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Helping creative minds bring their ideas to life.
Today’s creative economy needs people with new ideas, and the ability to express those ideas. At The Art Institutes system of schools we help students explore opportunities as they prepare to launch careers in the areas of design, media arts, fashion, and culinary.
Our collaborative, hands-on education is designed to mirror the way things work in the real world—from industry-grade hardware and software to the relevant experience of our faculty. Students develop the skills to meet the demands—and explore the opportunities—that exist in the real world. Here, we focus on the work, the students who create it, and the instructors who can nurture their talents and guide them toward a future where they can channel their skills and energy into the future they want, and create their own tomorrow.
Programs, credential levels, technology, and scheduling options vary by location and are subject to change.
Financial aid is available for those who qualify.
The Art Institutes is a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. Administrative office: 210 Sixth Avenue, 33rd Floor, Pittsburgh, PA 15222 ©2014 The Art Institutes International LLC. Our email address is email@example.com.
The Institute of Culinary Education (ICE) is New York City's largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management.
In just 6 to 13 months, aspiring chefs, pastry chefs, restaurateurs, and culinary professionals can study a variety of regional and international cuisines, gain real-world experience, earn a diploma and begin a rewarding career doing what they love. ICE's 45,000 square-foot professional facility features small, attentive hands-on classes with distinguished Chef Instructors and staff that pride themselves on the personal attention they give to students.
Flexible morning, afternoon, evening and weekend classes are available to fit your schedule, with start dates each month through the calendar year. With its unique externship program, clear entrepreneurial focus (teaching you how to own or operate your own food business) and successful career placement services, ICE has been recognized for 35 years as an ideal place to being your culinary or hospitality career.
ICE also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, in addition to hosting hundreds of corporate and private cooking events a year.
ICE was a finalist and winner of the International Association of Culinary Professionals' 2002, 2003, 2006 and 2008 Awards of Excellence for Culinary Schools. ICE students and alumni regularly are nominated for or win top industry awards, such as James Beard Awards, Food & Wine's Best New Chefs in America, and Dessert Professionals’ Top Ten Pastry Chefs.
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