A Culinary school student photographs her class's spread of Latin food at Institute of Culinary Education

Culinary Arts Associate Degree Program

Earn an associate degree in as little as 14 months with ICE's Culinary Arts & Management program, offered exclusively at our Los Angeles campus.

Diploma Program

A Unique Degree Program with Hands-On Training

Pursue your culinary ambitions with an education that combines hands-on cooking and management classes at our LA campus with general education courses you can take online on your own schedule. Our hybrid program features the Institute of Culinary Education's renowned culinary career training, instructor expertise, convenient class schedules and established network in the industry. You'll get hands-on training in professionally-equipped culinary school kitchens with quality ingredients and exposure to business knowledge that provides a solid foundation for future professional endeavors. Plus, you’ll begin to build your resume through an off-site industry externship that provides real-world experiences in a professional kitchen.

The associate degree program consists of Culinary Arts, Restaurant & Culinary Management and applied general education courses.

Quick Facts

Program Name: Culinary Arts & Management Associate of Occupational Studies (AOS)

Program Duration: 14 months

Class Times: morning, afternoon or evening and online

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Culinary Arts

Our signature career training program teaches the practice and art of cooking through theory, technique, palate training, speed and teamwork. Each of your cooking classes will cover a specific skill and build upon the class before it, beginning with basic ingredient identification. ICE Chef-Instructors will help train your senses, guiding you through a range of tastes and flavors, from herbs and condiments to vegetables and meats. They will show you how to progressively develop culinary techniques such as knife skills, dry and moist heat cooking methods, sauce-making, baking, pastry-making and more. In class, you can also expect to cover many different international cuisines and run restaurant service simulations, in addition to so much more. Throughout the program, you'll experience lessons with multiple chef-instructors, exposing you to a variety of mentors with different perspectives and areas of expertise.

Culinary Management

ICE’s Restaurant & Culinary Management program offers practical training in hospitality management, restaurant operations and entrepreneurship. Our experienced instructors will teach you how to develop profitable concepts, write a business plan and market your venture to a target audience. You'll get a sense of how to troubleshoot restaurant and bar management issues concerning operations and staffing, analyze changing trends and make fiscal modifications to keep a business profitable. You'll train to make strategic business decisions with case studies, role-playing and group projects; have a chance to gain valuable professional insights from prominent guest lecturers; and study menu design, social media marketing, kitchen and interior design, and wine tasting and appreciation.

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Applied General Education Online Classes

Students take online courses that are relevant to the restaurant industry and culinary careers, such as the history and culture of food, social psychology, business communication, leadership, change management and more. You'll study subjects as they apply to the business of food service, including interpersonal communication, time management, problem-solving, critical thinking; team building and leadership; written and verbal communication strategies as they relate to recipe writing, reviewing, food blogging and culinary demonstrations; and nutrition in terms of dietary preferences and the relationship between diet, health and disease.

Externship

You'll have the opportunity to train in a restaurant, hotel, catering kitchen, food media or other culinary business that fits your personal career goals. Our career services team will help you find an externship among our hundreds of industry connections with restaurant managers, business owners, chefs and food entrepreneurs. Time and time again, ICE graduates tell us their externship experience was instrumental in providing mentorship, networking opportunities and connections.

See a Sample of Externship Sites

Culinary Arts & Management Associate Degree

Program Highlights

Culinary Arts

Study fundamental cooking techniques including roasting, braising, grilling, sautéing and the preparation of stocks and sauces.
Explore the essential flavor profiles and classic dishes of regions in North America, France, Italy, Greece, North Africa, Asia and India.
Pursue modern and ancient cooking techniques including sous vide, fermentation, preserving and contemporary plating.
Train in the art of cooking through theory, technique, palate development, speed and teamwork.

Pastry & Baking Arts

Study the fundamentals of pastry and baking, which can be applied to sweet and savory cooking, for positions in restaurants, catering and more.

Restaurant & Culinary Management

Explore the interplay between concept development, menu design, pricing and profitability.
Study the basics of cost control and restaurant accounting, including the development of a business plan.
Examine "the people side" of the food business as it relates to hiring, staff supervision and service management.

General Education and Career Development

Develop written and verbal communication skills as they relate to recipe writing, reviewing and culinary demonstrations.
Explore the interconnections between cuisine, historical events and international locations and the growth of America's culinary culture.
Connect personal, professional and financial goals to examine how they contribute to career and personal success, as well as the importance of leadership and team-building.
Study the relationship between diet, health and nutrition, and how a culinary professional can use this knowledge.

This 62-credit hybrid program leads to an associate degree in occupational studies (AOS). It is composed of:

25 credits in culinary arts, offered on campus (except externship which is at a foodservice site)
21 credits in culinary management, offered on campus
16 credits in applied general education, offered online

Program duration varies according to the schedule option selected. The length of time normally required for completion of each schedule option is determined by calculating the average number of weeks including student-free days and holidays. International students should note that this associate degree program qualifies for F-1 visa applications.

Note: This program is offered only at ICE’s Los Angeles campus.

