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About Icasi

Our Story

ICASI founder Loretta Paganini began her culinary career in the family pasticceria owned by her mother, a renowned chef in Bologna, Italy. Loretta later studied culinary arts in Bologna under the Simili Sisters and at the Cordon Bleu in Paris, France. In 1989 she opened The Loretta Paganini School of Cooking in Chesterland, Ohio. Certified by the International Association of Culinary Professionals, she published her first cookbook, Bologna Mia in 1999.

The Loretta Paganini School of Cooking (LPSC) has brought recreational culinary education to thousands of students since its inception. Due to growing interest from LPSC students for more advanced vocational culinary training and an increase in demand for qualified candidates for the Northeast Ohio foodservice industry, Loretta Paganini founded ICASI, the International Culinary Arts and Sciences Institute. ICASI continues the LPSC tradition of excellence. ICASI is registered with the State of Ohio Board of Career Colleges and School.

Our Mission

The mission of the International Culinary Arts and Sciences Institute is:

To provide education in culinary and pastry techniques founded upon European and international traditions to students preparing for professional careers in the foodservice industry.

To facilitate employment of graduates in the commercial foodservice workforce through cooperation with a strong network of foodservice affiliates.

To foster career development of culinary and pastry professionals through participation in continuing education activities within the foodservice community.


The Culinary and Pastry Arts Basic Techniques Certificate programs are designed to prepare students for entry level jobs in the foodservice industry. The Culinary Arts and Pastry Arts Advanced Techniques Diploma programs are designed to prepare students for positions of responsibility within the foodservice industry.

All ICASI programs are designed with consideration of the needs of the adult learner. Various scheduling options allow working students to enroll in Culinary Arts and Pastry Arts programs while employed elsewhere.

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