Course Descripons - The Art Institutes

Diploma Programs
CULINARY ARTS, Diploma
Off ered at Chicago, Cincinna� , Michigan
Mission Statement
The mission of the Culinary Arts program is to provide an environment for students to become learners who possess the
skills, knowledge, crea� vity and ethical values necessary in the rapidly changing, culturally diverse culinary professions.
Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen
to the students. The approach to educa� on relies heavily on actually par� cipa� ng in projects that are prac� cal and
technical in scope. Students will have the opportunity to prepare a variety of interna� onal recipes u� lizing the correct techniques,
ingredients and equipment which meet industry quality standards.
Program Descrip� on
The Art of Cooking diploma 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� on in the food service industry.
Program Objec� ves
Upon successful comple� on of the program, graduates should be able to:
1. Culinary procedures: Establish and maintain safety and sanita� on procedures
2. Cooking: Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
3. Cuisines: Prepare a variety of interna� onal recipes u� lizing the correct techniques, ingredients and equipment which
meet industry quality standards
4. Professionalism: Defi ne and ar� culate the core values of the culinary professional.
5. Professional awareness: Seek entry-level posi� ons in commercial and ins� tu� onal food service se� ngs.
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
CULA207 World Cuisines 2
CULA210 Nutri� on 3
CULA212 Asian Cuisine 3
CULA225 A la Carte Restaurant Kitchen 3
CULA230 Dining Room Service 3
CULA235
Suppor� ng Course
Food & Beverage Opera� ons Management 4
IC202 Management, Supervision & Career Development 4
60 Academic Programs