An ICE chef instructor shows culinary school students something on an iPad in class at the Institute of Culinary Education

iPads at ICE

The Next Generation in Culinary Education

ICE is one of the first culinary institutes in the world to fully incorporate the iPad into its’ educational program.

As of April 2013, all matriculating Culinary Arts and Pastry & Baking Arts students at ICE's New York campus have received an iPad along with their knife roll and uniforms. The device has replaced traditional textbooks, compressing all content, curriculum and lesson material distribution tool into a more portable, interactive format. It is this second element — interactivity — that defines how revolutionary this shift has been for our teaching kitchens.

A student shares why she loves using iPads in class at the Institute of Culinary Education

"Students get iPads with all the recipes for each module, and I file drop my lecture notes for them. They can film demonstrations, which is really good for visual learners who go back to their stations and rewatch segments of the demo. Students can also search online for more in-depth information on things touched on in the lecture, like an ingredient they're unfamiliar with."

Chef Barry Tonkinson, Director of Culinary Research and Development

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An ICE chef instructor demonstrates on an iPad at the Institute of Culinary Education

First Class Education

At our New York campus, ICE chef-instructors share lesson plans and materials on their iPads via high definition monitors installed in each kitchen. In addition to pre-loaded content, the iPad facilitates access to additional online content, including reference videos and other resources.

As for the reference texts provided on the iPads, most are interactive, including high quality video of culinary techniques. This enables students to review or see supplemental versions of the skills taught in class. And as each iPad has a built-in camera, it is also possible for a student to film specific aspects of their daily lessons to enhance the learning process and retain for future use.

An ICE chef instructor uses an iPad at the Institute of Culinary Education

Instructor Implementation

“It’s interesting how much the ‘hands-on’ nature of culinary education can be paralleled by the interactive nature of the iPad … Cooking is clearly a process of multi-tasking and the iPad is well-suited for multi-faceted information gathering and learning,” says Andrea Tutunjian, Director & Dean of Education

T2 Logo - ipads at ICE

T2 Computing

T2 Computing (formally known as TekServe), New York’s leading Apple technology consultants and a key partner in ICE’s iPad initiative, was proud to help make our iPad-based curriculum one of the smartest advancements in culinary education. They have continued to be a resource for student questions and opportunities to continue improving our students’ learning experience, providing setup, training and support for students and faculty to maximize their iPad-based learning.

An ICE student films a cooking demo in class at the Institute of Culinary Education

Leading Innovation

Always listening to the needs of students and demands of the industry, ICE is committed to leading innovation and improving the student experience. Bringing technology into the culinary classroom gives ICE a competitive advantage and establishes a platform for future content sharing, development of new learning applications and tools to help students become modern culinary professionals. 

iPad Experience

Michael Garrett is a chef-instructor at the Institute of Culinary Education

A lot of restaurants are doing things like this now: using apps and iPads so that everyone can share access to recipes via their phone, etc. You can make changes, updates and have a history log of your recipes.
-Culinary Arts Chef-Instructor Michael Garrett