About Us
The International Culinary School
The seven-quarter International Culinary School program emphasizes hands-on training beginning with basic food preparation skills and continuing through advanced culinary arts techniques. The program includes a foundation in health, safety, and nutrition studies, as well as a solid business background in cost control, supervision of food service personnel, and the management of a commercial kitchen. A baking and pastry option may be selected, for a total of eight quarters.
The Associate in Arts degree program in Culinary Arts is accredited by the American Culinary Federation (ACF).
The 12-quarter Culinary Arts Management degree program moves beyond culinary arts with courses in the management and business skills needed for success in the culinary field. Students apply practical culinary arts skills and management theories of culinary arts management in a senior practical capstone course that culminates in an elegant dining event.
Diploma programs are also offered in culinary arts and baking and pastry.
For more information, visit aia.artinstitutes.edu/programs.
International Culinary School Arts Students
Of all 2003 International Culinary School Associates in Arts graduates, 99 percent were working in a related field within six months of graduation earning an average starting salary of $29,768. Graduates have joined the staffs of luxury resorts, fine dining restaurants and contract food service companies. Entry-level positions include prep cook, baking trainee, and catering assistant. With experience, graduates can advance to positions such as sous chef, executive chef, private chef, or food and beverage director. Others have become personal chefs, opened restaurants, or started catering companies.
