ICE has developed a unique program designed to explore the beverage and bar sector of the restaurant and hospitality industry. The courses cover spirits, mixology, wine, business and management in the beverage arena. Each course has 16 lessons, and the courses may be taken in any order. Depending on your background, interests and aspirations, you may wish to enroll in one, two or all three. The program has options for current hospitality professionals and newcomers to the field, including bartenders, sommeliers, servers or cooks who are interested in wine, the beverage sector, beverage management or broadened exposure. Students receive a certificate of completion for each course taken. Beverage managers require skills beyond guest relations and serving drinks. Purchasing, budgeting, creating menus, staff education and utilizing technology are key tools in a successful hospitality business. This intensive course will focus on introducing the essential concepts and techniques that maximize profitability and efficiency. From using Excel to executing costing protocols to best HR practices and harassment training, this course will educate on how to think like a manager. The course also covers nonalcoholic beverages and equipment selection. A background in hospitality is recommended. The course includes a visit to a successful on-premise operation’s facilities led by a hands-on operator, an examination of material covered, and ServSafe manager exam.
Sixteen 3 Hour Lessons
Level 3 
$1200
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
These fresh and stunning summer dishes both surprise and satisfy anyone who tastes them. They're sure to be a hit with family, or at any summer picnic or barbecue. Everything is seasonal, and everything is delicious! We'll make a feast of: tuna sliders with Asian slaw; Southern fried chicken; All-American potato salad and watermelon-feta salad.
Join us for a vibrant Peruvian cooking class and learn to create a delicious array of traditional dishes. From the tangy and refreshing Ceviche Mixto the flavorful Lomo Saltado to the colorful Solterito Salad, you'll experience the diverse and vibrant flavors of Peruvian cuisine. Under the guidance of our expert chef, you'll learn essential techniques and tips to recreate these dishes at home.
While handling poultry can seem daunting, it really can be a clucking good time! In Knife Skills 2 you'll discover the fundamental techniques required to transform a whole chicken into popular cuts. We'll cover such topics as trussing and spatchcocking, ensuring you leave with the confidence to tackle any chicken preparation in your home kitchen. No matter how you feel when you enter the class, the class promises to enhance your knowledge of poultry preparation and take your skills to the next level. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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