2 0 0 5 C A T A L O G - International Air and Hospitality Academy

2 0 0 5 C A T A L O G

CULINARY ARTS 

RESTAURANT MANAGEMENT 

HOSPITALITY MANAGEMENT 

BAKING ARTS 

AIRLINE/TRAVEL 

HANDS-ON EXPERIENCE 

QUALIFIED CANDIDATES 

CAREER OPPORTUNITIES 

LATEST TECHNOLOGY 

COMMITMENT

C O N T E N T S 

Our Vision and Philosophy .....................................1 

Our History ...............................................................1 

From our Co-Presidents and Chairman .................2 

Graduate Employment ............................................2 

Admissions ...............................................................2 

Our Campuses .........................................................2 

Accreditation and Approvals ..................................3 

Program Advisory Committee ................................3 

Instructional Staff Credentials ................................4 

Program and Course Descriptions: 

• Culinary Arts ..........................................................5 

• Restaurant Management ......................................8 

• Hospitality Management ....................................11 

• Baking Arts ...........................................................14 

• Airline/Travel Specialist ......................................16 

• Airline Reservations and Airport Services ........18 

How Credits Work ..................................................20 

Tuition and Financial Information ........................20 

Admissions Procedures ........................................20 

Student Services ....................................................21 

Policies and Academic Performance ....................22 

Academic Calendar ................................................22 

OUR VISION AND PHILOSOPHY 

We aim to provide the best to our students—the best 

programs, the best instruction and the best opportunity for a 

fulfilling career. We select motivated and qualified candidates 

for admission to our academy through interviews, letters of 

recommendation and work experience. We train hospitality 

students through hands-on experience at a fully operational 

restaurant, bakery and inn. Airline and travel students practice 

through role-playing use real workplace technology. We make 

a commitment to our graduates by guaranteeing each student 

a minimum of 10 interviews. 

International Air and Hospitality Academy is dedicated to living 

up to its reputation as a leader in training for the airline and 

travel and hospitality industries. To succeed in preparing our 

students for competitive career opportunities, we know we 

must fulfill the needs of both our students and the industry. 

We provide our students with the following essentials: 

• The fundamental knowledge and skills students need to 

compete for entry-level positions in the airline and travel or 

hospitality industry 

• Unique, comprehensive instruction to motivate students to 

advance within the industry 

• Confidence and self-reliance, including personal and 

professional productivity 

• The skills to perform efficiently, safely and honestly 

VOLUME 24 

PUBLISHED JUNE 2004 

Corporate Office/Campus 

2901 East Mill Plain Boulevard • Vancouver, Washington 98661 

Phone: 360 695 2500 • 800 868 1816 • FAX: 360 992 4340 

Web site: www.airacademy.com 

Satellite Campus 

605 Barnes Street • Vancouver, WA 98661 

OUR HISTORY 

Our school opened its doors as International Air Academy in 

1979 when our founder, Arch Miller, put to work his many 

years of experience in the airlines in a new way. Miller began 

his own career by attending a travel school. He got his first 

job as a ramp agent and later moved on to reservations. 

Miller worked his way up to staff vice president at Hughes 

Airwest, now part of Northwest Airlines, before opening 

his own training school in Vancouver, Wash. The success of 

International Air Academy led to campuses in St. Louis, Mo., 

Ontario, Calif., Baltimore, Md. and Seattle, Wash. In 1999, 

Miller’s daughters, Lynn Rullman and Suzy Taylor, took over as 

co-presidents and now share the responsibilities of operating 

the academy. 

In 2004, the co-presidents decided to expand on the school’s 

success with new training programs in culinary arts, baking 

arts and hospitality and restaurant management. The campus 

expanded to beautiful sites on the Fort Vancouver Historic 

Reserve where students can gain hands-on experience 

through training at a fully operational restaurant, bakery and inn. 

Now, more students with a greater range of interests can 

launch their careers at International Air and Hospitality 

Academy, a highly regarded school with a national reputation 

as a leader in the industry. 

1

2 

FROM THE ACADEMY 

Welcome to International Air and Hospitality Academy. Here, 

you’ll get thorough, innovative training and guidance to launch 

your new career. Our instructors have years of experience in 

their fields and will provide you with a one-of-a-kind education. 

Our students are trained through hands-on experiences, 

graduating with the skills they’ll use to compete for jobs 

in their industries. We know that employers appreciate 

our unique instruction—that’s why they come to us to find 

professional, skilled workers. 

At International Air and Hospitality Academy, you’ll find 

that members of our staff make great mentors. We make a 

commitment to provide at least 10 employment interviews— 

we’ll even help you prepare for them. Your success in the 

airline and travel or hospitality industry is our ultimate goal. 

Sincerely, 

Lynn Rullman and Suzy Taylor, Co-Presidents 

Arch Miller, Chairman of the Board 

Robert O. Blackman, Vice-Chairman 

GRADUATE EMPLOYMENT 

It is our goal for every one of our students to successfully 

complete our program and find a great job. We also strive 

to satisfy the needs of the employers in our industry. 

International Air and Hospitality Academy is recognized as an 

excellent source of trained and qualified job candidates. We 

regularly receive inquiries from airlines, restaurants and hotels 

seeking to interview our students and graduates for a variety 

of positions. Our Career Development Department maintains 

an excellent working relationship with key employers and 

recruiting personnel throughout the hospitality industry. 

In most cases, recruiters visit our campus to conduct 

interviews. They may also request candidates to conduct onsite 

employment interviews. We work with each student to 

prepare for interviews by: 

• Helping students write a personal resume and professional 

correspondence 

• Practicing individual and group interview techniques 

• Teaching confidence and help students make positive first 

impressions 

• Identifying appropriate interview attire 

• Creating an industry awareness 

• Assisting with each student’s professional development 

• Offering guidance in career planning 

We also stress the importance of attendance, punctuality 

and professional grooming. Our students develop the skills 

employers look for when hiring and promoting. Students 

in good standing are eligible to interview for employment 

in the weeks prior to graduation. Our Career Development 

Department staff notifies qualified candidates of positions as 

they become available and coordinates with the prospective 

employer to schedule interviews. While no school can 

guarantee its students a job, we make every effort to secure 

employment for all of our graduates. 

Every one of our students in good standing is guaranteed a 

minimum of 10 interview opportunities within the industry. 

This assurance is a written commitment of the least we will 

do. Past experience shows that graduates typically find many 

more opportunities. 

ADMISSIONS 

International Air and Hospitality Academy looks for individuals 

with the desire and potential to succeed in the airline and 

travel or hospitality industry. Our goal is for every individual 

we accept to successfully complete his or her program, find 

employment and satisfy the needs of the employer. We 

encourage you to visit our campuses for a personal tour and 

interview. 

You can also get more information about International Air and 

Hospitality Academy and careers by calling our admissions 

department. 

OUR CAMPUSES 

International Air and Hospitality Academy’s main school and 

corporate headquarters are located in a quiet residential 

neighborhood in Vancouver, Wash., just 12 minutes from 

Portland International Airport. The 15,000 square-foot facility 

accommodates up to 120 new students each month with a

maximum enrollment capacity of 420 students. The building 

contains five classrooms with audio/visual equipment and two 

computer labs. 

Our computer reservations lab is equipped with Apollo 

FocalPoint computers, which provide our students with 

real-time information off United Airlines Apollo Computer 

Reservations System (CRS) network. An in-house telephone 

system is used for simulated training in telephone sales and 

computerized reservations. Our keyboarding lab contains 30 

Internet-accessible workstations for skill building and writing 

resumes and cover letters. 

The satellite campus of International Air and Hospitality 

Academy is located within the beautiful, 366-acre Vancouver 

National Historic Reserve. The Restaurant Management 

and Hospitality Management classrooms are located on the 

lower floors of the newly restored Red Cross Building. This 

building accommodates up to 60 new students each quarter 

with a maximum enrollment of 240 students. It contains four 

classrooms with audio/visual equipment. The Culinary Arts and 

Baking courses are taught in the Mess Hall Building, which 

has been designed to accommodate up to 60 new students 

each quarter with a maximum enrollment of 240 students and 

contains audio/visual equipment along with the necessary 

professional culinary equipment. 

International Air and Hospitality Academy maintains working 

businesses at the Historic Reserve where students gain 

hands-on experience. Students in the Culinary Arts and 

Baking Arts programs will serve meals in the academy’s 

restaurant and bakery and will cater for private parties held 

at the event hall. Hospitality and Restaurant Management 

students will gain work experience at our inn and will help 

manage the restaurant. 

Within a six-minute drive of campus, the academy maintains 

a well-equipped apartment complex for out-of-town student 

housing. Please contact the Student Services Department for 

detailed information about these accommodations, housing 

costs and an application for student housing. 

ACCREDITATION AND APPROVALS 

International Air and Hospitality Academy, Inc. is accredited by 

the Accrediting Commission of Career Schools and Colleges of 

Technology. The Accrediting Commission is listed by the U.S. 

Department of Education as a nationally recognized accrediting 

agency under the provisions of Chapter 33, Title 38, US Code, 

and subsequent legislation. 

The Accrediting Commission provides assurance that a school 

is well established and recognized as a quality institution; 

has adequate facilities and equipment; maintains recognized 

and approved courses of study and employs competent, 

qualified faculty. 

Our campus is accredited by ACCSCT and is approved for 

training of veterans and veteran beneficiaries. Those who 

qualify for educational benefits through the Bureau of Indian 

Affairs may also have certain student costs paid through its 

agencies. Interested parties may review International Air and 

Hospitality Academy’s credentials: accreditation, approvals 

and/or licenses by contacting the school’s director. 

Graduation and Awards 

International Air and Hospitality Academy presents graduates 

with a diploma at graduation. During the graduation ceremony, 

qualified graduates are recognized for perfect attendance and 

as members of the President’s List, Honor Roll, or as having 

earned the Valedictorian Award or the award for Outstanding 

Computer Proficiency. 

3

4 

PEOPLE WHO KNOW THEIR BUSINESS 

We know the best training comes from people who have 

had successful travel careers themselves. Our experienced 

instructors share their skills and coach you in the 

professionalism you’ll need to succeed in this industry. 

