2019 NY Career Catalog 12.17.19

ICE CAREER CATALOG 2019

INSTITUTE OF CULINARY EDUCATION

NEW YORK CAMPUS 225 Liberty Street, 3rd Floor New York, NY 10281

ice.edu (888) 354-3433

TABLE OF CONTENTS EVALUATION CRITERIA ...... 13 OVERVIEW ...... 6 Examinations & Projects ...... 13 MISSION STATEMENT ...... 6 Participation & Performance ...... 13 Library & Written Assignments ...... 14 HISTORY ...... 6 CAREER PASTRY AND BAKING ARTS 1974-1995 ...... 6 PROGRAM ...... 15 1995-Present ...... 6 FACILITIES ...... 6 CURRICULUM ...... 15 FACULTY ...... 7 Course 1: Introduction to Baking Techniques and School of Culinary Arts ...... 7 Ingredients Part 1 - 44 Hours ...... 15 School of Pastry and Baking Arts ...... 7 Course 2: Introduction to Baking Techniques and Natural Gourmet Center . Error! Bookmark not defined. Ingredients Part 2 - 56 Hours ...... 15 School of Culinary Management ...... 8 Course 3: Breads and Other Yeast-Raised Doughs - 40 School of Hospitality Management ...... 8 Hours ...... 15 ADMINISTRATION ...... 9 Course 4: Pastry Doughs - 60 Hours ...... 15 LICENSURE ...... 9 Course 5: Cakes, Fillings and Icings Part 1 - 48 Hours .. 15 Course 6: Cakes, Fillings and Icings Part 2 - 52 Hours .. 15 ACCREDITATION ...... 9 Course 7: Chocolate Confections - 44 Hours ...... 15 DISCLAIMER ...... 9 Course 8: Cake Decorating - 56 Hours ...... 16 CAREER CULINARY ARTS PROGRAM ...... 10 Course 9: Externship - 210 Hours ...... 16 EDUCATIONAL OBJECTIVES ...... 16 CURRICULUM ...... 10 CLASS SIZE ...... 16 Course 1: Culinary Fundamentals - 28 Hours ...... 10 PROGRAM DURATION ...... 16 Course 2: Introduction to Fish, Poultry and Meat - 28 TOTAL INSTITUTIONAL CHARGES ...... 16 Hours ...... 10 SUPPLIES ...... 16 Course 3: Sauces and Soups - 32 Hours ...... 10 Uniforms ...... 16 Course 4: Dry-Heat Cooking Methods - 36 Hours ...... 10 Knives ...... 16 Course 5: Moist-Heat Cooking Methods, Vegetables, Tools ...... 17 Grains and Legumes - 36 Hours ...... 10 iPad ...... 17 Course 6: Breakfast Cookery, Salads and Sandwiches - Books ...... 17 32 Hours ...... 10 ATTENDANCE ...... 17 Course 7: French Regional Cooking; Italian Regional Cooking – 48 Hours ...... 10 EVALUATION CRITERIA ...... 18 Course 8: Cuisines of Asia; Advanced Cooking, Plating Examinations & Projects ...... 18 and Presentation – 48 Hours ...... 11 Participation & Performance ...... 18 Course 9: Pastry and Baking Essentials - 40 Hours ...... 11 Library & Written Assignments ...... 18 Course 10: Contemporary Desserts - 40 Hours ...... 11 CAREER HEALTH SUPPORTIVE Course 11: Charcuterie and Hors D’Oeuvres - 32 Hours CULINARY ARTS ...... 19 ...... 11 CURRICULUM ...... 19 Course 12: Culinary Masters and Market Basket - 40 Course 1: Fundamentals of Plant-Based Cuisine - 52 Hours ...... 11 hours ...... 19 Course 13: Externship - 210 Hours ...... 11 Course 2: Grains, Beans and Stews – 56 hours ...... 19 EDUCATIONAL OBJECTIVES ...... 11 Course 3: High-Protein Foods – 56 hours ...... 19 CLASS SIZE ...... 11 Course 4: Advanced Culinary Applications – 52 hours 19 PROGRAM DURATION ...... 11 Course 5: Baking and Desserts – 56 hours ...... 19 TOTAL INSTITUTIONAL CHARGES ...... 12 Course 6: Bread and Pasta – 52 hours ...... 19 SUPPLIES ...... 12 Course 7: Food and Healing 1 and Advanced Culinary Uniforms ...... 12 Techniques – 52 hours ...... 20 Knives ...... 12 Course 8: Food and Healing 2 and World Cuisines – 56 Tools ...... 12 hours ...... 20 iPad ...... 13 Course 9: Externship – 200 Hours ...... 20 Books ...... 13 EDUCATIONAL OBJECTIVES ...... 20 ATTENDANCE ...... 13 CLASS SIZE ...... 20

2 PROGRAM DURATION ...... 20 Course 8: Food Production and Kitchen Management – TOTAL INSTITUTIONAL CHARGES ...... 20 40 Hours ...... 26 SUPPLIES ...... 20 Course 9: Event Management and Conference Planning - 44 Hours ...... 26 Uniforms ...... 20 Course 10: Property Management Systems and Knives ...... 21 Tools ...... 21 Technology - 40 Hours ...... 26 Course 11: Externship - 200 Hours ...... 26 Books ...... 21 ATTENDANCE ...... 21 EDUCATIONAL OBJECTIVES ...... 27 EVALUATION CRITERIA ...... 22 CLASS SIZE ...... 27 PROGRAM DURATION ...... 27 Examinations & Projects ...... 22 Participation & Performance ...... 22 TOTAL INSTITUTIONAL CHARGES ...... 27 Library & Written Assignments ...... 22 SUPPLIES ...... 27 RESTAURANT AND CULINARY Books ...... 27 MANAGEMENT ...... 23 COURSE CERTIFICATES ...... 27 CURRICULUM ...... 23 ATTENDANCE ...... 27 Course 1: Concept Development and Menu Design - 45 EVALUATION CRITERIA ...... 28 Hours ...... 23 DRESS CODE ...... 28 Course 2: Marketing - 30 Hours ...... 23 Course 3: Food Safety - 16 Hours ...... 23 THE ART OF CAKE DECORATING ..... 29 Course 4: Purchasing and Cost Control - 45 Hours ...... 23 CURRICULUM ...... 29 Course 5: Supervision, Staff Management and Legal Course 1 – Introduction to Butter Cream Piping - 40 Aspects of Culinary Businesses - 45 Hours ...... 23 Hours ...... 29 Course 6: Service Management - 30 Hours ...... 23 Course 2 – Introduction to Royal Icing, Rolled Fondant Course 7: Finance and Accounting - 45 Hours ...... 23 and Pastillage - 60 Hours ...... 29 Course 8: Beverage and Wine – 30 Hours ...... 23 Course 3 – Advanced Rolled Fondant and Hand Course 9: Facilities and Design - 30 Hours ...... 23 Modeling– 40 Hours ...... 29 EDUCATIONAL OBJECTIVES ...... 23 Course 4 – Sugar Paste Flowers and Airbrushing - 60 CLASS SIZE ...... 23 Hours ...... 29 PROGRAM DURATION ...... 23 Course 5 – Contemporary Cakes - 40 Hours ...... 29 TOTAL INSTITUTIONAL CHARGES ...... 24 EDUCATIONAL OBJECTIVES ...... 29 SUPPLIES ...... 24 CLASS SIZE ...... 29 iPad ...... 24 PROGRAM DURATION ...... 29 Books ...... 24 TOTAL INSTITUTIONAL CHARGES ...... 30 ATTENDANCE ...... 24 SUPPLIES ...... 30 EVALUATION CRITERIA ...... 24 Uniforms ...... 30 DRESS CODE ...... 25 Knives ...... 30 HOSPITALITY & HOTEL Tools ...... 30 MANAGEMENT ...... 26 Books ...... 31 CURRICULUM ...... 26 ATTENDANCE ...... 31 Course 1: Introduction to Hospitality, Travel and EVALUATION CRITERIA ...... 31 Tourism - 40 Hours ...... 26 Examinations & Projects ...... 31 Course 2: Human Resources and Supervision - 44 Hours Participation & Performance ...... 31 ...... 26 THE TECHNIQUES OF ARTISAN Course 3: Rooms Division and Facility Management - 48 BREAD BAKING ...... 33 Hours ...... 26 CURRICULUM ...... 33 Course 4: Mathematical and Financial Concepts for Course 1 – Introduction to Bread - 40 Hours ...... 33 Hospitality - 44 Hours ...... 26 Course 2 – Baguettes, Rolls and Loaf Breads - 40 Hours Course 5: Food and Beverage Management - 44 Hours ...... 33 ...... 26 Course 3 – Specialty Breads - 40 Hours ...... 33 Course 6: Hotel Operations: Front and Back Office Course 4 – Viennoiserie and Decorative Breads - 40 Management - 50 Hours ...... 26 Hours ...... 33 Course 7: Sales and Marketing - 44 Hours ...... 26

3 Course 5 – Natural Ferment, Sour Dough and Rye ENROLLMENT AGREEMENT PAYMENT PLAN Breads - 40 Hours ...... 33 ...... 46 EDUCATIONAL OBJECTIVES ...... 33 REFUND POLICY ...... 46 CLASS SIZE ...... 33 Tuition Reimbursement Account ...... 47 PROGRAM DURATION ...... 33 WEEKLY TUITION LIABILITY CHARTS ...... 47 TOTAL INSTITUTIONAL CHARGES ...... 34 ACADEMIC POLICIES ...... 48 SUPPLIES ...... 34 Uniforms ...... 34 ATTENDANCE ...... 48 Knives ...... 34 MAKE-UP POLICIES ...... 48 Tools ...... 34 Make-Up Classes ...... 48 Books ...... 34 Make-Up Written Examinations ...... 48 ATTENDANCE ...... 34 Make-Up Practical Examinations ...... 48 EVALUATION CRITERIA ...... 35 MAXIMUM TIME TO COMPLETE PROGRAM .. 48 Examinations & Projects ...... 35 EXTERNSHIP ...... 48 Participation & Performance ...... 35 Commencement of Externship ...... 48 Duration ...... 48 ADMISSIONS ...... 36 Attendance Journals ...... 48 HOW TO CONTACT ...... 36 Evaluation ...... 48 Student Feedback/Incidents ...... 48 ENTRANCE REQUIREMENTS ...... 36 Disciplinary Aspects ...... 48 TRANSFER CREDITS ...... 36 Externship Placement ...... 49 National College Credit Recommendation Service ASSESSING STUDENT PROGRESS ...... 49 (NCCRS) ...... 36 Frequency of Evaluation ...... 49 Articulation Agreements ...... 37 Grades ...... 49 College Credit – Disclaimer Statement ...... 37 Academic Support Program ...... 49 HOW TO APPLY FOR ADMISSION ...... 37 Incompletes ...... 49 Late Enrollment Policy ...... 37 Course Repetition & Failure ...... 49 FEES ...... 37 GRADUATION ...... 50 TUITION & SUPPLIES ...... 37 Graduation Requirements ...... 50 TUITION PAYMENT OPTIONS OVERVIEW ...... 37 Honors ...... 50 TUITION DISCOUNTS ...... 38 Graduation Ceremony ...... 50 VACCINATION POLICY ...... 39 Receipt of Diploma ...... 50 HOUSING ...... 39 SATISFACTORY ACADEMIC PROGRESS ...... 50 INTERNATIONAL STUDENTS ...... 39 Financial Aid Probation ...... 50 BACKGROUND CHECK ...... 39 Appeals from Financial Aid Probation ...... 50 Academic Plan ...... 50 DISABILITIES ...... 39 Removal from Financial Aid Probation ...... 50 NONDISCRIMINATION STATEMENT ...... 39 ADMINISTRATIVE POLICIES ...... 51 FINANCIAL SERVICES ...... 41 CLOCK HOUR ...... 51 HOW TO CONTACT ...... 41 HOLIDAYS ...... 51 FEDERAL FINANCIAL AID PROGRAMS ...... 41 SCHOOL CLOSING ...... 51 Student Aid Eligibility ...... 41 How to Apply for Financial Aid ...... 41 DRESS CODE ...... 51 Federal Pell Grant ...... 42 Career Culinary Arts, Career Pastry and Baking Arts, FSEOG Program ...... 42 Career Health Supportive Culinary Arts, The Art of Direct Stafford Loans ...... 42 Cake Decorating, and The Techniques of Artisan Direct PLUS Loans (Parent Loans) ...... 43 Bread Baking Programs ...... 51 Repayment Information ...... 44 Diploma in Restaurant and Culinary Management and Return of Title IV Funds ...... 45 Hospitality & Hotel Management Diploma PRIVATE LOANS ...... 46 Programs ...... 52 TUITIONFLEX PROGRAM ...... 46 IDENTIFICATION BADGE POLICY ...... 52 LEAVE OF ABSENCE POLICY ...... 52

4 CLASS TRANSFERS ...... 53 ENRICHMENT CLASSES ...... 58 Voluntary Transfer ...... 53 MEET THE CULINARY ENTREPRENEUR Involuntary Transfer ...... 53 SERIES ...... 58 WITHDRAWAL, DISMISSAL & VOLUNTEER OPPORTUNITIES ...... 59 REINSTATEMENT POLICIES ...... 53 CONTESTS & COMPETITIONS ...... 59 Withdrawal ...... 53 MEDIA OPPORTUNITIES ...... 59 Readmission after Withdrawal ...... 53 RECREATIONAL CLASS BENEFIT ...... 59 Academic Dismissal ...... 53 Career Culinary Arts, Career Pastry and Baking Arts, Administrative Dismissal ...... 53 Career Health Supportive Culinary Arts, Diploma in Attendance Dismissal ...... 53 Restaurant and Culinary Management Students, Reinstatement from Dismissal ...... 53 and Hospitality & Hotel Management Diploma STUDENT CONDUCT POLICY ...... 54 Program Students ...... 59 Code of Conduct ...... 54 Wine Essentials ...... 59 Prohibited Conduct ...... 54 GRADUATE EMPLOYMENT ASSISTANCE ..... 59 Suspension ...... 54 Academic Honesty and Copyright Infringement Policy 55 CAREER SERVICES ...... 60 STUDENT INJURY POLICY ...... 55 PLACEMENT STATISTICS ...... 60 STUDENT COMPLAINT/GRIEVANCE PROCEDURE ...... 55 OCCUPATIONAL EDUCATION DATA SURVEY (OEDS) STATISTICS ...... 60 Policies Pertaining to Grievances ...... 56 DISCLOSURES & OTHER INFORMATION TECHNOLOGY POLICY ...... 56 INFORMATION ...... 62 STUDENT SERVICES ...... 57 ALCOHOL AND DRUG ABUSE PREVENTION PROGRAM ...... 62 SCHOLARSHIPS ...... 57 Legal Penalties ...... 62 #CulinaryVoice Scholarship Challenge ...... 57 Health Risks Associated with Drug Abuse ...... 62 The ICE Kevin Nurse Memorial Scholarship ...... 57 Counseling, Treatment, and Rehabilitation Programs 62 ICE Cares Scholarship Program ...... 57 CAMPUS SECURITY POLICY ...... 63 ICE Food Dreams Scholarship ...... 57 Local Police ...... 63 James Beard Foundation Scholarship Program ...... 57 Notice of Availability of Annual Security Report ...... 63 Careers through Culinary Arts Program (C-CAP) Evacuation Procedure ...... 63 Scholarship ...... 57 Shelter in Place (Lockdown) Procedure ...... 63 C-CAP Diploma in Restaurant and Culinary Management Fire Safety Procedures ...... 63 Program Scholarship ...... 58 Other Emergencies ...... 64 Les Dames d’Escoffier Scholarship Program ...... 58 FERPA ...... 64 HOUSING & TRANSPORTATION ...... 58 HOW TO REGISTER TO VOTE ...... 64 CHILDCARE ...... 58 STUDENT RIGHT-TO-KNOW ...... 64 LIBRARY ...... 58

ACADEMIC SUPPORT PROGRAM ...... 58

OVERVIEW

MISSION STATEMENT entrepreneur passionate about education and the culinary The Institute of Culinary Education and its campuses are world, purchased the school. The Smilow family was already a dedicated to inspiring our students to reach their full potential notable participant in the New York City restaurant scene via through an education that emphasizes technique and its partnership with Chef Daniel Boulud and his restaurants, professionalism. We accomplish this in a passionate, including Restaurant Daniel, Café Boulud, and DBGB. Smilow disciplined environment that fosters excellence, critical remains the president and principal owner of the school. thinking and creativity in students, faculty and staff. The Institute of Culinary Education is committed to ongoing In late 1995, the school relocated in Manhattan to 50 W. 23rd assessment and institutional improvement for the benefit of Street, steadily expanding to more than 43,000 square feet our students, staff, faculty and administration. over six floors and 11 teaching kitchens among the finest in ______the nation.

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

6 • Demonstration Kitchen Joseph Pace – Director of Stewarding and Purchasing • Recreational Kitchen Education: University of Arizona • Mixology Lab Experience: Restaurant Bouley, Petrossian, Risotteria, • Cooking Technology Lab Darien Butcher Shop, Table at Home • Chocolate Lab King Phojanakong – Chef-Instructor • Test Kitchen Education: The Culinary Institute of America • Student Lounge Experience: Restaurant Daniel, Danube, Kuma Inn, • Non-Circulating Library creator Bronx Hot Sauce Frank Proto – Director of Culinary Operations ICE’s kitchens feature commercial cooking equipment Education: Nassau Community College, The Culinary including gas and induction ranges, convection ovens, Institute of America refrigerators, dishwashers, salamanders and char broilers. Experience: Benchmarc Restaurant Group, Barcelora Kitchens also contain commercial appliances including food Wine Bar, Layla processors, mixers, blenders and cookware. The school is Ted Siegel – Chef-Instructor located on the third floor of a commercial building with Education: The New School, Franconia College, The elevators and is handicapped-accessible. Culinary Institute of America Experience: Chez Panisse, L’Acajou, Washington Square After 42 years of award-winning education in NYC, ICE Hotel, Orso, Kuletos, Coco Pazzo decided to open a campus in Pasadena, California due to its Ana Sporer – Chef-Instructor vibrant food culture and thriving job market. The Institute of Education: Schoolcraft College, Johnson & Wales Culinary Education’s Los Angeles campus is located at 521 East University Green Street, Pasadena, CA 91101. Experience: Pierre Hotel, Omni Baltimore Hotel, Ruby’s ______Hotel 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

Career Culinary Arts Career Pastry and Baking Arts Barbara Rich – Lead Chef, Career Culinary Arts Jeffrey Yoskowitz – Lead Chef, Career Pastry and Baking Arts Education: Washington University, California Culinary Education: New York City Technical College Academy Experience: Maurice Pastry (owner), Les Friandises, Experience: Zuni Café, Savoy, Danal Restaurant, Creative Atrium Club, Alazurra Edge Parties, Art Institute, Natural Gourmet Institute Sim Cass – Dean, Artisan Bread Baking Barry Tonkinson – Director of Culinary Research and Education: Thames Valley University (London) Development Experience: Balthazar (founding baker), Lucky Strike, Education: Blackwell Sixth Form College, Westminster Carlton Tower Hotel (London), Park Lane Hotel (London) Kingsway College Toba Garrett – Dean, The Art of Cake Decorating Experience: The Lanesborough, The Bath Priory, Apsleys, Education: Fordham University, Long Island University, Spring Summer Associates Le Cordon Bleu Remy Forgues – Chef-Instructor Experience: The New School, French Culinary Institute, Education: Universitie Pantheon Assas, French School of Cake Decorating by Toba, Author Culinary Arts Gregoire Ferrandi Carmine Arroyo – Chef-Instructor Experience: Restaurant L’Ami Jean, Al Fiori, All’onda, Le Education: Art Institute of NYC Rivage, Vaucluse Experience: Tabla, Ellabess, The Chocolate Room Michael Garrett – Chef-Instructor Kathryn Gordon – Chef-Instructor, CAPS Co-Chair Education: Baltimore International Culinary School Education: Vassar, New York University, Stern School of Experience: Coco Pazzo, Aquavit, Red Rooster Business, L’Academie de Cuisine Michael Handal – Chef-Instructor Experience: The Rainbow Room, Windows on the World, Education: Fordham University, The Culinary Institute of Le Cirque, Le Bernardin, Author America Amy Hess – Chef-Instructor Experience: La Côte Basque, The Helmsley Palace Education: State University of NY at Oswego, Culinary Margot Olshan – Assistant Dean of Students School of the Rockies Education: Institute of Culinary Education Experience: Nuela, Northern Spy Food Co., The Breslin Experience: Martha Stewart Living Omnimedia, SoNo Bar & Dining Room, Print Restaurant Baking Company & Café (owner), Margot Café & Wine Alex Orman – Chef-Instructor Bar (owner), Star Career Academy Education: NYC Technical College Experience: Russian Tea Room, Glen Oaks Country Club, Alor Cheesecake, Alor Café, Alor Café Pasta

7 Gerri Sarnataro – Chef-Instructor Experience: 5 Ninth (owner), Fatty Crab, Fatty ‘Cue, Pig & Education: New York University, Columbia University, Khao, Makers Bar The French Culinary Institute Anthony Caporale – Director of Spirits Education Experience: Aureole, Woods, Lavin’s, Le Petite Jardin Education: Duke University Catering Experience: Mesa Grill, Flip, Forty Eight, Art of the Drink Penny Stankiewicz – Chef-Instructor TV Education: New York University, Institute of Culinary Richard Vayda – Director, Wine & Beverage Studies Education Education: New York University, Sommelier Society of Experience: Spice Market, Sugar Couture (owner), 92nd America St. Y, Sarah Lawrence College, Cakefest Experience: Art Institute of NYC, French Culinary Institute, New York Restaurant School, New York Health Supportive Culinary Arts University, Caffeine, Le Cherche-Midi Celine Beitchman – Director of Nutrition Brian Buckley – Instructor Education: Hunter College, Maryland University of Education: Hunter College, Institute of Culinary Integrative Health Education Experience: Rakel’s, Life Café, Freelance Caterer, Natural Experience: Plan B Consulting Gourmet Institute Kate Edwards – Instructor Alexandra Borgia – Chef-Instructor Education: University of Massachusetts Education: New York Restaurant School, Natural Experience: Odeon, Royalton Hotel, Balthazar, Per Se, Gourmet Institute Author Experience: George Martin Restaurant, The Lobster Club, Michael Eisenberg – Instructor The Blu Dog Café, Natural Gourmet Institute Education: Parsons School of Design Jill Burns – Chef-Instructor Experience: Acute Hospitality Consulting (owner), Alice’s Education: Philadelphia College of Art Tea Cup, Swallow Restaurant Group Experience: Rudolph Steiner School, Maryland University Amy Falbaum – Instructor of Integrative Health, Natural Gourmet Institute, Author Education: Hunter College, American Academy of Richard LaMarita – Chef-Instructor Dramatic Arts Education: Maharishi Vedic University, Institute of Experience: 21 Club, Sarabeth’s Kitchen, Gramercy Culinary Education Tavern. Amy Falbaum & Associates Experience: Maharishi College of Natural Law, Long Julia Heyer – Instructor Island College Hospital, Union Square Hospitality, Education: Cornell University Personal Chef, Natural Gourmet Institute Experience: Sushi Samba, Modern Mexican Restaurant Ann Nunziata – Chef-Instructor (MMR) Group, Heyer Performance Education: Natural Gourmet Institute Vin McCann – Instructor Experience: Ravens’ Restaurant, First Descents, Natural Education: Bucknell University, Fordham University Gourmet Institute Experience: National Restaurants Management, Specialty Barbara Rich – Lead Chef, Career Culinary Arts Restaurant Company Education: Washington University, California Culinary Nancy Selzer – Instructor Academy Education: Virginia Commonwealth University, Experience: Zuni Café, Savoy, Danal Restaurant, Creative Sommelier Society of America, Spain Wine Academy, Edge Parties, Art Institute, Natural Gourmet Institute eCornell Olivia Roszkowski – Chef-Instructor Experience: Founding Partner, Casa Mono, Tarry Lodge Education: Columbia University, Natural Gourmet Restaurants Institute, New York University Alan Someck – Instructor Experience: Mercer Kitchen, Union Square Hospitality, Education: California State University San Diego, Danny SEO Publications, Natural Gourmet Institute Rensselaer Polytechnic Institute Jay Weinstein – Chef-Instructor Experience: Millie’s Restaurant, Keystone Hospitality Education: Nassau Community College, Culinary Institute Solutions, Green Restaurant Initiative of America, New York University Stephen Zagor – Lead Instructor Experience: Jasper’s, Four Seasons Hotel, Bright Food Education: Tulane, Cornell University Shop, Natural Gourmet Institute, Author Experience: Marriott Hotels & Resorts, Universal Hideyo Yamada – Chef-Instructor Orlando, The Fireman Hospitality Group, Coopers & Education: Institute of Integrative Nutrition, Natural Lybrand, Laventhol & Horwath, New York University Gourmet Institute Experience: Kai Restaurant, Creative Edge Parties, Hideyo Hospitality and Hotel Management Cooking (owner), Natural Gourmet Institute Andrew Catalano – Instructor Education: University of Phoenix Restaurant and Culinary Management Experience: Sodexo, Compass Group North America, Rick Camac – Dean of Restaurant & Hospitality Management SUNY Downstate, City University of New York, Strategic Education: State University of NY at Oswego, New York Management Consultants University Katie Chamberlain – Instructor Education: California State University

