ICE CAREER CATALOG 2017-2018 INSTITUTE OF CULINARY EDUCATION NEW YORK CAMPUS 225 Liberty Street, 3rd Floor New York, NY 10281 ice.edu Version 3/2018 Effective 10/1/2018 TABLE OF CONTENTS ATTENDANCE ............................................................13 OVERVIEW ........................................... 5 EVALUATION CRITERIA ..............................................13 MISSION STATEMENT ................................................. 5 Examinations & Projects .......................................... 13 Participation & Performance ................................... 13 HISTORY .................................................................... 5 Library & Written Assignments .............................. 13 1974-1995 ..................................................................... 5 1995-Present ................................................................ 5 FACILITIES ................................................................. 5 CAREER PASTRY & BAKING ARTS FACULTY .................................................................... 6 PROGRAM........................................... 14 School of Culinary Arts .............................................. 6 CURRICULUM ............................................................14 School of Pastry & Baking Arts ................................. 6 Course 1: Introduction to Baking Techniques & School of Culinary Management ............................... 7 Ingredients: Part I - 44 Hours ................................ 14 School of Hospitality Management ........................... 7 Course 2: Introduction to Baking Techniques & ADMINISTRATION ....................................................... 7 Ingredients: Part II - 56 Hours ............................... 14 LICENSURE ................................................................ 8 Course 3: Breads & Other Yeast-Raised Doughs - 36 Hours ......................................................................... 14 ACCREDITATION ......................................................... 8 Course 4: Pastry Doughs - 64 Hours ...................... 14 DISCLAIMER ............................................................... 8 Course 5: Cakes, Fillings, & Icings: Part I - 48 Hours ......................................................................... 14 CAREER CULINARY ARTS Course 6: Cakes, Fillings, & Icings: Part II - 52 PROGRAM ............................................ 9 Hours ......................................................................... 14 CURRICULUM ............................................................. 9 Course 7: Chocolate Confections - 44 Hours ......... 14 Course 1: Culinary Fundamentals - 28 Hours ......... 9 Course 8: Cake Decorating - 56 Hours .................... 15 Course 2: Introduction to Meat, Fish, and Poultry - Course 9: Externship - 210 Hours ........................... 15 28 Hours ...................................................................... 9 EDUCATIONAL OBJECTIVES .......................................15 Course 3: Soups & Sauces - 32 Hours ...................... 9 CLASS SIZE ...............................................................15 Course 4: Dry-Heat Cooking Methods - 36 Hours . 9 PROGRAM DURATION ................................................15 Course 5: Moist-Heat Cooking Methods - 36 Hours TOTAL INSTITUTIONAL CHARGES ...............................15 ...................................................................................... 9 SUPPLIES ..................................................................15 Course 6: Breakfast, Brunch & Lunch - 32 Hours .. 9 Uniforms ..................................................................... 15 Course 7: French Regional Cooking; Italian Knives ......................................................................... 15 Regional Cooking – 48 Hours ................................... 9 Tools ........................................................................... 16 Course 8: Cuisines of Asia; Advanced Cooking, iPad ............................................................................ 16 Plating & Presentation – 48 Hours .........................10 Books ........................................................................... 17 Course 9: Pastry & Baking Essentials - 36 Hours ..10 Course 10: Contemporary Desserts - 44 Hours .....10 ATTENDANCE ............................................................17 Course 11: Garde Manger: Hors D’oeuvres & EVALUATION CRITERIA ..............................................17 Charcuterie - 32 Hours .............................................10 Examinations & Projects ........................................... 17 Course 12: Modern Culinary Masters & Market Participation & Performance .................................... 17 Basket Cooking - 40 Hours ......................................10 Library & Written Assignments .............................. 18 Course 13: Externship - 210 Hours .........................10 EDUCATIONAL OBJECTIVES .......................................10 DIPLOMA IN RESTAURANT & CLASS SIZE ...............................................................10 CULINARY MANAGEMENT .............. 19 PROGRAM DURATION ................................................10 CURRICULUM ............................................................19 TOTAL INSTITUTIONAL CHARGES ...............................10 Course 1: Concept Development & Menu Design - SUPPLIES ..................................................................11 45 Hours .................................................................... 19 Uniforms .................................................................... 11 Course 2: Marketing - 30 Hours ............................. 19 Knives ......................................................................... 11 Course 3: Food Safety - 16 Hours ........................... 19 Tools ........................................................................... 11 Course 4: Purchasing & Cost Control - 45 Hours . 19 iPad ............................................................................. 12 Course 5: Supervisory Management & Food Service Books .......................................................................... 12 Law - 45 Hours ......................................................... 19 Course 6: Service Management - 30 Hours ........... 19 1 Course 7: Finance & Accounting - 45 Hours .......... 19 Course 1 – Butter Cream Piping - 40 Hours .......... 25 Course 8: Beverage & Wine – 30 Hours ................. 19 Course 2 – Royal Icing, Rolled Fondant & Pastillage Course 9: Facilities & Design - 30 Hours ............... 19 - 60 Hours ................................................................. 25 EDUCATIONAL OBJECTIVES .......................................19 Course 3 – Rolled Fondant & Hand Modeling Skills CLASS SIZE ...............................................................19 – 40 Hours ................................................................. 25 Course 4 – Sugar Flowers & Airbrushing - 60 Hours PROGRAM DURATION ................................................19 .................................................................................... 25 TOTAL INSTITUTIONAL CHARGES ...............................20 Course 5 – Contemporary Cakes & Grand Finale - SUPPLIES ..................................................................20 40 Hours .................................................................... 25 iPad ............................................................................ 20 EDUCATIONAL OBJECTIVES .......................................25 Books ......................................................................... 20 CLASS SIZE ...............................................................25 ATTENDANCE ............................................................20 PROGRAM DURATION ................................................25 EVALUATION CRITERIA ..............................................21 TOTAL INSTITUTIONAL CHARGES ...............................26 DRESS CODE .............................................................21 SUPPLIES ..................................................................26 Uniforms .................................................................... 26 HOSPITALITY & HOTEL Knives ........................................................................ 26 MANAGEMENT DIPLOMA Tools ........................................................................... 26 PROGRAM .......................................... 22 Books .......................................................................... 27 CURRICULUM ............................................................22 ATTENDANCE ............................................................27 Course 1: Introduction to the Hospitality, Travel & EVALUATION CRITERIA ..............................................28 Tourism Industries - 40 Hours ............................... 22 Examinations & Projects .......................................... 28 Course 2: Human Resources & Supervision - 44 Participation & Performance ................................... 28 Hours ......................................................................... 22 Course 3: Rooms Division & Facility Management - THE TECHNIQUES OF ARTISAN 48 Hours .................................................................... 22 Course 4: Mathematical & Financial Concepts for BREAD BAKING ................................. 29 Hospitality - 44 Hours ............................................. 22 CURRICULUM