Program Start Dates

Start Dates: May 16

Culinary Arts Classes

Morning or afternoon (24 weeks)
Five days (20 hours/week)

Restaurant & Culinary Management Classes

Morning or afternoon (24 weeks)
Three days (12 hours/week)

Applied General Education Classes

Six online courses
17 weeks

Externship

Nine weeks (40 hours/week)
Off-site at a foodservice establishment

Tuition, Fees and Discounts

Tuition and fees include a culinary tool kit, knives, uniforms and books so you're fully equipped for your kitchen classroom from day one. Tuition also includes ICE’s popular Wine Essentials series.

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Take the Next Step Toward a Culinary Career

The admissions process is the start of a lasting relationship with ICE. Your Admissions Representative will introduce you to the personal experience the culinary arts school is known for. Their mission is to understand your career goals and help you select the right program(s) to fit your needs and your interests.

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in food. ICE is ready to help you find your culinary voice and achieve your culinary career dreams.

12 Reasons Why You Should Choose ICE.

International Students

Like the cities our campuses inhabit, ICE is a hub of multiculturalism. We’re proud to have had students from 44+ countries choose ICE for their career training and we celebrate the unique perspective an international student body provides. International students have the opportunity to gain knowledge and hands-on experience in America’s major food cities, by attending our New York City or Los Angeles campuses and completing an industry externship. It’s no wonder students come from around the world to Find Their Culinary Voice at ICE. International students should note that ICE's associate degree program qualifies for F-1 visa applications.

Learn about International Students at ICE.

Resources:

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.

Culinary Fundamentals 1 - Kitchen Essentials

2.5 Credits

Most culinarians begin their culinary journey by learning how to pare and prepare greens and vegetables. After a comprehensive introduction to knife skills and food safety, you’ll use a range of methods for preparing vegetables, progressing from salads to complex vegetarian cuisine, as you begin to explore the techniques that underlie fine cooking.

Course Highlights:

Grilled Eggplant and Portobello Sandwich with Fresh Mozzarella and Romesco
Vegetarian Three-Bean Chili with Ancho and Sweet Chili Peppers
Grain Bowl with Quinoa/Lentil Pilaf and Roasted Vegetables

Culinary Fundamentals 2 - Poultry, Pork & Lamb

2.0 Credits

The first in a series of three courses on protein-based cuisine, this course will stress key techniques like sautéing, roasting, braising and grilling. With an emphasis on sustainability, 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.

Course Highlights:

Sous Vide Chicken Breast with Jus Lie
Sautéed Duck Breast with Orange Gastrique
Pan Roasted Rack of Lamb with Red Wine pan sauce
Grilled Brined Pork Chop with Caramelized Onion and Bourbon Sauce

Culinary Fundamentals 3 - Veal, Beef & Seafood

2.0 Credits

Structured in the same way as Course 2, you’ll fabricate steaks, paillards, cutlets and chops, and prepare soups, brown sauces and pan sauces as you continue to deepen your understanding of fundamental techniques. You’ll also apply 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:

Braised Osso Bucco with Risotto
Sautéed Filet Mignon with Bearnaise
Lobster Bisque
Grilled Tuna with Beurre Rouge

Plating & Restaurant Simulation

2.0 Credits

In this final course of the series, you’ll further refine your abilities as you focus on preparing game specialties like rabbit, quail and venison. You will also plate entrées as you simulate the experience of cooking in a restaurant.

Course Highlights:

Roast Squab with Dirty Rice and Pan Gravy
Braised Rabbit with Prosciutto and Red Onions
Pan-Roasted Cod with Manilla Clams and Chorizo
Grilled Hangar Steak with Caramelized Shallots and Chive Mashed Potatoes

Pastry & Baking

2.0 Credits

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

Course Highlights:

Chocolate Soufflé
Sweet and Savory Quick Breads and Biscuits
Pizza and Flatbreads
Crème Brulee

International Cuisine 1 - Mediterranean, the Americas, & Asia

2.0 Credits

Mediterranean cuisine, from Greece to North Africa, exerts an important influence on the way many chefs cook today. You will explore the staple ingredients, various flavor profiles and key dishes of the region and use them as a portal to studying the foods of the Americas.

The panoply of Asian flavors and techniques exert a growing influence on culinary arts around the world. Understanding how to use the herbs, spices, ingredients and methods that characterize these cuisines is a necessity in today’s global food scene. Centering on flavor profiles and specific techniques, this course acquaints students with the essential dishes of India, China, Japan and Thailand.

Course Highlights:

Falafel
Roast Turkey with Mole Negro
Jamaican Jerk Chicken
Pad Thai
Northern Indian Lamb Curry
Sushi

International Cuisine 2 - France, Italy & Garde Manger

2.0 Credits

France is considered the touchstone 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 culinary regions in the country: Provence, Burgundy, Normandy and Alsace.

Regionality is the essence of all things Italian and this concept is central to our presentation of Italian cuisine. We’ll focus on Piedmont, Tuscany, Abruzzo and other regions that comprise what we think of as modern-day Italian cuisine. Using authentic recipes and ingredients, students can come to appreciate the diversity and simplicity that characterize this important European cuisine.

Course Highlights:

Bouillabaisse with Rouille
Cassoulet
Fresh Egg Pasta with Pesto

Advanced Cuisine

2.5 Credits

Whether it’s hydrocolloids, fermentation or zero-waste cooking, today’s kitchens rely on innovative ideas and modern techniques to produce signature dishes. In this course, you’ll study the methods and flavors that the best restaurants are using 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 unique menus that demonstrate their skill and creativity.

Course Highlights: