A Culinary Arts & Food Operations associate degree student grinds pepper into a glass bowl with flour and eggs while looking at a laptop

Online - Culinary Arts & Food Operations Associate Degree

ICE's online Culinary Arts & Food Operations associate degree program brings culinary school training, management classes and professional-led instruction directly to you.

Diploma Program

Associate Degree with 100% Online Curriculum + Industry Externship*

A culinary college degree is within your reach. At the Institute of Culinary Education, students in a growing number of states can earn a full Associate of Occupational Studies degree from the convenience of their own kitchen, along with an in-person externship in a professional food service environment. This 60 credit hour program explores culinary theory, science, technique and palate development along with an in-depth business education. The hands-on industry externship at the end of the program allows you to enhance your skills and gain practical cooking and baking experience in the hospitality industry.

There’s no need to put your life on hold to pursue your culinary passion. If you’re unable to relocate or attend in-person classes at an ICE campus in New York or Los Angeles, you can still earn an Associate of Occupational Studies degree in Culinary Arts & Food Operations through online instruction. Our online culinary associate degree program features a customized curriculum full of culinary arts and business management courses led by experienced chefs and management instructors.

*The externship portion of this program must be completed in person.

Quick Facts

Program Name: Culinary Arts & Food Operations Associate of Occupational Studies

Program Duration: 22 months

Weekly Virtual Classes: participate live or view on-demand

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Foundational Culinary Training Online

The online Culinary Arts & Food Operations associate degree program has been expertly designed by our team of chefs and educators to equip students with the foundational culinary arts skills and experience needed for a variety of food service roles. Online instructors use a proactive assessment model to provide individualized feedback on students' work through the program, meaning students get assessed on their learning path several times a week. A typical week includes cooking a variety of dishes and cuisines, assigned readings, instructional videos, individual or group projects and chef-led classes, which you can view live or on-demand.

An ICE online culinary associate degree student in chef's whites plates a dish while looking at a laptop

Weekly Culinary Labs in Your Kitchen

Our carefully designed labs allow you to apply techniques covered in readings, videos and chef-led classes. You’ll be using recipes designed to develop your palate and reinforce the techniques that are at the core of cuisine.

Some of the things we’ll teach in our online culinary classes include how to:

  • Properly use a knife to slice, dice and fabricate like a professional.
  • Turn stocks, vegetables and flavorings into soups and sauces.
  • Utilize essential skills such as grilling, sautéing, roasting and braising to prepare dishes from around the world.
  • Create breads, cakes and pies that make meals truly memorable.
ICE Culinary Management students smile in a library behind a set table with Instructor Paul Sherman, a man in a white shirt and grey pants and Restaurant & Culinary Management Director Mishel LeDoux, a woman with brown hair in a black blazer and black pants

In-Depth Culinary Management Online

ICE’s Restaurant & Culinary Management portion of the program is offered completely online. These classes offer 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 and kitchen and interior design.

A male student wearing heaphones and a blue button down shirt takes notes on a notepad while in front of a laptop

Applied General Education Classes Online

Students take general education courses that are relevant to the restaurant industry and to 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.

A chef stands in professional kitchen cooking on a stove

Hands-On Industry Externship

After you have completed your online associate degree courses, our Career Services team will help match you with a restaurant or food-related business to gain real-world experience. Students may have the opportunity to work under a restaurant manager, executive chef, head chef or sous chef. You'll get a hands-on chance to put your culinary skills to the test, make connections in the industry and gain business knowledge you can use to launch your culinary career.

Chef Nancy Silverton wears an apron that reads "Institute of Culinary Education" and talks to ICE students in a kitchen

Celebrity Chef Nancy Silverton at ICE Los Angeles.

