, Brooklyn Porridge Co. Michael Eisenberg – Instructor Brittany Wineglass – Instructor Education: Parsons School of Design Education: State University of NY at Cobleskill Experience: Acute Hospitality Consulting (owner), Experience: Marriott International, Holiday Inn, Alice’s Tea Cup, Swallow Restaurant Group Small Luxury Hotels of the World (SLH) Amy Falbaum – Instructor ______Education: Hunter College, American Academy of Dramatic Arts ADMINISTRATION Experience: 21 Club, Sarabeth’s Kitchen, Gramercy Rick Smilow – President & CEO Tavern. Amy Falbaum & Associates Richard Simpson – Vice President of Education Julia Heyer – Instructor Matt Petersen – Chief Operating Officer, Chief Financial Education: Cornell University Officer Experience: Sushi Samba, Modern Mexican Brian Aronowitz – Chief Marketing Officer Restaurant (MMR) Group, Heyer Performance Vin McCann – Instructor Ama Adusei – Director of Enrollment Management Education: Bucknell University, Fordham University Martha Cotto – Chief Registrar Experience: National Restaurants Management, Maureen Drum Fagin – Director of Career Services & Specialty Restaurant Company Administration

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Glen Gordon – Controller Michael Laiskonis – Creative Director Kate McCue – Director of Recreational Division Gina Mignon – Director of Special Events Margot Olshan – Assistant Dean of Students Annette Piecora – Director of Human Resources Eamon Rockey – Director of Beverage Studies Felix Santana – Director of Facilities John Shields – Director of Information Technology Shanti Stephenson-Hudson – Director of Student Financial Services Maria Tampakis – Director of Purchasing & Stewarding Cara Tannenbaum – Dean of Students Andrea Tutunjian – Director of Education; Dean, School of Pastry & Baking Hillery Wheeler – Director of Admissions ______

LICENSURE The Institute of Culinary Education is licensed by the New York State Education Department, Bureau of Proprietary School Supervision. For information on our license please contact the School Director. ______

ACCREDITATION The Institute of Culinary Education is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). For more information on our accreditation please contact the School Director. ______

DISCLAIMER The student should be aware that some information in the catalog may change. It is recommended that students considering enrollment check with the school director to determine if there is any change from the information provided in the catalog. In addition, a catalog will contain information on the school’s teaching personnel and courses/curricula offered. Please be advised that the State Education Department separately licenses all teaching personnel and independently approves all courses and curricula offered. Therefore, it is possible that courses/curricula listed in the school’s catalog may not be approved at the time that a student enrolls in the school or the teaching personnel listed in the catalog may have changed. It is again recommended that the student check with the School Director to determine if there are any changes in the courses/curricula offered or the teaching personnel listed in the catalog.

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CAREER CULINARY ARTS PROGRAM

CURRICULUM Course Highlights: This 650 clock-hour diploma program consists of six . Sautéing proteins, starches, and vegetables modules which are divided into 13 courses. The first 12 . Pan-frying proteins, starches, and vegetables courses are composed of 110 four-hour lessons held at . Deep-frying proteins, starches, and vegetables ICE. The 13th course is an off-site externship. The . Grilling proteins, starches, and vegetables program is constructed as follows: . proteins, starches, and vegetables

Course 1: Culinary Fundamentals - 28 Hours Course 5: Moist-Heat Cooking Methods - 36 Hours Great cuisine hinges on the mastery of seemingly simple Moist-heat cooking produces some of the great treasures preparations and techniques that determine the quality of of the kitchen. Profound flavors and comforting textures the final product. The most crucial of these are make braises and stews some of the highlights of cuisines skills, which students start learning right at the beginning around the world. Poached and steamed dishes have come of their studies. into their own and now form the basis of many of today’s wellness-centered dishes. Course Highlights: . Knife skills Course Highlights: . Food safety and sanitation . Braising proteins and vegetables . Culinary math . Stewing proteins, starches, and vegetables . Product identification . Shallow poaching proteins . Palate development . Steaming proteins and vegetables . Ingredient pairing . Deep-poaching proteins and vegetables

Course 2: Introduction to Meat, Fish, and Poultry - 28 Hours Course 6: Breakfast, Brunch & Lunch - 32 Hours When consumers purchase a steak or fillet of fish, few Dinner is the main meal associated with being a chef. But suspect the skill required to prepare them. In this course over 30% of all meals eaten in restaurants are breakfast, students are immersed in the techniques of protein brunch and lunch. This course explores the techniques fabrication. All types of meat and fish are included. and ingredients used in those meals, from egg cookery and crêpes to sandwiches, vinaigrettes and dressings. Course Highlights: Legume, grain, timbale, and soufflé techniques are also . Beef/veal identification and fabrication part of this course. . Pork fabrication . Poultry fabrication Course Highlights: . Fish and shellfish . Egg specialties . Griddle specialties Course 3: Soups & Sauces - 32 Hours . Cereals Chefs take great pride in the sauces that transform a good . Crêpes meal into a great dining experience. From the classic . Breakfast meats sauces of France to modern salsas, relishes, infused oils, . Simple and composed salads coulis, and chutneys you will explore all the diverse . Dressings and vinaigrettes expressions of the ’s art. These sauces form the . Assorted sandwiches basis for an exploration of a full range of soups. . Grains and legumes . Soufflés, gratins, and timbales Course Highlights: . Grand sauces Course 7: French Regional Cooking; Italian Regional Cooking . Compound sauces – 48 Hours . Emulsified sauces Cuisine of France: France is considered the touchstone for . Contemporary sauces all western cuisines – and for good reason. In this course . Consommé students become familiar with characteristic ingredients, . Vegetable-based soups methods and dishes from Provence, Burgundy, . Reductions Normandy, and Alsace. . Roux-based soups and bisques Cuisine of Italy: Piedmont, Tuscany, Abruzzo, and 17 Course 4: Dry-Heat Cooking Methods - 36 Hours other regions comprise what we think of as Italian food. The mastery of cooking technique is an essential yet Regionality is the essence of all things Italian and this difficult aspect of the culinary craft. Whenever a chef concept is central to our presentation of this exciting turns and faces the stove, the outcome is wholly cuisine. Using authentic recipes and ingredients students dependent on a few basic skills — sautéing, grilling, and come to appreciate the diversity and simplicity that frying among them. These dry-heat methods are taught characterize this popular yet elusive European cuisine. comprehensively and meticulously, giving students an opportunity for continued practice that ensures competency and confidence.

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Course 8: Cuisines of Asia; Advanced Cooking, Plating & Course 12: Modern Culinary Masters & Market Basket Presentation – 48 Hours Cooking - 40 Hours Cuisine of Asia: The panoply of Asian flavors and As cuisine has evolved and transformed over time, certain techniques exert a growing influence on all types of food. chefs have come to the fore as innovators, visionaries, and Chefs commonly borrow spices, herbs, and other artists. Many are eager to share their culinary gifts with ingredients from this region as they seek to create a more tomorrow’s chefs and ICE is proud to have collaborated global approach to cuisine. Centering on flavor profiles with some of the most celebrated chefs: Mario Batali, and specific techniques, this course acquaints students Marcus Samuelsson, Daniel Boulud, Michael White, Alex with the essential dishes of India, China, Japan, and Stupak, Anita Lo and Thomas Keller. By preparing Thailand. recipes specially selected by the chefs, students come to understand the unique perspective of each and glean Advanced Culinary Applications: Successful multitasking ideas that will spark their own creativity. is one of the hallmarks of a successful chef. The challenges of bringing together all the components of an entrée The course concludes with market basket cooking classes require rigorous attention to timing and proper where students individually express their interpretation of sequencing of tasks. This course is designed to enable the master’s lessons. With a basket of seasonal students to assimilate these skills as they learn how to ingredients, students work alone to create a unique menu prepare and plate contemporary entrées. without using recipes and practice plating, timing, consistency, and creativity. Course 9: Pastry & Baking Essentials - 36 Hours Even the most basic preparations in the pastry chef ’s Course 13: Externship - 210 Hours repertoire require practice and skill to master. Silky At the end of their in-class training, all students complete , delicate tarts, and flaky all rely on an externship course. While ICE strongly recommends mastery of the essential skills of rolling, kneading, mixing, that students extern in restaurant kitchens, they may and forming. These concepts are emphasized in the request venues such as hotels, catering companies, comprehensive introduction to baking basics. corporate dining rooms, or test kitchens in accordance with their professional goals. Course Highlights: ______. Soufflés . Custards EDUCATIONAL OBJECTIVES . Pizza Graduates of this program possess a thorough . Tarts understanding of the primary techniques and principles . Doughs (brisée, sucrée, Danish dough, and bread) of food preparation. Graduates will be prepared for an entry-level position in the foodservice industry. Sample Course 10: Contemporary Desserts - 44 Hours positions include garde-manger cooks, line cooks, commis Complex, multi-element plates have become the norm in cooks and catering assistants. the best kitchens of today. Texture, flavor, and form ______combine to create memorable finales to the dining experience. Students explore the interrelation between CLASS SIZE these concepts as they learn to prepare the components of The maximum class size for the Culinary Arts Diploma plated desserts. Programs is 16 students. ______Course Highlights: . Chocolate tempering PROGRAM DURATION . Confections Program duration varies according to the schedule option . Cakes selected. Students may attend class either two, three or . Plated desserts five days per week. The length of time normally required . Pâte à Choux for completion of each schedule option is determined by calculating the average number of weeks including snow Course 11: Garde Manger: Hors D’oeuvres & Charcuterie - 32 days and holidays. Hours Schedule Duration Hors d’oeuvres and appetizers challenge the chef to create 5 days Morn or Aft 26 weeks at 20 hours per week * miniature masterpieces. Whether they’re as simple as a 3 days Evening 46 weeks at 12 hours per week * crab cake or as modern as a sphere or a foam, they require 3 days Hybrid 33 weeks at 16 hours per week * skill and a discerning palate. Charcuterie, the art of curing 2 days Weekend 38 weeks at 16 hours per week * and preserving meat, has existed throughout the world for * An additional 210-hour externship is required. An thousands of years. The 21st century has seen a externship can be completed in a minimum of 6 weeks at resurgence in these artisanal, “house-made” delicacies. 35 hours per week or a maximum of 18 weeks at 12 hours This course will cover both the preparation and per week. presentation of contemporary and classic charcuterie: ______pates, sausages, terrines, fermented foods, pickles, smoking and curing. TOTAL INSTITUTIONAL CHARGES Total Institutional Charges at ICE includes all course

10 expenses, food, Wine Essentials Series classes, elective classes, student workshops, registration fee and all applicable Students may provide their own knife kit, but must taxes. Student supplies are also included in tuition, adhere to specifications. In general, knives should be: consisting of uniforms, knives, tools, iPad and books. . High-carbon stainless steel . Forged (except for Confectioner’s, Paring and Peeling Total Institutional Charges for classes through 12/31/18: knives) Schedule Time Total Charges . Have rivets, a full tang and a taper-ground edge 5 days Morning 8am-12pm $40,160.00 . Be suitable for sharpening with a water-stone 5 days Afternoon 1pm-5pm $40,160.00 3 days Evening 6pm-10pm $36,050.00 Recommended brands include Wüsthof, J.A. Henckels, 3 days Hybrid 6-10pm & $36,050.00 Shun and . Please see your Admissions 9am-5pm Representative for additional guidelines. 2 days Weekend 9am-5pm $36,050.00 ICE does not sell all the knives included in the kit. Total Institutional Charges for classes beginning 1/1/19 However, select knives from the Wüsthof Classic series and later: are available for purchase. Please contact Customer Schedule Time Total Charges Service at (212) 847-0770 for additional information. 5 days Morning 8am-12pm $40,660.00 5 days Afternoon 1pm-5pm $40,660.00 Tools The following items are included in the Career Culinary 3 days Evening 6pm-10pm $36,050.00 Arts kit for classes through 12/31/18. The quantity of 3 days Hybrid 6-10pm & $36,050.00 each item is one unless otherwise noted. 9am-5pm Item # Item Name 2 days Weekend 9am-5pm $36,050.00 D362 European Style ______IC02 Offset 8”

IC03 1” SUPPLIES IC04 Pastry Brush 2” Supplies are included in the Total Institutional Charges and are required for the program. IC05 Metal Bench IC06 Scraper Uniforms IC07 Plain Tip #2 The following components are included in the school- IC08 Plain Tip #6 issued uniform. Please see Dress Code within IC09 Star Tip #4 Administrative Policies for additional uniform IC16 Offset Spatula 4.25” information. IC19 Disp. Pastry Bags 18” – 10 Pk Item Price Each Quantity Total Price IC20 Ladle 1oz Chef Jackets $50.00 3 $150.00 IC21 Ladle 2oz Chef Pants $36.00 2 $72.00 IC22 Saucing Spoon – 2 Ea. Aprons $5.00 5 $25.00 IC23 Measure Cups Hats $6.00 2 $12.00 IC24 Waiter’s Shoes $80.00 1 Pair $80.00 IC25 Slotted Spoon 15” $339.00 IC26 Solid Spoon 15” IC27 Medium Knives IC28 Tool Bag The following items are included in the Career Culinary IC29 Peppermill 4” Arts knife kit. All items are Wüsthof. IC32 Calculator Item # Item Name Price IC43 Water-Stone 220/1000 4062 Classic 2 3/4" Peeling Knife $40.00 IC45 Over Thermometer 4066/9 Classic 3 1/2" Paring Knife $43.00 IC48 Matfer Kitchen Spoon 15” 4410/16 Gourmet 6" Kitchen Fork $30.00 IC53 Rubbermaid Spatula 9.5” 4493/32 12" Sharpening Steel $46.00 IC54 Rubbermaid Spatula 12” Gourmet 10" Confectioner's $57.00 IC55 Peltex Spatula 4517 Knife IC56 Perforated Turner Classic 7" Flexible Fish Fillet $83.00 IC57 High Heat Spatula 14" 4550/18 Knife IC58 12” Tongs – Heavy Duty 4596/23 Classic IKON 9" 's Knife $144.00 IC59 Reamer 4602 Classic 5" $74.00 IC60 Confection Thermometer 5558-1 Come-Apart Kitchen Shears $19.00 IC62 Measure Spoon Set 7372/8 Cordura Knife Roll, 8-pocket $28.00 IC64 Fish Bone Tweezers N/A Blue Kitchen Towels – 10 N/A IC66 Conical Mesh Strainer 5.5" NYS Sales Tax of 8.875% $50.06 IC73 Precision Scale $614.06 IC75 Culinary Ruler

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IC76 Taylor Digital Thermometer Subtotal $500.00 IC77 Curved Tweezers NYS Sales Tax of 8.875% $44.38 M964 A 4.5 X 1” Knife Guard – 2 Ea. Total Price $544.38 M964 B 10.5 X 1” Knife Guard M964 E 10.5 X 2” Knife Guard The tool kit is purchased as one bulk item; ICE does not M964 G 6.5 X 1” Knife Guard sell individual items from the kit. If you need a M964 I 8.5 X 1” Knife Guard replacement item, please contact JB Prince Company at U746 Microplane (212) 683-3553 ext. 113. N/A OXO 11-lb Scale N/A Sauce Cups – 10 Ea. iPad Subtotal $545.00 All course materials and most texts will be delivered via iPad. An iPad with a minimum of 8 gigs of available NYS Sales Tax of 8.875% $48.37 memory and iOS of 6.0 or greater is required for the Total Price $593.37 program. Students may purchase an iPad at enrollment or

use one that they already own. Due to the nature of the The following items are included in the Career Culinary proprietary content delivery system, students must use an Arts tool kit for classes beginning 1/1/19 and later. The iPad – other tablets or e-readers are not compatible. quantity of each item is one unless otherwise noted.

Item # Item Name It is essential that students bring their fully-charged iPad D362 European Style Peeler to class each day. For security reasons, iPads should never IC02 Offset Spatula 8” be stored in lockers and should be taken home each day. IC03 Pastry Brush 1” If you are having problems with the operation of your IC04 Pastry Brush 2” iPad or with the ICE proprietary content, please contact IC05 Metal Bench Scraper T2 Computing at [email protected] or (212) IC06 Plastic Bowl Scraper 220-9600 x376. For problems with e-books, please IC07 Plain Tip #2 contact the help center at Vital Source. ICE does not IC08 Plain Tip #6 provide technical or content support nor is it responsible IC09 Star Tip #4 for the loss or damage of student’s iPads. IC16 Offset Spatula 4.25” IC20 Ladle 1oz ICE strives to issue the most current version of the iPad to IC21 Ladle 2oz its students. At this time, students receive the below IC22 Saucing Spoon – 2 Ea. items: IC23 Measure Cups Item Price IC25 Slotted Spoon 15” iPad Bundle $730.52* IC26 Solid Spoon 15” 10.5” iPad Pro Wi-Fi 64GB - IC27 Medium Whisk Otterbox Case for iPad - IC28 Tool Bag Service and Support $176.38* IC29 Peppermill 4” *includes applicable NYS sales tax of 8.875% IC43 Water-Stone 220/1000 IC45 Thermometer with Probe Service and Support for the iPad covers the costs for IC48 Matfer Kitchen Spoon 15” configuring and shipping the device, AirWatch licensing IC55 Peltex Spatula for one device and includes one year of technical support from our partner T2 Computing. AppleCare+ (hardware IC57 High Heat Spatula 14" coverage) is not included, but may be purchased IC58 Heavy Duty Tongs 12” separately at www.apple.com. IC59 Reamer

IC61 High Heat Spatula 10.5” Books IC62 Measure Spoon Set The following books are utilized in the Career Culinary IC64 Fish Bone Tweezers Arts Program. Students may elect to provide their own IC66 Conical Mesh Strainer 5.5" copies of the texts, should they chose to do so. Electronic IC73 Precision Pocket Scale 100g books may be purchased from ICE as a bundle only and IC75 Culinary Ruler are not sold by ICE individually. IC76 Taylor 9842 Digital Thermometer IC77 Curved Extra Fine Tip Tweezers The below books are issued to classes through 12/31/18: M964 A 4.5 X 1” Knife Guard – 2 Ea. Title ISBN Price M964 B 10.5 X 1” Knife Guard Culinary Electronic Book Bundle M964 E 10.5 X 2” Knife Guard Garde Manger, 4E 9781118558645 $42.00 M964 G 6.5 X 1” Knife Guard The Professional Chef, 9781118558638 $43.00 M964 I 8.5 X 1” Knife Guard 9E U746 Microplane Grater In the Hands of a Chef 9781118558676 $15.00 N/A OXO 11-lb Scale Creating Your 9781118764633 $15.00 N/A Sauce Cups – 10 Ea. Culinary Career

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Sushi 9782702846827 $15.00 EVALUATION CRITERIA LA Cucina Italiana 9780847839148 $35.00 French Regional Food 9780711236059 $28.00 Examinations & Projects Meat Fabrication Charts N/A $11.00 At the end of each course there will be an examination Vegetable Cuts Kit IV 69548954329 $16.00 (practical or written) or a research project which will be $220.00 50% of the course grade.

The below books are issued to classes beginning 1/1/19 Participation & Performance and later: A student’s work in class as assessed by the Chef- Title ISBN Price Instructor will be 50% of the grade. Evaluation grades are Culinary Electronic Book Bundle based on: 1. Uniform Garde Manger, 4E 9781118558645 $38.00 • Wears a complete, clean and unwrinkled The Professional Chef, 9781118558638 $43.00 uniform. See Dress Code for details. 9E 2. Food Safety In the Hands of a Chef 9781118558676 $21.00 • Keeps work area sanitized Creating Your 9781118764633 $25.00 • Culinary Career Does not cross-contaminate Sushi 9782702846827 $15.00 • Keeps food at safe temperature Meat Fabrication Charts N/A $11.00 • Wears gloves when appropriate Vegetable Cuts Kit IV 69548954329 $16.00 • Hair is restrained (hair nets are available in the $169.00 kitchens); men are clean-shaven or have trimmed beards/moustaches; no nail polish or ______long fingernails

ATTENDANCE 3. Clean Up Students must be present for 90% of their program. The • Participates in cleaning during and after class Culinary Arts program consists of two parts: in-class and 4. Preparation for Class externship. The in-class part is 110 4-hour lessons; • Demonstrates familiarity with recipes therefore a student may not be absent from more than • Written assignments completed eleven (11) lessons while completing this component of • Assigned reading done the program. While on the 210-hour externship, students 5. Professionalism must complete and submit weekly time sheets reflecting a • Takes direction and accepts criticism minimum of 12 hours and a maximum of 35 hours per • Is prepared for class week. • Works effectively with classmates . Morning and Afternoon Schedules: This program • Works in a neat and orderly manner structure is one (1) lesson per day, five (5) days per • Demonstrates an eagerness to learn week. 6. Skills . Evening Schedule: This program structure is one (1) • Works efficiently lesson per day, three (3) days per week. • Demonstrates appropriate knife skills for level . Weekend Schedule: This program structure is two of class (2) lessons per day, therefore each full day of absence • Demonstrates an increasing level of technical counts as two lessons missed. competence . Hybrid Schedule: This program structure is one (1) • Prepares food of acceptable quality lesson each evening and two (2) lessons on one 7. Punctuality scheduled weekend day. A full weekend day of • absence will count as two (2) lessons missed. Arrives on time and stays until class is dismissed

Library & Written Assignments Lateness will affect participation grades. Students who are Be sure to hand these assignments in on the due date. A late more than five (5) times in a module will be referred missing assignment can put your grades in jeopardy and to the Disciplinary Committee and may subject to grade can result in possible course failure. reduction, course failure or dismissal. Any student that is not present for at least two hours in a class will be marked absent.

Students who exceed the 10% absence rate in class or on externship will face dismissal from their program and will be subject to refund policies mandated by New York State and Federal Title IV regulations. ______

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CAREER PASTRY & BAKING ARTS PROGRAM

CURRICULUM . The trio of classic doughs: pâte brisée (flaky), pâte This 610 clock-hour diploma program contains five sucrée (sweet), and pâte sablée (cookie) to make modules that are divided into nine courses. The first eight individual tarts and . courses are composed of 100 four-hour lessons that are . Laminated or layered doughs, including , held at ICE. The ninth course is an off-site externship. , and Danish doughs, both by hand and with The program is constructed as follows: a commercial sheeter. . Proper rolling techniques for preparing tarts, Course 1: Introduction to Baking Techniques & Ingredients: galettes, pies (single-crust, two-crust, and ), Part I - 44 Hours , mille-feuille, fruit strips, pithiviers, The program begins by giving students an in-depth croissants, pains au chocolat, and a variety of Danish understanding of the ingredients, techniques, and specialties. procedures they will use throughout the program, . Specialty pastry shop items including phyllo, donuts, including: , sfogliatelle, and hand-stretched classic . Identification and discussion of the essential . ingredient groups: sugar, dairy and fruit. . Weights and measures, culinary math, food safety, Course 5: Cakes, Fillings, & Icings: Part I - 48 Hours sanitation, and equipment identification. From the humble pound cake to the classic génoise, . Introduction to basic decorating skills, the use of a students go beyond the recipes to explore the theory and , and making and utilizing cornets. technique of cake making and expand their abilities to . Techniques for preparing fruit-based desserts, create original cakes. Students will learn: including poaching, roasting, macerating, drying, . Butter-based and egg-foam cakes, including layered and candying. and rolled versions. . The theory and practice of sugar cookery including . The theory of batter balance as they prepare cakes the preparation of sugar , glazes, fudge, and using various mixing techniques including: one- caramel. stage, high-ratio, and creaming method. Cakes prepared include carrot, pound, white, yellow, Course 2: Introduction to Baking Techniques & Ingredients: crumb, and chocolate along with muffins. Egg-foam Part II - 56 Hours cakes such as angel food, chiffon, and génoise are All well-executed desserts rely on a mastery of also included. fundamental techniques. In this course students begin the . Icings and fillings such as curds and ganaches as well journey toward that goal by learning: as both Swiss and Italian meringue-based . The basics of egg theory as they prepare egg-based buttercreams. desserts like crème brûlée, bread pudding, custards, . A wide variety of piped, dropped, molded, bar, and and éclairs made with pâte à choux. sheet cookies including , brownies, . Preparation of additional egg-based desserts such as madeleines, , spritz, Florentines, and soufflés and meringues. rainbow cookies. . How to prepare a variety of cheesecakes along with classic pastry cream. Course 6: Cakes, Fillings, & Icings: Part II - 52 Hours . Production of frozen desserts such as ice creams and Batters produce more than the familiar cakes we often sorbets. see: more complex techniques give us an international assortment of cakes and plated desserts. Covered here are: Course 3: Breads & Other Yeast-Raised Doughs - 36 Hours . Complex layered baked goods including plain and Bread is at the crossroads of the culinary and baking arts. chocolate-nut sponges, génoise mousseline, biscuit At the heart of this deceptively simple food is some of the joconde, and pain de gênes. program’s most challenging material. Students will learn: . A classic assortment of cakes, including opera, . The technique and theory of working with yeasted miroir, tiramisu, crepe, mousse, and charlotte royale. doughs: fermentation, dough hydration, temperature . Our plated section includes theory, control, kneading, and formation methods. preparation, and presentation of multi-element, . How to calculate and utilize ’ percentages, as contemporary plated desserts. Students recreate and well as pre-ferment, sour, and straight dough prepare recipes by award-winning chef and ICE formulations. Creative Director, Michael Laiskonis. . How to put this knowledge to use by baking a variety of breads, including braided, olive, and sourdough Course 7: Chocolate Confections - 44 Hours loaves along with brioche, bagels, baguettes, focaccia, Of the various mediums used by pastry chefs to express and pizza. their vision, none is more seductive than chocolate. This comprehensive course takes students beyond the basic Course 4: Pastry Doughs - 64 Hours techniques and allows them to experience the joy of Mixing, rolling, turning, and forming: these are the creativity as they produce and assemble a chocolate essential skills students master as they learn to prepare showpiece. Students will learn: the wide variety of doughs that are the basis of so many . Chocolate production, theory, and tempering pastry items. Included are: methods.

