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IT'S TIMETO BE BOLD

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There are problems to be solved. And futures to be formed.

The creative life isn’t for the faint of heart. It’s for those who believe in themselves enough to trust their instincts, leave their comfort zones, and push their talents to the limit. If you’re up for it, keep going.

Our Academics   Our Atlanta Campus

We offer guidance and support for transfer students.

We’ll help you navigate the steps of transferring to our creative, hands-on community. You may be eligible to transfer your credits to The Art Institutes—and we offer important grants and scholarship opportunities for which you may qualify. If you’re ready to immerse yourself in our rigorous classrooms and studios, we’re ready to support you every step of the way. Read on for all of the details.

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Upcoming Events

Open House

December 10, 2016
9:30 AM

Learn more on our Open House Page.

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College Bound

December 17, 2016

Learn more on our College Bound website.

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Orientation

December 19, 2016

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Latest Happenings

Top 5 Tips for Transfer Students
Top 5 Tips for Transfer Students

Transferring to a new school is an exciting time, but it can also be an overwhelming process. If you’re an Art Institutes transfer student, you have enough on your plate without having to stress over every last detail of the transfer process. That’s why we put together these Top 5 Tips for Transfer Students. Armed with the right information, all you have to do is get excited for the next phase of your student journey!

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Atlanta’s Chef Bowers Shows Viewers How to Make a Traditional Election Cake

Chef Daniel Bowers, culinary instructor at The International Culinary School at The Art Institute of Atlanta, recently appeared on FOX 5 Atlanta to demonstrate how to make an Election Cake.

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Fern Mallis, Creator of New York Fashion Week, Speaks at Art Institute of Atlanta

On August 3, 2016, Fern Mallis spoke to a standing room only audience at The Art Institute of Atlanta. Mallis discussed her early years at the Council of Fashion Designers of America and how she went on to create New York Fashion Week. Before the discussion, Mallis spent over an hour greeting guests and taking photos.

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Meet our Alumni

  • Art Institute of Atlanta alumni Adam Halberg

    Adam Halberg

    Culinary Arts , 2000

    "Nobody is going to make it easier or harder for you. Success comes from within. You must push yourself."

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    Adam Halberg

    Senior Vice President - Culinary for Barteca


    Adam Halberg is a senior vice president - culinary for Barteca, a company that designs stylish, fun, and accessible restaurants. He works at the company’s Connecticut headquarters and oversees all culinary operations for the company’s “Bartaco” and “Barcelona Wine Bar & Restaurant” locations. Adam’s tip for a successful restaurant is to build a team of talented, creative people. “Give them rules and then challenge them to break those rules.”


    Adam says that every job he’s held brought benefits to him as a culinary artist. He urges budding chefs to understand the commitment needed to succeed in this industry, adding that restaurants do not allow for complacency, because complacency leads to slips in quality. “Nobody is going to make it easier or harder for you. Success comes from within. You must push yourself.”

    Adam, who in 2000 earned an Associate in Arts in Culinary Arts from The Art Institute of Atlanta, says that his culinary education provided solid exposure to a wide range of culinary traditions and techniques. Today, he is fortunate to work with colleagues who, like him, constantly strive for excellence. “There are a limited number of people who can completely and consistently self-motivate. Working with a dynamic team helps everyone, including me, [to strive] to do better.”

    See http://ge.artinstitutes.edu/programoffering/310 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info. Read More...
  • The Art Institute of Atlanta alumni Jamika Pessoa

    Jamika Pessoa

    Culinary Arts , 2004

    "My education prepared me with the knowledge and confidence to go out into the culinary world and find my niche."

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    Jamika Pessoa

    Field Correspondent for ABC TV's "The Chew"


    Working as a field correspondent for ABC TV’s daytime food talk show “The Chew,” Jamika Pessoa travels across the country to highlight culinary events, restaurants, foods, and food trends. She also cooks and reports on-air. “I enjoy being able to make people smile with my food and charm,” she says.

    Because she is in the process of building her own brand, Chef Jamika is inspired by celebrities including Rachael Ray, Martha Stewart, and Oprah Winfrey. In addition to her work on “The Chew,” Jamika was a contestant on “The Next Food Network Star, Season 5.” She’s also served as a host on TLC’s lifestyle show “Home Made Simple” and has been a guest on “The Today Show” and “The Rachael Ray Show.”

    Jamika also owns her own business, working as a personal chef. In 2004, she earned an Associate of Arts degree in Culinary Arts from The Art Institute of Atlanta—and she believes that her education helped her to succeed in the industry. “My education prepared me with the knowledge and confidence to go out into the culinary world and find my niche.” She recommends that budding chefs seeking the limelight work hard to achieve their goals. “I did not start here. It takes a lot of humility, hard work, patience, and determination to get here. I always have to look for ways to stand out among others.”

