国产福利 student in white chef coat and hat stands in home kitchen and photographs dish in front of laptop

Online - Plant-Based 国产福利 Arts & Food Operations Associate Degree

ICE's online Plant-Based 国产福利 Arts & Food Operations associate degree program brings management classes and professional-led instruction in plant-based culinary skills and techniques directly to you.

Diploma Program

Associate Degree with 100% Online Curriculum + Industry Externship*

An accredited college degree in plant-based culinary arts is within your reach. At the Institute of 国产福利 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 plant-based 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鈥檚 no need to put your life on hold to pursue your culinary passion. If you鈥檙e 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 Plant-Based 国产福利 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: Plant-Based 国产福利 Arts & Food Operations Associate of Occupational Studies

Program Duration: 22 months

Weekly Virtual Classes: participate live or view on-demand

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Online Courses Designed by Experts

The online Plant-Based 国产福利 Arts & Food Operations associate degree program has been expertly designed by the professional chefs and educators from ICE's New York and Los Angeles campuses. The program's curriculum gives students who are unable to attend on-campus classes the instruction and experience required for a variety of food service roles. Online instructors use a proactive assessment model to provide individualized feedback on students' work several times a week.

ICE student stirring chickpea curry ingredients into saucepan while watching recipe instructions on ipad.

Weekly 国产福利 Labs in Your Kitchen

Our meticulously curated labs allow you to apply techniques covered in readings, videos, group projects and chef-led classes. You鈥檒l use recipes designed to develop your palate and reinforce essential techniques. Lessons include how to:

Correctly slice, dice and fabricate.
Make soups and sauces.
Grill, saut茅, roast and braise plant-based dishes.
Bake an array of breads, cakes and pies.

国产福利 Management Instructor reviews P&L report in spreadsheet

In-Depth 国产福利 Management Online

ICE鈥檚 Restaurant & 国产福利 Management courses are taught completely online and offer practical training in restaurant management, operations and entrepreneurship. Our experienced instructors provide lessons in trend analsyis, writing a business plan, marketing your venture to a target audience and troubleshooting management issues. Coursework includes case studies, role-playing and group projects. Students also study menu design, social media marketing and kitchen and interior design.

A female student wearing heaphones and a blue 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 restaurant industry careers, such as the history and culture of food, social psychology, change management and more. You'll study written and verbal communication strategies as they relate to recipe writing, reviewing, food blogging and culinary demonstrations; team building through developing and empowering people; 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, you will take the exam that matters most: working in a professional kitchen or food-related business. Our Career Services team will help match you with a restaurant, bakery or food-centric business, enabling you to gain hands-on experience working in the real world. During your externship, you will put your plant-based culinary skills to the test, and you will have the opportunity to make industry connections and gain business knowledge you can use to launch your career.

See a Sample of Externship Sites

Past ICE guest speakers chefs David Chang, Christina Tosi, Mashama Bailey and Thomas Keller

Professional Demonstrations and Extracurricular Programming

Industry experts regularly share their knowledge in person and online via exclusive professional development classes, demonstrations, lectures and events. Past guests include chefs David Chang, Christina Tosi, Mashama Bailey and Thomas Keller (all pictured left). ICE online associate degree students can take advantage of these opportunities to watch and interact with (when viewed live) successful epicureans from various industry sectors.

国产福利 Arts & Food Operations students toss their toques into the air at ICE graduation

Graduation and Career Placement

Upon successful completion of the program's curriculum and externship, you鈥檒l receive an Associate of Occupational Studies degree in Plant-Based 国产福利 Arts & Food Operations and have the option to join our commencement ceremony in Los Angeles. You鈥檒l 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 Plant-Based 国产福利 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

Plant-Based 国产福利 Arts

Study fundamental cooking techniques including roasting, braising, grilling, saut茅ing 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.

Baking & Pastry Arts

Study the fundamentals of pastry and baking, which can be applied to sweet and savory cooking.

Restaurant & 国产福利 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.