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. Dipping and enrobing. ______. Preparation of fondant, truffles, butter crunch, and nougatine; molded, dipped and filled chocolates; and TOTAL INSTITUTIONAL CHARGES the highlight of this section, showpieces. Total Institutional Charges at ICE includes all course . Advanced methods including piped and framed expenses, food, Wine Essentials Series classes, elective centers, and isomalt casting. classes, student workshops, registration fee and all applicable taxes. Student supplies are also included in Course 8: Cake Decorating - 56 Hours tuition, consisting of uniforms, knives, tools, iPad and Cake decorating represents the ultimate fusion of art and books. craft. Effort and practice in prior classes is rewarded as students take their skills to a new level by preparing tiered Total Institutional Charges for classes through 12/31/18: cakes. Included are: Schedule Time Total Charges . Buttercream flowers and borders, royal icing, 5 days Morning 8am-12pm $38,410.00 fondant (draping, crimping, and ruffling). 5 days Afternoon 1pm-5pm $38,410.00 . Gum paste flowers, including azaleas lilies, roses and 3 days Evening 6pm-10pm $33,950.00 more. 2 days Weekend 9am-5pm $33,950.00 . Floral arrangement and tiered cake assembly including splitting, filling, crumb coating and the Total Institutional Charges for classes beginning 1/1/19 usage of marzipan for covering cakes and making and later: flowers, fruits, and vegetables. Schedule Time Total Charges . Finishing techniques like petal dusting and tier 5 days Morning 8am-12pm $39,900.00 assembly. 5 days Afternoon 1pm-5pm $39,900.00 . This course culminates in the creation of an original 3 days Evening 6pm-10pm $33,950.00 two-tiered . 2 days Weekend 9am-5pm $33,950.00

______Course 9: Externship - 210 Hours

At the end of their in-class training, all students are assigned an externship. While the Institute of Culinary SUPPLIES Education recommends that students extern in restaurant Supplies are included in the Total Institutional Charges kitchens, they may request venues such as hotels, catering and are required for the program. companies, corporate dining rooms, or pastry shops in accordance with their professional goals. Uniforms The following components are included in the school- ______issued uniform. Please see Dress Code within

EDUCATIONAL OBJECTIVES Administrative Policies for additional uniform information. Graduates of this program possess a thorough Item Price Each Quantity Total Price understanding of the principles and techniques of pastry and bread production. Graduates will be prepared for an Chef Jackets $50.00 3 $150.00 entry-level position in the foodservice industry. New Chef Pants $36.00 2 $72.00 Pastry graduates find work as assistants, pastry Aprons $5.00 5 $25.00 cooks, bakers and assistant chocolatiers. Hats $6.00 2 $12.00 ______Shoes $80.00 1 Pair $80.00 $339.00 CLASS SIZE The maximum class size for the Pastry & Baking Arts Knives Diploma Programs is 18 students. The following items are included in the Career Pastry & ______Baking Arts knife kit. All items are Wüsthof. Item # Item Name Price PROGRAM DURATION 4066/9 Classic 3 1/2" Paring Knife $43.00 Program duration varies according to the schedule option 4493/32 12" Sharpening Steel $46.00 selected. Students may attend class either two, three or 4519 Gourmet 10" Super Slicer $65.00 five days per week. The length of time normally required 4596/23 Classic IKON 9" Cook's Knife $144.00 for completion of each schedule option is determined by 5558-1 Come-Apart Kitchen Shears $19.00 calculating the average number of weeks including snow 7372/8 Cordura Knife Roll, 8-pocket $28.00 days and holidays. N/A Blue Kitchen Towels – 10 N/A Schedule Duration NYS Sales Tax of 8.875% $30.62 5 days Morn or Aft 23 weeks at 20 hours per week * $375.62 3 days Evening 40weeks at 12 hours per week * 2 days Weekend 35 weeks at 16 hours per week * Students may provide their own knife kit, but must * An additional 210-hour externship is required. An adhere to specifications. In general, knives should be: externship can be completed in a minimum of 6 weeks at . High-carbon stainless steel 35 hours per week or a maximum of 18 weeks at 12 hours . Forged (except for Confectioner’s, Paring and Peeling per week. knives)

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. Have rivets, a full tang and a taper-ground edge N/A OXO 11-lb Scale . Be suitable for sharpening with a water-stone N/A Teaspoon 6” Subtotal $510.00 Recommended brands include Wüsthof, J.A. Henckels, NYS Sales Tax of 8.875% $45.26 Shun and Sabatier. Please see your Admissions Total Price $555.26 Representative for additional guidelines. The following items are included in the Career Pastry & ICE does not sell all the knives included in the kit. Baking Arts tool kit for classes beginning 1/1/19 and later. However, select knives from the Wüsthof Classic series The quantity of each item is one unless otherwise noted. are available for purchase. Please contact Customer Item # Item Name Service at (212) 847-0770 for additional information. D362 European Style Peeler IC02 Offset Spatula 8” Tools IC05 Metal Bench Scraper The following items are included in the Career Pastry & IC06 Plastic Bowl Scraper Baking Arts tool kit for classes through 12/31/18. The IC07 Plain Tip #2 quantity of each item is one unless otherwise noted. Item # Item Name IC08 Plain Tip #6 D362 European Style Peeler IC09 Star Tip #4 IC02 Offset Spatula 8” IC10 Plain Tip #4 IC05 Metal Bench Scraper IC15 Decorating Set IC06 Plastic Bowl Scraper IC16 Offset Spatula 4.25” IC07 Plain Tip #2 IC17 Spatula 12” IC08 Plain Tip #6 IC18 Plastic Rolling Pin IC09 Star Tip #4 IC28 Tool Bag IC10 Plain Tip #4 IC30 Plastic Ruler IC13 Disp. Pastry Bags 12” – 10 Pk IC31 X-Acto Knife IC14 Flexible Pastry Bag 14" IC33 Bone Tool IC15 Decorating Set IC34 Rose Petal Cutter Set IC16 Offset Spatula 4.25” IC35 Rose Leaf Cutter Set IC17 Spatula 12” IC37 Mexican Foam Pad IC18 Plastic Rolling Pin IC40 Azalea Cutter IC28 Tool Bag IC48 Matfer Kitchen Spoon 15” IC30 Plastic Ruler IC49 Pocket Thermometer IC31 X-Acto Knife IC57 High Heat Spatula 14” IC33 Bone Tool IC61 High Heat Spatula 10.5 “ IC34 Rose Petal Cutter Set IC63 Fondant Smoother – 2 Ea. IC35 Rose Leaf Cutter Set IC67 French Style Pastry Tip Size 4 IC36 Seamless Tip #0 IC69 Pastry Brush 1” IC37 Mexican Foam Pad IC70 Pastry Brush 2” IC38 Calla Cutter Set IC71 French Whip 10" IC39 Azalea Cutter IC72 French Whip 12" IC40 Azalea Cutter IC73 Precision Pocket Scale 100g IC41 Double Ball Cutter IC80 OXO Melon Baller IC43 Waterstone 220/1000 IC82 Quenelle Plating Spoon IC48 Matfer Kitchen Spoon 15” M964 A 4.5 X 1” Knife Guard IC49 Pocket Thermometer M964 E 10.5 X 2” Knife Guard – 2 Ea. IC57 High Heat Spatula 14” U746 Microplane Grater IC60 Confection Thermometer N/A CenTech Infrared Thermometer IC61 High Heat Spatula 10 “ N/A OXO 11-lb Scale IC62 Measure Spoon Set Subtotal $400.00 IC63 Fondant Smoother – 2 Ea. NYS Sales Tax of 8.875% $35.50 IC67 French Style Pastry Tip Size 4 Total Price $435.50 IC69 Pastry Brush 1” The tool kit is purchased as one bulk item; ICE does not IC70 Pastry Brush 2” sell individual items from the kit. If you need a IC73 Precision Scale replacement item, please contact JB Prince Company at IC74 Thermometer Spatula (212)683-3553 ext. 113. M964 A 4.5 X 1” Knife Guard.

M964 E 10.5 X 2” Knife Guard – 2 Ea. iPad U561 10 French Whip 10" All course materials and most texts will be delivered via U561 12 French Whip 12" iPad. An iPad with a minimum of 8 gigs of available U746 Microplane Grater memory and iOS of 6.0 or greater is required for the

16 program. Students may purchase an iPad at enrollment or ______use one that they already own. Due to the nature of the proprietary content delivery system, students must use an ATTENDANCE iPad – other tablets or e-readers are not compatible. Students must be present for 90% of their program. The Pastry & Baking Arts program consists of two parts: in- It is essential that students bring their fully-charged iPad class and externship. The in-class part is 100 4-hour to class each day. For security reasons, iPads should never lessons; therefore a student may not be absent from more be stored in lockers and should be taken home each day. than ten (10) lessons while completing this component of If you are having problems with the operation of your the program. While on the 210-hour externship, students iPad or with the ICE proprietary content, please contact must complete and submit weekly time sheets reflecting a T2 Computing at [email protected] or minimum of 12 hours and a maximum of 35 hours per (212)220-9600 x376. For problems with e-books, please week. contact the help center at Vital Source. ICE does not . Morning and Afternoon Schedules: This program provide technical or content support nor is it responsible structure is one (1) lesson per day, five (5) days per for the loss or damage of student’s iPads. week. . Evening Schedule: This program structure is one (1) ICE strives to issue the most current version of the iPad to lesson per day, three (3) days per week. its students. At this time, students receive the below . Weekend Schedule: This program structure is two items: (2) lessons per day, therefore each full day of absence Item Price counts as two (2) lessons missed. iPad Bundle $730.52* . Hybrid Schedule: This program structure is one (1) 10.5” iPad Pro Wi-Fi 64GB - lesson each evening and two (2) lessons on one Otterbox Case for iPad - scheduled weekend day. A full weekend day of Service and Support $176.38* absence will count as two (2) lessons missed. *includes applicable NYS sales tax of 8.875% Lateness will affect participation grades. Students who are Service and Support for the iPad covers the costs for late more than five (5) times in a module will be referred configuring and shipping the device, AirWatch licensing to the Disciplinary Committee and may subject to grade for one device and includes one year of technical support reduction, course failure or dismissal. Any student that is from our partner T2 Computing. AppleCare+ (hardware not present for at least two hours in a class will be marked coverage) is not included, but may be purchased absent. separately at www.apple.com. Students who exceed the 10% absence rate in class or on Books externship will face dismissal from their program and will The following books are utilized in the Career Pastry & be subject to refund policies mandated by New York State Baking Arts Program. Students may elect to provide their and Federal Title IV regulations. own copies of the texts, should they chose to do so. ______Electronic books may be purchased from ICE as a bundle only and are not sold by ICE individually. EVALUATION CRITERIA

The below books are issued to classes through 12/31/18: Examinations & Projects Title ISBN Price At the end of each course there will be an examination Pastry Electronic Book Bundle (practical or written) or a research project which will be Professional Baking, 9781118324660 $71.00 50% of the course grade. 6E Professional Cake 9781118327395 $40.00 Participation & Performance Decorating A student’s work in class as assessed by the Chef- Creating Your 9781118764633 $15.00 Instructor will be 50% of the grade. Evaluation grades are Culinary Career based on: 1. Uniform $126.00 • Wears a complete, clean and unwrinkled

uniform. See Dress Code for details. The below books are issued to classes beginning 1/1/19 2. Food Safety and later: Title ISBN Price • Keeps work area sanitized Pastry Electronic Book Bundle • Does not cross-contaminate Professional Baking, 9781119195320 $60.00 • Keeps food at safe temperature 7E • Wears gloves when appropriate Professional Cake 9781118327395 $33.00 • Hair is restrained (hair nets are available in the Decorating kitchens); men are clean-shaven or have Creating Your 9781118764633 $25.00 trimmed beards/moustaches; no nail polish or Culinary Career long fingernails $118.00 3. Clean Up • Participates in cleaning during and after class

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4. Preparation for Class • Demonstrates familiarity with recipes • Written assignments completed • Assigned reading done 5. Professionalism • Takes direction and accepts criticism • Is prepared for class • Works effectively with classmates • Works in a neat and orderly manner • Demonstrates an eagerness to learn 6. Skills • Works efficiently • Demonstrates appropriate knife skills for level of class • Demonstrates an increasing level of technical competence • Prepares food of acceptable quality 7. Punctuality • Arrives on time and stays until class is dismissed

Library & Written Assignments Be sure to hand these assignments in on the due date. A missing assignment can put your grades in jeopardy and can result in possible course failure.

18

DIPLOMA IN RESTAURANT & CULINARY MANAGEMENT

CURRICULUM and techniques of service and service management in This 316 clock-hour diploma program contains five restaurants and other foodservice operations. This course modules that are divided into nine courses, which are also covers how to build customer satisfaction. divided into 158 lessons (211 lessons in evening classes). Students take two courses simultaneously. The program is Course 7: Finance & Accounting - 45 Hours constructed as follows: A working understanding of numbers is critically important to culinary success. The curriculum for this Course 1: Concept Development & Menu Design - 45 Hours course focuses on the use of financial statements as a tool This course is designed to acquaint students with the for control and decision-making. Topics include balance realities of a culinary business concept — from creativity sheets, statements of net income, break-even analysis, to profitability. By surveying the industry, students cash flow, and financing. Budgets, industry standards and explore all types of operations and analyze concepts, as variation analyses are emphasized. Actual case studies are well as research feasibility and location selection. used to provide real experience. Students gain the knowledge required to develop and refine their ideas. This course also gives a comprehensive Course 8: Beverage & Wine – 30 Hours view of key aspects of the menu, including planning, Beverage sales is a challenging business. This course pricing, layout, and design. Students prepare sample explores all areas of beverage service, including wine, menus as a project, which will become part of their final spirits, , mixology, nonalcoholic drinks, and bar business plans. design. Wine tasting and appreciation is included. Students will study proper alcohol service and receive safe Course 2: Marketing - 30 Hours beverage service certification. Culinary businesses are marketing businesses from the moment an idea is developed through opening and Course 9: Facilities & Design - 30 Hours operation. This course provides an in-depth examination This course examines how to bring a concept to life, from of how a marketing plan is developed, including market design through construction and final inspection. research, positioning, product mix, and life cycle. This Whether planning to renovate or build a restaurant from includes development of potential strategies for scratch, students gain insight into capital costs and advertising, merchandising, public relations, social media, budgeting, as well as how to work with architects, and promotion. designers, and contractors. Topics include equipment and systems basics, space analysis, product and people flows, Course 3: Food Safety - 16 Hours kitchen and interior design. Proper food handling and safety procedures are important ______elements of a successful culinary business. In this course students earn the nationally recognized ServSafe EDUCATIONAL OBJECTIVES certification while learning the essential principles of food Graduates of this program possess a thorough safety. understanding of the principles of management as it applies to various sectors of the foodservice industry. Course 4: Purchasing & Cost Control - 45 Hours Graduates will be prepared for an entry-level Strategies for purchasing and control are vital for the management position in the foodservice industry. Recent success of any culinary operation. This course examines graduates are employed as assistant managers, floor labor, beverage and food costs, and revenue control. managers, management trainees, hosts and Purchasing guidelines, inventory and control, employee- reservationists. performance standards, productivity and scheduling, use ______of point-of-sale systems, computers, and new technology are also reviewed. CLASS SIZE The maximum class size for the Diploma in Restaurant & Course 5: Supervisory Management & Food Service Law - 45 Culinary Management program is 25 students. Hours ______People are the most important resource in any culinary business. In this course students focus on the major PROGRAM DURATION functions of management, including leadership, Our program duration varies according to the schedule motivation, communication, hiring practices, recruitment, option selected. Students may attend class either two or training, discipline, and staff organization. In addition, three days per week. The length of time normally required this course focuses on the legal rights and responsibilities for completion of each schedule option is determined by of owners and operators. Topics include labor relations, calculating the average number of weeks including snow employment law, real estate and contracts. Various days and holidays. business structures are also surveyed. Schedule Duration 3 days Morn or Aft 30 weeks at 12 hours per week Course 6: Service Management - 30 Hours 3 days Evening 42 weeks at 9 hours per week Managing the front of the house requires particular 2 days Hybrid 44 weeks at 9 hours per week knowledge and skill. Students are introduced to the tools ______

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purchased from ICE as a bundle only and are not sold by TOTAL INSTITUTIONAL CHARGES ICE individually. Total Institutional Charges at ICE includes all course expenses, elective classes, field trips, guest lectures, The below books are issued to classes through 12/31/18: registration fee and all applicable taxes. Student supplies Title ISBN Price are also included in tuition, consisting of iPad, keyboard Culinary Management Electronic Book Bundle and books. Management by Menu, 9781118433324 $65.00 Schedule Time Total Charges 4E 3 days Morning 8am-12pm $15,530.00 Supervision in the 9781119191964 $55.00 3 days Afternoon 1pm-5pm $15,530.00 Hospitality Industry, 8E 3 days Evening 6pm-9pm $13,980.00 Food & Beverage Cost 9781119029991 $60.00 2 days Hybrid 6-9pm & $13,980.00 Control, 6E 9am-3:30pm The Bar & Beverage 9780470913307 $55.00 ______Book, 5E ServSafe Coursebook, 7E 9780134764214 $90.00 SUPPLIES ServSafe Alcohol, 3E 9781582803623 $20.00 Supplies are included in the Total Institutional Charges Hello! And Every Little 9781137489708 $27.00 and are required for the program. Thing That Matters $372.00 iPad All course materials and most texts will be delivered via The below books are issued to classes beginning 1/1/19 iPad. An iPad with a minimum of 8 gigs of available and later: memory and iOS of 6.0 or greater is required for the Title ISBN Price program. Students may purchase an iPad at enrollment or Culinary Management Electronic Book Bundle use one that they already own. Due to the nature of the Management by Menu, 9781118433324 $50.00 proprietary content delivery system, students must use an 4E iPad – other tablets or e-readers are not compatible. Supervision in the 9781119191964 $50.00 Hospitality Industry, 8E It is essential that students bring their fully-charged iPad Food & Beverage Cost 9781119029991 $50.00 to class each day. For security reasons, iPads should never Control, 6E be stored in lockers and should be taken home each day. The Bar & Beverage 9780470913307 $50.00 If you are having problems with the operation of your Book, 5E iPad or with the ICE proprietary content, please contact ServSafe Coursebook, 7E 9780134764214 $92.00 T2 Computing at [email protected] or ServSafe Alcohol, 3E 9781582803623 $30.00 (212)220-9600 x376. For problems with e-books, please contact the help center at Vital Source. ICE does not $322.00 provide technical or content support nor is it responsible ______for the loss or damage of student’s iPads. ATTENDANCE ICE strives to issue the most current version of the iPad to Students must be present for 90% of their program. The its students. At this time, Diploma in Restaurant & Diploma in Restaurant & Culinary Management program Culinary Management students receive the below items: consists 316 hours (courses vary in length). Item Price . Morning and Afternoon Schedules: Students must iPad Bundle $730.52* not exceed fifteen (15) lesson absences. In this program structure there are two (2) lessons each day, 10.5” iPad Pro Wi-Fi 64GB - therefore one (1) day absence is counted as two (2) Otterbox Case for iPad - lessons missed. Bluetooth Keyboard $33.21* . Evening Schedule: Students must not exceed twenty Service and Support $176.38* (20) lesson absences. In this program structure there *includes applicable NYS sales tax of 8.875% are two (2) lessons each day, therefore one (1) day absence is counted as two (2) lessons missed. Service and Support for the iPad covers the costs for . Hybrid Schedule: Students may not exceed twenty configuring and shipping the device, AirWatch licensing (20) lesson absences. In this program structure there for one device and includes one year of technical support are six (6) lessons per week - two (2) lessons in the from our partner T2 Computing. AppleCare+ (hardware evening and four (4) lessons during the weekend day. coverage) is not included, but may be purchased Therefore, being absent from an evening class is separately at www.apple.com. counted as two (2) lessons missed. Similarly, an absence on a weekend day is counted as four (4) Books lessons missed. The following books are utilized in the Diploma in

Restaurant & Culinary Management program. Students may elect to provide their own copies of the texts, should they chose to do so. At this time, electronic books may be

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Lateness will affect participation grades. Students who are late more than five (5) times in a module will be referred to the Disciplinary Committee and may subject to grade reduction, course failure or dismissal. In all schedules, students who miss more than 50% of the day will be marked absent for the entire day.

Students who exceed the 10% absence rate will face dismissal from their program and will be subject to refund policies mandated by New York State and Federal Title IV regulations. ______

EVALUATION CRITERIA Grades for courses 1-8 will be based 50% on participation and 50% on written examinations or projects. The grade for course 9 will be 25% participation, 25% written examinations/projects, and 50% final Business Plan (a progressive project submitted at the end of this course). Every instructor will provide you with his or her own make-up policy and make-up exams are scheduled and administered by your module instructor. Acceptance of late projects is subject to instructor policy and may result in a full letter grade deduction. ______

DRESS CODE See Dress Code within Administrative Policies.

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HOSPITALITY & HOTEL MANAGEMENT DIPLOMA PROGRAM

CURRICULUM time a guest checks in to the time they check out. This This 638 clock-hour diploma program consists of six course provides students with a comprehensive look at modules divided into 11 courses. The first 10 courses are both front and back office management responsibilities composed of 219 lessons (150 lessons in evening classes) including reservation, security, record keeping and audit held at ICE. In morning and afternoon schedules, procedures. students take two courses simultaneously. The eleventh course is a 200-hour off-site externship. The program is Course 7: Sales & Marketing - 44 Hours constructed as follows: Even the most extraordinary property can fail if it is not positioned and marketed properly. From marketing Course 1: Introduction to the Hospitality, Travel & Tourism audits and evaluations to consumer targeting and Industries - 40 Hours evaluation, this course examines the sales office From marketing and management to food costs and event organization, telemarketing, cross-promotions and sales planning, this first course introduces students to the wide force management required to optimize a property’s world of hospitality management. Students will receive an performance and reach a targeted demographic. overview of the functions and structures within a typical hospitality enterprise. Course 8: Food Production & Kitchen Management – 40 Hours All top hotels have something in common: excellent food Course 2: Human Resources & Supervision - 44 Hours venues. The ability to manage kitchens efficiently and One of the most essential components of a successful understand food production is a valuable skill that is hospitality enterprise is the people. This course teaches essential in today’s cost-sensitive environment. The food students how to effectively recruit, train, supervise and production course will explore this important department maintain the staff that will either make or break their from inventory and progressing, to purchasing, storing, property. Learn the skills needed to successfully manage a menu design, and preparation, to plate presentation, team-oriented staff through lectures and discussions planning, and operation. Students will examine kitchen about computerized human resource information operations in a professional environment. systems, management techniques, union shops and employee discipline. Course 9: Event Management & Conference Planning - 44 Hours Course 3: Rooms Division & Facility Management - 48 Hours As the hospitality management industry grows, so too A hospitality enterprise’s room division is responsible for does the size and scale of conferences, conventions and meeting guests’ expectations for a clean, safe and secure galas. Large-scale events require complex management environment. This course provides students with an skills to create themes, organize timelines, and coordinate understanding of the essential safety policies and catering and technical resources that include special procedures associated with OSHA safety regulations, audio/visual effects and lighting. This course provides laundry and maintenance operations and the best students with an in-depth look at event and conference practices for effectively managing a secure environment planning through interactive lectures and group for your guests. discussions.

Course 4: Mathematical & Financial Concepts for Hospitality - Course 10: Property Management Systems & Technology - 40 44 Hours Hours Like most industries, success in the hospitality The digital age hasn’t left the hospitality management management industry depends on ambition, hard work industry behind. An ever-increasing number of hotels and and numbers. resorts rely on key property management systems to Menu pricing, payroll and occupancy rates are just a few control everything from reservations and energy of the topics covered in this course, which teaches management to security and event catering. This course students how to accurately and efficiently associate familiarizes students with the industry-leading Micros numbers with both the financial and logistical aspects of OPERA System by training them in the uses and hospitality management. functions of technology within hospitality management.

Course 5: Food & Beverage Management - 44 Hours Course 11: Externship - 200 Hours Restaurants, banquet halls, in-room dining services and At the end of their in-class training, students complete an lounges are all a part of any top-level hospitality externship to apply the skills they have gained. Students enterprise. They rely on the food and beverage division. may choose to complete their externship within a broad This course explores menu design, restaurant public range of hospitality and tourism venues, such as hotels, relations, dining room management, alcoholic beverage tourism offices, cruise lines or catering companies. service and financial management tools. ______

Course 6: Hotel Operations: Front & Back Office Management EDUCATIONAL OBJECTIVES - 50 Hours Graduates of this program possess a thorough Successfully managing a hotel requires an awareness of understanding of the principles of management as they every transaction and process that takes place from the apply to various sectors of the lodging sector. Graduates will

22 be prepared for entry-level management positions in the Management of Food and hospitality industry. Recent graduates are employed as front Beverage Operations, 6E 9780866124775 $91.00 desk agents, banquet events coordinators, housekeeping Managing Front Office supervisors, and food & beverage supervisors. Operations, 10E 9780866125505 $90.00 ______Special Events, 7E 9781118626771 $65.00 Essentials of Professional CLASS SIZE Cooking, 2E 9781118998700 $80.00 The maximum class size for the Hospitality & Hotel Hospitality Sales & Management Diploma Program is 25 students. Marketing, 6E 9780133594508 $90.00 ______$793.00

PROGRAM DURATION Book pricing for classes beginning 1/1/19 and later: Our program duration varies according to the schedule Title ISBN Price option selected. Students may attend class either three or ManageFirst: Hospitality four days per week. The length of time normally required Human Resources for completion of each schedule option is determined by Management & calculating the average number of weeks including snow Supervision, 2E 9780132175258 $65.00 days and holidays. Introduction to Schedule Duration Hospitality, 7E 978133762769 $128.00 3 days Morn or Aft 40 weeks at 12 hours per week * Managing Housekeeping 5 days Afternoon 34 weeks at 20 hours per week* Operations, 3E 9780133097085 $85.00 4 days Evening 41 weeks at 12 hours per week* Math Principles for Food *Additional 200-hour externship required. An externship Service Occupations, 6E 9781435488823 $96.00 can be completed in a minimum of 6 weeks at 35 hours Management of Food and per week or in a maximum of 18 weeks at 12 hours per Beverage Operations, 6E 9780866124775 $95.00 week. Managing Front Office ______Operations, 10E 9780866125505 $95.00

Special Events, 7E 9781118626771 $60.00 TOTAL INSTITUTIONAL CHARGES Essentials of Professional Total Institutional Charges at ICE includes all course Cooking, 2E 9781118998700 $64.00 expenses, food, Wine Essentials Series classes, elective Hospitality Sales & classes, field trips, guest lectures, registration fee and all Marketing, 6E 9780133594508 $91.00 applicable taxes. Student supplies are also included in $779.00 tuition, consisting of books. Schedule Time Total Charges ______

3 days Morning 8am-12pm $15,990.00 COURSE CERTIFICATES 3 or 5 days Afternoon 1pm-5pm $15,990.00 Students are given the opportunity to earn a variety of 4 days Evening 6pm-9pm $13,990.00 certificates from industry specialists The American Hotel ______& Lodging Educational Institute (AHLEI) and National

Restaurant Association (NRA). Potential certificates SUPPLIES include: Supplies are included in the Total Institutional Charges 1. Housekeeping and are required for the program. 2. Front Office

3. Food & Beverage Management Books 4. Sales & Marketing The following books are utilized in the Hospitality & 5. Human Resources & Supervision Hotel Management Diploma Program. Students may ______elect to provide their own copies of the texts, should they chose to do so. ATTENDANCE

Students must be present for 90% of their program. The Book pricing for classes through 12/31/18: Hospitality & Hotel Management Diploma Program Title ISBN Price consists of two parts: in-class and externship. The in- ManageFirst: Hospitality class part is 219 2-hour lessons (150 3-hour lessons for Human Resources evening). While on the 200-hour externship, students Management & must complete and submit weekly time sheets reflecting a Supervision, 2E 9780132175258 $65.00 minimum of 12 hours and a maximum of 35 hours per Introduction to week. Hospitality, 7E 978133762769 $130.00 . Morning and Afternoon Schedules: Students must Managing Housekeeping not exceed twenty-one (21) lesson absences. This Operations, 3E 9780133097085 $82.00 program structure involves two (2) lessons per day, Math Principles for Food three (3) or five (5) days a week, and therefore a full Service Occupations, 6E 9781435488823 $100.00 day’s absence counts as two (2) lessons missed.

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. Evening Schedule: Students may not exceed fifteen (15) lesson absences. This program structure involves one (1), 3-hour lesson per day, four (4) days a week.

Lateness will affect participation grades. Students who are late more than five (5) times in a module will be referred to the Disciplinary Committee and may subject to grade reduction, course failure or dismissal. Any student that is not present for at least two hours in a class will be marked absent for the entire day.

