Business class at ICE NY

Restaurant & Culinary Management - New York Campus

Whether looking to open or grow a food business of your own, or climb the ranks to become an executive chef, an understanding of the bottom line is key to a successful culinary business. Get expert training in the business of food in the city that never sleeps.

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 apartment, to our current 74,000-square-foot home in the heart of lower Manhattan, ICE has been dedicated to teaching the next generation of culinary professionals right here in NYC.

Where Passion Meets Profits

Everyone can think of a local restaurant or food business that seemed busy and successful but ultimately closed. What happened? Running a food business takes more than a good idea and delicious food. That’s where ICE’s Restaurant & Culinary Management program comes in. This program was born of the understanding that the food and beverage industry is unique and complex. In as little as seven months, our experienced instructors cover the nuances of culinary management, using their decades of combined experience to help the next generation of restaurateurs and aspiring chefs.

Quick Facts

Program Name: Restaurant & Culinary Management

Program Duration: 7 months

Class Times:  morning, afternoon, evening

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New York Restaurant & Culinary Management Schedule Options

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Morning (7 months)

  • Hours: Monday - Thursday, 8:00-11:00 am
  • Start Date: TBD
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Afternoon (7 months)

  • Hours: Monday - Thursday, 1:00 p.m.-4:00 p.m.
  • Start Date: March 5
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Afternoon (7 Months)

  • Hours: Monday - Thursday, 3:30-6:30 p.m.
  • Start Date: TBD
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Evening (7 months)

  • Hours: Monday - Thursday, 6:30-9:30 p.m.
  • Start Date: TBD

Dual Diploma Discount

Combine business and cooking skills to accelerate success. Students enrolled in the Restaurant & Culinary Management program who also enroll in another diploma program, such as Culinary Arts, Plant-Based Culinary Arts or Pastry & Baking Arts, can receive a discount worth up to $4,000. 

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One Quick Conversation is All it Takes

From day one, ICE is here to help make your dreams of launching a career in the restaurant industry 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 virtual tour.

Learn about Career Services

Attending a well-established school like ICE has many benefits, including the vast professional network available to students from day one. With on-campus recruitment from top hospitality brands, regular ‘hot job’ emails, and ongoing support long after graduation, your career services team is here to help.

 

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.

 

This 316 clock-hour diploma program contains five modules that are divided into nine courses, which are divided into 106 lessons.

The Restaurant and Culinary Management training program is constructed as follows:

Course 1

CONCEPT DEVELOPMENT AND MENU DESIGN

45 hours

This course is designed to acquaint students with the realities of how to open a food business — from creativity to profitability. By surveying the industry, students explore all types of operations and analyze concepts, as well as research feasibility and location selection. Culinary management students can gain the knowledge required to develop and refine their food business ideas. This course gives a comprehensive view of key aspects of the menu, including planning, pricing, layout and design. Students prepare a sample menu and devise a concept as a project, which will become part of their final business plans.

Course 2

MARKETING

30 hours

Culinary businesses are marketing businesses from the moment an idea is developed through opening and operation. This course provides a comprehensive examination of how a culinary marketing plan is developed, including market research, positioning, product mix and life cycle. It includes development of potential strategies for social media, advertising, merchandising, public relations, relationship building and promotion.

Course 3

FOOD SAFETY

16 hours

Proper food handling and safety procedures are important elements of a successful culinary business. In this course students earn the nationally recognized ServSafe certification while studying the essential principles of food safety.

Course 4

PURCHASING AND COST CONTROL

45 hours

Strategies for purchasing and control of the business are vital for the success of any culinary operation. This course examines labor, food and beverage costs, and revenue control. Purchasing guidelines, inventory and control, employee-performance standards, productivity and scheduling, use of point-of-sale systems and new technology are also reviewed.

Course 5

SUPERVISION, STAFF MANAGEMENT AND LEGAL ASPECTS OF CULINARY BUSINESS MANAGEMENT

45 hours

People are the most important resource in any culinary business. In this food management course students focus on the major functions of management, including leadership, motivation, communication, hiring practices, recruitment, training, discipline and staff organization. In addition, this course focuses on the legal rights and responsibilities of owners, employees and operators. Topics include labor relations, employment law, real estate and contracts. Various business structures are also surveyed.

Course 6

SERVICE MANAGEMENT

30 hours

Managing the front of the house requires particular knowledge and skill. Culinary management students are introduced to the tools and techniques of service and service management in restaurants and other food service operations. The importance of hospitality is emphasized. This course also covers how to build customer satisfaction.

Course 7

FINANCE AND ACCOUNTING

45 hours

A working understanding of numbers is critically important to culinary success. The curriculum for this course focuses on the use of financial statements as a tool for control and decision-making. Topics include balance sheets, profit and loss statements (P&Ls), break-even analysis, cash flow and financing. Budgets, industry standards (critical KPIs) and variation analyses are emphasized. Actual case studies are used to provide real experience in understanding how to start a food business.

Course 8

BEVERAGE AND WINE

30 hours

Beverage sales is a challenging business. This course explores all areas of beverage service, including wine, spirits, beer, mixology, nonalcoholic drinks and bar design. Wine tasting and appreciation is included. Culinary management students will study proper alcohol service and receive safe beverage service certification (ServSafe Alcohol).

Course 9

FACILITIES AND DESIGN

30 hours

This course examines how to bring a concept to life, from design through construction and final inspection. Whether planning to renovate or build a restaurant from scratch, students gain insight into capital costs and budgeting, as well as how to work with architects, engineers, designers and contractors. Topics include equipment and systems basics, space analysis, product and people flows, kitchen and interior design.

Restaurant & Culinary Management Instructors

Instructors for ICE's Restaurant & Culinary Management programs bring decades of collective experience in the food and beverage industry, offering students access to their rich depth of knowledge and the very latest real-world insights into the hospitality business.

Rick Camac

Rick Camac

Executive Director of Industry Relations
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Richard Vayda is the Director of Wine Studies and a Culinary & Restaurant Management Instructor at the Institute of Culinary Education.

Richard Vayda

Director of Wine & Beverage Studies
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ICE Restaurant and Culinary Management Instructor Stephen Zagor

Steve Zagor

Lead Instructor, Restaurant & Culinary Management
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Alan Someck is a Culinary & Restaurant Management Instructor at the Institute of Culinary Education.

Alan Someck

Instructor, Restaurant & Culinary Management
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Get a Glimpse of Life at ICE New York

ICE New York restaurant management program students visit restaurants to learn from operatorsCulinary entrepreneur Christina Tosi speaking with ICE New York culinary management program studentsICE New york culinary management programICE New York culinary management program graduationICE New York culinary management programfield tripsICE New York restaurant management program students in beverage service training
ICE New York restaurant management program students visit restaurants to learn from operators
Culinary entrepreneur Christina Tosi speaking with ICE New York culinary management program students
ICE New york culinary management program
ICE New York culinary management program graduation
ICE New York culinary management programfield trips
ICE New York restaurant management program students in beverage service training

Why Should You Enroll At ICE? Ask An ICE Graduate!

Dan Mezzalingua talks about his experience as an ICE student"I went on several tours of culinary business schools throughout NYC and ICE stood out as the most impressive in terms of facilities, faculty and alumni. It was the only school that had the complete package for everything I needed. Without the education from ICE and the contacts I met through ICE, I would not be in the restaurant world today."

— Dan Mezzalingua
Restaurant & Culinary Management Graduate

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