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ICE CAREER CATALOG2019INSTITUTE OF CULINARY EDUCATIONLOS ANGELES CAMPUS521 East Green StreetPasadena, CA 91101ice.edu(888) 913-2433Version 3/2019Effective 8/22/2019-12/31/2019
TABLE OF CONTENTSOVERVIEW . 4MISSION STATEMENT . 4HISTORY . 4FACILITIES . 4FACULTY . 4ADMINISTRATION . 5LICENSURE . 5ACCREDITATION . 5DISCLAIMER . 5CAREER CULINARY ARTS . 6CURRICULUM . 6Course 1: Culinary Fundamentals 1 - KitchenEssentials – 60 Hours . 6Course 2: Culinary Fundamentals 2 - Poultry, Pork& Lamb – 48 Hours. 6Course 3: Culinary Fundamentals 3 - Veal, Beef &Seafood – 56 Hours . 6Course 4: Plating & Restaurant Simulation – 52Hours . 6Course 5: Pastry & Baking – 52 Hours. 6Course 6: International Cuisine 1 - France, Italy &Asia – 56 Hours . 6Course 7: International Cuisine 2 - Mediterranean,Caribbean & the Americas – 48 Hours .7Course 8: Advanced Cuisine – 60 Hours .7Course 9: Externship - 210 Hours .7EDUCATIONAL OBJECTIVES . 7CLASS SIZE . 7PROGRAM DURATION . 7TOTAL INSTITUTIONAL CHARGES . 7SUPPLIES . 7Uniforms . 7Tools & Knives .7Books . 8ATTENDANCE . 8EVALUATION CRITERIA . 8Course 3: Breads and Other Yeast-Raised Doughs 40 Hours. 10Course 4: Pastry Doughs - 60 Hours . 10Course 5: Cakes, Fillings and Icings Part 1 - 48Hours . 10Course 6: Cakes, Fillings and Icings Part 2 - 52Hours . 10Course 7: Chocolate Confections - 44 Hours . 10Course 8: Cake Decorating - 56 Hours . 11Course 9: Externship - 210 Hours . 11EDUCATIONAL OBJECTIVES .11CLASS SIZE .11PROGRAM DURATION .11TOTAL INSTITUTIONAL CHARGES .11SUPPLIES .11Uniforms. 11Tools & Knives . 11Books . 12ATTENDANCE .12EVALUATION CRITERIA .12Examinations/Projects . 12Participation/Performance . 12Library and Written Assignments . 13CAREER HEALTH SUPPORTIVECULINARY ARTS . 14CURRICULUM .14Course 1: Fundamentals of Plant Based Cuisine - 52Hours . 14Course 2: Grains, Beans and Stews – 56 Hours . 14Course 3: High-Protein Foods – 56 Hours . 14Course 4: Advanced Culinary Applications – 52Hours . 14Course 5: Baking and Desserts – 56 Hours. 14Course 6: Bread and Pasta – 52 Hours. 14Course 7: Food and Healing 1 and AdvancedCulinary Techniques – 52 Hours.15Course 8: Food and Healing 2 and World Cuisines –56 Hours .15Course 9: Externship – 200 Hours .15Examinations/Projects . 8Participation/Performance . 8Library & Written Assignments. 9EDUCATIONAL OBJECTIVES .15CAREER PASTRY AND BAKINGARTS . 10TOTAL INSTITUTIONAL CHARGES .15SUPPLIES .15CURRICULUM .10Uniforms. 16Tools & Knives . 16Books . 16Course 1: Introduction to Baking Techniques andIngredients Part 1 - 44 Hours .10Course 2: Introduction to Baking Techniques andIngredients Part 2 - 56 Hours .10CLASS SIZE .15PROGRAM DURATION .15ATTENDANCE .16EVALUATION CRITERIA .171
Examinations & Projects . 17Participation & Performance . 17Library & Written Assignments. 17RESTAURANT AND CULINARYMANAGEMENT . 18CURRICULUM .18Course 1: Concept Development & Menu Design 45 Hours . 18Course 2: Marketing - 30 Hours . 18Course 3: Food Safety - 16 Hours . 18Course 4: Purchasing & Cost Control - 45 Hours . 18Course 5: Supervisory Management & Food ServiceLaw - 45 Hours . 18Course 6: Service Management - 30 Hours. 18Course 7: Finance & Accounting - 45 Hours . 18Course 8: Beverage & Wine – 30 Hours . 18Course 9: Facilities & Design - 30 Hours . 18EDUCATIONAL OBJECTIVES .18FEDERAL FINANCIAL AID PROGRAMS .24Student Aid Eligibility. 24How to Apply for Financial Aid . 24Federal Pell Grant. 