Students who exceed the 10% absence rate in-class or on externship will face dismissal from their program and will be subject to refund policies mandated by New York State and Federal Title IV regulations. ______

EVALUATION CRITERIA 10% of a student’s course grades will be based on participation and 90% on written examinations or projects. Every instructor will provide you with his or her own make-up policy and make-up exams are scheduled and administered by your module instructor. Acceptance of late projects is subject to instructor policy and may result in a full letter grade deduction. ______

DRESS CODE See Dress Code within Administrative Policies.

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THE ART OF CAKE DECORATING

CURRICULUM . The art of writing – Alphabetic practice utilizing This 240 clock-hour certificate program is divided into various mediums as well as greetings on cakes and five courses. sugar plaques made out of pastillage and gum paste . Hand modeling using marzipan and chocolate School of Professional Development programs are not . Preparation and finishing of upscale decorated within the scope of ACCSC accreditation, and are not cupcakes and cookies designed to provide vocational training. Programs are intended for students pursuing continuing education. Course 4 – Sugar Flowers & Airbrushing - 60 Hours In this course, students will learn all aspects of preparing Course 1 – Butter Cream Piping - 40 Hours a wide assortment of sugar paste flowers. They will be The course will teach students how to prepare several introduced to the basic equipment needed, coloring different types of buttercream as well as prepare all types techniques, petal dusting, and floral arrangement. Also in of piped borders and flowers. Through repetition and this course, students will be introduced to basic airbrush practice, students will build their skills and develop designs and airbrushing techniques for basic flowers. confidence. Icing cakes, pressure control piping and learning food color applications are a few of the key Course Highlights: elements to compliment butter cream use. . Gum paste blossoms, buds, and foliage as well as gum paste flowers, including roses, carnations, Course Highlights: azaleas, daisies, lilies, hibiscus, and orchids . Basic cake preparation . Petal dusting and airbrushing flowers . Preparing and using buttercream icings . Corsage, bouquet, spiral design . Pressure control piping and cornet preparation . Floral taping and ribbon work . Basic cake borders such as shells, star flower . Airbrush techniques garlands and rope . Intermediate buttercream piping including grape Course 5 – Contemporary Cakes & Grand Finale - 40 Hours clusters, sweet pea clusters, ruffles and swags, bows, In the final course of the program, students will focus on and basket weave hand sculpted cakes and novelty cake preparation, which . Basic floral piping skills (rose buds, roses and leaves) will round out their skills as advanced cake decorators and allow them to utilize all of the elements and Course 2 – Royal Icing, Rolled Fondant & Pastillage - 60 techniques learned throughout the course. The students Hours will also complete their final project: creating and This course will introduce students to all aspects of royal presenting a grand finale of cakes and sugar artistry. icing, from elementary flooding techniques, flowers, and lace to advanced techniques such as brush embroidery Each student will be responsible for four (4) projects: and string work. The intricacies of advanced techniques 1. Three-tier cake (Styrofoam) iced in royal icing or require precision and steadiness, which students will rolled fondant and decorated in a classical or develop with time and practice. Students will also be contemporary style introduced to rolled fondant and different methods for 2. Floral spray (made up of a variety of sugar flowers) preparing and using pastillage. 3. Pastillage card or plaque with a handwritten greeting 4. Six decorated cookies or cupcakes Course Highlights: ______. Outlining and flooding techniques . Royal icing flowers such as cherry blossoms, forget- EDUCATIONAL OBJECTIVES me-nots, primroses, violets, and daisies Graduates of this certificate program will have a thorough . Royal icing pipe work including Swiss dots, Cornelli understanding of the principles of cake decorating. lace, and oval borders ______. Advanced royal icing techniques such as brush embroidery, drop, Oriental and Australian string CLASS SIZE work, freehand embroidery, and intricate filigree lace The maximum class size for The Art of Cake Decorating program is 16 students. Course 3 – Rolled Fondant & Hand Modeling Skills – 40 Hours ______This course will introduce students to the more advanced techniques of rolled fondant including ruffling, drapery, PROGRAM DURATION and ribbons. Students will also utilize hand skills to learn Our program duration varies according to the schedule different writing techniques and marzipan modelling. option selected. Students may attend class either two, three or five days per week. The length of time normally Course Highlights: required for completion of each schedule option is . Advanced rolled fondant techniques of ruffling, determined by calculating the average number of weeks drapery, smocking, crimping and tassels including snow days and holidays. Schedule Duration 5 days Morn or Aft 15 weeks at 20 hours per week

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3 days Evening 24 weeks at 12 hours per week Tools 2 days Weekend 20 weeks at 16 hours per week The following items are included in the Cake Decorating ______tool kit for classes through 12/31/18. The quantity of each number is one unless otherwise noted. TOTAL INSTITUTIONAL CHARGES Qty Item Name Total Institutional Charges at ICE includes all course 1 12" Whisk-French expenses, food, student workshops, registration fee and all 1 Angular Tweezer applicable taxes. Student supplies are also included in 2 Ateco 14" Flex Bag tuition, consisting of uniforms, knives, tools and books. 1 Ateco 29-Piece Decorating Set Schedule Time Total Charges 1 Ateco Flat Brush 1 1/2" 5 days Morning 8am-12pm $13,790.00 1 Ateco Flat Brush 1" 5 days Afternoon 1pm-5pm $13,790.00 1 Ateco Flat Brush 2" 3 days Evening 6pm-10pm $13,790.00 1 Ateco Fluted Cutters Set 2 days Weekend 9am-5pm $13,790.00 1 Ateco Standard Coupler- Individual ______1 Ateco Tip #3 1 Ateco Tip #5 SUPPLIES 1 Candy Thermometer Supplies are included in the Total Institutional Charges 1 Disposable Pastry Bags – 100 ct. are required for the program. 1 Dry Measuring Cup Set 1 FMM Cymbidium Orchid Cutter Uniforms 1 FMM Daisy Cutter Set The following components are included in the school- 1 FMM Ivy Leaf Cutter Set issued uniform. Please see Dress Code within 1 FMM Rose Calyx Cutter Set Administrative Policies for additional uniform 1 FMM Rose Leaves Cutter Set information. 1 FMM Rose Petal Cutter Set Item Price Each Quantity Total Price 1 Holland Tulip Mold & Cutter Set Chef Jackets $50.00 3 $150.00 1 James Rosselle Lily Cutter Chef Pants $36.00 2 $72.00 1 Liquid Measuring Cup 2 Cup Silicone Aprons $5.00 5 $25.00 1 Makin’s Clay Extruder Hats $6.00 2 $12.00 1 Measuring Spoons Shoes $80.00 1 Pair $80.00 1 Microplane $339.00 1 NY Cake 9" White Rolling Pin

Knives 1 NY Cake All Purpose Leaf Silicone Press The following items are included in the Cake Decorating 1 NY Cake Ball Tool Set knife kit. All items are Wüsthof. 1 NY Cake Calla Lily Small Cutter Item # Item Name Price 1 NY Cake Foam Pad 4066-9 Classic 3 1/2 “ Paring Knife $43.00 1 NY Cake Fondant Smoother Rectangle 4519 Gourmet 10” Super Slicer $65.00 1 NY Cake Fondant Smoother Round N/A Knife Guards – 2 - 1 NY Cake Ivy Leaf Red Veiner N/A Blue Kitchen Towels – 5 - 1 NY Cake Large Offset Spatula – 8” NYS Sales Tax of 8.875% $9.59 1 NY Cake Large Straight Spatula – 8” $117.59 2 NY Cake Offset Spatula 4" – 1 Wood, 1 Plastic 1 OXO Digital Scale Students may provide their own knife kit, but must 1 Plastic Scraper adhere to specifications. In general, knives should be: 1 PME Cone & Serrated Tool . High-carbon stainless steel 1 PME Craft Knife – Size 11 . Forged (except for Confectioner’s, Paring and Peeling 1 PME Dogbone Tool knives) 1 PME Metal Bar 16" . Have rivets, a full tang and a taper-ground edge 1 PME Quilting Wheel Tool . Be suitable for sharpening with a water-stone 1 PME Side Scraper For Royal Icing 2 PME Tips "0" Recommended brands include Wüsthof, J.A. Henckels, 1 Silicone Coated Colored Spatula Shun and Sabatier. Please see your Admissions 1 Silicone Spatula - 14" Representative for additional guidelines. 1 Silicone Spatula 10" 1 Small Ruler 12" ICE does not sell all the knives included in the kit. 1 Tool Bag However, select knives from the Wüsthof Classic series 1 Wilton Paintbrush Set are available for purchase. Please contact Customer 2 X-Acto Knives Service at (212) 847-0770 for additional information. Subtotal $600.00

NYS Sales Tax of 8.875% $53.25

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Total Price $653.25 Subtotal $600.00 NYS Sales Tax of 8.875% $53.25 The following items are included in the Cake Decorating Total Price $653.25 tool kit for classes beginning 1/1/19 and later. The quantity of each item is one unless otherwise noted. The tool kit is purchased as one bulk item; ICE does not Qty Item Name sell individual items from the kit. If you need a 1 12" Whisk-French replacement item, please contact NY Cake and Baking 1 Angular Tweezer Supply Co. at (212) 675-CAKE. 2 Ateco 14" Flex Bag 1 Ateco 29-Piece Decorating Set Books 1 Ateco Flat Brush 1” The following books are utilized in The Art of Cake 1 Ateco Flat Brush 1 ½“ Decorating course. Students may elect to provide their 1 Ateco Flat Brush 2" own copies of the texts, should they chose to do so. 1 Ateco Fluted Cutters Set 1 Ateco Standard Coupler- Individual Book pricing for classes beginning through 12/31/18: Title ISBN Price 1 Ateco Tip #3 Professional Cake 1 Ateco Tip #5 Decorating, 2E 9780470380093 $40.00 1 Candy Thermometer Wedding Cake Art and 1 Disposable Pastry Bags – 100 ct. Design 9780470381335 $30.00 1 Dry Measuring Cup Set $70.00 1 FMM Cymbidium Orchid Cutter

1 FMM Daisy Cutter Set Book pricing for classes beginning 1/1/19 and later: 1 FMM Ivy Leaf Cutter Set Title ISBN Price 1 FMM Rose Calyx Cutter Set Professional Cake 1 FMM Rose Leaves Cutter Set Decorating, 2E 9780470380093 $35.00 1 FMM Rose Petal Cutter Set Wedding Cake Art and 1 Holland Tulip Silicone Mold & Cutter Set Design 9780470381335 $35.00 1 James Rosselle Lily Cutter $70.00 1 Liquid Measuring Cup 2 Cup Silicone ______1 Makin’s Clay Extruder 1 Measuring Spoons ATTENDANCE 1 Microplane Zester Students must be present for 90% of their program. The 1 NY Cake 9" White Rolling Pin Art of Cake Decorating consists of 240 hours, broken into 1 NY Cake All Purpose Leaf Silicone Press 4-hour lessons; therefore, students may not be absent 1 NY Cake Ball Tool Set more than six (6) lessons during the program. 1 NY Cake Calla Lily Small Cutter . Morning and Afternoon Schedules: This program 1 NY Cake Foam Pad structure is one (1) lesson per day, five (5) days per 1 NY Cake Fondant Smoother Rectangle week. 1 NY Cake Fondant Smoother Round . Evening Schedule: This program structure is one (1) 1 NY Cake Ivy Leaf Red Veiner lesson per day, three (3) days per week. 1 NY Cake Large Offset Spatula – 8” . Weekend Schedule: This program structure is two 1 NY Cake Large Straight Spatula – 8” (2) lessons per day, two (2) days per week. 2 NY Cake Offset Spatula 4" – 1 Wood, 1 Plastic 1 OXO Digital Scale Lateness will affect participation grades. Students who are late more than five (5) times in a module will be referred 1 Plastic Scraper to the Disciplinary Committee and may subject to grade 1 PME Cone & Serrated Tool reduction, course failure or dismissal. Any student that is 1 PME Craft Knife – Size 11 not present for at least two hours in a class will be marked 1 PME Dogbone Tool absent. 1 PME Metal Bar 16" 1 PME Quilting Wheel Tool Students who exceed the 10% absence rate will face 1 PME Side Scraper For Royal Icing dismissal from their program and will be subject to refund 2 PME Tips "0" policies mandated by New York State and Federal Title IV 1 Sharp Point – 4” regulations. 1 Silicone Coated Colored Spatula ______1 Silicone Spatula - 14" 1 Silicone Spatula 10" 1 Small Ruler 12" 1 Tool Bag 1 Wilton Paintbrush Set 2 X-Acto Knives

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EVALUATION CRITERIA

Examinations & Projects At the end of each course there will be an examination (practical or written) or a research project which will be 50% of the course grade.

Participation & Performance A student’s work in class as assessed by the Chef- Instructor will be 50% of the grade. Evaluation grades are based on: 1. Uniform • Wears a complete, clean and unwrinkled uniform. See Dress Code for details. 2. Food Safety • Keeps work area sanitized • Does not cross-contaminate • Keeps food at safe temperature • Wears gloves when appropriate • Hair is restrained (hair nets are available in the kitchens); men are clean-shaven or have trimmed beards/moustaches; no nail polish or long fingernails 3. Clean Up • Participates in cleaning during and after class 4. Preparation for Class • Demonstrates familiarity with recipes • Written assignments completed • Assigned reading done 5. Professionalism • Takes direction and accepts criticism • Is prepared for class • Works effectively with classmates • Works in a neat and orderly manner • Demonstrates an eagerness to learn 6. Skills • Works efficiently • Demonstrates appropriate knife skills for level of class • Demonstrates an increasing level of technical competence • Prepares food of acceptable quality 7. Punctuality • Arrives on time and stays until class is dismissed

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THE TECHNIQUES OF ARTISAN BREAD BAKING

CURRICULUM Course Highlights: This 200 clock-hour certificate program is divided into . Wheat and rye breads, multi grain bread, fig bread, five courses. oat honey bread . Flat breads, pita, naan School of Professional Development programs are not . Fougasse, ciabatta, focaccia within the scope of ACCSC accreditation, and are not . Pizza and calzone designed to provide vocational training. Programs are . , bagels, bialy and varieties intended for students pursuing continuing education. . Bread sticks, and shaping techniques

Course 1 – Bread Introduction - 40 Hours Course 4 – Viennoiserie & More - 40 Hours This course focuses on the ingredients, equipment and Course four takes an in-depth look at Viennoiserie, from theory behind professional bread baking. The student will breakfast pastries to festive sweet breads. The student will master the steps of dough preparation, baker’s math and gain the skills to produce top quality croissants and have a complete understanding of the difference between Danish. During this course, students will experience an straight-doughs and pre-ferments. The student will be emphasis on presentation and display of their final introduced to the business applications of bread baking, products. Finally, students work with dead dough to including costing and profit margins. design and create a bread centerpiece.

Course Highlights: Course Highlights: . Ingredients and terms, theory including flour . Brioche, chocolate bread, sweet buns grading and content, equipment . Pannetone, kugelhopf, stollen, challah bread and . Mixing, fermenting, shaping, proofing, baking and braiding cooling . , croissant, danish . Introduction to business - costing application . Decorative doughs – dead dough with natural colors . Making bread by hand vs. machine . Baker’s percentage Course 5 – Natural Ferment, Sour Dough & Rye Breads - 40 . Preferments, levain and poolish; natural ferment Hours . Understanding different flours and their impact on Course five teaches students how to utilize natural bread baking ferments. The student will prepare artisan breads using . French white, country white, olive and nut twists, age-old techniques. There’s ample opportunity to explore potato onion bread alternative forms of flour and rising in this course. . Shaping boules, rolls, bâtards, clovers, bannetons Students will be introduced to the business management and fendu aspect of opening their own bread .

Course 2 – Baguettes, Rolls & Loaf Breads - 40 Hours Course Highlights: Course two reinforces the skills learned in course one and . Sour dough, natural ferment – levain, boules and then builds upon them with mastering dough shaping, bâtards, including baguettes, rolls and loaf breads. The student is . Rye wheat, seigle, 90% rye, beer bread, 4# rye breads introduced to the utilization of different flours during the . Business management overview bread baking process and gains a comprehensive, hands- . Whole wheat levain natural ferment on experience as to the impact these flours have on the . Gluten free and alternative flours final product. . Vegetarian macrobiotic, rice and corn bread (no yeast) Course Highlights: . Decorative work . Baguettes, whole wheat baguettes, sour dough ______baguettes . Shaping and scoring – epi, petits pans, ficelle, twists, EDUCATIONAL OBJECTIVES circles etc. Graduates of this certificate program will possess a . Using old dough thorough understanding of the techniques and principles . Retarding process of bread baking. . Kaiser rolls, sweet rolls, pan de mie, hamburger ______buns, pullman . Baker’s percent review and computer programs CLASS SIZE The maximum class size for The Techniques of Artisan Course 3 – Specialty Breads - 40 Hours Bread Baking program is 16 students. Course three explores bread baking with rye and different ______grains in depth. The student will also master ethnic favorites from Northern to Southern Europe. PROGRAM DURATION The length of time normally required for completion of each schedule option is determined by calculating the average number of weeks including snow days and

29 holidays. Schedule Duration Tools 5 days Morn or Aft 9 weeks at 25 hours per week The following items are included in the Bread Baking tool ______kit for classes through 12/31/18. The quantity of each number is one unless otherwise noted. TOTAL INSTITUTIONAL CHARGES Total Institutional Charges at ICE includes all course Qty Item Name expenses, food, field trips, student workshops, registration 2 Bench Scraper fee and all applicable taxes. Student supplies are also 1 Bowl Scraper included in tuition, consisting of uniforms, knives, tools 1 11-LB Scale and books. 1 Calculator Schedule Time Total Charges 1 Measuring Spoons 5 days Afternoon 12:30-5:30pm $9,150.00 1 Instant-Read Thermometer 5 days Morning 7:30am-12:30pm $9,150.00 1 Pastry Brush 2” ______1 Dry Brush 4” 1 Whisk SUPPLIES 1 Wooden Ruler 18” Supplies are included in the Total Institutional Charges 1 High Heat Spatula 14” and are required for the program. 1 High Heat Spatula 10” 2 Lame (with Removable/Replaceable Blades) Uniforms 1 Pack of Replacement Blades The following components are included in the school- 2 Flexible Pastry Bag 14” issued uniform. Please see Dress Code within 1 Offset Spatula – Large Administrative Policies for additional uniform 1 Offset Spatula – Small information. 1 Microplane Grater Item Price Each Quantity Total Price 1 Reamer Chef Jackets $50.00 3 $150.00 1 Matfer Kitchen Spoon 15” Chef Pants $36.00 2 $72.00 1 X-Acto Knife Aprons $5.00 5 $25.00 1 Long Wooden Dowel – ¾”X18” Hats $6.00 2 $12.00 1 Small Spray Bottle Shoes $80.00 1 Pair $80.00 Subtotal $267.00 $339.00 NYS Sales Tax of 8.875% $23.70

Knives Total Price $290.70 The following items are included in the Bread Baking knife kit. All items are Wüsthof. The following items are included in the Bread Baking tool Item # Item Name Price kit for classes beginning 1/1/19 and later. The quantity of 4066-9 Classic 3 1/2 “ Paring Knife $43.00 each number is one unless otherwise noted. 4519 Gourmet 10” Super Slicer $65.00 Qty Item Name 4582-23 Classic 9” Cook’s Knife $113.00 2 Bench Scraper 5558-1 Come-Apart Kitchen Shears $19.00 1 Bowl Scraper 1 OXO 11-LB Scale N/A Knife Guards – 3 - 1 Calculator N/A Blue Kitchen Towels - 5 - NYS Sales Tax of 8.875% $21.30 1 Measuring Spoons $261.30 1 Instant-Read Thermometer 1 Pastry Brush 2” Students may provide their own knife kit, but must 1 Dry Brush 4” adhere to specifications. In general, knives should be: 1 Whisk . High-carbon stainless steel 1 Wooden Ruler 18” . Forged (except for Confectioner’s, Paring and Peeling 1 High Heat Spatula 14” knives) 1 High Heat Spatula 10” . Have rivets, a full tang and a taper-ground edge 2 Lame (with Removable/Replaceable Blades) . Be suitable for sharpening with a water-stone 1 Pack of Replacement Blades 2 Flexible Pastry Bag 14” Recommended brands include Wüsthof, J.A. Henckels, 1 Offset Spatula – Large Shun and Sabatier. Please see your Admissions 1 Offset Spatula – Small Representative for additional guidelines. 1 Microplane Grater 1 Reamer ICE does not sell all the knives included in the kit. 1 Matfer Kitchen Spoon 15” However, select knives from the Wüsthof Classic series 1 X-Acto Knife are available for purchase. Please contact Customer 1 Long Wooden Dowel – ¾”X18” Service at (212) 847-0770 for additional information. 1 Small Spray Bottle

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Subtotal $230.00 ______NYS Sales Tax of 8.875% $20.41 Total Price $250.41 EVALUATION CRITERIA

The tool kit is purchased as one bulk item; ICE does not Examinations & Projects sell individual items from the kit. If you need a At the end of each course there will be an examination replacement item, please contact NY Cake and Baking (practical or written) or a research project which will be Supply Co. at (212) 675-CAKE. 50% of the course grade.

Books Participation & Performance The following books are utilized in the Bread Baking A student’s work in class as assessed by the chef- course. Students may elect to provide their own copies of instructor will be 50% of the grade. Evaluation Grades are the texts, should they chose to do so. based on: 1. Uniform Book pricing for classes beginning through 12/31/18: • Wears a complete, clean and unwrinkled Title ISBN Price uniform. See Dress Code for details. Advanced Bread & Pastry 9781418011697 $90.00 2. Food Safety Bread: A Baker's Book of $30.00 • Keeps work area sanitized Techniques & Recipes, 2E 9781118132715 • Does not cross-contaminate $120.00 • Keeps food at safe temperature • Wears gloves when appropriate Book pricing for classes beginning 1/1/19 and later: • Hair is restrained (hair nets are available in the Title ISBN Price kitchens); men are clean-shaven or have Advanced Bread & Pastry 9781418011697 $95.00 trimmed beards/moustaches; no nail polish or Bread: A Baker's Book of $30.00 long fingernails Techniques & Recipes, 2E 9781118132715 3. Clean Up $125.00 • Participates in cleaning during and after class ______4. Preparation for Class • Demonstrates familiarity with recipes ATTENDANCE • Written assignments completed Students must be present for 90% of their program. The • Assigned reading done Techniques of Artisan Bread Baking consists of 200 5. Professionalism hours, broken into 5-hour lessons; therefore, students • Takes direction and accepts criticism may not be absent more than four (4) lessons during the • Is prepared for class program. • Works effectively with classmates . Morning and Afternoon Schedules: This program • Works in a neat and orderly manner structure is one (1) lesson per day, five (5) days a • Demonstrates an eagerness to learn week. 6. Skills

• Works efficiently Lateness will affect participation grades. Students who are late more than five (5) times in a module will be referred • Demonstrates appropriate knife skills for level to the Disciplinary Committee and may subject to grade of class reduction, course failure or dismissal. Any student that is • Demonstrates an increasing level of technical not present for at least two hours in a class will be marked competence absent. • Prepares food of acceptable quality 7. Punctuality Students who exceed the 10% absence rate will face • Arrives on time and stays until class is dismissed dismissal from their program and will be subject to refund policies mandated by New York State and Federal Title IV regulations.

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ADMISSIONS

HOW TO CONTACT at (212) 847-0765. The Office of Admissions for the New York campus may 5. When you have completed both the admissions and be reached by phone at (888) 997-CHEF or by email at finance processes, your Admissions Representative [email protected]. will enroll you. This will include signing your ______Enrollment Agreement, securing a deposit (if applicable), getting fitted for your chef’s coat, and ENTRANCE REQUIREMENTS picking up your knives, books, and professional tool To qualify for acceptance, a prospective student must be a kit when applicable. high school graduate or have a GED. Documentation will be required. Acceptable documentation includes a copy of Please note that limited number of spaces in each class the student’s high school diploma (non-IEP), an official prevents ICE from admitting as many prospective high school transcript indicating the student’s graduation students as there are applicants. If you are not admitted date, an official college transcript indicating graduation to the program with the start date you desire, your initial from a post-secondary program at a regionally-accredited tuition payment can be refunded or transferred to another institution, or a copy of the student’s GED or other state- start date. Applications remain on file with the New York certified high school equivalency test (ex. NYS TASC campus for a period of two years or ten (10) years for Exam). Career Development Occupational Studies active students and graduates. (CDOS) Commencement Credential and Skills and Achievement Commencement Credentials (SACC) do not After you enroll, you may only defer your enrollment in meet the requirements for Admission to ICE. the same program two times (i.e. reserve three total seats). Additionally, diplomas from homeschool and online high Applicants who had two prior cancellations will be school programs are not accepted. required to obtain permission from the Dean of Students to reapply for admission. International documentation must be accompanied by an official, certified translation noting that the student has Late Enrollment Policy completed the equivalent of a secondary school in the Students are encouraged to enroll in their program and U.S.A. start date of choice at least seven days prior to the first lesson. Students are not permitted to begin a class more Prospective students must also be able to demonstrate than two days after it has begun (remediation will be that they are currently or will be in the United States made available). legally. As such, a copy of government-issued photo identification will be required at time of enrollment. A Students who have applied to ICE, met the admissions copy of an existing visa will be required for those requirements and have applied for (but not yet secured) international students not obtaining a student visa financing are permitted to audit a class for a period of six through ICE. calendar days. If the student is unable to secure financing by the end of that period of time, he or she will need to Please contact your Admissions Representative for further defer starting class until after financing has been secured. details. ______FEES TRANSFER CREDITS A non-refundable registration fee of $85.00 is due with The Institute of Culinary Education does not accept the submission of an Application for Admission. An initial transfer credits. tuition payment of 10% of the total charges must be paid ______by check or credit card at the time of enrollment except for students paying by bank loan. The School will provide HOW TO APPLY FOR ADMISSION the student with a receipt. The initial tuition payment is 1. Contact the Office of Admissions at (888) 997-CHEF not required for students whose Financial Aid will cover to get started. more than 90% of their institutional charges, provided 2. Visit the school for a personal tour and information the student has completed all required Financial Aid session that will detail your education - with your forms prior to the start of the enrollment period. An career goals always in mind. initial tuition payment is also not required where Veteran 3. Fill out an application online at www.ice.edu/APPLY Aid Benefits (current proof of award required) match or for your desired program and select the schedule exceed 10% of the total charges. most convenient for you. Classes typically open for ______enrollment 6 months in advance of their start date. 4. If you need financial aid, be sure to ask your TUITION & SUPPLIES Admissions Representative to make an appointment Tuition includes all course expenses, food, Wine with the Office of Student Financial Services to Essentials Series classes, elective classes, field trips (where explore and fully understand all the financing applicable), guest lectures, registration fee and all options that are available to you. Alternatively, they applicable taxes. Student supplies are also included in may be reached directly at [email protected] or tuition, consisting where applicable of books, uniforms,

