IT'S TIMETO BE BOLD.

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.

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Upcoming Events

Application Deadline

September 25, 2016

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Registration Deadline

September 27, 2016

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SAT Testing

September 30, 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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Dallas Grad Named One of the “Five Hand-Letters and Calligraphers You Need to Know”

Joshua Fortuna, who in 2011 earned a Bachelor of Fine Arts in Advertising Design from The Art Institute of Dallas, a campus of South University, was recently featured in an issue of D Magazine.

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Texas Schools Participate in Restaurant Association Marketplace Convention

The Art Institute of Houston and The Art Institute of Austin, a branch of The Art Institute of Houston, recently participated in the Texas Restaurant Association Marketplace convention at the George R. Brown Convention Center. The event allowed the schools to network with many employers looking to fill open creative jobs within their companies.

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Meet Our Alumni

  • A. Nicole Ward

    Culinary Arts , 2002

    "I took the knowledge [I gained at The Art Institute of Dallas] and formed it into a career that I enjoy waking up to every day."

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    A. Nicole Ward

    Two-Time Food Network Winner and Co-Owner of Sinsational Cakes Bakery

    A. Nicole Ward is the co-owner of Sinsational Cakes Bakery in North Richland Hills, Texas. She manages four employees, as well as front and back of house operations. She takes pride in providing customers with excellent customer service and desserts. Nicole’s workday begins early, with a 5:30 am wake up call. She is at the bakery until at least 6:30 every evening. “I love creating and experimenting with new recipes,” she says.

    Nicole is also becoming a familiar face on The Food Network, winning on two of the network’s programs—“Cake Wars” and “Cupcake Wars.” In 2016, she won “Cake Wars’ Happy Birthday Hippopotamus Style” episode, in which she wowed the judges with a white vanilla bean cake with balsamic strawberry and mascarpone filling. As the winner, she took home a $10,000 prize.

    Nicole also came out on top in “Cupcake Wars” in 2013. “I’m still pinching myself. I enjoy challenging myself with new recipes and cake ideas. I love meeting people who have the same passion I do. I just love to talk about food and cake.”

    Nicole, who in 2002 earned an Associate of Applied Science in Culinary Arts from The Art Institute of Dallas, says that her education provided the foundation she needed to become successful in culinary arts. “I took the knowledge and formed it into a career that I enjoy waking up to every day.” She recommends that current students understand the value of “owning their education.” And she adds that culinary arts is a profession that requires long hours. “Be passionate about what you’re doing; if not, you can’t give it 100%.”

    See http://ge.artinstitutes.edu/programoffering/441 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

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  • Aubrey Butcher

    Interior Design , 2007

    "I felt very prepared going into the real world. The Art Institute of Dallas does a tremendous job staying up to date on technology."

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    Aubrey Butcher

    Interior Designer and Curator at Gilded Heights

    Aubrey Butcher is an interior designer and curator at Gilded Heights in Dallas, Texas. She’s responsible for designing clients’ homes, as well as creating blog posts and curating goods. “I enjoy how personal interior design is,” she says. “I love navigating the design process with clients—especially when they trust me to take a risk they might not have otherwise.” Aubrey adds that a person’s home is a very intimate place and she enjoys being a part of making it a “space they cherish.”

    Aubrey started Gilded Heights after nearly ten years of working at larger hospitality design firms. “I am most proud of starting [my company]. There is a lot to learn and I am excited to see where it takes me.” She is inspired by travel and culture. “The more places I travel, the more those experiences show in my work. I think the diversity only benefits me in bringing new ideas and products to clients.” Aubrey believes that trends in interior design will continue to focus on mixing metals and materials to create a pulled-together balance. “I also see a rise in clients wanting to incorporate more eclectic found pieces with new pieces.”

    Aubrey, who in 2007 earned a Bachelor of Fine Arts in Interior Design from The Art Institute of Dallas, says that her education provided an awareness of the industry that was critical to her success. “I felt very prepared going into the real world. The Art Institute of Dallas does a tremendous job staying up to date on technology.” She adds that current students should view every task as an opportunity. “Starting at the bottom of the totem pole can be frustrating but work hard and [it] will pay off. A good attitude pays off even more.”