Professional Demonstrations and Extracurricular Programming

Experts from all over the nation visit ICE's campuses in New York City and Los Angeles (in person and virtually) to lead professional development classes, demonstrations, lectures and events. These events are available to students and alumni for no additional charge. Culinary Arts & Food Operations online students can take advantage of these exclusive opportunities when they are available, to watch, interact with and ask questions of successful epicureans from various areas of the industry.

Culinary Arts & Food Operations students toss their toques into the air at ICE graduation

Graduation and Career Placement

Upon successful completion of the online culinary school program, you’ll receive an Associate of Occupational Studies degree in Culinary Arts & Food Operations with the option to join our commencement ceremony in Los Angeles. You’ll also benefit from the ongoing support of our Career Services department, which has helped thousands of graduates secure jobs in the restaurant and hospitality industry.

Online Associate Degree Program Schedule

ICE is approved to offer online distance education to students in select states. The online Culinary Arts & Food Operations Associate of Occupational Studies degree program is taught asynchronously, which means you are not required to login to a virtual course at a specified time

Tuition includes all books and supplies, including a laptop, so you're fully equipped from day one. Visit our Tuition and Discounts page for complete information on the cost for specific class dates.

Online 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 60-credit program leads to an associate degree in occupational studies (AOS). It is composed of:

  • 30 credit hours of culinary arts, offered online (except externship which is at a foodservice site)
  • 21 credit hours of culinary management, offered online
  • 9 credit hours of 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.

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Associate Degree Program Start Dates

  • Start Dates: TBD
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Culinary Arts Classes

  • Asynchronous
  • 30 credit hours in total
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Restaurant & Culinary Management Classes

  • Asynchronous
  • 21.5 credit hours in total
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Applied General Education Classes

  • Asynchronous
  • 9 credit hours in total

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.

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 campus recruitment from top hospitality brands, regular ‘hot job’ emails, and ongoing support long after graduation, your Career Services team is here to help.

Explore Our Career Services Page. 

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.

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LA Career Brochure

ICE’s Online Culinary Arts & Food Operations Associate of Occupational Studies degree program offers students comprehensive training in the art and actual practice of cooking and helpful fundamentals to set one up for success when managing a business. The 85-week program is designed so students can attend classes on their own schedule each week.

The final course in the program is an off-site externship at a location chosen by the student based on their career goals. ICE's Career Services Advisors consider the student's career aspirations, skills, schedule and academic record, to ensure the most beneficial externship placement.

The program is constructed as follows:

Course 1

INTRODUCTION TO ONLINE LEARNING & RESTAURANT REALITIES

0 credit hours

This course is designed to familiarize students with best practices for success in our online program and in the restaurant industry. Topics include learning management system use, internet research and time management. We also introduce the tenets of professionalism and the expectations of the food service industry.

Course 2

CONCEPT DEVELOPMENT & MENU DESIGN

3 credit hours

This course is designed to acquaint students with the realities of a culinary business concept — 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. Students gain the knowledge required to develop and refine their ideas. This course also gives a comprehensive view of key aspects of the menu, including planning, pricing, layout, and design. Students prepare sample menus as a project, which will become part of their final business plans.

Course 3

PURCHASING & COST CONTROL

3 credit hours

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

Course 4

MARKETING

2 credit hours

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

Course 5

SERVICE MANAGEMENT

2 credit hours

Managing the front of the house requires particular knowledge and skill. Students are introduced to the tools and techniques of service and service management in restaurants and other foodservice operations. This course also covers how to build customer satisfaction.

Course 6

FOOD SAFETY

1 credit hour

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 learning the essential principles of food safety.

Course 7

FINANCE & ACCOUNTING

3 credit 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, statements of net income, break-even analysis, cash flow, and financing. Budgets, industry standards and variation analyses are emphasized. Actual case studies are used to provide real experience.

Course 8

SUPERVISORY MANAGEMENT & FOOD SERVICE LAW

3 credit hours

People are the most important resource in any culinary business. In this 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 and operators. Topics include labor relations, employment law, real estate and contracts. Various business structures are also surveyed.

