The Art Institute of Las Vegas believes in learner-centered instruction that is measured by each student's success. Our faculty, many of whom are working professionals, achieve this by sharing their professional knowledge in the classroom. Faculty members strive to provide value and service for each student's investment by helping students to strengthen their skills and cultivate their creative talent through curricula that is carefully designed to prepare graduates to seek entry-level positions in their chosen fields. Instructional methods at The Art Institute of Las Vegas include lecture, demonstrations, labs, one-on-one tutorials, and periodic examinations. Except for internships, field trips, online courses, and occasional independent studies, all instruction is conducted in a classroom or laboratory settings. Faculty members arrange study trips to local cultural and commercial sites as an integral part of each student's training. These trips, along with scheduled out-of-town seminars and visits, offer valuable exposure to places and events relating to the student's field of study. The costs related to optional study trips are not included in regular tuition or fees.
Raymond Bar, Culinary Arts; Culinary Management
BS, Hotel and Restaurant Management Administration, Ecole Hoteliere de Geneve – Geneva Switzerland
AA, Federal Apprenticeship, Culinary Art Le Grand Chene Restaurant at the Lausanne Palace, Lausanne Switzerland
Larry Baumann, Culinary Arts; Culinary Management
Claude Cevasco, Culinary Arts; Culinary Management
Jean-Noel Derval, Culinary Arts; Culinary Management
Craig Frigaard, Culinary Arts; Culinary Management
MHA, Hospitality Administration, University of Nevada – Las Vegas, Las Vegas, NV
BS, Hotel Administration, University of Nevada – Las Vegas, Las Vegas, NV
BA, Education, Arizona State University, Tempe, AZ
Myron “Keith” Norman, Culinary Arts
Ed Shortsleeve, Culinary Arts; Culinary Management
AS, Culinary Arts, Johnson & Wales University, Providence, RI
Christophe Sorel, Culinary Arts
Suzanne Sorel, Culinary Arts
BFA, Fine Art, School of Visual Arts, New York, NY
Christopher Van Zele, Culinary Management
MHA, Hospitality Administration, University of Nevada – Las Vegas. Las Vegas, NV
BA, Hotel Administration University of Nevada Las Vegas – Las Vegas, NV
Michelle Vietmeier, Culinary Arts; Culinary Management
BA, Liberal Studies, California State University, Chico, CA
AOS, Le Cordon Bleu College of Culinary Arts, Las Vegas, NV
B.B.A., Finance, Florida Atlantic University, Boca Raton, FL
Ze Zheng, Culinary Arts
BS, Business Administration, California State Poly Technical University – Pomona, Pomona, CA