Plant-Based Culinary Arts Degree

Institute of Culinary Education (ICE)

Earn an associate degree in as little as 14 months with ICE's Plant-Based Culinary Arts & Management program.

Pursue your culinary ambitions with an education that combines the art of ICE's plant-based culinary program (foundational training in the techniques and art of cooking with a focus on plant-based cooking, whole foods and sustainability) with management training at our Los Angeles campus and general education courses online. Our Plant-Based Culinary Arts degree program features hands-on culinary training from expert chef instructors in professionally equipped kitchens using quality health-supportive ingredients. You’ll also get exposure to the business knowledge that provides a strong foundation for your professional endeavors and begin building your resume with real-world experience through an off-site industry externship.

Our program consists of Plant-Based Culinary Arts, Restaurant & Culinary Management and applied general education courses.

Plant-Based Culinary Arts

• Study fundamental cooking techniques including sauteing, roasting, blanching, braising and pressure cooking.
• Explore the essential flavor profiles and classic dishes in a variety of global cuisines and apply them to such dietary philosophies as paleo, keto, Ayurvedic and macrobiotic.
• Pursue modern and ancient cooking techniques including sous vide, fermentation, preserving and contemporary plating.
• Train in the art of plant-based cooking – at the professional level – through theory, technique, palate development, speed and teamwork.

Plant-Based Pastry & Baking Arts

• Study the fundamentals of pastry and baking, which can be applied to sweet and savory cooking in a variety of professional settings, including restaurants and catering.
• Create pastries and baked goods using alternative flours and fats to add nutritional value and meet special dietary needs.

Restaurant & Culinary Management

• Explore the interplay between concept development, menu design, pricing and profitability.
• Study the basics of cost control, accounting and business plan development for a variety of business types, including restaurants, catering, private cheffing and production kitchens.
• Examine staffing, supervision and service management trends and best practices.

General Education and Career Development

• Develop written and verbal communication skills as they relate to recipe writing, reviewing, food blogging and culinary demonstrations.
• Explore the interconnections between cuisine, historical events, 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, nutrients and how a culinary professional can use this knowledge.

This 61-credit hybrid program leads to an Associate Degree in Occupational Studies (AOS). It is composed of:

• 24 credits in Plant-Based 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.