A team of industry professionals makes up International Air 

and Hospitality Academy’s Program Advisory Committees. 

They oversee the academy’s curriculum to ensure it meets the 

changing needs of this dynamic industry. Experience makes 

the difference. 

Board Of Directors 

Arch Miller 

Robert O. Blackman 

Edward Geiger 

Lynn Rullman 

Suzy Taylor 

Program Advisory Committee 

Robert Brandt 

Flight Attendant/Trainer 

Northwest Airlines 

Bryan Masterson 

Northwest People Dept. - Regional Manager 

Southwest Airlines 

John Morris 

Regulatory Affairs Instructor 

AMR Eagle 

Joan Minnich 

Supervisor 

Transportation Security Administration 

Jan Walker 

Apollo Training Specialist 

Independent Consultant 

Donna Westerlund 

Station Trainer 

Alaska Airlines 

Instructional Staff 

Danita Burgess 

Manager of Education 

Northwest Airlines - Customer Service (3 years) 

Wien Air Alaska - Senior Agent (5 years) 

Bill Barr Barry 

Instructor 

AAA Oregon - Travel Agent (4 years) 

All About Tours - Group Sales (2 years) 

Avanti Destinations - Team Sales (1 year) 

Rail Europe - Customer Service (1 year) 

Michelle Courville 

Instructor 

Eastern Airlines - Reservation Sales (3 years) 

Continental Airlines - Reservation Sales (3 years) 

Dynix Travel - Travel Agent (1 year) 

Richard Crouse 

Instructor 

TWA - Supervisor (2 years) 

TWA - Customer Service Agent (12 years) 

Bonanza Airlines - Reservations (1 year) 

Time to Travel - Travel Agent (1 year) 

Michelle Gorton 

Career Development Specialist 

PSA Airlines - Frequent Flyer Accts. (1 year) 

USAir - Reservations (2 years) 

USAir - Customer Service (1 year) 

Red Lion Inns - Reservations (1 year) 

International Air Academy - Instructor (5 years) 

Kathy Hanson 

Instructor 

American Airlines - Reservations (5 years) 

American Airlines-Customer Service 3years) 

Avis - Customer Service (3 years) 

Michael Keesee 

Instructor 

TWA - Reservations (3 years) 

Qantas Vacations- Training Coordinator (3 years) 

Qantas Vacations - Res. Supervisor (1 year) 

Qantas Vacations - Res. Manager (4 years) 

CI Travel - Sales & Training (1 year) 

Susan Olds 

Instructor 

Tatem Travel - Travel Agent (2 years) 

Star World Travel - Travel Agent (3 years) 

American Express Travel - Travel Agent (3 years) 

KOP Travel - Travel Agent (3 years) 

Robbyn Siegel 

Keyboarding Instructor 

OW Holmes H.S.-Career Coordinator (1 year) 

Concord Career College - Registrar (2 year) 

Brookhaven College- Library Assistant (2 years) 

Richland College - Clerical Support (5 years) 

Lynn Solmonson 

Instructor 

Janet Sicora 

Instructor 

Dollar Rent A Car - Customer Service/Reservations (1 year) 

All About Travel - Trainer / Reservations Agent (3 years) 

Tech 7 Systems - Trainer / Travel Arrangements (1 Year) 

Amy Ward 

Instructor 

Continental Airlines - Reservations (7 years) 

Continental Airlines - Customer Service (1 year)

P R O G R A M A N D C O U R S E D E S C R I P T I O N S 

C U L I N A R Y A R T S 

9 M O N T H D I P L O M A P R O G R A M 

Program Code 805 

Educational Objective: Merge cooking methodology with art to 

produce extraordinary dishes in our Culinary Arts program. Create 

mouth-watering hors d’oeuvres and pâtés, gourmet dishes flavored 

with fresh herbs and exotic spices, hearty breads and fresh salads. 

Produce artistic displays, such as vegetable and ice carvings, fruit 

platters and sauce painting. Sample cuisine from around the world, 

taste wine, develop menus and learn about nutrition and sanitation. Complete a paid externship at a participating 

business during the last three weeks of the program to test your new skills. 

Graduates are qualified to work in a broad range of positions, including sous chef, line chef and catering. 

Graduates may work in restaurants, lodges, country clubs, cruise lines, casinos and more. This program is aligned 

with the American Culinary Federation Accrediting Commission and provides instruction to prepare students for 

national certification as Certified Culinarians through the American Culinary Federation. 

Applicants must be at least 18 years old and have a high school diploma or GED. They must pass Creative 

Organizational Design’s Honesty and Integrity test and have six months of work experience in a restaurant, or be 

a graduate of a high school skills preparation program. All applications must be submitted with two letters of 

recommendation from school counselors, teachers or employers. 

Length of Program: 9 Months Total Credits: 49.25 

Required Subjects 

Credit Hours 

Classroom & Lab Instruction: 

Ala Carte / Line Cooking ................................ 2.50 

Baking ............................................................. 3.25 

Banquet Service ............................................. 2.00 

Beverage Management .................................. 1.75 

Culinary Math ................................................. 2.50 

Dining room Service ...................................... 3.50 

Externship ....................................................... 2.00 

First-Aid and Safety .......................................... .50 

Food Identification ......................................... 1.75 

Food Preparation ............................................ 5.00 

Garde Manger ................................................. 1.75 

Human Resources Law & Legalities ............... .75 

International Cuisines ...................................... .75 

Introduction to the Hospitality Industry .......... .50 

Kitchen Equipment and Tools ....................... 2.50 

Kitchen Management ..................................... 1.50 

Meat Fabrication and Charcuterie ................. 3.00 

Menu Development ........................................ 1.50 

Nutrition .......................................................... 2.00 

Personnel Development .................................. .75 

Professional Development ............................ 1.50 

Purchasing and Receiving ............................. 1.75 

Regional Cuisines ............................................. .75 

Sanitation ........................................................ 2.50 

Soups, Stocks and Sauces ............................. 3.00 

Ala Carte / Line Cooking 

2.50 Credit Hours 

Explore the basic brigade system. Learn how to work on a line 

through hands-on experience at various stations. Develop skills in 

speed, portion control, timing, teamwork and communication. Learn 

the techniques for perfect plate presentations. 

Baking 


Learn the basic principles of baking, including yeast dough production, 

straight dough, rubbed dough, laminated dough, creaming methods 

and sponge. Explore the different mixing methods used in a 

commercial bakery. 

Banquet Service 


Study banquet and buffet preparation with an emphasis on guests’ 

needs and event set-up and break down. Learn designed layouts , 

how to read banquet event orders and how to forecast food needs. 

5

Beverage Management 


Survey all the facets of the beverage side of the culinary industry. 

Gain basic working knowledge of wine and spirits, the relationship 

between food and wine, and the importance of alcohol inventory 

control. Choose to taste various wines from different regions of the 

world (not required for course completion). 

First-Aid and Safety 

.50 Credit Hours 

The skills you learn in this course may help you save a life. Learn 

the techniques of adult CPR, including when to start and stop, and 

how to help a choking victim. Identify the signs and symptoms 

of a heart attack or stroke. Learn about disease transmission and 

legalities . Learn the regulations regarding the use of chemicals in the 

workplace, as well as employees’ rights. 

Food Identification 


Explore methods of growing, processing and preparing food products. 

Discover various local and international foods through instruction, 

tasting and field trips. Examine safety in the food chain and the 

sources of health risks. 

6 

Culinary Math 


Learn the mathematical equations you’ll use frequently in food 

preparation and service. Build skills in restaurant management from 

basic measurement, use of measuring equipment, food costing, 

menu costing, labor costing, business forecasting, par sheets and 

basic accounting. 

Dining Room Service 


Study the proper service techniques within the culinary industry. 

Explore American, French and Russian service. Learn how to properly 

write guest checks and take orders using current technology. Learn 

the importance of communication and quality customer service. 

Externship 


Work at any cooperating restaurant, bakery, hotel, resort or related 

industry in the world during the last three weeks of this program. 

International Air and Hospitality Academy staff will arrange a paid 

externship where you will work full time, learning hands-on skills 

invaluable to your career. An instructor acts as your mentor to coach 

you through real-life experiences. 

Complete a paid externship at a participating 

business during the last three weeks of the 

program to test your new skills. 

Food Preparation 


Study the basic concepts of cooking including the differences 

between dry heat and moist heat cooking methods, convection, 

conduction, radiant heat and microwave. Learn standard 

culinary cuts for fruits and vegetables, how to reduce waste 

in preparation, cross-contamination of food products, cooking 

temperatures, time management for delivery of hot foods and 

proper temperature for meats, poultry and fish. 

Create mouth-watering hors d’oeuvres and 

pâtés, gourmet dishes flavored with fresh 

herbs and exotic spices, hearty breads and 

fresh salads. 

Garde Manger 


Learn how to prepare basic house salads, entree salads, pâtés, 

galantines, hors d’oeuvres, canapes and terrenes. Develop skills in 

tallow work, vegetable and ice carvings. Learn knife-cutting skills for a 

variety of vegetable and fruit presentations. 

Human Resources Law & Legalities 


Learn about human resources management in the hospitality industry. 

Analyze contemporary issues, practices and employment laws. 

Develop the necessary forms, documents and employee handbooks 

needed to manage restaurant employees. 

International Cuisines 


This course will explore many cuisines of the world through taste, 

touch, smell and sight. Students will experience a variety of spices, 

herbs, meats and vegetables that make a cuisine unique.

Introduction to the Hospitality Industry 


Survey the hospitality industry by tracing its growth and development 

both nationally and internationally, and review the organization of 

hotel and food and beverage operations. Study the industry’s history 

and career opportunities. Review trade publications, professional 

organizations, organizational structure, basic functions of hospitality 

departments and terminology. 

Kitchen Equipment and Tools 


Develop knife and hand tool skills and learn equipment operation, 

emphasizing proper safety. Identify and use utensils, pots and pans. 

Learn safety practices for using stoves, mixers and ovens. Create a 

safety handbook to reference in your new career. 

Kitchen Management 


Explore facets of the “back of the house” operation. Develop par 

sheets for ordering and inventory, and spreadsheets for setting 

different control systems. Design a model kitchen to understand 

staffing and the efficiency flow of employees and food. 

