The creative professions require innovative individuals with clear vision. Freshmen at The Art Institute of Philadelphia will work together to develop the vision of what makes a successful student and professional. The course begins by welcoming students into The Art Institute of Philadelphia community and helping them integrate into this student environment. Students will become acquainted with college and community resources, explore their goals for success, and work on establishing a visionary course for the development of their professional portfolio. The course concludes with attending the portfolio show of the graduating class. (0 quarter credits, 2 hours per week)
Prerequisites: None
This class provides an overview of proper identification, usage, cleaning, safety, handling, and care procedures for a variety of culinary tools, including refrigeration equipment, fixed equipment, cooking equipment, hand tools, and appliances. This class also emphasizes knife skills and handling applications. (3 quarter credits, 4 hours per week)
The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients, cooking theories, and the preparation of stocks, broths, glazes, soups, thickening agents, and the grand and emulsion sauces. Lectures and demonstrations teach organizational skills in the kitchen, work coordination, and knife skills. The basics of vegetable and starch cookery are covered. (3 quarter credits, 8 hours per week)
This course is an introduction to the management perspective in the organization and structure of hotels, restaurants, and clubs. Students will also be exposed to the importance of industry contacts, resume writing, and time management, and must perform a hospitality occupational interview. The student will receive an overview of forces that shape the hospitality industry, and the effect of these forces on the hospitality industry. The student will tour hotels, restaurants, clubs, and caterers as well as meet chefs and industry professionals to receive an overview of career possibilities in the hospitality industry. (3 quarter credits, 4 hours per week)
This course is an introduction and explanation of the basic principles of sanitation, safety, and supervisory management. This course will focus on sanitation, safety and supervisory issues in a professional kitchen. Attention will focus on food-borne illnesses, their origins and standardized procedures for prevention. This course will also discuss injuries common in the workplace and techniques for prevention. This course has been approved by the Federal Food and Drug Administration (FDA) and is recognized by State and Local jurisdictions that require training or certification. Current issues in leadership techniques and styles will be discussed and evaluated. (3 quarter credits, 4 hours per week)
Students are introduced to the fundamental concepts, skills, and techniques of baking. Special significance is placed on the study of ingredient functions, product identification, and weight measures as applied to baking. Lectures and demonstrations teach yeast-raised dough mixing methods, rolled-in doughs, and basic cake mixing methods. (3 quarter credits, 8 hours per week)
The fundamental concepts, skills, and techniques involved in all cookery are covered in this course. Special emphasis will be given to the study of various meat, poultry, fish and seafood and how they relate to fundamental cooking techniques. The basics of vegetable, starch, meat, fish and poultry cookery are covered. Emphasis is given to basic cooking techniques such as sautéing, roasting, poaching, braising and frying. Lectures and demonstrations teach organizational skills in the kitchen, work coordination, and knife skills. (3 quarter credits, 8 hours per week)
Prerequisites: CU10110, CU10121
This course centers on an explanation of the basic principle of nutrition and its relationship to health. The structure, function and source of nutrients including proteins, carbohydrates, fats, vitamins, minerals, and water are discussed. Current issues in nutrition are reviewed including dietary guidelines, energy balance, vitamin supplements, and food fads. Practical cooking, in the kitchen lab, demonstrates nutritional meals using proper cooking methods, less fat and sodium, fresh ingredients and fresh herbs and spices. (3 quarter credits, 4 hours per week)
This course focuses on the preparation and presentation of first-course food items and a variety of canapés and hors d’oeuvres, highlighting traditional, regional, ethnic, and modern influences. Students will also learn to demonstrate a variety of presentation concepts, including balance, unity, focal point, and flow. (3 quarter credits, 8 hours per week)
Prerequisites: CU10141, CU10240
Students will receive comprehensive instruction regarding the preparations of creams, custards, puddings, and related sauces; preparation of a variety of cakes and icings, along with the application of a variety of styles and techniques; selection and proper use and handling of various chocolates used in baking and decorating. (3 quarter credits, 8 hours per week)
Prerequisites: CU10210
This class provides an in-depth study of the cuisine and culinary heritage of the United States. Advanced hands-on techniques will be utilized in the production of regional cuisine menus. Studies will be required of products and ingredients that are indigenous to this region of the United States. A historical approach with hands-on application will be emphasized, and cultural implications in the preparation of foods and the selection of menus will be stressed. The skills of plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times. (3 quarter credits, 8 hours per week)