32 iPad, knives and tools. For more information, please refer Restaurant & Culinary Management, or to the Total Institutional Charges and Supplies outlines Hospitality & Hotel Management Diploma in the overview of each program. Program will have a discount equal to 10% of ______the tuition of the highest priced program applied to their Balance Due. Students enrolling TUITION PAYMENT OPTIONS OVERVIEW in Cake Decorating or Bread Baking will receive The below financial aid and payment options may be a discount equal to 10% of the tuition of the available to qualified individuals. lowest priced program. 1. Federal Financial Aid – Title IV aid options include . Culinary Management: Students enrolled in the both need-based grants and loans administered by Diploma in Restaurant & Culinary Management the US Department of Education. program who enroll in the Career Culinary or 2. Private Student Loans – Private student loans are Career Pastry & Baking Arts Program will have available through a variety of lenders to qualified a discount equal to 10% of the tuition of the individuals. Some lenders require the student to highest priced program applied to their Balance complete a FASFA and/or accept all or portions of Due. their eligible Title IV aid. Interest rates vary based on . Hospitality Management: Students enrolled in credit history and market interest rates. You can find the Hospitality & Hotel Management Diploma detailed information on private student loans on the Program who enroll in the Career Pastry & ICE website at ice.edu. Students are encouraged to Baking Arts or Career Culinary Arts Program shop for additional student loan options, as ICE’s will have a discount equal to 10% of the tuition website is not an exhaustive resource. of the highest priced program applied to their 3. Enrollment Agreement Payment Plan* – An Balance Due. approved payment plan with final payment due one . Cake Decorating: Students enrolled in The Art month prior to the end of the final class instruction. of Cake Decorating who enroll in the Career 4. Tuition Flex Loan*– The Tuition Flex loan is based Pastry & Baking Arts or Career Culinary Arts on credit history and has a payment period of 5 or 10 Program will have a discount equal to 10% of years. Interest rates vary based on credit history. The the tuition of the lowest priced program applied Tuition Flex loan requires a non-refundable to their Balance Due. application fee of up to $250. . Bread Baking: Students enrolled in The Techniques of Artisan Bread Baking who enroll Detailed descriptions of the above may be found in the in the Career Pastry & Baking Arts or Career Financial Services section of this Catalog. Culinary Arts Program will have a discount equal to 10% of the tuition of the lowest priced *Indicates option requiring 10% initial tuition payment. program applied to their Balance Due. Please see Fees above for more details. 2. Out-of-Area Discount*+– Students whose permanent ______address is more than 100 miles from the School will receive a discount of $2,500 applied to the Balance TUITION DISCOUNTS Due for their tuition for the Career Culinary Arts and The Institute of Culinary Education offers the following Pastry & Baking Arts Programs or $750 applied to tuition incentives to students meeting eligibility criteria: the Balance Due for the Diploma in Restaurant & 1. Double Diploma Discount – Students enrolling in Culinary Management and Hospitality & Hotel the second program after the date of their initial Management Diploma Programs. enrollment will receive the discount (if any) specified . US Citizens & Permanent Residents: The in the current enrollment agreement. Students who student must provide proof of permanent home have been permitted to re-enter after graduation, address in the form of government-issued photo withdrawal or dismissal will be ineligible for a identification that has not expired (e.g., driver’s Double Diploma Discount unless the Total license) or U.S. passport in addition to a recent Institutional Charges for the prior program have utility bill or federal mail. been paid in full. . International students are eligible for a discount . Culinary Arts: Students enrolled in the Career of $5,000 applied to the Balance Due for Career Culinary Arts Program who enroll in the Career Culinary Arts and Pastry & Baking Arts Pastry & Baking Arts, Diploma in Restaurant & Program classes beginning between January 1, Culinary Management, or Hospitality & Hotel 2019 and July 31, 2019. Copy of valid passport Management Diploma Program will have a and visa will be required. discount equal to 10% of the tuition of the 3. Military Discount* – Students who present highest priced program applied to their Balance appropriate military or Veterans Administration Due. Students enrolling in Cake Decorating or documentation will have a $5,000 discount applied Bread Baking will receive a discount equal to to their Balance Due for the Career Culinary Arts and 10% of the tuition of the lowest priced Pastry & Baking Arts Programs after all applicable program. benefits have been applied. For the Diploma in . Pastry & Baking Arts: Students enrolled in the Restaurant & Culinary Management and Hospitality Career Pastry & Baking Arts Program who & Hotel Management Diploma Programs, such enroll in the Career Culinary, Diploma in students will receive a $750 discount applied to their

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Balance Due. that all classes are taught in English. To qualify for an M-1 4. Hospitality & Tourism Employee Discount* – A visa, international students must pay 10% deposit and $1,000 discount is applied to the Balance Due for the sign Contract to Make Payment in Full Prior to Class Hospitality & Hotel Management Diploma Program Start Date before any student visa applications can be for students currently working in the Hospitality & released. Effective January 1, 2019, all international Tourism industries. Proper identification, such as a students (anyone who is not either a U.S. citizen or valid employee ID, current pay stub or similar proof permanent resident) must pay a 10% deposit and sign a of active employment at time of enrollment is Contract to Make Payment in Full Prior to Class Start required. Date. . Effective January 1, 2019, this discount will be known as the Industry Discount. ICE sponsors M-1 visas for certain programs and 5. Culinary & Culinary Management Employee schedules. Please refer to our International Student Discount* – A $1,000 discount is applied to the Guidelines to help you understand the requirements of Balance Due for the Diploma in Restaurant & the M-1 visa process. ICE does not sponsor F-1 or other Culinary Management program for students visas. currently working in the Culinary & Culinary Management industries. Proper identification, such For more information please visit as a valid employee ID, current pay stub or similar https://www.ice.edu/newyork/admissions-financial- proof of active employment at time of enrollment is aid/international or contact your Admissions required. Representative. . Effective January 1, 2019, this discount will be ______known as the Industry Discount. BACKGROUND CHECK *Applies to Morning or Afternoon schedules only as An applicant's past criminal history may affect his or her indicated in the applicable Enrollment Agreement. admission to ICE and/or limit the number of suitable job placement sites. You must disclose to the Dean of The Double Diploma Discount can be combined with one Students, in writing to [email protected], at time other Discount. No other Discounts can be combined. of submission of an application, all convictions and/or pending criminal charges for any felony or misdemeanor Subject to change. Contact your Admissions (other than minor traffic offenses). Signature on the Representative for the most current information. application also provides consent to run a criminal ______background check. ______VACCINATION POLICY The Institute of Culinary Education does not have an in- DISABILITIES school vaccination program or provide students with The Institute of Culinary Education is committed to vaccinations and does not require proof of vaccination as providing qualified students with an equal opportunity to a condition of admission or continued attendance. We access the benefits, rights and privileges of its services, expect that all students are in good general health and are programs and activities in compliance with The American current with any vaccinations that are necessary to with Disabilities Act as amended and Section 504 of the maintain good health. Students wishing to be vaccinated Rehabilitation Act of 1973. We offer reasonable and should consult with a qualified health care professional. appropriate accommodations to support students and ______facilitate their success at the Institute of Culinary Education. HOUSING The Student Housing Program offers comfortable, If you are an applicant or student with an impairment or convenient, fully furnished apartments in some of New disability and would like to request a reasonable York City's most exciting and vibrant communities. With accommodation, please contact the Dean of Students at ICE’s unique housing solutions, there is no need to worry (212) 847-0732. If a request for a reasonable about negotiating rent or short-term leases, securing a accommodation is not received by the Dean of Students, it roommate (if you choose), dealing with deposits, energy may result in the denial or delay of services for bills, etc. Just open up your bags and dedicate your students. ICE does not discriminate against qualified energy to your career goals, let us help you with the rest. students based on disability. Any information on Be sure to ask your Admissions Representative for details disabilities that an applicant chooses to disclose will be on ICE’s Out-of-Area Tuition Discount. For more used only in reviewing an applicant’s request for information on these programs and more, please visit reasonable accommodations. ice.edu/HOUSING or contact the Housing Coordinators at [email protected]. For more information, contact the Office of Student ______Affairs. ______INTERNATIONAL STUDENTS All students who wish to attend ICE must first submit an Application for Admission and be accepted. Please note

34

NONDISCRIMINATION STATEMENT We evaluate applications for admissions based on various factors. These include, but are not limited to, the demonstration of motivation and a likelihood of academic success. The Institute of Culinary Education reserves the right to deny or revoke admission or to deny re-admission or re-enrollment to anyone who does not meet these or any other factors used to evaluate applicants. The Institute of Culinary Education is committed to offering equal opportunity to all persons and makes decisions about admissions, employment , educational programs and activities without regard to race, color, ethnicity, creed, religion, national origin, age, sex or gender (including pregnancy), gender identity or expression (including transgender status), marital or partnership status, military or veteran status, disability, genetic information, or any other characteristic protected by applicable federal, state or local law.

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FINANCIAL SERVICES

HOW TO CONTACT contact the Office of Student Financial Services. The Office of Student Financial Services may be reached at (212) 847-0765 or by email at [email protected]. To How will I know what I'm eligible for? make a payment, please contact the Bursar at (212) 847- The information you reported on your FAFSA is used to 0749 or visit pay.ice.edu. determine your Expected Family Contribution (EFC), ______which is calculated by a formula established by law. The EFC is not the amount of money that your family must FEDERAL FINANCIAL AID PROGRAMS provide. Rather, you should think of the EFC as an index used to determine how much financial aid (grants, loans Student Aid Eligibility or work-study) you would receive if you were to attend Students applying to the Career Culinary Arts Program, school. If your EFC is below a certain number, you’ll be the Career Pastry & Baking Arts Program, and the eligible for a Federal Pell Grant assuming you meet all Hospitality & Hotel Management Diploma Program may other eligibility requirements. You can get worksheets apply for Title IV aid. Eligibility for federal student aid is that show how the EFC is calculated by downloading based on financial need and on several other factors. The them from https://studentaid.ed.gov/sa/resources. Click U.S. Department of Education will determine your on the award year appropriate to you under "EFC eligibility. To receive aid for our programs, you must: Formula." You may be required to submit additional . Demonstrate financial need (except for certain loans). documents at a later date, upon request of the Office of . Have a high school diploma or a General Education Student Financial Services. The amount of your Pell Development (GED) certificate. Grant depends on your EFC, your cost of attendance, your . Be working toward certificate in an eligible program. enrollment status (full time), and your program choice. . Be a U.S. citizen or eligible noncitizen. . Have a valid Social Security Number (unless you're A Student Financial Services Advisor will explain how we from the Republic of the Marshall Islands, the calculate your cost of attendance. Costs unrelated to the Federated States of Micronesia, or the Republic of completion of a student's course of study are not included Palau). in calculating that student's cost of attendance. A Student . Register with the Selective Service if required. You Financial Services Advisor can consider special or unusual can use the paper or electronic FAFSA to register; circumstances and can adjust your cost of attendance or you can register at www.sss.gov; or you can call 1- some of the information used to calculate your EFC. The 847-688-6888. (TTY users can call 1-847-688-2567.) Student Financial Services Advisor can also change your . Maintain satisfactory academic progress once in status from dependent to independent but only under school. specific circumstances the aid administrator will explain. . Certify that you are not in default on a federal You'll have to provide documentation to justify any student loan and do not owe money on a federal change. The decision to change or not to change your student grant. dependency status is based on the aid administrator's . Certify that you will use federal student aid only for judgment, and it's final. It can't be appealed to the U.S. educational purposes. Department of Education.

The Higher Education Act of 1965 as amended (HEA) How to Apply for Financial Aid suspends aid eligibility for students who have been 1. Create an FSA ID for student and parent (if student convicted under federal or state law of the sale or is under 24) at https://fsaid.ed.gov. possession of drugs, if the offense occurred during a 2. Then, fill out the FAFSA (it’d be helpful to have period of enrollment for which the student was receiving previously filed tax documents on-hand at the time) federal student aid (grants, loans, and/or work-study). If online at http://www.fafsa.ed.gov/. Select the 2018- you have a conviction(s) for these offenses, call the 2019 school year. Students planning to begin their Federal Student Aid Information Center at 1-800-4-FED- studies at ICE in February 2019 or later should AID (1-800-433-3243) or go to the FAFSA on the complete the 2019-2020 FAFSA to maximize their website, click on "Before Beginning a FAFSA" in the left eligibility. column, then click on "Drug Worksheet" to find out how . You will be asked to complete personal security this law applies to you. questions and create a password. The password will allow you to return to a saved application or Even if you are ineligible for a federal grant or other check the status of an application in process. federal aid, you should complete the FAFSA as you may . The ICE school code is: 041443. be eligible for nonfederal aid from states and private . Be sure to use the “Next” and “Previous” buttons institutions. If you regain eligibility during the award to move from page to page. (Using your web year, notify your financial aid administrator immediately. browser back and forward buttons may cause If you are convicted of a drug-related offense after you you to lose information.) submit the FAFSA, you might lose eligibility for federal . Save your data before moving to the next page! student aid, and you might be liable for returning any 3. Students should utilize the IRS Data Retrieval Tool financial aid you received during a period of ineligibility. when at all possible. This will ensure accurate If you have a question about your citizenship status, submission of required income and tax information.

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If you are unsuccessful in using this tool, please federal loans on our website at ice.edu. Under the Direct request an official detailed Tax Transcript from the Loan Programs, the funds for your loan come directly IRS and submit to the Office of Student Financial from the federal government. Eligibility rules and loan Services upon request. amounts are set by the Department of Education. 4. After submitting your FAFSA, please print a copy for your records and contact the Office of Student How can I get a Direct Loan? Financial Services for the next steps. In order to apply for a Direct Loan, you must first fill out a FAFSA. After your FAFSA is processed, ICE will review Federal Pell Grant the results and will inform you about your loan eligibility. A Federal Pell Grant, unlike a loan, does not have to be You will need to complete an Entrance Counseling repaid. At ICE, Pell Grants are awarded to undergraduate Session, which explains among other things, your students who have not earned a bachelor's or a repayment responsibilities. You also will have to sign a professional degree. Pell Grants are considered a Master Promissory Note, a binding legal document that foundation of federal financial aid, to which aid from lists the conditions under which you're borrowing and the other federal and nonfederal sources might be added. terms under which you agree to repay your loan. The loan application and Master Promissory Note are completed How much can I get? on-line. You will need to submit confirmation of the The maximum Pell Grant award for the 2018-2019 award application to the Office of Student Financial Services. year (July 1, 2018 to June 30, 2019) is $6,095. The U.S. Department of Education is your lender for Direct Stafford Loan. The maximum amount can change each award year and depends on program funding. However, the amount you How much can I borrow? get, will depend not only on your financial need, but also A subsidized loan is awarded on the basis of financial on your costs to attend school, your status (all ICE need. If you are eligible for a subsidized loan, the students are full-time students.), and your plans to attend government will pay (subsidize) the interest on your loan school for a full academic year or less. Programs at ICE while you're in school, and if you qualify to have your are less than one full academic year, so your amount of payments deferred. Depending on your financial need, Pell Grant will be pro-rated. you may borrow subsidized money for an amount up to the annual loan borrowing limit for your level of study. If I am eligible, how will I get the Pell Grant money? . You might be able to borrow loan funds beyond your When ICE receives your Pell award, we will apply the Pell subsidized loan amount even if you don't have Grant funds to your student tuition account. ICE will tell demonstrated financial need. In that case, you'd you in writing how much your award will be and when the receive an unsubsidized loan. ICE will subtract the funds will be disbursed to the school. ICE receives funds total amount of your other financial aid from your at least twice during your enrollment period. cost of attendance to determine whether you're eligible for an unsubsidized loan. Unlike a subsidized FSEOG Program loan, you are responsible for the interest from the The FSEOG Program provides need-based grants to help time the unsubsidized loan is disbursed until it's paid undergraduate students finance the costs of in full. You can choose to pay the interest or allow it postsecondary education. When making FSEOG awards, to accrue (accumulate) and be capitalized (that is, the institution must give priority to those students with added to the principal amount of your loan). “exceptional need” (those with the lowest Expected Family Capitalizing the interest will increase the amount you Contributions, or EFCs, at the institution) and those who have to repay. are also Federal Pell Grant recipients. To get an FSEOG, . You can receive a subsidized loan and an you must fill out the Free Application for Federal Student unsubsidized loan for the same enrollment period as Aid (FAFSA) so that the Office of Student Financial long as you don't exceed the annual loan limits. Services can determine how much financial need you . If you're a dependent undergraduate student have. Students who will receive Federal Pell Grants and (excluding students whose parents cannot borrow have the most financial need will receive FSEOGs first. PLUS Loans), each year you can borrow up to: The FSEOG does not need to be repaid. Each year, the $5,500 (for loans first disbursed on or after July 1, school receives a certain amount of FSEOG funds from 2008) if you're a first-year student enrolled in a the U.S. Department of Education’s office of Federal program of study that is at least a full academic year. Student Aid. Once the full amount of the school’s FSEOG No more than $3,500 of this amount can be in funds has been awarded to students, no more FSEOG subsidized loans. The amount will be pro-rated awards can be made for that year. downward for a program, such as those at ICE, which is less than a full academic year. Direct Stafford Loans . If you're an independent undergraduate student (or a ICE participates in the Direct Loan Program. The U.S. dependent student whose parents have applied for Department of Education administers the William D. but were unable to get a PLUS Loan), each year you Ford Federal Direct Loan (Direct Loan) Program. The can borrow up to: $9,500 if you're a first-year Direct Loan programs consist of what are generally student enrolled in a program of study that is at least known as Stafford Loans (for students) and PLUS Loans a full academic year. No more than $3,500 of this for parents. You can find detailed information about amount may be in subsidized loans. The amount will

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be pro-rated downward for a program, such as those entrance and exit counseling sessions your school will at ICE, which is less than a full academic year. provide. . These amounts are the maximum yearly amounts you can borrow in subsidized and unsubsidized What if I have trouble repaying the loan? Direct Loans. Under certain circumstances, you can receive a deferment or forbearance on your loan, as long as it's not in default. Because you can't borrow more than your cost of During a deferment, no payments are required. You won't attendance, minus the amount of any Federal Pell Grant be charged interest for a subsidized Direct Stafford loan. you're eligible for and minus any other financial aid you'll If you have an unsubsidized Stafford Loan, you are get, you may receive less than the annual maximum responsible for the interest during deferment. amounts. If you're temporarily unable to meet your repayment How will I get the loan money? schedule (for example due to poor health or other For the Direct Loan programs, the school will receive two unforeseen personal problems), but you're not eligible for equal disbursements. The loan money must first be a deferment, your lender might grant you forbearance for applied to pay for tuition and fees. If loan money remains, a limited and specified period. If you are considering a you'll receive the funds by check within 14 days, unless deferment or forbearance, you must contact your lender. you give the school written authorization to hold the You may need to submit additional documents as well. funds until later in the enrollment period. You must continue to make payments until you receive confirmation of approval from the lender. Since all enrolled students at ICE are considered first-year undergraduate students, ICE may not disburse your first Can my Stafford Loan ever be discharged (canceled)? payment until 30 days after the first day of your Yes, but only under a few circumstances. Your loan can't enrollment period. This practice ensures you won't have a be canceled because you didn't complete the program of loan to repay if you don't begin classes or if you withdraw study at the school (unless you couldn't complete the during the first 30 days of classes. program for a valid reason, such as if the school closed, for example), or because you didn't like the school or the A school with a cohort default rate of less than 15 percent program of study, or you didn't obtain employment after for each of the three most recent fiscal years for which completing the program of study. If you are considering a data are available are not required to delay the delivery or discharge of a loan, you must contact the Lender directly. disbursement of the first disbursement of a loan for 30 Payments must be continued until approval has been days for first-time, first year undergraduate borrowers. received. Additional documents may need to be submitted as well. What's the interest rate? For all undergraduate unsubsidized and subsidized Direct PLUS Loans (Parent Loans) Stafford Loans disbursed on or after July 1, 2018 and Parents can borrow a PLUS Loan to help pay for your before July 1, 2019, the interest rate is fixed at 5.05%. education expenses if you are a dependent undergraduate student enrolled at least half time in an eligible program New interest rate cap for military members at an eligible school. PLUS Loans are available through Interest rate on a borrower's student loan may be changed the William D. Ford Federal Direct Loan (Direct Loan) to six percent during the borrower’s active duty military Program. Since this loan is credit-based, parents must service. Additionally, this law applies to borrowers in have an acceptable credit history. military service as of August 14, 2008. Borrower must contact the creditor (loan holder) in writing to request the How do my parents get a loan? interest rate adjustment and provide a copy of the Your parents must complete a Direct PLUS Loan borrower's military orders. application and Master Promissory Note, using our school information. The application is done on-line. When do I pay back my loans? Confirmation of the application must be submitted to the After you graduate, leave school, or drop below half-time Office of Student Financial Services. enrollment, you will have a six-month "grace period" before you begin repayment. During this period, you'll Also, your parents will be required to pass a credit check. receive repayment information, and you'll be notified of Parents must complete a PLUS pre-approval form for this your first payment due date. You're responsible for process. You and your parents must also meet other beginning repayment on time, even if you don't receive general eligibility requirements for federal student this information. Payments are usually due monthly. financial aid.

How do I pay back my loans? How much can my parents borrow? You'll repay your Direct Loan to the U.S. Department of The annual limit on a PLUS Loan is equal to your cost of Education's Direct Loan Servicing Center. The Direct attendance minus any other financial aid you receive. If Loan program offer four repayment plans you can choose your cost of attendance is $6,000, for example, and you from, but the terms differ slightly. You will receive more receive $4,000 in other financial aid, your parents can detailed information on your repayment options during borrow up to $2,000.

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Who gets my parents' loan money? they must contact the Lender directly. Payments must be The U.S. Department of Education (for a Direct PLUS continued until approval has been received. Additional Loan) will send the loan funds to ICE. The loan will be documents may need to be submitted. disbursed in two equal installments. The funds will be applied to your tuition and fees. If any PLUS loan funds Your parent’s PLUS Loan can’t be canceled if: remain, your parents will receive the amount as a check, . You didn’t complete your program of study at your not to exceed the amount of the PLUS loan. school (unless you couldn’t complete the program for a valid reason—because the school closed, for What's the interest rate? example) Direct PLUS Loans first disbursed on or after July 1, 2018 . You didn’t like the school or the program of study and before July 1, 2019 have a fixed interest rate of 7.6%. . You didn’t obtain employment after completing the program of study Other than interest, is there a charge to get a PLUS Loan? Your parents will pay a fee of up to 4.248% of the loan, For more information about loan discharge or repayment: deducted proportionately each time a loan disbursement Parents should contact the Direct Loan Servicing Center is made. For a Direct PLUS Loan, the entire fee goes to at 1-800-848-0779, or go to the government to help reduce the cost of the loans. Also, https://studentaid.ed.gov/sa/repay-loans/forgiveness- your parents may be charged collection costs and late fees cancellation. if they don’t make their loan payments when scheduled. Repayment Information When do my parents begin repaying the loan? After you graduate or leave school, you have a period of For PLUS loans made to parents disbursed on or after time before you have to begin repayment. This “grace July 1, 2008, the borrower has the option of beginning period” is six months for a Federal Stafford Loan. repayment on the PLUS loan either 60 days after the loan is fully disbursed, or to wait until six months after the The repayment period for all PLUS Loans begins on the dependent student on whose behalf the parent borrowed date the loan is fully disbursed, and the first payment is ceases to be enrolled on at least a half-time basis. due within 60 days of the final disbursement. Parent PLUS Loan borrowers whose loans were first disbursed How do my parents pay back these loans? on or after July 1, 2008, may choose to have repayment They'll repay their Direct PLUS Loan to the U.S. deferred while the student for whom the parent borrowed Department of Education's Direct Loan Servicing Center. is enrolled at least half-time and for an additional six To read more about repayment options, visit months after that student is no longer enrolled at least https://studentaid.ed.gov/sa/types/loans/plus#repaymen half-time. Interest that accrues during these periods will t-plans. be capitalized if not paid by the borrower.

Is it ever possible to postpone repayment of a PLUS Exit Counseling Loan? You'll receive information about repayment, and your Yes, under certain circumstances, your parents can receive loan provider will notify you of the date loan repayment a deferment on their loans. begins. It’s extremely important to make your current loan payment due on time either monthly (which is If they temporarily can’t meet the repayment schedule, usually when you'll pay) or according to your repayment they can also apply for forbearance on their loan, as long schedule. If you don't, you could end up in default, which as it isn’t in default. During forbearance, their payments has serious consequences. Student loans are real loans— are postponed or reduced. just like car loans or mortgages. You have to pay back your student loans. Find out about your obligations in this Generally, the conditions for eligibility and procedures for section so you can stay on top of your loans. The Exit requesting a deferment or forbearance apply to both Counseling Session must be completed at least one month Stafford Loans and PLUS Loans. However, since all PLUS prior to the start of your externship. For more information Loans are unsubsidized, your parents will be charged regarding this process, you will need to contact the Bursar interest during periods of deferment or forbearance. If at ICE. they don’t pay the interest as it accrues, it will be capitalized (that is, added to the principal amount of the Get Your Loan Information loan, and additional interest will be based on that higher The U.S. Department of Education's National Student amount). If your parents are considering a deferment or Loan Data System (NSLDS) allows you to access forbearance, they must contact the lender. They may need information on loan and/or federal grant amounts, your to submit additional documents as well. They must loan status (including outstanding balances), and continue to make payments, aside from the interest, until disbursements made. Go to www.nslds.ed.gov. they receive confirmation of approval from the lender. Paying Back Your Loan(s) Can a PLUS Loan be discharged (canceled)? You have a choice of repayment plans. How much you pay Yes, under certain conditions. A discharge (cancellation) and how long you take to repay your loans will vary releases your parents from all obligations to repay the depending on the repayment plan you choose. There are loan. If your parents are considering a discharge of a loan, several repayment plans available: Standard, Extended,

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Graduated, Income Based Repayment (IBR), and the top of what you already owe. Income Contingent Repayment (ICR). . You can be sued.