8 Experience: Richfield Hospitality, Planit Access, New York Andrea Tutunjian – Director of Education; Dean, Career Pastry University and Baking Arts Eveline Chen – Instructor Hillery Wheeler – Director of Admissions Education: New York City Technical College ______Experience: Hotel Wolcott, Sofitel Hotel, Manhattan East Suite Hotel LICENSURE Irma Gianni - Instructor The Institute of Culinary Education is licensed by the New York Education: NYC Technical College State Education Department, Bureau of Proprietary School Experience: St Moritz on the Park, The Michelangelo Supervision. For information on our license please contact the Hotel, NYC Department of Education School Director. Grace Gordon – Instructor ______Education: The New School Experience: Park Hyatt Beaver Creek Resort ACCREDITATION Karyn Seltzer - Instructor The Institute of Culinary Education is accredited by the Education: Syracuse University Accrediting Commission of Career Schools and Colleges Experience: Sarabeth’s, Telephone Bar & Grill, Le Pain (ACCSC). For more information on our accreditation please Quotidien, Brooklyn Porridge Co. contact the School Director. Brittany Wineglass – Instructor ______Education: State University of NY at Cobleskill Experience: Marriott International, Holiday Inn, Small DISCLAIMER Luxury Hotels of the World (SLH) 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 ADMINISTRATION determine if there is any change from the information Rick Smilow – President & CEO provided in the catalog. In addition, a catalog will contain Richard Simpson – Vice President of Education information on the school’s teaching personnel and Matt Petersen – Chief Operating Officer, Chief Financial courses/curricula offered. Please be advised that the State Officer Education Department separately licenses all teaching Brian Aronowitz – Chief Marketing Officer personnel and independently approves all courses and curricula offered. Therefore, it is possible that Ama Adusei – Director of Enrollment Management courses/curricula listed in the school’s catalog may not be Martha Cotto – Chief Registrar approved at the time that a student enrolls in the school or Maureen Drum Fagin – Director of Career Services & the teaching personnel listed in the catalog may have Administration changed. It is again recommended that the student check with Lorne Feldman – Dean of Students the School Director to determine if there are any changes in Glen Gordon – Controller the courses/curricula offered or the teaching personnel listed Michael Laiskonis – Creative Director in the catalog. Kate McCue – Director of Recreational Division Roneeta Mewasingh – Director of Human Resources Gina Mignon – Director of Special Events Margot Olshan – Assistant Dean of Students Frank Proto – Director of Stewarding 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

CAREER CULINARY ARTS

CURRICULUM giving students an opportunity for continued practice that This 650 clock-hour diploma program consists of six modules ensures competency and confidence. which are divided into 13 courses. The first 12 courses are Course Highlights: composed of 110 four-hour lessons held at ICE. The 13th § Sautéing proteins, starches, and vegetables course is an off-site externship. The program is constructed § Pan-frying proteins, starches, and vegetables as follows: § Deep-frying proteins, starches, and vegetables § Grilling proteins, starches, and vegetables Course 1: Culinary Fundamentals - 28 Hours § Roasting proteins, starches, and vegetables Great cuisine hinges on the mastery of seemingly simple preparations and techniques that determine the quality of the Course 5: Moist-Heat Cooking Methods, Vegetables, final product. The most crucial of these are knife skills, which Grains and Legumes - 36 Hours students start learning right at the beginning of their studies. Moist-heat cooking produces some of the great treasures of the kitchen. Profound flavors and comforting textures make Course Highlights: braises and stews some of the highlights of cuisines around § Knife skills the world. Poached and steamed dishes have come into their § Food safety and sanitation own and now form the basis of many of today’s wellness- § Culinary math centered dishes. § Product identification § Palate development Course Highlights: § Ingredient pairing § Braising proteins and vegetables § Stewing proteins, starches, and vegetables Course 2: Introduction to Fish, Poultry and Meat - 28 § Shallow poaching proteins Hours § Steaming proteins and vegetables When consumers purchase a steak or fillet of fish, few suspect § Deep-poaching proteins and vegetables the skill required to prepare them. In this course students are immersed in the techniques of protein fabrication. All types of Course 6: Breakfast Cookery, Salads and meat and fish are included. Sandwiches - 32 Hours Dinner is the main meal associated with being a chef. But over Course Highlights: 30% of all meals eaten in restaurants are breakfast, brunch § Beef/veal identification and fabrication and lunch. This course explores the techniques and § Pork fabrication ingredients used in those meals, from egg cookery and crêpes § Poultry fabrication to sandwiches, vinaigrettes and dressings. Legume, grain, § Fish and shellfish timbale, and soufflé techniques are also part of this course.

Course 3: Sauces and Soups - 32 Hours Course Highlights: Chefs take great pride in the sauces that transform a good § Egg specialties meal into a great dining experience. From the classic sauces of § Griddle specialties France to modern salsas, relishes, infused oils, coulis, and § Cereals chutneys you will explore all the diverse expressions of the § Crêpes saucier’s art. These sauces form the basis for an exploration of § Breakfast meats a full range of soups. § Simple and composed salads § Dressings and vinaigrettes Course Highlights: § Assorted sandwiches § Grand sauces § Grains and legumes § Compound sauces § Soufflés, gratins, and timbales § Emulsified sauces § Contemporary sauces Course 7: French Regional Cooking; Italian Regional § Consommé Cooking – 48 Hours § Vegetable-based soups Cuisine of France: France is considered the touchstone for all § Reductions western cuisines – and for good reason. In this course § Roux-based soups and bisques students become familiar with characteristic ingredients, methods and dishes from Provence, Burgundy, Normandy, Course 4: Dry-Heat Cooking Methods - 36 Hours and Alsace. The mastery of cooking technique is an essential yet difficult aspect of the culinary craft. Whenever a chef turns and faces Cuisine of Italy: Piedmont, Tuscany, Abruzzo, and 17 other the stove, the outcome is wholly dependent on a few basic regions comprise what we think of as Italian food. Regionality skills — sautéing, grilling, and frying among them. These dry- is the essence of all things Italian and this concept is central to heat methods are taught comprehensively and meticulously, our presentation of this exciting cuisine. Using authentic recipes and ingredients students come to appreciate the

10 diversity and simplicity that characterize this popular yet elusive European cuisine. Course 12: Culinary Masters and Market Basket - 40 Hours Course 8: Cuisines of Asia; Advanced Cooking, As cuisine has evolved and transformed over time, certain Plating and Presentation – 48 Hours chefs have come to the fore as innovators, visionaries, and Cuisine of Asia: The panoply of Asian flavors and techniques artists. Many are eager to share their culinary gifts with exert a growing influence on all types of food. Chefs tomorrow’s chefs and ICE is proud to have collaborated with commonly borrow spices, herbs, and other ingredients from some of the most celebrated chefs: Mario Batali, Marcus this region as they seek to create a more global approach to Samuelsson, Daniel Boulud, Michael White, Alex Stupak, Anita cuisine. Centering on flavor profiles and specific techniques, Lo and Thomas Keller. By preparing recipes specially selected this course acquaints students with the essential dishes of by the chefs, students come to understand the unique India, China, Japan, and Thailand. perspective of each and glean ideas that will spark their own creativity. Advanced Culinary Applications: Successful multitasking is one of the hallmarks of a successful chef. The challenges of The course concludes with market basket cooking classes bringing together all the components of an entrée require where students individually express their interpretation of the rigorous attention to timing and proper sequencing of tasks. master’s lessons. With a basket of seasonal ingredients, This course is designed to enable students to assimilate these students work alone to create a unique menu without using skills as they learn how to prepare and plate contemporary recipes and practice plating, timing, consistency, and entrées. creativity.

Course 9: Pastry and Baking Essentials - 40 Hours Course 13: Externship - 210 Hours Even the most basic preparations in the pastry chef ’s At the end of their in-class training, all students complete an repertoire require practice and skill to master. Silky custards, externship course. While ICE strongly recommends that delicate tarts, and flaky croissants all rely on mastery of the students extern in restaurant kitchens, they may request essential skills of rolling, kneading, mixing, and forming. These venues such as hotels, catering companies, corporate dining concepts are emphasized in the comprehensive introduction rooms, or test kitchens in accordance with their professional to baking basics. goals. ______Course Highlights: § Soufflés EDUCATIONAL OBJECTIVES § Custards Graduates of this program possess a thorough understanding § Pizza of the primary techniques and principles of food preparation. § Tarts Graduates will be prepared for an entry-level position in the § Doughs (brisée, sucrée, Danish dough, and bread) foodservice industry. Sample positions include garde-manger cooks, line cooks, commis cooks and catering assistants. Course 10: Contemporary Desserts - 40 Hours Complex, multi-element plates have become the norm in the The Department of Education 6-digit Classification of best kitchens of today. Texture, flavor, and form combine to Instructional Programs (CIP) code for this program is: create memorable finales to the dining experience. Students 12.0503 – Culinary Arts/Chef Training explore the interrelation between these concepts as they learn to prepare the components of plated desserts. The Standard Occupational Classification (SOC) codes for this program are: Course Highlights: 35-1011.00 – Chefs and Head Cooks § Chocolate tempering 35-2013.00 – Cooks, Private Household § Confections 35-2014.00 – Cooks, Restaurant § Cakes 35-2019.00 – Cooks, All Other § Plated desserts ______§ Pâte à Choux CLASS SIZE Course 11: Charcuterie and Hors D’Oeuvres - 32 The maximum class size for the Career Culinary Arts Program Hours is 18 students. Hors d’oeuvres and appetizers challenge the chef to create ______miniature masterpieces. Whether they’re as simple as a crab cake or as modern as a sphere or a foam, they require skill PROGRAM DURATION and a discerning palate. Charcuterie, the art of curing and Program duration varies according to the schedule option preserving meat, has existed throughout the world for selected. Students may attend class either two, three or five thousands of years. The 21st century has seen a resurgence in days per week. The length of time normally required for these artisanal, “house-made” delicacies. This course will completion of each schedule option is determined by cover both the preparation and presentation of contemporary calculating the average number of weeks including snow days and classic charcuterie: pates, sausages, terrines, fermented and holidays. foods, pickles, smoking and curing. Schedule Duration

11 5 days Morn or Aft 26 weeks at 20 hours per week * Students may provide their own knife kit, but must adhere to 3 days Evening 46 weeks at 12 hours per week * specifications. In general, knives should be: 3 days Hybrid 33 weeks at 16 hours per week * § High-carbon stainless steel 2 days Weekend 38 weeks at 16 hours per week * § Forged (except for Confectioner’s, Paring and Peeling * An additional 210-hour externship is required. An externship knives) can be completed in a minimum of 6 weeks at 35 hours per § Have rivets, a full tang and a taper-ground edge week or a maximum of 18 weeks at 12 hours per week. § Be suitable for sharpening with a water-stone ______Recommended brands include Wüsthof, J.A. Henckels, Shun TOTAL INSTITUTIONAL CHARGES and Sabatier. Please see your Admissions Representative for Total Institutional Charges at ICE includes all course expenses, additional guidelines. food, Wine Essentials Series classes, elective classes, student workshops, registration fee and all applicable ICE does not sell all the knives included in the kit. However, taxes. Student supplies are also included, consisting of uniforms, select knives from the Wüsthof Classic series are available for knives, tools, iPad and books. purchase. Please contact Customer Service at (212) 847-0770 Schedule Time Total Charges for additional information. 5 days Morning 8am-12pm $40,660.00 5 days Afternoon 1pm-5pm $40,660.00 Tools 3 days Evening 6pm-10pm $36,050.00 The following items are included in the Career Culinary Arts tool kit. The quantity of each item is one unless otherwise 3 days Hybrid 6-10pm & $36,050.00 noted. 9am-5pm Item # Item Name 2 days Weekend 9am-5pm $36,050.00 D362 European Style Peeler ______IC02 Offset Spatula 8”

SUPPLIES IC03 Pastry Brush 1” Supplies are included in the Total Institutional Charges and IC04 Pastry Brush 2” are required for the program. IC05 Metal Bench Scraper IC06 Plastic Bowl Scraper Uniforms IC07 Plain Tip #2 The following components are included in the school-issued IC08 Plain Tip #6 uniform. Please see Dress Code within Administrative Policies IC09 Star Tip #4 for additional uniform information. IC16 Offset Spatula 4.25” 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 Cup Set Hats $6.00 2 $12.00 IC25 Slotted Spoon 15” Shoes $80.00 1 Pair $80.00 IC26 Solid Spoon 15” $339.00 IC27 Medium Whisk IC28 Tool Bag Knives IC29 Peppermill 4” The following items are included in the Career Culinary Arts IC43 Water-Stone 220/1000 knife kit. All items are Wüsthof. IC45 Thermometer with Probe Item # Item Name Price IC48 Matfer Kitchen Spoon 15” 4062 Classic 2 3/4" Peeling Knife $40.00 IC55 Peltex Spatula 4066/9 Classic 3 1/2" Paring Knife $43.00 IC57 High Heat Spatula 14" 4410/16 Gourmet 6" Kitchen Fork $30.00 IC58 Heavy Duty Tongs 12” 4493/32 12" Sharpening Steel $46.00 IC59 Reamer Gourmet 10" Confectioner's $57.00 IC61 High Heat Spatula 10.5” 4517 Knife IC62 Measure Spoon Set Classic 7" Flexible Fish Fillet $83.00 IC64 Fish Bone Tweezers 4550/18 Knife IC66 Conical Mesh Strainer 5.5" 4596/23 Classic IKON 9" Cook's Knife $144.00 IC73 Precision Pocket Scale 100g 4602 Classic 5" Boning Knife $74.00 IC75 Culinary Ruler 5558-1 Come-Apart Kitchen Shears $19.00 IC76 Taylor 9842 Digital Thermometer 7372/8 Cordura Knife Roll, 8-pocket $28.00 IC77 Curved Extra Fine Tip Tweezers N/A Blue Kitchen Towels – 10 N/A M964 A 4.5 X 1” Knife Guard – 2 Ea. NYS Sales Tax of 8.875% $50.06 M964 B 10.5 X 1” Knife Guard $614.06 M964 E 10.5 X 2” Knife Guard M964 G 6.5 X 1” Knife Guard

12 M964 I 8.5 X 1” Knife Guard Meat Fabrication Charts N/A $11.00 U746 Microplane Grater Vegetable Cuts Kit IV 69548954329 $16.00 N/A OXO 11-lb Scale $154.00 N/A Sauce Cups – 10 Ea. ______Subtotal $500.00 NYS Sales Tax of 8.875% $44.38 ATTENDANCE Total Price $544.38 Students must be present for 90% of their program. The Career Culinary Arts Program consists of two parts: in-class The tool kit is purchased as one bulk item; ICE does not sell and externship. The in-class part is 110 4-hour lessons; individual items from the kit. If you need a replacement item, therefore a student may not be absent from more than eleven please contact JB Prince Company at (212) 683-3553 ext. 113. (11) lessons while completing this component of the program. While on the 210-hour externship, students must iPad complete and submit weekly time sheets reflecting a All course materials and most texts will be delivered via iPad. minimum of 12 hours and a maximum of 35 hours per week. An iPad with a minimum of 8 gigs of available memory and iOS § Morning and Afternoon Schedules: This program of 6.0 or greater is required for the program. Students may structure is one (1) lesson per day, five (5) days per purchase an iPad at enrollment or use one that they already week. own. Due to the nature of the proprietary content delivery § Evening Schedule: This program structure is one (1) system, students must use an iPad – other tablets or e- lesson per day, three (3) days per week. readers are not compatible. § Weekend Schedule: This program structure is two (2) lessons per day, therefore each full day of absence It is essential that students bring their fully-charged iPad to counts as two lessons missed. class each day. For security reasons, iPads should never be § Hybrid Schedule: This program structure is one (1) lesson stored in lockers and should be taken home each day. If you each evening and two (2) lessons on one scheduled are having problems with the operation of your iPad or with weekend day. A full weekend day of absence will count the ICE proprietary content, please contact T2 Computing at as two (2) lessons missed. [email protected] or (212) 220-9600 x376. For problems with e-books, please contact the help center at Vital We encourage students to come to class even if they will be Source. ICE does not provide technical or content support nor late, but be advised that lateness will affect participation is it responsible for the loss or damage of student’s iPads. grades. Students who are late more than five (5) times in a module will be referred to the Disciplinary Committee and ICE strives to issue the most current version of the iPad to its may subject to grade reduction, course failure or dismissal. students. At this time, students receive the below items: Any student that is not present for at least two hours in a class Item Price will be marked absent. iPad Bundle $578.09* 10.5” iPad Air Wi-Fi 64GB - Students who exceed the 10% absence rate in class or on Otterbox Case for iPad - externship will face dismissal from their program and will be Service and Support $176.38* subject to refund policies mandated by New York State *includes applicable NYS sales tax of 8.875% and Federal Title IV regulations. ______Service and Support for the iPad covers the costs for configuring and shipping the device, AirWatch licensing for EVALUATION CRITERIA one device and includes one year of technical support from Examinations & Projects our partner T2 Computing. AppleCare+ (hardware coverage) is At the end of each course there will be an examination not included, but may be purchased separately at (practical or written) or a research project which will be 50% www.apple.com. of the course grade.

Books Participation & Performance The following books are utilized in the Career Culinary Arts A student’s work in class as assessed by the Chef-Instructor Program. Students may elect to provide their own copies of will be 50% of the grade. Evaluation grades are based on: the texts, should they chose to do so. Electronic books may be 1. Uniform purchased from ICE as a bundle only and are not sold by ICE • individually. Wears a complete, clean and unwrinkled uniform. Title ISBN Price See Dress Code for details. 2. Food Safety Culinary Electronic Book Bundle • Keeps work area sanitized Garde Manger, 4E 9781118558645 $38.00 • Does not cross-contaminate The Professional Chef, 9781118558638 $43.00 • Keeps food at safe temperature 9E • Wears gloves when appropriate In the Hands of a Chef 9781118558676 $21.00 • Hair is restrained (hair nets are available in the Creating Your Culinary 9781118764633 $25.00 kitchens); men are clean-shaven or have trimmed Career

13 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

Library & Written Assignments Homework will be assigned throughout the program. 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.

CAREER PASTRY AND BAKING ARTS

CURRICULUM § The trio of classic doughs: pâte brisée (flaky), pâte sucrée This 610 clock-hour diploma program contains five modules (sweet), and pâte sablée (cookie) to make individual tarts that are divided into nine courses. The first eight courses are and pastries. composed of 100 four-hour lessons that are held at ICE. The § Laminated or layered doughs, including puff pastry, ninth course is an off-site externship. The program is croissant, and Danish doughs, both by hand and with a constructed as follows: commercial sheeter. § Proper rolling techniques for preparing tarts, galettes, Course 1: Introduction to Baking Techniques and pies (single-crust, two-crust, and lattice), palmiers, mille- Ingredients Part 1 - 44 Hours feuille, fruit strips, pithiviers, croissants, pains au The program begins by giving students an in-depth chocolat, and a variety of Danish specialties. understanding of the ingredients, techniques, and procedures § Specialty pastry shop items including phyllo, donuts, they will use throughout the program, including: cannoli, sfogliatelle, and hand-stretched classic strudel. § Identification and discussion of the essential ingredient groups: sugar, dairy and fruit. Course 5: Cakes, Fillings and Icings Part 1 - 48 Hours § Weights and measures, culinary math, food safety, From the humble pound cake to the classic génoise, students sanitation, and equipment identification. go beyond the recipes to explore the theory and technique of § Introduction to basic decorating skills, the use of a pastry cake making and expand their abilities to create original bag, and making and utilizing cornets. cakes. Students will learn: § Techniques for preparing fruit-based desserts, including § Butter-based and egg-foam cakes, including layered and poaching, roasting, macerating, drying, and candying. rolled versions. § The theory and practice of sugar cookery including the § The theory of batter balance as they prepare cakes using preparation of sugar syrups, glazes, fudge, and caramel. various mixing techniques including: one-stage, high- ratio, and creaming method. Cakes prepared include Course 2: Introduction to Baking Techniques and carrot, pound, white, yellow, crumb, and chocolate along Ingredients Part 2 - 56 Hours with muffins. Egg-foam cakes such as angel food, chiffon, All well-executed desserts rely on a mastery of fundamental and génoise are also included. techniques. In this course students begin the journey toward § Icings and fillings such as curds and ganaches as well as that goal by learning: both Swiss and Italian meringue-based buttercreams. § The basics of egg theory as they prepare egg-based § A wide variety of piped, dropped, molded, bar, and sheet desserts like crème brûlée, bread pudding, custards, and cookies including biscotti, brownies, madeleines, éclairs made with pâte à choux. macarons, spritz, Florentines, and rainbow cookies. § Preparation of additional egg-based desserts such as soufflés and meringues. Course 6: Cakes, Fillings and Icings Part 2 - 52 Hours § How to prepare a variety of cheesecakes along with Batters produce more than the familiar cakes we often see: classic pastry cream. more complex techniques give us an international assortment § Production of frozen desserts such as ice creams and of cakes and plated desserts. Covered here are: sorbets. § Complex layered baked goods including plain and chocolate-nut sponges, génoise mousseline, biscuit Course 3: Breads and Other Yeast-Raised Doughs - joconde, and pain de gênes. 40 Hours § A classic assortment of cakes, including opera, miroir, Bread is at the crossroads of the culinary and baking arts. At tiramisu, crepe, mousse, and charlotte royale. the heart of this deceptively simple food is some of the § Our plated dessert section includes theory, preparation, program’s most challenging material. Students will learn: and presentation of multi-element, contemporary plated § The technique and theory of working with yeasted desserts. Students recreate and prepare recipes by doughs: fermentation, dough hydration, temperature award-winning chef and ICE Creative Director, Michael control, kneading, and formation methods. Laiskonis. § How to calculate and utilize bakers’ percentages, as well as pre-ferment, sour, and straight dough formulations. Course 7: Chocolate Confections - 44 Hours § How to put this knowledge to use by baking a variety of Of the various mediums used by pastry chefs to express their breads, including braided, olive, and sourdough loaves vision, none is more seductive than chocolate. This along with brioche, bagels, baguettes, focaccia, and comprehensive course takes students beyond the basic pizza. techniques and allows them to experience the joy of creativity as they produce and assemble a chocolate showpiece. Course 4: Pastry Doughs - 60 Hours Students will learn: Mixing, rolling, turning, and forming: these are the essential § Chocolate production, theory, and tempering methods. skills students master as they learn to prepare the wide § Dipping and enrobing. variety of doughs that are the basis of so many pastry items. Included are:

15 § Preparation of fondant, truffles, butter crunch, and Schedule Duration nougatine; molded, dipped and filled chocolates; and the 5 days Morn or Aft 23 weeks at 20 hours per week * highlight of this section, showpieces. 3 days Evening 40weeks at 12 hours per week * § Advanced methods including piped and framed centers, 2 days Weekend 35 weeks at 16 hours per week * and isomalt casting. * An additional 210-hour externship is required. An externship can be completed in a minimum of 6 weeks at 35 hours per Course 8: Cake Decorating - 56 Hours week or a maximum of 18 weeks at 12 hours per week. Cake decorating represents the ultimate fusion of art and ______craft. Effort and practice in prior classes is rewarded as students take their skills to a new level by preparing tiered TOTAL INSTITUTIONAL CHARGES cakes. Included are: Total Institutional Charges at ICE includes all course expenses, § Buttercream flowers and borders, royal icing, fondant food, Wine Essentials Series classes, elective classes, student (draping, crimping, and ruffling). workshops, registration fee and all applicable taxes. Student § Gum paste flowers, including azaleas lilies, roses and supplies are also included, consisting of uniforms, knives, more. tools, iPad and books. § Floral arrangement and tiered cake assembly including Schedule Time Total Charges splitting, filling, crumb coating and the usage of marzipan 5 days Morning 8am-12pm $39,900.00 for covering cakes and making flowers, fruits, and 5 days Afternoon 1pm-5pm $39,900.00 vegetables. 3 days Evening 6pm-10pm $33,950.00 § Finishing techniques like petal dusting and tier assembly. 2 days Weekend 9am-5pm $33,950.00 § This course culminates in the creation of an original two- ______tiered wedding cake.