This course focuses on the total utilization concept and preparation of classical and modern charcuterie products, including terrines, pates, ballotines, and other forcemeats with their accompanying garnishes, sauces, and presentations. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times. (3 quarter credits, 8 hours per week)
Prerequisites: CU10311
This course provides an in-depth study of the cuisine and the ethnic influences from regions throughout the world. Foods of South America, Australia, Africa, the Middle East, Scandinavia, Eastern Europe, and Asia are just a few of the cuisines studied. Advanced hands-on techniques will be utilized in the production of international cuisine menus. Studies will be required for products and ingredients that are indigenous to the various regions. Cultural implications in the preparation of foods and the selection of menus will be emphasized. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times. (3 quarter credits, 8 hours per week)
Students will prepare a variety of desserts, including crepes, cobblers, soufflés, ice creams, and sorbets. The proper uses of a variety of chocolates and decorating techniques, as well as traditional and modern plate, table and buffet presentations will be explored. (3 quarter credits, 8 hours per week)
Prerequisites: CU10141, CU10210, CU10330
This is an in-depth study of the cuisine of the European continent. Advanced hands-on techniques will be utilized in the production of classical cuisine menus. Studies will be required on the foundation of cooking and the chefs associated with the development of Classical Cuisine, as we know it today. An historical hands-on application will be emphasized in the cuisines of Escoffier, Careme, Verge, Bocuse, and others. Cultural implications in the preparation of foods and the selection of menus will be emphasized. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times. (3 quarter credits, 8 hours per week)
In this course, students will learn in a live environment the skills and techniques of the “front-of-the-house” operations. Throughout this course, students will rotate through all of the dining room positions, from waiter to manager, learning and practicing their skills in our student operated restaurant. Emphasis will be on the basic serving techniques, customer relations, and beverage management. Students will also be exposed to practical management theory applications utilizing a point of sale computer system. (3 quarter credits, 8 hours per week)
This will be the student’s experience with Petite Passion, the restaurant at The Art Institute of Philadelphia. All students will rotate through traditional brigade stations in our public dining facility. The emphasis is on quality food preparation and timing to adequately prepare each student for a la carte restaurant and hotel employment. The students will focus on traditional American foods, prepared and cooked a la minute from the restaurant menu. All cooking techniques will be reinforced throughout the class, as well as organization, plate presentation, and proper mise en place. (3 quarter credits, 8 hours per week)
Prerequisites: CU10330, CU10411, CU10330, CU10411
This is an in-depth study of trends in American dining. Advanced hands-on techniques will be utilized in the production of modern menus and revitalized traditional menus. Studies will be conducted in, but not limited to, nutritional cooking, vegetarian cuisine, fusion cooking concepts and ethnic influences. Hands-on experience will be attained in the preparation of menus for the restaurant. Plated presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times. (3 quarter credits, 8 hours per week)
Prerequisites: CU10330, CU10411
In this course, students will understand the planning and control process in the food and beverage industry. Menu pricing, cost-volume-profit analysis, food, beverage, and labor costs are included. Special attention will be given to the areas of inventory control, production, projections, cost determination and analysis, income control, field of labor procurement, training, costs associated with labor, as well as implementing labor cost savings techniques. The students will also be instructed in purchasing procedures for food service operations, the theory of the flow of goods, purchasing trends and cycles, ethical and legal considerations of purchasing, and creating and comparing product and bidding specifications. In this course the students will be provided with laboratory experiences to allow for hands-on training in the areas of inventory, proper receiving and issuing techniques, product quality and comparison testing, and decision-making, as well as the evaluation of product purchasing based on cost and quality. (3 quarter credits, 4 hours per week)
This is a composition course that stresses the writing process. Students will write multi-paragraph essays using the following expository modes: description, narration, example, comparison/contrast, classification/division, process analysis, and causal analysis. Nonfiction readings will be covered to help illustrate writing structures and the organization of ideas. (3 quarter credits, 4 hours per week)
Prerequisites: ASSET placement OR successful completion (grade "C") of GE0011EN and/or GE0012RD
This is a composition course that focuses primarily on analytical and persuasive writing, as well as the research paper. Emphasis is also placed on critical reading and thinking. Cultural issues such as diversity, multiculturalism, tolerance, and effective communication will be discussed in connection with some writing assignments. (3 quarter credits, 4 hours per week)
Prerequisites: GE10110
