Interior_Design

InteriorDesign

Give me some space, and I'll show you what I can do.

You’re not the only person who has a knack for re-imagining the look of a room, and office, or even an entire building interior. For you though, it goes much deeper. You think about how a space connects to the people who use it—and to the environment. If you’re ready to go all-in and make a career out of it, our Interior Design degree program is the place to start. Here, you’ll develop the technical and creative skills to design interior spaces that meet demanding requirements—not just aesthetically, but in terms of safety, accessibility, and sustainability. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty*. It’ll take total commitment. But it could add up to a career doing what you love.

*Credentials and experience levels vary by faculty and instructors.

Degrees Offered

Bachelor of Fine Arts in Interior Design

Quarter Credit Hours:
180
Timeframe:
12 Quarters

Gainful Employment

Outcomes

Bachelor of Fine Arts in Interior Design

Outcomes
See ge.artinstitutes.edu/programoffering/322 for complete Gainful Employment information for this degree.

View Academic Catalog

Classroom Experience

If it was easy, anybody could do it.

You have a unique vision—and a strong passion—for designing the spaces where people live and work. Our program is all about turning that passion and vision into a career that's both challenging and rewarding. You'll have the opportunity to learn to design attractive environments that are safe, accessible, and sustainable, while meeting today’s demanding technical requirements and regulations. We’ll start by guiding you through basics like perspective, proportion, color, drafting, and rendering. Then you can to build skills in areas from textiles, furnishings, and lighting to traditional and computerized design and computer-aided drafting. You’ll explore residential, commercial, institutional, and office design with courses in materials and specifications, building and safety codes, sustainable building principles and practices, environmental design, and human factors. See our gainful employment pages for possible careers that match the program that interests you.

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."

    Read More
    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."

    Read More
    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]."

    Read More
    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."

    Read More
    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.

    Read More...
  • 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."

    Read More
    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.

    Read More...

What Will I Study?

Interior_Design_Study

I know what I want. Now show me what I need.

Creating living and working spaces isn’t just about color, light, and materials. It’s about building codes, accessibility, and sustainability. In a rigorous, all-encompassing Interior Design curriculum developed by industry and education innovators to deliver the right balance, you'll study:

  • Traditional and Computerized Design
  • Computer-Aided Drafting (CAD)
  • Space Planning
  • Textiles
  • Lighting
  • Barrier-Free Designs
  • Interior Architectural Systems
  • Residential Design
  • Commercial Design
  • Institutional Design
  • Office Design
  • Materials and Specifications
  • Building and Safety Codes
  • Sustainable Building Principles and Practices
  • Environmental Design
  • Human Factors

I'm looking for my proving ground.

At The Art Institutes system of schools, creativity is our core, our calling, our culture. We know that a creative career isn’t for everyone. It’s only for those who have the confidence and tenacity to make the leap from passion to profession. Our Interior Design degree program reflects the real world and all its challenges. Because it’s tough out there, it’s tough in here. But you’ll have the support you need to make your creativity marketable. We’ll provide the mentoring and real-world experience you need to prevail, with faculty* who’ve worked in the field and internship possibilities at successful businesses. You’ll be encouraged and expected to be bold. To take risks. To push yourself and the people around you. It won’t be easy. In fact, it’ll be the hardest thing you’ll ever love.

*Credentials and experience levels vary by faculty and instructors.

 

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."

    Read More
    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."

    Read More
    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]."

    Read More
    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."

    Read More
    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.

    Read More...
  • 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."

    Read More
    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.

    Read More...
The Art Institute of Michigan alumni Calvert Griffin [My education] helped me to learn how to be an effective teammate and work well with others. Calvert Griffin
Bachelor of Fine Arts in Graphic Design, 2014, The Art Institute of Michigan