SUPPLIES Course 9: Externship - 210 Hours Supplies are included in the Total Institutional Charges and At the end of their in-class training, all students are assigned are required for the program. an externship. While the Institute of Culinary Education recommends that students extern in restaurant kitchens, they Uniforms may request venues such as hotels, catering companies, The following components are included in the school-issued corporate dining rooms, or pastry shops in accordance with uniform. Please see Dress Code within Administrative Policies their professional goals. for additional uniform information. ______Item Price Each Quantity Total Price

EDUCATIONAL OBJECTIVES Chef Jackets $50.00 3 $150.00 Chef Pants $36.00 2 $72.00 Graduates of this program possess a thorough understanding of the principles and techniques of pastry and bread Aprons $5.00 5 $25.00 production. Graduates will be prepared for an entry-level Hats $6.00 2 $12.00 position in the foodservice industry. New Pastry graduates Shoes $80.00 1 Pair $80.00 find work as pasty assistants, pastry cooks, bakers and $339.00 assistant chocolatiers. Knives The Department of Education 6-digit Classification of The following items are included in the Career Pastry and Instructional Programs (CIP) code for this program is: Baking Arts knife kit. All items are Wüsthof. 12.0501 – Baking and Pastry Arts/Baker/Pastry Chef Item # Item Name Price 4066/9 Classic 3 1/2" Paring Knife $43.00 The Standard Occupational Classification (SOC) codes for this 4493/32 12" Sharpening Steel $46.00 program are: 4519 Gourmet 10" Super Slicer $65.00 35-1011.00 – Chefs and Head Cooks 4596/23 Classic IKON 9" Cook's Knife $144.00 51-3011.00 – Bakers 5558-1 Come-Apart Kitchen Shears $19.00 ______7372/8 Cordura Knife Roll, 8-pocket $28.00 N/A Blue Kitchen Towels – 10 N/A CLASS SIZE NYS Sales Tax of 8.875% $30.62 The maximum class size for the Career Pastry and Baking Arts $375.62 Program is 18 students. ______Students may provide their own knife kit, but must adhere to specifications. In general, knives should be: PROGRAM DURATION § High-carbon stainless steel Program duration varies according to the schedule option § Forged (except for Confectioner’s, Paring and Peeling selected. Students may attend class either two, three or five knives) days per week. The length of time normally required for § Have rivets, a full tang and a taper-ground edge completion of each schedule option is determined by § Be suitable for sharpening with a water-stone calculating the average number of weeks including snow days and holidays.

16 Recommended brands include Wüsthof, J.A. Henckels, Shun iPad and Sabatier. Please see your Admissions Representative for All course materials and most texts will be delivered via iPad. additional guidelines. An iPad with a minimum of 8 gigs of available memory and iOS of 6.0 or greater is required for the program. Students may ICE does not sell all the knives included in the kit. However, purchase an iPad at enrollment or use one that they already select knives from the Wüsthof Classic series are available for own. Due to the nature of the proprietary content delivery purchase. Please contact Customer Service at (212) 847-0770 system, students must use an iPad – other tablets or e- for additional information. readers are not compatible.

Tools It is essential that students bring their fully-charged iPad to The following items are included in the Career Pastry and class each day. For security reasons, iPads should never be Baking Arts tool kit. The quantity of each item is one unless stored in lockers and should be taken home each day. If you otherwise noted. are having problems with the operation of your iPad or with Item # Item Name the ICE proprietary content, please contact T2 Computing at D362 European Style Peeler [email protected] or (212)220-9600 x376. For IC02 Offset Spatula 8” problems with e-books, please contact the help center at Vital IC05 Metal Bench Scraper Source. ICE does not provide technical or content support nor IC06 Plastic Bowl Scraper is it responsible for the loss or damage of student’s iPads. IC07 Plain Tip #2 IC08 Plain Tip #6 ICE strives to issue the most current version of the iPad to its IC09 Star Tip #4 students. At this time, students receive the below items: IC10 Plain Tip #4 Item Price IC15 Decorating Set iPad Bundle $578.09*

IC16 Offset Spatula 4.25” 10.5” iPad Air Wi-Fi 64GB -

IC17 Spatula 12” Otterbox Case for iPad - IC18 Plastic Rolling Pin Service and Support $176.38* IC28 Tool Bag *includes applicable NYS sales tax of 8.875%

IC30 Plastic Ruler Service and Support for the iPad covers the costs for IC31 X-Acto Knife configuring and shipping the device, AirWatch licensing for IC33 Bone Tool one device and includes one year of technical support from IC34 Rose Petal Cutter Set our partner T2 Computing. AppleCare+ (hardware coverage) is IC35 Rose Leaf Cutter Set not included, but may be purchased separately at IC37 Mexican Foam Pad www.apple.com. IC40 Azalea Cutter IC48 Matfer Kitchen Spoon 15” Books IC49 Pocket Thermometer The following books are utilized in the Career Pastry and IC57 High Heat Spatula 14” Baking Arts Program. Students may elect to provide their own IC61 High Heat Spatula 10.5 “ copies of the texts, should they chose to do so. Electronic IC63 Fondant Smoother – 2 Ea. books may be purchased from ICE as a bundle only and are IC67 French Style Pastry Tip Size 4 not sold by ICE individually. IC69 Pastry Brush 1” Title ISBN Price IC70 Pastry Brush 2” Pastry Electronic Book Bundle IC71 French Whip 10" Professional Baking, 7E 9781119195320 $60.00 IC72 French Whip 12" Professional Cake 9781118327395 $33.00 IC73 Precision Pocket Scale 100g Decorating IC80 OXO Melon Baller Creating Your Culinary 9781118764633 $25.00 IC82 Quenelle Plating Spoon Career M964 A 4.5 X 1” Knife Guard $118.00 M964 E 10.5 X 2” Knife Guard – 2 Ea. ______U746 Microplane Grater N/A Infrared Thermometer ATTENDANCE N/A OXO 11-lb Scale Students must be present for 90% of their program. The Career Pastry and Baking Arts Program consists of two parts: Subtotal $400.00 in-class and externship. The in-class part is 100 4-hour lessons; NYS Sales Tax of 8.875% $35.50 therefore a student may not be absent from more than ten Total Price $435.50 (10) lessons while completing this component of the

program. While on the 210-hour externship, students must The tool kit is purchased as one bulk item; ICE does not sell complete and submit weekly time sheets reflecting a individual items from the kit. If you need a replacement item, minimum of 12 hours and a maximum of 35 hours per week. please contact JB Prince Company at (212)683-3553 ext. 113.

17 § Morning and Afternoon Schedules: This program 5. Professionalism structure is one (1) lesson per day, five (5) days per • Takes direction and accepts criticism week. • Is prepared for class § Evening Schedule: This program structure is one (1) • Works effectively with classmates lesson per day, three (3) days per week. • Works in a neat and orderly manner § Weekend Schedule: This program structure is two (2) • Demonstrates an eagerness to learn lessons per day, therefore each full day of absence 6. Skills counts as two (2) lessons missed. • Works efficiently § Hybrid Schedule: This program structure is one (1) lesson • Demonstrates appropriate knife skills for level of each evening and two (2) lessons on one scheduled class weekend day. A full weekend day of absence will count • Demonstrates an increasing level of technical as two (2) lessons missed. competence • Prepares food of acceptable quality We encourage students to come to class even if they will be 7. Punctuality late, but be advised that lateness will affect participation • Arrives on time and stays until class is dismissed grades. Students who are late more than five (5) times in a module will be referred to the Disciplinary Committee and Library & Written Assignments may subject to grade reduction, course failure or dismissal. Homework will be assigned throughout the program. Be sure Any student that is not present for at least two hours in a class to hand these assignments in on the due date. A missing will be marked absent. assignment can put your grades in jeopardy and can result in possible course failure. 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

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

CAREER HEALTH SUPPORTIVE CULINARY ARTS

CURRICULUM § Dishes include: stuffed poblano chilies with browned This 632 clock-hour diploma program contains four modules tempeh; sweet potato bisque with cashew crème fraiche divided into nine courses. The first eight courses are and candied pecans; and hazelnut-crusted flounder with composed of 108 four-hour lessons that are held at on mango salsa. campus. The ninth course is an off-site externship. The program is constructed as follows: Course 4: Advanced Culinary Applications – 52 hours Course 1: Fundamentals of Plant-Based Cuisine - 52 In this course, you will apply your growing command of hours health-supportive techniques to preparing salads, hors Focusing on fundamental culinary techniques and criteria for d’oeuvres, pâtés and terrines, a brunch, and a buffet. In the selecting quality ingredients, this course will offer an career realm, you will hone your skills at menu planning and introduction to the foundation for preparing health- recipe writing while exploring career paths in personal and supportive, whole-foods cuisine. private cooking, catering and teaching. You will also study theoretical approaches to the energetics of food, factors that Course Highlights: impact longevity, and the role of fats, protein and § Knife skills training. carbohydrates in a healthy, whole-foods diet. § Principles of food science. § Culinary techniques including sauté, roast, blanch, braise Course Highlights: and pressure cook. § Preparing pâtés and terrines. § Exploring the health benefits, healing qualities and § Preparing salads that showcase whole, seasonal versatility of sea vegetables and how to prepare them. ingredients. § Dishes include: arame strudel, wakame salad with § Writing and formatting a recipe properly. orange, and coconut-lime flan. § Learning how to design menus that are nutritious and balanced according the program’s criteria. Course 2: Grains, Beans and Stews – 56 hours § Preparing balanced, health-supportive brunch and buffet In this course, we continue your education on plant-forward menus. cuisine to include a variety of bean and grain, stock and sauce § Dishes include: massaged kale salad with roasted preparations. We also prepare soups and stews highlighting chickpeas and pickled red onions, truffled portobello whole grains, beans, vegetables and non-dairy alternatives. mousse with fig-thyme preserve, and Asian buckwheat noodle salad. Course Highlights: § Identifying and preparing a variety of beans in salads, Course 5: Baking and Desserts – 56 hours purees, stews and soups. The quality of our baking and desserts can benefit from using § Identifying and preparing whole grains using various ingredients that are more natural, unprocessed and whole. In techniques. this course, we convert conventional baking recipes to § Preparing vegan and vegetarian stocks using traditional alternatives featuring whole-grain flours and less-refined culinary techniques. sweeteners, without sacrificing taste or texture. You will also § Preparing vegan and vegetarian versions of mother prepare baked goods and desserts that meet special dietary sauces and other modern vegan sauces. needs, such as vegan, gluten-free and dairy-free. § Preparing soufflés, custards and emulsified sauces. § Dishes include: beet borscht with tofu sour cream; Course Highlights: shiitake broth with shrimp, soba and baby bok choy § Preparing pies, tarts and galettes using vegan curried red lentil soup with coconut; and baked quinoa ingredients. with fresh peas and herbs. § Baking and decorating cakes. § Preparing vegan cookies, puddings and ice creams. Course 3: High-Protein Foods – 56 hours § Preparing flourless desserts. In this course, we teach how protein sources come in a variety § Understanding how to utilize sugar, butter and white of forms – both plant and animal. We teach how to source flour alternatives. and prepare poultry, fish and shellfish, as well as how to § Dishes include: chocolate cherry pecan bars, ginger cake prepare seitan and soy foods in health-conscience, traditional with lemon coconut cream, and black sesame ice cream. forms. Course 6: Bread and Pasta – 52 hours Course Highlights: As you continue to explore the art and science of baking, you § Identifying and preparing traditional soy foods, such as will focus on yeasted breads, quick breads, pizza and focaccia tempeh, tofu, edamame, miso, shoyu and tamari. with wheat-free and gluten-free options. This course also § Fabricating and preparing poultry, fin fish and shellfish. includes pasta making. § Making seitan and preparing it in a variety of ways. § Plating theory. Course Highlights:

19 § Preparing quick breads, scones, pancakes, crêpes, EDUCATIONAL OBJECTIVES waffles and biscuits. Graduates of this program possess a thorough understanding § Preparing hearth and pan breads. of the primary techniques and principles of food preparation. § Using alternative flours and ingredients in bread baking. Graduates will be prepared for an entry-level position in the § Preparing ravioli, tortellini, fettucine and gnocchi. foodservice industry. Sample positions include garde-manger § Preparing appetizers, entrees and desserts to order. cooks, line cooks, commis cooks and catering assistants. § Dishes include: herb ravioli with porcini mushroom pesto and tofu ricotta; wild rice pancakes; and bulgur raisin The Department of Education 6-digit Classification of pan bread. Instructional Programs (CIP) code for this program is: 12.0503 – Culinary Arts/Chef Training Course 7: Food and Healing 1 and Advanced Culinary Techniques – 52 hours The Standard Occupational Classification (SOC) codes for this The link between diet, lifestyle and wellness is well- program are: established, and this course will provide perspectives on this 35-1011.00 – Chefs and Head Cooks relationship by looking at cardiovascular system health, the 35-2013.00 – Cooks, Private Household microbiome and detoxification systems. On the culinary side, 35-2014.00 – Cooks, Restaurant we prepare raw foods, living foods, and spa and retreat 35-2019.00 – Cooks, All Other specialties. You will also focus on improvisational cooking ______using seasonal ingredients and developing a vegan, four- course banquet project. CLASS SIZE The maximum class size for the Career Health Supportive Course Highlights: Culinary Arts Program is 18 students. § Improvisational cooking. ______§ Preparing spa and retreat cuisine. § Preparing raw foods. PROGRAM DURATION § Recipe costing and testing. Program duration varies according to the schedule option § Dishes include: pomegranate, blueberry and ginger elixir; selected. Students may attend class either two or five days vegetable and tempeh wraps with avocado-cilantro per week. The length of time normally required for cream; and Mediterranean roasted black cod with completion of each schedule option is determined by muhammara. calculating the average number of weeks including snow days and holidays. Course 8: Food and Healing 2 and World Cuisines – Schedule Duration 56 hours 5 days Morn or Aft 20 weeks at 24 hours per week * This course extends the emphasis on integrative health as it 2 days Hybrid 45 weeks at 12 hours per week * explores food and the immune system, kitchen pharmacy, * An additional 200-hour externship is required. An externship diets designed to promote cancer prevention and treatment can be completed in a minimum of 6 weeks at 35 hours per support, Ayurveda, and Macrobiotics. You will also prepare week or a maximum of 18 weeks at 12 hours per week. specialty dishes from Asia, Mexico, India and Italy. ______

Course Highlights: TOTAL INSTITUTIONAL CHARGES § Preparing dishes and meals designed to boost immunity. Total Institutional Charges at ICE includes all course expenses, § Preparing Macrobiotic cuisine. food, Wine Essentials Series classes, elective classes, student § Preparing Ayurvedic cuisine. workshops, registration fee and all applicable taxes. Student § Preparing world cuisine menus. supplies are also included, consisting of uniforms, knives, tools, § Presenting a four-course vegan banquet. and books. § Dishes include hiziki with carrots, onions and agé tofu; Schedule Time Total Charges burdock, carrot and onion kimpura; and eggplant buns 5 days Morning 8am-12pm 5/wk + $34,500.00 with fermented plum condiment. 1-5pm 1/wk 5 days Afternoon 1-5pm 5/wk + $34,500.00 Course 9: Externship – 200 Hours 8am-12pm 1/wk At the end of their in-class training, all students are assigned 2 days Hybrid 6-10pm weekday + $30,500.00 an externship. While the Institute of Culinary Education 9am-5pm weekend recommends that students extern in restaurant kitchens, they ______may request venues such as hotels, catering companies, corporate dining rooms or pastry shops in accordance with SUPPLIES their professional goals. Supplies are included in the Total Institutional Charges and

are required for the program. Please note: Dishes are examples and are subject to change with curriculum updates, without notice. Uniforms ______The following components are included in the school-issued

uniform. Please see Dress Code within Administrative Policies for additional uniform information.

20 B672 7 1 Flower Nail Item Price Each Quantity Total Price IC58 1 Heavy Duty Tongs 12” Chef Jackets $50.00 3 $150.00 IC61 1 High Heat Spatula 10.5” Chef Pants $36.00 2 $72.00 IC57 1 High Heat Spatula 14” Aprons $5.00 5 $25.00 IC20 1 Ladle 1oz Hats $6.00 2 $12.00 IC21 1 Ladle 2oz Shoes $80.00 1 Pair $80.00 IC48 1 Matfer Kitchen Spoon 15” $339.00 IC23 1 Measure Cup Set IC62 1 Measure Spoon Set Knives IC27 1 Medium Whisk The following items are included in the Career Health IC80 1 Melon Baller Supportive Culinary Arts knife kit. All items are Wüsthof. IC05 1 Metal Bench Scraper Item # Item Name Price U746 1 Microplane Grater 4062 Classic 2 3/4" Peeling Knife $40.00 IC16 1 Offset Spatula 4.25” 4066/9 Classic 3 1/2" Paring Knife $43.00 IC02 1 Offset Spatula 8” 4493/32 12" Sharpening Steel $46.00 IC03 1 Pastry Brush 1” Gourmet 10" Confectioner's $57.00 IC04 1 Pastry Brush 2” 4517 Knife IC55 1 Peltex Spatula 4596/23 Classic IKON 9" Cook's Knife $144.00 IC29 1 Peppermill 4” 4602 Classic 5" Boning Knife $74.00 IC07 1 Plain Tip #2 5558-1 Come-Apart Kitchen Shears $19.00 IC08 1 Plain Tip #6 7372/8 Cordura Knife Roll, 8-pocket $28.00 IC59 1 Reamer NYS Sales Tax of 8.875% $40.03 N/A 10 Sauce Cups $491.03 IC22 2 Saucing Spoon IC25 1 Slotted Spoon 15” Students may provide their own knife kit, but must adhere to IC26 1 Solid Spoon 15” specifications. In general, knives should be: IC09 1 Star Tip #4 § High-carbon stainless steel IC76 1 Taylor 9842 Digital Thermometer § Forged (except for Confectioner’s, Paring and Peeling IC28 1 Tool Bag knives) § Have rivets, a full tang and a taper-ground edge N/A 1 Vegetable Cuts Kit IV § Be suitable for sharpening with a water-stone IC43 1 Water-Stone 220/1000 Subtotal $490.00 Recommended brands include Wüsthof, J.A. Henckels, Shun NYS Sales Tax of 8.875% $43.49 and Sabatier. Please see your Admissions Representative for Total Price $533.49 additional guidelines. The tool kit is purchased as one bulk item; ICE does not sell ICE does not sell all the knives included in the kit. However, individual items from the kit. If you need a replacement item, select knives from the Wüsthof Classic series are available for please contact JB Prince Company at (212)683-3553 ext. 113. purchase. Please contact Customer Service at (212) 847-0770 for additional information. Books The following books are utilized in the Career Health Tools Supportive Culinary Arts Program. Students may elect to The following items are included in the Career Health provide their own copies of the texts, should they chose to do Supportive Culinary Arts Program tool kit. The quantity of so. each item is one unless otherwise noted. Title ISBN Price Item # Qty Item Name In the Hands of a Chef 9780470080269 $13.00 M964 A 1 10.5 X 1” Knife Guard Food and Healing 9780345303851 $15.00 M964 G 1 10.5 X 2” Knife Guard ServSafe Coursebook, 7E 9780134764214 $92.00 M964 B 2 4.5 X 1” Knife Guard In Defense of Food 9780143114963 $11.00 M964 E 1 6.5 X 1” Knife Guard New Good Food: 9781580088930 $9.00 N/A 1 8-Piece Decorating Set Shopper’s Pocket Guide N/A 1 11-lb Scale $140.00 N/A 10 Blue Kitchen Towels ______IC32 1 Calculator D312 1 Channel Knife ATTENDANCE B671 1 Coupler Students must be present for 90% of their program. The IC75 1 Culinary Ruler Culinary Health Supportive Culinary Arts Program consists of IC77 1 Curved Extra Fine Tip Tweezers two parts: in-class and externship. The in-class part is 108 4- hour lessons; therefore a student may not be absent from D362 1 European Style Peeler more than ten (10) lessons while completing this component

21 of the program. While on the 200-hour externship, students 4. Preparation for Class must complete and submit weekly time sheets reflecting a • Demonstrates familiarity with recipes minimum of 12 hours and a maximum of 35 hours per week. • Written assignments completed § Morning Schedule: This program structure is six (6) • Assigned reading done lessons per week – five (5) lessons in the morning and 5. Professionalism one (1) lesson in the afternoon of one weekday. • Takes direction and accepts criticism § Afternoon Schedule: This program structure is six (6) • Is prepared for class lessons per week – five (5) lessons in the afternoon and • Works effectively with classmates one (1) lesson in the morning of one weekday. • Works in a neat and orderly manner § Hybrid Schedule: This program structure is three (3) • Demonstrates an eagerness to learn lessons per week – one (1) lesson in evening and two (2) 6. Skills lessons on one scheduled weekend day. A full weekend • Works efficiently day of absence will count as two (2) lessons missed. • Demonstrates appropriate knife skills for level of

class We encourage students to come to class even if they will be • Demonstrates an increasing level of technical late, but be advised that lateness will affect participation competence grades. Students who are late more than five (5) times in a • Prepares food of acceptable quality module will be referred to the Disciplinary Committee and 7. Punctuality may subject to grade reduction, course failure or dismissal. • Arrives on time and stays until class is dismissed Any student that is not present for at least two hours in a class will be marked absent. Library & Written Assignments

Homework will be assigned throughout the program. Be sure Students who exceed the 10% absence rate in class or on to hand these assignments in on the due date. A missing externship will face dismissal from their program and will be assignment can put your grades in jeopardy and can result in subject to refund policies mandated by New York State possible course failure. and Federal Title IV regulations. ______

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.

RESTAURANT AND CULINARY MANAGEMENT

CURRICULUM and other foodservice operations. This course also covers how This 316 clock-hour diploma program contains five modules to build customer satisfaction. that are divided into nine courses, which are divided into 158 lessons (211 lessons in evening classes). In morning and Course 7: Finance and Accounting - 45 Hours afternoon schedules, students take two courses A working understanding of numbers is critically important to simultaneously. The program is constructed as follows: culinary success. The curriculum for this course focuses on the use of financial statements as a tool for control and decision- Course 1: Concept Development and Menu Design - making. Topics include balance sheets, statements of net 45 Hours income, break-even analysis, cash flow, and financing. This course is designed to acquaint students with the realities Budgets, industry standards and variation analyses are of a culinary business concept — from creativity to emphasized. Actual case studies are used to provide real profitability. By surveying the industry, students explore all experience. types of operations and analyze concepts, as well as research feasibility and location selection. Students gain the knowledge Course 8: Beverage and Wine – 30 Hours required to develop and refine their ideas. This course also Beverage sales is a challenging business. This course explores gives a comprehensive view of key aspects of the menu, all areas of beverage service, including wine, spirits, beer, including planning, pricing, layout, and design. Students mixology, nonalcoholic drinks, and bar design. Wine tasting prepare sample menus as a project, which will become part of and appreciation is included. Students will study proper their final business plans. alcohol service and receive safe beverage service certification.