Meat Fabrication and Charcuterie 


Learn meat identification and types of poultry and fish. Study the 

process of raising meat, poultry and fish to agricultural standards, 

as well as the processing of these products. Develop skills in meat 

fabrication for beef, pork, lamb and poultry. 

Menu Development 


Learn how to create a variety of menus for different events and 

establishments. Develop menus for all types of nutritional diets, as 

well as religious, ethnic and personal preferences. Create regional, 

international and fusion menus. 

Nutrition 


Explore a variety of areas in nutrition. Learn the characteristics, 

functions and food sources of major nutrients. Maximize nutrient 

retention in food preparation and storage, and apply the principles of 

nutrition to menu planning and food preparation. 

Professional Development 


Complete a step-by-step process to develop a professional portfolio, 

then present your work to a panel of potential employers. This project 

will showcase the skills you learn in the program. 

Graduates may work in restaurants, 

lodges, country clubs, cruise lines, 

casinos and more. 

Purchasing and Receiving 


Develop the vocabulary and skills you’ll need to order products, 

including specifying can, pack and case sizes. Learn about the legal 

implications of purchasing non-regulated foods, and evaluate, choose 

or change a purveyor. 

Regional Cuisines 


Explore a variety of regional American cuisines through taste, touch, 

smell and sight. Experience the spices, herbs, meats and vegetables 

that make a cuisine unique. 

Sanitation 


Study proper sanitation prescribed by law, harmful bacteria and proper 

storage of potentially hazardous foods. Learn proper equipment 

cleaning procedures and how to correctly wash dishes. Identify 

and use Material Safety Data Sheets and the “first in/first out” 

rotation system. Learn about food borne illness, effective sanitation 

techniques and sanitary work conditions. Identify critical control points 

of food flow. 

Soups, Stocks and Sauces 


Develop the fundamental skills of preparing soups, stocks and 

sauces. Create all of the mother/leading sauces (foundational sauces), 

along with their small sauces. Review the history surrounding the 

development of these products. 

7 

Personnel Development 


Develop the basic skills required to manage employees using 

methods of positive, motivational management. Learn to develop a 

training program and performance evaluations. Assess and analyze 

the training needs of new and established operations, and examine 

various training tools and techniques.

R E S T A U R A N T M A N A G E M E N T 



Educational Objective: Learn how to own 

and manage your own restaurant, bed 

and breakfast or related business with 

confidence and success. Help operate a live 

restaurant in our fun, fast-paced Restaurant 

Management program. You’ll learn basic 

cooking skills, managerial tasks and more as you develop menus, design a business plan and complete employee 

evaluations. Complete a paid externship at a participating business during the last three weeks of the program to 

test your new skills. 

Graduates are qualified for ??what kind of positions?? This program is aligned with the American Culinary 

Federation Accrediting Commission. 

Applicants must be at least 18 years old and have a 

high school diploma or GED. They must pass Creative 

Organizational Design’s Honesty and Integrity test and 

have six months of work experience in a restaurant, or be 

a graduate of a high school skills preparation program. 

All applications must be submitted with two letters of 

recommendation from school counselors, teachers or 

employers. 


8 


Credit Hours 

Classroom & Lab Instruction: 

Designing Business Plans .............................. 1.50 

Restaurant Cost Control 

and Budget Building .......................................... 3.75 

Event Management ............................................. .75 

Externship .......................................................... 2.00 

First-Aid and Safety ............................................. .50 

Human Resources Law and Legalities ............. 2.25 

Introduction to Dining Room Service .............. 1.25 

Introduction to Food Identification ................... 1.50 

Introduction to Food Preparation ..................... 8.25 

Introduction to the Hospitality Industry ............. .50 

Introduction to Kitchen Equipment 

and Tools ............................................................ 1.75 

Introduction to Nutrition ................................... 2.00 

Marketing ........................................................... 3.25 

Menu Development ............................................ .75 

Personnel Development .................................... 2.50 

Professional Development ................................ 1.50 

Restaurant Accounting ...................................... 5.25 

Restaurant Law .................................................. 4.25 

Restaurant Management ................................... 4.50 

Restaurant Real Estate/ 

Ownership/Floor Plans ...................................... 3.25 

Sanitation ........................................................... 1.50 

Designing Business Plans 


Learn how to develop a comprehensive business plan by creating 

a “concept” restaurant and designing a business plan for it. You’ll 

study everything you need to deliver a concise overview of your 

restaurant—from the cost of the paint on the walls, to financial 

statements, to forecasting. 

Restaurant Cost Control and Budget 

Building 


Survey the basics of cost controls in a restaurant. Review areas 

that are vulnerable to lack of control, such as purchasing, receiving, 

storage, inventory and theft. Cost out menus, review beginning 

and ending inventory lists and study monthly financial statements. 

Develop a yearly budget for the operational costs of food and labor. 

Event Management 


Explore the basics of bidding, scheduling and developing banquet 

event orders, as well as event planning and setup. Learn to take an 

event request from bidding to final billing. Study all aspects of event 

planning for parties ranging from 10 to 10,000, and learn how to find 

specialty items.

Externship 











the techniques of adult CPR, including when to start and stop, and 

how to help a choking victim. Identify the signs and symptoms 

of a heart attack or stroke. Learn about disease transmission and 

legalities . Learn the regulations regarding the use of chemicals in the 

workplace, as well as employees’ rights. 

Human Resources Law and Legalities 






management for delivery of hot foods and proper temperature for 

meats, poultry and fish. 









You’ll learn basic cooking skills, managerial 

tasks and more as you develop menus, 

design a business plan and complete 

employee evaluations 

Introduction to Kitchen Equipment and Tools 



emphasizing proper safety. Identify and use utensils, pots and pans. 

Learn safety practices for using stoves, mixers and ovens. Create a 

safety handbook to reference in your new career. 

Learn how to own and manage your own 

restaurant, bed and breakfast or related 

business with confidence and success. 

9 

Introduction to Dinning Room Service 


Study the proper service techniques within the culinary industry. 

Explore American, French and Russian service. Learn how to properly 

write guest checks and take orders using current technology. Learn 

the importance of communication and quality customer service. 

Introduction to Food Identification 


Explore methods of growing, processing and preparing food products. 

Discover various local and international foods through instruction, 

tasting and field trips. Examine safety in the food chain and the 

sources of health risks. 

Introduction to Food Preparation 




conduction, radiant heat and microwave. Learn standard culinary 

cuts for fruits and vegetables, how to reduce waste in preparation, 

cross-contamination of food products, cooking temperatures, time






Restaurant Accounting 


Develop basic skills in accounting. Study invoicing, financial 

statements, cash flow, payroll and tips, food and beverage controls, 

budgeting, sales projections, audits and cost projections. 

Restaurant Law 


Explore laws that affect the restaurant industry. Review the 

Americans with Disability Act, Material Safety Data Sheets and 

Right to Know. Learn about the legal rights and responsibilities of 

employees, managers and owners, along with public safety issues. 

1 0 

Introduction to Nutrition 


Explore a variety of areas in nutrition. Learn the characteristics, functions 

and food sources of major nutrients. Maximize nutrient retention 

in food preparation and storage, and apply the principles of nutrition to 

menu planning and food preparation. 

Marketing 


Learn to develop a comprehensive marketing plan and identify a 

target market. Explore various types of marketing and advertising, 

including handouts, newspapers, local cable, network television and 

national cable. 



Learn to create a variety of menus for different events and 










various training tools and techniques. 

Restaurant Management 


Explore the management of food and beverage operations within a 

restaurant. Learn the basic principles and procedures of a food and 

beverage control system, the operating budget, cost-volume-profit 

analysis, income and cost control, labor cost control and computer 

applications. Develop the vocabulary and skills you’ll need to properly 

order products. Learn the legal implications of purchasing nonregulated 

foods. 

Restaurant Real Estate, Ownership and 

Floor Plans 


Study the basics of purchasing an existing restaurant or securing 

land for “bottoms up” construction, and develop various floor plans. 

Learn about land lease agreements, how to set a value for selling a 

restaurant and the procedure for securing a franchise. 

Sanitation 







techniques and sanitary work conditions. Identify critical control 

points of food flow.

H O S P I T A L I T Y M A N A G E M E N T 



Educational Objective: Begin your career 

in hospitality management and enjoy 

something new every day. Plan private 

events, weddings, conventions, banquets 

and more. Learn to anticipate your client’s 

needs and provide only the highest level 

of customer service. Work closely with your clients to make every event unique and exciting. You’ll orchestrate 

parties in the academy-run event hall, serve patrons at our luxurious inn and help operate our restaurant. Learn 

basic administrative skills for managerial positions in 

hotels, resorts, inns, clubs and more. Complete a paid 

externship at a participating business during the last 

three weeks of the program to test your new skills. 

Graduates are qualified for supervisory or entry-level 

management positions in hotel and resort front office, 

concierge, reservations, housekeeping, sales and 

uniformed services positions. 

Applicants must be at least 18 years old, pass Creative 

Organizational Design’s Honesty and Integrity test and 

have two years of work experience in a culinary field or 

be a graduate of a high school skills preparation program. 


1 1 


Credit Hours 

Accounting and Night Audit ............................. 5.25 

Event Management .............................................. 75 

Externship .......................................................... 2.00 

Facilities .............................................................. 1.75 

First-Aid and Safety ........................................... 1.75 

Food and Beverage Management .................... 7.75 

Front Office Management ................................. 3.00 

General Management ........................................ 8.25 

Guest Services ..................................................... .75 

Hospitality Law .................................................. 1.50 

Hospitality Management ................................... 7.00 

Hospitality Marketing ........................................ 1.50 

Hospitality Technology ...................................... 1.75 

Housekeeping .................................................... 2.50 

Human Resources Law and Legalities ............. 1.50 


Menu Development ............................................ .75 

Personnel Development .................................... 3.50 


Sanitation ............................................................. .50 

Security and Loss Prevention ............................. .50 

Accounting and Night Audit 


Develop an understanding of hospitality accounting concepts and 

procedures, financial data processes, and the accounting cycle that 

results in the production of financial statements. 