    See ge.artinstitutes.edu/programoffering/310 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info. Read More...
  • Art Institute of Atlanta alumni Keith Schroeder

    Keith Shroeder

    Culinary Arts , 1995

    "My education opened the door to opportunities [in the culinary industry]."

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    Keith Shroeder

    CEO of High Road Craft Ice Cream & Sorbet

    Keith Schroder is the CEO of High Road Craft Ice Cream & Sorbet, located in Marietta, Georgia. He’s responsible for developing the executive team at the company and says that there is no “typical” day at his job. Keith is working toward his goal of turning the brand into a $100 million company. “That’s a stretch from where we are now but we have the talent and team to make it happen.”

    He describes the culinary industry as challenging. “You’re engaged in constant challenges—itemizing them [is difficult]. Just focus on where you want to go, and go there.” He adds that the best advice he can give to young culinary artists is to “put your nose down and refuse to quit. You [have to be] committed.”

    Keith, who in 1995 earned an Associate in Arts in Culinary Arts from The Art Institute of Atlanta, says that his education opened the door to opportunities within the culinary industry. He adds that the school’s career services department helped him to secure his first job at the local Hilton hotel restaurant. Keith believes that his work is a constant and ongoing reward. “Enjoy the challenge so you have a constant source of excitement.”

    See http://ge.artinstitutes.edu/programoffering/310 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info. Read More...
  • Art Institute of Atlanta alumni Martin Nash

    Martin Nash

    Interior Design , 1989

    "[My education] find-tuned my design skills [and exposed me] to all aspects of the design process."

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    Martin Nash

    Owner of Martin Nash Design

    Martin Nash is the owner of his own interior design firm, located in the Atlanta Decorative Arts Center. The 550,000 square foot Center is home to 60 showrooms displaying product lines including furniture, fabric, rugs, lighting, accessories, floor and wall coverings, antiques, fine art and framing, kitchens, bath, tile and stone, and home theater products. Martin works with designers and architects in the showroom selecting furniture, lighting, and art for design projects. He says that the best part of his job is working closely with talented and creative people.

    Martin is proud that his creative passion helped to change the dynamics of the Atlanta Decorative Arts Center—and the surrounding design community. When it comes to inspiration, Martin looks to nature and urban grittiness. “My hero is William Switzer.” And he recommends that current interior design students keep their options open when it comes to a specialization. “Consider the design showroom business as a viable career path.”

    Martin, who in 1989 earned an Associate of Arts in Interior Design from The Art Institute of Atlanta, says that his education fine-tuned his design skills. He believes that big trend in the industry is exposure to all aspects of the design process via digital or online catalogs. “Younger designers want their furniture and lighting resources on a computer or tablet. The showroom industry must keep up with the next generation of designers.”

    See aiprograms.info for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  • The Art Institute of Atlanta alumni Terry Cook

    Terry Cook

    Culinary Arts , 2012

    "The culinary world is always changing. It is our job as chefs to always be evolving our dishes."

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    Terry Cook

    Executive Chef at The Palm Restaurant

    Terry Cook is the executive chef at The Palm Restaurant in Dallas, Texas. He oversees the menu, maintains standards in the restaurant, and provides leadership to his staff. Terry also enjoys preparing special items that expand the culinary tastes of his clients. “I like to take ingredients that most people are afraid to eat and prepare them in a more accessible dish,” he says.

    A typical work day includes setting up the kitchen, preparing menu specials, and ordering supplies. Terry is proud to look back at the work he’s put into his career—and see that it’s elevated him to the position of executive chef. He recommends that current students always be open to new techniques and suggestions for growing their culinary skills.

    Terry, who in 2012 earned a Culinary Skills Diploma from The Art Institute of Atlanta, says that his education provided the skills and fundamentals that he needed in a culinary career. He encourages others to experiment with ingredients and try new restaurants. “The culinary world is always changing. It is our job as chefs to always be evolving our dishes. Try not to remain [stuck] on one trend or idea.”

    See http://ge.artinstitutes.edu/programoffering/312 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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Pre-College Sessions for High School Students

Pre-College CTA
A hands-on head start.

High school juniors and seniors who have completed and submitted an application to an Art Institutes school can begin building a foundation of success before first term begins—at no charge—in our innovative College Bound program.* To find out more, visit AiCollegeBound.com.

* Students who successfully complete a course will receive a certificate of completion. The College Bound courses are non-credit bearing and do not transfer into our academic program offerings or the offerings of any other institution. However as part of the course you will have the opportunity to develop a portfolio that you are able to request proficiency credit. Proficiency credit is awarded based on the proficiency credit policy defined in an institution’s academic catalog. The cost of the College Bound courses varies between $325 and $350. This cost is waived for any student that has an application and completed essay on file with the school. Check with the school you are interested in attending for exceptions and details, as not all programs are offered at all locations. Individual location participation is subject to change.

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