4 Tips for Time Management from a Culinary Arts + Culinary Management Student

From blog.ice.edu, by Institute of Culinary Education
4 Tips for Time Management from a Culinary Arts + Culinary Management Student


By Lauren Jessen­—Culinary Arts/Culinary Management ‘16

As a student enrolled in a dual-diploma program at ICE, I juggled a schedule for both the Culinary Arts and Culinary Management programs. Three days a week, I had management classes from 8AM to 12PM and then quickly I’d have to change for my 1PM culinary arts class, which ran until 5PM. On the days I didn’t have management classes, I would spend my mornings working on reading and classwork for management, and then the remainder of my day honing my cooking skills in class.

lauren jessen culinary student institute of culinary education

Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had to build my management class business plan—the culmination of the Culinary Management program—with a full work schedule. My externship schedule was anything but lax. I worked in the restaurant’s kitchen five days a week—being smart with my time was more important than ever. While I had reading, presentations to deliver and business plans to develop for my management class, I also wanted to do a great job at my externship.


Keep reading to learn Lauren's tips for balancing your work + class schedule.