Event Management 


Explore the basics of bidding, scheduling and developing banquet 

event orders, as well as event planning and setup. Learn how to take 

an event request from bidding to final billing. Study all aspects of 

event planning for parties ranging from 10 to 10,000, and learn how 

to find specialty items. 

Externship 







you through real-life experiences.

1 2 

Facilities 


Study the physical management of a hotel or restaurant. Explore 

facility operating costs and types of maintenance. Learn how to 

minimize and manage waste and reduce occupational injury rates. 

Review the basic structure of water and wastewater systems, 

components of electrical systems, HVAC systems and basic lighting. 

Study factors in selecting laundry equipment and locating an onpremises 

laundry, building interior and exterior facilities, in-hotel 

telephone service and food preparation, cooking and sanitation 

equipment. 

Begin your career in hospitality 

management and enjoy something new 

every day. Plan private events, weddings, 

conventions, banquets and more. 



The skills you learn in this course may help you save a life. Learn the 

techniques of adult CPR, including when to start and stop, and how to 

help a choking victim. Identify the signs and symptoms of a heart attack 

or stroke. Learn about disease transmission and legalities . Learn 

the regulations regarding the use of chemicals in the workplace, as 

well as employees’ rights. 

Food and Beverage Management 




conduction, radiant heat and microwave. Learn standard culinary 

cuts for fruits and vegetables, how to reduce waste in preparation, 

cross-contamination of food products, cooking temperatures, time 

management for delivery of hot foods and proper temperature for 

meats, poultry and fish. 

Guest Services 


Gain experience in providing quality guest service. Review in depth 

services that have been introduced in other courses. Learn how to 

create bellman, porter, room service attendant and concierge services 

while exploring what it takes to exceed guests’ expectations and add 

to their experience. 

Hospitality Law 


Survey the legal rights and responsibilities under which hotelkeepers 

must operate and the possible consequences of failure to satisfy legal 

obligations. 

Hospitality Management 


Explore a management perspective of the organization and structure 

of hotels, restaurants, clubs, cruise ships and casino hotels. Study 

business ethics, franchising, management contracts and areas of 

management responsibility, such as human resources, advertising, 

marketing and sales. 

Hospitality Marketing 


Develop basic knowledge and practical experience that will help you 

to develop strategies and operate marketing plans for hospitality 

properties. Learn to develop a management philosophy that guides 

the design and delivery of guest services. 

Front-Office Management 


Learn a systematic approach to front office procedures by detailing 

the flow of business through a hotel, from the reservations process 

to checkout and settlement. Examine various elements of effective 

front-office management, human resources management, and 

planning and evaluation of front-office operations. 

General Management 


Explore leadership, management, continuous improvement, quality 

service, empowerment, communication skills, goal setting, highperformance 

teams, diversity, managing organizational change 

and strategic career planning. Examine the industry in light of the 

changing global marketplace. Learn to plan, develop, market and 

manage hotels in the international arena.

Hospitality Technology 


Study the information needs of lodging properties and food 

service establishments. Learn the essential aspects, selection 

and implementation of computer systems, including hardware, 

software and generic applications. Learn about computer systems for 

front- and back-office functions, including computerized restaurant 

management systems, hotel sales applications, revenue management 

and accounting applications. 

Housekeeping 


Examine the role of housekeeping in hotel operations. Learn typical 

cleaning responsibilities, managing inventories, identifying sources of 

labor, expense control, safety and security, laundry operation, cleaning 

methods and types of equipment. 

Human Resources Law and Legalities 
















Learn how to create a variety of menus for different events and 







techniques and sanitary work conditions. Identify critical control 

points of food flow. 

Security and Loss Prevention 


Examine the need for individualized security programs. Study a wide 

variety of security and safety equipment and procedures. Learn 

about guest protection and internal security for asset protection, risk 

management and loss prevention issues. Study the OSHA regulations 

that apply to lodging properties. 

1 3 







various training tools and techniques. 

You’ll orchestrate parties in the academy-run 

event hall, serve patrons at our luxurious inn 

and help operate our restaurant. 






Sanitation 



storage of potentially hazardous foods. Learn proper equipment

B A K I N G A R T S 



art, including blown and pulled sugar, chocolate work and 

marzipan. Learn not only how to bake, but why ingredients 

react in various ways to get the effect you want. Complete 

a paid externship in a participating facility during the last 

three weeks of this program to test your new skills. 

Our Baking Arts program is aligned with the Retail Bakers 

Association and the American Culinary Federation 

Accrediting Commission. Our program also provides 

instruction to prepare students for national certification as 

certified bakers through the American Culinary Federation. 

Educational Objective: Develop yours skills as both baker and artist 

as you create artisan breads, European pastries—even chocolate 

tort laced with rich ganache and tuxedo-dipped strawberries. Our 

Baking Arts program will take you through the basics of commercial 

baking and into the fine art of high-end, innovate bread and dessert 

preparation and presentation. Study traditional baking methodology 

and current trends. Satisfy your artistic drive while dabbling in 

confectionary 

1 4 

Applicants must be at least 18 years old, pass Creative 

Organizational Design’s Honesty & Integrity test and have 

two years of work experience in a culinary field or be a 

graduate of a high school skills preparation program. 

months of work experience in a restaurant, or be a 

graduate of a high school skills preparation program. 

All applications must be submitted with two letters of 

recommendation from school counselors, teachers or 

employers. 


Baking Ingredients 


Learn about the flours, sugars, fats, dairy products, eggs, thickeners 

and flavorings used to produce most baked goods. You’ll also learn 

the proper use and storage of products. 


Credit Hours 

Baking Ingredients ............................................... .75 

Baking Production ........................................... 12.25 

Culinary Math ..................................................... 1.00 

Externship .......................................................... 2.00 

First-Aid and Safety ............................................. .50 


Kitchen Equipment and Tools ............................. .50 

Nutrition ............................................................... .50 

Principles of Baking ........................................... 3.00 


Purchasing and Receiving ................................... .25 

Sanitation ............................................................. .75 

Baking Production 


Explore the basic principles of baking, including quick breads, yeast 

dough production, cookies and brownies, pies, pastry dough, laminated 

dough, icings and frostings, cakes and tortes, custards and 

creams, tarts, plated desserts, chocolates and decorative work. 

Culinary Math 


Learn the mathematical equations you’ll use frequently in food 

preparation and service. Build skills in restaurant management from 

basic measurement, use of measuring equipment, food costing, 

menu costing, labor costing, business forecasting, par sheets and 

basic accounting.

Externship 








First Aid and Safety 



the techniques of adult CPR and how to help a choking victim. 

Identify the signs and symptoms of a heart attack or stroke, when 

to start and stop CPR, disease transmission and legalities. Learn the 

regulations regarding the use of chemicals in the workplace, as well 

as employees’ rights. 

Our program will take you through the basics 

of commercial baking and into the fine art 

of high-end, innovate bread and dessert 

preparation and presentation. 









Principles of Baking 


Discover the science of baking, including yeast dough production, 

straight dough, rubbed dough, laminated dough, creaming methods 

and sponge. Explore various mixing and cooking methods used in 

commercial bakeries. 



Complete a step-by-step process to develop a professional job 

portfolio, then present your work to a panel of potential employers. 

This project will showcase the skills you learn in this program. 

Purchasing and Receiving 


Develop the vocabulary and skills you’ll need to order products, 

including specifying can, pack and case sizes. Learn about the legal 

implications of purchasing non-regulated foods, and evaluate, choose 

or change a purveyor. 

Sanitation 







techniques and sanitary work conditions. Also, identify critical control 

points of food flow. 

1 5 

Kitchen Equipment and Tools 



emphasizing proper safety techniques. Identify and use utensils, pots 

and pans. Learn safety practices for using stoves, mixers and ovens, 

and create a safety handbook to reference in your new career. 

Learn not only how to bake, but why 

ingredients react in various ways to get 

the effect you want. 

Nutrition 


Explore a variety of areas in nutrition. Learn the characteristics, 

functions and food sources of major nutrients. Maximize nutrient 

retention in food preparation and storage, and apply the principles of 

nutrition to menu planning and food preparation.

A I R L I N E / T R A V E L S P E C I A L I S T 

2 0 - W E E K D I P L O M A P R O G R A M 


Educational Objective: The travel 

industry changes daily, and so will 

your work as an airline or travel 

specialist. Graduates of our program 

have traveled to foreign cities and 

exotic locations all over the world. Our 

program is designed to provide the professional skills, training and confidence you need to compete for entrylevel 

positions in the airline and travel industries. You’ll train through role playing in an environment designed to 

replicate a real-world workplace. This program focuses mainly on customer service and airline operations. You’ll 

study topics above and beyond what’s offered in our 10- 

week program, including world geography and improving 

self-image. 

Airline/Travel Accounting 


The travel industry changes daily, and so will 

your work as an airline or travel specialist. 

Develop an understanding of the basic accounting and reporting 

procedures used by travel companies and airlines. Learn how to 

balance accounting forms and fill out ledgers and sales reports. 

1 6 

Graduates are qualified for a broad range of positions, 

including travel and tour agents, customer service 

agents with airlines, and a variety of other positions in 

transportation, travel and hospitality marketing. This 

program also provides an introduction to a career as a 

flight attendant. 

Applicants must be at least 17 years old, and must turn 

18 before the mid-point of the program. No prior work 

experience is required. 

Length of Program: 20 Weeks Total Credits: 28.75 


Credit Hours 

Orientation and Career Opportunities ............... .75 

Itinerary Planning .............................................. 1.00 

Fare Construction & Ticketing .......................... 2.50 

Airport Operations ............................................. 2.50 

Customer Service Skills .................................... 2.50 

Geography & Destinations ................................ 1.75 

Travel Agency Procedures ................................ 1.00 

Cruises, Railways, Hotels and Tours ................ 1.50 

Employment Preparation .................................. 1.25 

Drug & Alcohol Awareness & the DOT .............. .25 

Increasing Human Effectiveness ........................ .50 

Airline/Travel ....................................................... .50 

Keyboarding Skill Development ....................... 2.50 

Computerized Reservations: 

Technical Applications (Classroom) ................. 2.25 

Telephone Sales Skills (Classroom) ................. 1.00 

Technical Applications (Hands On) .................. 4.25 

Telephone Sales Skills (Hands On) ................... 2.75 

Airport Operations 


Develop skills to work as an airline ticket, gate, and ramp agent. 

