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Culinary Arts - New York Campus

Professional culinary training completed in a New York minute.
ICE New York’s Culinary Arts program teaches the theory, practice and art of cooking. 

Diploma Program

Home to ICE’s flagship location, New York city has long been regarded as one of the nation’s culinary epicenters.

Since our founding in an Upper West Side studio, to our current 74,000 sq. ft. home in the heart of lower Manhattan, ICE has been dedicated to teaching the next generation of culinary professionals right here in NYC.

Learn More about our Culinary Arts program at ICE

Our career Culinary Arts program centers around technique and professionalism, with a curriculum that takes students beyond the basics of how to follow a recipe and into the nuances of skills like palate development, proper cooking methods, advanced plating design and much more. Each course builds on the skills covered in the course before it, beginning with the basics of knife skills and how to organize yourself for professional kitchen work, to understanding the parent philosophies of international cuisine such as French, Italian, Japanese and Thai. The Culinary Arts program culminates in an industry externship, which puts you right into a professional kitchen to help launch your career in The City That Never Sleeps.

With classes starting every month and a wide variety of schedule options, ICE New York makes it easy to get started in a career based on passion and creativity.

Quick Facts

Program Name: Career Culinary Arts

Program Duration: 8-11 months

Class Times: morning, afternoon, evening, weekend

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New York Culinary Arts Schedule Options

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Morning (8 months)

  • Hours: Mon.-Fri., 7-11 a.m.
  • Start Dates: August 28, October 9
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Mid-Morning (8 months)

  • Hours: Mon.-Fri., 11 a.m.-3 p.m.
  • Start Dates: August 12, September 23
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Afternoon (8 months)

  • Hours: Mon.-Fri., 3-7 p.m.
  • Start Dates: September 9, October 23
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Evening (11 months)

  • Hours: Tues.-Thurs., 7-11 p.m.
  • Start Dates: September 5
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Weekend (11 months)

  • Hours: Sat.-Sun., 9 a.m.-5 p.m.
  • Start Dates: September 28

Dual Diploma Discount

Combine business and cooking skills to accelerate success. Students enrolled in the Culinary Arts campus program who also enroll in another diploma program, such as Restaurant and Culinary Management, can receive a discount worth up to $4000.


One Quick Conversation is All it Takes

From day one, ICE is here to help make your dreams of attending culinary school a reality. One quick conversation with your Admissions Representative can open the door to endless opportunities. They’ll also set you up with a personal Student Financial Services counselor, who can help guide you through the many financing options available including federal financial aid, loans, scholarships and more.

Explore our NYC Campus

With a hydroponic farm, a chocolate lab and a culinary technology lab across 78,000 square feet in lower Manhattan, ICE’s New York campus is designed with you in mind. Come see for yourself, or take a .

Learn about Externships

A hands-on externship in a professional industry kitchen is a vital component to the ICE education. Working closely with your Career Services Advisor, we’ll help you find the right fit to start getting experience and broadening your network even while you’re still in school.

Alumni News

ICE is proud to have over 17,900 alumni across the culinary industry. Our students come from diverse backgrounds with varied goals, which means our alumni land in some of the most interesting roles across the industry. Read some of their stories and get inspired.

ICE’s Career Culinary Arts program contains nine courses, offering students comprehensive training in the art and actual practice of cooking. The first eight courses are composed of 108 four-hour lessons taught by expert chef-instructors at ICE’s lower Manhattan facility. 

The ninth course is an off-site externship at a location chosen by the student based on his or her career goals, working with our dedicated Career Services advisors to ensure the right fit.

The program is constructed as follows:

Course 1


60 hours

Every ICE's student's culinary career training program starts with a comprehensive introduction to knife skills and food safety. Afterward, you’ll use a range of methods for preparing vegetables, progressing from salads to complex plant-based cuisine. You will begin to explore the techniques that underlie fine cooking, including the concept of mise en place, which are critical in professional cooking environments.

Course highlights:
•    Classical and contemporary knife skills.
•    Food safety and sanitation.
•    Product identification of vegetables, herbs, spices, legumes and more.
•    Breakfast cuisine and egg cookery including emulsions.

Dishes include:
•    Grilled Eggplant and Portobello Sandwich with Fresh Mozzarella and Romesco
•    Vegetarian Three-Bean Chili with Ancho and Sweet Chile Peppers
•    Curry-Garlic Roasted Cauliflower

Course 2


48 hours

The first in a series of three courses on protein-based cuisine, this course covers key techniques like sautéing, roasting, braising and grilling. You will fabricate the essential cuts and prepare stocks and sauces that completely utilize each ingredient. Then you’ll prepare dishes to practice each technique and build your confidence and competence, with increasing attention to time management and organization.

Course highlights:
•    Classical roasting, grilling, sautéing and braising techniques.
•    Fabrication of poultry, pork and lamb.
•    Introduction to sauce making.
•    Modern techniques such as sous vide.