    See http://ge.artinstitutes.edu/programoffering/447 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  • Evelyn Williams

    Baking & Pastry , 2010

    "My education at The Art Institute of Dallas taught me not only the technical pieces of my industry, but the importance of building relationships."

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    Evelyn Williams

    Cooking School Manager at Central Market and HEB

    Evelyn Williams is the cooking school manager at Central Market and HEB, food stores that aim to provide fresh choices and culinary adventures to shoppers. Based in Texas, Evelyn creates cooking classes and manages a team of chefs. She says that she’s typically thinking 2-3 months in advance about seasonal ingredients, weather, and upcoming holidays to plan her classes. “I then think about new ways to present old ideas and recipes and menus that people would want to go home and create. I brainstorm class themes, menus, and recipes—sometimes testing recipes and doing research on what is popular right now. Then I work with a team of chefs to come up with ideas and help prepare for a class.”

    Evelyn is excited to offer an online cooking school that connects her to people across the world. “I enjoy being around a variety of different types of food everyday and having the freedom to create something unique daily. I love that teaching people how to cook improves their lives and brings them closer to their friends and family.” Her culinary inspiration comes from talking to people and learning about their culinary heritage. “[I ask them] what is their version of comfort food, what do they make during holidays. My heroes are grandmothers—it seems like no matter if you are Greek, Puerto Rican, Nigerian or Indian, grandmothers seem to have the best food and they do it so effortlessly!”

    Evelyn, who in 2010 earned an Associate of Applied Science in Baking & Pastry from The Art Institute of Dallas, says that her education taught her the technical and relationship-building elements she needed to be successful in the industry. “Some of the highlights of my career have come from connections I made during culinary school.” She adds that current students should stay focused on learning. “[I took part in everything] whether it was volunteering for every event, doing the extra reading and assignments, or washing the dishes when no one else wanted to. I had to make sure that I loved every part of the field.”

    See http://ge.artinstitutes.edu/programoffering/1839 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  • Jason Bosso

    Culinary Arts , 2004

    "The Art Institute of Dallas taught me that restaurants aren't all about cooking."

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    Jason Bosso

    Proprietor, Chef, Bartender and Busboy for Brain Storm Shelter, LLC

    Jason Bosso is the proprietor, chef, bartender and busboy for Brain Storm Shelter, LLC: which includes Twisted Root, Truck Yard, and Tacos & Avocados in Texas. He says that the primary responsibility of his job is to “make sure people leave happy.” Jason works alongside fellow graduate Quincy Hart, who earned an Associate of Applied Science in Culinary Arts from The Art Institute of Dallas in 2004.

    A typical workday includes team meetings in the morning, restaurant visits at lunch, and lawyer/real estate meetings in the afternoon. He says he’s proud to watch culinary artists develop—especially when their education helps them to grow within in a restaurant. He lists French Laundry Chef Thomas Keller as one of his culinary inspirations.

    Jason, who in 2004 earned an Associate of Applied Science in Culinary Arts from The Art Institute of Dallas, says that his education taught him that restaurants aren’t all about cooking. He recommends that current students start small and work their way up. “You won’t be an executive chef in two years. It’s ok to chop onions. Be humble and listen and learn.”

    See http://ge.artinstitutes.edu/programoffering/441 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

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  • Johnathan Hayden

    Fashion Design , 2012

    "I loved how technical [the school] is. It really prepares its students to enter the industry with practical and real goals."

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    Johnathan Hayden

    Creative Director of His Own Brand

    Johnathan Hayden is the creative director of his own brand, based in Savannah, Georgia. He’s responsible for designing the collection and collaborating as an illustrator—as well as reading, researching, and sketching. “I enjoy not knowing what each day is going to be like. You never know who is in your e-mail, who you are going to meet that could be your next collaboration, or most importantly what sort of inspiration out in the world you will be receptive to.”

