2009 - 2010 Catalog - The Art Institutes

GROWING INTEREST
Today, America’s interest in culinary arts is growing and prospering
as never before. Few occupations can offer the creativity
and excitement found in the culinary arts.
INDUSTRY GROWTH
With nationwide increases in dining out, the food service
industry is growing at a rapid rate. Consumer expectations
will rise accordingly, and the industry needs to be prepared to
respond to increasing demands for service, quality, nutrition,
diversity of product, and flavor.
WHAT WILL I LEARN?
The associate’s level Culinary Arts degree program consists
of courses covering basic skills and techniques, purchasing
and cost control, kitchen management, international cuisine,
nutrition, dining room procedures, garde manger, baking and
pastries, à la carte kitchen, and an internship with a quality
food service operation in the greater metropolitan area.
The curriculum for this program is based on the classical
principles of Escoffier, emphasizing progressive techniques
and trends. The Art Institutes International Minnesota graduates
will be prepared to seek entry-level positions in the field
of hospitality and culinary arts. The length of the program is
seven (7), eleven (11) week quarters.
12
CULINARY
ARTS
Associate in
Applied Science
7 Quarters
PROGRAM MISSION
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 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. Graduating students will be prepared
to seek entry-level positions in the field of hospitality and
culinary arts.
PROGRAM OBJECTIVES
Demonstrate the ability to professionally prepare standardized
recipes using a variety of cooking techniques as well as
the appropriate equipment and cooking skills.
Describe and perform tasks related to common business
practices within the culinary industry including inventory,
menu planning, cost control, and food purchasing.
Describe the principles of food and beverage management
as well as the functions essential to the operation of the dining
room in a restaurant through developing an appropriate
business for a specific market.
Define and articulate the professional values of the culinary
profession including the standards for presenting themselves
to employers in a professional manner, commitments to
respect co-workers, employers, and equipment, well-defined
career goals, and the value of life-long professional development.