The ICA believes in a fair approach to students’ exposure to all ingredients. Because students work and are assessed individually, exposure to only the best ingredients – from the finest imported balsamic vinegar and internationally sourced, exclusive truffles to whole legs of lamb or exotic fish and organically grown herbs from the campus gardens – it is imperative that students develop a fine palate at the ICA through constant exposure to fine ingredients.
Course fees at the ICA include ALL ingredients for daily cooking and baking session as well as ALL ingredients for practical assessments and examinations. This provides the fair and just platform for students to apply their own individual skill set and creativity, so as to truly reflect their capabilities and competence.
This is certainly no minor undertaking. Including ALL ingredients amounts to quite a list: