2009 - 2010 Catalog - The Art Institutes

“FOOD AS ART” IS YOUR REALITY
Culinary professionals are multi-tasking wizards. They’re
experts at preparation and presentation, and excel at splitsecond
timing. The culinary field is more than just mastering
the skills that are integral to the profession. Culinary students
have the opportunity to learn the techniques and the artistry
that can transform a customer’s dining experience into a fullscale
event, to gain a sense of food and restaurant styles, be
taught how to think and act like a culinary professional, and
to understand the trends in the world of culinary arts.
THE CERTIFICATE PROGRAM
Our students can become skilled at the fundamentals of
cooking, knife skills, sanitation, safety, and food production.
They have the opportunity to learn about modern, regional
and classical cuisines, and practice whipping up culinary
delights in modern kitchens. Upon graduation, students are
prepared to seek entry-level jobs as prep cook, line cook and
first cook.
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.
6
THE ART
OF COOKING
Certifi cate
4 Quarters
PROGRAM OBJECTIVES
• Demonstrate the knife skills, use of mis en place, appropriate
use and care of equipment, selection of appropriate
cooking techniques, and other recipe preparation skills
(measuring and product identification) to successfully follow
directions orally and from recipes.
Plan, prepare, produce, and professionally present dishes
while consistently maintaining a safe and sanitary work
environment as defined by the Hazard Analysis and Critical
Control Point (HACCP) standards.
Demonstrate the ethical and professional values of the
culinary profession (including demonstrating the ability to
conform to professional standards of conduct related to
timeliness, appearance, behavior in a kitchen, especially
in relating to diverse populations among co-workers and
customers) through successful preparation of a resume and
cover letter and the completion of team oriented tasks.
ART OF COOKING CERTIFICATE STUDENTS
Together with industry-related practices, Art Of Cooking
students can obtain a foundation of knowledge and skills in
the fundamental techniques and theories of the Culinary Arts.
Through applied course work as well as hands-on experiences
students will have the opportunity to build the necessary
skills and abilities to confidently meet the challenges of
the food service industry. Graduates from The Art of Cooking
certificate program will be prepared to seek entry-level positions
in the field of hospitality and culinary arts. The length of
the program is four (4), eleven (11) week quarters.