Dicing vegetables

Plant-Based Classes

Culinary Nutrition and Food Therapy Certificate Programs, Professional Development and Recreational Plant-Based Cooking

Grow Your Plant-Based Skill Set

In addition to Plant-Based Culinary Arts (formerly known as Health-Supportive Culinary Arts) career training, ICE is proud to introduce professional development and recreational classes on campus. Culinary Nutrition and Food Therapy certificate programs are offered throughout the year in addition to a wide variety of single-session plant-based classes.

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Kabocha Salad

Culinary Nutrition Certificate Program

The Culinary Nutrition certificate program at ICE's New York campus offers students an in-depth and hands-on exploration of evidence-based nutrition. The program explores the science of nutrition, trends and specialized diets, and nutrition in the marketplace, all through lectures and kitchen labs. 

Upon completion of the course, students will have experience incorporating the fundamentals of nutrition into their culinary perspective. This course covers:

  • Food-Based Macronutrients
  • Nutrients of Concern in Vegan/Vegetarian Diets
  • Econutrition and Sustainable Food Systems
  • Farm-to-Table and Root-to-Frond Cooking
  • Food Allergies and Allergy-Free Cooking
  • Macrobiotic, Paleo, Raw and Ayurvedic Cooking
Lentil Salad

Food Therapy Certificate Program

It's no secret that proper nourishment can be a powerful aid to the healing process. In this intimate, workshop-like program, ICE’s Director of Nutrition Education will take you on a deep dive into using food to treat the whole body, or specific symptoms. The Food Therapy certificate program covers whole-systems biology, core nutritional imbalances, and how to translate a dietary prescription into practical meal planning and preparation. Students discover how specific diets and cooking techniques relate to a range of illnesses and how to use food as a therapy for a variety of conditions. Instruction includes how specific diets and cooking techniques relate to a range of illnesses. The course consists of lectures, meal planning, case study discussions and kitchen lab sessions. 


Professional Development

As the leader in plant-based culinary education, we understand that students are interested in many aspects of the food system. ICE’s interactive and dynamic courses are designed to offer students the opportunity to gain firsthand experience and expertise in the techniques of healthful cooking. Through collaboration with accomplished chefs, industry experts and partners, the programs provide new perspectives on exciting and essential components of the better food movement.

Sea vegetables

Plant-Based Recreational Classes

We’re excited to add a diverse offering of courses featuring plant-based foods that promote healthy meal planning and lifestyles. Our ever-evolving menu of single-session classes may include:

  • Bowls That Heal
  • Gluten-Free Quick Breads
  • Nut Milk and Cheese
  • Vegan and Gluten-Free Baking
  • Vegan Burgers That Rock

ICE’s Plant-Based Culinary Arts (formerly Health-Supportive Culinary Arts) diploma program promotes nutrition, wellness and sustainability with a vegetable-forward curriculum inspired by the Natural Gourmet Institute. The curriculum incorporates whole foods, nutrition education, plant-based cooking and meals that heal. These principles extend to the pastry modules, which include flourless, vegan, whole grain and gluten-free desserts and breads, as well as traditional pastries.

This 632-hour diploma program contains nine courses. The first eight courses are composed of 108 four-hour lessons that are held on campus. The ninth course is an off-site industry externship. 

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