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Texas
CULINARY
At The Art Institute of Austin you pick your tools. We show you how to use them.
At The Art Institute of Austin you pick your tools. We show you how to use them.
PROGRAMS - The Art Institute of Austin
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The Art Institute of Austin Culinary Area of Study
Culinary Arts - Associate of Applied Science
What You?ll Study
Students have the opportunity to learn traditional, fundamental cooking skills, followed by labs in American Regional Cuisine, Baking & Pastry and Garde Manger. In addition, students take courses in Sanitation and Safety, Purchasing and Cost Control, Career Development, and Dining Room Operations. Students have additional labs in International Cuisines, Art Culinaire with advanced cooking and presentation skills, and the ? la Carte Kitchen, where they run the dining lab. Students work an internship in a quality food service operation which provides an opportunity to gain practical experience and to learn the realities of the food service industry. The associate?s degree program culminates with a Capstone project which is a complete business plan to open a restaurant that seats at least 100 guests.
Mission Statement:
The Art Institute of Austin offers a seven-quarter program wherein students are trained for entry level career opportunities related to the culinary arts. The mission of the Culinary Arts program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary, restaurant and catering professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students.
The approach to education relies heavily on actually participating in projects that are practical and technical in scope. All classroom activity relies heavily on a philosophy of total and personal immersion into the subject. The student is exposed to the business aspects of culinary arts, along with practical, hands-on training. The primary focus of this curriculum is to become knowledgeable in the culinary arts with the potential to progress along a rewarding career path. The technical studies in this program are supported by the life skills the student will be exposed to in the liberal arts and sciences program courses.
Career Opportunities:
Graduates receiving the Associate of Applied Science degree in Culinary Arts will be prepared to seek entry-level positions in the field of culinary arts such as line cooks, assistant pastry chefs, Garde Manger cooks, catering cooks, personal chefs, and other positions found throughout the kitchen.
With my new skills I can be:
? Management trainee
? Kitchen manager
? Assistant pastry chef
? Banquet chef
? Sous chef
? Assistant purchasing manager
? Prep cook
? Line cook
? Catering assistant
Students have the opportunity to learn traditional, fundamental cooking skills, followed by labs in American Regional Cuisine, Baking & Pastry and Garde Manger. In addition, students take courses in Sanitation and Safety, Purchasing and Cost Control, Career Development, and Dining Room Operations. Students have additional labs in International Cuisines, Art Culinaire with advanced cooking and presentation skills, and the ? la Carte Kitchen, where they run the dining lab. Students work an internship in a quality food service operation which provides an opportunity to gain practical experience and to learn the realities of the food service industry. The associate?s degree program culminates with a Capstone project which is a complete business plan to open a restaurant that seats at least 100 guests.
Mission Statement:
The Art Institute of Austin offers a seven-quarter program wherein students are trained for entry level career opportunities related to the culinary arts. The mission of the Culinary Arts program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary, restaurant and catering professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students.
The approach to education relies heavily on actually participating in projects that are practical and technical in scope. All classroom activity relies heavily on a philosophy of total and personal immersion into the subject. The student is exposed to the business aspects of culinary arts, along with practical, hands-on training. The primary focus of this curriculum is to become knowledgeable in the culinary arts with the potential to progress along a rewarding career path. The technical studies in this program are supported by the life skills the student will be exposed to in the liberal arts and sciences program courses.
Career Opportunities:
Graduates receiving the Associate of Applied Science degree in Culinary Arts will be prepared to seek entry-level positions in the field of culinary arts such as line cooks, assistant pastry chefs, Garde Manger cooks, catering cooks, personal chefs, and other positions found throughout the kitchen.
With my new skills I can be:
? Management trainee
? Kitchen manager
? Assistant pastry chef
? Banquet chef
? Sous chef
? Assistant purchasing manager
? Prep cook
? Line cook
? Catering assistant
Culinary Arts - Diploma
Culinary students come to The Art Institute from different levels of experience but all share the same thing-a passion for cooking. The Art Institute of Houston Culinary Arts program is accredited by the American Culinary Federation Accrediting Commission. The ACF is the oldest chef organization in the United States dating back to 1929. Our college?s Culinary Arts program is one of only 114 culinary schools in the country to receive this honor. In the diploma program, students learn traditional, fundamental cooking skills, followed by labs in American Regional Cuisine, Baking & Pastry and Garde Manger. In addition, students learn Sanitation and Safety, Purchasing and Cost Control, Career Development, and Dining Room Operations.
Mission Statement
The Art Institute of Houston offers a five-quarter program wherein students are intensely trained for entry-level career opportunities related to the culinary arts. The mission of the Culinary Arts program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary, restaurant and a catering professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. All classroom activity relies heavily on a philosophy of total and personal immersion into the subject. The student is exposed to the business aspects of culinary arts, along with practical, hands-on training. The primary focus of this curriculum is to become knowledgeable in the culinary arts with the potential to progress along a successful career path. The technical studies in this program are supported by the life skills the student will be exposed to in the liberal arts and science program courses.
Career Opportunities
Graduates receiving the diploma degree in culinary arts are prepared to seek entry-level positions in the field of culinary arts such as: Line Cooks, Assistant Pastry Chefs, Garde Manager Cooks, Catering Cooks, Personal Chefs and other positions found throughout the kitchen.
Mission Statement
The Art Institute of Houston offers a five-quarter program wherein students are intensely trained for entry-level career opportunities related to the culinary arts. The mission of the Culinary Arts program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary, restaurant and a catering professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. All classroom activity relies heavily on a philosophy of total and personal immersion into the subject. The student is exposed to the business aspects of culinary arts, along with practical, hands-on training. The primary focus of this curriculum is to become knowledgeable in the culinary arts with the potential to progress along a successful career path. The technical studies in this program are supported by the life skills the student will be exposed to in the liberal arts and science program courses.
Career Opportunities
Graduates receiving the diploma degree in culinary arts are prepared to seek entry-level positions in the field of culinary arts such as: Line Cooks, Assistant Pastry Chefs, Garde Manager Cooks, Catering Cooks, Personal Chefs and other positions found throughout the kitchen.
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