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)
Covered topics include: psychology of service; professional performance standards for dining room personnel; fundamental skills of service-ware handling, service sequence, order taking, and guest relations; and liability and consumer dimensions of alcohol service. The specific management opportunities and challenges in managing a bar, lounge, or food service establishment serving alcoholic beverages are highlighted. Significant product knowledge orientation, as well as cost control and purchasing, production, and service issues are addressed. Students create a complete dining room and bar operations manual. Prerequisite: CU20520 (3 quarter credits, 4 hours per week)
Prerequisites: CU20520
Future food service managers learn about the important role menu planning has within operations. This course covers topics ranging from menu development, pricing, and evaluation to facilities design and layout. Students learn how the impact of the menu is crucial to the success of any food service operations as a planning tool, a source of operational information, and a merchandising method for reaching patrons. (3 quarter credits, 4 hours per week)
Prerequisites: CU20610, CU20620
Information necessary to develop a facilities plan and a design for a food service establishment is presented in this course. Students are required to develop a menu, a feasibility study, and representative examples of facility layouts (blueprints, mock-ups, or renderings). Each student creates a design layout with heavy and small equipment specifications, as well as a scale model and/or layout, which complies with health, fire, and building codes. (3 quarter credits, 4 hours per week)
Prerequisites: CU20510
This course presents the current intricacies of marketing, including product production, selling and marketing concepts; marketing-mix factors; decision making on product distribution; purchasing processes; market segmentation and competition; and environmental forces. (3 quarter credits, 4 hours per week)
Students explore Philadelphia’s diverse food and restaurant scene. Visits expose students to a variety of restaurant concepts within the local community. Classroom analysis of these visits allows students to identify current trends and styles in the local restaurant industry, objectively critique an operation and detect managerial challenges within each of the restaurants. Visits also extend to various suppliers, farms, and food artisans of the region. Students gain perspective on the quality of ingredients used by local restaurants. (3 quarter credits, 4 hours per week)
Upon completion of this course, the student is able to use software designed for the food service industry including database, standardized recipes, inventory management, and point-of-sales systems. Emphasis is on the use and preparation of professional documents, formal presentations and graphic visuals to express and convey information and ideas to others. This course incorporates the data from spreadsheets, word processed documents and specialized food service software into a presentation format. (3 quarter credits, 4 hours per week)
Prerequisites: LS10110
This course provides an overview and foundation of all facets of human resource management. Topics include job design; labor relations; recruitment, selection, and development of employees; compensation; and employee appraisal. Government regulations involving equal employment opportunity, affirmative action, accommodations, Fair Labor Standards Act, and workplace safety are also studied. The strategic aspect of human resource management is explored in depth. (3 quarter credits, 4 hours per week)
Students explore various career opportunities in quick service food operations. Emphasis is placed on low- to mid-range food service, cafeteria, retail take-out units, and franchised operations. Performance issues are also examined in the areas of consistency, quality, service, recruitment, and pricing. (3 quarter credits, 4 hours per week)
Prerequisites: CU20820
This course introduces the student to both the meeting planner and catering/banquet manager perspectives of the various market segments within the special events industry. Contracts, checklists, target markets, and closing the sale are examined. (3 quarter credits, 4 hours per week)
Students explore the world of wine and spirits. They are exposed to the process of wine making from planting to bottling. Climates and soils are examined and students learn about the major wine producing regions of the world. Instruction also focuses on the raw materials and production methods of spirits. (3 quarter credits, 4 hours per week)
Students learn the skills and techniques of dining room supervision in a real restaurant. Throughout this course students develop a management style, which allows them to use resources to satisfy both “internal” and “external” customer needs. Emphasis is on interaction with student workers and customers, and managing all aspects of the relationship. Interns will be involved with lunch and dinner service. (3 quarter credits, 8 hours per week)
Prerequisites: GE20520
Leadership theories and principles are applied to the food service industry. Emphasis is placed on quality, communication, empowerment, goal setting, and change as the foundation for decision making. Students explore the concept of “Total Quality Management” and its implementation in the food service industry. Team development, coaching, and retention topics are also studied. (3 quarter credits, 4 hours per week)
Prerequisites: CU30910
The fellowship provides the student with an opportunity to continue developing skills in a selected subject area while working as a classroom assistant with a Chef-Instructor. As the student develops a more in-depth understanding of the selected subject matter, he/she learns techniques in classroom organization and management. Duties include, but are not limited to, research, requisition development, demonstration, student monitoring, and product preparation. (3 quarter credits, 8 hours per week)
Prerequisites: Academic Director's Approval
Students take on the role of Chef’s Assistant at Petite Passion, the restaurant of the Art Institute of Philadelphia. Focus is concentrated on the management end of operating a proper food service establishment. Emphasis is given to kitchen station training, inventorying, recipe costing, menu writing, standardizing recipes, maintaining sanitation and safety standards, ordering, and employee scheduling. (3 quarter credits, 8 hours per week)
Prerequisites: Academic Director's Approval (Final Quarter of Study)
As Chef’s Assistants at Petite Passion, the restaurant of the Art Institute of Philadelphia, students concentrate on the execution and creation of current cuisine menus. Emphasis is placed on research of current culinary trends shaping the culinary industry today. The focus is identifying and studying chefs, restaurants, and trends that are on the cutting edge of the industry. Students assist in the management and introduction of these ideas to the customers of Petite Passion. (3 quarter credits, 8 hours per week)
As a demonstration of competencies attained by the student throughout the program of study, the student develops a complete business plan for a minimum 100 seat restaurant. This project includes: market analysis and marketing strategy, operating budget, sales projections, opening inventories, capital equipment, standardized recipes and costing for all standardized recipes, and menu and facilities design. The student will have the assistance of a Chef Instructor to facilitate the completion of the capstone restaurant project. (3 quarter credits, 4 hours per week)
Prerequisites: Academic Director Approval (Final Quarter of Study)
Using a case study approach this course combines food service applications with professionalism. Students are given real hospitality cases/applications and asked to use problem solving techniques. (3 quarter credits, 4 hours per week)
Prerequisites: CU41110
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 course will introduce the student to the physical, ecological, social and political principles of environmental science. The student should gain an understanding of scientific method and how it is used to analyze the relationship between humans and the natural environment. The course will help the student to develop an analytical framework that he/she can use to judge environmental issues and intelligently discuss environmental responsibility. (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)
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 covers the period of U.S. history from the turn of the century to the present. This course will examine U.S. history in terms of social, economic and political perspectives. (3 quarter credits, 4 hours per week)
This course covers European history from the Reformation/Counter-Reformation, through the Enlightenment and the Industrial Revolution, to the nineteenth and twentieth centuries, ending with World War II. This course will examine social, economic, political and cultural perspectives. Major historical events, ideas, and developments will be discussed, and issues of race, class, and gender will be considered. (3 quarter credits, 4 hours per week)
This course provides an introduction to the principles of economics emphasizing an analysis of the economy as a whole. Interrelationships among the consumer, business, and government sectors are explored from American and international economic perspectives. (3 quarter credits, 4 hours per week)
Prerequisites: GE10110, GE10210, AND GE10220 OR GE10450
This course is an introduction to theories about the process of communication, including key concepts and terms for human communication. Additionally, listening and feedback, nonverbal communication, intrapersonal and interpersonal communication, group and organizational communications will also be a focus. (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
Students are given the opportunity to practice the skills and knowledge they have learned in a real and practical setting. Students work at an approved industry internship site with kitchen supervisors, managers or executive chefs performing entry level management duties while continuing to hone their culinary skills. (3 quarter credits, 9 hours per week)
Prerequisites: 150 credits completed
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 develops skills to conduct an effective job search and enhance professionalism. Topics include resume writing, letter writing, interviewing, company/field research, time management, networking, salary negotiations/benefits, freelancing, business ethics, professional image, and social perception. (3 quarter credits, 4 hours per week)
This course gives an overview of basic legal principles related to starting and conducting a business. Topics include legal systems, litigation, dispute resolution and contracts. The protection of intellectual property, including patents, copyrights, trademarks, and service marks, is also emphasized. (3 quarter credits, 4 hours per week)
Students will gain exposure to real-world accounting situations faced by managers and how accounting information is used for management decision making (internal planning and control). (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 Western civilizations from the Ancient Near East, through Greece and Rome, to the Middle Ages, the rise of Christianity, and the Renaissance. These civilizations will be examined in terms of social, economic, political and cultural perspectives. Major historical events, ideas, and developments will be discussed, and issues of race, class, and gender will be considered. (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)
This course focuses on past and current social issues and political and economic trends that influence America and its people. Additionally, the course will focus on how political and economic trends impact world affairs. (3 quarter credits, 4 hours per week)
This course offers students the opportunity to explore the diversity of cultures through the reading and analysis of modern literary works. Included in the study will be historical and political influences, social trends, customs and values. (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 and an in-depth research paper 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)