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This rigorous course offers students a thorough training in essential wine education topics, from tasting to wine history to service. Upon graduating, students will sit the Court of Master Sommelier (CMS) Introductory and Certified Sommelier examinations onsite. This course, which is the only course approved by the Court of Master Sommeliers, Americas, is right for both culinary professionals who are looking to deepen their wine knowledge as well as serious wine enthusiasts with no prior culinary training.

There has never been a more exciting time for bread in America. When you consider the simple ingredients that form the foundation of all breads — flour, yeast, salt and water — it’s truly remarkable how many varied products have been crafted by the hands of master bakers. Today’s growing demand for artisanal breads offers bakers an incentive to widen their skillset and learn how to prepare specialties from the crustiest baguette to delicate croissants.

Every kitchen is also a business. As you advance your entrepreneurial efforts, there is a range of skills you’ll need to grow and succeed. Whether it is understanding legal issues and financial statements or writing the perfect business plan, ICE’s food business experts can help you accomplish your entrepreneurial ambitions.

Custom cakes in every shape and style have become the centerpieces of celebrations of all kinds. Learning how to create these spectacular showstoppers can be a profitable and creative outlet for bakers who want to widen their skillset. In ICE's Art of Cake Decorating program, you'll work alongside cake experts and be taught how to craft your own dazzling designs.

For those ready to push boundaries and elevate their craft, ICE offers an Advanced Contemporary Cuisine & Technique course. Explore the complex flavors and textures that can come from learning how to harness modern technique and equipment alongside ancient methods. This course is designed to help students further develop their expertise and expand their opportunities, especially  students whose culinary ambitions include working in luxury dining, modern cuisine or research and development.

Experience ICE’s bean-to-bar  in this two-day chocolate experience offered at our New York campus. Designed for current pastry and culinary professionals, this course offers students the chance to roast, winnow, grind, formulate and refine artisan-quality couverture, in addition to pressing cocoa butter, tempering chocolate and molding bonbons. Students will also apply the finished chocolate to a range of applications, gaining insight into the many variables presented by each step of the bean-to-bar process.