Sugar School Competitors

As the thought leader for the food world, the CIA develops and delivers vital initiatives through strong partnerships with education and industry leaders such as Harvard, Stanford, MIT, Marriott, Compass Group, and Hestan. CIA’s bachelor's, master’s, and associate degrees help professionals advance their careers and prepare for the emerging needs of the dynamic food and hospitality industry. CIA-led conferences, invitational retreats, collaboratives, annual reports, and digital media help foodservice professionals guide the next wave of change crucial to the industry. Many leading companies and organizations—Google, PepsiCo, and Unilever to name just a few—turn to CIA Consulting for business solutions and custom continuing education programs for food professionals. And the college’s exclusive, supportive network of 50,000+ alumni lead every segment of the food world and often looks to hire fellow grads.

The Institute of Culinary Education (ICE) has launched more than 19,000 culinary careers in food and hospitality. Founded in 1975 by Peter Kump, the school offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management, as well as continuing education programs for culinary professionals. Our bi-coastal facilities in New York and Los Angeles offer ICE students the opportunity to develop their careers in two of the nation's most exciting food cities. With a global curriculum, dedicated chef instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of culinary careers. Beyond our professional programs, ICE's hands-on recreational cooking, baking and wine education courses train an additional 26,000 students each year. Our special events division also hosts hundreds of corporate and private cooking events from client entertaining and sales dinners to press events, product launches and film shoots. In 2015, ICE won the IACP award for “Culinary School of Excellence,” an honor we had previously received in 2003, 2008 and 2011. Additionally, ICE staff and alumni regularly win or are nominated for top industry awards, such as James Beard awards, Food & Wine's Best New Chefs in America and Dessert Professionals’ Top Ten Pastry Chefs. Noteworthy alumni include Gail Simmons, Mark Murphy, Claudia Fleming, Maxime Bilet, Vivian Howard, Missy Robbins and more. New York City Campus 225 Liberty Street - 3rd Floor New York, NY 10281 Los Angeles Campus 521 East Green Street Pasadena, CA 91101