The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hospitality & Hotel Management, plus continuing education programs in Artisan Bread Baking and The Art of Cake Decorating — with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers professional development for culinary professionals, hosts more than 500 special events each year and is home to one of the world’s largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE’s 74,000-square-foot campus in New York City and 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at youtube.com/iceculinary, or join the conversation on Twitter, Instagram and Facebook at @iceculinary to find your culinary voice™.
Hospitality & Hotel Management at ICE
ICE’s 638-hour Hospitality & Hotel Management diploma program is taught at its 74,000-square-foot Manhattan campus. With New York City as a classroom, the program includes field trips to local hotels and hospitality businesses, as well as guest lectures from successful hospitality professionals.
The program consists of 10 courses with 219 2 hour lessons. The 11th course is a 200-hour off-site externship at the location of the student’s choice, according to his or her career goals — an opportunity that adds essential experience to the student’s resume and often leads to a job after graduation.