2009 - 2010 Catalog - The Art Institutes

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“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.
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 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 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 THE ART OF COOKING CERTIFICATE // 4 QUARTERS COURSE NAME CULINARY LAB COURSES CREDITS HOURS CU1620 American Cuisine 6 110 CU3461 À La Carte Kitchen** 4 70 CU3462 Dining Room Operations** 4 70 LECTURE COURSES CU1220 Purchasing and Product Identifi cation 2 30 CU2409 Management by Menu 4 40 ** Denotes a course that requires a “C” or higher to pass. 40 credits : 642 hours 7
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: COURSE CODES The Art Institutes Int
Page 11 and 12: 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
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ingredients and presentation unique
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DIGITAL FILM & VIDEO PRODUCTION COU
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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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