25FSEOG Program . 25Direct Stafford Loans . 25Direct PLUS Loans (Parent Loans) . 26Repayment Information . 27Return of Title IV Funds. 28PRIVATE LOANS .29STATE-FUNDED GRANTS & LOANS .29NJCLASS Loan . 29TUITIONFLEX LOAN PROGRAM .29ENROLLMENT AGREEMENT PAYMENT PLAN .29REFUND POLICY .29Student’s Right to Cancel. 29Withdrawal from the Program . 30STUDENT TUITION RECOVERY FUND .30CLASS SIZE .18PROGRAM DURATION .19ACADEMIC POLICIES . 32TOTAL INSTITUTIONAL CHARGES .19SUPPLIES .19ATTENDANCE .32MAKE-UP POLICIES .32Books . 19ATTENDANCE .19EVALUATION CRITERIA .19Make-Up Classes . 32Make-Up Written Examinations . 32Make-Up Practical Examinations . 32DRESS CODE .19MAXIMUM TIME TO COMPLETE PROGRAM .32ADMISSIONS . 20HOW TO CONTACT .20ENTRANCE REQUIREMENTS .20English Proficiency. 20TRANSFER CREDITS .20Credits Transferred to ICE . 20Credits Transferred from ICE . 20ARTICULATION AGREEMENTS .20HOW TO APPLY FOR ADMISSION .20Late Enrollment Policy . 21FEES .21TUITION & SUPPLIES .21TUITION PAYMENT OPTIONS OVERVIEW .21TUITION DISCOUNTS .21VACCINATION POLICY .22HOUSING .22INTERNATIONAL STUDENTS .22BACKGROUND CHECK .22DISABILITIES .23NONDISCRIMINATION STATEMENT .23FINANCIAL SERVICES . 242HOW TO CONTACT .24EXTERNSHIP .32Commencement of Externship. 32Duration . 32Attendance Journals. 32Evaluation . 32Student Feedback/Incidents . 32Disciplinary Aspects . 32Externship Placement . 32ASSESSING STUDENT PROGRESS .33Frequency of Evaluation . 33Grades . 33ACADEMIC SUPPORT PROGRAM .33Incompletes . 33Course Repetition and Failure . 33GRADUATION .33Graduation Requirements . 33Honors . 34Graduation Ceremony . 34Receipt of Diploma . 34SATISFACTORY ACADEMIC PROGRESS .34Financial Aid Probation . 34Appeals from Financial Aid Probation . 34Academic Plan . 34Removal from Financial Aid Probation . 34
ADMINISTRATIVE POLICIES . 35CLOCK HOUR .35HOLIDAYS .35SCHOOL CLOSING .35DRESS CODE .35Career Culinary Arts, Career Pastry and BakingArts, and Career Health Supportive Culinary Arts 35Restaurant and Culinary Management. 35IDENTIFICATION BADGE POLICY .35LEAVE OF ABSENCE POLICY .36CLASS TRANSFERS .36Voluntary Transfer . 36Involuntary Transfer . 36WITHDRAWAL, DISMISSAL & REINSTATEMENT POLICIES.36Withdrawal . 36Readmission after Withdrawal . 37ACADEMIC DISMISSAL.37Administrative (Disciplinary) Dismissal. 37Attendance Dismissal . 37Reinstatement from Dismissal . 37STUDENT CONDUCT POLICY .37Code of Conduct . 37Prohibited Conduct . 38Suspension . 38Academic Honesty and Copyright InfringementPolicy . 38STUDENT INJURY POLICY .39STUDENT COMPLAINT/GRIEVANCE PROCEDURE .39Policies Pertaining to Grievances . 40INFORMATION TECHNOLOGY POLICY .40RECORDS RETENTION POLICY .40MEET THE CULINARY ENTREPRENEUR SERIES .41VOLUNTEER OPPORTUNITIES .41CONTESTS & COMPETITIONS .41SCHOLARSHIP SUPPORT .41C-CAP Scholarship . 41#CulinaryVoice Scholarship . 42ICE Cares Scholarship Program. 42James Beard Foundation Scholarship . 42Women Chef’s & Restaurateurs Scholarship . 42LIBRARY .43RELEVANT COPING SKILLS .43GRADUATE EMPLOYMENT ASSISTANCE .43HOUSING & TRANSPORTATION .43CAREER SERVICES . 44PLACEMENT STATISTICS .44DISCLOSURES & OTHERINFORMATION . 45ALCOHOL AND DRUG ABUSE PREVENTION PROGRAM .45Driving While Intoxicated . 45Legal Penalties . 45Health Risks Associated with Drug Abuse . 45Counseling, Treatment, and RehabilitationPrograms . 45CAMPUS SECURITY POLICY .46Local Police . 46Notice of Availability of Annual Security Report . 46Evacuation Procedure . 46Shelter in Place (Lockdown) Procedure . 46Fire Safety Procedures. 46Other Emergencies . 47FERPA.47STUDENT SERVICES . 41HOW TO REGISTER TO VOTE .47ACADEMIC SUPPORT PROGRAM .41ENRICHMENT CLASSES .41STUDENT RIGHT-TO-KNOW .48WINE ESSENTIALS .413
