IACP Blog ยป TODAY is Last Day to Apply for ICE Short-Course Scholarships in NYC

TODAY is Last Day to Apply for ICE Short-Course Scholarships in NYC

December 10th, 2013Posted by: Laura Atkinson

As the philanthropic foundation of IACP, The Culinary Trust has a mission that includes providing career development opportunities for culinary professionals. We are excited to partner with the Institute for Culinary Education in New York to offer tuition-credit scholarships for three 2014 professional development short courses.

Descriptions of the ICE opportunities and eligibility requirement are listed below. Applications are open now, it's a simple process, and only $20 to apply – don't miss this chance for a great experience that can fit your busy schedule! The deadline is Friday, January 10, 2014.

Successfull applicants who prove residency outside the geographic boundaries of a train/bus/auto commute to the ICE campus will also be eligible to apply to The Culinary Trust for a travel and lodging stipend up to $500.

Questions? Contact TCT executive director Laura Atkinson at laura@theculinarytrust.org.

> Click here to apply

 

Professional development opportunities include:

Institute of Culinary Education CAPS@ICE 1-2-3 Day Course for Pastry & Baking Professionals Scholarship

One full tuition scholarship for a pastry & baking professional to conduct continuing education in a non-professional 1, 2 or 3 day session at the Center for Advanced Pastry Studies - CAPS@ ICE at Institute of Culinary Education. CAPS will offer classes taught by visiting pastry chefs & artists on such topics as: Ice Cream Innovations with Chef Sam Mason; New York City Dessert Trends with Chefs Christina Tosi, Momofuku Milkbar, Angela Pinkerton, Eleven Madison Park and Jennifer Yee, Lafayette; 4-Star Restaurant Modern Dessert Series with Chef Joeseph  Murphy, Jean-Georges; Chef Philippe Rigollot, M.O.F. and more. To qualify for CAPS classes, students must have documented professional experience in the pastry and baking field and/or have received professional training at an accredited culinary school. A minimum of two years foodservice/industry related work is required. The typical course runs one day and is limited to 14 students. Institute of Culinary Education is located in New York. This scholarship is valid from March 1, 2014 to February 28, 2015; available for U.S. residents only and based on availability.

Institute of Culinary Education Professional Development Scholarship: Culinary Management and Business

One full tuition scholarship for a career professional toward a non-professional, non-accredited Culinary Management course. This is a continuing education/professional development course offered during a one day seminar for a restaurant or specialty business. Classes offered are: One-Day Restaurant School, Business Plans for Food Concepts, Hot and Legal Management Issues or How to Open a Bar. A minimum of two years foodservice/industry related work is required. Institute of Culinary Education is located in New York. This scholarship is valid from March 1, 2014 to February 28, 2015; available for U.S. residents only.

Institute of Culinary Education Professional Development Scholarship: Wine

One full tuition scholarship for a career professional toward a non-professional, non-accredited “Wine Essentials” course. This continuing education course is taught in six (6) two-hour classes with a varietal approach, and is limited to weekday evenings only. A minimum of two years foodservice/industry related work is required. Applicants must be 21 years of age or older. Institute of Culinary Education is located in New York. This scholarship is valid from March 1, 2014 to February 28, 2015; available for U.S. residents only.

> Click here to apply

For more information about the school visit www.ice.edu.  For more information on general admissions requirements please contact The ICE’s Admissions Department at (212) 847-0757.

Your Comments

Currently there are no comments.

Leave a Comment

Commenting is not available in this channel entry.
Share |