Course Descripons - The Art Institutes

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Culinary & Hospitality Requirements for B.A.S. in Culinary Management Course Core Courses Title Prerequisites and Course Sequences Credits CULA100 Concepts & Theory of Culinary Techniques 3 CULA105 Fundamentals of Classical Techniques 5 CULA115 American Regional Cuisine 5 CULA123 Sustainable Purchasing and Controlling Costs 4 CULA125 Introduc� on to Baking and Pastry Techniques 5 CULA200 Garde Manger 6 CULA203 La� n Cuisines 3 CULA210 Nutri� on 3 CULA212 Asian Cuisine 3 CULA216 Classical European Cuisine 3 CULA220 Management by Menu 3 CULA225 A la Carte Restaurant Kitchen 3 CULA230 Dining Room Service 3 CULA235 Food & Beverage Opera� ons Management 4 CULA298 Art Culinaire 3 CULA299 Culinary Associate Capstone 3 CUL216 Catering & Event Management 4 CUL224 Oenology & Vi� culture 4 CUL300 Management Externship 4 CUL301 History & Culture of Cuisine 4 CUL302 Modern Leadership - Food Service 4 CUL304 From Farm to Plate 2 CUL305 Global Management and Opera� ons in the Hospitality Industry 4 CUL311 Human Resource Management 4 CUL312 Innova� on and Entrepreneurship 4 CUL313 Property Management 3 CUL314 Foodservice Technology and Informa� on 4 CUL317 Foodservice Financial Management 4 CUL319 Quality Service Management and Training 4 CUL323 Senior Project Capstone 4 Suppor� ng Courses HM117 Diversity & Ethics in Hospitality 4 HM226 Hospitality Sales & Marke� ng 4 IC202 Management, Supervision & Career Development GEN105 for degree students 4 General Educa� on Courses GEN101 English I GEN095 or placement 4 GEN102 English II GEN101 4 GEN105 Eff ec� ve Speaking GEN101 at ILIC 4 GEN155 Intro to Financial Mathema� cs GEN098 or placement 4 GEN201 Spanish I GEN101, GEN105 4 GEN202 Spanish II GEN101, GEN105, GEN201 4 GEN241 Economics GEN101, GEN105 4 GEN273 Applied Chemistry GEN101, GEN105, GEN098 or placement 4 Humani� es & Fine Arts 200-Level Elec� ve GEN101, GEN105 4 Humani� es & Fine Arts 300-Level Elec� ve GEN102, and one course from GEN205-GEN233 4 Mathema� cs Elec� ve GEN098 or placement 4 Physical & Life Science 200-Level Elec� ve GEN101, GEN105, and GEN098 or placement 4 Social Science 300-Level Elec� ve GEN102, and one course from GEN241-GEN248 4 GEN399 General Educa� on Capstone All required 100-level courses; at least 5 200-level courses; and at least one course between 310 and 382 4 15 Academic Programs
Culinary & Hospitality CULINARY ARTS, Associate of Applied Science Off ered at Chicago, Michigan, Cincinna� Program Mission The Culinary Arts Associate of Applied Science Degree program provides students with fundamentals in culinary techniques, food produc� on skills and cri� cal thinking skills. Students study the fundamentals of cooking, baking and pastry, as well as the art of the cold kitchen. Food produc� on skills are complimented with basic food service management skills. Graduates of the program compete for entry-level posi� on in the food service industry. Desired Student Outcomes 1. Culinary theory and terminology: Graduates will display profi ciency of various culinary procedures and applica� ons, will be able to defi ne and apply appropriate culinary terminology. 2. Cooking: Graduates will be able to produce products according to desired outcomes based on desired quality standards. 3. Cuisines: Graduates will be able to iden� fy elements of various cuisines. 4. Finance: Graduates will understand cost factors of food produc� on and be able to analyze fi nancial statements for foodservice opera� ons, and be able to eff ect change. 5. Professional awareness: Graduates will have an understanding of culinary careers and the structure and culture of the culinary fi eld; they will understand professional and ethical behavior in the workplace. 6. Communica� on: Graduates will demonstrate eff ec� ve interpersonal rela� ons in a culinary team. In a commercial se� ng they will be able to read customer needs and create a clear menu. 7. Problem-solving: Graduates will be able to iden� fy and solve problems related to food prepara� on and menu development 8. Context: Graduates will understand their profession in rela� on to world geography and cultures, legal environment (sanita� on, alcohol service), agriculture, biology (nutri� on), physiology (taste, eff ect of alcohol), chemistry, sustainability, research, contemporary movements (organic, vegetarian, locavore). Program Descrip� on The Culinary Arts Associate of Applied Science Degree program provides students with fundamentals in culinary techniques, food produc� on skills and cri� cal thinking skills. Students will study the fundamentals of cooking, baking and pastry, as well as the art of the cold kitchen. Food produc� on skills are complimented with basic food service management skills. Graduates of the program compete for entry-level posi� ons in the food service industry. Gradua� on Requirements To receive an Associate of Applied Science degree (A.A.S.) in Culinary Arts students must complete a minimum of 90 quarter-credits with 24 quarter-credits in general educa� on courses and 66 quarter-credits in the specialty area with a cumula- � ve GPA of 2.0 or higher. Students must be state-cer� fi ed in sanita� on to complete the degree. Also a student must receive a passing grade or credit for all required course work and sa� sfy all fi nancial obliga� ons with The Illinois Ins� tute of Art. 16 Academic Programs
Page 3 and 4: Introduction 1 Academic Programs 6