This course covers algebraic techniques and problem-solving, such as algebraic and complex fractions, operations with real numbers, linear functions and systems, quadratic equations, radicals and radical expressions, factoring, polynomials, conic equations and applications, exponents and radicals. (3 quarter credits, 4 hours per week)
Prerequisites: ASSET placement OR successful completion (grade "C") of GE0013MA, GE0013MA
From the hunting scenes painted on the walls of prehistoric caves to the representations of elaborate court dinners in seventeenth and eighteenth century Europe, depictions of food, regardless of the medium, vividly express the essential and complex role of food throughout history and culture. Students will explore the place of food in the visual arts from both an art history and culinary perspective and be exposed to the iconography of food as religious, social and political symbols. (3 quarter credits, 4 hours per week)
This course focuses on international literary selections. Topics include the critical evaluation of the literary genres: short story, poetry, and drama. (3 quarter credits, 4 hours per week)
Prerequisites: GE10110, GE10210
In this course, students will learn professional methods of speaking and of communicating their ideas and experience to others. Students will prepare and deliver demonstration and persuasive speeches designed to be effective with a variety of audiences. Students will also participate in small group presentations. Topics include subject selection, audience analysis, research, organization, and the use of voice and body in speech delivery. (3 quarter credits, 4 hours per week)
This course focuses on a working knowledge of human sensory processes and their subsequent perceptual and behavioral manifestations. Topics include learning, memory, consciousness, and cognition. (3 quarter credits, 4 hours per week)
This is course an introduction to the concepts, theory and practice of ethical decision-making in the personal and social realms. Concepts such as justice, mercy, responsibility, and morality are considered. Students will learn about a broad range of ethical theories and theorists, ancient to modern. These theories will be compared, contrasted, and applied to a variety of ethical problems, dilemmas, and controversies. (3 quarter credits, 4 hours per week)
In this course, students are given the opportunity to practice the skills and knowledge they have learned in a real world situation by working in an approved industry internship site, or to gain additional training at The Art Institute of Philadelphia’s Culinary Arts program in an area of special interest. Special interest areas may include the storeroom, dining room, garde manger, baking labs and restaurant kitchen. (3 quarter credits, 9 hours per week)
Prerequisites: CU10210, CU10240, CU10311, CU10330, CU10411
See IN20530CU
This course introduces the theories and applications of both the IBM and Macintosh computers. Topics include word processing, spreadsheets, databases, PowerPoint, computer graphics, file preparation for high-end output, file management, basic data storage and retrieval and the Internet. (3 quarter credits, 4 hours per week)
This course is an introduction to the principles and practices of American Government. Concepts such as democracy, civil rights, civil liberties; public opinion; mass media, political parties, and the three branches of government will be discussed. Students will learn about the framework of government from colonialism to the present day. Government ideologies will be discussed and applied to various situations in an unbiased manner. Students will be able to see the importance of government and how decisions made by the government affect our everyday daily lives. (3 quarter credits, 4 hours per week)
This course presents a survey of major events and development in the history of motion media and mass communication. The survey focuses on the relationship between technology and media development and explores the impact motion media and mass communication have on society and economy. (3 quarter credits, 4 hours per week)
In this course students will examine group interaction within human society. Through texts, lectures, videos, and discussions, students will learn about the variety of ways sociologists view human culture and society, as well as the sociological phenomena that affect the lives of individuals within the world-wide human family. (3 quarter credits, 4 hours per week)
This course covers the period of U.S. history from early colonization to the Spanish/American War. Primary emphasis is on the English colonies and the period of nationhood. This course will examine U.S. history in terms of social, economic and political perspectives, and students will also trace the histories of various American populations, such as women, African-Americans, Native Americans, etc., throughout the eighteenth and nineteenth centuries. (3 quarter credits, 4 hours per week)
This course is designed for students who wish to study abroad. Students will travel between the spring and summer quarters and will return to campus to complete a final exhibition project during the summer quarter. The course will consist of lectures, activities, research, and discussions designed to examine the culture, history, and aesthetics of the city or cities chosen for the study abroad experience. Students will also be encouraged to explore issues of identity and place, ideology (values, norms, customs), society (conformity/autonomy, gender, class), and structure (religious, political, economic) as they share, analyze, and reflect upon their experiences throughout the course. (3 quarter credits, 44 hours over two week break)