Pace University + ICC

Pace-Lubin-logoPace University and the International Culinary Center (ICC) have teamed up to combine education in ICC’s Professional Culinary Arts program with the Bachelor of Business Administration (BBA) program in Management – Hospitality and Tourism Management (HTM) concentration offered by Pace’s Lubin School of Business.

Graduates of the ICC Professional Culinary Arts program who earn a minimum final overall grade point average of 85% will be able to transfer 15 credits towards the Pace BBA Management major in Hospitality and Tourism Management. To find out more, click here.

Hospitality, Meet Culinary: Pace University and International Culinary Center Get Business Students in the Kitchen
New York, NY – March 29, 2016 – Pace University and the International Culinary Center (ICC) today announced they have entered into an agreement combining education in ICC’s Professional Culinary Arts program with the Bachelor of Business Administration (BBA) program in Management – Hospitality and Tourism Management (HTM) concentration offered by Pace’s Lubin School of Business.
“Pace’s new collaboration with the International Culinary Center provides exciting new opportunities for students to prepare for work in the food service industry,” said Neil S. Braun, Dean of the Lubin School of Business at Pace University. “Lubin’s HTM and ICC’s Professional Culinary Arts program is a potent combination that will give a competitive edge to students interested in launching a career in this industry.”
Graduates of the ICC Professional Culinary Arts program who earn a minimum final overall grade point average of 85% will be able to transfer 15 credits towards the Pace BBA Management major in Hospitality and Tourism Management. ICC will grant students of the Pace BBA HTM priority admission and a partial scholarship to the ICC program.
“We are excited to add a new dimension to the outstanding education students receive at Pace University with our Total Immersion culinary arts education,” said Erik Murnighan, President of ICC in New York. “Students can learn the fundamental techniques of professional cooking—a hands-on experience that will give them a valuable perspective in hospitality and tourism management.”
ICC graduates must complete 50% of the credits required for the HTM concentration and 50% of the total business credits required for Pace’s BBA degree. They may transfer to Pace additional transfer credits earned at other academic institutions subject to Pace’s transfer credit policy.
ICC credits transferred are based upon completion of Culinary Arts—a 6-month program by day, 9 months with a night schedule, including a paid externship arranged with the school’s Career Services advisors.
Lubin’s Hospitality and Tourism Management concentration is the only AACSB-accredited program in the New York City area, focusing on management unlike other programs that emphasize technical skills. The Lubin program prepares students to rise to leadership positions in tourism, hotel and restaurant management, and event planning and management. ICC’s award-winning education is accredited by ACCSC and is rooted in technique—more than 250 in the Professional Culinary arts curriculum created by legendary chef and longtime ICC dean Jacques Pepin.
Both schools’ programs prepare students to rise to leadership positions—for Pace, in tourism, hotel and restaurant management, event planning and management; for ICC, in kitchens, corporations and entrepreneurial companies.
Each transfer student from ICC will be assigned a professional Lubin School staff advisor, as well as a faculty advisor in the HTM program to guide them in charting a comprehensive academic plan allowing for graduation in the shortest time possible.
Pace HTM major Jaeseo (James) Park is among the first students to apply for the ICC program. “This amazing opportunity means everything to me and it will truly be one of the best parts of my Pace experience. Pace has given me all the connections and knowledge to succeed in my career already, and I have been wanting to go to culinary school at ICC for years.”
About International Culinary Center: Founded as The French Culinary Institute in 1984, the International Culinary Center (ICC) is a global leader in professional culinary, pastry and wine education, with schools in NYC, Silicon Valley and Italy. Graduates of ICC’s award-winning fast-track programs include entrepreneurs such as Bobby Flay, David Chang, Wylie Dufresne, Christina Tosi and 15,000 more under legendary deans including Jacques Pepin and Jacques Torres. In just months, students gain the credentials, confidence and connections to chart a rising culinary career.
About the Lubin School of Business at Pace University: Globally recognized and prestigiously accredited, the Lubin School of Business integrates New York City’s business world into the experienced-based education of its students at Pace’s suburban and downtown campuses, implemented by the region’s largest co-op program, team-based learning, and customized career guidance. Its programs are designed to launch success-oriented graduates toward upwardly mobile careers.  www.pace.edu/lubin

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