Study at the Institute of Culinary Education, New York

The Institute of Culinary Education is one of the very first culinary schools in New York. Its origin goes back to 1975 when Peter Kump instituted it as Peter Kump’s New York Cooking School.

Today, president of the institute is Mr Rick Smilow, an entrepreneur with substantial business interest in education. He took over the institute in 1995 and rechristened it as The Institute of Culinary Education only in 2001.

Popularly known as ICE in its shortened form, the Institute of Culinary Education commands wide recognition for its programs in pastry and baking arts, career culinary arts and culinary management. In addition to its career based culinary programs the institute also holds recreational culinary classes. In total, no less than 700 students are enrolled in its career programs.

The Institute of Culinary Education operates from five different floors of a high rise building situated in the center of Manhattan. Talking of infrastructure available for students, there are twelve kitchens and no less than four lecture rooms. In addition to it all, the best part of getting enrolled to these courses at the institute is smaller average class size which allows the instructors to pay individual attention to all the students.

Talking of the average class size, it is twelve for classes of Career Culinary Arts and Pastry and Baking programs. On the other hand, average class size is of seventeen students in the case of Culinary Management Programs. The teaching process adopted at the institute is internationally accepted model that includes five different facets of culinary skills learning namely theory, skill, technique, palate training and teamwork.

The career oriented programs offered at the Institute Of Culinary Education are diploma in culinary arts, diploma in pastry and baking, diploma in culinary management and diploma in hospitality management.

These courses stretch from six to eleven months. The diploma courses in culinary arts and pastry and baking management are so structured that an externship – that is meant to provide real world practical training to students – is a mandatory part of the curriculum.

The Institute of Culinary Education boasts of never ending list of alumnae who have proved their mettle in various positions across the industry. It is a testimony to all the right moves made by the institute. It is no surprise that many industry watchers have ranked the institute very high and put it in the league of The Culinary Institute of America and Johnson and Wales University.