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 . 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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 Course 9: Externship - 210 Hours ................................ 16 ................................................................... 10 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