Go to the Repayment Plans and Calculators page on the Loan Consolidation Department of Education web site A Consolidation Loan allows you to combine all the (https://studentaid.ed.gov/sa/repay- federal student loans you received to finance your college loans/understand/plans) for more information about the education into a single loan. You can get more various repayment plans and to calculate your estimated information about loan consolidation at repayment amount under each of the different plans. https://studentaid.ed.gov/sa/repay-loans/consolidation

The Publication Funding Education Beyond High School: Return of Title IV Funds The Guide to Federal Student Aid provides additional The law specifies how ICE must determine the amount of information on repayment options, with examples of Title IV program aid that you are eligible for if you monthly payments for different loan amounts, and covers withdraw from school. The Title IV programs are the other topics you need to consider when managing your following: Federal Pell Grants, Stafford Loans, and PLUS loans. You can see the entire publication at Loans. https://studentaid.ed.gov/sa/sites/default/files/funding- . When you withdraw, the amount of Title IV program your-education.pdf aid that you have earned up to that point is determined by a specific formula. If your total Trouble Making Payments disbursements exceed more than you are entitled to, If you're having trouble making payments on your loans, based upon the calculations, the excess funds must contact your lender as soon as possible. Your lender will be returned by the school, which may result in a work with you to determine the best option for you. remaining balance due to the school. You will be Options include: responsible for this balance. . Changing repayment plans. . The amount of aid that you have entitled to keep is . Deferment - If you meet certain requirements. A determined on the number of days in attendance. All deferment allows you to temporarily stop making ineligible funds must be returned either by the payments on your loan. school, the student, or both. Federal software is used . Forbearance - If you don't meet the eligibility to calculate the amount of ineligible aid to be requirements for a deferment but are temporarily returned and by whom. Once you have completed unable to make your loan payments. Forbearance more than 60% of the period of enrollment, you are allows you to temporarily stop making payments on entitled to receive all scheduled aid. your loan, temporarily make smaller payments, or . If you did not receive all of the funds that you earned, extend the time for making payments. Read more you may be due a post-withdrawal disbursement. If about deferments and forbearance options at your post-withdrawal disbursement includes loan https://studentaid.ed.gov/sa/repay- funds, the school must get your permission before it loans/deferment-forbearance can disburse them. You may choose to decline some If you stop making payments and don't get a deferment or or all of the loan funds so that you don’t incur forbearance, your loan could go into default, which has additional debt. The school may automatically use all serious consequences. Contact your lender regarding or a portion of your post-withdrawal disbursement of options for postponing repayment if you are having grant funds for tuition or fees. trouble making payments. . There are some Title IV funds that you were scheduled to receive that cannot be disbursed to you Default once you withdraw because of other eligibility If you default, it means you failed to make payments on requirements. For example, if you are a first-time, your student loan according to the terms of your first-year student and you have not completed the promissory note, the binding legal document you signed first 30 days of your program before you withdraw, at the time you took out your loan. In other words, you you will not receive any Direct loan funds that you failed to make your loan payments as scheduled. Both would have received had you remained enrolled past ICE, the financial institution that made or owns your loan the 30th day. and, the federal government (your Direct Loan Lender) . Any amount of unearned grant funds that you must can take action to recover the money you owe. return is called an overpayment. The maximum amount of a grant overpayment that you must repay Here are some consequences of default: is half of the grant funds you received or were . National credit bureaus can be notified of your scheduled to receive. You must make arrangements default, which will harm your credit rating, making it with the school or the Department of Education to hard to buy a car or a house. return the unearned grant funds. . You would be ineligible for additional federal student . The requirements for Title IV program funds when aid if you decided to return to school. you withdraw are separate from the ICE New York . Loan payments can be deducted from your paycheck. campus refund policy. Therefore, you may still owe State and federal income tax refunds can be withheld funds to ICE to cover unpaid institutional charges. and applied toward the amount you owe. ICE may also charge you for any Title IV program . You will have to pay late fees and collection costs on funds that ICE was required to return. The Bursar

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will notify you of any funds that were returned. loans, and state funded loans. It is an extended payment Various departments can provide you with the plan with interest ranging between 7.75-12.90% for requirements and procedures for officially Hospitality & Hotel Management Diploma Program, withdrawing from school. They include the Registrar Diploma in Restaurant & Culinary Management, Career and Bursar. Culinary Arts Program, and Career Pastry & Baking Arts Program. The interest rate is based on credit score and If you have questions about your Title IV program funds, repayment time is five or 10 years. There is a non- you can call the Federal Student Aid Information Center refundable 2% fee (up to $250.00) to the amount being at 1-800-4-FEDAID (1-800-433-3243).TTY users may financed when applying. Please contact the Office of call 1-800-730-8913. Information is also available on Student Financial Services for more information on how Student Aid on the Web at www.studentaid.ed.gov. to submit an application. ______

PRIVATE LOANS ENROLLMENT AGREEMENT PAYMENT PLAN The Career Training Smart Option Student Loan is a Students who intend to pay their balance by check or private, credit-based student loan through Sallie Mae. credit card can do so with an interest-free payment plan. This loan helps students save money, build good credit The student is required to put 10% down to reserve their and pay off their student loan debt faster. Students who seat (see Fees for additional details). The Balance Due apply with a creditworthy co-signer benefit from low must be paid 30 days prior to the start of the student’s interest rates. Interest rates vary and are reset on a externship for the Culinary Arts, Pastry & Baking Arts and monthly basis. Borrowers may apply for a co-signer Hospitality & Hotel Management Diploma Programs. release upon successful completion of their program. Alternatively, the Balance Due must be paid 30 days prior Monthly interest-only payments are required during the to the end of the Diploma in Restaurant & Culinary in school period and during the six-month grace period. Management, The Techniques of Artisan Bread Baking Both interest and principal are due following the six- and The Art of Cake Decorating programs. There is a month grace period. Please visit standard one-time origination fee for all multiple month http://www.salliemae.com/ctsmartloan to get started. payment plans equal to 1.9%.

What you may need to refer to when applying: When you visit ICE, please bring the following: • Your Social Security Card • Your Social Security Card • Your valid Driver’s License or state ID • Your valid Driver’s License or state ID • Your alien registration card or Permanent Resident • Prior year tax return Card (if you are not a U.S. citizen) — both sides ______• Two different contact references, with valid addresses and telephone numbers REFUND POLICY *In most cases, federal loans have better terms and The Institute of Culinary Education’s New York campus conditions than private student loans, so consider that uses the New York State refund policy. For the purpose of option first. Nonetheless, private student loans are very refund calculation, the total length of each program is helpful in filling the gaps. divided into quarters as outlined in the coordinating Enrollment Agreements. A student will receive a refund New Jersey residents may be eligible for assistance for any quarter or fraction thereof that occurs after through the Higher Education Student Assistance his/her withdrawal or termination. Authority of New Jersey (HESAA) after federal aid is 1. Students may withdraw from the school at any time exhausted. The assistance that is available through the subject to the school’s refund policy by providing HESAA is the NJCLASS loan. There are no annual and/or verbal or written notice of withdrawal to the Dean of aggregate loan limits. NJCLASS may be used for school Students and/or Registrar. The failure of a student related expenses including tuition and fees, books, and to notify the Dean of Students or Registrar in writing supplies, as well as room and board. HESAA reduces the of withdrawal may delay refund of tuition due interest rate during school and for the first 48 monthly pursuant to Section 5002 of the Education Law. payments of principal and interest. 2. If a student is denied admission to the school, he/she will receive a refund of all monies paid. NJCLASS Loans are variable or fixed rate products 3. If a student enrolls prior to visiting the school’s financed through the annual sale of tax-exempt bonds. facility, he/she may cancel within three (3) days of Finance terms of 10 years, 15 years or 20 years are touring the school’s facilities and inspecting the available, as well as different repayment option. Please equipment and receive a refund of all monies paid. visit http://www.hesaa.org/Pages/NJCLASSHome.aspx 4. If student cancels within three (3) days of signing the for more information and to get started. Enrollment Agreement, he/she will receive a refund ______of all monies paid except the cost of uniforms and e- books, provided that all other items received are TUITIONFLEX PROGRAM returned in unused condition. The TuitionFlex Program is a financing option potentially 5. If a student cancels within four to seven (4-7) days of available to students who have applied for all potential signing the enrollment agreement, but prior to the scholarships, federal grants, federal loans, private student commencement of classes, he/she will receive a

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refund of all moneys paid, except for the registration pursuant to section 5001 of the New York Education fee and cost of uniforms and e-books, provided that Law. If the school dismisses the student for any all other items received are returned in unused reason, any refund owed to the student will be paid condition. If a student cancels within four to seven within 45 days of dismissal. (4-7) days of signing the enrollment agreement but after instruction has begun, he/she will receive a Specific information pertaining to VA refunds may be refund of all monies paid except for the registration found at https://benefits.va.gov/gibill/. fee and any amounts paid for materials received and personalized uniforms ordered. Federal Financial Aid refund and return of funds 6. Thereafter, a student is liable for: information may be found at a. The $85 registration fee; plus https://studentaid.ed.gov/sa/ or above in Return of Title b. The cost of any texts, books, knives, equipment IV Funds. and tool kits received, food costs, and personalized uniforms ordered, whether or not Tuition Reimbursement Account received; plus The Tuition Reimbursement Fund is designed to protect c. The tuition liability as of the student’s last date the financial interest of students attending non-degree of physical attendance as determined by the proprietary schools. If a school closes while you are in school’s records. Tuition liability is divided by attendance, prior to the completion of your educational the number of quarters in the program in which program, then you may be eligible for a refund of all a student is enrolled. Tuition liability is limited tuition expenses which you have paid. If you drop out of to the quarter during which the student school prior to completion and you file a complaint withdrew or was dismissed plus tuition for any against the school with the State Education Department, previous quarters completed. you may be eligible to receive a tuition refund if the State 7. If a student withdraws or is dismissed during the Education Department is able to provide factual support first quarter, the student’s tuition liability for such that your complaint is valid and to determine that there quarter is as follows: was a violation of Education Law or the Commissioner's . Prior to or during the first week 0% Regulations as specified in Section 126.17 of the . During the second week 25% Commissioner's Regulations. To file a claim to the Tuition . During the third week 50% Reimbursement Fund, you must first file a complaint with . During the fourth week 75% the State Education Department at the address below. . After the fourth week 100% The staff of the State Education Department will assist 8. If a student withdraws or is dismissed during any you in the preparation of a tuition reimbursement form. subsequent quarter, the student’s tuition liability for such quarter is as follows: New York State Education Department . Prior to or during the first week 25% 116 West 32nd Street, 5th Floor . During the second week 50% New York, New York 10001 . During the third week 75% Attention: Bureau of Proprietary School Supervision . After the third week 100% (212) 643-4760 9. A refund may exceed the amount stated above if ______applicable state or federal law or accreditation standards, as may be amended from time to time, WEEKLY TUITION LIABILITY CHARTS provide for a greater refund. Please see Appendix B. 10. If a student withdraws for any reason, any refund owed to the student will be paid within 45 days of the school’s receipt of written notice of withdrawal, or, if no such notice is provided, within 45 days of the date on which the student is deemed to have withdrawn

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ACADEMIC POLICIES

ATTENDANCE ICE itself cannot award college credit, but cooperating Lateness will affect participation grades. Students who are colleges and universities may. Note that the actual late more than five (5) times in a module will be referred amount of credit awarded is up to the awarding to the Disciplinary Committee and may subject to grade institution. For more information, please visit reduction, course failure or dismissal. Attendance is taken http://www.nationalccrs.org/. prior to the start of each lesson and some schedules meet for more than one lesson per day. Any student that is not Articulation Agreements present for at least two hours in a four-hour lesson or at For students interested in pursuing an Associate’s or least one hour in a two-hour lesson will be marked absent. Bachelor’s degree, ICE has formal articulation agreements in place with the below colleges/universities. These Specific program and schedule policies can be found partner schools have committed to awarding a set amount within each program’s description. of college credit to graduates of ICE diploma programs. ______Students may also be able to transfer college credits earned at other institutions, as well as earn credit through MAKE-UP POLICIES exam and life/work experience. • Excelsior College - http://www.excelsior.edu/ Make-Up Classes o A.S. in Liberal Arts ICE does not offer make-up classes. o A.A.S. in Administrative Management Studies • NY Institute of Technology - https://www.nyit.edu/ Make-Up Written Examinations o B.S. in Hospitality Every instructor will provide you with his or her own make-up policy. Examinations are scheduled and College Credit – Disclaimer Statement administered by your module instructor. Licensed private career schools offer curricula measured in clock hours, not credit hours. Certificates of Make-Up Practical Examinations completion, i.e. school diplomas, are issued to the Make-up practical examinations require the permission of students who meet clock hour requirements. The the Office of Student Affairs (documentation of the reason granting of any college credit to students who participated for missing the exam may be required). A student must in and/or completed a program at a licensed private demonstrate extenuating circumstances as cause for career school is solely at the discretion of the institution of missing a practical. It is your responsibility to contact the higher education that the student may opt to Office of Student Affairs to discuss a make-up practical subsequently attend. exam and make-ups must be scheduled within 14 days of ______the missed exam. A student may only make up one practical examination during the entire program. EXTERNSHIP ______Commencement of Externship MAXIMUM TIME TO COMPLETE PROGRAM Externships must begin within 7 days from the last day of All aspects of the program (in-class and externship) must class. Failure to commence externship within this be completed within 150% of the program length. timeframe will result in administrative dismissal. The ______student must successfully complete the externship to graduate from the Culinary Arts, Pastry & Baking Arts TRANSFER CREDITS and the Hospitality & Hotel Management Diploma The Institute of Culinary Education does not accept Programs. transfer credits. Students studying on M-1 visas must begin their National College Credit Recommendation Service (NCCRS) externship immediately following (within 7 days) of their ICE is proud to have been evaluated by the National last class and complete a minimum of 22 hours per week College Credit Recommendation Service (NCCRS), an at the site. organization chartered by the University of the State of New York to make college credit recommendations. Duration Currently, graduates of our diploma programs are eligible The duration of the externship is 210 hours (200 hours to receive up to the below number of college credits: for Hospitality & Hotel Management) and must last at • Career Culinary Arts Program – 16-19 least six weeks. Students must complete a minimum of 12 • Career Pastry & Baking Arts Program – 15-18 hours and a maximum of 35 hours per week. No credit • Diploma in Restaurant & Culinary Management – 16 will be given for hours logged in excess of the 35-hour per • Hospitality & Hotel Management Diploma Pro. – 24 week limit.

NCCRS makes credit recommendations to 1,500 colleges Attendance Journals and universities to use as a guide in granting college credit Students are required to submit attendance journal for courses taken at non-degree granting institutions. records at the end of each week interval of their externship. There must be no interruption in weekly

43 externship attendance. The attendance journal form is supplied by ICE and must be signed by the designated ASSESSING STUDENT PROGRESS representative of the site who signed the externship Student progress is closely monitored by the Office of agreement. Attendance forms may be transmitted Student Affairs (OSA). Students will be contacted if their electronically. grades indicate a difficulty in keeping up with the course work. In the event that a student fails to submit their attendance records when required, the career services advisor will Frequency of Evaluation attempt to reach the student. If this is unsuccessful, and A written report card is issued at the end of each module attendance cannot be verified at the site, the student will that lists course grades, cumulative grade point average, be sent a warning giving the student seven days to and absences. Please see each program description for produce the attendance journal or be specific evaluation criteria. dismissed. Repeated lateness will have an impact on a student’s final externship grade. Grades The following grade scale will be used: Evaluation Letter Grade Numerical At the conclusion of the externship, ICE will send an Grade Points Equivalent Explanation evaluation form to the designated representative of the A 4.00 95-100 Extraordinary site who will grade the student on key performance areas A- 3.67 90-94 Excellent including reliability, work habits, and technical abilities. B+ 3.33 87-89 Very Good This evaluation together with satisfactory completion of B 3.0 84-86 Good all externship-related assignments and policy compliance B- 2.67 80-83 Above Average constitutes the final assessment of the externship course. C+ 2.33 77-79 Fair C 2.0 74-76 Average Student Feedback/Incidents C- 1.67 70-73 Needs Improvement Students encountering problems at the externship site D+ 1.33 67-69 Below Average should communicate their concerns to their designated D 1.0 65-66 Passing career services advisor. Additionally, a student must F 0 0-64 Failing immediately contact their advisor should they be injured at the site. At the conclusion of externship, students are required to complete an evaluation/report of the CGPA (Cumulative Grade Point Average) is weighted by externship experience. course length.

Disciplinary Aspects Academic Support Program Any student whose externship is terminated by the site is The OSA works closely with at-risk students. Students required to notify ICE immediately. ICE will investigate whose Cumulative Grade Point Average (CGPA) is below the circumstances surrounding the termination and the 2.0 or other students whose grades indicate difficulty with student may face disciplinary action, including but not the course work, will be scheduled for a conference with limited to course failure or dismissal. Students who the OSA to determine the nature of the problem and terminate or interrupt their externship without arrive at an improvement plan. This may include practical authorization from ICE will also face disciplinary action. tutorials which will give a student an opportunity to Terminated students must begin logging hours at a new, repeat techniques that the student has not mastered. The approved site within 14 days of their last date of number of sessions required and subject matter to be externship attendance, or face dismissal. covered will be determined by the OSA, with input from the Chef-Instructor and the student. Necessarily, these Externship Placement tutorials will be offered outside of class time. Students are required to investigate potential externship sites during their training at ICE and student preferences Incompletes will be considered in determining where students will Students who fail to meet the requirements of a course extern. However, the final approval regarding placement (written or practical examinations or projects) will rests with ICE and New York State’s Bureau of receive an incomplete. Incompletes must be resolved Proprietary School Supervision (BPSS). The externship within 14 days of the end of the course. If after 14 days an incomplete is still unresolved (written or practical must be completed at a site in New York State, within th commutable distance from ICE. Students interested in examinations or projects are not completed by the 14 externing at a site outside this area are required to apply day), the incomplete will become an F. to BPSS for a waiver and site approval. An externship must be completed in its entirety at a single site unless Course Repetition & Failure extenuating circumstances exist, in which case the student Students who fail a course must repeat it. The grade for may make a request to their career services advisor for a the retake will be the course grade. A course may be reassignment to another externship site. Students retaken only once. Students who fail the course for a requesting an externship at a site that compensates second time or who fail to attend a scheduled retake of the externs must hold valid U.S. work authorization. course will be dismissed and a refund issued in ______accordance with New York State and Title IV regulations.

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Typically, students retake a course while maintaining more than three absences, and who have not failed a enrollment in their original class. The student will be course will be accorded honors. assigned to retake the failed course in a different class with a schedule that will not conflict with the original Graduation Ceremony class. Repeat classes are assigned based on space A formal graduation ceremony will be held offsite each availability and delays are possible. It is essential to attend spring to acknowledge and honor students who have met all classes in repeated course since failure will result in the above Graduation Requirements. For questions dismissal. Any student who is absent more than once regarding the ceremony, please contact [email protected]. during the retaken class will be dismissed a refund issued in accordance with New York State and Title IV Receipt of Diploma regulations. Diplomas are issued approximately 6-8 weeks from the end date of externship (i.e. Graduation Date) for Career In extraordinary cases, a student may be assigned to Culinary Arts, Career Pastry & Baking Arts and repeat a failed course via Independent Study. In such Hospitality & Hotel Management Diploma Programs. For cases, a student will work with an instructor in a small Diploma in Restaurant & Culinary Management students, group or individual setting. Students who fail their diplomas are issued approximately 6-8 weeks from the externship course must begin a new 210-hour externship Graduation date. (200 hours for Hospitality & Hotel Management). The externship must be restarted within 14 days of the LDA Diplomas are not issued to graduates of The Art of Cake (last date of attendance) at the prior externship. The Decorating or The Techniques of Artisan Bread Baking grade for the retake will be the course grade. courses. Graduates of these courses receive a certificate upon completion. In all cases, a student must successfully complete all the ______courses that comprise their program within 150% of program length (including any retaken courses). If at any SATISFACTORY ACADEMIC PROGRESS time it becomes impossible for a student to complete the All students are required to maintain Satisfactory program within the 150% limit, the student will be Academic Progress. Satisfactory Academic Progress has dismissed and a refund issued in accordance with New two criteria: York State and Title IV regulations. . Qualitative - A student’s CGPA must be 2.0 or higher; Due to the sequential nature of the programs, withdrawal . Pace - The student’s rate of completion must assure from a course will be treated as a withdrawal from the graduation within 150% of the program’s length. The program. ICE will initiate the refund policies mandated pace at which the student is progressing will be by New York State and Title IV regulations. The last date measured by dividing the cumulative number of of attendance will be considered the date of withdrawal. hours the student has successfully completed by the cumulative number of hours the student has Foreign Students attempted. Foreign students who fail a course may be required to fill out a Form G-1145, E- Notification of The Office of Student Financial Services measures both Application/Petition Acceptance and Form I-539, Qualitative SAP and Pace at the end of each Title IV Application to Extend/Change Non-Immigration Status financial aid payment period. The Director of Student with the Department of Homeland Security to extend Financial Services will place a student who fails to achieve their Visa in order to retake their externship. There is no SAP on Financial Aid Probation and staff will notify the guarantee that the extension will be granted. student within 48 hours. ______Financial Aid Probation GRADUATION Students who are placed on Financial Aid Probation may continue to receive Title IV financial aid during the Graduation Requirements probationary payment period. A student must meet the following criteria in order to graduate and qualify for a diploma: 1. Minimum GPA of 2.0. 2. Minimum attendance of 90% of scheduled classes. 3. Completion of all course requirements, including externship where applicable. 4. Satisfaction of all financial obligations to the school. 5. All courses successfully completed.

Honors Students graduating with a final GPA of 3.67 or higher, no more than three absences, and who have not failed a course will be accorded highest honors. Students graduating with a final GPA between 3.33 and 3.66, no

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Appeals from Financial Aid Probation A student who has been placed on Financial Aid Probation may appeal. Appeals must be made in writing to the Director of Student Financial Services within 14 days. The appeal must assert a serious reason for the inability to meet SAP including student injury or illness, death of relative or other special circumstances and explain what has changed that will allow the student to achieve SAP at the next evaluation. In deciding the appeal, the Director will consult with the Dean of Students. If the appeal is granted, the Director of Student Financial Services will reinstate the student’s Title IV aid for one payment period. The student will be notified by the Office of Student Financial Services within 48 hours of the decision.

Academic Plan Any student that is put on SAP Probation and does not file an Appeal with the Director of Student Financial Services or whose appeal is denied will meet with the OSA to work out an Academic Plan. This Academic Plan will follow the same procedures as the school’s Academic Support Program in which the OSA works closely with at- risk students. Students whose CGPA is below 2.0 or other students whose grades indicate difficulty with the course work, will be scheduled for a conference with the OSA to determine the nature of the problem and arrive at an academic improvement plan. This may include practical tutorials which will give a student an opportunity to repeat techniques that the student has not mastered. The number of sessions required and subject matter to be covered will be determined by the OSA, with input from the Chef-Instructor and the student. Necessarily, these tutorials will be offered outside of class time.

Removal from Financial Aid Probation A student will be removed from probationary status if, at the next evaluation, he/she achieves SAP.

A student who has failed to achieve SAP at the end of the probationary period will be dismissed. A student will also be dismissed at any time at which it becomes mathematically impossible to graduate with a CGPA of 2.0. Please see Withdrawal, Dismissal & Reinstatement Policies for appeal information.

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ADMINISTRATIVE POLICIES

CLOCK HOUR and buttoned to the top. One clock hour is 60 minutes. 3. Checkered chef’s pants clean and wrinkle-free. ______Effective for classes beginning 10/1/18 and later, black chef’s pants must be worn instead of checked. HOLIDAYS 4. White apron. The NYC campus observes the following holidays. Career 5. Black, oxford shoes or leather clogs with closed classes are not scheduled to be held on the below days: backs. Perforated clogs, plastic clogs or those with 2018-2019 Holidays/Breaks* strap-backs are not permitted. All shoes must cover Labor Day 9/1/18 - 9/3/18 the entire top of the foot. Nonslip soles are required Rosh Hashanah Eve 9/9/18, Eve 9/10/18 on all shoes. Only black shoes may be worn. Yom Kippur Eve 9/18/18, Eve 9/19/18 6. Socks. Columbus Day 10/6/18 - 10/8/18 7. Two school-issued blue side towels. Thanksgiving Eve 11/21/18, 11/22-11/25 Winter Break 12/23/18 - 1/1/19 Students who come to class out of uniform (this includes not having side towels or wearing a dirty uniform) may Martin Luther King Day 1/19/19 - 1/21/19 receive a deduction in their grade. A student may not be Presidents Day 2/16/19 - 2/18/19 admitted to class if he or she is missing a coat, pants, Easter/Passover 4/19/19 - 4/21/19 shoes or socks. Repeated violations of the dress code may Memorial Day 5/25/19 - 5/27/19 result in disciplinary action. Independence Day 7/4/19-7/7/19 Labor Day 8/31/19 - 9/2/19 Students who need replacement uniforms should go to: Rosh Hashanah Eve 9/29/19, Eve 9/30/19 OK Uniform Co, Inc. Yom Kippur Eve 10/8/19, Eve 10/9/19 253 Church Street New York, NY 10013 Columbus Day 10/12/19 - 10/14/19 Phone: (212) 791-9789 • Fax: (212) 791-9795 Thanksgiving Eve 11/27/19, 11/28-12/1 TOLL FREE: (866) 700-5765 Winter Break 12/23/18 - 1/1/20

*Subject to change; please refer to your class schedule Replacement hats, towels, aprons, jackets and pants are (provided on your first day of class) for details. available for purchase at the reception desk. ______The New York City Health Code prohibits wearing SCHOOL CLOSING kitchen uniforms outside the kitchen. Please do not wear To find out if the school is closing for inclement weather the uniform when traveling to or from the Institute. or for any other reason, please call the school’s general number: (212) 847-0700. If the normal recording plays, Hygiene this means that the school is open and all classes are The obligation to prepare wholesome food in a safe, running as scheduled. If the school will be closed for some hygienic manner is a serious one and the Institute is or all classes on a given day, a new voice recording will say committed to teaching its students to comply with all specifically that the school is closed and for what classes health code regulations. In keeping with these standards, and for how long. Again, if the recording doesn’t mention students are required to observe the following hygiene any closing, the school will be open and classes will run as guidelines: scheduled. Any canceled class will be rescheduled for the 1. Men must be clean-shaven or have neatly trimmed next time that your class meets and a revised schedule will beards and mustaches. be handed out in your classroom. 2. All hats must cover a student’s hair. The hat must ______come down over the top of the head exposing the forehead with no hair showing. All hair, front back DRESS CODE and sides must be under the hat. No ponytails, locks or braids may be outside of the hat for both men and Career Culinary Arts, Career Pastry & Baking Arts, The Art of women. For those that have exceptionally long hair, Cake Decorating, and The Techniques of Artisan Bread there are special stocking caps that are commercially Baking Programs available. No handkerchiefs may be used in lieu of a Proper dress is an important aspect of professionalism. hair net or stocking cap. Moreover, in the food service industry, uniforms are 3. Nails must be free of polish and trimmed short. mandated by the New York City Health Code. Students 4. No jewelry beyond smooth-surfaced rings, studs and are required to be in uniform (including hats) whenever stud-type earrings may be worn. they are in class. Students may change their clothes in 5. No nose rings, lip rings or hoop earrings may be either the locker rooms or the bathrooms. No one is worn. permitted to change in the hallways. Student uniform 6. Wash your hands whenever you enter the kitchen, includes: before beginning to cook and after you touch any 1. White commis cap potentially hazardous food. It is also important to 2. Institute white chef’s coat, clean and wrinkle-free wash your hands after you touch your mouth, face or

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hair and after using the toilet. Use hand sanitizer verifying documentation is required. Leaves will not frequently. be granted for vacations or other frivolous reasons. 7. Wear gloves when handling any food that will not 4. The period of the LOA may not begin until the undergo further cooking before being served. student has submitted and the school has approved a 8. Notify the Chef-Instructor if you cut or otherwise written and signed request for an approved leave of injure yourself and wear gloves when appropriate. absence, except in those cases where unforeseen 9. Be certain that your Instructor fills out an accident circumstances prevent a student from submitting a report in the event you are injured (see Student request in advance. In such cases, the student must Injury Policy for additional information). be able to provide, at a later date, the request and the 10. Notify the Chef-Instructor if you are ill. Students reason(s) for the LOA along with documentation to who appear to be ill may be sent home to avoid show that the LOA could not have been requested in contagion. advance. In these instances, the effective date of the LOA period can be no earlier than the date that the Diploma in Restaurant & Culinary Management and circumstance prevented the student from attending Hospitality & Hotel Management Diploma Programs school. While business attire is not required, students are 5. The student must specify the length of leave expected to dress in well-maintained, casual clothes. Tee requested. shirts with messages, torn jeans, shorts, tank tops, bare 6. If the request is granted, the school will provide a midriffs and see-thru attire are prohibited. written approval to the student. LOAs are granted in ______increments of no more than 30 days. For leaves in excess of 30 days, the student must contact the OSA IDENTIFICATION BADGE POLICY prior to the expiration of the leave to request a Students must be able to identify themselves at all times. renewal. There are two (2) forms of identification that are issued to 7. If circumstances warrant, leaves may be extended up students within five (5) days of starting the program: to 180 days from the last date of attendance, upon 1. ICE photo ID, and approval from OSA. An LOA may not exceed 180 2. Building access badge. days within any 12-month period. 8. Due to scheduling constraints, no more than one These will remain active throughout the duration of the LOA will be granted. program and must be accessible and made available upon 9. The registrar will determine possible return date(s). request while on school premises. Note that your building Due to space constraints, the student may be access badge is required to gain entry into Brookfield required to change their class schedule upon return. Place. 10. Students returning from an LOA may be unable to return to a class meeting on their original schedule Please report lost or stolen ID and access badges to the due to a lack of space. In these cases, the student will Office of the Registrar immediately. Replacements will be not be charged any additional tuition. Should the issued as necessary and, depending on the number of student be transferred to a less expensive class the replacements issued, may cost a nominal fee. The Office student will receive a pro-rata refund. If a class of of the Registrar may be reached at (212) 847-0700 ext. equal tuition is available, offered, and refused by the 842. student, it is considered a voluntary transfer and is ______subject to pro-rata charges. 11. Failure to return from the LOA on the scheduled day LEAVE OF ABSENCE POLICY will result in the student being dismissed as of the In order to derive the maximum benefit from our last date of attendance and subject to refund policies educational experience it is important to take the program mandated by New York State and Federal Title IV as an uninterrupted whole. Extended absences greatly regulations. reduce the retention of information and interfere with 12. Funds that represent a credit balance may be paid to effective learning. For these reasons, the Institute of a student on a LOA. Culinary Education discourages students from taking 13. A student who has federal financial aid is considered leaves of absence. However, the school recognizes that to be in continued enrollment during an approved events occasionally occur that require a student to LOA. However, if the student fails to return at the interrupt his or her education. A student may request a end of the leave, he or she is considered to have Leave of Absence (LOA) from the Office of Student withdrawn as of the last date of attendance, and a Affairs (OSA) only under the following policy: return of federal funds calculation will be 1. The student must request the LOA in writing and required. In addition, the student will be considered must explain the reason for the requested leave. to have withdrawn as of the last date of attendance 2. The student must request the LOA on or before their for purposes of the in-school loan deferment, and the last date of attendance in class. A form requesting a 180-day grace period before repayment obligations leave may be obtained from the OSA. begin will have started to run as of the beginning of 3. Student must demonstrate serious circumstance. the LOA. The student will be subject to refund Acceptable reasons include, but are not limited to, policies mandated by New York State and Federal personal illness or illness of a close relative, Title IV regulations. bereavement, financial hardship or military and

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14. Students on a LOA may not partake in Student reapplying (except those students who withdrew without Services, ex: use of recreational class credits. prejudice). All students applying for readmission after 180 15. Students returning from a LOA will typically not days will be required to participate in a skills assessment return in their original class cohort. Additionally, to determine the appropriate point of return. The actual students are not guaranteed a return to their original date of return will be subject to class availability as schedule due to space and/or class availability. determined by the Registrar. While ICE will make every Additional tuition will not be charged if the student effort to avoid reinstating a student into a class with is transferred to a more expensive class, if that is the higher tuition, it may not always be possible. In these only class available. However, if a class of equal cases, the Bursar or Department of Student Financial tuition is available, offered, and refused by the Services will review these details with students prior to student, it is considered a voluntary transfer and is final confirmation of the return date. subject to pro-rata charges. Should the student be transferred to a less expensive class, the student will Students who apply for readmission a year or more after receive a pro-rata refund. the date of withdrawal are generally required to retake the ______entire program. Those students will also be required to formally reapply with the Office of Admissions if their CLASS TRANSFERS admissions application is more than two years old.