Course 2: Marketing - 30 Hours Course 9: Facilities and Design - 30 Hours Culinary businesses are marketing businesses from the This course examines how to bring a concept to life, from moment an idea is developed through opening and operation. design through construction and final inspection. Whether This course provides an in-depth examination of how a planning to renovate or build a restaurant from scratch, marketing plan is developed, including market research, students gain insight into capital costs and budgeting, as well positioning, product mix, and life cycle. This includes as how to work with architects, designers, and contractors. development of potential strategies for advertising, Topics include equipment and systems basics, space analysis, merchandising, public relations, social media, and promotion. product and people flows, kitchen and interior design. ______Course 3: Food Safety - 16 Hours Proper food handling and safety procedures are important EDUCATIONAL OBJECTIVES elements of a successful culinary business. In this course Graduates of this program possess a thorough understanding students earn the nationally recognized ServSafe certification of the principles of management as it applies to various while learning the essential principles of food safety. sectors of the foodservice industry. Graduates will be prepared for an entry-level management position in the Course 4: Purchasing and Cost Control - 45 Hours foodservice industry. Recent graduates are employed as Strategies for purchasing and control are vital for the success assistant managers, floor managers, management trainees, of any culinary operation. This course examines labor, hosts and reservationists. beverage and food costs, and revenue control. Purchasing ______guidelines, inventory and control, employee-performance standards, productivity and scheduling, use of point-of-sale CLASS SIZE systems, computers, and new technology are also reviewed. The maximum class size for the Diploma in Restaurant and Culinary Management program is 25 students. Course 5: Supervision, Staff Management and Legal ______Aspects of Culinary Businesses - 45 Hours People are the most important resource in any culinary PROGRAM DURATION business. In this course students focus on the major functions Our program duration varies according to the schedule option of management, including leadership, motivation, selected. Students may attend class either two or three days communication, hiring practices, recruitment, training, per week. The length of time normally required for discipline, and staff organization. In addition, this course completion of each schedule option is determined by focuses on the legal rights and responsibilities of owners and calculating the average number of weeks including snow days operators. Topics include labor relations, employment law, and holidays. real estate and contracts. Various business structures are also surveyed.

Course 6: Service Management - 30 Hours Managing the front of the house requires particular knowledge and skill. Students are introduced to the tools and techniques of service and service management in restaurants

23 Schedule Duration Books 3 days Morn or Aft 30 weeks at 12 hours per week The following books are utilized in the Diploma in Restaurant 3 days Evening 42 weeks at 9 hours per week and Culinary Management program. Students may elect to 2 days Hybrid 44 weeks at 9 hours per week provide their own copies of the texts, should they chose to do ______so. At this time, electronic books may be purchased from ICE as a bundle only and are not sold by ICE individually. TOTAL INSTITUTIONAL CHARGES Title ISBN Price Total Institutional Charges at ICE includes all course expenses, Culinary Management Electronic Book Bundle elective classes, field trips, guest lectures, registration fee and Management by Menu, 4E 9781118433324 $50.00 all applicable taxes. Student supplies are also included, Supervision in the 9781119191964 $50.00 consisting of iPad, keyboard and books. Hospitality Industry, 8E Schedule Time Total Charges Food & Beverage Cost 9781119029991 $50.00 3 days Morning 8am-12pm $15,530.00 Control, 6E 3 days Afternoon 1pm-5pm $15,530.00 The Bar & Beverage Book, 9780470913307 $50.00 3 days Evening 6pm-9pm $13,980.00 5E 2 days Hybrid 6-9pm & $13,980.00 ServSafe Coursebook, 7E 9780134764214 $92.00 9am-3:30pm ServSafe Alcohol, 3E 9781582803623 $30.00 ______$322.00 ______SUPPLIES Supplies are included in the Total Institutional Charges and ATTENDANCE are required for the program. Students must be present for 90% of their program. The Diploma in Restaurant and Culinary Management program iPad consists 316 hours (courses vary in length). All course materials and most texts will be delivered via iPad. § Morning and Afternoon Schedules: Students must not An iPad with a minimum of 8 gigs of available memory and iOS exceed fifteen (15) lesson absences. In this program of 6.0 or greater is required for the program. Students may structure there are two (2) lessons each day, therefore purchase an iPad at enrollment or use one that they already one (1) day absence is counted as two (2) lessons own. Due to the nature of the proprietary content delivery missed. system, students must use an iPad – other tablets or e- § Evening Schedule: Students must not exceed ten (10) readers are not compatible. lesson absences. In this program structure there is one (1) 3-hour lesson each day, three (3) days per week. It is essential that students bring their fully-charged iPad to § Hybrid Schedule: Students may not exceed twenty (10) class each day. For security reasons, iPads should never be lesson absences. In this program structure there are stored in lockers and should be taken home each day. If you three (3) lessons per week – one (1) 3-hour lesson on a are having problems with the operation of your iPad or with scheduled weekday evening, and two (2) 3-hour lessons the ICE proprietary content, please contact T2 Computing at on a scheduled weekend day. Therefore, a full weekend [email protected] or (212)220-9600 x376. For day of absence will count as two (2) lessons missed. problems with e-books, please contact the help center at Vital Source. ICE does not provide technical or content support nor We encourage students to come to class even if they will be is it responsible for the loss or damage of student’s iPads. late, but be advised that lateness will affect participation grades. Students who are late more than five (5) times in a ICE strives to issue the most current version of the iPad to its module will be referred to the Disciplinary Committee and students. At this time, Diploma in Restaurant and Culinary may subject to grade reduction, course failure or dismissal. In Management students receive the below items: all schedules, students who miss more than 50% of the day Item Price will be marked absent for the entire day. iPad Bundle $578.09* 10.5” iPad Air Wi-Fi 64GB - Students who exceed the 10% absence rate will face dismissal Otterbox Case for iPad - from their program and will be subject to refund policies Bluetooth Keyboard $33.21* mandated by New York State and Federal Title IV regulations. Service and Support $176.38* ______*includes applicable NYS sales tax of 8.875% EVALUATION CRITERIA Service and Support for the iPad covers the costs for Grades for courses 1-8 will be based 50% on participation and configuring and shipping the device, AirWatch licensing for 50% on written examinations or projects. The grade for one device and includes one year of technical support from course 9 will be 25% participation, 25% written our partner T2 Computing. AppleCare+ (hardware coverage) is examinations/projects, and 50% final Business Plan (a not included, but may be purchased separately at progressive project submitted at the end of this www.apple.com. 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

24 projects is subject to instructor policy and may result in a full letter grade deduction. ______

DRESS CODE See Dress Code within Administrative Policies.

HOSPITALITY & HOTEL MANAGEMENT

CURRICULUM Course 6: Hotel Operations: Front and Back Office This 638 clock-hour diploma program consists of six modules Management - 50 Hours divided into 11 courses. The first 10 courses are composed of Successfully managing a hotel requires an awareness of every 219 lessons (150 lessons in evening classes) held at ICE. In transaction and process that takes place from the time a guest morning and afternoon schedules, students take two courses checks in to the time they check out. This course provides simultaneously. The eleventh course is a 200-hour off-site students with a comprehensive look at both front and back externship. The program is constructed as follows: office management responsibilities including reservation, security, record keeping and audit procedures. Course 1: Introduction to Hospitality, Travel and Tourism - 40 Hours Course 7: Sales and Marketing - 44 Hours From marketing and management to food costs and event Even the most extraordinary property can fail if it is not planning, this first course introduces students to the wide positioned and marketed properly. From marketing audits and world of hospitality management. Students will receive an evaluations to consumer targeting and evaluation, this course overview of the functions and structures within a typical examines the sales office organization, telemarketing, cross- hospitality enterprise. promotions and sales force management required to optimize a property’s performance and reach a targeted demographic. Course 2: Human Resources and Supervision - 44 Hours Course 8: Food Production and Kitchen Management One of the most essential components of a successful – 40 Hours hospitality enterprise is the people. This course teaches All top hotels have something in common: excellent food students how to effectively recruit, train, supervise and venues. The ability to manage kitchens efficiently and maintain the staff that will either make or break their understand food production is a valuable skill that is essential property. Learn the skills needed to successfully manage a in today’s cost-sensitive environment. The food production team-oriented staff through lectures and discussions about course will explore this important department from inventory computerized human resource information systems, and progressing, to purchasing, storing, menu design, and management techniques, union shops and employee preparation, to plate presentation, planning, and operation. discipline. Students will examine kitchen operations in a professional environment. Course 3: Rooms Division and Facility Management - 48 Hours Course 9: Event Management and Conference A hospitality enterprise’s room division is responsible for Planning - 44 Hours meeting guests’ expectations for a clean, safe and secure As the hospitality management industry grows, so too does environment. This course provides students with an the size and scale of conferences, conventions and galas. understanding of the essential safety policies and procedures Large-scale events require complex management skills to associated with OSHA safety regulations, laundry and create themes, organize timelines, and coordinate catering maintenance operations and the best practices for effectively and technical resources that include special audio/visual managing a secure environment for your guests. effects and lighting. This course provides students with an in- depth look at event and conference planning through Course 4: Mathematical and Financial Concepts for interactive lectures and group discussions. Hospitality - 44 Hours Like most industries, success in the hospitality management Course 10: Property Management Systems and industry depends on ambition, hard work and numbers. Technology - 40 Hours Menu pricing, payroll and occupancy rates are just a few of The digital age hasn’t left the hospitality management the topics covered in this course, which teaches students how industry behind. An ever-increasing number of hotels and to accurately and efficiently associate numbers with both the resorts rely on key property management systems to control financial and logistical aspects of hospitality management. everything from reservations and energy management to security and event catering. This course familiarizes students Course 5: Food and Beverage Management - 44 with the industry-leading Micros OPERA System by training Hours them in the uses and functions of technology within Restaurants, banquet halls, in-room dining services and hospitality management. lounges are all a part of any top-level hospitality enterprise. They rely on the food and beverage division. This course Course 11: Externship - 200 Hours explores menu design, restaurant public relations, dining At the end of their in-class training, students complete an room management, alcoholic beverage service and financial externship to apply the skills they have gained. Students may management tools. choose to complete their externship within a broad range of hospitality and tourism venues, such as hotels, tourism offices, cruise lines or catering companies. ______

26 EDUCATIONAL OBJECTIVES Graduates of this program possess a thorough understanding of Title ISBN Price the principles of management as they apply to various sectors of ManageFirst: Hospitality the lodging sector. Graduates will be prepared for entry-level Human Resources management positions in the hospitality industry. Recent Management & graduates are employed as front desk agents, banquet events Supervision, 2E 9780132175258 $65.00 coordinators, housekeeping supervisors, and food & beverage Introduction to Hospitality, supervisors. 7E 978133762761 $128.00 Managing Housekeeping The Department of Education 6-digit Classification of Operations, 3E 9780133097085 $85.00 Instructional Programs (CIP) code for this program is: Math Principles for Food 52.0904 – Hotel/Motel Administration/Management Service Occupations, 6E 9781435488823 $96.00 Management of Food and The Standard Occupational Classification (SOC) codes for this Beverage Operations, 6E 9780866124775 $95.00 program are: Managing Front Office 11-9051.00 – Food Service Managers Operations, 10E 9780866125505 $95.00 11-9081.00 – Lodging Managers Special Events, 7E 9781118626771 $60.00 39-9041.00 – Residential Advisors Essentials of Professional ______Cooking, 2E 9781118998700 $64.00

Hospitality Sales & CLASS SIZE Marketing, 6E 9780133594508 $91.00 The maximum class size for the Hospitality & Hotel $779.00 Management Diploma Program is 25 students. ______

COURSE CERTIFICATES PROGRAM DURATION Students are given the opportunity to earn a variety of Our program duration varies according to the schedule option certificates from industry specialists The American Hotel & selected. Students may attend class either three or four days Lodging Educational Institute (AHLEI) and National Restaurant per week. The length of time normally required for Association (NRA). Potential certificates include: completion of each schedule option is determined by 1. Housekeeping calculating the average number of weeks including snow days 2. Front Office and holidays. 3. Food & Beverage Management Schedule Duration 4. Sales & Marketing 3 days Morn or Aft 40 weeks at 12 hours per week * 5. Human Resources & Supervision 5 days Afternoon 34 weeks at 20 hours per week* ______4 days Evening 41 weeks at 12 hours per week* *Additional 200-hour externship required. An externship can ATTENDANCE be completed in a minimum of 6 weeks at 35 hours per week Students must be present for 90% of their program. The or in a maximum of 18 weeks at 12 hours per week. Hospitality & Hotel Management Diploma Program consists of ______two parts: in-class and externship. The in-class part is 219 2- hour lessons (150 3-hour lessons for evening). While on the TOTAL INSTITUTIONAL CHARGES 200-hour externship, students must complete and submit Total Institutional Charges at ICE includes all course expenses, weekly time sheets reflecting a minimum of 12 hours and a food, Wine Essentials Series classes, elective classes, field maximum of 35 hours per week. trips, guest lectures, registration fee and all applicable taxes. § Morning and Afternoon Schedules: Students must not Student supplies are also included, consisting of books. exceed twenty-one (21) lesson absences. This program Schedule Time Total Charges structure involves two (2) lessons per day, three (3) or 3 days Morning 8am-12pm $15,990.00 five (5) days a week, and therefore a full day’s absence 3 or 5 days Afternoon 1pm-5pm $15,990.00 counts as two (2) lessons missed. 4 days Evening 6pm-9pm $13,990.00 § 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. SUPPLIES Supplies are included in the Total Institutional Charges and We encourage students to come to class even if they will be are required for the program. late, but be advised that lateness will affect participation grades. Students who are late more than five (5) times in a Books module will be referred to the Disciplinary Committee and The following books are utilized in the Hospitality & Hotel may subject to grade reduction, course failure or dismissal. Management Diploma Program. Students may elect to Any student that is not present for at least two hours in a class provide their own copies of the texts, should they chose to do will be marked absent for the entire day. so.

27 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.

THE ART OF CAKE DECORATING

CURRICULUM § The art of writing – Alphabetic practice utilizing various This 240 clock-hour certificate program is divided into five mediums as well as greetings on cakes and sugar plaques courses. made out of pastillage and gum paste § Hand modeling using marzipan and chocolate This program is not designed to provide vocational training. § Preparation and finishing of upscale decorated cupcakes Programs are intended for students pursuing continuing and cookies education. Course 4 – Sugar Paste Flowers and Airbrushing - 60 Course 1 – Introduction to Butter Cream Piping - 40 Hours Hours In this course, students will learn all aspects of preparing a The course will teach students how to prepare several wide assortment of sugar paste flowers. They will be different types of buttercream as well as prepare all types of introduced to the basic equipment needed, coloring piped borders and flowers. Through repetition and practice, techniques, petal dusting, and floral arrangement. Also in this students will build their skills and develop confidence. Icing course, students will be introduced to basic airbrush designs cakes, pressure control piping and learning food color and airbrushing techniques for basic flowers. applications are a few of the key elements to compliment butter cream use. Course Highlights: § Gum paste blossoms, buds, and foliage as well as gum Course Highlights: paste flowers, including roses, carnations, azaleas, § Basic cake preparation daisies, lilies, hibiscus, and orchids § Preparing and using buttercream icings § Petal dusting and airbrushing flowers § Pressure control piping and cornet preparation § Corsage, bouquet, spiral design § Basic cake borders such as shells, star flower garlands § Floral taping and ribbon work and rope § Airbrush techniques § Intermediate buttercream piping including grape clusters, sweet pea clusters, ruffles and swags, bows, Course 5 – Contemporary Cakes - 40 Hours and basket weave In the final course of the program, students will focus on hand § Basic floral piping skills (rose buds, roses and leaves) sculpted cakes and novelty cake preparation, which will round out their skills as advanced cake decorators and allow them to Course 2 – Introduction to Royal Icing, Rolled utilize all of the elements and techniques learned throughout Fondant and Pastillage - 60 Hours the course. The students will also complete their final project: This course will introduce students to all aspects of royal icing, creating and presenting a grand finale of cakes and sugar from elementary flooding techniques, flowers, and lace to artistry. advanced techniques such as brush embroidery and string work. The intricacies of advanced techniques require precision Each student will be responsible for four (4) projects: and steadiness, which students will develop with time and 1. Three-tier cake (Styrofoam) iced in royal icing or rolled practice. Students will also be introduced to rolled fondant fondant and decorated in a classical or contemporary and different methods for preparing and using pastillage. style 2. Floral spray (made up of a variety of sugar flowers) Course Highlights: 3. Pastillage card or plaque with a handwritten greeting § Outlining and flooding techniques 4. Six decorated cookies or cupcakes § Royal icing flowers such as cherry blossoms, forget-me- ______nots, primroses, violets, and daisies § Royal icing pipe work including Swiss dots, Cornelli lace, EDUCATIONAL OBJECTIVES and oval borders Graduates of this certificate program will have a thorough § Advanced royal icing techniques such as brush understanding of the principles of cake decorating. embroidery, drop, Oriental and Australian string work, ______freehand embroidery, and intricate filigree lace CLASS SIZE Course 3 – Advanced Rolled Fondant and Hand The maximum class size for The Art of Cake Decorating Modeling– 40 Hours program is 18 students. This course will introduce students to the more advanced ______techniques of rolled fondant including ruffling, drapery, and ribbons. Students will also utilize hand skills to learn different PROGRAM DURATION writing techniques and marzipan modelling. Our program duration varies according to the schedule option selected. Students may attend class either two, three or five Course Highlights: days per week. The length of time normally required for § Advanced rolled fondant techniques of ruffling, drapery, completion of each schedule option is determined by smocking, crimping and tassels

29 calculating the average number of weeks including snow days ICE does not sell all the knives included in the kit. However, and holidays. select knives from the Wüsthof Classic series are available for purchase. Please contact Customer Service at (212) 847-0770 Schedule Duration for additional information. 5 days Morn or Aft 15 weeks at 20 hours per week 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. The quantity of each item is one unless otherwise noted. Qty Item Name TOTAL INSTITUTIONAL CHARGES 1 12" Whisk-French Total Institutional Charges at ICE includes all course expenses, 1 Angular Tweezer food, student workshops, registration fee and all applicable 2 Ateco 14" Flex Bag taxes. Student supplies are also included consisting of 1 Ateco 29-Piece Decorating Set uniforms, knives, tools and books. 1 Ateco Flat Brush 1” Schedule Time Total Charges 1 Ateco Flat Brush 1 ½“ 5 days Morning 8am-12pm $13,790.00 1 Ateco Flat Brush 2" 5 days Afternoon 1pm-5pm $13,790.00 1 Ateco Fluted Cutters Set 3 days Evening 6pm-10pm $13,790.00 1 Ateco Standard Coupler 2 days Weekend 9am-5pm $13,790.00 1 Ateco Tip #3 ______1 Ateco Tip #5 1 Candy Thermometer SUPPLIES 1 Disposable Pastry Bags – 100 ct. Supplies are included in the Total Institutional Charges are 1 Dry Measuring Cup Set required for the program. 1 FMM Cymbidium Orchid Cutter 1 FMM Daisy Cutter Set Uniforms 1 FMM Rose Calyx Cutter Set The following components are included in the school-issued 1 FMM Rose Leaf Cutter Set uniform. Please see Dress Code within Administrative Policies 1 FMM Rose Petal Cutter Set for additional uniform information. 1 Holland Tulip Silicone Mold & Cutter Set Item Price Each Quantity Total Price 1 Liquid Measuring Cup, 2 Cup Silicone Chef Jackets $50.00 3 $150.00 1 Makin’s Clay Extruder Chef Pants $36.00 2 $72.00 1 Measuring Spoon Set Aprons $5.00 5 $25.00 1 Microplane Grater Hats $6.00 2 $12.00 1 NY Cake 9" White Rolling Pin Shoes $80.00 1 Pair $80.00 1 NY Cake All Purpose Leaf Silicone Press $339.00 1 NY Cake Ball Tool Set

Knives 1 NY Cake Calla Lily Cutter, Small The following items are included in the Cake Decorating knife 1 NY Cake Foam Pad kit. All items are Wüsthof. 1 NY Cake Fondant Smoother, Rectangle Item # Item Name Price 1 NY Cake Fondant Smoother, Round 4066-9 Classic 3 1/2 “ Paring Knife $43.00 1 NY Cake Ivy Leaf Red Veiner 4519 Gourmet 10” Super Slicer $65.00 1 NY Cake James Roselle Lily Cutter N/A Knife Guards – 2 - 1 NY Cake Large Offset Spatula 8” N/A Blue Kitchen Towels – 5 - 1 NY Cake Large Straight Spatula 8” NYS Sales Tax of 8.875% $9.59 2 NY Cake Offset Spatula 4" – 1 Wood, 1 Plastic $117.59 1 OXO Digital Scale 1 Plastic Scraper Students may provide their own knife kit, but must adhere to 1 PME Cone & Serrated Tool specifications. In general, knives should be: 1 PME Craft Knife, Size 11 § High-carbon stainless steel 1 PME Dogbone Tool § Forged (except for Confectioner’s, Paring and Peeling 1 PME Ivy Leaf Cutter Set 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, Shun 1 Sharp Point Scissors 4” and Sabatier. Please see your Admissions Representative for 1 Silicone Coated Colored Spatula additional guidelines. 1 Silicone Spatula 10" 1 Silicone Spatula 14" 1 Small Ruler 12"

30 1 Tool Bag Examinations & Projects 1 Wilton Paintbrush Set At the end of each course there will be an examination 2 X-Acto Knives (practical or written) or a research project which will be 50% Subtotal $600.00 of the course grade. NYS Sales Tax of 8.875% $53.25 Participation & Performance Total Price $653.25 A student’s work in class as assessed by the Chef-Instructor

will be 50% of the grade. Evaluation grades are based on: The tool kit is purchased as one bulk item; ICE does not sell 1. Uniform individual items from the kit. If you need a replacement item, • Wears a complete, clean and unwrinkled uniform. please contact NY Cake and Baking Supply Co. at (212) 675- See Dress Code for details. CAKE.

Books The following books are utilized in The Art of Cake Decorating course. Students may elect to provide their own copies of the texts, should they chose to do so. Title ISBN Price Professional Cake Decorating, 2E 9780470380093 $35.00 Wedding Cake Art and Design 9780470381335 $35.00 $70.00 ______

ATTENDANCE Students must be present for 90% of their program. The Art of Cake Decorating consists of 240 hours, broken into 4-hour lessons; therefore, students may not be absent more than six (6) lessons during the program. § Morning and Afternoon Schedules: This program structure is one (1) lesson per day, five (5) days per week. § Evening Schedule: This program structure is one (1) lesson per day, three (3) days per week. § Weekend Schedule: This program structure is two (2) lessons per day, two (2) days per week.

We encourage students to come to class even if they will be late, but be advised that 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.

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

31 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

ARTISAN BREAD BAKING

CURRICULUM Course Highlights: This 200 clock-hour certificate program is divided into five § Wheat and rye breads, multi grain bread, fig bread, oat courses. honey bread § Flat breads, pita, naan This program is not designed to provide vocational training. § Fougasse, ciabatta, focaccia Programs are intended for students pursuing continuing § Pizza and calzone education. § Pretzels, bagels, bialy and varieties § Bread sticks, and shaping techniques Course 1 – Introduction to Bread - 40 Hours This course focuses on the ingredients, equipment and theory Course 4 – Viennoiserie and Decorative Breads - 40 behind professional bread baking. The student will master the Hours steps of dough preparation, baker’s math and have a Course four takes an in-depth look at Viennoiserie, from complete understanding of the difference between straight- breakfast pastries to festive sweet breads. The student will doughs and pre-ferments. The student will be introduced to gain the skills to produce top quality croissants and Danish. the business applications of bread baking, including costing During this course, students will experience an emphasis on and profit margins. presentation and display of their final products. Finally, students work with dead dough to design and create a bread Course Highlights: centerpiece. § Ingredients and terms, theory including flour grading and content, equipment Course Highlights: § Mixing, fermenting, shaping, proofing, baking and § Brioche, chocolate bread, sweet buns cooling § Pannetone, kugelhopf, stollen, challah bread and § Introduction to business - costing application braiding § Making bread by hand vs. machine § Doughnuts, croissant, danish § Baker’s percentage § Decorative doughs – dead dough with natural colors § Preferments, levain and poolish; natural ferment § Understanding different flours and their impact on bread Course 5 – Natural Ferment, Sour Dough and Rye baking Breads - 40 Hours § French white, country white, olive and nut twists, potato Course five teaches students how to utilize natural ferments. onion bread The student will prepare artisan breads using age-old § Shaping boules, rolls, bâtards, clovers, bannetons and techniques. There’s ample opportunity to explore alternative fendu forms of flour and rising in this course. Students will be introduced to the business management aspect of opening Course 2 – Baguettes, Rolls and Loaf Breads - 40 their own bread bakery. Hours Course two reinforces the skills learned in course one and Course Highlights: then builds upon them with mastering dough shaping, § Sour dough, natural ferment – levain, boules and including baguettes, rolls and loaf breads. The student is bâtards, introduced to the utilization of different flours during the § Rye wheat, seigle, 90% rye, beer bread, 4# rye breads bread baking process and gains a comprehensive, hands-on § Business management overview experience as to the impact these flours have on the final § Whole wheat levain natural ferment product. § Gluten free and alternative flours § Vegetarian macrobiotic, rice and corn bread (no yeast) Course Highlights: § Decorative lame 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 thorough § Using old dough understanding of the techniques and principles of bread § Retarding process 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 Bread Course 3 – Specialty Breads - 40 Hours Baking program is 18 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

33 schedule option is determined by calculating the average number of weeks including snow days and holidays. Tools Schedule Duration The following items are included in the Bread Baking tool kit. 5 days Morn or Aft 9 weeks at 25 hours per week The quantity of each number is one unless otherwise noted. ______Qty Item Name 2 Bench Scraper TOTAL INSTITUTIONAL CHARGES 1 Bowl Scraper Total Institutional Charges at ICE includes all course expenses, 1 OXO 11-LB Scale food, field trips, student workshops, registration fee and all 1 Calculator applicable taxes. Student supplies are also included, 1 Measuring Spoons consisting of uniforms, knives, tools and books. 1 Instant-Read Thermometer Schedule Time Total Charges 1 Pastry Brush 2” 5 days Afternoon 12:30-5:30pm $9,150.00 1 Dry Brush 4” 5 days Morning 7:30am-12:30pm $9,150.00 1 Whisk ______1 Wooden Ruler 18” 1 High Heat Spatula 14” SUPPLIES 1 High Heat Spatula 10” Supplies are included in the Total Institutional Charges and 2 Lame (with Removable/Replaceable Blades) are required for the program. 1 Pack of Replacement Blades

2 Flexible Pastry Bag 14” Uniforms 1 Offset Spatula – Large The following components are included in the school-issued 1 Offset Spatula – Small uniform. Please see Dress Code within Administrative Policies for additional uniform 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 $230.00 $339.00 NYS Sales Tax of 8.875% $20.41 Total Price $250.41 Knives The following items are included in the Bread Baking knife kit. The tool kit is purchased as one bulk item; ICE does not sell All items are Wüsthof. individual items from the kit. If you need a replacement item, Item # Item Name Price please contact NY Cake and Baking Supply Co. at (212) 675- 4066-9 Classic 3 1/2 “ Paring Knife $43.00 CAKE. 4519 Gourmet 10” Super Slicer $65.00 Books 4582-23 Classic 9” Cook’s Knife $113.00 The following books are utilized in the Bread Baking course. 5558-1 Come-Apart Kitchen Shears $19.00 Students may elect to provide their own copies of the texts, N/A Knife Guards – 3 - should they chose to do so. N/A Blue Kitchen Towels - 5 - Title ISBN Price NYS Sales Tax of 8.875% $21.30 Advanced Bread & Pastry 9781418011697 $95.00 $261.30 Bread: A Baker's Book of $30.00 Techniques & Recipes, 2E 9781118132715 Students may provide their own knife kit, but must adhere to $125.00 specifications. In general, knives should be: ______§ High-carbon stainless steel

§ Forged (except for Confectioner’s, Paring and Peeling ATTENDANCE knives) Students must be present for 90% of their program. The § Have rivets, a full tang and a taper-ground edge Techniques of Artisan Bread Baking consists of 200 hours, § Be suitable for sharpening with a water-stone broken into 5-hour lessons; therefore, students may not be

absent more than four (4) lessons during the program. Recommended brands include Wüsthof, J.A. Henckels, Shun § Morning and Afternoon Schedules: This program and Sabatier. Please see your Admissions Representative for structure is one (1) lesson per day, five (5) days a week. additional guidelines.

We encourage students to come to class even if they will be ICE does not sell all the knives included in the kit. However, late, but be advised that lateness will affect participation select knives from the Wüsthof Classic series are available for grades. Students who are late more than five (5) times in a purchase. Please contact Customer Service at (212) 847-0770 module will be referred to the Disciplinary Committee and for additional information. may subject to grade reduction, course failure or dismissal.

34 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 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

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

ADMISSIONS

HOW TO CONTACT As a threshold matter, credit earned for courses completed at The Office of Admissions for the New York campus may be another institution must satisfy the following, minimum reached by phone at (888) 997-CHEF or by email at requirements to be eligible for transfer: [email protected]. 1. The credit must have been granted by a postsecondary ______institution that, at the time the credit was granted, was accredited by a national or regional accrediting ENTRANCE REQUIREMENTS organization recognized by the U.S. Department of To qualify for acceptance, a prospective student must be a Education. high school graduate or have a GED, for which documentation 2. The student must have earned a minimum grade of 3.0, is required. Acceptable documentation includes a copy of the or the equivalent letter grade, on a scale of 0.0 – 4.0. student’s high school diploma (non-IEP), an official high school transcript indicating the student’s graduation date, a copy of ICE will consider the following factors when determining the student’s college degree or official college transcript whether credit earned for courses completed at another indicating graduation from a post-secondary program at a institution will be accepted for transfer: regionally-accredited institution, or a copy of the student’s 1. Equivalence of course content GED or other state-certified high school equivalency test (ex. 2. Rigor and level of instruction NYS TASC Exam). Career Development Occupational Studies 3. Course length in hours (CDOS) Commencement Credential and Skills and 4. Age of course credits Achievement Commencement Credentials (SACC) do not meet 5. Comparability of expected skills and competencies the requirements for Admission to ICE. Additionally, diplomas from homeschool and online high school programs are not The application for transfer credit will be evaluated by the accepted. Vice President of Education and the decision is final. Credits for internships of any kind are not transferable. In addition, International documentation must be accompanied by an the total course credit accepted on transfer cannot exceed official, certified translation noting that the student has 25% of the individual’s program. completed the equivalent of a secondary school in the U.S.A. The Institute will award transfer credit only for courses that Prospective students must also be able to demonstrate that are determined to be equivalent in rigor and content to they are currently or will be in the United States legally. As courses in the programs offered by ICE. Prospective and such, a copy of government-issued photo identification will be current students should note that ICE considers its curriculum required at time of enrollment. A copy of an existing visa will to be unique among culinary arts institutions, with the result be required for those international students not obtaining a that this standard can be difficult to satisfy. student visa through ICE. National College Credit Recommendation Service Please contact your Admissions Representative for further (NCCRS) details. ICE is proud to have been evaluated by the National College ______Credit Recommendation Service (NCCRS), an organization chartered by the University of the State of New York to make TRANSFER CREDITS college credit recommendations. Currently, graduates of our Students who wish to have credit earned at another diploma programs are eligible to receive up to the below institution considered for transfer must submit to the number of college credits: Registrar: (1) an application; (2) an official transcript from the • Career Culinary Arts Program – 16-19 granting institution indicating the number of credit or clock • Career Pastry and Baking Arts Program – 15-18 hours awarded, the final grade, and a course syllabus • Diploma in Restaurant and Culinary Management – 16 describing the topics of instruction; and (3) any additional • Hospitality & Hotel Management Diploma Pro. – 24 supporting documentation that may be requested by ICE in connection with the evaluation. For students intending to NCCRS makes credit recommendations to 1,500 colleges and finance their education with VA education benefits, an universities to use as a guide in granting college credit for evaluation of prior college credit is mandatory. Such students courses taken at non-degree granting institutions. ICE itself must submit the following: (1) a transfer credit application; (2) cannot award college credit, but cooperating colleges and an official transcript from the granting institution indicating universities may. Note that the actual amount of credit the number of credit or clock hours awarded, the final grade, awarded is up to the awarding institution. For more and a course syllabus describing the topics of instruction; and information, please visit http://www.nationalccrs.org/. (3) any additional supporting documentation that may be requested in connection with the evaluation.

36 Articulation Agreements For students interested in pursuing an Associate’s or Late Enrollment Policy Bachelor’s degree, ICE has formal articulation agreements in Students who are unable to provide the required admissions place with the below colleges/universities. These partner documentation or complete financial packaging will be schools have committed to awarding a set amount of college permitted to attend class under the following conditions: credit to graduates of ICE diploma programs. Students may • The enrollment must be completed within 6 calendar also be able to transfer college credits earned at other days of the start date of the class. This includes all institutions, as well as earn credit through exam and life/work required admissions documentation and financial experience. packaging. • Excelsior College - http://www.excelsior.edu/ • The students must begin attending class no later than o A.S. in Liberal Arts the second class in the program. Until enrollment is o A.A.S. in Administrative Management Studies completed, students will be marked absent even though • NY Institute of Technology - https://www.nyit.edu/ they attended class. o B.S. in Hospitality • After enrollment is completed, the Registrar will give the student a form that will confirm the days attended prior College Credit – Disclaimer Statement to registration. Students who did not attend the first day Licensed private career schools offer curricula measured in of class will be scheduled to attend remediation. The clock hours, not credit hours. Certificates of completion, i.e. remediation may not overlap with the student’s current school diplomas, are issued to the students who meet clock schedule. hour requirements. The granting of any college credit to • If students are unable to complete the enrollment by the students who participated in and/or completed a program at end of the sixth calendar day, they will be removed from a licensed private career school is solely at the discretion of the cohort. the institution of higher education that the student may opt ______to subsequently attend. ______FEES A registration fee of $85.00 is due with the submission of an HOW TO APPLY FOR ADMISSION Application for Admission. This fee is non-refundable, except 1. Contact the Office of Admissions at (888) 997-CHEF to as described in the Refund Policy. An initial tuition payment of get started. 10% of the total charges must be paid by check or credit card 2. Visit the school for a personal tour and information at the time of enrollment except for students paying by bank session that will detail your education - with your career loan. The School will provide the student with a receipt. The goals always in mind. initial tuition payment is not required for students whose 3. Fill out an application online at www.ice.edu/APPLY for Financial Aid will cover more than 90% of their institutional your desired program and select the schedule most charges, provided the student has completed all required convenient for you. Classes typically open for Financial Aid forms prior to the start of the enrollment period. enrollment 6 months in advance of their start date. An initial tuition payment is also not required where Veteran 4. If you need financial aid, be sure to ask your Admissions Aid Benefits (current proof of award required) match or Representative to make an appointment with the Office exceed 10% of the total charges. of Student Financial Services to explore and fully ______understand all the financing options that are available to you. Alternatively, they may be reached directly at TUITION & SUPPLIES [email protected] or at (212) 847-0765. Total Institutional Charges includes all course expenses, food, 5. When you have completed both the admissions and Wine Essentials Series classes, elective classes, field trips finance processes, your Admissions Representative will (where applicable), guest lectures, registration fee and all enroll you. This will include signing your Enrollment applicable taxes. Student supplies are also included, Agreement, securing a deposit (if applicable), getting consisting where applicable of books, uniforms, iPad, knives fitted for your chef’s coat, and picking up your knives, and tools. For more information, please refer to the Total books, and professional tool kit when applicable. Institutional Charges and Supplies outlines in the overview of each program. Please note that limited number of spaces in each class ______prevents ICE from admitting as many prospective students as there are applicants. If you are not admitted to the program TUITION PAYMENT OPTIONS OVERVIEW with the start date you desire, your initial tuition payment can The below financial aid and payment options may be available be refunded or transferred to another start date. Applications to qualified individuals. remain on file with the New York campus for a period of two 1. Federal Financial Aid – Title IV aid options include both years or ten (10) years for active students and graduates. need-based grants and loans administered by the US Department of Education. After you enroll, you may only defer your enrollment in the 2. Private Student Loans – Private student loans are same program two times (i.e. reserve three total seats). available through a variety of lenders to qualified Applicants who had two prior cancellations will be required to individuals. Some lenders require the student to obtain permission from the Dean of Students to reapply for complete a FASFA and/or accept all or portions of their admission. eligible Title IV aid. Interest rates vary based on credit

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

38 Culinary Management or Hospitality & Hotel aid/international or contact your Admissions Representative. Management Diploma Program for students currently ______working in the hospitality, tourism, and culinary industries. Proper identification, such as valid employee BACKGROUND CHECK ID, current paystub or similar proof of employment is An applicant's past criminal history may affect his or her required. admission to ICE and/or limit the number of suitable job placement sites. You must disclose to the Dean of Students, in *Applies to Morning or Afternoon schedules only as indicated writing to [email protected], at time of submission of in the applicable Enrollment Agreement. an application, all convictions and/or pending criminal charges for any felony or misdemeanor (other than minor traffic The Double Diploma Discount can be combined with one offenses). Signature on the application also provides consent other Discount. No other Discounts can be combined. to run a criminal background check. ______Subject to change. Contact your Admissions Representative for the most current information. DISABILITIES ______The Institute of Culinary Education is committed to providing qualified students with an equal opportunity to access the VACCINATION POLICY benefits, rights and privileges of its services, programs and The Institute of Culinary Education does not have an in-school activities in compliance with The American with Disabilities vaccination program or provide students with vaccinations Act as amended and Section 504 of the Rehabilitation Act of and does not require proof of vaccination as a condition of 1973. We offer reasonable and appropriate accommodations admission or continued attendance. We expect that all to support students and facilitate their success at the Institute students are in good general health and are current with any of Culinary Education. vaccinations that are necessary to maintain good health. Students wishing to be vaccinated should consult with a If you are an applicant or student with an impairment or qualified health care professional. disability and would like to request a reasonable ______accommodation, please contact the Dean of Students at (212) 847-0732. If a request for a reasonable accommodation is not HOUSING received by the Dean of Students, it may result in the denial or The Student Housing Program offers comfortable, convenient, delay of services for students. ICE does not discriminate fully furnished apartments in some of New York City's most against qualified students based on disability. Any information exciting and vibrant communities. With ICE’s unique housing on disabilities that an applicant chooses to disclose will be solutions, there is no need to worry about negotiating rent or used only in reviewing an applicant’s request for reasonable short-term leases, securing a roommate (if you choose), accommodations. dealing with deposits, energy bills, etc. Just open up your bags and dedicate your energy to your career goals, let us For more information, contact the Office of Student Affairs. help you with the rest. Be sure to ask your Admissions ______Representative for details on ICE’s Out-of-Area Tuition Discount. For more information on these programs and more, NONDISCRIMINATION STATEMENT please visit ice.edu/HOUSING or contact the Housing We evaluate applications for admissions based on various Coordinators at [email protected]. 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 INTERNATIONAL STUDENTS to deny or revoke admission or to deny re-admission or re- All students who wish to attend ICE must first submit an enrollment to anyone who does not meet these or any other Application for Admission and be accepted. Please note that factors used to evaluate applicants. The Institute of Culinary all classes are taught in English. To qualify for an M-1 visa, Education is committed to offering equal opportunity to all international students must pay 10% deposit and sign persons and makes decisions about admissions, employment Contract to Make Payment in Full Prior to Class Start Date , educational programs and activities without regard to race, before any student visa applications can be released. Effective color, ethnicity, creed, religion, national origin, age, sex or January 1, 2019, all international students (anyone who is not gender (including pregnancy), gender identity or expression either a U.S. citizen or permanent resident) must pay a 10% (including transgender status), marital or partnership status, deposit and sign a Contract to Make Payment in Full Prior to military or veteran status, disability, genetic information, or Class Start Date. any other characteristic protected by applicable federal, state or local law. ICE sponsors M-1 visas for certain programs and schedules. Please refer to our International Student Guidelines to help you understand the requirements of the M-1 visa process. ICE does not sponsor F-1 or other visas.

For more information please visit https://www.ice.edu/newyork/admissions-financial-

FINANCIAL SERVICES

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

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

41 Office of Student Financial Services upon request. 4. After submitting your FAFSA, please print a copy for your How can I get a Direct Loan? records and contact the Office of Student Financial In order to apply for a Direct Loan, you must first fill out a Services for the next steps. FAFSA. After your FAFSA is processed, ICE will review the results and will inform you about your loan eligibility. You will Federal Pell Grant need to complete an Entrance Counseling Session, which A Federal Pell Grant, unlike a loan, does not have to be repaid. explains among other things, your repayment responsibilities. At ICE, Pell Grants are awarded to undergraduate students You also will have to sign a Master Promissory Note, a binding who have not earned a bachelor's or a professional degree. legal document that lists the conditions under which you're Pell Grants are considered a foundation of federal financial borrowing and the terms under which you agree to repay your aid, to which aid from other federal and nonfederal sources loan. The loan application and Master Promissory Note are might be added. completed on-line. You will need to submit confirmation of the application to the Office of Student Financial Services. The How much can I get? U.S. Department of Education is your lender for Direct The maximum Pell Grant award for the 2019-2020 award year Stafford Loan. (July 1, 2019 to June 30, 2020) is $6,195. How much can I borrow? The maximum amount can change each award year and A subsidized loan is awarded on the basis of financial need. If depends on program funding. However, the amount you get, you are eligible for a subsidized loan, the government will pay will depend not only on your financial need, but also on your (subsidize) the interest on your loan while you're in school, costs to attend school, your status (all ICE students are full- and if you qualify to have your payments deferred. Depending time students.), and your plans to attend school for a full on your financial need, you may borrow subsidized money for academic year or less. Programs at ICE are less than one full an amount up to the annual loan borrowing limit for your academic year, so your amount of Pell Grant will be pro-rated. level of study. § You might be able to borrow loan funds beyond your If I am eligible, how will I get the Pell Grant money? subsidized loan amount even if you don't have When ICE receives your Pell award, we will apply the Pell demonstrated financial need. In that case, you'd receive Grant funds to your student tuition account. ICE will tell you in an unsubsidized loan. ICE will subtract the total amount writing how much your award will be and when the funds will of your other financial aid from your cost of attendance be disbursed to the school. ICE receives funds at least twice to determine whether you're eligible for an unsubsidized during your enrollment period. loan. Unlike a subsidized loan, you are responsible for the interest from the time the unsubsidized loan is FSEOG Program disbursed until it's paid in full. You can choose to pay the The FSEOG Program provides need-based grants to help interest or allow it to accrue (accumulate) and be undergraduate students finance the costs of postsecondary capitalized (that is, added to the principal amount of education. When making FSEOG awards, the institution must your loan). Capitalizing the interest will increase the give priority to those students with “exceptional need” (those amount you have to repay. with the lowest Expected Family Contributions, or EFCs, at the § You can receive a subsidized loan and an unsubsidized institution) and those who are also Federal Pell Grant loan for the same enrollment period as long as you don't recipients. To get an FSEOG, you must fill out the Free exceed the annual loan limits. Application for Federal Student Aid (FAFSA) so that the Office § If you're a dependent undergraduate student (excluding of Student Financial Services can determine how students whose parents cannot borrow PLUS Loans), much financial need you have. Students who will receive each year you can borrow up to: $5,500 (for loans first Federal Pell Grants and have the most financial need will disbursed on or after July 1, 2008) if you're a first-year receive FSEOGs first. The FSEOG does not need to be repaid. student enrolled in a program of study that is at least a Each year, the school receives a certain amount of FSEOG full academic year. No more than $3,500 of this amount funds from the U.S. Department of Education’s office of can be in subsidized loans. The amount will be pro-rated Federal Student Aid. Once the full amount of the school’s downward for a program, such as those at ICE, which is FSEOG funds has been awarded to students, no more FSEOG less than a full academic year. awards can be made for that year. § If you're an independent undergraduate student (or a dependent student whose parents have applied for but Direct Stafford Loans were unable to get a PLUS Loan), each year you can ICE participates in the Direct Loan Program. The U.S. borrow up to: $9,500 if you're a first-year student Department of Education administers the William D. Ford enrolled in a program of study that is at least a full Federal Direct Loan (Direct Loan) Program. The Direct Loan academic year. No more than $3,500 of this amount may programs consist of what are generally known as Stafford be in subsidized loans. The amount will be pro-rated Loans (for students) and PLUS Loans for parents. You can find downward for a program, such as those at ICE, which is detailed information about federal loans on our website at less than a full academic year. ice.edu. Under the Direct Loan Programs, the funds for your § These amounts are the maximum yearly amounts you loan come directly from the federal government. Eligibility can borrow in subsidized and unsubsidized Direct Loans. rules and loan amounts are set by the Department of Education.

42 Because you can't borrow more than your cost of attendance, unsubsidized Stafford Loan, you are responsible for the minus the amount of any Federal Pell Grant you're eligible for interest during deferment. and minus any other financial aid you'll get, you may receive less than the annual maximum amounts. If you're temporarily unable to meet your repayment schedule (for example due to poor health or other unforeseen How will I get the loan money? personal problems), but you're not eligible for a deferment, For the Direct Loan programs, the school will receive two your lender might grant you forbearance for a limited and equal disbursements. The loan money must first be applied to specified period. If you are considering a deferment or pay for tuition and fees. If loan money remains, you'll receive forbearance, you must contact your lender. You may need to the funds by check within 14 days, unless you give the school submit additional documents as well. You must continue to written authorization to hold the funds until later in the make payments until you receive confirmation of approval enrollment period. from the lender.

Since all enrolled students at ICE are considered first-year Can my Stafford Loan ever be discharged (canceled)? undergraduate students, ICE may not disburse your first Yes, but only under a few circumstances. Your loan can't be payment until 30 days after the first day of your enrollment canceled because you didn't complete the program of study at period. This practice ensures you won't have a loan to repay if the school (unless you couldn't complete the program for a you don't begin classes or if you withdraw during the first 30 valid reason, such as if the school closed, for example), or days of classes. because you didn't like the school or the program of study, or you didn't obtain employment after completing the program A school with a cohort default rate of less than 15 percent for of study. If you are considering a discharge of a loan, you must each of the three most recent fiscal years for which data are contact the Lender directly. Payments must be continued until available are not required to delay the delivery or approval has been received. Additional documents may need disbursement of the first disbursement of a loan for 30 days to be submitted as well. for first-time, first year undergraduate borrowers. Direct PLUS Loans (Parent Loans) What's the interest rate? Parents can borrow a PLUS Loan to help pay for your For all undergraduate unsubsidized and subsidized Stafford education expenses if you are a dependent undergraduate Loans disbursed on or after July 1, 2019 and before July 1, student enrolled at least half time in an eligible program at an 2020, the interest rate is fixed at 4.53%. eligible school. PLUS Loans are available through the William D. Ford Federal Direct Loan (Direct Loan) Program. Since this New interest rate cap for military members loan is credit-based, parents must have an acceptable credit Interest rate on a borrower's student loan may be changed to history. six percent during the borrower’s active duty military service. Additionally, this law applies to borrowers in military service How do my parents get a loan? as of August 14, 2008. Borrower must contact the creditor Your parents must complete a Direct PLUS Loan application (loan holder) in writing to request the interest rate and Master Promissory Note, using our school information. adjustment and provide a copy of the borrower's military The application is done on-line. Confirmation of the orders. application must be submitted to the Office of Student Financial Services. When do I pay back my loans? After you graduate, leave school, or drop below half-time Also, your parents will be required to pass a credit check. enrollment, you will have a six-month "grace period" before Parents must complete a PLUS pre-approval form for this you begin repayment. During this period, you'll receive process. You and your parents must also meet other general repayment information, and you'll be notified of your first eligibility requirements for federal student financial aid. payment due date. You're responsible for beginning repayment on time, even if you don't receive this information. How much can my parents borrow? Payments are usually due monthly. The annual limit on a PLUS Loan is equal to your cost of attendance minus any other financial aid you receive. If your How do I pay back my loans? cost of attendance is $6,000, for example, and you receive You'll repay your Direct Loan to the U.S. Department of $4,000 in other financial aid, your parents can borrow up to Education's Direct Loan Servicing Center. The Direct Loan $2,000. program offer four repayment plans you can choose from, but the terms differ slightly. You will receive more detailed Who gets my parents' loan money? information on your repayment options during entrance and The U.S. Department of Education (for a Direct PLUS Loan) will exit counseling sessions your school will provide. send the loan funds to ICE. The loan will be disbursed in two equal installments. The funds will be applied to your tuition What if I have trouble repaying the loan? and fees. If any PLUS loan funds remain, your parents will Under certain circumstances, you can receive a deferment or receive the amount as a check, not to exceed the amount of forbearance on your loan, as long as it's not in default. During the PLUS loan. a deferment, no payments are required. You won't be charged interest for a subsidized Direct Stafford loan. If you have an What's the interest rate?