    Johnathan is excited to have secured the financial backing necessary to make fashion his life’s work. He’s inspired by social issues and discussions, as well as literature and film. He looks to Dries van Noten, Aldous Huxley, and Quentin Tarantino for creative inspiration. Johnathan cautions that fashion design is not for everyone. “You have to have an honest conversation with yourself and ask hard questions. There are many positions other than the designer that offer fulfilling opportunity. I have had many instances (filled with tears) where I questioned if I really wanted to be the designer. You have to constantly want to get better.”

    Johnathan, who in 2012 earned a Bachelor of Fine Arts in Fashion Design from The Art Institute of Dallas, says his education prepared him for a career in fashion. “I loved how technical [the school] is. It really prepares its students to enter the industry with practical and real goals, rather than inflated and saccharine dreams of becoming big stars.” Johnathan explains that his instructors instilled the need to know all aspects of the industry, providing a “relevant and focused foundation in knowledge [students] will absolutely need to survive.” He adds that fashion can treat technology as a trend instead of something that’s here to stay. “[It] has yet to really embrace technology as the new frontier into smart textiles, interactive shopping experiences, and wearable technology.”

    See http://ge.artinstitutes.edu/programoffering/1397 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

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  • Quincy Hart

    Culinary Arts , 2004

    "[My instructors] drove home the point of serving and treating people with products and attitude that would please yourself."

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    Quincy Hart

    Quincy Hart is the co-founder, chef, and culture guru at Twisted Root Burger, Company and Truck Yard in Dallas. He’s responsible for maintaining the company’s culture, creating a fun atmosphere, coaching, monitoring the quality of products, and “shining a positive light in customers life each and every day.” Quincy works alongside fellow graduate Jason Bosso, who earned an Associate of Applied Science in Culinary Arts from The Art Institute of Dallas in 2004.

    Quincy’s committed to getting to know his customers and engaging them in sing-alongs on the microphone. “I am blessed and fortunate to be a part of a brand that allows me to touch so many people. [I enjoy instilling] in them that life is not that serious, not that long, and we should enjoy it, however and whenever we can."

    Quincy is inspired by the dream of a feel good world and he hopes that he makes a difference in someone’s life each day—either through a personal or culinary interaction. He recommends that current culinary students be professional, respectful, and pay attention to the people they serve. But he emphasizes the need to have fun. “Never ever forget where you came from because you never know who you'll need to get where you want to go.”

    Quincy, who in 2004 earned an Associate of Applied Science in Culinary Arts from The Art Institute of Dallas, says that his professional Chef instructors taught him to serve and treat patrons with respect. “[They] drove home the point of serving and treating people with products and attitude that would please yourself.”

    See http://ge.artinstitutes.edu/programoffering/441 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

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  • Stephen Batts

    Digital Filmmaking & Video Production , 2011

    "[My education showed me how to] provide clients with a web video presence for branding, trainings, and new ways of communicating."

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    Stephen Batts

    UX Designer at Selerix, Inc.

    Stephen Batts is a senior UX designer at Selerix, Inc., in McKinney, Texas. Selerix provides clients with a comprehensive employee benefits enrollment system and Stephen is responsible for designing interactive benefits enrollment and education systems. He explains that a typical day includes creating designs, storyboarding, writing scripts, and implementing new features and training materials. “[I enjoy] being able to combine my knowledge of the web and design with my video expertise.”

    Stephen is proud to be establishing his personal brand in the video and corporate industry. “[I’ve] secured a lead position within a growing company to redefine the user experience for each of the company's products and services,” he states. Stephen counts Ridley Scott, Alfred Hitchcock, and Salvador Dali as creative inspirations.

    Stephen, who in 2011 earned a Bachelor of Fine Arts in Digital Filmmaking & Video Production from The Art Institute of Dallas, says his education provided valuable video production experience. “[I can] provide clients with a web video presence for branding, training, and new ways of communication.” He recommends that current students gain hands on learning experience and keep on top of technology. “With the rise of social networking, smart phones, and other digital solutions, companies are redefining their business needs and finding new ways to communicate their vision, employee efficiency, and training.”

    See http://ge.artinstitutes.edu/programoffering/1325 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

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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