Voluntary Transfer ICE reserves the right to decline to readmit students who Any student who voluntarily elects to transfer to a withdraw after a prior dismissal. In all cases the student different class schedule, will be charged pro-rata the will require clearance from the Dean of Students prior to tuition difference (if any). Should the student elect to readmission. transfer to a less expensive class, the student will receive a pro-rata refund. Academic Dismissal Students who fail to achieve SAP at the end of the Involuntary Transfer probationary period will be dismissed. Students will also Students returning from a leave of absence may be unable be academically dismissed at any time at which it to return to a class meeting on their original schedule due becomes mathematically impossible to graduate with a to a lack of space. In these cases, the student will not be CGPA of 2.0. See Satisfactory Academic Progress and charged any additional tuition. Should the student be Assessing Student Progress in the Academic Policies transferred to a less expensive class the student will section for details. receive a pro-rata refund. If a class of equal tuition is available, offered, and refused by the student, it is Administrative Dismissal considered a voluntary transfer and is subject to pro-rata Students who commit infractions of the conduct code charges. (other than those that result in immediate dismissal) will ______receive progressive discipline. The first infraction results in a written warning from the Office of Student Affairs. A WITHDRAWAL, DISMISSAL & REINSTATEMENT POLICIES second infraction will result in the student being placed on behavioral probation and a third infraction may result Withdrawal in dismissal. See the below Code of Conduct for Students may withdraw from the school at any time by additional information. providing verbal or written notice of withdrawal to the Dean of Students and/or Registrar. Pursuant to Section Attendance Dismissal 5002 of the Education Law, the failure of a student to Students may be dismissed for the following attendance notify the Dean of Students or Registrar, in writing, of infractions: their intent to withdraw may delay any refund of tuition 1. Exceeding the allowable number of absences for their that may be due. The last date of physical attendance will program. Specific Attendance policies may be found be considered the actual date of withdrawal. If a student within the overview of each program. ceases attendance without withdrawing, ICE will dismiss 2. Failure to begin externship within 7 days from the the student when the maximum number of absences are last day of the in-school portion of the program. accrued and initiate the refund policies mandated by New 3. Failure to submit externship timesheets in a timely York State and Federal Title IV regulations. manner.

Students with qualifying extenuating circumstances may Reinstatement from Dismissal be permitted to Withdraw without Prejudice, enabling Students who have been dismissed, regardless of the them to apply for readmission without waiting 180 days. reason, may file an appeal via email to the Vice President of Education explaining the circumstances that merit Readmission after Withdrawal reconsideration within 14 days of the dismissal. ICE Students who wish to return to the New York campus reserves the right to deny any appeal which is not received following withdrawal from a program, must apply for timely. Students appealing their dismissal are generally readmission through the Office of Student Affairs. required to meet with the Appeals Committee to explain Students who have withdrawn must wait a period of 180 the circumstance surrounding their dismissal. Appeals calendars days from their date of withdrawal before will be usually be decided within 14 days of the meeting.

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clean- up is mandatory. In the event the appeal is granted, the Office of Student 9. Cell phone use except for emergencies is prohibited Affairs will prepare a reinstatement plan detailing any during class. PDAs may be used for note taking with requirements and setting the time and point of the Instructors permission. readmission. While ICE will make every effort to avoid 10. iPads, laptops and other electronics may be used for reinstating a student into a class with higher tuition, it class purposes only. may not always be possible. In these cases, the Bursar or 11. Smoking is prohibited on Institute property. Department of Student Financial Services will review 12. Students are prohibited from any solicitation activity these details with students prior to final confirmation of on school premises. Students may not use class the return date. rosters or student lists for any form of solicitation. 13. Students are encouraged to share their experience in Students who have been dismissed from a program will class through social media and personal websites, not be eligible for re-instatement or re-enrollment unless blogs and videos, but may not disseminate or they have successfully completed the appeals process. otherwise make public any proprietary information ______of the Institute of Culinary Education. Prohibited activities include posting Institute recipes on the STUDENT CONDUCT POLICY internet (including on personal websites, blogs or videos) without the prior written consent of the Code of Conduct school. In order to assure that all our students benefit from a 14. Students may only take home food prepared in class. positive educational environment, we ask that you observe These items must be taken immediately at the end of the following rules. Compliance with them is reflected in class and not left in the refrigerators. All raw skill point awards. Consistent violations of these rules ingredients and supplies are school property and may may result in disciplinary action. not be taken. 15. Students are required to ask the Chef-Instructor’s All students are bound by the rules and regulations as permission before using anything from a kitchen stated in the Student Handbook including all Code of other than the one to which they are assigned. Conduct policies. These guidelines also apply while on 16. Eating or loitering in the locker rooms is prohibited trails, externship or any school- related activity (i.e. 17. Students are required to come to the school in volunteering). As a representative of the school, this also appropriate mental and physical condition to includes correspondence and contacts with industry participate in their classes. While at school, students professionals, businesses and associations that have a may not use, possess, distribute, sell or be under the professional relationship with the Institute of Culinary influence of alcohol or illegal drugs. The legal use of Education and its campuses. prescribed drugs is permitted only if it does not impair a student’s ability to function in a safe Violations of these rules may result in disciplinary action manner that does not endanger him or herself or and/or suspension of student services. other students. 1. Students must bring their knives and tool kits to 18. Students who are judged to be under the influence of every class. Chef–Instructors will indicate additional drugs or alcohol will be removed from class and a items (iPads, books, lessons) that are also required. disciplinary report will be filed. A second incident 2. Students are required to be in full uniform whenever will result in dismissal from the program. This policy they are in the kitchens. In compliance with the also applies to career students taking recreational health code, no students will be permitted to classes. participate in career cooking classes while in street 19. For those programs with an externship course, clothes. students are required to begin their externship 3. Students are required to practice safe food handling within seven (7) days of the last day of class. Failure techniques at all times. to do so will result in administrative dismissal. 4. Students are required to prepare for all classes by familiarizing themselves with the recipes, doing the Prohibited Conduct assigned reading, and completing the written The following actions are grounds for immediate assignments. dismissal: 5. Students are required to behave in a polite, courteous 1. Behaving in a violent manner. manner. Rude, vulgar or abusive language will not be 2. Engaging in hate speech relating to race, creed, color tolerated. Cursing in the classroom is not allowed or sexual orientation. and such activity will result in disciplinary action 3. Harassment (physical, verbal or sexual) of another which could cause suspension and ultimately lead to person including, without limitation, taunting, dismissal. mocking, mimicking or teasing. 6. Students are required to work effectively with others. 4. Threatening or intimidating another person in any Teamwork is essential for success at the Institute. manner. 7. Students are required to work in a neat and orderly 5. Theft of school property or the property of another manner. person. 8. Students are required to keep their work area clean 6. Reckless damage to Institute property or the and wash dishes as they go. Participation in kitchen property of others.

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7. Consuming alcohol in any Career Culinary or Pastry d. Failing to document direct quotations and class or outside of an approved area or event. No paraphrases with proper citation. alcohol may be consumed by any student who is 3. The school defines other forms of academic under 21 years of age. dishonesty as including but not limited to the 8. Refusal to comply with the directives of the faculty or following: administration given in performance of their duties. b. Fraud, deception, and the alteration of grades, 9. Academic dishonesty (cheating, plagiarism, timesheets or official records; alteration of Institute records including externship c. Changing examination solutions after the fact; timesheets, and unauthorized use of Institute d. Purchasing and submitting written documents). assignments, homework, or examinations or passing off the work of others as your own; Suspension e. Reproducing or duplicating images, designs, or Any student involved in Code of Conduct violations may Web pages without giving credit to the be suspended from their current class. This means that developer, artist, or designer; they will be removed from that class pending a f. Submitting work created for another course disciplinary hearing to determine appropriate sanctions if without instructor approval; any that will be imposed which may include dismissal. g. Misrepresenting oneself or one’s circumstance The Disciplinary Committee may be comprised of the to gain an unfair advantage Director of Education, Assistant Dean of Students, a h. Collaborating with another person(s) without Career Services Advisor, and an instructor. instructor approval; or i. Selling or providing papers, course work, or If it is determined that you are able to continue your assignments to other students. program, you may be transferred to another class that 4. Students may not make unauthorized copies of may have a different schedule and also may have copyrighted material on or using the school stipulations that apply (i.e. be on Behavioral Probation for computer systems, networks or storage media. the remainder of the program). Students may not store unauthorized copies of copyrighted works using school systems, networks If you are dismissed, you may appeal to the Vice President and/or storage media. Students may not download, of Education and School Director within 14 days of the upload, transmit, make available or otherwise dismissal. Such appeals must be made in writing and will distribute copyrighted material without be adjudicated within 14 days of receipt of the appeal. All authorization using school computer systems, appeal decisions are final. networks, Internet access or storage media, and may not use peer-to-peer file services that would promote If you are dismissed, the New York campus will initiate copyright infringement. The Institute of Culinary the refund policies mandated by New York State and Education reserves the right to monitor its computer Federal Title IV regulations. The last date of attendance systems, networks and storage media for compliance will be considered the date of dismissal. with this policy, at any time, without notice, and with or without cause. Additionally, the school reserves Academic Honesty and Copyright Infringement Policy the right to delete from its computer systems and Academic honesty, integrity, and ethics are required of all storage media, or restrict access to, any seemingly students and employees of the Institute of Culinary unauthorized copies of copyrighted materials it may Education. ICE will not tolerate cheating, plagiarism, or find, at any time and without notice. The school also other forms of dishonesty. reserves the right to restrict access to its computer 1. The school defines cheating as including but not systems, networks and storage media at any time for limited to the following: any reason. a. Using unauthorized materials such as books, notes, cell phone or PDA accessories or crib There are four possible consequences for violating the sheets to answer examination questions; academic honesty and copyright infringement policy: b. Taking advantage of information considered 1. Failure of the assignment unauthorized by one’s instructor regarding 2. Failure of the course examination questions; 3. Expulsion from the school c. Copying another student’s homework, written 4. Rescinding a diploma or certificate assignments, examination answers, electronic media, or other data; It is entirely within the discretion of the Institute of d. Assisting or allowing someone else to cheat; or Culinary Education to determine the appropriate e. Failure to report cheating to an academic consequence for any violation of this policy. official of the school. ______2. The school defines plagiarism as including but not limited to the following: STUDENT INJURY POLICY b. Representing the ideas, expressions, or The Institute of Culinary Education carries an Excess materials of another without due credit; Student Insurance Policy which provides additional c. Paraphrasing or condensing ideas from another coverage for those students injured on-premises or at person’s work without proper citation; or school-related events. If an incident occurs, the student

51 must complete a Student Injury Claim Form at or near (212) 643-4760 the time of the injury. www.acces.nysed.gov/bpss Or the When seeking medical coverage, the student must submit Accrediting Commission of Career Schools and their own insurance information as the “primary insurer,” Colleges as well as submit copies of any medical bills and http://www.accsc.org/ explanation of benefits to the school insurance provider. If a student does not submit these documents, they may All complaints considered by the Commission must be be required to assume responsibility for some or all of the submitted in written form, with permission from the related costs. complainant(s) for the Commission to forward a copy of the complaint to the school for a response. The For these students, the school will serve as the “secondary” complainant(s) will be kept informed as to the status of or “supplementary insurer.” In the event the student is the complaint as well as to its final resolution by the without personal coverage, the school plan will serve as Commission. the primary insurer. ______Please direct all inquiries to: Accrediting Commission of Career Schools and Colleges STUDENT COMPLAINT/GRIEVANCE PROCEDURE 2101 Wilson Boulevard, Suite 302 ICE encourages students to bring all complaints or Arlington, VA 22201 grievances about school-related situations to its attention. (703) 247-4212 All complaints will be promptly and fully investigated. The process explained below is designed to provide a Copies of the Commission complaint form are available at forum for students to address their dissatisfaction with the school and may be obtained by contacting the school’s the application of school policies or with interactions with Vice President of Education and School Director. The staff, faculty, administrators or other students. Accrediting Commission of Career Schools and Colleges 1. If the grievance is related to a class, a student should can also provide comparable program information related discuss the problem with the Instructor. to tuition, fees and program lengths. 2. If the student is not satisfied with the action taken by the instructor, the student should inform the Office For additional information pertaining to student rights, of Student Affairs. They will investigate and discuss please see Appendix C. the matter with the student and the Instructor and ______attempt to resolve the matter. 3. If a student is still dissatisfied with the handling of INFORMATION TECHNOLOGY POLICY his/her grievance, he/she must submit a written ICE is pleased to offer its students computer access in our request for a hearing to the Vice President of library. The primary purpose of the computers is to enable Education and School Director. A hearing panel will students to research topics related to their course of study. be convened consisting of the School Director, the Students using the computers are required to comply with relevant Dean, and an Instructor. A final decision the following guidelines: will be communicated to the student in writing . Do not attempt to download any software onto the within ten (10) working days. computers . Do not copy any software from the computers Policies Pertaining to Grievances . Do not tamper with the settings of the computers . All information related to complaints and grievances . Do not upload, download or copy material subject to will be held in strict confidence. The complaint will copyright restrictions. only be discussed with individuals who are directly involved. The following are items are deemed to be unacceptable . Whenever two or more students have a common or use of the school’s computer resources: similar grievance, the ICE may require the students . Accessing pornographic material to select a representative(s) for the group. . Hacking . The final decision pertaining to the grievance will be . Transmitting obscene, harassing or threatening binding on all members of the group. Decisions on material grievances will not be precedent-setting or binding to . Disseminating proprietary Institute of Culinary future grievances unless they are officially adopted as Education information or material ICE policy. . Solicitation for political or religious activities . If a student feels that ICE has inadequately . Intentionally interfering with the operations of the addressed a complaint or concern, the student may school’s computer infrastructure contact the New York State Education Department The penalty for violation of this policy will be disciplinary Bureau of Proprietary School Supervision action up to and including dismissal. 116 West 32nd Street, 5th Floor New York, NY 10001

52

STUDENT SERVICES

Being a student at ICE goes beyond daily classes. The . June 1st for the July award New York campus is pleased to offer students and alumni opportunities to expand their horizons by participating in James Beard Foundation Scholarship Program the services outlined below. Each year, three (3) scholarships are offered by ICE through the James Beard Foundation Scholarship SCHOLARSHIPS Program: Below are the scholarships currently available to students 1. One (1) $3,500 tuition credit for the Career Culinary of ICE’s career-training programs. The list is subject to Arts Program, chance. Please visit 2. One (1) $3,500 tuition credit for the Career Pastry & https://www.ice.edu/newyork/admissions-financial- Baking Arts Program, and aid/financial-aid/scholarships for most up to date 3. One (1) $2,500 tuition credit for the Diploma in eligibility and award information, or contact the Office of Restaurant & Culinary Management or Hospitality & Student Affairs at [email protected]. Hotel Management Diploma Program.

#CulinaryVoice Scholarship Challenge Scholarship applicants cannot be enrolled or current ICE was pleased to hold the #CulinaryVoice Scholarship students of ICE, must be between 19-35 years of age, and Contest for the third time in 2018. Eligible applicants must meet ICE’s admissions requirements. Applications submitted a one-minute video detailing why they are typically accepted April through May annually and are deserved a full-tuition scholarship to study at ICE. The available at https://www.scholarsapply.org/jamesbeard. hundreds of applicants were narrowed down to 100 semi- Winners are typically announced in August. finalists and then 20 finalists, who competed in two skills challenges in New York City on ABC’s The Chew. Five (5) Careers through Culinary Arts Program (C-CAP) Scholarship grand-prize winners were selected to receive a full-tuition Two (2) scholarships are offered each year by ICE through scholarship for either the Culinary Arts or Pastry & the C-CAP Scholarship Program: one (1) $15,000 tuition Baking Arts programs. credit for the Hospitality & Hotel Management Diploma Program and either one (1) $37,000 tuition credit The ICE Kevin Nurse Memorial Scholarship towards the Career Culinary Arts Program or one (1) This an annual scholarship program offered by ICE in the $35,500 tuition credit towards the Career Pastry & form of a $10,000 tuition credit for the Career Culinary Baking Arts Program. Arts or Pastry & Baking Arts Programs, or a $5,000 tuition credit for the Diploma in Restaurant & Culinary Applicants must be currently attending a C-CAP partner Management or Hospitality & Hotel Management public high school or after school program and must Diploma Programs. The scholarship is intended for an complete the C-CAP Competition application process. incoming student who has overcome a medical hardship Applications are submitted through a student’s culinary or who has a family member with a medical hardship. teacher or local C-CAP Coordinator Applicants are asked to submit a 1,000-word essay (https://ccapinc.org/who-we-are/our-team/) and are explaining their medical hardship, passion for cooking, accepted typically from September through December and why he/she is deserving of the scholarship to annually. [email protected]. The scholarships are awarded to finalists in the C-CAP The applications are typically accepted annually from Cooking Competition for Scholarships, which is typically January through March. The winner is typically held in April of each year. Finalists and scholarship announced each year in July. winners are selected based on performance in the competition, soft skills (such as attitude and integrity), ICE Cares Scholarship Program scholarship eligibility, financial need, and applicant’s This annual scholarship opportunity is available to school preferences. incoming Career Culinary and Pastry & Baking Arts Program applicants who have attempted but C-CAP Diploma in Restaurant & Culinary Management unsuccessfully completed the financing process. Program Scholarship Applicants are also required to have at least a 3.0 GPA in Three (3) tuition scholarships are awarded each year for high school or college and must submit a completed the Diploma in Restaurant & Culinary Management scholarship application (including a short essay) by the Program in the value of up to $15,530. Applicants must a deadline. Up to twenty (20) scholarships at the value of current or past participant in C-CAP in high school. $25,000 will be awarded each year. Eligible applicants must apply through C-CAP. Visit Applications are available in the Office of Admissions or https://ccapinc.org/who-we-are/our-team/ to find your The Department of Student Financial Services. local C-CAP office. Winners are selected by C-CAP in Scholarship applications must be received by: April and October annually. . September 1st for the October award . December 1st for the January award . March 1st for the April award

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Les Dames d’Escoffier Scholarship Program City residents, visit https://www1.nyc.gov/site/acs/early- This is an annual scholarship offered by ICE through the care/acs-child-care-options.page. Les Dames d’Escoffier Scholarship Program. Four (4) scholarships are awarded each year: one (1) $2,500 For your convenience, ICE offers a private Wellness Room tuition credit towards the Career Culinary Arts Program, for lactation and breast feeding. Stop by the Office of one (1) $2,500 tuition credit towards the Career Pastry & Student Affairs for more information or email Baking Arts Program, one (1) $1,500 tuition credit [email protected]. towards the Diploma in Restaurant & Culinary ______Management program and one (1) $1,500 tuition credit towards the Hospitality & Hotel Management Diploma LIBRARY Program. ICE is pleased to offer its students access to an industry- based reference library. The library houses a The scholarship program is open to females who are comprehensive culinary collection that encompasses a residents of New York, New Jersey or Connecticut and wide range of cookbooks, reference sources, management who are active students during Jan-March of the and hospitality resources, and magazines. application year. Applications are available at http://www.ldny.org/scholarshipapplication.php and The library also provides digital access to over 1,000 food- should be submitted to Cara Tannenbaum, Dean of industry related journals, periodicals and texts via Students, at [email protected]. Applications are subscription databases that can be accessed online either accepted annually from January through March. Winners on the school computers in the library or via the student’s are typically notified by mid-June each year. iPads. For information regarding computer access in the library, please see the Information Technology Policy. Women Chefs and Restaurateurs (WCR) Scholarship Two (2) scholarships are offered each year by ICE through Hours of Operation: Women Chefs & Restaurateurs (WCR) Scholarship and Weekdays: 7AM-6PM Internship Program: Weekends: 8AM-6PM 1. One (1) $5,000 tuition credit towards the Career Pastry & Baking Arts Program, and Library materials are for reference only and may not be 2. One (1) $2,000 tuition credit towards the Diploma in checked out. Photo copiers are provided for students who Restaurant & Culinary Management program. wish to copy recipes, articles or other materials. ______These scholarships are open to females who are active members in WCR but who have not yet begun class at ACADEMIC SUPPORT PROGRAM ICE. Applications are available online at The Institute of Culinary Education works closely with at- https://womenchefs.org/career-development/. Completed risk students. Students whose CGPA is below 2.0 or other applications must be submitted to WCR by mid- students whose grades indicate difficulty with the course September each year. Winners are notified by phone by work, will be scheduled for a conference with the Dean of WCR. Winners must begin class at ICE within one year of Students to determine the nature of the problem and accepting the award. arrive at an academic improvement plan. This may ______include practical tutorials which will give a student an opportunity to repeat techniques that the student has not HOUSING & TRANSPORTATION mastered. The number of sessions required and subject Please see Housing with the Admissions section of this matter to be covered will be determined by the Dean, with catalog for information on the types of housing available. input from the Chef-Instructor and the student. Sessions Alternatively, you may visit ice.edu/HOUSING or contact will be held outside of the student’s normal class time. If [email protected]. you think you may need assistance or for any questions, please email [email protected]. ICE is conveniently located to a variety of public ______transportation options including NYC subways/buses, NJ PATH trains, NY Waterway ferries, the Staten Island ENRICHMENT CLASSES Ferry, and more. For students wishing to drive to class, While our programs are comprehensive, there is always there are a number of parking structures in the area. Visit more to learn and we are pleased to offer students the ice.edu/MAPS for information. The Office of the opportunity to take enrichment classes on a wide variety Registrar provides student validation information for of topics. These classes are often taught by guest students to receive discounted transit options, where instructors who offer students unique expertise and available. Contact (212) 847-0700 ext. 842 for additional perspective. These classes are offered free of charge or at a information. very low cost. Students and alumni may sign up for the ______classes online or by emailing [email protected]. To view a current listing of classes, visit CHILDCARE https://www.ice.edu/newyork/explore-ice/demos- ICE and Brookfield Place do not provide on-site childcare. lectures. To find childcare programs and resource for New York ______

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MEET THE CULINARY ENTREPRENEUR SERIES price of the class. Alumni are eligible for a 15% discount ICE is proud to offer this monthly lecture series to its off of the price of recreational classes. students and alumni. This series features successful entrepreneurs who are actively involved in the ownership Career Culinary Arts, Career Pastry & Baking Arts and or management of culinary-related enterprises. These Diploma in Restaurant & Culinary Management Students classes provide valuable insight into the real-world, All Career students will receive a $350.00 credit towards operational aspect of the industry, and often provide the tuition for either single-session classes or a multi- students with networking connections and session class of their choosing in the recreational program inspiration. Lectures are free for students and offered at a free of charge. Space in these classes is limited and low cost to alumni. To register, email [email protected]. reservations are on a first come, first served basis. In Visit https://www.ice.edu/newyork/explore-ice/demos- general, we will admit no more than three matriculated lectures/meet-culinary-entrepreneurs for a current listing Career students per class. Course offerings will be found of upcoming lectures. in the Main Course catalog. ______Hospitality & Hotel Management Diploma Program Students VOLUNTEER OPPORTUNITIES As part of our commitment to your hospitality While the responsibilities of work, school and family may management education, we have established a credit for seem to leave little free time, we nonetheless encourage you to take 45 hours of ICE Electives. Specifically, you are students to avail themselves of the many volunteer now entitled to a series of classes with a value of over opportunities that the Institute offers. These events allow $1,200.00. They are: one Techniques of Fine Cooking students to get firsthand experience of real-world food class, Wine Essentials, one other single-session service and frequently involve working with some of the recreational class of your choice, and a behind-the-scenes area’s most noted chefs and experts. As an added bonus tour of the ICE Stewarding Department. Space in these you get to support worthy charitable endeavors that need classes is limited and reservations are on a first come, first your help. Stop by the Office of Student Affairs for more served basis. In general, we will admit no more than information or email [email protected]. three matriculated Career students per class. ______Wine Essentials CONTESTS & COMPETITIONS *For Career Culinary Arts, Career Pastry & Baking Competition can be a powerful vehicle for skill Arts and Hospitality & Hotel Management Diploma improvement and advancement. It gives students an Program Students Only opportunity to apply their academic and technical skills in All Pastry, Culinary and Hospitality students are a creative endeavor that offers possibilities of prizes and encouraged to take the six-session Wine Essentials course publicity. Often faculty serve as coaches to student- at no charge. (Culinary Management students have wine contestants. Please stop by the Office of Student Affairs or education built into their program and so are not eligible email [email protected] for information. for this offering.) A student must be at least 21 years of ______age to take Wine Essentials or any course at the Institute that is based on alcohol. Students who are under 21 years MEDIA OPPORTUNITIES of age will not be permitted to take Wine Essentials. A ICE is often contacted by casting agencies for major credit equal to the value of this course will be issued for network and cable television shows like Top Chef, The these students. This will also apply to students who Next Food Network Star and Hell’s Kitchen. We are cannot take the course due to health or religious reasons. pleased to pass-on these opportunities to our students. Students taking Wine Essentials are required to give 48- For information, please contact the Office of Student hours’ notice if they are unable to attend a class. Failure to Affairs at [email protected]. provide advance notice or failure to attend the first class ______of the course will result in forfeiture of the entire credit. Subsequent classes may be made up if a 48-hour notice is RECREATIONAL CLASS BENEFIT given, subject to availability. As part of our commitment to your education, we are ______pleased to offer you the opportunity to take some of these other courses at the school for free. Specifically, you are GRADUATE EMPLOYMENT ASSISTANCE now entitled to a series of classes that includes the below. Beginning at the first week of enrollment, a member of our Career Services department will meet with each This offer is not transferable, non-refundable, convertible class. From that point on, this advisor will work with the to cash, or useable for merchandise and expires 18 months class, one-on-one and as a group, from start to finish. The after the first day of attendance. Identification will be advisor will assist in resume writing, communication and required to be admitted to classes. To register, please interview skills, and provide professional leads to secure email [email protected] or call (212) 847-0770. their externship. Following graduation, ongoing employment assistance is available. See Career Services Active students who wish to take recreational classes for additional details. (except those noted the below) will receive 25% off the