Subjects include beginning ticketing; ticket reissue/exchange 

fundamentals; penalty calculations; baggage tags; hazardous 

materials; ramp operations; aircraft weight and balance; air 

freight; oversold, canceled and delayed flights; public address 

announcements and simulated ticket counter practice. You’ll also get 

an introduction to airport security issues. 

Computerized Reservations 


The computerized reservations system (CRS) is at the heart of 

most airline and travel activities. Travel professionals find most 

of their information on one of several types of CRSs used in the 

industry. Learn on United Airlines’ Apollo Computer Reservations 

System, similar to most reservations systems, and use the same 

information airline personnel around the nation are using. Learn to 

sine in/sine out; display and interpret flight schedules; sell seats 

and create, modify and retrieve reservations. Learn to use the direct 

reference system to access information about ski conditions, ground 

transportation services and more. Learn to reserve automobiles; 

request services such as special meals and wheelchairs; create and 

transfer passenger profile information; read and interpret domestic 

and international tariff displays; quote fares and corresponding rules 

for domestic and international itineraries; interpret flight information 

and reserve hotel accommodations. 

Cruises, Railways, Hotels and Tours 


Learn to plan both domestic and foreign leisure itineraries that involve 

air, sea and land transportation, lodging, meals, guided tours and a 

variety of other activities. Book tours, choose hotels and cruises and 

use railways for travel. Become familiar with many brochures and 

travel guides, including the Official Steamship Guide International, 

the CLIA Cruise Manual, the Thomas Cook European Timetable, the 

Thomas Cook Overseas Timetable, and the Official Hotel and Resort 

Guide.

Customer Service Skills 


The airline industry is among the most highly competitive industries 

in the world. Most airlines offer the same flight schedules, modern 

aircraft, food and amenities. The greatest edge one airline may create 

over the competition is in its quality of customer service. Identify 

and learn the differences between good and poor customer service. 

Learn to resolve problems and handle difficult customers with selfconfidence 

and professionalism. These skills will continue to help you 

advance in your career, where professionalism and job performance 

are valued and rewarded. 

Drug and Alcohol Awareness & the DOT 


The travel industry enforces strict drug and alcohol policies adhering 

to requirements set by the Federal Aviation Administration. Learn 

about these policies and procedures through guest speakers, videos, 

handouts and classroom discussion. Learn how random drug and 

alcohol testing is administered by the Department of Transportation 

and the consequences of the results. 

Employment Preparation 


The ultimate objective of this 20-week program is to find employment 

in the airline and travel industry. Prepare to find your first job. 

First, explore a variety of employment options and learn about 

responsibilities and standard benefits associated with each position. 

Second, learn how to research companies to find employment 

opportunities best suited to your individual goal. Third, work closely 

with our Career Development Department to develop interviewing 

techniques for use in either group or individual interviews. Also learn 

how to write an effective cover letter, observe professional dress and 

grooming standards and complete employment applications. Focus 

on career growth and career track management and move beyond 

entry level and into advanced positions more rapidly. 

Fare Construction and Ticketing 


Learn how to calculate prices for domestic itineraries and discounted 

fares, how and when to apply penalties, and develop a thorough 

understanding of tariff rules and their application. Become familiar 

with domestic ticketing and related ticketing forms; 4-flight tickets; 

miscellaneous charge orders; the universal credit card charge form; 

refund/exchange notices; special service tickets and excess baggage 

forms. You’ll also get an introduction to the principles of international 

airfare construction and required passenger documentation forms and 

procedures. 

Increasing Human Effectiveness 


Learn how to recognize your potential and increase your self-worth 

and image. Prepare yourself to work with the public by gaining an 

understanding of human behavior and learning how to cooperate with 

co-workers and clients. 

Itinerary Planning 


Learn the many intricacies of effective itinerary planning, using 

such references as the North American Official Airline Guide, the 

Worldwide Official Airline Guide and the North American Business 

Travel Planner. 

Keyboarding Skill Development 


Develop strong keyboarding skills needed to operate computer 

reservations systems. Build familiarity and comfort with the 

keyboard, entering names, numbers and character strings, so you can 

concentrate on important details. Admission to our 20-week program 

assumes no prior keyboarding experience. If you test out of this 

course at 50 wpm, you will have the opportunity to give additional 

attention to other areas of the program. 

Orientation, Career Opportunities and 

the Internet 


Survey a broad range of career tracks and receive an overview of 

the program as a whole. Learn International Air and Hospitality 

Academy’s rules and regulations pertaining to student housing, 

attendance, student services, conduct, dress and grooming guidelines 

and employment assistance. Use the Internet to explore career 

opportunities, hunt for apartments and seek information about airlines 

and many other travel industry subjects. 

Telephone Sales 


The majority of travel industry positions require professional 

telephone sales skills. Develop control, technique and confidence to 

succeed in this area. Gain practical experience through a series of 

scripted situations, combining customer service skills with technical 

expertise on the CRS. As you practice a spectrum of simple to 

complex circumstances, you’ll develop the ability to handle any 

situation you may encounter on the job. 

1 7 

Geography and Destinations 


A well-developed understanding of destination geography is critical 

to the work of travel professionals. Matching the right destination, 

climate, and accommodations to each client is critical to the success 

of any trip. Review the names and locations of the world’s countries 

and major cities, their main attractions, and what the leisure or 

business traveler should take into consideration when traveling to 

each. 

Travel Agency Procedures 


Explore the many factors of travel agency operations and how they 

relate to customers and others in the industry. Study relationships 

between travel agencies and airlines, cruise lines, car rental 

agencies, hotels, resorts and tour companies. Learn record keeping, 

terminology, management procedures and the function of governing 

bodies, such as the International Air Transport Association and ARC.

A I R L I N E R E S E R V A T I O N S 

A N D A I R P O R T S E R V I C E S 

1 0 - W E E K D I P L O M A P R O G R A M 


Educational Objective: Start your new 

career with the airlines in just 10 weeks. Our 

accelerated program is specifically designed 

to prepare you for entry-level reservations 

and customer service positions in the airline 

industry. Learn the passenger service skills 

and sales techniques you’ll need to succeed in 

public contact positions. Also, gain technical skills and confidence that will help you win promotions throughout 

your career. You’ll train through role playing in an environment designed to replicate a real-world workplace. 

This is an accelerated program focusing on specific airline skills. Graduates are immediately qualified for 

reservations sales, ticket agent, gate and ramp agent positions. 

1 8 

Applicants must consult with an admissions 

representative and meet prerequisites before being 

accepted into our 10-week program. Applicants must 

type a minimum of 25 wpm and be at least 21 years old. 

Applicants who are at least 18 may gain acceptance by 

providing a letter from past employer(s) documenting 

a minimum of two years full-time employment in a 

customer service position. Consult the Admissions 

Department for more details. 

Length of Program: 10 Weeks Total Credits: 14.00 


Credit Hours 

Orientation and Career Opportunities ............... .25 

Customer Service Skills .................................... 1.25 

Fare Construction and Ticketing ....................... 2.50 

Telephone Sales ................................................. 2.50 

Airport Operations ............................................. 2.50 

Computerized Reservations .............................. 3.50 

Employment Preparation .................................... .50 

Keyboarding Skill Development ....................... 1.00 

Airport Operations 


Develop skills to work as an airline ticket, gate and ramp agent. 

Subjects include beginning ticketing; ticket reissue/exchange 

fundamentals; penalty calculations; baggage tags; hazardous 

materials; ramp operations; aircraft weight and balance; air 

freight; oversold, canceled and delayed flights; public address 

announcements and simulated ticket counter practice. You’ll also get 

an introduction to airport security issues. 

Computerized Reservations 


The computerized reservations system (CRS) is at the heart of 

most airline and travel activities. Travel professionals find most 

of their information on one of several types of CRSs used in the 

industry. Learn on United Airlines’ Apollo Computer Reservations 

System, similar to most reservations systems, and use the same 

information airline personnel around the nation are using. Learn to 

sine in/sine out; display and interpret flight schedules; sell seats 

and create, modify and retrieve reservations. Learn to use the direct 

reference system to access information about ski conditions, ground 

transportation services and more. Learn to reserve automobiles; 

request services such as special meals and wheelchairs; create and 

transfer passenger profile information; read and interpret domestic 

and international tariff displays; quote fares and corresponding rules 

for domestic and international itineraries; interpret flight information 

and reserve hotel accommodations.

esponsibilities and standard benefits associated with each position. 

Second, learn how to research companies to find employment 

opportunities best suited to your individual goal. Third, work closely 

with our Career Development Department to develop interviewing 

techniques for use in either group or individual interviews. Also learn 

how to write an effective cover letter, observe professional dress and 

grooming standards and complete employment applications. Focus 

on career growth and career track management and move beyond 

entry level and into advanced positions more rapidly. 

Start your new career with the airlines in 

just 10 weeks. Our accelerated program 

is specifically designed to prepare you for 

entry-level reservations and customer service 

positions in the airline industry. 

Customer Service Skills 


The airline industry is among the most highly competitive industries 

in the world. Most airlines offer the same flight schedules, modern 

aircraft, food and amenities. The greatest edge one airline may create 

over the competition is in its quality of customer service. Identify 

and learn the differences between good and poor customer service. 

Learn to resolve problems and handle difficult customers with selfconfidence 

and professionalism. These skills will continue to help you 

advance in your career, where professionalism and job performance 

are valued and rewarded. 

Learn the passenger service skills and 

sales techniques you’ll need to succeed in 

public contact positions. Also, gain technical 

skills and confidence that will help you win 

promotions throughout your career. 

Employment Preparation 


The ultimate objective of this 10-week program is to find employment 

in the airline and travel industries. Prepare to find your first job. 

