The International Culinary School at
The Art Institute of Fort Lauderdale
Introducing The International Culinary School at
The Art Institute of Fort Lauderdale, an innovative approach to culinary education. Our programs offer you a taste of food from around the world as you are introduced to international recipes and techniques. Curriculum is influenced by industry professionals and we think you?ll agree that as you uncover world cuisines through our programs, you?ll also uncover a world of possibilities.

Degrees offered are listed below:

Culinary Management
Bachelor of Science - 12 Quarters

The Bachelor of Science in Culinary Management prepares graduates for food service-related management and supervisory trainee positions. The program provides an opportunity for students to become competent in the identified priorities of the foodservice industry, communication, training, leadership, motivation, management, human resources, technology, accounting, marketing, and customer relations. These skills prepare graduates for entry-level positions, including assistant front-of-the-house manager, assistant kitchen manager, management trainee, assistant department manager, restaurant chef, and sous chef. The length of the program is twelve [12], eleven [11] week quarters.
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Baking & Pastry
Associate of Science - 7 Quarters

The Associate of Science in Baking & Pastry prepares students for entry-level employment opportunities in the professional food service industry and management areas. Students develop competencies in the art of baking, desserts, and cake decoration with a focus on culinary skills, core baking and pastry courses, and business courses. The length of the program is seven [7], eleven [11] week quarters.
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Culinary Arts
Associate of Science - 7 Quarters

The Associate of Science in Culinary Arts prepares students with a market-driven, competency-based education delivered by faculty with appropriate credentials and industry experience. This program prepares graduates for entry-level positions such as baking and pastry cook, garde manger cook, and station chef. The length of the program is seven [7], eleven [11] week quarters.
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Art of Cooking
Diploma Program - 3 Quarters

The 9-month program in the Art of Cooking trains the student in the basics of culinary art. The student learns speed, coordination, and teamwork. Graduates are prepared for entry-level positions as preparation cooks, line cooks, baking and pastry cook, banquet cook, breakfast cook, and shift leaders. The length of the program is three [3] eleven, [11] week quarters.
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Learn more in our online catalog:

• curriculum
• view faculty