2009 - 2010 Catalog - The Art Institutes

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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.
COURSE CODES The Art Institutes International Minnesota uses prefi xes to represent subject areas as follows: AD Advertising CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education CULINARY ARTS ASSOCIATE IN APPLIED SCIENCE // 7 QUARTERS HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The fi rst numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx though 4xxx. Generally, the prefi x CU identifi es the core courses required in this program. COURSE NAME CREDITS HOURS COURSE NAME CREDITS HOURS Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. FOUNDATION & SKILL DEVELOPMENT COURSES CU1210 Concepts and Theories of Culinary Techniques** 2 20 CU1431 Introduction to Baking 4 70 CU1432 Introduction to Pastry 4 70 CU1471 Sanitation & Introduction to Hospitality 4 40 CU1610 Fundamentals of Classical Techniques** 6 110 PA095 College Success 0 12 PRACTICAL APPLICATION COURSES CU1620 American Cuisine 6 110 CU2240 Asian Cuisine 2 30 CU2250 Contemporary Cuisine 2 30 CU2640 International and Classical Cuisine 6 110 CU2650 Garde Manger 6 110 CU3461 À La Carte Kitchen** 4 70 CU3462 Dining Room Operations** 4 70 CULINARY BUSINESS ESSENTIAL COURSES CU1220 Purchasing and Product Identifi cation 2 30 CU2408 Management & Supervision 4 40 CU2409 Management by Menu 4 40 CU2441 Planning and Cost Control** 4 40 CU2451 Food and Beverage Operations 4 40 CU2470 Culinary Externship 4 120 PA3411 Capstone/Portfolio** 4 40 PA3481 Career Development 4 40 GENERAL EDUCATION COURSES GE1406 Nutrition 4 40 GE1410 English I § 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 GE2411 English II 4 40 GE2412 College Mathematics §§ 4 40 GE2477 Spanish I 4 40 GE2478 Spanish II 4 40 ** Denotes a course that requires a “C” or higher to pass. § Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher §§ Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher 112 credits : 1,562 hours 13
Page 1 and 2: 2009 - 2010 Catalog
Page 3 and 4: CONTENTS Mission, Vision and Values
Page 5 and 6: ABOUT THE TWIN CITIES The Twin Citi
Page 7 and 8: COURSE CODES The Art Institutes Int
Page 13: COURSE CODES The Art Institutes Int
Page 47 and 48: 01. Becky Haag Graphic Design 02.A-
Page 49 and 50: 13.A-C Opal Singleton Design Manage
Page 51 and 52: 22.A-D Karen Bird Interior Design 2
Page 53 and 54: 39. Maria Tacke Photography 40. Nat
Page 55 and 56: 50.A-G Charissa Hanenburg Visual Ef
Page 57 and 58: AD4420 - Sales: An understanding of
Page 59 and 60: ingredients and presentation unique
Page 61 and 62: DIGITAL FILM & VIDEO PRODUCTION COU
Page 63 and 64: GRAPHIC DESIGN COURSES GD1400 - Com
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(biology, chemistry, and geology) a
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ID2424 - Elements of Interior Desig
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CA3459 - Intermediate 3D Animation:
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advisor. Primary concentration trac
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interactive projects. Optimization
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Randall Holbrook (Part-time) J.D.,
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David Wilharm Digital Film & Video
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GENERAL INFORMATION ADMISSIONS CAMP
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educational or tuition assistance w
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Tenth place: $2,000 tuition scholar
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Third place: $5,000 Fourth place: $
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port for a general education enhanc
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CGPA; however, they do count in det
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GRADING The course(s) must be passe
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for the upcoming quarter. The deadl
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A student who has been terminated a
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PORTFOLIO REVIEW The Art Institutes
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a) Possession or use of firearms, e
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suspicion on the part of the Instit
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to which the student has waived his
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discrimination will be notified of
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Notes 105
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Each school quarter is 11 weeks in
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15 South 9th Street, Minneapolis, M
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2009 - 2010 Catalog - The Art Institutes

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