First, explore a variety of employment options and learn about 

Fare Construction and Ticketing 


Learn how to calculate prices for domestic itineraries and discounted 

fares, how and when to apply penalties, and develop a thorough 

understanding of tariff rules and their application. Become familiar 

with domestic ticketing and related ticketing forms; 4-flight tickets; 

miscellaneous charge orders; the universal credit card charge form; 

refund/exchange notices; special service tickets and excess baggage 

forms. You’ll also get an introduction to the principles of international 

airfare construction and required passenger documentation forms and 

procedures. 

Keyboarding Skill Development 


Develop strong keyboarding skills needed to operate computer 

reservations systems. Build familiarity and comfort with the 

keyboard, entering names, numbers and character strings, so you 

can concentrate on important details. If you test out of this course at 

40 wpm , you will have the opportunity to give additional attention to 

other areas of the program. 

Orientation and Career Opportunities 


Survey a broad range of career tracks and receive an overview of the 

program as a whole. Learn International Air and Hospitality Academy’s 

rules and regulations pertaining to student housing, attendance, 

student services, conduct, dress and grooming guidelines and 

employment assistance. 

Telephone Sales 


The majority of travel industry positions require professional 

telephone sales skills. Develop control, technique and confidence to 

succeed in this area. Gain practical experience through a series of 

scripted situations, combining customer service skills with technical 

expertise on the CRS. As you practice a spectrum of simple to 

complex circumstances, you’ll develop the ability to handle any 

situation you may encounter on the job. 

1 9

2 0 

HOW CREDITS WORK 

Quarter-Credit Hour Definition 

Credit hours are used to measure academic progress and 

satisfactory completion of course requirements. A quartercredit 

hour is equal to 20 clock hours of classroom instruction 

or laboratory work. We evaluate each subject to determine 

how many lecture or laboratory clock hours are needed for 

students to cover the material, then round down to the nearest 

quarter-credit. Most subjects require outside preparation in 

addition to classroom and/or laboratory work. The amount 

of preparation time will vary among students and subjects. 

However, students should anticipate an average of 10 to 15 

hours of homework per week. 

Clock Hour Definition 

One clock hour equals a 55-minute interval devoted to 

classroom or laboratory educational activity. 

TUITION AND FINANCIAL INFORMATION 

Tuition and Fees 

Culinary Arts 

Course Code 805 

Application Fee ......................................................... $ 75.00 

Tuition ....................................................................... $14,925.00 

Total Program Cost ................................................... $15,000.00 

Restaurant Management 


Application Fee ......................................................... $75.00 

Tuition ....................................................................... $8,925.00 


Hospitality Management 



Tuition ....................................................................... $8,925.00 


Baking Arts 



Tuition ....................................................................... $3,925.00 


Airline Reservations and Airport Services 


Application Fee.........................................................$75.00 

Tuition ....................................................................... $3,725.00 


Financial Assistance 

International Air and Hospitality Academy’s Financial Aid 

Department staff will assist you with your financial aid 

application process and determine the financial aid package 

best suited to your individual situation. We are recognized 

as an eligible institution by the United States Department of 

Education for participation in the Federal Family Education 

Loan Program and the Federal Pell Grant Program. Contact 

the Financial Aid Department for further information on these 

and other forms of student financial aid. All programs, except 

for the Airline Reservations and Airport Services program, are 

eligible for federal financial assistance . 

Books and Instructional Materials 

Tuition covers the cost of most learning supplies distributed by 

International Air and Hospitality Academy. Books, instructional 

materials and required supplies are provided when class 

starts. Throughout the program, additional course materials 

are distributed in the form of copyrighted handouts. This 

allows us to keep instructional material current. In the event a 

textbook is lost or destroyed, the student bears responsibility 

for replacement costs. Students may purchase supplies, such 

as pens and paper, on their own. 

ADMISSIONS PROCEDURES 

Applicants must conduct a personal or telephone interview 

with a member of our admissions staff to determine his or 

her ability to meet airline and travel agency employment 

standards. Proof of the applicant’s graduation from high 

school, or the equivalent of a high school diploma, is 

required. Students must provide documentation prior to final 

acceptance. In certain cases, students may be permitted to 

commence training before International Air and Hospitality 

Academy receives certified transcript copies, however, in 

no case will a student be permitted to enter the fifth week 

of training without providing this documentation. Like other 

post-secondary schools and colleges, International Air and 

Hospitality Academy requires applicants to pay all transcript 

Airline/Travel Specialist 


Application Fee ......................................................... $ 75.00 

Tuition ....................................................................... $6,225.00 

Total Program Cost ................................................... $6,300.00

fees charged by their high school, community college or other 

reporting institution. 

At the time of application, the candidate will register for 

a specific class and start date with the assistance of an 

admissions representative. Registration is permitted on a 

space-available basis and may be completed up to the first day 

of class. However, students who apply early are at a definite 

advantage in completing all the arrangements necessary to 

make the transition to school and on to their new career. 

Application interviews may be conducted at International 

Air and Hospitality Academy, or in many cases in the 

applicant’s home town as a part of our airline career seminar 

presentations. In some situations registration may be 

completed via a telephone interview and by mail. Contact the 

Admissions Department for more information. 

Admission Requirements 

Admission to International Air and Hospitality Academy 

requires graduation from high school or the equivalent, 

evidence of sufficient maturity and the ability to succeed 

in International Air and Hospitality Academy’s programs, 

and employability within the industry based on prevailing 

employment standards. Applicants may enroll when they are 

17 years old, but must be at least 18 years old before reaching 

the midpoint of their training. 

English as a Second Language 

Admission to International Air and Hospitality Academy is 

contingent on a demonstrated facility with spoken English. 

If English is not the primary language of an applicant, we will 

endeavor to determine the applicant’s ability to succeed in the 

training. International Air and Hospitality Academy does not 

conduct ESL courses. 

Access for the Disabled 

Campus facilities provide for access by the disabled. However, 

prospective students are advised that, due to the nature of the 

airline industry and the demands of the positions for which we 

train, some restrictions may apply in acceptance of those with 

a disability. Please contact the Admissions Department for 

specific information. 

Graduate Employment Options 

International Air and Hospitality Academy’s graduates have an 

excellent record of obtaining and advancing in good jobs. We 

give every student in good standing assurance in writing of at 

least 10 interview opportunities within the airline and travel or 

hospitality industry. 

Some students may have specific employment objectives 

that may not be available directly through International Air and 

Hospitality Academy at the time they are eligible to interview. 

To help these students develop their new careers along 

lines suited to their personal objectives, International Air and 

Hospitality Academy provides instruction in proven techniques 

for effective self-marketing. 

Students hired prior to completion of the training program are 

required to complete all classes in order to meet graduation 

requirements and receive a diploma. Most employers 

understand this requirement and agree in advance to allow for 

course completion. 

International Air and Hospitality Academy also provides 

continuing employment assistance to students in good standing 

following graduation. A listing of employment opportunities is 

available to graduates via our Employment Hot Line. 

STUDENT SERVICES 

Student Housing 

International Air and Hospitality Academy maintains an 

apartment complex in a safe, quiet neighborhood for the 

exclusive use of our resident students. These apartments are 

fully furnished and include kitchen utensils, dishes, silverware 

and small kitchen appliances. Laundry facilities and local 

telephone service are provided in each apartment. 

Approximately one month before classes start, our student 

housing coordinator will contact students who want to live in 

the academy’s apartments. Students complete a questionnaire 

to help us match students with similar interests and 

backgrounds. Roommate preferences are honored whenever 

possible. New students are met upon arrival by air, rail or bus 

and escorted to housing. 

2 1

Student Lounge 

The student lounge is equipped with vending machines, 

refrigerators and microwave ovens for student use during 

class breaks and meal times. 

students. The academy also maintains a strict drug and 

alcohol policy, consistent with Federal and State Department 

of Education regulations and industry employment standards. 

Sexual harassment and assault are not tolerated at the 

academy and all reasonable measures have been taken to 

prevent such occurrences. Detailed information about these 

issues is provided to all new students on the first day of 

classes. 

Personal Property 

International Air and Hospitality Academy assumes no 

responsibility for the loss of or damage to personal property 

through fire, theft or other causes. 

POLICIES AND ACADEMIC PERFORMANCE 

The policies and standards International Air and Hospitality 

Academy maintains mirror those found in the airline and 

hospitality industries. Their purpose is to assure that every 

student has an opportunity to learn and excel. They are also 

part of preparing for your transition from the academy to the 

workplace. 

2 2 

Health Services 

First-aid supplies for any minor injuries that may occur while 

students are in attendance are available at any time. Students 

who have a medical history of illness requiring special attention 

should notify the Student Services Department and the 

Education Department prior to orientation. Students should 

carry proof of adequate medical insurance coverage in case of 

a medical emergency or other situation that requires medical 

care. 

Special Support Services 

The Student Services Department maintains information about 

area services not available directly through the school, such 

as local child care facilities, public transportation and public 

agencies. 

Student Advising 

The manager of education, administrative staff and instructors 

are available for private advising sessions. In these sessions, a 

student is given the opportunity to discuss in an open manner 

any problem of a personal nature, academic difficulties or 

concerns about the academy. It is our intent for these sessions 

to be brief and to the point and for students to focus on 

exploring solutions. 

Campus Security Issues 

International Air and Hospitality Academy maintains strict 

security on all school property for the safety of its staff and 

Conduct 

International Air and Hospitality Academy expects a high level 

of personal integrity and conduct from its students. Students 

are expected to conduct themselves with discretion and 

regard to their fellow students, instructors, staff and members 

of the airline and travel or hospitality industry. 

The academy does not allow the use of alcoholic beverages or 

illegal drugs in school buildings, on school property (including 

student housing facilities) or at school sponsored functions. 

Any student in possession or under the influence of alcohol or 

illegal drugs is in direct violation of this policy and is subject to 

immediate dismissal from school. 

The academy reserves the right to suspend or dismiss any 

student who engages in unacceptable conduct, such as 

dishonesty, breach of school rules and regulations, destruction 

or theft of school property, or any other activity that infringes 

on the rights of others. Information about crime on campus, 

as required of all post secondary educational institutions 

by federal regulation, is available through the Admissions 

Department. 