OVERVIEWThe Institute of Culinary Education’s Los Angeles campusis conveniently located in Pasadena, California; a vibrantcultural and academic hub of Los Angeles, famous for theRose Bowl, the Rose Parade, CalTech, and the JetPropulsion Labs. The campus is in the historic PlayhouseDistrict of Pasadena, 20 minutes north of downtown LAand within easy walking distance to several bus lines andmetro rail stations. All classes are held at our facilitylocated at 521 East Green Street, Pasadena, CA 91101.ICE’s Los Angeles campus is a branch of its main campus,located at 225 Liberty Street, New York, NY 10281.MISSION STATEMENTThe Institute of Culinary Education and its campuses arededicated to inspiring our students to reach their fullpotential through an education that emphasizestechnique and professionalism. We accomplish this in apassionate, disciplined environment that fostersexcellence, critical thinking and creativity in students,faculty and staff. The Institute of Culinary Education iscommitted to ongoing assessment and institutionalimprovement for the benefit of our students, staff, facultyand administration.HISTORYAfter 42 years of award-winning education in NYC, theInstitute of Culinary Education decided to open a campusin Pasadena due to its vibrant food culture and thrivingjob market. The West Coast has long inspired the rest ofthe country with its innovative cuisine and exciting diningscene. Opportunities abound for culinarians, with theNational Restaurant Association recently reporting arobust 5.6 percent increase in restaurant positions.California also has one of the country’s highestemployment rates in the categories of “Chefs and HeadCooks” and “Lodging Managers.” We believe that ourunique programs can make an important contribution tostudents and employers alike, as we work toward ourmission of helping students to “find their culinary voice.”FACILITIESICE’s Los Angeles campus features 38,000 sq. ft. ofeducation and administrative space. The facility is locatedat 521 East Green Street, and includes the following: Seven Fully-Equipped Teaching Kitchen One Academic Classroom Learning Resource CenterThe kitchens feature commercial cooking equipmentincluding gas and induction ranges, convection ovens,refrigerators, dishwashers, salamanders and char broilers.Kitchens also contain commercial appliances includingfood processors, mixers, blenders and cookware. Thecampus itself is three floors with elevators and ishandicap-accessible.4FACULTYBelow are our current faculty members and theirqualifications:Alyson Cook – Chef InstructorEducation: Le Cordon Bleu London, City & Guilds ofLondon InstituteExperience: Alyson Cook Gourmet Foods (owner),Green Apple Gourmet Inc., Le Cordon Bleu, ArtInstitute, Cypress College, Altadena Pie Lady(owner)Louis Eguaras – Chef-InstructorEducation: College of the Canyons, New EnglandCulinary InstituteExper
Dec 17, 2019 · Institute, Cypress College, Altadena Pie Lady (owner) Louis Eguaras – Chef-Instructor Education: College of the Canyons, New England Culinary Institute Experience: The White House, Camp David Presidential Retreat, Le Cordon Bleu, L.A. Mission College Peter George – Chef-Instructor Education: Walt