55

CAREER SERVICES

The Institute of Culinary Education does not guarantee OCCUPATIONAL EDUCATION DATA SURVEY (OEDS) employment to its graduates. We do, however, maintain STATISTICS ongoing job placement services to help graduates find Our most recent graduation and placement statistics work. Each student is assigned a specific Career Services reported to OEDS are as follows: Advisor, who is their direct contact for all career-related issues throughout their time at the school, from Career Culinary Arts Program externship site selection to job search help after FT PT 2016 FT PT 2017 graduation. Each class has at least four touch points Total Graduates 0 287 287 0 263 263 where Career Services Advisors explain the types of jobs Employed in available, strategize about job search, work with students 0 211 211 0 187 187 to develop their interview skills and polish their resumes. Related Field This culminates in the advisor collaborating with the Employed in student to arrange their externship. Slightly 0 0 0 0 0 0 Related Field At the conclusion of externship, the Career Services Employed in

Up Unrelated 0 8 8 0 12 12

Advisor continues to work with the graduate to secure - employment by providing job listings and additional Field support with interviewing and resume writing as Military 0 0 0 0 0 0 required. Examples of on-going services offered to Seeking 0 3 3 0 4 4 graduates includes individual advisement sessions, one- Employment on-one resume writing assistance, recruiter visits, weekly Pursuing job listing newsletter and bi-annual Career Fairs. Graduate Follow Additional 0 8 8 0 3 3 Graduate employment assistance is offered to all diploma Education recipients for a lifetime. See Education Objectives within Unavail. for each program’s description for sample entry-level 0 16 16 0 13 13 Employment positions our students obtain. Unknown 0 41 41 0 44 44 PLACEMENT STATISTICS Our most recent placement and graduation statistics Career Pastry & Baking Arts Program (2018) as reported to our accreditor ACCSC are as FT PT 2016 FT PT 2017 follows: Total Graduates 0 166 166 0 105 105 Length in Report Grad Employ. Program Title Months Population Rate Rate Employed in 0 105 105 0 69 69 Career Culinary Arts 8 198 91% 85% Related Field Career Culinary Arts 11 45 82% 89% Employed in Career Culinary Arts 13 49 84% 83% Slightly 0 0 0 0 0 0 Related Field Career Pastry & Baking 8 61 87% 82% Employed in Arts

Up Unrelated 0 9 9 0 6 6 Career Pastry & Baking - 10 45 89% 70% Field Arts Career Pastry & Baking 12 26 92% 71% Military 0 0 0 0 0 0 Arts Seeking 0 4 4 0 0 0 Restaurant & Culinary 7 120 80% 86% Employment Management Pursuing Restaurant & Culinary 10 25 96% 78% Graduate Follow Additional 0 3 3 0 3 3 Management Education Hospitality Management 12 47 76% 73% Unavail. for 0 8 8 0 4 4 Employment ______Unknown 0 37 37 0 23 23

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Diploma in Restaurant & Culinary Management The Techniques of Artisan Bread Baking PT 2016 PT 2017 FT 2016 FT PT 2017 Total Graduates 128 128 129 129 Total Graduates 6 6 3 0 3 Employed in Employed in 78 78 86 86 1 1 0 0 0 Related Field Related Field Employment Employed in in Slightly 0 0 0 0 Slightly 0 0 0 0 0

Related Field Related Field

Up Employed in Up Employed in - Unrelated 6 6 6 6 - Unrelated 2 2 0 0 0 Field Field Seeking Seeking 6 6 1 1 0 0 0 0 0 Employment Employment Pursuing Pursuing

Graduate Follow Additional 7 7 3 3 Graduate Follow Additional 1 1 0 0 0 Education Education Unavail. for Unavail. for 9 9 9 9 0 0 0 0 0 Employment Employment Unknown 22 22 24 24 Unknown 2 2 3 0 3

Hospitality & Hotel Management Diploma Program The Art of Cake Decorating PT 2016 PT 2017 PT 2016 FT PT 2017 Total Graduates 44 44 38 38 Total Graduates 10 10 0 11 11 Employed in Employed in 33 33 26 26 6 6 0 4 4 Related Field Related Field Employed in Employed in Slightly 0 0 0 0 Slightly 0 0 0 1 1 Related Field Related Field

Employed in Employed in Up Up - Unrelated 4 4 1 1 - Unrelated 1 1 0 0 0 Field Field Seeking Seeking 0 0 0 0 0 0 0 0 0 Employment Employment Pursuing Pursuing Additional 0 0 1 1 Additional 0 0 0 0 0 Graduate Follow Graduate Follow Education Education Unavail. for Unavail. for 1 1 1 1 0 0 0 4 4 Employment Employment

Unknown 6 6 9 9 Unknown 3 3 0 2 2

2016 represents graduates between 7/1/2015 and 6/30/2016 and 2017 represents graduates between 7/1/2016 and 6/30/2017.

57

DISCLOSURES & OTHER INFORMATION

ALCOHOL AND DRUG ABUSE PREVENTION PROGRAM service for fraudulently buying alcohol. The Institute of Culinary Education has a strict policy • Significant fines for selling, giving or serving alcohol against abuse of drugs and alcohol by students and to persons under 21 years of age. employees. Use of illegal drugs, abuse of prescription or • Federal penalties for sale or possession of scheduled over-the counter drugs, and alcohol abuse create serious drugs range from fines to imprisonment, up to and health risks as well as raise the potential for serious legal including life imprisonment if someone you sell or penalties. The unlawful possession, use, or distribution of give drugs to dies as a result. Penalties increase if you controlled substances and alcohol by students and have more than one offense and are related to the employees on the school’s property, or as part of the amount and type of drug. school’s activities is strictly forbidden, except to the extent that alcohol may occasionally be used for an approved Health Risks Associated with Drug Abuse purpose as part of the academic program. Consumption of There are both immediate and long-term problems that alcohol by a student under the age of 21 is strictly can be associated with drug and alcohol abuse. An acute forbidden. Violations of the drug and alcohol prohibitions problem can result from a single episode of drug/alcohol are grounds for immediate dismissal or other disciplinary use such as sudden heart failure (cocaine use) or an action. automobile accident (alcohol or drug use). While under the influence of alcohol or drugs, a person is not mentally Driving While Intoxicated sharp and physical reflexes may be slowed. Because In November 2009, the New York legislature passed and culinary and pastry arts students use knives, hot liquids, Governor Paterson signed, a new anti-impaired law with ovens and other potentially dangerous items, violation of two major components; one to toughen the penalties for the drug and alcohol abuse policy at school is particularly driving impaired with children and one to require dangerous. interlock devices for those convicted. "When I introduced The Child Passenger Protection Act - now known as Chronic problems can result from long-term abuse of Leandra's Law - it was because too often drivers under the alcohol or drugs. These include liver problems, cognitive influence of alcohol or drugs chose to compromise not deficits, and physical tremors as well as behavior only their own lives, but also the lives of our children. problems and difficulty concentrating or holding a job. Today, we say enough," Governor Paterson said. Using drugs can lead to addiction, impairment, and death. Important provisions of this law include: 4. First time offenders driving while intoxicated (.08 Symptoms of addiction may include: Blood Alcohol Content (BAC) or more) or impaired • Drinking or getting high daily by drugs while a child of younger than 16 years old is • The need to drink more or take larger amounts of in the vehicle may be charged with a Class E felony drugs to get an effect punishable by up to four years in a state prison. • Feeling guilt or remorse about drinking/drug use or 5. Individuals charged with driving with a blood things you do while drinking or high alcohol level of .08 or greater with a child under the • Anxiety or depression (which could be a cause or age of 16 in the vehicle would automatically have effect of the substance abuse) their license suspended pending prosecution. • Complaints from family, friends, or colleagues about

drinking or drug use Legal Penalties • Illegal use of drugs and alcohol are serious crimes under Decline in performance or increase in absences at both New York State and Federal laws. Articles 220 and school or work 221 of the New York State Penal Law set criminal • Inability to remember what happened when drinking penalties for possession or sale of controlled substances, (blackouts) including illegal drugs and prescription drugs. Depending • Drug abuse does not just include illegal drugs. Legal on the amount sold and other factors, the violation may prescription drugs are not something to fool around be a misdemeanor or a felony. Penalties can include both with. Neither are some over-the-counter medications fines and prison sentences. The seriousness of the offense like cough . Just because a doctor prescribed and penalty imposed upon conviction depend on the them to a relative or a friend doesn't make them safe individual drug and amount held, sold, or provided to for you. Just because something comes from a drug another person. Providing a controlled substance for free store doesn't make it safe to abuse. Combinations of to another person counts as selling the substance for drugs, or of drugs and alcohol, can be particularly purposes of the law. dangerous.

New York State Alcohol Beverage Control law sets 21 as Counseling, Treatment, and Rehabilitation Programs the minimum age to purchase or possess any alcoholic There are many sources of help for persons with drug or beverage. Parts of that law include: alcohol abuse problems in and around New York City. • Fines of $50 for possession of alcohol under the age The Substance Abuse and Mental Health Services of 21. Administration (SAMHSA) of the U.S. Department of Health and Human Services provides an online resource • Fines of $100 and requirements of community

58 for locating drug and alcohol abuse treatment programs Evacuation Procedure at https://www.samhsa.gov/find-help. The Substance Situations that require building evacuation: Abuse Treatment Facility Locator lists: • Bomb threat • Private and public facilities that are licensed, • Fire certified, or otherwise approved for inclusion by their • Gas leak / water main break State substance abuse agency • Explosion • Treatment facilities administered by the Department • Building collapse of Veterans Affairs, the Indian Health Service and the Department of Defense Anyone who discovers any of the above situations should call 911 immediately followed by a call to Maintenance You may also call the Referral Helpline operated by Ext. 783. Decision to evacuate will be made by FDNY in SAMHSA's Center for Substance Abuse Treatment: conjunction with the landlord’s Fire Safety Director and • 1-800-662-HELP (English & Español) ICE’s Director of Facilities or their designate. The • 1-800-487-4889 (TDD) Director of Facilities (Ext. 783) or designate will ______immediately notify all faculty, students, guests and staff through email or public announcement by the landlord. CAMPUS SECURITY POLICY Only those floors affected will be notified. All floor fire The Campus Crime Officer for the New York campus is safety marshals will conduct a search of their designated the Dean of Students. The campus is located on the third floor/company to be sure all staff and students have been floor of 225 Liberty St. If you believe you have been the evacuated. victim of a crime while on the school campus, in other areas of the building, Liberty St., or on South End All faculty, students, guests and staff will go to the nearest Avenue, please notify the Dean of Students. stairwell and evacuate the building in an orderly fashion and gather in front of the Liberty Street entrance of the In the event of a fire or other emergency requiring building. Await further instructions from Director of evacuation from the campus building, please follow the Facilities or their designate. Faculty will take roll book evacuation procedures which are posted in each and accompany their class and ensure all students are classroom. Meet with your class at the assigned area so accounted for. All department heads or their designate that we can determine that all students have been will accompany their team and ensure all are accounted evacuated. for.

In the event of an emergency that requires shelter in Shelter in Place (Lockdown) Procedure place, you will be directed by a member of the New York Situations that require in-place shelter: campus staff. The warning will be issued through an • Stranger in or near the building email, text message, or direct communication to all • Presence of a person who is (possibly) armed students, from the Dean of Students or a designee from • Person who is behaving erratically in or near the the Office of Student Affairs, the Assistant Dean of building Students. For all other parties including faculty and staff, • Demonstrations outside the building notification will come from the Human Resources • Violent weather Manager. Decision to execute Shelter in Place (Lockdown) Local Police procedure will be made by NYPD/FDNY in conjunction First Precinct with the landlord’s Fire Safety Director and ICE’s Director 16 Ericsson Place of Facilities or their designate. The Director of Facilities New York, NY 10013-2411 (Ext. 783) or designate will immediately notify all faculty, In an emergency dial 911 students, guests and staff through email or public announcement via the landlord. Only those floors Notice of Availability of Annual Security Report affected will be notified. Communication will be The Institute of Culinary Education’s Annual Security st maintained through the landlord information system and Report includes statistics since October 1 , 2011 direction by the Director of Facilities or their designate. concerning reported crimes that occurred on-campus; and on public property within, or immediately adjacent to All faculty and floor fire marshals will quickly view the and accessible from, the campus. The report also includes hallways and bring in any stray students, staff, or guests institutional policies concerning campus security, such as into their offices or classroom All floor fire marshals and policies concerning sexual assault, and other matters. You faculty will ensure all entrance ways are secured, close all can obtain a copy of this report by contacting the Office of shades/blinds, close all windows and turn out the lights. Student Affairs or the Office of Human Resources or by Faculty and floor fire marshals will use their personal cell accessing the following web site: phones, if available, only if medical assistance is needed or https://www.ice.edu/newyork/career-programs/annual- st if the perpetrator(s) is trying to break into the room. It is security-report. The report is updated by October 1 of important that classroom and office lines be kept open for each year. emergency use only.

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Faculty and floor fire marshals will not allow anyone to requested, the school will notify the student in leave the room until notified that the danger has passed writing of the decision and the student's right to by law enforcement officials. Only law enforcement a hearing regarding the request for amendment. officials will notify or direct ICE to end Shelter in Place. Additional information regarding the hearing procedures will be provided to the student when Fire Safety Procedures notified of the right to a hearing. Situations that require fire safety procedures 5. The right to provide written consent before the • Smell smoke Institute of Culinary Education discloses personally • Detect fire identifiable information from the student's education records, except to the extent that FERPA authorizes Anyone who sees fire or smells smoke should pull the red disclosure without consent. alarm or dial 911. The red alarm will trigger the lobby and . The school discloses education records without 911. Use discretion. They should then dial x783 for the a student's prior written consent under the ICE Maintenance Department, who are fire safety trained FERPA exception for disclosure to school and will liaise with the landlord and FDNY to inform officials with legitimate educational interests. them of situation. Evacuate down the nearest stairwell. . A school official is a person employed by the Floor fire safety marshals from other floors impacted will school in an administrative, supervisory, conduct a search of their designated floor/company to be academic or research, or support staff position sure all staff and students have been evacuated. (including law enforcement unit personnel and health staff); a person or company with whom All faculty, students, guests and staff will go to the nearest the Institute of Culinary Education has stairwell and evacuate the building in an orderly fashion contracted as its agent to provide a service and gather in front of the Liberty Street entrance of the instead of using school employees or officials building. Follow direction from the designate from (collection agent); a person serving on the Maintenance who will be receiving instructions from the Board of Trustees; or a student serving on an building Fire Safety Director and FDNY. official committee, such as a disciplinary or grievance committee, or assisting another school Other Emergencies official in performing his or her tasks. In the event of an emergency you will be notified by staff, . A school official has a legitimate educational email or text message. If evacuation is indicated follow interest if the official needs to review an directions of staff or administrators. Also listen for education record in order to fulfill his or her announcements from the buildings PA system from the professional responsibilities for the Institute of fire alarms. Culinary Education. ______. Upon request, the school also discloses education records without consent to officials of FERPA another school in which a student seeks or The Family Educational Rights and Privacy Act (FERPA) intends to enroll. affords students certain rights with respect to their . Students have the right to file a complaint with education records. These rights include: the U.S. Department of Education concerning 3. The right to inspect and review the student's alleged failures by the School to comply with the education records within 45 days of the day the requirements of FERPA. Institute of Culinary Education receives a request for access. The name and address of the Office that administers . A student should submit a written request to the FERPA is: Registrar that identifies the record(s) the Family Policy Compliance Office student wishes to inspect. A school official will U.S. Department of Education make arrangements for access and notify the 400 Maryland Avenue, SW student of the time and place where the records Washington, DC 20202-5901 may be inspected. If the records are not ______maintained by the school official to whom the request was submitted, that official shall advise HOW TO REGISTER TO VOTE the student of the correct official to whom the Any United States citizen that is 18 years old by December request should be addressed. 31st of the year they file a form to register to vote has the 4. The right to request the amendment of the student's right to and is eligible to vote for public office and education records that the student believes are participate in the voting process in the state they reside. inaccurate, misleading, or otherwise in violation of Election Day is always the first Tuesday following the first the student's privacy rights under FERPA. Monday in November. . A student who wishes to ask the school to amend a record should write the school official Please check with your home state for: responsible for the record, clearly identify the • Qualifications to register to vote part of the record the student wants changed, • How and where to register to vote (registration and specify why it should be changed. deadlines) . If the school decides not to amend the record as • Absentee voting and military and overseas voting

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• How to make changes to your registration Began in 2012-2013 • Information regarding Special, Primary or General Within “Normal time” for program: 63% Elections. Within 150% of “Normal time” for the program: 75% Within Twice as Long as “Normal time” for the program: New York State residents, visit: 75% http://www.elections.ny.gov/NYSBOE/download/voting/ voteform.pdf The information is provided in compliance with the Higher Education Act of 1965, as amended. Please see For a national listing of how to register to vote, visit: College Navigator: https://nces.ed.gov/collegenavigator/ http://www.eac.gov/assets/1/Documents/national%20m for more details. ail%20voter%20registration%20form%20english%20Fe bruary%2015%2020111.pdf Questions related to this report should be directed to Martha Cotto, Chief Registrar, at 212-847-0762. To obtain a hard copy at the Institute of Culinary ______Education, see the Office of Student Affairs. ______GAINFUL EMPLOYMENT Please see Appendix A for detailed disclosures. Please STUDENT RIGHT-TO-KNOW note that the references to “Undergraduate Certificate or The overall graduation rate is also known as the "Student Diploma Program” in the disclosures reflect the Right-to-Know" or IPEDS graduation rate. It tracks the terminology used by the USDOE and is not intended to progress of students who began their studies as full-time, indicate that ICE is a college or university. first-time degree- or certificate-seeking students to see if they completed a degree or other award such as a Career Culinary Arts certificate within 150% of "normal time" for completing The Department of Education 6-digit Classification of the program in which they are enrolled. Note that not all Instructional Programs (CIP) code for this program is: students at the institution are tracked for these rates. 12.0503 – Culinary Arts/Chef Training Students who have already attended another postsecondary institution, or who began their studies on a The Standard Occupational Classification (SOC) codes for part-time basis, are not tracked for this rate. this program are: 35-1011.00 – Chefs and Head Cooks Overall Graduation and Transfer-Out Rates for Students Who 35-2013.00 – Cooks, Private Household Began Their Studies in 2013-14 35-2014.00 – Cooks, Restaurant Overall graduation rate: 81% 35-2019.00 – Cooks, All Other Transfer-out rate: Not Applicable The rates reflect the graduation, completion and transfer- Career Pastry & Baking Arts out status of students who enrolled during the referenced The Department of Education 6-digit Classification of school year and for whom 150% of the normal time-to- Instructional Programs (CIP) code for this program is: completion has elapsed. 12.0501 – Baking and Pastry Arts/Baker/Pastry Chef

Graduation Rates by Time to Completion The Standard Occupational Classification (SOC) codes for Graduation rates can be measured over different lengths this program are: of time. "Normal time" is the typical amount of time it 35-1011.00 – Chefs and Head Cooks takes full-time students to complete their program. Not 51-3011.00 – Bakers all students complete within the normal time, so graduation rates are measured by other lengths of time as Hospitality & Hotel Management Diploma Program well, including "150% of normal time" and "200% of The Department of Education 6-digit Classification of normal time," or twice as long as the normal time). Instructional Programs (CIP) code for this program is: 52.0904 – Hotel/Motel Administration/Management Graduation Rates for Students Who Began Their Program in 2012-13 or 2013-14, by Time to Completion The Standard Occupational Classification (SOC) codes for Percentage of Full-time, First-Time Students Who this program are: Graduated in the Specified Amount of Time: 11-9051.00 – Food Service Managers Began in 2013-2014 11-9081.00 – Lodging Managers Within “Normal time” for program: 68% 39-9041.00 – Residential Advisors Within 150% of “Normal time” for the program: 81%

61

Institute of Culinary Education Undergraduate certificate in Career Culinary Arts - Morning and Afternoon Programs Program Length: 8 months

Students Graduating on Time 70% of Title IV students complete the program within 8 months1

Program Costs* $37,487 for tuition and fees $2,673 for books and supplies Other Costs: No other costs provided. Visit website for more program cost information: www.ice.edu/admissions-financial-aid/financial- aid/tuition-calendar-New-York *The amounts shown above include costs for the entire program, assuming normal time to completion. Note that this information is subject to change.

Students Borrowing Money The typical graduate leaves with $6,789 in debt3 The typical monthly loan payment $70 per month in student loans with an interest rate of 4.45%4.

Graduates who got jobs 83% of program graduates got jobs according to the ACCSC job placement rate8 Program graduates are employed in the following fields: Chefs and Head Cooks: http://onetonline.org/link/summary/35-1011.00 First-Line Supervisors of Food Preparation and Serving Workers: http://onetonline.org/link/summary/35-1012.00 Cooks, Private Household: http://onetonline.org/link/summary/35-2013.00 Cooks, Restaurant: http://onetonline.org/link/summary/35-2014.00 Cooks, All Other: http://onetonline.org/link/summary/35-2019.00

Licensure Requirements6 The following do not have licensure requirements for this profession: Connecticut, New Jersey, New York, Pennsylvania

Additional Information: The time to complete the program varies by program schedule (i.e. evening, weekend or daytime classes and the number of meeting times per week), as well as the pace by which the student completes a culminating final externship course.

Date Created: 4/5/2018 These disclosures are required by the U.S. Department of Education

62 Footnotes: 1. The share of students who completed the program within 100% of normal time (8 months). 2. The share of students who borrowed Federal, private, and/or institutional loans to help pay for college. 3. The median debt of borrowers who completed this program. This debt includes federal, private, and institutional loans. 4. The median monthly loan payment for students who completed this program if it were repaid over ten years at a 4.45% interest rate. 5. The median earnings of program graduates who received Federal aid. 6. Some States require students to graduate from a state approved program in order to obtain a license to practice a profession in those States. 7. State Job Placement Rate: Name of the state this placement rate is calculated for: N/A

Follow the link below to find out who is included in the calculation of this rate: N/A

What types of jobs were these students placed in? N/A

When were the former students employed? N/A

How were completers tracked? N/A 8. Accreditor Job Placement Rate: Name of the accrediting agency this placement rate is calculated for: ACCSC

Follow the link below to find out who is included in the calculation of this rate: http://www.accsc.org/UploadedDocuments/1972/1971/Graduation_and_Employment_Chart%202017.xls

What types of jobs were these students placed in? The job placement rate includes completers hired for: Jobs within the field

Positions that recent completers were hired for include: Line cook, sous-chef, personal chef

When were the former students employed? This ACCSC rate is based on student cohorts reported in the 2017 ACCSC Annual Report’s Graduation & Employment Charts, with employment sustained for a reasonable period of time following graduation.

How were completers tracked? Completers and/or employers of completers were contacted by email, phone or survey to track employment data, and these records are documented and verified.

63 Institute of Culinary Education Undergraduate certificate in Career Culinary Arts - Weekend and Hybrid Programs Program Length: 11 months

Students Graduating on Time 61% of Title IV students complete the program within 11 months1

Program Costs* $33,377 for tuition and fees $2,673 for books and supplies Other Costs: No other costs provided. Visit website for more program cost information: www.ice.edu/admissions-financial-aid/financial- aid/tuition-calendar-New-York *The amounts shown above include costs for the entire program, assuming normal time to completion. Note that this information is subject to change.

Students Borrowing Money The typical graduate leaves with $35,756 in debt3 The typical monthly loan payment $369 per month in student loans with an interest rate of 4.45%4.

Graduates who got jobs 88% of program graduates got jobs according to the ACCSC job placement rate8 Program graduates are employed in the following fields: Chefs and Head Cooks: http://onetonline.org/link/summary/35-1011.00 First-Line Supervisors of Food Preparation and Serving Workers: http://onetonline.org/link/summary/35-1012.00 Cooks, Private Household: http://onetonline.org/link/summary/35-2013.00 Cooks, Restaurant: http://onetonline.org/link/summary/35-2014.00 Cooks, All Other: http://onetonline.org/link/summary/35-2019.00

Licensure Requirements6 The following do not have licensure requirements for this profession: Connecticut, New Jersey, New York, Pennsylvania

Additional Information: The time to complete the program varies by program schedule (i.e. evening, weekend or daytime classes and the number of meeting times per week), as well as the pace by which the student completes a culminating final externship course.

Date Created: 4/6/2018 These disclosures are required by the U.S. Department of Education

64 Footnotes: 1. The share of students who completed the program within 100% of normal time (11 months). 2. The share of students who borrowed Federal, private, and/or institutional loans to help pay for college. 3. The median debt of borrowers who completed this program. This debt includes federal, private, and institutional loans. 4. The median monthly loan payment for students who completed this program if it were repaid over ten years at a 4.45% interest rate. 5. The median earnings of program graduates who received Federal aid. 6. Some States require students to graduate from a state approved program in order to obtain a license to practice a profession in those States. 7. State Job Placement Rate: Name of the state this placement rate is calculated for: N/A

Follow the link below to find out who is included in the calculation of this rate: N/A

What types of jobs were these students placed in? N/A

When were the former students employed? N/A

How were completers tracked? N/A 8. Accreditor Job Placement Rate: Name of the accrediting agency this placement rate is calculated for: ACCSC

Follow the link below to find out who is included in the calculation of this rate: http://www.accsc.org/UploadedDocuments/1972/1971/Graduation_and_Employment_Chart%202017.xls

What types of jobs were these students placed in? The job placement rate includes completers hired for: Jobs within the field

Positions that recent completers were hired for include: Line cook, sous-chef, personal chef

When were the former students employed? This ACCSC rate is based on student cohorts reported in the 2017 ACCSC Annual Report’s Graduation & Employment Charts, with employment sustained for a reasonable period of time following graduation.