43 Direct PLUS Loans first disbursed on or after July 1, 2019 and § You didn’t obtain employment after completing the before July 1, 2020 have a fixed interest rate of 7.08%. program of study

Other than interest, is there a charge to get a PLUS Loan? For more information about loan discharge or repayment: Your parents will pay a fee of up to 4.248% of the loan, Parents should contact the Direct Loan Servicing Center at 1- deducted proportionately each time a loan disbursement is 800-848-0779, or go to https://studentaid.ed.gov/sa/repay- made. For a Direct PLUS Loan, the entire fee goes to the loans/forgiveness-cancellation. government to help reduce the cost of the loans. Also, your parents may be charged collection costs and late fees if they Repayment Information don’t make their loan payments when scheduled. After you graduate or leave school, you have a period of time before you have to begin repayment. This “grace period” is six When do my parents begin repaying the loan? months for a Federal Stafford Loan. For PLUS loans made to parents disbursed on or after July 1, 2008, the borrower has the option of beginning repayment on The repayment period for all PLUS Loans begins on the date the PLUS loan either 60 days after the loan is fully disbursed, the loan is fully disbursed, and the first payment is due within or to wait until six months after the dependent student on 60 days of the final disbursement. Parent PLUS Loan whose behalf the parent borrowed ceases to be enrolled on at borrowers whose loans were first disbursed on or after July 1, least a half-time basis. 2008, may choose to have repayment deferred while the student for whom the parent borrowed is enrolled at least How do my parents pay back these loans? half-time and for an additional six months after that student is They'll repay their Direct PLUS Loan to the U.S. Department of no longer enrolled at least half-time. Interest that accrues Education's Direct Loan Servicing Center. To read more about during these periods will be capitalized if not paid by the repayment options, visit borrower. https://studentaid.ed.gov/sa/types/loans/plus#repayment- plans. Exit Counseling You'll receive information about repayment, and your loan Is it ever possible to postpone repayment of a PLUS Loan? provider will notify you of the date loan repayment begins. It’s Yes, under certain circumstances, your parents can receive a extremely important to make your current loan payment due deferment on their loans. on time either monthly (which is usually when you'll pay) or according to your repayment schedule. If you don't, you could If they temporarily can’t meet the repayment schedule, they end up in default, which has serious consequences. Student can also apply for forbearance on their loan, as long as it isn’t loans are real loans—just like car loans or mortgages. You in default. During forbearance, their payments are postponed have to pay back your student loans. Find out about your or reduced. obligations in this section so you can stay on top of your loans. The Exit Counseling Session must be completed at least one Generally, the conditions for eligibility and procedures for month prior to the start of your externship. For more requesting a deferment or forbearance apply to both Stafford information regarding this process, you will need to contact Loans and PLUS Loans. However, since all PLUS Loans are the Bursar at ICE. unsubsidized, your parents will be charged interest during periods of deferment or forbearance. If they don’t pay the Get Your Loan Information interest as it accrues, it will be capitalized (that is, added to The U.S. Department of Education's National Student Loan the principal amount of the loan, and additional interest will Data System (NSLDS) allows you to access information on loan be based on that higher amount). If your parents are and/or federal grant amounts, your loan status (including considering a deferment or forbearance, they must contact outstanding balances), and disbursements made. Go to the lender. They may need to submit additional documents as www.nslds.ed.gov. well. They must continue to make payments, aside from the interest, until they receive confirmation of approval from the Paying Back Your Loan(s) lender. You have a choice of repayment plans. How much you pay and how long you take to repay your loans will vary depending on Can a PLUS Loan be discharged (canceled)? the repayment plan you choose. There are several repayment Yes, under certain conditions. A discharge (cancellation) plans available: Standard, Extended, Graduated, Income releases your parents from all obligations to repay the loan. If Based Repayment (IBR), and the Income Contingent your parents are considering a discharge of a loan, they must Repayment (ICR). contact the Lender directly. Payments must be continued until approval has been received. Additional documents may need Go to the Repayment Plans and Calculators page on the to be submitted. Department of Education web site (https://studentaid.ed.gov/sa/repay-loans/understand/plans) Your parent’s PLUS Loan can’t be canceled if: for more information about the various repayment plans and § You didn’t complete your program of study at your to calculate your estimated repayment amount under each of school (unless you couldn’t complete the program for a the different plans. valid reason—because the school closed, for example) § You didn’t like the school or the program of study The Publication Funding Education Beyond High School: The

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

Loan Consolidation If you have questions about your Title IV program funds, you A Consolidation Loan allows you to combine all the federal can call the Federal Student Aid Information Center at 1-800- student loans you received to finance your college education 4-FEDAID (1-800-433-3243).TTY users may call 1-800-730- into a single loan. You can get more information about loan 8913. Information is also available on Student Aid on the Web consolidation at https://studentaid.ed.gov/sa/repay- at www.studentaid.ed.gov. loans/consolidation ______

45 PRIVATE LOANS ENROLLMENT AGREEMENT PAYMENT PLAN The Career Training Smart Option Student Loan is a private, Students who intend to pay their balance by check or credit credit-based student loan through Sallie Mae. This loan helps card can do so with an interest-free payment plan. The students save money, build good credit and pay off their student is required to put 10% down to reserve their seat (see student loan debt faster. Students who apply with a Fees for additional details). The Balance Due must be paid 30 creditworthy co-signer benefit from low interest rates. days prior to the start of the student’s externship for the Interest rates vary and are reset on a monthly basis. Career Culinary Arts, Career Pastry and Baking Arts, Career Borrowers may apply for a co-signer release upon successful Health Supportive Culinary Arts, and Hospitality & Hotel completion of their program. Monthly interest-only payments Management Diploma Programs. Alternatively, the Balance are required during the in school period and during the six- Due must be paid 30 days prior to the end of the Diploma in month grace period. Both interest and principal are due Restaurant and Culinary Management, The Techniques of following the six-month grace period. Please visit Artisan Bread Baking and The Art of Cake Decorating http://www.salliemae.com/ctsmartloan to get started. programs. There is a standard one-time origination fee for all multiple month payment plans equal to 1.9%. What you may need to refer to when applying: • Your Social Security Card When you visit ICE, please bring the following: • Your valid Driver’s License or state ID • Your Social Security Card • Your alien registration card or Permanent Resident Card • Your valid Driver’s License or state ID (if you are not a U.S. citizen) — both sides • Prior year tax return • Two different contact references, with valid addresses ______and telephone numbers *In most cases, federal loans have better terms and conditions REFUND POLICY than private student loans, so consider that option first. The Institute of Culinary Education’s New York campus uses Nonetheless, private student loans are very helpful in filling the New York State refund policy. For the purpose of refund the gaps. calculation, the total length of each program is divided into quarters as outlined in the coordinating Enrollment New Jersey residents may be eligible for assistance through Agreements. A student will receive a refund for any quarter or the Higher Education Student Assistance Authority of New fraction thereof that occurs after his/her withdrawal or Jersey (HESAA) after federal aid is exhausted. The assistance termination. that is available through the HESAA is the NJCLASS loan. There 1. Students may withdraw from the school at any time are no annual and/or aggregate loan limits. NJCLASS may be subject to the school’s refund policy by providing verbal used for school related expenses including tuition and fees, or written notice of withdrawal to the Dean of Students books, and supplies, as well as room and board. HESAA and/or Registrar. The failure of a student to notify the reduces the interest rate during school and for the first 48 Dean of Students or Registrar in writing of withdrawal monthly payments of principal and interest. may delay refund of tuition due pursuant to Section 5002 of the Education Law. NJCLASS Loans are variable or fixed rate products financed 2. If a student is denied admission to the school, he/she will through the annual sale of tax-exempt bonds. Finance terms receive a refund of all monies paid. of 10 years, 15 years or 20 years are available, as well as 3. If a student enrolls prior to visiting the school’s facility, different repayment option. Please visit he/she may cancel within three (3) days of touring the http://www.hesaa.org/Pages/NJCLASSHome.aspx for more school’s facilities and inspecting the equipment and information and to get started. receive a refund of all monies paid. ______4. If student cancels within three (3) days of signing the Enrollment Agreement, he/she will receive a refund of all TUITIONFLEX PROGRAM monies paid except the cost of uniforms and e-books, The TuitionFlex Program is a financing option potentially provided that all other items received are returned in available to students who have applied for all potential unused condition. scholarships, federal grants, federal loans, private student 5. If a student cancels within four to seven (4-7) days of loans, and state funded loans. It is an extended payment plan signing the enrollment agreement, but prior to the with interest ranging between 7.75-12.90% for Career commencement of classes, he/she will receive a refund Culinary Arts Program, Career Pastry and Baking Arts Program, of all moneys paid, except for the registration fee and Career Health Supportive Culinary Arts Program, Diploma in cost of uniforms and e-books, provided that all other Restaurant and Culinary Management, Hospitality & Hotel items received are returned in unused condition. If a Management Diploma Program. The interest rate is based on student cancels within four to seven (4-7) days of signing credit score and repayment time is five or 10 years. There is a the enrollment agreement but after instruction has non-refundable 2% fee (up to $250.00) to the amount being begun, he/she will receive a refund of all monies paid financed when applying. Please contact the Office of Student except for the registration fee and any amounts paid for Financial Services for more information on how to submit an materials received and personalized uniforms ordered. application. 6. Thereafter, a student is liable for: ______a. The $85 registration fee; plus b. The cost of any texts, books, knives, equipment and tool kits received, food costs, and personalized

46 uniforms ordered, whether or not received; plus Tuition Reimbursement Account c. The tuition liability as of the student’s last date of The Tuition Reimbursement Fund is designed to protect the physical attendance as determined by the school’s financial interest of students attending non-degree records. Tuition liability is divided by the number of proprietary schools. If a school closes while you are in quarters in the program in which a student is attendance, prior to the completion of your educational enrolled. Tuition liability is limited to the quarter program, then you may be eligible for a refund of all tuition during which the student withdrew or was expenses which you have paid. If you drop out of school prior dismissed plus tuition for any previous quarters to completion and you file a complaint against the school with completed. the State Education Department, you may be eligible to 7. If a student withdraws or is dismissed during the first receive a tuition refund if the State Education Department is quarter, the student’s tuition liability for such quarter is able to provide factual support that your complaint is valid as follows: and to determine that there was a violation of Education Law § Prior to or during the first week 0% or the Commissioner's Regulations as specified in Section § During the second week 25% 126.17 of the Commissioner's Regulations. To file a claim to § During the third week 50% the Tuition Reimbursement Fund, you must first file a § During the fourth week 75% complaint with the State Education Department at the § After the fourth week 100% address below. The staff of the State Education Department 8. If a student withdraws or is dismissed during any will assist you in the preparation of a tuition reimbursement subsequent quarter, the student’s tuition liability for form. such quarter is as follows: § Prior to or during the first week 25% New York State Education Department § During the second week 50% 116 West 32nd Street, 5th Floor § During the third week 75% New York, New York 10001 § After the third week 100% Attention: Bureau of Proprietary School Supervision 9. A refund may exceed the amount stated above if (212) 643-4760 applicable state or federal law or accreditation ______standards, as may be amended from time to time, provide for a greater refund. WEEKLY TUITION LIABILITY CHARTS 10. If a student withdraws for any reason, any refund owed Please see Appendix A. 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 pursuant to section 5001 of the New York Education Law. If the school dismisses the student for any reason, any refund owed to the student will be paid within 45 days of dismissal.

Specific information pertaining to VA refunds may be found at https://benefits.va.gov/gibill/.

Federal Financial Aid refund and return of funds information may be found at https://studentaid.ed.gov/sa/ or above in Return of Title IV Funds.

ACADEMIC POLICIES

ATTENDANCE Students studying on M-1 visas must begin their externship Lateness will affect participation grades. Students who are immediately following (within 7 days) of their last class and late more than five (5) times in a module will be referred to complete a minimum of 22 hours per week at the site. the Disciplinary Committee and may subject to grade reduction, course failure or dismissal. Attendance is taken Duration prior to the start of each lesson and some schedules meet for The duration of the externship is 210 hours for the Career more than one lesson per day. Any student that is not present Culinary Arts and Career Pastry and Baking Arts Programs, or for at least two hours in a four-hour lesson or at least one 200 hours for the Career Health Supportive Culinary Arts and hour in a two-hour lesson will be marked absent. Hospitality & Hotel Management Programs. All externships must last at least six weeks. Students must complete a Specific program and schedule policies can be found within minimum of 12 hours and a maximum of 35 hours per week. each program’s description. No credit will be given for hours logged in excess of the 35- ______hour per week limit.

MAKE-UP POLICIES Attendance Journals Students are required to submit attendance journal records at Make-Up Classes the end of each week interval of their externship. There must Generally, ICE does not offer make-up classes, however, at the be no interruption in weekly externship attendance. The discretion on the Dean of Students, in extraordinary attendance journal form is supplied by ICE and must be signed circumstances, make-up work may be permitted. by the designated representative of the site who signed the externship agreement. Attendance forms may be transmitted Make-Up Written Examinations electronically. Every instructor will provide you with his or her own make-up examination policy. Examinations are scheduled and In the event that a student fails to submit their attendance administered by your module instructor. records when required, the career services advisor will attempt to reach the student. If this is unsuccessful, and Make-Up Practical Examinations attendance cannot be verified at the site, the student will be Make-up practical examinations require the permission of the sent a warning giving the student seven days to produce the Office of Student Affairs (documentation of the reason for attendance journal or be dismissed. Repeated lateness will missing the exam may be required). A student must have an impact on a student’s final externship grade. demonstrate extenuating circumstances as cause for missing a practical. It is your responsibility to contact the Office of Evaluation Student Affairs to discuss a make-up practical exam and At the conclusion of the externship, ICE will send an make-ups must be scheduled within 14 days of the missed evaluation form to the designated representative of the site exam. A student may only make up one practical examination who will grade the student on key performance areas during the entire program. including reliability, work habits, and technical abilities. This ______evaluation together with satisfactory completion of all externship-related assignments and policy compliance MAXIMUM TIME TO COMPLETE PROGRAM constitutes the final assessment of the externship course. All aspects of the program (in-class and externship) must be completed within 150% of the program length. Student Feedback/Incidents ______Students encountering problems at the externship site should communicate their concerns to their designated career EXTERNSHIP services advisor. Additionally, a student must immediately contact their advisor should they be injured at the site. At the Commencement of Externship conclusion of externship, students are required to complete Externships must begin within 7 days from the last day of an evaluation/report of the externship experience. class. Failure to commence externship within this timeframe will result in administrative dismissal. The student must Disciplinary Aspects successfully complete the externship to graduate from the Any student whose externship is terminated by the site is Career Culinary Arts, Career Pastry and Baking Arts, Career required to notify ICE immediately. ICE will investigate the Health Supportive Culinary Arts, and the Hospitality & Hotel circumstances surrounding the termination and the student Management Diploma Programs. There is no externship may face disciplinary action, including but not limited to course in the Diploma in Restaurant and Culinary course failure or dismissal. Students who terminate or Management, The Art of Cake Decorating, or The Techniques interrupt their externship without authorization from ICE will of Artisan Bread Baking. also face disciplinary action. Terminated students must begin logging hours at a new, approved site within 14 days of their last date of externship attendance, or face dismissal.

48 Externship Placement by the OSA, with input from the Chef-Instructor and the ICE offers training, guidance and support to assist students in student. Necessarily, these tutorials will be offered outside of securing an externship, however, placement is subject to the class time. site’s availability and the student’s active and successful participation in the interview process. Incompletes Students are required to investigate potential externship sites Students who fail to meet the requirements of a course during their training at ICE and student preferences will be (written or practical examinations or projects) will receive considered in determining where students will extern. an incomplete. Incompletes must be resolved within 14 However, the final approval regarding placement rests with days of the end of the course. If after 14 days an ICE and New York State’s Bureau of Proprietary School incomplete is still unresolved (written or practical Supervision (BPSS). The externship must be completed at a examinations or projects are not completed by the 14th site in New York State, within commutable distance from ICE. day), the incomplete will become an F. Students interested in externing at a site outside this area are required to apply to BPSS for a waiver and site approval. An Course Repetition & Failure externship must be completed in its entirety at a single site Students who fail a course must repeat it. The grade for the unless extenuating circumstances exist, in which case the retake will be the course grade. A course may be retaken only student may make a request to their career services advisor once. Students who fail the course for a second time or who for a reassignment to another externship site. Students fail to attend a scheduled retake of the course will be requesting an externship at a site that compensates externs dismissed and a refund issued in accordance with New York must hold valid U.S. work authorization. State and Title IV regulations. ______Typically, students retake a course while maintaining ASSESSING STUDENT PROGRESS enrollment in their original class. The student will be assigned Student progress is closely monitored by the Office of Student to retake the failed course in a different class with a schedule Affairs (OSA). Students will be contacted if their grades that will not conflict with the original class. Repeat classes are indicate a difficulty in keeping up with the course work. assigned based on space availability and delays are possible. It is essential to attend all classes in repeated course since Frequency of Evaluation failure will result in dismissal. Any student who is absent more A written report card is issued at the end of each module that than once during the retaken class will be dismissed and a lists course grades, cumulative grade point average, and refund will be issued in accordance with New York State and absences. Please see each program description for specific Title IV regulations. evaluation criteria. In extraordinary cases, a student may be assigned to repeat a Grades failed course via individual course retake. In such cases, a The following grade scale will be used: student will work with an instructor in a small group or Letter Grade Numerical individual setting. Students who fail their externship course Grade Points Equivalent Explanation must begin a new externship. The externship must be A 4.00 95-100 Extraordinary restarted within 14 days of the LDA (last date of attendance) A- 3.67 90-94 Excellent at the prior externship. The grade for the retake will be the B+ 3.33 87-89 Very Good course grade. B 3.0 84-86 Good B- 2.67 80-83 Above Average In all cases, a student must successfully complete all the C+ 2.33 77-79 Fair courses that comprise their program within 150% of program C 2.0 74-76 Average length (including any retaken courses). If at any time it C- 1.67 70-73 Needs Improvement becomes impossible for a student to complete the program D+ 1.33 67-69 Below Average within the 150% limit, the student will be dismissed and a refund issued in accordance with New York State and Title IV D 1.0 65-66 Passing regulations. F 0 0-64 Failing

Due to the sequential nature of the programs, withdrawal CGPA (Cumulative Grade Point Average) is weighted by course from a course will be treated as a withdrawal from the length. program. ICE will initiate the refund policies mandated by

New York State and Title IV regulations. The last date of Academic Support Program attendance will be considered the date of withdrawal. The OSA works closely with at-risk students. Students whose

Cumulative Grade Point Average (CGPA) is below 2.0 or other Foreign Students students whose grades indicate difficulty with the course Foreign students who fail a course may be required to fill out work, will be scheduled for a conference with the OSA to a Form G-1145, E- Notification of Application/Petition determine the nature of the problem and arrive at an Acceptance and Form I-539, Application to Extend/Change improvement plan. This may include practical tutorials which Non-Immigration Status with the Department of Homeland will give a student an opportunity to repeat techniques that Security to extend their Visa in order to retake their the student has not mastered. The number of sessions externship. There is no guarantee that the extension will be required and subject matter to be covered will be determined

49 granted. ______The Office of Student Financial Services measures both Qualitative SAP and Pace at the end of each Title IV financial GRADUATION aid payment period. The Director of Student Financial Services will place a student who fails to achieve SAP on Financial Aid Graduation Requirements Probation and staff will notify the student within 48 hours. A student must meet the following criteria in order to graduate and qualify for a diploma: Financial Aid Probation 1. Minimum GPA of 2.0. Students who are placed on Financial Aid Probation may 2. Minimum attendance of 90% of scheduled classes. continue to receive Title IV financial aid during the 3. Completion of all course requirements, including probationary payment period. externship where applicable. 4. Satisfaction of all financial obligations to the school. Appeals from Financial Aid Probation 5. All courses successfully completed. A student who has been placed on Financial Aid Probation may appeal. Appeals must be made in writing to the Director Honors of Student Financial Services within 14 days. The appeal must Students graduating with a final GPA of 3.67 or higher, no assert a serious reason for the inability to meet SAP including more than three absences, and who have not failed a course student injury or illness, death of relative or other special will be accorded highest honors. Students graduating with a circumstances and explain what has changed that will allow final GPA between 3.33 and 3.66, no more than three the student to achieve SAP at the next evaluation. In deciding absences, and who have not failed a course will be accorded the appeal, the Director will consult with the Dean of honors. Students. If the appeal is granted, the Director of Student Financial Services will reinstate the student’s Title IV aid for Graduation Ceremony one payment period. The student will be notified by the Office A formal graduation ceremony will be held offsite each spring of Student Financial Services within 48 hours of the decision. to acknowledge and honor students who have met the above Graduation Requirements. For questions regarding the Academic Plan ceremony, please contact [email protected]. Any student that is put on SAP Probation and does not file an Appeal with the Director of Student Financial Services or Receipt of Diploma whose appeal is denied will meet with the OSA to work out an Diplomas are issued approximately 6-8 weeks from the end Academic Plan. This Academic Plan will follow the same date of externship (i.e. Graduation Date) for Career Culinary procedures as the school’s Academic Support Program in Arts, Career Pastry and Baking Arts, Career Health Supportive which the OSA works closely with at-risk students. Students Culinary Arts, and Hospitality & Hotel Management Diploma whose CGPA is below 2.0 or other students whose grades Programs. For Diploma in Restaurant and Culinary indicate difficulty with the course work, will be scheduled for Management students, diplomas are issued approximately 6-8 a conference with the OSA to determine the nature of the weeks from the Graduation date. problem and arrive at an academic improvement plan. This may include practical tutorials which will give a student an Diplomas are not issued to graduates of The Art of Cake opportunity to repeat techniques that the student has not Decorating or The Techniques of Artisan Bread Baking mastered. The number of sessions required and subject courses. Graduates of these courses receive a certificate matter to be covered will be determined by the OSA, with upon completion. input from the Chef-Instructor and the student. Necessarily, ______these tutorials will be offered outside of class time.

SATISFACTORY ACADEMIC PROGRESS Removal from Financial Aid Probation All students are required to maintain Satisfactory Academic A student will be removed from probationary status if, at the Progress. Satisfactory Academic Progress (SAP) has two next evaluation, he/she achieves SAP. criteria: § Qualitative - A student’s CGPA must be 2.0 or higher; A student who has failed to achieve SAP at the end of the § Pace - The student’s rate of completion must assure probationary period will be dismissed. A student will also be graduation within 150% of the program’s length. The dismissed at any time at which it becomes mathematically pace at which the student is progressing will be impossible to graduate with a CGPA of 2.0. Please see measured by dividing the cumulative number of hours Withdrawal, Dismissal & Reinstatement Policies for appeal the student has successfully completed by the information. cumulative number of hours the student has attempted.