Page 5 and 6: The Illinois Ins� tute of Art Le
Page 7 and 8: The Illinois Ins� tute of Art The
Page 9 and 10: Academic Aff airs Academic Aff airs
Page 11 and 12: Academic Aff airs Study Abroad Prog
Page 13 and 14: Degree Requirements Requirements fo
Page 15 and 16: Adver� sing ADVERTISING, Bachelor
Page 17: Culinary & Hospitality CULINARY MAN
Page 21 and 22: Culinary & Hospitality HOSPITALITY
Page 23 and 24: Culinary & Hospitality HOSPITALITY
Page 25 and 26: Fashion FASHION DESIGN, Bachelor of
Page 27 and 28: Fashion FASHION MARKETING & MANAGEM
Page 29 and 30: Fashion FASHION MERCHANDISING, Asso
Page 31 and 32: Visual Communica� ons GRAPHIC DES
Page 33 and 34: Visual Communica� ons GRAPHIC DES
Page 35 and 36: Visual Communica� ons ILLUSTRATIO
Page 37 and 38: Interior Design INTERIOR DESIGN, Ba
Page 39 and 40: Interior Design Note: Twenty-four h
Page 41 and 42: Interior Design INTERIOR DESIGN, As
Page 43 and 44: Media Arts AUDIO PRODUCTION, Bachel
Page 45 and 46: Media Arts DIGITAL FILMMAKING & VID
Page 47 and 48: Media Arts VIDEO PRODUCTION, Associ
Page 49 and 50: Media Arts DIGITAL PHOTOGRAPHY, Bac
Page 51 and 52: Media Arts GAME ART & DESIGN, Bache
Page 53 and 54: Media Arts MEDIA ARTS & ANIMATION,
Page 55 and 56: Media Arts VISUAL EFFECTS & MOTION
Page 57 and 58: Media Arts WEB DESIGN & INTERACTIVE
Page 59 and 60: Media Arts WEB DESIGN & INTERACTIVE
Page 61 and 62: Diploma Programs DIPLOMA PROGRAMS D
Page 63 and 64: Diploma Programs CULINARY ARTS, Dip
Page 65 and 66: Diploma Programs RESIDENTIAL DESIGN
Page 67 and 68: Diploma Programs DIGITAL IMAGE MANA
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WEB DESIGN & INTERACTIVE COMMUNICAT
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Course Descrip� ons NOTE: Where n
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Course Descrip� ons also covered.
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Course Descrip� ons CULA105 Funda
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Course Descrip� ons CUL242 Show P
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Course Descrip� ons DFV302 Media
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Course Descrip� ons DPH416 Art Di
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Course Descrip� ons FM128 Costume
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Course Descrip� ons implement a p
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Course Descrip� ons coordinate th
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Course Descrip� ons GEN223 United
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Course Descrip� ons GEN315 Beyond
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Course Descrip� ons HM320 Hospita
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Course Descrip� ons ID300 Profess
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Course Descrip� ons ILD160 Storyb
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Course Descrip� ons MAA467 3D Mod
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Course Descrip� ons WDIM333 Web D
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Admissions Graphic Design for the W
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Admissions plicant’s “fi rst”
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Administra� ve & Financial Servic
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Academic Policies Assessment of Stu
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Academic Policies End of the Fourth
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Academic Policies predict success.
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Academic Policies In this example:
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Academic Policies student reassignm
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Academic Policies A� er Matricula
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Academic Policies a vic� m or wit
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Academic Policies of the Academic H
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Academic Policies are required to s
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Student Aff airs offi ce assists qu
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Student Aff airs MyAiCampus My AiCa
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Student Aff airs should report the
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Student Aff airs intended to modify
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Student Aff airs 4. The decision of
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Faculty & Administra� on FACULTY
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Faculty & Administra� on Jennifer
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Faculty & Administra� on Fern Szy
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Faculty & Administra� on Kimberly
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Faculty & Administra� on Hope Mil
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Faculty & Administra� on Laura He
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Faculty & Administra� on IT Deskt
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Academic Calendar Summer Quarter 20
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Index Academic Advising 131 Academi
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Course Descripons - The Art Institutes

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