Course 9

BEVERAGE & WINE

2 credit 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. Students will study proper alcohol service and receive safe beverage service certification.

Course 10

FACILITIES & DESIGN

2 credit 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, designers, and contractors. Topics include equipment and systems basics, space analysis, product and people flows, kitchen and interior design.

Course 11

CULINARY FUNDAMENTALS 1

3.5 credit hours

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

Course 12

CULINARY FUNDAMENTALS 2

2.5 credit hours

The first in a series of three courses on protein-based cuisine, this poultry-based course will cover key techniques like sautéing, roasting, braising and grilling. Students will fabricate the essential cuts and prepare stocks and sauces that completely utilize each ingredient. The class will prepare dishes to practice each technique and build confidence and competence.

Course 13

CULINARY FUNDAMENTALS 3

2.5 credit hours

Pork is one of the most versatile meats, providing diners with everything from sausage and chops, to ribs and medallions. All of these cuts offer the opportunity for students to advance their culinary skills while exploring new flavors and plating styles. Lamb is also featured in this comprehensive course.

Course 14

CULINARY FUNDAMENTALS 4

2.5 credit hours

In this final course on protein-based cuisine, students prepare grilled steak, braises and stews along with brown sauces and pan sauces aiming to deepen their understanding of fundamental techniques. The class applies these methods to seafood, as students prepare dishes that highlight the special skills that these foods require.

Course 15

PASTRY & BAKING

3.5 credit hours

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 cakes, students prepare specialties that can be part of exciting entrees or memorable finales to the dining experience.

Course 16

RESTAURANT ESSENTIALS

2.5 credit hours

Students explore important restaurant staples with an emphasis on lunch, brunch and breakfast specialties from biscuits and gravy to Eggs Benedict. There is also an extensive exploration of sandwiches, fresh and dry pasta, and sauces.

Course 17

INTERNATIONAL CUISINE 1

2.5 credit hours

International flavors and techniques exert a growing influence on the modern culinary world. Understanding how to use the herbs, spices, ingredients and methods that characterize global cuisines is a necessity in today’s food culture. This course acquaints students with the flavor profiles, specific techniques and essential dishes of the Mediterranean, Africa and the Americas.

Course 18

INTERNATIONAL CUISINE 2

2.5 credit hours

Continuing the exploration of food from around the world, this course examines key dishes, ingredients, flavors and techniques from eastern and central Asia.

Course 19

BUSINESS COMMUNICATIONS

3 hours

This course introduces students to the foundations of communication in a culinary business setting. This course will examine and apply the types and purposes of various business documents; create messages using appropriate channels for delivery based on context, audience and purpose; understand the effect of technology, such as social media, on business communication. Students will also explore written and verbal communication strategies as they relate to recipe writing, reviewing, food blogging and culinary demonstrations.

Course 20

THE HISTORY AND CULTURE OF FOOD

3 credit hours

This course explores the importance of food and foodservice throughout history, from prehistoric times to the present. The historical influence on modern foodservice is analyzed, and culinary trends in history are identified and investigated. Topics will include the relation of food to personal and cultural identity, and the interconnections between cuisine, historical events and international locations.

Course 21

FOOD AND APPLIED NUTRITION

3 credit hours

An introductory course in the study of the principles of human nutritional needs. Students examine current dietary guidelines, the function of nutrients, and dietary preferences. Students will study menus and recipes for modifications to optimizing nutritional content and balance the current trends in nutritional study with culinary and baking techniques. The course highlights the relationship between diet, health, disease and how applied nutrition can benefit not only immune-challenged populations, but average healthy populations as well.

Course 22

EXTERNSHIP

8 credit hours

At the end of their in-class training, all students complete an externship course. While ICE strongly recommends that students extern in restaurant kitchens, they may request venues such as hotels, catering companies, corporate dining rooms, or test kitchens in accordance with their professional goals.