Dress and Grooming 

Getting a job in the airline or hospitality industry is the ultimate 

objective of the academy’s training programs. Employers 

within the industry typically have rigid standards regarding 

grooming and dress. Professional standards of grooming and 

dress are an intrinsic part of all academy program training. No 

casual attire may be worn during classes or while using the 

school’s facilities before or after classes. All applicants will be 

provided with a detailed set of dress and grooming guidelines 

upon acceptance to International Air and Hospitality Academy.

Students are issued laminated identification badges upon entry 

to the academy, similar to those most airline employers require 

employees to display on the job. Students are to wear these 

identification badges at all times while on campus. 

Grading Policy and Satisfactory Progress 

Academic performance is graded on a scale of 0 – 100 

percent. The cumulative numeric average at any stage of 

the program is calculated by combining the scores of each 

quiz and exam. A handout will be provided to each student 

on the first day of classes illustrating the method by which 

averages are calculated. The student with the highest overall 

numeric average in each class will be designated as the Class 

Valedictorian. A different student achieving the highest overall 

numeric average on all computer exams will receive the 

Computer Proficiency Award. Students who achieve an overall 

GPA of 4.14 or higher qualify for the President’s List. Students 

who achieve an overall GPA of 3.6 or higher qualify for the Air 

and Hospitality Academy’s Honor Roll. 

Academic achievement and skill development are essential 

criteria for satisfactory progress during training and serve as 

an important predictor of a student’s ability to be employed 

and promoted. An overall cumulative numeric average of 80 

percent or better must be maintained throughout the program 

and serves as a minimum standard for graduation. It is the 

responsibility of the student to make up all class work that 

is missed due to tardiness or absence. In no instance will a 

student incur an ‘incomplete’ grade. 

Each week, accumulated performance is reviewed by the 

instructional staff. Students whose cumulative numeric 

average falls below 85 percent will be advised by the 

education staff. Students will receive suggestions on how 

to improve study skills and will be encouraged to schedule 

tutorial assistance and participate in student study groups. All 

advising sessions pertaining to academic performance will be 

documented by the instructor. 

Grading System 

Classification Letter Grade Weighted Numeric 

Excellent A 94-100% 

Above Average B 87-93.9% 

Average C 80-86.9% 

No Pass NP 0-79.9% 

Recipients of financial assistance under the Federal Family 

Educational Loan Program or other federal or state loan 

programs must maintain “satisfactory progress” to remain 

eligible to receive financial assistance under these programs. 

This requirement may apply to other financial assistance 

programs as well. 

education or school director will actively follow up with both 

instructor and student to assess academic progress. Should 

the student continue to fail quizzes and exams during the 

probationary period, showing no sign of improvement, he 

or she will be dismissed prior to the end of the probationary 

period. This period may be extended beyond two weeks, 

providing the student is passing quizzes and exams and 

showing satisfactory progress. A student who fails to 

effectively raise and/or maintain his or her cumulative number 

average once placed on academic probation may be subject to 

dismissal. 

Graduation Requirements 

An overall cumulative numeric average of 80 percent or 

better must be maintained throughout academy programs 

and serves as a minimum standard for graduation. In addition, 

students must be current on all payment arrangements prior to 

graduation. 

Transcripts and Records 

International Air and Hospitality Academy maintains a complete 

permanent record of every student. A copy of a student’s 

academic record is provided to prospective employers on the 

student’s behalf and one copy is given to each graduate. The 

academy will not release academic records for any student or 

graduate who at the time of the request is late in repaying any 

financial obligation to the academy. 

In compliance with Public Law 93-380, “The Family 

Educational Right to Privacy Act” of 1974, the academy 

has adopted policies and procedures that permit students 

the opportunity to view and, upon written request, receive 

a complete copy of his or her academic records, files, 

documents and other material containing information directly 

related to the student. Academic records do not include 

working papers concerning the student, such as informal 

notes, interoffice correspondence or communications of a 

similar nature. These records are in the sole possession of 

2 3 

Academic Probation 

If a student’s cumulative numeric average falls below 80 

percent after the first two weeks of a course, he or she will 

be referred to the manager of education or school director 

and placed on academic probation, not to exceed two weeks. 

During the two-week probationary period, the manager of

2 4 

the academy and are not made available to persons outside 

the employ of International Air and Hospitality Academy. The 

academy will not permit access to or release of academic 

records without the written consent of the student. A nominal 

charge of $10 will apply to all requests for such records. 

International Air and Hospitality Academy’s enforcement of 

the Federal Right to Privacy Act’s provisions may be subject 

to override in the event a duly authorized law enforcement 

agency requests cooperation and/or access to student records. 

Credit Transfer and Exemptions 

Due to the technical nature of the training and the need for 

continuity of subject matter, credit for previous education, 

training or experience is generally not applicable. In the event 

that a student’s background includes training or experience 

directly related to a portion of the program, the student may 

elect to challenge those portions of the course. A score of 95 

percent or higher must be achieved on the exemption exam 

to obtain exemption. Students of the 20-week Airline/Travel 

Specialist program may satisfy their keyboarding requirement 

by testing out at 40 wpm. Students of the 10-week Airline 

Reservations and Airport Services program must test out at 30 

wpm to satisfy their keyboarding requirement. A student who 

successfully challenges a portion of the program can use the 

additional time to improve mastery of other subject matter. 

International Air and Hospitality Academy will obtain written 

records on a VA beneficiary’s previous education and 

experience, complete an evaluation, grant credit where 

appropriate and advise the VA claimant and the Veteran’s 

Administration accordingly. 

Transfer of credits earned at International Air and Hospitality 

Academy to another post-secondary institution is at the sole 

discretion of that institution. International Air and Hospitality 

Academy makes no representation, written or implied, 

regarding transferability of credits earned in its programs. 

Class Size 

The maximum number of students in a typical class or 

laboratory situation is 31, with class enrollment averaging 

between 22 and 25. 

Attendance 

Regular attendance in classes is essential. Cultivation of 

desirable work habits is just as important as the development 

of technical skills. By maintaining a habit of regular attendance 

and punctuality, students will find satisfactory academic 

performance more attainable and will demonstrate to potential 

employers their suitability as employees. Attendance records 

are provided upon request to prospective employers. It is 

the student’s responsibility to make up all class work that is 

missed due to tardiness or absence. Absences will be excused 

as outlined: 

1) International Air and Hospitality Academy arranges with 

or receives written verification from an employer of an 

industry-related job interview for an eligible student. 

Unverified interviews will not be allowed. 

2) A student provides written evidence of jury duty, court 

subpoena or court order. 

3) A student provides written evidence of a court appearance 

associated with a divorce or child custody proceeding. 

4) In the event of a death or serious illness requiring overnight 

hospitalization of an immediate family member, a maximum 

of three days of absence is permissible. 

5) In the event of overnight hospitalization and/or non-elective 

surgery, a maximum of three days of absence is permissible. 

6) A student provides verification of a traffic accident occurring 

while en route to class. 

A tardy is defined as being 3-15 minutes absent from class. 

Every two incidents of tardiness will count as an absence. An 

absence is defined as being 16 or more minutes late to class. 

Program Code 106: A maximum of two unexcused absences 

are allowed. Should a student exceed this number, they will be 

dismissed from the program. In the event that two unexcused 

absences have occurred, a final letter of warning will be 

issued, advising the student and other concerned parties 

that one further incident of absence will result in immediate 

dismissal and loss of all privileges. 

Program Code 803: A maximum of four unexcused absences 

are allowed in course 803. Should a student exceed this 

number, they will be dismissed from the program. In the 

event that four unexcused absences have occurred, a final 

letter of warning will be issued, advising the student and other 

concerned parties that one further incident of absence will 

result in immediate dismissal and loss of all privileges. In the 

event a student misses more than three consecutive days of

class, the student will be required to meet with the manager 

of education or school director and be advised of his or her 

options. After a review of the student’s current cumulative 

numeric average and classroom performance, the student may 

be given the following options: 

1) Make up missed classroom work and continue with current 

class. The student will be advised of the attendance policy, 

which permits a minimum of four absences and will be 

provided with the guidelines and time frames regarding his 

or her responsibility to make up missed work. 

2) The student may elect to take a leave of absence effective 

the first day of consecutive absences and join a subsequent 

class. This will not result in additional tuition or fees. 

However, it may result in additional housing expenses. 

If absence is due to an illness, the student is required to 

contact the academy at least 15 minutes prior to class time, 

and if the student presents a physician’s release, he or she will 

be permitted to take quizzes and exams that were missed for 

full credit. 

Only national holidays are observed by the academy. 

Leave of Absence 

A student may request a temporary leave of absence in the 

event that it becomes necessary to leave school for a period 

of time due to illness or emergency. Leaves are granted at 

the discretion of the manager of education, (see “Completion 

Time”). Students whose leave of absence exceeds 60 days 

may need to reapply for Federal Financial Aid, and should 

obtain specific information from the school’s Financial Aid 

Department. 

Only one leave of absence is permitted during a 12-month 

period. A returning student may review material previously 

covered. However, the previous acquired quiz and exam 

scores will be used in determining the cumulative numeric 

average of the student. Students should contact the manager 

of education or school director prior to taking a leave of 

absence to make appropriate arrangements. 

Withdrawal 

Withdrawal or drop is termination of enrollment from 

International Air and Hospitality Academy prior to course 

completion. Students who wish to officially drop from the 

State of Washington Refund Policy—Applies to all students except State of Oregon residents. 