ADMINISTRATIVE POLICIES

CLOCK HOUR are not permitted. All shoes must cover the entire top of One clock hour is 50 minutes. the foot. Nonslip soles are required on all shoes. Only ______black shoes may be worn. 6. Socks. HOLIDAYS 7. Two school-issued blue side towels. The NYC campus observes the following holidays. Career classes are not scheduled to be held on the below days: Students who come to class out of uniform (this includes not 2019 Holidays/Breaks* having side towels or wearing a dirty uniform) may receive a Winter Break 12/23/18 - 1/1/19 deduction in their grade. A student may not be admitted to Martin Luther King Day 1/19/19 - 1/21/19 class if he or she is missing a coat, pants, shoes or socks. Presidents Day 2/16/19 - 2/18/19 Repeated violations of the dress code may result in Easter/Passover 4/19/19 - 4/21/19 disciplinary action. Memorial Day 5/25/19 - 5/27/19 Independence Day 7/4/19-7/7/19 Students who need replacement uniforms should go to: Labor Day 8/31/19 - 9/2/19 OK Uniform Co, Inc. Rosh Hashanah Eve 9/29/19, Eve 9/30/19 253 Church Street New York, NY 10013 Yom Kippur Eve 10/8/19, Eve 10/9/19 Phone: (212) 791-9789 • Fax: (212) 791-9795 Columbus Day 10/12/19 - 10/14/19 TOLL FREE: (866) 700-5765 Thanksgiving Eve 11/27/19, 11/28-12/1

Winter Break 12/23/19 - 1/1/20 Replacement hats, towels, aprons, jackets and pants are *Subject to change; please refer to your class schedule available for purchase at the reception desk. (provided on your first day of class) for details. ______The New York City Health Code prohibits wearing kitchen uniforms outside the kitchen. Please do not wear the uniform SCHOOL CLOSING when traveling to or from the Institute. To find out if the school is closing for inclement weather or for any other reason, please call the school’s general number: Hygiene (212) 847-0700. If the normal recording plays, this means that The obligation to prepare wholesome food in a safe, hygienic the school is open and all classes are running as scheduled. If manner is a serious one and the Institute is committed to the school will be closed for some or all classes on a given day, teaching its students to comply with all health code a new voice recording will say specifically that the school is regulations. In keeping with these standards, students are closed and for what classes and for how long. Again, if the required to observe the following hygiene guidelines: recording doesn’t mention any closing, the school will be open 1. Men must be clean-shaven or have neatly trimmed and classes will run as scheduled. Any canceled class will be beards and mustaches. rescheduled for the next time that your class meets and a 2. All hats must cover a student’s hair. The hat must come revised schedule will be handed out in your classroom. down over the top of the head exposing the forehead ______with no hair showing. All hair, front back and sides must be under the hat. No ponytails, locks or braids may be DRESS CODE outside of the hat for both men and women. For those that have exceptionally long hair, there are special Career Culinary Arts, Career Pastry and Baking Arts, stocking caps that are commercially available. No Career Health Supportive Culinary Arts, The Art of handkerchiefs may be used in lieu of a hair net or Cake Decorating, and The Techniques of Artisan Bread Baking Programs stocking cap.

Proper dress is an important aspect of professionalism. 3. Nails must be free of polish and trimmed short.

Moreover, in the food service industry, uniforms are 4. No jewelry beyond smooth-surfaced rings, studs and mandated by the New York City Health Code. Students are stud-type earrings may be worn. No hoop nose rings, lip required to be in uniform (including hats) whenever they are rings or earrings are permitted. in class. Students may change their clothes in either the locker 5. Wash your hands whenever you enter the kitchen, rooms or the bathrooms. No one is permitted to change in the before beginning to cook and after you touch any hallways. Student uniform includes: potentially hazardous food. It is also important to wash 1. White commis cap your hands after you touch your mouth, face or hair and 2. Institute white chef’s coat, clean and wrinkle-free and after using the toilet. Use hand sanitizer frequently.

buttoned to the top. 6. Wear gloves when handling any food that will not 3. Black chef’s pants clean and wrinkle-free. undergo further cooking before being served.

4. White apron. 7. Notify the Chef-Instructor if you cut or otherwise injure 5. Black, oxford shoes or leather clogs with closed backs. yourself and wear gloves when appropriate.

Perforated clogs, plastic clogs or those with strap-backs 8. Be certain that your Instructor fills out an accident report

51 in the event you are injured (see Student Injury Policy could not have been requested in advance. In these for additional information). instances, the effective date of the LOA period can be no 9. Notify the Chef-Instructor if you are ill. Students who earlier than the date that the circumstance prevented appear to be ill may be sent home to avoid contagion. the student from attending school. 5. The student must specify the length of leave requested. Diploma in Restaurant and Culinary Management and 6. If the request is granted, the school will provide a Hospitality & Hotel Management Diploma Programs written approval to the student. LOAs are granted in While business attire is not required, students are expected to increments of no more than 30 days. For leaves in dress in well-maintained, casual clothes. Tee shirts with excess of 30 days, the student must contact the OSA messages, torn jeans, shorts, tank tops, bare midriffs and see- prior to the expiration of the leave to request a renewal. thru attire are prohibited. 7. If circumstances warrant, leaves may be extended up to ______180 days from the last date of attendance, upon approval from OSA. An LOA may not exceed 180 days IDENTIFICATION BADGE POLICY within any 12-month period. Students must be able to identify themselves at all times. 8. In extenuating circumstances, more than one leave may There are two (2) forms of identification that are issued to be granted, provided that the total does not exceed 180 students within five (5) days of starting the program: days. 1. ICE Photo ID ($5 replacement fee) 9. The registrar will determine possible return date(s). Due 2. Building Access Badge ($30 replacement fee) to space constraints, the student may be required to change their class schedule upon return. These will remain active throughout the duration of the 10. Failure to return from the LOA on the scheduled day will program and must be accessible and made available upon result in the student being dismissed as of the last date request while on school premises. Note that your building of attendance and subject to refund policies mandated access badge is required to gain entry into Brookfield Place. by New York State and Federal Title IV regulations. 11. Funds that represent a credit balance may be paid to a Please report lost or stolen ID and access badges to the Office student on a LOA. of the Registrar immediately, who coordinates replacements 12. A student who has federal financial aid is considered to with students. The Office of the Registrar may be reached at be in continued enrollment during an approved (212) 847-0700 ext. 842. LOA. However, if the student fails to return at the end of ______the leave, he or she is considered to have withdrawn as of the last date of attendance, and a return of federal LEAVE OF ABSENCE POLICY funds calculation will be required. In addition, the In order to derive the maximum benefit from our educational student will be considered to have withdrawn as of the experience it is important to take the program as an last date of attendance for purposes of the in-school uninterrupted whole. Extended absences greatly reduce the loan deferment, and the 180-day grace period before retention of information and interfere with effective repayment obligations begin will have started to run as learning. For these reasons, the Institute of Culinary of the beginning of the LOA. The student will be subject Education discourages students from taking leaves of to refund policies mandated by New York State and absence. However, the school recognizes that events Federal Title IV regulations. occasionally occur that require a student to interrupt his or 13. Students on a LOA may not partake in Student Services, her education. A student may request a Leave of Absence ex: use of recreational class credits. (LOA) from the Office of Student Affairs (OSA) only under the 14. Students returning from a LOA will typically not return in following policy: their original class cohort. Additionally, students are not 1. The student must request the LOA in writing and must guaranteed a return to their original schedule due to explain the reason for the requested leave. space and/or class availability. Additional tuition will not 2. The student must request the LOA on or before their last be charged if the student is transferred to a more date of attendance in class. A form requesting a leave expensive class, if that is the only class available. may be obtained from the OSA. However, if a class of equal tuition is available, offered, 3. Student must demonstrate serious circumstance. and refused by the student, it is considered a voluntary Acceptable reasons include, but are not limited to, transfer and is subject to pro-rata charges. Should the personal illness or illness of a close relative, student be transferred to a less expensive class, the bereavement, financial hardship or military service; student will receive a pro-rata refund. verifying documentation is required. Leaves will not be ______granted for vacations or other frivolous reasons. 4. The period of the LOA may not begin until the student has submitted and the school has approved a written and signed request for an approved leave of absence, except in those cases where unforeseen circumstances prevent a student from submitting a request in advance. In such cases, the student must be able to provide, at a later date, the request and the reason(s) for the LOA along with documentation to show that the LOA

52 CLASS TRANSFERS Students who apply for readmission a year or more after the date of withdrawal are generally required to retake the entire Voluntary Transfer program. Those students will also be required to formally A student may request and be granted a transfer of schedule if reapply with the Office of Admissions if their admissions space is available, and provided the transfer does not cause application is more than two years old. the student to be out of attendance for more than fourteen days or exceed their absence rate. Any student, who ICE reserves the right to decline to readmit students who voluntarily elects to transfer to a different class schedule, will withdraw after a prior dismissal. In all cases the student will be charged pro-rata the tuition difference (if any). Should the require clearance from the Dean of Students prior to student elect to transfer to a less expensive class, the student readmission. will receive a pro-rata refund. Academic Dismissal Involuntary Transfer Students who fail to achieve SAP at the end of the Students returning from a leave of absence may be unable to probationary period will be dismissed. Students will also be return to a class meeting on their original schedule due to a academically dismissed at any time at which it becomes lack of space. In these cases, the student will not be charged mathematically impossible to graduate with a CGPA of 2.0. any additional tuition. Should the student be transferred to a See Satisfactory Academic Progress and Assessing Student less expensive class the student will receive a pro-rata refund. Progress in the Academic Policies section for details. If a class of equal tuition is available, offered, and refused by the student, it is considered a voluntary transfer and is subject Administrative Dismissal to pro-rata charges. Students who commit infractions of the conduct code (other ______than those that result in immediate dismissal) will receive progressive discipline. The first infraction results in a written WITHDRAWAL, DISMISSAL & REINSTATEMENT warning from the Office of Student Affairs. A second infraction POLICIES will result in the student being placed on behavioral probation and a third infraction may result in dismissal. See the below Withdrawal Code of Conduct for additional information. Students may withdraw from the school at any time by providing verbal or written notice of withdrawal to the Dean Attendance Dismissal of Students and/or Registrar. Pursuant to Section 5002 of the Students may be dismissed for the following attendance Education Law, the failure of a student to notify the Dean of infractions: Students or Registrar, in writing, of their intent to withdraw 1. Exceeding the allowable number of absences for their may delay any refund of tuition that may be due. The last program. Specific Attendance policies may be found date of physical attendance will be considered the actual date within the overview of each program. of withdrawal. If a student ceases attendance without 2. Failure to begin externship within 7 days from the last withdrawing, ICE will dismiss the student when the maximum day of the in-school portion of the program. number of absences are accrued and initiate the refund 3. Failure to submit externship timesheets in a timely policies mandated by New York State and Federal Title IV manner. regulations. Withdrawn students are not eligible to partake in Student Services (ex. use of recreational class credits). Reinstatement from Dismissal Students who have been dismissed, regardless of the reason, Students with qualifying extenuating circumstances may be may file an appeal via email to the Vice President of Education permitted to Withdraw without Prejudice, enabling them to explaining the circumstances that merit reconsideration apply for readmission without waiting 180 days. within 14 days of the dismissal. ICE reserves the right to deny any appeal which is not received timely. Students appealing Readmission after Withdrawal their dismissal are generally required to meet with the Students who wish to return to the New York campus Appeals Committee to explain the circumstance surrounding following withdrawal from a program, must apply for their dismissal. Appeals will be usually be decided within 14 readmission through the Office of Student Affairs. Students days of the meeting. who have withdrawn must wait a period of 180 calendars days from their date of withdrawal before reapplying (except In the event the appeal is granted, the Office of Student those students who withdrew without prejudice). All students Affairs will prepare a reinstatement plan detailing any applying for readmission after 180 days will be required to requirements and setting the time and point of readmission. participate in a skills assessment to determine the appropriate While ICE will make every effort to avoid reinstating a student point of return. The actual date of return will be subject to into a class with higher tuition, it may not always be possible. class availability as determined by the Registrar. While ICE will In these cases, the Bursar or Office of Student Financial make every effort to avoid reinstating a student into a class Services will review these details with students prior to final with higher tuition, it may not always be possible. In these confirmation of the return date. cases, the Bursar or Office of Student Financial Services will review these details with students prior to final confirmation Students who have been dismissed from a program will not be of the return date. eligible for re-instatement or re-enrollment unless they have successfully completed the appeals process.

53 ______websites, blogs or videos) without the prior written consent of the school. STUDENT CONDUCT POLICY 14. Students may only take home food prepared in class. These items must be taken immediately at the end of Code of Conduct class and not left in the refrigerators. All raw ingredients In order to assure that all our students benefit from a positive and supplies are school property and may not be taken. educational environment, we ask that you observe the 15. Students are required to ask the Chef-Instructor’s following rules. Compliance with them is reflected in skill permission before using anything from a kitchen other point awards. Consistent violations of these rules may result than the one to which they are assigned. in disciplinary action. 16. Eating or loitering in the locker rooms is prohibited. 17. Students are required to come to the school in All students are bound by the rules and regulations as stated appropriate mental and physical condition to participate in the Student Handbook including all Code of Conduct in their classes. While at school, students may not use, policies. These guidelines also apply while on trails, externship possess, distribute, sell or be under the influence of or any school- related activity (i.e. volunteering). As a alcohol or illegal drugs. The legal use of prescribed drugs representative of the school, this also includes is permitted only if it does not impair a student’s ability correspondence and contacts with industry professionals, to function in a safe manner that does not endanger him businesses and associations that have a professional or herself or other students. relationship with the Institute of Culinary Education and its 18. Students who are judged to be under the influence of campuses. drugs or alcohol will be removed from class and a disciplinary report will be filed. A second incident will Violations of these rules may result in disciplinary action result in dismissal from the program. This policy also and/or suspension of student services. applies to career students taking recreational classes. 1. Students must bring their knives and tool kits to every 19. For those programs with an externship course, students class. Chef–Instructors will indicate additional items are required to begin their externship within seven (7) (iPads, books, lessons) that are also required. days of the last day of class. Failure to do so will result in 2. Students are required to be in full uniform whenever administrative dismissal. they are in the kitchens. In compliance with the health code, no students will be permitted to participate in Prohibited Conduct career cooking classes while in street clothes. The following actions are grounds for immediate dismissal: 3. Students are required to practice safe food handling 1. Behaving in a violent manner. techniques at all times. 2. Engaging in hate speech relating to race, creed, color or 4. Students are required to prepare for all classes by sexual orientation. familiarizing themselves with the recipes, doing the 3. Harassment (physical, verbal or sexual) of another assigned reading, and completing the written person including, without limitation, taunting, mocking, assignments. mimicking or teasing. 5. Students are required to behave in a polite, courteous 4. Threatening or intimidating another person in any manner. Rude, vulgar or abusive language will not be manner. tolerated. Cursing in the classroom is not allowed and 5. Theft of school property or the property of another such activity will result in disciplinary action which could person. cause suspension and ultimately lead to dismissal. 6. Reckless damage to Institute property or the property of 6. Students are required to work effectively with others. others. Teamwork is essential for success at the Institute. 7. Consuming alcohol in any Culinary, Pastry or Health 7. Students are required to work in a neat and orderly Supportive Culinary Arts class or outside of an approved manner. area or event. No alcohol may be consumed by any 8. Students are required to keep their work area clean and student who is under 21 years of age. wash dishes as they go. Participation in kitchen clean- up 8. Refusal to comply with the directives of the faculty or is mandatory. administration given in performance of their duties 9. Cell phone use except for emergencies is prohibited (insubordination). during class. 9. Academic dishonesty (cheating, plagiarism, alteration of 10. iPads, laptops and other electronics may be used for Institute records including externship timesheets, and class purposes only. unauthorized use of Institute documents). 11. Smoking is prohibited on Institute property. 12. Students are prohibited from any solicitation activity on Suspension school premises. Students may not use class rosters or Any student involved in Code of Conduct violations may be student lists for any form of solicitation. suspended from their current class. This means that they will 13. Students are encouraged to share their experience in be removed from that class pending a disciplinary hearing to class through social media and personal websites, blogs determine appropriate sanctions if any that will be imposed and videos, but may not disseminate or otherwise make which may include dismissal. The Disciplinary Committee may public any proprietary information of the Institute of be comprised of the Director of Education, Assistant Dean of Culinary Education. Prohibited activities include posting Students, a Career Services Advisor, and an instructor. Institute recipes on the internet (including on personal

54 If it is determined that you are able to continue your program, instructor approval; or you may be transferred to another class that may have a i. Selling or providing papers, course work, or different schedule and also may have stipulations that apply assignments to other students. (i.e. be on Behavioral Probation for the remainder of the 4. Students may not make unauthorized copies of program). copyrighted material on or using the school computer systems, networks or storage media. Students may not If you are dismissed, you may appeal to the Vice President of store unauthorized copies of copyrighted works using Education and School Director within 14 days of the dismissal. school systems, networks and/or storage media. Such appeals must be made in writing and will be adjudicated Students may not download, upload, transmit, make within 14 days of receipt of the appeal. All appeal decisions available or otherwise distribute copyrighted material are final. without authorization using school computer systems, networks, Internet access or storage media, and may not If you are dismissed, the New York campus will initiate the use peer-to-peer file services that would promote refund policies mandated by New York State and Federal Title copyright infringement. The Institute of Culinary IV regulations. The last date of attendance will be considered Education reserves the right to monitor its computer the date of dismissal. systems, networks and storage media for compliance with this policy, at any time, without notice, and with or Academic Honesty and Copyright Infringement without cause. Additionally, the school reserves the right Policy to delete from its computer systems and storage media, Academic honesty, integrity, and ethics are required of all or restrict access to, any seemingly unauthorized copies students and employees of the Institute of Culinary Education. of copyrighted materials it may find, at any time and ICE will not tolerate cheating, plagiarism, or other forms of without notice. The school also reserves the right to dishonesty. restrict access to its computer systems, networks and 1. The school defines cheating as including but not limited storage media at any time for any reason. to the following: a. Using unauthorized materials such as books, notes, There are four possible consequences for violating the cell phones, or crib sheets to answer examination academic honesty and copyright infringement policy: questions; 1. Failure of the assignment b. Taking advantage of information considered 2. Failure of the course unauthorized by one’s instructor regarding 3. Expulsion from the school examination questions; 4. Rescinding a diploma or certificate c. Copying another student’s homework, written assignments, examination answers, electronic It is entirely within the discretion of the Institute of Culinary media, or other data; Education to determine the appropriate consequence for any d. Assisting or allowing someone else to cheat; or violation of this policy. e. Failure to report cheating to an academic official of ______the school. 2. The school defines plagiarism as including but not limited STUDENT INJURY POLICY to the following: The Institute of Culinary Education carries an Excess Student b. Representing the ideas, expressions, or materials of Insurance Policy which provides additional coverage for those another without due credit; students injured on-premises or at school-related events. If c. Paraphrasing or condensing ideas from another an incident occurs, the student must complete a Student person’s work without proper citation; or Injury Claim Form at or near the time of the injury. The Chef- d. Failing to document direct quotations and Instructor will collect the form and submit it to the paraphrases with proper citation. appropriate parties. 3. The school defines other forms of academic dishonesty as including but not limited to the following: When seeking medical coverage, the student must submit b. Fraud, deception, and the alteration of grades, their own insurance information as the “primary insurer,” as externship attendance journals (timesheets) or well as submit copies of any medical bills and explanation of official records; benefits to the school insurance provider. If a student does c. Changing examination solutions after the fact; not submit these documents, they may be required to assume d. Purchasing and submitting written assignments, responsibility for some or all of the related costs. homework, or examinations or passing off the work of others as your own; For these students, the school will serve as the “secondary” or e. Reproducing or duplicating images, designs, or Web “supplementary insurer.” In the event the student is without pages without giving credit to the developer, artist, personal coverage, the school plan will serve as the primary or designer; insurer. f. Submitting work created for another course ______without instructor approval; g. Misrepresenting oneself or one’s circumstance to STUDENT COMPLAINT PROCEDURE gain an unfair advantage ICE encourages students to bring all complaints or grievances h. Collaborating with another person(s) without about school-related situations to its attention. All complaints

55 will be promptly and fully investigated. The process explained Schools accredited by the Accrediting Commission of Career below is designed to provide a forum for students to address Schools and Colleges must have a procedure and operational their dissatisfaction with the application of school policies or plan for handling student complaints. If a student does not with interactions with staff, faculty, administrators or other feel that the school has adequately addressed a complaint or students. concern, the student may consider contacting the Accrediting 1. If the grievance is related to a class, a student should Commission. All complaints reviewed by the Commission must discuss the problem with the Instructor. be in written form and should grant permission for the 2. If the student is not satisfied with the action taken by the Commission to forward a copy of the complaint to the school instructor, the student should inform the Office of for a response. This can be accomplished by filing the ACCSC Student Affairs. They will investigate and discuss the Complaint Form. The complainant(s) will be kept informed as matter with the student and the Instructor and attempt to the status of the complaint as well as the final resolution by to resolve the matter. the Commission. Please direct all inquiries to: 3. If a student is still dissatisfied with the handling of his/her grievance, he/she must submit a written request Accrediting Commission of Career Schools & Colleges for a hearing to the Vice President of Education and 2101 Wilson Boulevard, Suite 302 School Director. A hearing panel will be convened Arlington, VA 22201 consisting of the School Director, the relevant Dean, and (703) 247-4212 an Instructor. A final decision will be communicated to www.accsc.org the student in writing within ten (10) working days. A copy of the ACCSC Complaint Form is available at the school Policies Pertaining to Grievances and may be obtained by contacting (name/position) or online § All information related to complaints and grievances will at www.accsc.org. be held in strict confidence. The complaint will only be discussed with individuals who are directly involved. Copies of the Commission complaint form are available at the § Whenever two or more students have a common or school and may be obtained by contacting the school’s Vice similar grievance, the ICE may require the students to President of Education and School Director. select a representative(s) for the group. § The final decision pertaining to the grievance will be For additional information pertaining to student rights, please binding on all members of the group. Decisions on see Appendix C. grievances will not be precedent-setting or binding to ______future grievances unless they are officially adopted as ICE policy. INFORMATION TECHNOLOGY POLICY § If a student feels that ICE has inadequately addressed a ICE is pleased to offer its students computer access in our complaint or concern, the student may contact the library. The primary purpose of the computers is to enable New York State Education Department students to research topics related to their course of study. Bureau of Proprietary School Supervision (BPSS) Students using the computers are required to comply with the 116 West 32nd Street, 5th Floor following guidelines: New York, NY 10001 § Do not attempt to download any software onto the (212) 643-4760 computers www.acces.nysed.gov/bpss § Do not copy any software from the computers Or the § Do not tamper with the settings of the computers Accrediting Commission of Career Schools and § Do not upload, download or copy material subject to Colleges (ACCSC) copyright restrictions. http://www.accsc.org/ The following are items are deemed to be unacceptable use of the school’s computer resources: § Accessing pornographic material § Hacking § Transmitting obscene, harassing or threatening material § Disseminating proprietary Institute of Culinary Education information or material § Solicitation for political or religious activities § Intentionally interfering with the operations of the school’s computer infrastructure

The penalty for violation of this policy will be disciplinary action up to and including dismissal.