How were completers tracked? Completers and/or employers of completers were contacted by email, phone or survey to track employment data, and these records are documented and verified.

65 Institute of Culinary Education Undergraduate certificate in Career Culinary Arts - Evening Program Program Length: 13 months

Students Graduating on Time 67% of Title IV students complete the program within 13 months1

Program Costs* $33,377 for tuition and fees $2,673 for books and supplies Other Costs: No other costs provided. Visit website for more program cost information: www.ice.edu/admissions-financial-aid/financial- aid/tuition-calendar-New-York *The amounts shown above include costs for the entire program, assuming normal time to completion. Note that this information is subject to change.

Students Borrowing Money The typical graduate leaves with $20,346 in debt3 The typical monthly loan payment $210 per month in student loans with an interest rate of 4.45%4.

Graduates who got jobs 77% of program graduates got jobs according to the ACCSC job placement rate8 Program graduates are employed in the following fields: Chefs and Head Cooks: http://onetonline.org/link/summary/35-1011.00 First-Line Supervisors of Food Preparation and Serving Workers: http://onetonline.org/link/summary/35-1012.00 Cooks, Private Household: http://onetonline.org/link/summary/35-2013.00 Cooks, Restaurant: http://onetonline.org/link/summary/35-2014.00 Cooks, All Other: http://onetonline.org/link/summary/35-2019.00

Licensure Requirements6 The following do not have licensure requirements for this profession: Connecticut, New Jersey, New York, Pennsylvania

Additional Information: The time to complete the program varies by program schedule (i.e. evening, weekend or daytime classes and the number of meeting times per week), as well as the pace by which the student completes a culminating final externship course.

Date Created: 4/5/2018 These disclosures are required by the U.S. Department of Education

66 Footnotes: 1. The share of students who completed the program within 100% of normal time (13 months). 2. The share of students who borrowed Federal, private, and/or institutional loans to help pay for college. 3. The median debt of borrowers who completed this program. This debt includes federal, private, and institutional loans. 4. The median monthly loan payment for students who completed this program if it were repaid over ten years at a 4.45% interest rate. 5. The median earnings of program graduates who received Federal aid. 6. Some States require students to graduate from a state approved program in order to obtain a license to practice a profession in those States. 7. State Job Placement Rate: Name of the state this placement rate is calculated for: N/A

Follow the link below to find out who is included in the calculation of this rate: N/A

What types of jobs were these students placed in? N/A

When were the former students employed? N/A

How were completers tracked? N/A 8. Accreditor Job Placement Rate: Name of the accrediting agency this placement rate is calculated for: ACCSC

Follow the link below to find out who is included in the calculation of this rate: http://www.accsc.org/UploadedDocuments/1972/1971/Graduation_and_Employment_Chart%202017.xls

What types of jobs were these students placed in? The job placement rate includes completers hired for: Jobs within the field

Positions that recent completers were hired for include: Line cook, sous-chef, personal chef

When were the former students employed? This ACCSC rate is based on student cohorts reported in the 2017 ACCSC Annual Report’s Graduation & Employment Charts, with employment sustained for a reasonable period of time following graduation.

How were completers tracked? Completers and/or employers of completers were contacted by email, phone or survey to track employment data, and these records are documented and verified.

67 Institute of Culinary Education Undergraduate certificate in Hospitality Management Diploma Program Length: 12 months

Students Graduating on Time 57% of Title IV students complete the program within 12 months1

Program Costs* $15,197 for tuition and fees $793 for books and supplies Other Costs: No other costs provided. Visit website for more program cost information: www.ice.edu/admissions-financial-aid/financial- aid/tuition-calendar-New-York *The amounts shown above include costs for the entire program, assuming normal time to completion. Note that this information is subject to change.

Students Borrowing Money The typical graduate leaves with $6,664 in debt3 The typical monthly loan payment $68 per month in student loans with an interest rate of 4.45%4.

Graduates who got jobs 83% of program graduates got jobs according to the ACCSC job placement rate8 Program graduates are employed in the following fields: Food Service Managers: http://onetonline.org/link/summary/11-9051.00 Lodging Managers: http://onetonline.org/link/summary/11-9081.00

Licensure Requirements6 The following do not have licensure requirements for this profession: Connecticut, New Jersey, New York, Pennsylvania

Additional Information: The time to complete the program varies by program schedule (i.e. evening, weekend or daytime classes and the number of meeting times per week), as well as the pace by which the student completes a culminating final externship course.

Date Created: 4/6/2018 These disclosures are required by the U.S. Department of Education

68 Footnotes: 1. The share of students who completed the program within 100% of normal time (12 months). 2. The share of students who borrowed Federal, private, and/or institutional loans to help pay for college. 3. The median debt of borrowers who completed this program. This debt includes federal, private, and institutional loans. 4. The median monthly loan payment for students who completed this program if it were repaid over ten years at a 4.45% interest rate. 5. The median earnings of program graduates who received Federal aid. 6. Some States require students to graduate from a state approved program in order to obtain a license to practice a profession in those States. 7. State Job Placement Rate: Name of the state this placement rate is calculated for: N/A

Follow the link below to find out who is included in the calculation of this rate: N/A

What types of jobs were these students placed in? N/A

When were the former students employed? N/A

How were completers tracked? N/A 8. Accreditor Job Placement Rate: Name of the accrediting agency this placement rate is calculated for: ACCSC

Follow the link below to find out who is included in the calculation of this rate: http://www.accsc.org/UploadedDocuments/1972/1971/Graduation_and_Employment_Chart%202017.xls

What types of jobs were these students placed in? The job placement rate includes completers hired for: Jobs within the field

Positions that recent completers were hired for include: Guest Services Agent, Food & Beverage Supervisor, Sales Coordinator

When were the former students employed? This ACCSC rate is based on student cohorts reported in the 2017 ACCSC Annual Report’s Graduation & Employment Charts, with employment sustained for a reasonable period of time following graduation.

How were completers tracked? Completers and/or employers of completers were contacted by email, phone or survey to track employment data, and these records are documented and verified.

69 Institute of Culinary Education Undergraduate certificate in Career Pastry and Baking Arts - Morning and Afternoon Programs Program Length: 8 months

Students Graduating on Time 71% of Title IV students complete the program within 8 months1

Program Costs* $36,107 for tuition and fees $2,303 for books and supplies Other Costs: No other costs provided. Visit website for more program cost information: www.ice.edu/admissions-financial-aid/financial- aid/tuition-calendar-New-York *The amounts shown above include costs for the entire program, assuming normal time to completion. Note that this information is subject to change.

Students Borrowing Money The typical graduate leaves with $3,690 in debt3 The typical monthly loan payment $38 per month in student loans with an interest rate of 4.45%4.

Graduates who got jobs 83% of program graduates got jobs according to the ACCSC job placement rate8 Program graduates are employed in the following fields: Chefs and Head Cooks: http://onetonline.org/link/summary/35-1011.00 Bakers: http://onetonline.org/link/summary/51-3011.00

Licensure Requirements6 The following do not have licensure requirements for this profession: Connecticut, New Jersey, New York, Pennsylvania

Additional Information: The time to complete the program varies by program schedule (i.e. evening, weekend or daytime classes and the number of meeting times per week), as well as the pace by which the student completes a culminating final externship course.

Date Created: 4/6/2018 These disclosures are required by the U.S. Department of Education

70 Footnotes: 1. The share of students who completed the program within 100% of normal time (8 months). 2. The share of students who borrowed Federal, private, and/or institutional loans to help pay for college. 3. The median debt of borrowers who completed this program. This debt includes federal, private, and institutional loans. 4. The median monthly loan payment for students who completed this program if it were repaid over ten years at a 4.45% interest rate. 5. The median earnings of program graduates who received Federal aid. 6. Some States require students to graduate from a state approved program in order to obtain a license to practice a profession in those States. 7. State Job Placement Rate: Name of the state this placement rate is calculated for: N/A

Follow the link below to find out who is included in the calculation of this rate: N/A

What types of jobs were these students placed in? N/A

When were the former students employed? N/A

How were completers tracked? N/A 8. Accreditor Job Placement Rate: Name of the accrediting agency this placement rate is calculated for: ACCSC

Follow the link below to find out who is included in the calculation of this rate: http://www.accsc.org/UploadedDocuments/1972/1971/Graduation_and_Employment_Chart%202017.xls

What types of jobs were these students placed in? The job placement rate includes completers hired for: Jobs within the field

Positions that recent completers were hired for include: Pastry cook, baker, cake decorator

When were the former students employed? This ACCSC rate is based on student cohorts reported in the 2017 ACCSC Annual Report’s Graduation & Employment Charts, with employment sustained for a reasonable period of time following graduation.

How were completers tracked? Completers and/or employers of completers were contacted by email, phone or survey to track employment data, and these records are documented and verified.

71 Institute of Culinary Education Undergraduate certificate in Career Pastry and Baking Arts - Weekend and Hybrid Programs Program Length: 10 months

Students Graduating on Time 59% of Title IV students complete the program within 10 months1

Program Costs* $31,647 for tuition and fees $2,303 for books and supplies Other Costs: No other costs provided. Visit website for more program cost information: www.ice.edu/admissions-financial-aid/financial- aid/tuition-calendar-New-York *The amounts shown above include costs for the entire program, assuming normal time to completion. Note that this information is subject to change.

Students Borrowing Money The typical graduate leaves with $16,647 in debt3 The typical monthly loan payment $172 per month in student loans with an interest rate of 4.45%4.

Graduates who got jobs 69% of program graduates got jobs according to the ACCSC job placement rate8 Program graduates are employed in the following fields: Chefs and Head Cooks: http://onetonline.org/link/summary/35-1011.00 Bakers: http://onetonline.org/link/summary/51-3011.00

Licensure Requirements6 The following do not have licensure requirements for this profession: Connecticut, New Jersey, New York, Pennsylvania

Additional Information: The time to complete the program varies by program schedule (i.e. evening, weekend or daytime classes and the number of meeting times per week), as well as the pace by which the student completes a culminating final externship course.

Date Created: 4/6/2018 These disclosures are required by the U.S. Department of Education

72 Footnotes: 1. The share of students who completed the program within 100% of normal time (10 months). 2. The share of students who borrowed Federal, private, and/or institutional loans to help pay for college. 3. The median debt of borrowers who completed this program. This debt includes federal, private, and institutional loans. 4. The median monthly loan payment for students who completed this program if it were repaid over ten years at a 4.45% interest rate. 5. The median earnings of program graduates who received Federal aid. 6. Some States require students to graduate from a state approved program in order to obtain a license to practice a profession in those States. 7. State Job Placement Rate: Name of the state this placement rate is calculated for: N/A

Follow the link below to find out who is included in the calculation of this rate: N/A

What types of jobs were these students placed in? N/A

When were the former students employed? N/A

How were completers tracked? N/A 8. Accreditor Job Placement Rate: Name of the accrediting agency this placement rate is calculated for: ACCSC

Follow the link below to find out who is included in the calculation of this rate: http://www.accsc.org/UploadedDocuments/1972/1971/Graduation_and_Employment_Chart%202017.xls

What types of jobs were these students placed in? The job placement rate includes completers hired for: Jobs within the field

Positions that recent completers were hired for include: Pastry cook, baker, cake decorator

When were the former students employed? This ACCSC rate is based on student cohorts reported in the 2017 ACCSC Annual Report’s Graduation & Employment Charts, with employment sustained for a reasonable period of time following graduation.

How were completers tracked? Completers and/or employers of completers were contacted by email, phone or survey to track employment data, and these records are documented and verified.

73 Institute of Culinary Education Undergraduate certificate in Career Pastry and Baking Arts - Evening Program Program Length: 12 months

Students Graduating on Time 80% of Title IV students complete the program within 12 months1

Program Costs* $31,647 for tuition and fees $2,303 for books and supplies Other Costs: No other costs provided. Visit website for more program cost information: www.ice.edu/admissions-financial-aid/financial- aid/tuition-calendar-New-York *The amounts shown above include costs for the entire program, assuming normal time to completion. Note that this information is subject to change.

Students Borrowing Money The typical graduate leaves with $21,615 in debt3 The typical monthly loan payment $223 per month in student loans with an interest rate of 4.45%4.

Graduates who got jobs 87% of program graduates got jobs according to the ACCSC job placement rate8 Program graduates are employed in the following fields: Chefs and Head Cooks: http://onetonline.org/link/summary/35-1011.00 Bakers: http://onetonline.org/link/summary/51-3011.00

Licensure Requirements6 The following do not have licensure requirements for this profession: Connecticut, New Jersey, New York, Pennsylvania

Additional Information: The time to complete the program varies by program schedule (i.e. evening, weekend or daytime classes and the number of meeting times per week), as well as the pace by which the student completes a culminating final externship course.

Date Created: 4/6/2018 These disclosures are required by the U.S. Department of Education

74 Footnotes: 1. The share of students who completed the program within 100% of normal time (12 months). 2. The share of students who borrowed Federal, private, and/or institutional loans to help pay for college. 3. The median debt of borrowers who completed this program. This debt includes federal, private, and institutional loans. 4. The median monthly loan payment for students who completed this program if it were repaid over ten years at a 4.45% interest rate. 5. The median earnings of program graduates who received Federal aid. 6. Some States require students to graduate from a state approved program in order to obtain a license to practice a profession in those States. 7. State Job Placement Rate: Name of the state this placement rate is calculated for: N/A

Follow the link below to find out who is included in the calculation of this rate: N/A

What types of jobs were these students placed in? N/A

When were the former students employed? N/A

How were completers tracked? N/A 8. Accreditor Job Placement Rate: Name of the accrediting agency this placement rate is calculated for: ACCSC

Follow the link below to find out who is included in the calculation of this rate: http://www.accsc.org/UploadedDocuments/1972/1971/Graduation_and_Employment_Chart%202017.xls

What types of jobs were these students placed in? The job placement rate includes completers hired for: Jobs within the field

Positions that recent completers were hired for include: Pastry cook, baker, cake decorator

When were the former students employed? This ACCSC rate is based on student cohorts reported in the 2017 ACCSC Annual Report’s Graduation & Employment Charts, with employment sustained for a reasonable period of time following graduation.

How were completers tracked? Completers and/or employers of completers were contacted by email, phone or survey to track employment data, and these records are documented and verified.

75 APPENDIX B

WEEKLY TUITION LIABILITY CHARTS Effective for classes beginning on or after January 1, 2019

Career Culinary Arts Program

Morning Schedule: 5 Days/Week in the Morning Afternoon Schedule: 5 Days/Week in the Afternoon The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $38,001.66 3 Quarters; Tuition per Quarter $12,667.22 Week 1 $12,667.22 Week 1 $9,800.42 Week 2 $9,500.42 Week 2 $6,333.61 Week 3 $6,333.61 Week 3 $3,166.81 Week 4 $3,166.81 Weeks 4+ $0 Weeks 5+ $0

Evening Schedule: 3 Days/Week in the Evening The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $33,391.66 4 Quarters; Tuition per Quarter $8,347.92 Week 1 $8,347.92 Week 1 $6,260.94 Week 2 $6,260.94 Week 2 $4,173.96 Week 3 $4,173.96 Week 3 $2,086.98 Week 4 $2,086.98 Weeks 4+ $0 Weeks 5+ $0

Weekend Schedule: 2 Days/Week on the Weekend Hybrid Schedule: 3 Days/Week in the Evening and on the Weekend The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $33,391.66 3 Quarters; Tuition per Quarter $11,130.55 Week 1 $11,130.55 Week 1 $8,347.92 Week 2 $8,347.92 Week 2 $5,565.28 Week 3 $5,565.28 Week 3 $2,782.64 Week 4 $2,782.64 Weeks 4+ $0 Weeks 5+ $0

76 APPENDIX B

Career Pastry & Baking Arts Program

Morning Schedule: 5 Days/Week in the Morning Afternoon Schedule: 5 Days/Week in the Afternoon The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $37,639.98 2 Quarters; Tuition per Quarter $18,819.99 Week 1 $18,819.99 Week 1 $14,114.99 Week 2 $14,114.99 Week 2 $9,410.00 Week 3 $9,410.00 Week 3 $4,705.00 Week 4 $4,705.00 Weeks 4+ $0 Weeks 5+ $0

Evening Schedule: 3 Days/Week in the Evening The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $31,689.98 4 Quarters; Tuition per Quarter $7,922.50 Week 1 $7,922.50 Week 1 $5,941.87 Week 2 $5,941.87 Week 2 $3,961.25 Week 3 $3,961.25 Week 3 $1,980.62 Week 4 $1,980.62 Weeks 4+ $0 Weeks 5+ $0

Weekend Schedule: 2 Days/Week on the Weekend The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $31,689.98 3 Quarters; Tuition per Quarter $10,563.33 Week 1 $10,563.33 Week 1 $7,922.50 Week 2 $7,922.50 Week 2 $5,281.66 Week 3 $5,281.66 Week 3 $2,640.83 Week 4 $2,640.83 Weeks 4+ $0 Weeks 5+ $0

77 APPENDIX B

The Techniques of Artisan Bread Baking

Morning Schedule: 5 Days/Week in the Morning Afternoon Schedule: 5 Days/Week in the Afternoon If withdrawal or dismissal occurs, student’s tuition liability is as follows: First Quarter Total Tuition $8,089.29 1 Quarter; Tuition per Quarter $8,089.29 Week 1 $8,089.29 Week 2 $6,066.97 Week 3 $4,044.65 Week 4 $2,022.32 Weeks 5+ $0

The Art of Cake Decorating

Morning Schedule: 5 Days/Week in the Morning Afternoon Schedule: 5 Days/Week in the Afternoon If withdrawal or dismissal occurs, student’s tuition liability is as follows: First Quarter Total Tuition $12,525.16 1 Quarter; Tuition per Quarter $12,525.16 Week 1 $12,525.16 Week 2 $9,393.87 Week 3 $6,262.58 Week 4 $3,131.29 Weeks 5+ $0

Evening Schedule: 3 Days/Week in the Evening Weekend Schedule: 2 Days/Week on Weekend The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $12,525.16 2 Quarters; Tuition per Quarter $6,262.58 Week 1 $6,262.58 Week 1 $4,696.94 Week 2 $4,696.94 Week 2 $3,131.29 Week 3 $3,131.29 Week 3 $1,565.65 Week 4 $1,565.65 Weeks 4+ $0 Weeks 5+ $0

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Diploma in Restaurant & Culinary Management

Morning Schedule: 3 Days/Week in the Morning Afternoon Schedule: 3 Days/Week in the Afternoon The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $14,182.89 2 Quarters; Tuition per Quarter $7,091.45 Week 1 $7,091.45 Week 1 $5,318.58 Week 2 $5,318.58 Week 2 $3,545.72 Week 3 $3,545.72 Week 3 $1,772.86 Week 4 $1,772.86 Weeks 4+ $0 Weeks 5+ $0

Evening Schedule: 3 Days/Week in the Evening Hybrid Schedule: 2 Days/Week in the Evening and on the Weekend The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $12,632.89 3 Quarters; Tuition per Quarter $4,210.96 Week 1 $4,210.96 Week 1 $3,158.22 Week 2 $3,158.22 Week 2 $2,105.48 Week 3 $2,105.48 Week 3 $1,052.74 Week 4 $1,052.74 Weeks 4+ $0 Weeks 5+ $0

Hospitality & Hotel Management Diploma Program

Morning Schedule: 3 Days/Week in the Morning Afternoon Schedule: 3 Days/Week in the Afternoon The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $15,126.00 4 Quarters; Tuition per Quarter $3,781.50 Week 1 $3,781.50 Week 1 $2,836.13 Week 2 $2,836.13 Week 2 $1,890.75 Week 3 $1,890.75 Week 3 $945.38 Week 4 $945.38 Weeks 4+ $0 Weeks 5+ $0

79 APPENDIX B

Afternoon Schedule: 5 Days/Week in the Afternoon The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $15,126.00 3 Quarters; Tuition per Quarter $5,042.00 Week 1 $5,042.00 Week 1 $3,781.50 Week 2 $3,781.50 Week 2 $2,521.00 Week 3 $2,521.00 Week 3 $1,260.50 Week 4 $1,260.50 Weeks 4+ $0 Weeks 5+ $0

Evening Schedule: 4 Days/Week in the Evening The below chart illustrates what the student’s refund should be in dollars if withdrawal or dismissal occurs First Quarter Subsequent Quarters Total Tuition $13,126.00 4 Quarters; Tuition per quarter $3,281.50 Week 1 $3,281.50 Week 1 $2,461.13 Week 2 $2,461.13 Week 2 $1,640.75 Week 3 $1,640.75 Week 3 $820.38 Week 4 $820.38 Weeks 4+ $0 Weeks 5+ $0

80 APPENDIX C

Information for Students Student Rights

Schools are required to give this disclosure pamphlet to individuals interested in enrolling in their school.

What is the purpose of this pamphlet? program being offered meets your needs and that your financial investment is protected. All prospective and enrolled students in a non-degree granting proprietary school are The New York State Education required to receive this pamphlet. This Department's Bureau of Proprietary School pamphlet provides an overview of students’ Supervision wishes you success in your rights with regard to filing a complaint continued efforts to obtain the necessary skill against a school and accessing the tuition training in order to secure meaningful reimbursement fund if they are a victim of employment. In addition, Bureau staff will certain violations by the school. continue to work with all the schools to help insure that a quality educational program is Licensed private career schools which are provided to you. licensed by the New York State Education Department are required to meet very Who can file a complaint? specific standards under the Education Law and Commissioner's Regulations. These If you are or were a student or an employee standards are designed to help insure the of a Licensed Private Career School in the educational appropriateness of the programs State of New York and you believe that the which schools offer. It is important for you to school or anyone representing the school has realize that the New York State Education acted unlawfully, you have the right to file a Department's Bureau of Proprietary School complaint with the New York State Supervision closely monitors and regulates Education Department. all non-degree granting proprietary schools. The schools are required to have their What can a student or employee complain teachers meet standards in order to be about? licensed by the Department. Schools are also required to have their curriculum approved You may make complaints about the conduct by the New York State Education of the school, advertising, standards and Department, at minimum, every four years, methods of instruction, equipment, facilities, thereby helping to insure that all curriculum qualifications of teaching and management offered in the schools are educationally personnel, enrollment agreement, methods sound. of collecting tuition and other charges, school license or registration, school and In addition, staff members of the Bureau of student records, and private school agents. Proprietary School Supervision are often in the school buildings monitoring the educational programs being offered. The interest of the New York State Education Department is to ensure that the educational

81 APPENDIX C

How can a complaint be filed by a student years after the alleged illegal conduct or employee? took place. The Bureau cannot investigate any complaint made more You should try to resolve your complaint than two years after the date of the directly with the school unless you believe occurrence. that the school would penalize you for your 3. The investigator will attempt to complaint. Use the school's internal resolve the complaint as quickly as grievance procedure or discuss your possible and may contact you in the problems with teachers, department heads, future with follow-up questions. You or the school director. We suggest that you should provide all information do so in writing and that you keep copies of requested as quickly as possible; all correspondence to the school. However, delay may affect the investigation of the school cannot require you to do this your complaint. When appropriate, before you file a complaint with the New the investigator will try to negotiate York State Education Department. If you do with the school informally. If the file a complaint with the Department, please Department determines that advise the Bureau of any action that you have violations of law have been taken to attempt to resolve your complaint. committed and the school fails to take satisfactory and appropriate The steps you must take to file a complaint action then the Department may with the New York State Education proceed with formal disciplinary Department are: charges.

1. Write to the New York State What is the Tuition Reimbursement Fund? Education Department at 116 West 32nd Street, 5th Floor, New York, The Tuition Reimbursement Fund is New York 10001, or telephone the designed to protect the financial interest of Department at (212) 643-4760, students attending non-degree proprietary requesting an interview for the schools. If a school closes while you are in purpose of filing a written complaint. attendance, prior to the completion of your Bring all relevant documents with educational program, then you may be you to the interview, including an eligible for a refund of all tuition expenses enrollment agreement, financial aid which you have paid. If you drop out of application, transcripts, etc. An school prior to completion and you file a investigator from the Department complaint against the school with the State will meet with you and go through Education Department, you may be eligible your complaint in detail. to receive a tuition refund if the State 2. If you cannot come for an interview, Education Department is able to provide send a letter or call the office to factual support that your complaint is valid request a complaint form. You must and to determine that there was a violation complete and sign this form and mail of Education Law or the Commissioner's it to the office. Please include with it Regulations as specified in Section 126.17 of copies of all relevant documents. You the Commissioner's Regulations. To file a should keep the originals. You must file a complaint within two claim to the Tuition Reimbursement Fund, you must first file a complaint with the State Education Department at the address

82 APPENDIX C included in this pamphlet. The staff of the agent(s) when signing the enrollment State Education Department will assist you agreement. A full refund shall be made to in the preparation of a tuition any student recruited by an unlicensed reimbursement form (a sample of this form private school agent or even by a licensed should have been provided to you upon agent if there is evidence that the agent enrollment). made fraudulent or improper claims. To find out if you are eligible to receive a refund, you What is the tuition refund and cancellation must follow the complaint procedures policy? included in this page.

All schools must have a tuition refund and What should students know about "grants cancellation policy for each program and guaranteed student loans"? included in the catalog and in the student enrollment agreement. A grant is awarded to a student based on income eligibility, and it does not need to be Read and understand the school's policy repaid (for example, New York State Tuition regarding tuition refund and cancellation Assistance Program (TAP) grants or Pell before you sign the enrollment agreement. If grants provided by the federal government). you do not understand it, or are confused by the school's explanation, get help before you Guaranteed student loans are low interest sign. You may ask for assistance from the loans provided under the Federal Department at the address included in this Guaranteed Student Loan Program. The pamphlet. decision to apply for such a loan is yours-the school cannot require that you apply for a What should students know about "private loan. You should understand that if you pay school agents?" school tuition with money loaned to you from a lender you are responsible for Private School Agents are employed by repaying the loan in full, with interest, in schools for the purpose of recruiting or accordance with the terms of the loan enrolling students in the school; they are not agreement. A failure to repay the loan can school counselors. Private school agents hurt your credit rating and result in legal cannot require a student to pay a placement action against you. Even if you fail to or referral fee. Each school agent must be complete your educational program, you are licensed by the New York State Education still responsible for repaying all of the money Department, must have an Agent loaned to you. identification card and must be a salaried employee of the school. School agents who It is your right to select a lender for a cannot show an Agent Identification Card guaranteed student loan. The school cannot are breaking the law if they try to interest require you to apply to a particular lender or students in enrolling in a particular school or lending institution. However, the school can group of schools. The name(s) of the agent(s) recommend a lender, but if it does, the who enrolled a student must appear on that school must also provide you with a student's enrollment agreement. Therefore, statement about your right and ability to you should write down the name of the agent obtain a loan from another lender and the who talked to you. Each student will be insurance premiums charged on these loans. required to confirm the name(s) of the

83 APPENDIX C

Read and understand all the information and applications for financial aid grants and loans before signing.

Where can students file a complaint, file a claim to the tuition reimbursement fund, or get additional information?

Contact the New York State Education Department at:

New York State Education Department 116 West 32nd Street, 5th Floor New York, New York 10001 Attention: Bureau of Proprietary School Supervision (212) 643-4760

This pamphlet is provided to you by the New York State Education Department (NYSED). The NYSED regulates the operation of Licensed Private Career Schools.

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