If you leave school You are charged Example 

Within the first week 0% of the cost $6,025 x 0% = $0 tuition charge or a 

reduction of tuition charge of $6,025 

After the first week, but within the first 

10% of the course length 

After 10% and through 25% of the 

course length 


course length 

After completion of more than 50% 

of the course length 

10% of the tuition cost, plus the 

application fee 







$6,025 x 10% = $602.50 

tuition charge + $75 application fee 

$6,025 x 25% = $1,506.25 


$6,025 x 50% = $3,012.50 


$6,025 x 100% = $6,025.00 


2 5 

State of Oregon Refund Policy—Applies only to State of Oregon residents 

If you leave school You are charged Example 

Within the first week 0% of the cost $6,025 x 0% = $0 tuitioncharge or a 

reduction of tuition charge of $6,025 

After the first week, but within the first 

10% of the course length 


course length 


course length 


course length 


course length 

After completion of more than 50% 

of the course length 













$6,025 x 10% = $602.50 


$6,025 x 20% = $1,506.25 tuition 

charge + $75 application fee 

$6,025 x 30% = $1,807.50 tuition 


$6,025 x 40% = $2,410.00 tuition 


$6,025 x 50% = $3,012.50 tuition 


$6,025 x 100% = $6,025 tuition 

charge + $75 application fee

2 6 

academy must consult with the manager of education or 

school director. The appropriate form(s) will be completed, 

signed and made a part of the student’s file. Students who fail 

to officially drop will be designated as a drop/failure. Students 

who subsequently wish to re-enter the academy must request 

readmission by petition to the manager of education or school 

director. Readmission will be predicated upon an assessment 

of the petitioner’s commitment and probability of successful 

course completion. Readmission will further be contingent 

upon available space. International Air and Hospitality Academy 

will reserve the right to deny any petition for readmission at its 

sole discretion. Readmission may be limited to certain months 

at the discretion of the manager of education. 

Completion Time 

Under circumstances that require a student to withdraw from 

class and restart at a later date, the maximum additional class 

time allowable is one-half the scheduled length of the program 

as measured in weeks. Students who re-enter the program 

and complete training within 150 percent of the scheduled 

program length will not incur additional tuition expenses. 

However, other additional charges, such as student housing 

expenses, may be incurred. 

Termination of Training 

International Air and Hospitality Academy reserves the right 

to rescind the enrollment agreement and terminate the 

enrollment of any student within the first 10 school days 

of that student’s attendance at its sole discretion. In such 

an event, the student shall be entitled to a refund of the 

registration and tuition fees previously paid. Under these 

circumstances, neither party shall have any further obligation 

under the enrollment agreement. 

In the event that International Air and Hospitality Academy 

determines admission to the academy was gained in part as 

the result of inaccurate information provided by the student, 

and correct information would render the student ineligible 

for admission, the academy reserves the right to rescind the 

student’s enrollment agreement and terminate enrollment. If 

such termination occurs subsequent to student attendance for 

10 school days, refund of any money paid will be subject to 

the academy’s published tuition refund policy. 

Student Appeals 

Students who have a specific complaint or grievance are 

encouraged to contact an appropriate member of the school’s 

administration. In the case of an academic problem, the 

student will be directed to the manager of education on 

campus. If the complaint or grievance relates to student 

housing, the student will be directed to the manager of 

housing. In the case of all other complaints or grievances, the 

student will be directed to the school director. All students are 

advised of the complaint procedure on the first day of classes. 

Students may appeal any ruling to the school director. 

In the event that this appeal proves unsatisfactory to the 

student, the academy directs the student to contact the State 

Approval Agency as listed in the “Notifications” section of this 

catalog. 

Cancellation Policy 

Should an applicant be rejected for admission, the academy 

will refund all money paid within 30 days from the date of 

the application. An applicant may cancel his or her enrollment 

at any time by contacting the student services office at 

the address on the front of the enrollment agreement and 

application. If a cancellation notice is received by the academy 

within five business days of signing the enrollment agreement, 

all moneys paid will be refunded. Applicants who cancel their 

enrollment prior to entrance, but after five days from signing 

the enrollment agreement will be refunded all moneys, except 

for the application fee. Refunds will be made within 30 days 

after receipt of notice that an applicant is canceling. 

Tuition Refund Policy 

In the case of a student’s prolonged illness or accident, a death 

in the family, or other circumstances that make it impractical 

to complete the course, the academy shall make a settlement 

that is reasonable and fair to both. If the academy discontinues 

instruction in any program after students enter training, 

including circumstances in which the academy changes its 

location, students must be notified in writing of such events. 

In this case, students are entitled to a pro-rata refund of all 

tuition and fees paid unless comparable training is arranged for 

by the academy and agreed upon, in writing, by the student. 

A written request for such a refund must be made within 90 

days from the date the program was discontinued and the 

refund must be paid within 30 days after receipt of such a 

request. 

Return of Title IV Funds Policy 

The law specifies how International Air and Hospitality 

Academy must determine the amount of Federal Student 

Aid (FSA) assistance a student earns if he or she withdraws 

from school. This amount is determined on a pro-rata basis. 

For example, if a student completed 30 percent of his or her 

period of enrollment, the student will earn 30 percent of the 

assistance he or she was originally scheduled to receive. Once 

a student has completed more than 60 percent of his or her 

period of enrollment, the student earns all the assistance that 

he or she was scheduled to receive. The

FSA programs at International Air and Hospitality Academy 

covered by this law include Federal Pell Grants, Stafford Loans 

and PLUS Loans. 

If a student received (or the academy or student’s parent 

received on the student’s behalf) less assistance than the 

amount earned, he or she may be able to receive those 

additional funds. If the student received more assistance than 

earned, the academy and/or student must return excess funds. 

If a student did not receive all of the funds earned, he or she 

may be due a post-withdrawal disbursement. If the postwithdrawal 

disbursement includes loan funds, the student may 

choose to decline the loan funds to avoid incurring additional 

debt. In no case will a student earn Stafford or PLUS loan 

funds if he or she withdraws prior to completion of the first 30 

days of the enrollment period. 

International Air and Hospitality Academy must return the 

following amount of money, even if it didn’t keep this amount 

of a student’s FSA program funds. 

1. Institutional charges multiplied by the unearned percentage 

of funds, or 

2. The entire amount of excess funds 

If the academy is not required to return all of the excess funds, 

the student must return the remaining amount. Any loan funds 

a student must return must be repaid by the student or the 

student’s parent (in the case of a PLUS Loan) in accordance 

with the terms of the promissory note. That is, the student 

makes scheduled payments to the holder of the loan over a 

period of time. 

Any amount of unearned grant funds a student must return is 

called an overpayment. The amount of a grant overpayment 

that must be repaid is half of the unearned amount. The 

student must make arrangements with the Department of 

Education to return the unearned grant funds. 

The requirements for FSA program funds when a student 

withdraws are separate from International Air and Hospitality 

Academy’s refund policy. Therefore, a student may still owe 

funds to the academy to cover unpaid institutional charges or 

any FSA program funds the academy was required to return. 

Consult the following chart for our refund policy. 

Notifications 

International Air and Hospitality Academy pledges to give 

every student an opportunity to express concerns and 

receive clarification from our administrative staff. We 

encourage students to discuss any problems with the school’s 

administrative staff. Details of our student complaint policy and 

procedures are made available to all students and published in 

the school’s Student Handbook, issued during orientation. 

If a student is unable to receive a response, or feels that his 

or her rights have been violated, the student may file a written 

complaint with the appropriate state agency. Addresses for 

the appropriate agency in a state not listed in this section can 

be obtained from the school director. If the student is unable 

to resolve the situation through these procedures, the student 

may bring a court action against the school if he or she suffers 

damage as a result of the school’s or its representative’s 

violation of the law. 

This school is licensed under chapter 28C.10 RCW; inquiries or 

complaints regarding this or any other private vocational school 

may be made to the: 

Washington Workforce Training and Education 

Coordinating Board 

128 Tenth Avenue SW 

PO Box 43105 

Olympia, Washington 

98504-3105 

(360) 753-5662 

Oregon Department of Education 

Public Service Building 

255 Capitol Street NE 

Salem, Oregon 97310-0203 

(503) 378-5810 

Student Complaint/Grievance Procedure 

Schools accredited by the Accrediting Commission of Career 

Schools and Colleges of Technology must have a procedure 

and operational plan for handling student complaints. If 

a student does not feel that the school has adequately 

addressed a complaint or concern, the student may consider 

contacting the Accrediting Commission. All complaints 

considered by the commission must be in written form, 

with permission from the complainant(s) for the commission 

to forward a copy of the complaint to the school for a 

response. The complainant(s) will be kept informed as to the 

status of the complaint as well as the final resolution by the 

commission. 

Please direct all inquiries to: 

Accrediting Commission of Career Schools and 

College of Technology 

2101 Wilson Blvd. / Suite 302 

Arlington, VA 22201 

(703) 247-4212 

A copy of the Commission’s Complaint Form is available at the 

school and may be obtained by contacting the school director. 

2 7

2004 / 2005 CALENDAR 

Class Begins Course 803 Course 106 Courses 805, 806 Course 808 

Graduates Graduates & 807 Graduates Graduates 

September 7, 2004 February 2, 2005 

September 13, 2004 November 17, 2004 

October 4, 2004 March 2, 2005 

October 11, 2004 December 15, 2004 July 1, 2005 * 

November 1, 2004 March 30, 2004 

November 29, 2004 April 27, 2005 

Observed Holidays and Class Breaks 

September 6, 2004 

TBA 

November 25-26, 2004 

December 20-December 31, 2004 

Labor Day 

Instructor Inservice Day 

Thanksgiving 

Winter Break 

2 8 

This school is licensed under chapter 28C.10 RCW. Inquiries or complaints regarding this or any other private vocational school may be made to the Workforce Training 

and Education Coordinating Board, 128 Tenth Avenue SW, P.O. Box 43105, Olympia, WA 98505-3105, (360) 753-5662. 

The Accrediting Commission of Career Schools and Colleges of Technology will make available to interested parties comparable program information related to tuition, 

fees and program length. They may be contacted at: 2101 Wilson Blvd., Suite 302, Arlington, Virginia 22201, (703) 247-4212. 

International Air Academy, Inc. is incorporated in the State of Washington and is wholly owned by Lynn Rullman and Suzy Taylor. 

Revised and published January, 2004. Photographs of the school facilities provided by International Air Academy. Photographs of employment situations and travel 

destinations courtesy of United Airlines.

CULINARY ARTS 

RESTAURANT MANAGEMENT 

HOSPITALITY MANAGEMENT 

BAKING ARTS 

AIRLINE/TRAVEL 

HANDS-ON EXPERIENCE 

QUALIFIED CANDIDATES 

CAREER OPPORTUNITIES 

LATEST TECHNOLOGY 

COMMITMENT

2 0 0 5 C A T A L O G - International Air and Hospitality Academy

Create successful ePaper yourself

Delete template?

Save as template?