Institute of Culinary Education

ICE

1st Choice

Location

New York, New York

School of Pastry & Baking Arts

Schedule Options

Morning (8 months)

Hours: Mon-Fri, 8am-12pm Cost: $33,758.22 Starts:2/26

Afternoon (8 months)

Hours: Mon-Fri, 1pm-5pm Cost: $33,758.22 Starts: 1/31

Evenings (12 months)

Hours: Tue, Wed, Th, 6pm-10pm Cost: $33,758.22 Starts: TBD

Intensive (6 months)

Hours: Mon, Tue, Th, Fri, 8:30am-5pm Cost: $33,758.22 Starts:TBD

Weekend (10 months)

Hours: Sat-Sun, 9am-5pm Cost: $30,508.22* Starts: 3/8

Hybrid (9 months)

Hours: Wed, Th, 6-10pm; Sat 9am-5pm Cost: $30,508.22* Starts: TBD

Courses at ICE

COURSE 1: INTRODUCTION TO BAKING TECHNIQUES AND INGREDIENTS: PART I –44 HOURS

COURSE 2: INTRODUCTION TO BAKING TECHNIQUES AND INGREDIENTS: PART II –56 HOURS

COURSE 3: BREADS AND OTHER YEASTRAISED DOUGHS –36 HOURS

COURSE 4: PASTRY DOUGHS –64 HOURS

COURSE 6: CAKES, FILLINGS, AND ICINGS: PART 2 –52 HOURS

COURSE 7: CHOCOLATE CONFECTIONS –44 HOURS

COURSE 8: CAKE DECORATING –56 HOURS

COURSE 9: EXTERNSHIP –210 HOURS

Course 6

Bakers produce more than the familiar cakes we often see: more complex techniques give us not only an international assortment of cakes, but cookies as well. Covered here are:

• Complex layered goods including plain and chocolate-nut sponges, and génoise
• A wide variety of piped, dropped, molded, bar, sheet, and stencil cookies including biscotti, brownies, madeleines, and macarons

• Our Pastry Masters program includes theory, preparation, and presentation of contemporary plated desserts from master pastry chefs in the industry. Students recreate and prepare recipes by award-winning chefs

Course 8

Cake decorating represents the ultimate fusion of art and craft. The students’ effort and practice in prior classes is rewarded as they take their skills to a new level by preparing tiered cakes. Students learn:

• Buttercream flowers and borders, royal icing, and fondant (draping, crimping, and ruffling).
• Gum paste flowers, including lilies, roses, and more.
• Floral arrangement and tiered cake assembly including splitting, filling, and crumb coating and the usage of marzipan for covering cakes and making flowers, fruits, and vegetables
• Finishing techniques like petal dusting and tier assembly. This course culminates in the creation of an original two-tiered wedding cake.

ICE top instructors

"I got a sense of home as I walked in the door for a tour."

Amanda C.,
Pastry & Baking

Externships

Amy’s Bread, Carlo’s City Hall BakeShop (Hoboken, NJ)Chocolate Moderne City Cakes, and Bakery Milk Bar

Logos

Parent Letter

This is what my parents said about my career choice.

Mom- My mom wants me to do what ever will make me happy, whether that is going to a culinary school or not.

Dad- My dad would like to see me attend a culinary school, because he think this is something that I enjoy and will make me happy.

Work CIted


Johnson & Wales University. Johnson & Wales University, 2013. Web. 23 Jan. 2014.
<http://catalog.jwu.edu/>.


ICE Institute of Culinary Education. Institute of Culinary Education, 2012. Web.
22 Jan. 2014. http://www.ice.edu/.


Kendall College. Kendall College, 2010. Web. 24 Jan. 2014.
<http://www.kendall.edu/>.