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Culinary Art Program

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Instruction takes place Mondays through Thursdays, 10 a.m. to 6 p.m. In addition, students are required to participate in the daytime and evening Seminars in Food & Wine (evening programs typically conclude at 9 p.m.). Schedules vary each semester and will be provided to students at the start of the program.

Applicants will be evaluated on the basis of their dedicated interest in the program and the seriousness with which they intend to pursue the course of study. Work experience in the culinary profession will be considered, but is not a requirement. Applicants must have a command of skills and techniques necessary for reading and executing recipes, such as knowledge of weights and measurements.

Consider how much there is to learn, and how far you want to go. Recognized as one of the top culinary arts programs in the nation, our award-winning 650-hour comprehensive curriculum is designed to teach you the actual practice and art of cooking through theory, technique, palate training, speed and teamwork. These will be the essentials for success in your culinary career.

Every class will teach you a specific skill. Beginning with basic ingredient identification, our culinary arts chef instructors will help train your senses, guiding you through an incredible range of tastes and flavors, from herbs and condiments to vegetables and meats. Your evolution will continue through the development of culinary techniques such as knife skills, dry and moist heat cooking methods, sauce making, restaurant service simulations, pastry and baking and more. Over the course of the program, you'll learn from an average of four different chef instructors, exposing you to a wide range of mentors with different areas of expertise. This, combined with our global curriculum and externship program, provides you with a solid foundation for a great culinary career inside or outside the kitchen.

The Culinary Arts program consists of 650 instructional hours. Students are in the classroom for 440 hours and then complete an externship over the course of 210 hours, acquiring real-world experience in the culinary field.

Ready to take your interest in ICE further Speak to an admissions representative about your personal goals, start your application or download our career brochure so you can access our program information anytime.

Mastery of cooking technique is an essential yet difficult aspect of the culinary craft. Whenever a chef turns and faces the stove, the outcome is wholly dependent on a few basic skills - sautéing, grilling and frying among them. These dry-heat methods are taught comprehensively and meticulously, giving students an opportunity for repetition that assures competency and confidence.

The ICE Office of Student Financial Services puts an award-winning culinary education within your reach. Our Financial Aid advisors are available six days a week to help make your dream of attending culinary school at ICE a reality.

ICE provides various scholarship opportunities to assist students on their journey towards a career in food and hospitality. Whether offered by ICE itself, our food industry partners or a vetted list of outside organizations, these scholarships provide students with additional resources to realize their dreams of attending our career training programs. Please be aware of the varying deadlines and application requirements for each individual scholarship. For additional information about any of the available scholarships, feel free to contact our Office of Student Financial Services directly at (888) 921-CHEF or

Please contact us with any Financial Aid or financing questions, problems or suggestions. We will work closely with you in preparing the necessary forms and documents on student grants, loans or scholarships and employment programs.

In Europe, aspiring chefs learn their trade through culinary apprenticeships. ICE's global teaching perspective takes inspiration from this centuries-old tradition, with our hands-on externship program.

Most culinary schools in America, and Europe, do require culinary arts externships as part of their programs. Employers and students routinely agree that it is a fantastic opportunity that provides both better training and stronger networking opportunities than a school-run restaurant that is insulated from the real world. When you are choosing which culinary school to attend, be sure to ask about externship programs and learn how each program incorporates in-the-field training into your education.

ICE offers enrichment classes focused on cooking and beverage-related aspects of the food industry, free for alumni and students. Experts from all over the world come to ICE to teach, lecture and cook for our students, providing the exclusive opportunity to watch, interact with and ask questions of these successful epicureans. What's more, ICE hosts great culinary entrepreneurs, from California winemakers and New Orleans chefs, to food website founders and specialty food company presidents, as part of our Meet the Culinary Entrepreneurs series.

You will get a hands-on experiential foundation in the culinary arts, including classic and contemporary cooking techniques, flavor and menu development, nutrition, wines, production cooking, and world cuisines.

You will get a hands-on experiential foundation in the culinary arts, including classic and contemporary cooking techniques, flavor and menu development, food systems, wines, production cooking, and world cuisines.

The Los Angeles Trade-Technical College - Culinary Arts Pathway (CA) offers programs of study in Culinary Arts, Professional Baking, and Restaurant Management. Students will gain the competencies needed to build credentials for lifelong career success as they prepare to enter the Food Service Industry. LATTC is home to the oldest continually operating culinary school in the nation. Our programs host external accreditation from the American Culinary Federation Educational Foundation Accrediting Commission (ACFEFAC). Graduates with an AA degree may apply for the first level of industry certification with the ACF.

The culinary industry is one of the fastest growing industries in the nation. Forecasts predict an additional one and a half million trained culinarians will be needed by the year 2016. A major portion will be employed in one of the premier tourist destinations and convention sites in America: California. Most notable is Los Angeles, a culturally diverse city where the cuisines of the world meld to create a unique California cuisine.

Prepare for your culinary future! Our Culinary Arts program offers the training, practice and experience needed for your entry into a successful, creative culinary career. Opportunities for employment include hotels and restaurants, catering companies, college and university food-service, school lunch programs; corporate chefs and private chefs; other areas in the hospitality industry such as food sales, owner operators, consulting, journalism or food stylist.

Los Angeles Community College District does not discriminate in the educational programs or activities it conducts on the basis of any status protected by applicable state or federal law, including, but not limited to race, color, ethnicity, national origin, sex/gender, gender identity/expression, pregnancy, sexual orientation, age, religion, mental or physical disability, medical condition, or veteran status.

You will study baking and pastry, professional cooking, safety, sanitation, nutrition, equipment use, human relations, supervisory skills, dining room skills, and business practices. Classes include classroom and laboratory time. The American Culinary Federation (ACF) Accrediting Commission accredits this program.

Upon completion of the associate of applied science degree program, you are eligible to become certified culinarians through ACF. In addition, you can obtain certificates in Baking and/or Culinary Fundamentals.

The Culinary Fundamentals certificate is a two-term program. Cooking is an excellent field if you are seeking a challenging career in a rapidly growing culinary and hospitality industry. You will study cooking techniques, safety, sanitation, nutrition, knife skills, teamwork skills, equipment use, culinary math and computer skills. Classes include classroom and lab time.

This certificate program prepares you for the hospitality/food service field, providing you with the skills necessary to become entry-level supervisors or enhancing your current knowledge, skills and abilities as managers. Food safety, sanitation and HACCP procedures are stressed.

Advance your food service career with an online Culinary Arts and Operations program from Escoffier. Our balanced curriculum combines the latest in contemporary culinary techniques and methodologies as well as courses that help provide a relevant business foundation. Online culinary school students are taught through a structured learning model that begins with the basics and ends with a real-world, hands-on industry externship.

The Culinary Arts and Operations courses from our online diploma program help you prepare for a variety of food-industry roles in settings such as restaurants, hotels and other food service settings. A modern approach to culinary arts education, our program blends a lecture setting with classes emphasizing theoretical knowledge and practical skills in areas such as contemporary cuisine preparation, farm-to-table, purchasing and cost control and world cuisines. Hands-on experiences further prepare students for a career in the culinary arts.

For students who have completed one of our diploma or certificate programs or for new students who are planning to earn a degree, we offer an Associate of Occupational Studies Degree in Culinary Arts. Escoffier was one of the first online cooking schools for aspiring culinary professionals. The program is available 100% online, with a hands-on industry externship, and can be completed in just six months depending on the program you have already completed. 59ce067264




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