Dishes include:
•    Sautéed Duck Breast with Orange Gastrique
•    Pan Roasted Rack of Lamb with Red Wine Pan Sauce
•    Grilled Brined Pork Chop with Potato Gratin

Course 3


56 hours

With the same structure as Course 2, you’ll fabricate steaks, cutlets and chops, and prepare soups, brown sauces and pan sauces as you continue to deepen your understanding of fundamental techniques. You’ll also start applying these methods to seafood, including flatfish, round fish and shellfish as you prepare dishes that highlight the special skills that these foods require.

Course highlights:
•    Selecting and fabricating fish and shellfish
•    Fabrication of large subprimals of beef
•    Introduction to professional plating
•    Roasting, grilling, sautéing, searing, poaching and braising techniques

Dishes include:
•    Roasted Veal Tenderloin with Oyster Mushroom Cream Sauce
•    Sautéed Filet Mignon with Beárnaise
•    Lobster Rolls
•    Bass en Papillote

Course 4


52 hours

In this final course of the series, you’ll further refine your abilities as you produce composed entrées and simulate the experience of cooking in a restaurant, including more complex sauces. You will also gain exposure and prepare game specialties like rabbit, quail and venison.

Course highlights:

  • Simulated restaurant environment
  • Menu and plate development
  • Salads and sandwich technique
  • Fabricating and cooking game

Dishes include:

  • Classic and Vegan Caesar Salads
  • Pan-Seared Scallops with Spinach Risotto and Shiitake Bacon
  • Braised Rabbit with Prosciutto and Broccoli Rabe
  • Roasted Poussin with Truffle Butter
Course 5


52 hours

The skills taught in this course are not just for desserts – they can be used in savory cooking. From custards and pizza to biscuits, frozen desserts and ice cream, you will prepare specialties that can be part of exciting entrees or memorable finales to the dining experience.

Course highlights:

  • Fruit-based desserts
  • Baking quiches, pies and tarts
  • Introduction to bread baking
  • Creating plated desserts

Dishes include:

  • Chocolate and Cheese Soufflés
  • Sweet and Savory Quick Breads
  • Pizza and Flatbreads
  • Crème Brûlée, Panna Cotta and Crème Caramel
Course 6


56 hours

Centering on flavor profiles and specific techniques, this course acquaints students with essential dishes from around the world on a culinary journey through the countries of the Mediterranean, North and South America, and Asia. Understanding the herbs, spices, ingredients and methods that characterize these cuisines will broaden your palate and culinary perspective, as international flavor profiles play a key role in contemporary culinary arts.

Course highlights:

  • International palate development
  • Creating an inviting dim sum buffet
  • Studying the spice trade and Middle Eastern cooking

Dishes include:

  • Chicken Mole
  • Jamaican Jerk Chicken
  • Chicken Korma
  • Sushi
Course 7


48 hours

France and Italy are considered the touchstones for all western cuisines — and for good reason. In this course, students become familiar with characteristic ingredients, methods and dishes from some of the most important cuisines in Europe. Using authentic recipes and ingredients, students are exposed to the diversity and beauty that characterize regional European cuisines.

Course highlights:

  • Refine our palates with nuances of European cuisine
  • Pasta making from scratch
  • Preparing, stuffing and cooking sausages
  • Making fresh mozzarella

Dishes include:

  • Jambalaya
  • Cassoulet
  • Fresh Egg Pasta with Pork Ragu
Course 8


60 hours

Whether with hydrocolloids, fermentation or plant-based cooking, today’s kitchens rely on innovative ideas and modern techniques to produce their signature dishes. In this course, you’ll study the methods, flavors and presentations that today’s best restaurants use to take food to the next level and create enjoyable dining experiences. Finally, with a basket of seasonal ingredients, students will work alone to create a unique menu that demonstrates their skill and creativity.

Course highlights:

  • Fermentation, charcuterie and smoking
  • Modern culinary techniques
  • Advanced plating and presentation
  • Advanced hors d’oeuvres 

Dishes include:

  • Roasted Green Chile Sausage
  • Chicken Gallantine 
  • Kimchi Consommé
  • Sous Vide Short Ribs
Course 9


210 hours

At the end of their in-class culinary career training program, all students complete an externship course. While ICE strongly recommends that students extern in restaurant kitchens, individuals may request venues such as hotels, catering companies, corporate dining rooms or test kitchens in accordance with their professional goals.

Why Should You Enroll at ICE? Ask an ICE Graduate!

Marc Murphy ICE Alumni "ICE helped lay the foundations of my education as a chef. It was there that I learned the basics, and those lessons have stayed with me throughout my entire career, from Paris to Monte Carlo to New York City."

Marc Murphy
Owner, Benchmarc Restaurants
Culinary Arts Graduate