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New York, NY, April 13, 2010 - The Ģ����Ƶ (ICE), New York City’s award-winning center for culinary education, announces the launch of its Hospitality Management program beginning June 2010.

With 35 years of excellence in the culinary education industry, ICE’s Hospitality Management program is the newest addition to the culinary school’s comprehensive diploma programs in Culinary Arts, Pastry & Baking Arts and Culinary Management. “The quality, value and price of ICE’s new Hospitality Management program will change the way students are educated in the field of restaurant management,” said ICE President Rick Smilow. From hotel operations and food purchasing to front office training and event planning, students will learn the theory and practice of hospitality management as they gain the skills, knowledge and network to begin an exciting and successful career. The Hospitality Management program culminates with an externship, during which students put their learned skills to use in the real world. Aside from leading industry mentors, Hospitality Management students are also given access to ICE’s extensive Career Services Department.

ICE’s Hospitality Management program is geared toward those who are ambitious, people-oriented, passionate about being of good service, or perhaps those that just need a change and an opportunity to see the world through a prosperous career in hotels, resorts, spas and more. The 8-to 12-month curriculum consists of 428 hours of classroom learning, followed by 210 hours of externship, where students put theory into practice. Hospitality Management students will learn in small, attentive classes and will be trained in the latest hotel property and management systems and technology. “A successful career in hospitality management begins with an educational foundation that arms students with the practical knowledge and skills they’ll need to burst onto the management scene,” said Tom Voss, Director of ICE’s Hospitality Management program.

Tom Voss brings more than 30 years of hospitality experience to his students. Mr. Voss has held numerous positions in the Hilton Hotel Organization including, General Manager, Accounting Manager and Food & Beverage Director. After 20 years of service in the industry, he turned to education to impart his learned experiences to eager and ambitious students. Mr. Voss now arrives at ICE to launch his greatest feat, an extensive, quality and affordable hospitality management program located in the heart of New York City.

For more information about ICE’s new Hospitality Management program, please contact Stephanie Bourgeois at (212) 847-0775.

Ģ����Ƶ ICE

The Ģ����Ƶ (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 6- to 11-month career training programs in Culinary Arts, Pastry & Baking and Culinary Management. With an intensive curriculum, dedicated chef instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career.

In recent years, ICE and its alumni have won numerous awards and gained national recognition. To recognize notable alumni, the school established the ICE Hall of Achievement in 2005, that includes: Allison Vines-Rushing, winner of the 2004 James Beard Rising Star in America Award; Gina DePalma, winner of the 2009 James Beard Outstanding Pastry Chef Award; Randy Zweiban, executive chef of Nacional 27 in Chicago; Susan Stockton, V.P. of Culinary Productions for Food Network, and NYC star chef Marc Murphy.

ICE also runs the largest program of hands-on recreational cooking and baking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year.

In 2008, ICE was named the International Association of Culinary Professionals’ (IACP) Vocational Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. The school is very active in culinary community outreach, supporting major organizations such as Share our Strength, City Harvest, Action Against Hunger, NYC School Food and C-CAP (Careers Through Culinary Arts Program). In 2003, ICE president Rick Smilow was the honoree of the New York Association of Culinary Professionals.

The school includes 12 teaching kitchens, four lecture rooms and a wine studies center in more than 42,000 square feet of space. The center is open seven days and nights a week, 350 days a year, and welcomes 26,000 recreational students, 650 career students, and 7,500 special-event attendees annually. ICE is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com, or call (212) 847-0700 for registration or to request a course catalogue.