STUDENT SERVICES

Being a student at ICE goes beyond daily classes. The New Applications are available in the Office of Admissions or The York campus is pleased to offer active students and alumni Office of Student Financial Services. There is no deadline to opportunities to expand their horizons by participating in the apply for this scholarship. Awards will be announced monthly. services outlined below. Note that students on a leave of absence or who have been withdrawn or dismissed are not ICE Food Dreams Scholarship eligible for student services. This is an ongoing scholarship opportunity in partnership with the Jean-Georges Food Dreams Foundation. Students who SCHOLARSHIPS have received a scholarship directly from the Food Dreams Below are the scholarships currently available to students of Foundation may be eligible for an additional scholarship from ICE’s career-training programs. The list is subject to chance. ICE. Eligible applicants must satisfy the entrance requirements Please visit www.ice.edu/newyork/admissions-financial- to ICE and have applied to the school but not yet enrolled. aid/financial-aid/scholarships for most up to date eligibility Scholarship value varies by program and class schedule and award information, or contact the Office of Student selected. Up to 25 scholarships per year will be awarded. Affairs at [email protected]. Please visit www.fooddreams.org for additional information. #CulinaryVoice Scholarship Challenge ICE was pleased to hold the #CulinaryVoice Scholarship James Beard Foundation Scholarship Program Contest for the third time in 2018. Eligible applicants Each year, three (3) scholarships are offered by ICE through submitted a one-minute video detailing why they deserved a the James Beard Foundation Scholarship Program: full-tuition scholarship to study at ICE. The hundreds of 1. One (1) $3,500 tuition credit for the Career Culinary Arts applicants were narrowed down to 100 semi-finalists and then Program or Career Health Supportive Culinary Arts 20 finalists, who competed in two skills challenges in New Program, and York City on ABC’s The Chew. Five (5) grand-prize winners 2. One (1) $3,500 tuition credit for the Career Pastry were selected to receive a full-tuition scholarship for either andBaking Arts Program, and the Career Culinary Arts or Career Pastry and Baking Arts 3. One (1) $2,500 tuition credit for the Diploma in programs. Restaurant and Culinary Management or Hospitality & Hotel Management Diploma Program. The ICE Kevin Nurse Memorial Scholarship This an annual scholarship program offered by ICE in the form Scholarship applicants cannot be enrolled or current students of a $10,000 tuition credit for the Career Culinary Arts, Career of ICE, must be between 19-35 years of age, and must meet Pastry and Baking Arts, or Career Health Supportive Culinary ICE’s admissions requirements. Applications are typically Arts Programs or a $5,000 tuition credit for the Diploma in accepted April through May annually and are available at Restaurant and Culinary Management or Hospitality & Hotel www.scholarsapply.org/jamesbeard. Winners are typically Management Diploma Programs. The scholarship is intended announced in August. for an incoming student who has overcome a medical hardship or who has a family member with a medical Careers through Culinary Arts Program (C-CAP) hardship. Applicants are asked to submit a 1,000-word essay Scholarship explaining their medical hardship, passion for cooking, and Two (2) scholarships are offered each year by ICE through the why he/she is deserving of the scholarship to kevinnurse- C-CAP Scholarship Program: one (1) tuition credit for the [email protected]. Hospitality & Hotel Management Diploma Program and one (1) tuition credit towards the Career Culinary Arts, Career The applications are typically accepted annually from January Pastry and Baking Arts, or Career Health Supportive Culinary through March. The winner is typically announced each year Arts Program. Scholarship amount varies by program and in July. class schedule selected. The scholarship covers tuition only for the program selected; student’s own funds must cover ICE Cares Scholarship Program expenses for program supplies. This annual ongoing scholarship opportunity is available to incoming Career Culinary Arts, Career Pastry and Baking Arts, Applicants must be currently attending a C-CAP partner public and Health Supportive Culinary Arts Program applicants who high school or after school program and must complete the C- have attempted but unsuccessfully completed the financing CAP Competition application process. Applications are process. Applicants are also required to have at least a 2.5 submitted through a student’s culinary teacher or local C-CAP GPA in high school or college and must submit a completed Coordinator (https://ccapinc.org/who-we-are/our-team/) and scholarship application (including a short essay) by the are accepted typically from September through December deadline. Up to 20 scholarships at the value of $25,000 will be annually. awarded each year. Recipients must begin class within one year of receiving the award and placement in class will be on a The scholarships are awarded to finalists in the C-CAP Cooking space-available basis. Competition for Scholarships, which is typically held in April of each year. Finalists and scholarship winners are selected based on performance in the competition, soft skills (such as

57 attitude and integrity), scholarship eligibility, financial need, For your convenience, ICE offers a private Wellness Room for and applicant’s school preferences. lactation and breast feeding. Stop by the Office of Student Affairs for more information or email [email protected]. C-CAP Diploma in Restaurant and Culinary ______Management Program Scholarship Three (3) tuition scholarships are awarded each year for the LIBRARY Diploma in Restaurant and Culinary Management Program in ICE is pleased to offer its students access to an industry-based the value of up to $15,530. Applicants must a current or past reference library. The library houses a comprehensive participant in C-CAP in high school. culinary collection that encompasses a wide range of cookbooks, reference sources, management and hospitality Eligible applicants must apply through C-CAP. Visit resources, and magazines. https://ccapinc.org/who-we-are/our-team/ to find your local C-CAP office. Winners are selected by C-CAP in April and The library also provides digital access to over 1,000 food- October annually. industry related journals, periodicals and texts via subscription databases that can be accessed online either on the school Les Dames d’Escoffier Scholarship Program computers in the library or via the student’s iPads. For This is an annual scholarship offered by ICE through the Les information regarding computer access in the library, please Dames d’Escoffier Scholarship Program. Four (4) scholarships see the Information Technology Policy. are awarded each year: one (1) $2,500 tuition credit towards the Career Culinary Arts Program, one (1) $2,500 tuition credit Hours of Operation: towards the Career Pastry and Baking Arts Program, one (1) Weekdays: 7AM-6PM $1,500 tuition credit towards the Diploma in Restaurant and Weekends: 8AM-6PM Culinary Management program and one (1) $1,500 tuition credit towards the Hospitality & Hotel Management Diploma Library materials are for reference only and may not be Program. checked out. Photo copiers are provided for students who wish to copy recipes, articles or other materials. The scholarship program is open to females who are residents ______of New York, New Jersey or Connecticut and who are active students during Jan-March of the application year. ACADEMIC SUPPORT PROGRAM Applications are available at The Institute of Culinary Education works closely with at-risk www.ldny.org/scholarshipapplication.php and should be students. Students whose CGPA is below 2.0 or other students submitted to the Dean of Students at [email protected]. whose grades indicate difficulty with the course work, will be Applications are accepted annually from January through scheduled for a conference with the Dean of Students to March. Winners are typically notified by mid-June each year. 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 HOUSING & TRANSPORTATION techniques that the student has not mastered. The number of Please see Housing with the Admissions section of this catalog sessions required and subject matter to be covered will be for information on the types of housing available. determined by the Dean, with input from the Chef-Instructor Alternatively, you may visit ice.edu/HOUSING or contact and the student. Sessions will be held outside of the student’s [email protected]. normal class time. If 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 Ferry, Metro- ENRICHMENT CLASSES North, Long Island Rail Road, and more. For students wishing While our programs are comprehensive, there is always more to drive to class, there are a number of parking structures in to learn and we are pleased to offer students the opportunity the area. Visit ice.edu/MAPS for information. The Office of the to take enrichment classes on a wide variety of topics. These Registrar provides student validation information for students classes are often taught by guest instructors who offer to receive discounted transit options, where available. students unique expertise and perspective. These classes are Contact (212) 847-0700 ext. 842 for additional information or offered free of charge or at a very low cost. Students and email [email protected]. alumni may sign up for the classes online or by emailing [email protected]. To view a current listing of classes, visit www.ice.edu/newyork/explore-ice/demos-lectures. CHILDCARE ______ICE and Brookfield Place do not provide on-site childcare. To find childcare programs and resource for New York City MEET THE CULINARY ENTREPRENEUR SERIES residents, visit www1.nyc.gov/site/acs/early-care/acs-child- ICE is proud to offer this monthly lecture series to its students care-options.page. and alumni. This series features successful entrepreneurs who are actively involved in the ownership or management of culinary-related enterprises. These classes provide valuable insight into the real-world, operational aspect of the industry,

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

CAREER SERVICES

The Institute of Culinary Education does not guarantee OCCUPATIONAL EDUCATION DATA SURVEY employment to its graduates. We do, however, maintain (OEDS) STATISTICS ongoing job placement services to help graduates find Our most recent graduation and placement statistics reported work. Each student is assigned a specific Career Services to OEDS are as follows: Advisor, who is their direct contact for all career-related issues throughout their time at the school, from externship Career Culinary Arts Program site selection to job search help after graduation. Each class FT PT 2017 FT PT 2018 has at least four touch points where Career Services Advisors Total Graduates 0 263 263 0 252 252 explain the types of jobs available, strategize about job Employed in search, work with students to develop their interview skills 0 187 187 0 162 162 Related Field and polish their resumes. This culminates in the advisor Employed in collaborating with the student to arrange their externship. Slightly 0 0 0 0 0 0 Related Field At the conclusion of externship, the Career Services Advisor Employed in continues to work with the graduate to secure employment Unrelated 0 12 12 0 8 8 Up by providing job listings and additional support with - Field interviewing and resume writing as required. Examples of ongoing services offered to graduates includes individual Military 0 0 0 0 0 0 advisement sessions, one-on-one resume writing assistance, Seeking 0 4 4 0 2 2 recruiter visits, weekly job listing newsletter and bi-annual Employment

Career Fairs. Graduate employment assistance is offered to all Follow Graduate Pursuing diploma recipients for a lifetime. See Education Objectives Additional 0 3 3 0 7 7 within each program’s description for sample entry-level Education positions our students obtain. Unavail. for 0 13 13 0 15 15 Employment PLACEMENT STATISTICS Our most recent placement and graduation statistics as Unknown 0 44 44 0 58 58 reported (2019) to our accreditor ACCSC are as follows: Length in Report Employ. Career Pastry and Baking Arts Program Program Title Months Population Grad Rate Rate FT PT 2017 FT PT 2018 Career Culinary Arts 8 178 89% 92% Total Graduates 0 105 105 0 126 126 Career Culinary Arts 11 52 92% 76% Employed in 0 69 69 0 71 71 Career Culinary Arts 12 59 86% 80% Related Field Career Pastry and Baking 8 85 92% 89% Employed in Arts Slightly 0 0 0 0 0 0 Career Pastry and Baking 10 23 96% 73% Related Field Arts Employed in

Career Pastry and Baking 11 25 92% 62% Unrelated 0 6 6 0 10 10 Up Arts - Field Restaurant & Culinary 7 130 87% 76% Military 0 0 0 0 0 0 Management Seeking Restaurant & Culinary 10 8 88% 43% 0 0 0 0 0 0 Management Employment

Hospitality Management 12 42 77% 80% Follow Graduate Pursuing Additional 0 3 3 0 3 3

Education ______Unavail. for 0 4 4 0 13 13 Employment

Unknown 0 23 23 0 29 29

60 Diploma in Restaurant and Culinary Management The Techniques of Artisan Bread Baking PT 2017 PT 2018 FT 2017 FT 2018 Total Graduates 129 129 110 110 Total Graduates 3 3 16 16 Employed in Employed in 86 86 58 58 0 0 6 6 Related Field Related Field Employment Employed in in Slightly 0 0 0 0 Slightly 0 0 0 0 Related Field Related Field Employed in Employed in Up Up - - Unrelated 6 6 6 6 Unrelated 0 0 1 1 Field Field Seeking Seeking 1 1 0 0 0 0 0 0 Employment Employment Pursuing Pursuing Graduate Follow Graduate Graduate Follow Graduate Additional 3 3 8 8 Additional 0 0 0 0 Education Education Unavail. for Unavail. for 9 9 11 11 0 0 3 3 Employment Employment Unknown 24 24 27 27 Unknown 3 3 6 6

Hospitality & Hotel Management Diploma Program The Art of Cake Decorating PT 2017 PT 2018 PT 2017 PT 2018 Total Graduates 38 38 37 37 Total Graduates 11 11 19 19 Employed in Employed in 26 26 28 28 4 4 6 6 Related Field Related Field Employed in Employed in Slightly 0 0 0 0 Slightly 1 1 0 0 Related Field Related Field

Employed in Employed in Up Up - Unrelated 1 1 1 1 - Unrelated 0 0 2 2 Field Field Seeking Seeking 0 0 1 1 0 0 0 0 Employment Employment Pursuing Pursuing Graduate Follow Graduate Graduate Follow Graduate Additional 1 1 1 1 Additional 0 0 0 0 Education Education Unavail. for Unavail. for 1 1 0 0 4 4 3 3 Employment Employment

Unknown 9 9 6 6 Unknown 2 2 8 8

2017 represents graduates between 7/1/2016 and 6/30/2017 and 2018 represents graduates between 7/1/2017 and 6/30/2018.

DISCLOSURES & OTHER INFORMATION

ALCOHOL AND DRUG ABUSE PREVENTION sudden heart failure (cocaine use) or an automobile accident PROGRAM (alcohol or drug use). While under the influence of alcohol or The Institute of Culinary Education has a strict policy against drugs, a person is not mentally sharp and physical reflexes abuse of drugs and alcohol by students and employees. Use of may be slowed. Because Arts students use knives, hot liquids, illegal drugs, abuse of prescription or over-the counter drugs, ovens and other potentially dangerous items, violation of the and alcohol abuse create serious health risks as well as raise drug and alcohol abuse policy at school is particularly the potential for serious legal penalties. The unlawful dangerous. possession, use, or distribution of controlled substances and alcohol by students and employees on the school’s property, Chronic problems can result from long-term abuse of alcohol or as part of the school’s activities is strictly forbidden, except or drugs. These include liver problems, cognitive deficits, and to the extent that alcohol may occasionally be used for an physical tremors as well as behavior problems and difficulty approved purpose as part of the academic program. concentrating or holding a job. Using drugs can lead to Consumption of alcohol by a student under the age of 21 is addiction, impairment, and death. strictly forbidden. Violations of the drug and alcohol prohibitions are grounds for immediate dismissal or other Symptoms of addiction may include: disciplinary action. • Drinking or getting high daily • The need to drink more or take larger amounts of drugs Legal Penalties to get an effect Illegal use of drugs and alcohol are serious crimes under both • Feeling guilt or remorse about drinking/drug use or New York State and Federal laws. Articles 220 and 221 of the things you do while drinking or high New York State Penal Law set criminal penalties for • Anxiety or depression (which could be a cause or effect possession or sale of controlled substances, including illegal of the substance abuse) drugs and prescription drugs. Depending on the amount sold • Complaints from family, friends, or colleagues about and other factors, the violation may be a misdemeanor or a drinking or drug use felony. Penalties can include both fines and prison sentences. • Decline in performance or increase in absences at school The seriousness of the offense and penalty imposed upon or work conviction depend on the individual drug and amount held, • Inability to remember what happened when drinking sold, or provided to another person. Providing a controlled (blackouts) substance for free to another person counts as selling the • Drug abuse does not just include illegal drugs. Legal substance for purposes of the law. prescription drugs are not something to fool around

with. Neither are some over-the-counter medications New York State Alcohol Beverage Control law sets 21 as the like cough syrup. Just because a doctor prescribed them minimum age to purchase or possess any alcoholic beverage. to a relative or a friend doesn't make them safe for you. Parts of that law include: Just because something comes from a drug store doesn't • Fines of $50 for possession of alcohol under the age of make it safe to abuse. Combinations of drugs, or of drugs 21. and alcohol, can be particularly dangerous. • Fines of $100 and requirements of community service for fraudulently buying alcohol. Counseling, Treatment, and Rehabilitation Programs • Significant fines for selling, giving or serving alcohol to There are many sources of help for persons with drug or persons under 21 years of age. alcohol abuse problems in and around New York City. The Substance Abuse and Mental Health Services Administration Federal penalties for sale or possession of scheduled drugs (SAMHSA) of the U.S. Department of Health and Human range from fines to imprisonment, up to and including life Services provides an online resource for locating drug and imprisonment if someone you sell or give drugs to dies as a alcohol abuse treatment programs at result. Penalties increase if you have more than one offense https://www.samhsa.gov/find-help. The Substance Abuse and are related to the amount and type of drug. Treatment Facility Locator lists: • Private and public facilities that are licensed, certified, or New York State Vehicle and Traffic Law sets the legal limit for otherwise approved for inclusion by their State driving while intoxicated (DWI) at .08% blood alcohol substance abuse agency concentration (BAC) or higher for persons 21 and older. • Treatment facilities administered by the Department of Driving while impaired by alcohol or drugs has serious Veterans Affairs, the Indian Health Service and the consequences such as fines and license revocation. Visit Department of Defense dmv.ny.gov for more information. You may also call the Referral Helpline operated by SAMHSA's Health Risks Associated with Drug Abuse Center for Substance Abuse Treatment: There are both immediate and long-term problems that can • 1-800-662-HELP (English & Español) be associated with drug and alcohol abuse. An acute problem • 1-800-487-4889 (TDD) can result from a single episode of drug/alcohol use such as ______

62 floor/company to be sure all staff and students have been CAMPUS SECURITY POLICY evacuated. The Campus Crime Officer for the New York campus is the Dean of Students. The campus is located on the third floor of All faculty, students, guests and staff will go to the nearest 225 Liberty St. If you believe you have been the victim of a stairwell and evacuate the building in an orderly fashion and crime while on the school campus, in other areas of the gather in front of the Liberty Street entrance of the building. building, Liberty St., or on South End Avenue, please notify the Await further instructions from Director of Facilities or their Dean of Students. designate. Faculty will take roll book and accompany their class and ensure all students are accounted for. All In the event of a fire or other emergency requiring evacuation department heads or their designate will accompany their from the campus building, please follow the evacuation team and ensure all are accounted for. procedures which are posted in each classroom. Meet with your class at the assigned area so that we can determine that Shelter in Place (Lockdown) Procedure all students have been evacuated. Situations that require in-place shelter: • Stranger in or near the building In the event of an emergency that requires shelter in place, • Presence of a person who is (possibly) armed you will be directed by a member of the New York campus • Person who is behaving erratically in or near the building staff. The warning will be issued through an email, text • Demonstrations outside the building message, or direct communication to all students, from the • Violent weather Dean of Students or a designee from the Office of Student Affairs, the Assistant Dean of Students. For all other parties Decision to execute Shelter in Place (Lockdown) procedure including faculty and staff, notification will come from the will be made by NYPD/FDNY in conjunction with the landlord’s Human Resources Manager. Fire Safety Director and ICE’s Director of Facilities or their designate. The Director of Facilities (Ext. 783) or designate will Local Police immediately notify all faculty, students, guests and staff First Precinct through email or public announcement via the landlord. Only 16 Ericsson Place those floors affected will be notified. Communication will be New York, NY 10013-2411 maintained through the landlord information system and In an emergency dial 911 direction by the Director of Facilities or their designate.

Notice of Availability of Annual Security Report All faculty and floor fire marshals will quickly view the The Institute of Culinary Education’s Annual Security Report hallways and bring in any stray students, staff, or guests into st includes statistics since October 1 , 2011 concerning reported their offices or classroom All floor fire marshals and faculty crimes that occurred on-campus; and on public property will ensure all entrance ways are secured, close all within, or immediately adjacent to and accessible from, the shades/blinds, close all windows and turn out the lights. campus. The report also includes institutional policies Faculty and floor fire marshals will use their personal cell concerning campus security, such as policies concerning phones, if available, only if medical assistance is needed or if sexual assault, and other matters. You can obtain a copy of the perpetrator(s) is trying to break into the room. It is this report by contacting the Office of Student Affairs or the important that classroom and office lines be kept open for Office of Human Resources or by accessing the following web emergency use only. site: https://www.ice.edu/newyork/career-programs/annual- st security-report. The report is updated by October 1 of each Faculty and floor fire marshals will not allow anyone to leave year. the room until notified that the danger has passed by law enforcement officials. Only law enforcement officials will Evacuation Procedure notify or direct ICE to end Shelter in Place. Situations that require building evacuation: • Bomb threat Fire Safety Procedures • Fire Situations that require fire safety procedures • Gas leak / water main break • Smell smoke • Explosion • Detect fire • Building collapse Anyone who sees fire or smells smoke should pull the red Anyone who discovers any of the above situations should call alarm or dial 911. The red alarm will trigger the lobby and 911 immediately followed by a call to Maintenance Ext. 783. 911. Use discretion. They should then dial x783 for the ICE Decision to evacuate will be made by FDNY in conjunction Maintenance Department, who are fire safety trained and will with the landlord’s Fire Safety Director and ICE’s Director of liaise with the landlord and FDNY to inform them of situation. Facilities or their designate. The Director of Facilities (Ext. 783) Evacuate down the nearest stairwell. Floor fire safety or designate will immediately notify all faculty, students, marshals from other floors impacted will conduct a search of guests and staff through email or public announcement by the their designated floor/company to be sure all staff and landlord. Only those floors affected will be notified. All floor students have been evacuated. fire safety marshals will conduct a search of their designated

63 All faculty, students, guests and staff will go to the nearest provide a service instead of using school employees stairwell and evacuate the building in an orderly fashion and or officials (collection agent); a person serving on gather in front of the Liberty Street entrance of the building. the Board of Trustees; or a student serving on an Follow direction from the designate from Maintenance who official committee, such as a disciplinary or will be receiving instructions from the building Fire Safety grievance committee, or assisting another school Director and FDNY. official in performing his or her tasks. § A school official has a legitimate educational Other Emergencies interest if the official needs to review an education In the event of an emergency you will be notified by staff, record in order to fulfill his or her professional email or text message. If evacuation is indicated follow responsibilities for the Institute of Culinary directions of staff or administrators. Also listen for Education. announcements from the buildings PA system from the fire § Upon request, the school also discloses education alarms. records without consent to officials of another ______school in which a student seeks or intends to enroll. § Students have the right to file a complaint with the FERPA U.S. Department of Education concerning alleged The Family Educational Rights and Privacy Act (FERPA) affords failures by the School to comply with the students certain rights with respect to their education requirements of FERPA. records. These rights include: 1. The right to inspect and review the student's education The name and address of the Office that administers records within 45 days of the day the Institute of FERPA is: Culinary Education receives a request for access. Family Policy Compliance Office § A student should submit a written request to the U.S. Department of Education Registrar that identifies the record(s) the student 400 Maryland Avenue, SW wishes to inspect. A school official will make Washington, DC 20202-5901 arrangements for access and notify the student of ______the time and place where the records may be inspected. If the records are not maintained by the HOW TO REGISTER TO VOTE school official to whom the request was submitted, Any United States citizen that is 18 years old by December 31st that official shall advise the student of the correct of the year they file a form to register to vote has the right to official to whom the request should be addressed. and is eligible to vote for public office and participate in the 2. The right to request the amendment of the student's voting process in the state they reside. Election Day is always education records that the student believes are the first Tuesday following the first Monday in November. inaccurate, misleading, or otherwise in violation of the student's privacy rights under FERPA. Please check with your home state for: § A student who wishes to ask the school to amend a • Qualifications to register to vote record should write the school official responsible • How and where to register to vote (registration for the record, clearly identify the part of the record deadlines) the student wants changed, and specify why it • Absentee voting and military and overseas voting should be changed. • How to make changes to your registration § If the school decides not to amend the record as • Information regarding Special, Primary or General requested, the school will notify the student in Elections. writing of the decision and the student's right to a hearing regarding the request for amendment. New York State residents, visit: Additional information regarding the hearing http://www.elections.ny.gov/NYSBOE/download/voting/votef procedures will be provided to the student when orm.pdf notified of the right to a hearing. 3. The right to provide written consent before the Institute For a national listing of how to register to vote, visit: of Culinary Education discloses personally identifiable http://www.eac.gov/assets/1/Documents/national%20mail% information from the student's education records, 20voter%20registration%20form%20english%20February%20 except to the extent that FERPA authorizes disclosure 15%2020111.pdf without consent. § The school discloses education records without a To obtain a hard copy at the Institute of Culinary Education, student's prior written consent under the FERPA see the Office of Student Affairs. exception for disclosure to school officials with ______legitimate educational interests. § A school official is a person employed by the school STUDENT RIGHT-TO-KNOW in an administrative, supervisory, academic or The overall graduation rate is also known as the "Student research, or support staff position (including law Right-to-Know" or IPEDS graduation rate. It tracks the enforcement unit personnel and health staff); a progress of students who began their studies as full-time, person or company with whom the Institute of first-time degree- or certificate-seeking students to see if they Culinary Education has contracted as its agent to completed a degree or other award such as a certificate

64 within 150% of "normal time" for completing the program in which they are enrolled. Note that not all students at the institution are tracked for these rates. Students who have already attended another postsecondary institution, or who began their studies on a part-time basis, are not tracked for this rate.

This institution did not admit full-time first-time undergraduate-level students in the cohort year, therefore graduation rate information was not reported.

The information is provided in compliance with the Higher Education Act of 1965, as amended. The rates reflect the graduation, completion and transfer-out status of students who enrolled during the referenced school year and for whom 150% of the normal time-to-completion has elapsed. Please see College Navigator: https://nces.ed.gov/collegenavigator/ for more details.

Questions related to this report should be directed to Martha Cotto, Chief Registrar, at 212-847-0762.