Associate Degree Program Start Dates

Start Dates: February 10

Plant-Based 国产福利 Arts Classes

Asynchronous
30 credit hours in total

Restaurant & 国产福利 Management Classes

Asynchronous
21 credit hours in total

Applied General Education Classes

Asynchronous
9 credit hours in total

Take the Next Step Toward a 国产福利 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 鈥� 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 鈥榟ot job鈥� 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鈥檚 Online Plant-Based 国产福利 Arts & Food Operations Associate of Occupational Studies degree program offers students comprehensive training in the art and practice of plant-based cooking, as well as entrepreneurial fundamentals in business management. The 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 鈥� 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

国产福利 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 space analysis, equipment and system basics, product and people flows, and kitchen and interior design.

Course 11

CULINARY FUNDAMENTALS

3.5 credit hours

Focusing on fundamental culinary techniques and criteria for selecting quality ingredients, this course will offer an introduction to culinary technique as applied to plant-based foods. After an introduction to knife skills, sanitation, food and kitchen safety, culinary math and nutrition science, the course teaches a broad range of cooking methodologies for preparing plant-based foods. This will begin an exploration of the techniques and methods that are the foundation of fine cooking.

Course 12

PLANT-BASED COOKING TECHNIQUES 1

2.5 credit hours

In the course, we continue your education in plantforward cuisine to include a variety of bean and grain, stock, sauce and soup preparations. You will explore the health and culinary benefits of fermented foods and sea vegetables in sweet and savory dishes, create mixed and composed salads, and make classic vinaigrettes.

Course 13

PLANT-BASED COOKING TECHNIQUES 2

2.5 credit hours

In this course we teach how plant-based protein sources come in a variety of forms. Students prepare plant-based dairy alternatives, make fresh seitan, and apply basic culinary techniques to a wide range of vegetable groups including roots, shoots, pods and bulbs. Students will also explore the health benefits of protein-foods and create plant-based protein-rich meals.

Course 14

INTRODUCTION TO PASTRY & BAKING

3.5 credit hours

The quality of our baking and desserts can benefit from using ingredients that are more natural, unprocessed and whole. In this course, we convert conventional baking recipes to alternatives featuring whole-grain flours and less-refined sweeteners, without sacrificing taste or texture. You will also prepare baked goods and desserts that meet special dietary needs, such as vegan, gluten-free and dairy-free. We will explore the art and science of baking, and focus on yeasted breads, quick breads, pizza and focaccia.

Course 15

PLANT-BASED COOKING TECHNIQUES 3

2.5 credit hours

In this course, you will apply your growing command of health-supportive techniques to protein sources. Protein comes in a variety of forms 鈥� both plant and animal. We teach how to prepare soy foods and eggs in a health-conscious way, and how to work with store-bought protein alternatives.

Course 16

INTERNATIONAL CUISINE 1

2.5 credit hours

This course explores food and specialty dishes from Asia, the Americas, the Middle East, Europe and Africa, noting that cuisine within and across geographies varies among cultures, cities and even households. We encourage exploring international cuisine with cultural competence and humility.

Course 17

INTERNATIONAL CUISINE 2

2.5 credit hours

In this course you will continue exploring world cuisines, including regional menus from China, India and Southeast Asia. We will also prepare seasonally inspired macrobiotic-style foods, raw foods, and spa and retreat specialties. You will develop and prepare seasonal menus and low-sodium, heart-healthy menus using seasonal ingredients.

Course 18

ADVANCED CULINARY TECHNIQUE

2.5 credit hours

The link between diet, lifestyle and overall health is well-established. This course will provide perspectives on this relationship by looking at cardiovascular system health, the gut microbiome and detoxification systems. On the culinary side, today鈥檚 kitchens rely on innovative ideas and modern techniques to produce signature dishes. You鈥檒l study the methods and flavors that master chefs are using to elevate their recipes and create enjoyable dining experiences.

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; and consider the effect of technologies and platforms like 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.