Detroit

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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 Michigan 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

Hot Cocoa Extravaganza

December 7, 2016
1:00 PM to 3:00 PM

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Open House

December 10, 2016
9:30 AM

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Last Day of Class

December 16, 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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Meet Our Alumni

  • The Art Institute of Michigan alumni Calvert Griffin

    Calvert Griffin

    Graphic & Web Design , 2014

    "[My education] helped me to learn how to be an effective teammate and work well with others."

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    Calvert Griffin

    Calvert Griffin is a graphic designer for George P. Johnson Experience Marketing’s office in Auburn Hills, Michigan. He creates 2D graphics for clients. Calvert says that his career path has taught him to stay humble and appreciate opportunities. He was let go from his first design job, but a month later he landed an internship with George P. Johnson. He now works for the company full time and is excited for the opportunities that his current job affords him.

    Calvert says to excel in graphic design, it’s necessary to stay focused on why you’ve chosen it as a career path. “Without [knowing your ‘why’], you are more likely to fail when the tough times arrive,” he says. Calvert encourages current students to trust the process and acknowledge that everything happens for a reason. And he helps to cultivate a creative environment within his workplace via conversation, tips, and inspiration. “Anything cool is presented to the group to push our creative thinking to another level.”

    Calvert, who in 2014 earned a Bachelor of Fine Arts in Graphic Design from The Art Institute of Michigan, says that his education helped him to become a strong teammate. “I think the impact that I have on my team is bringing positive energy into any situation we may face—such as tight deadlines, last minute changes, and working late to complete projects.”

    See http://ge.artinstitutes.edu/programoffering/3106 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 Michigan alumni Carrie Doliber

    Carrie Doliber

    Graphic & Web Design , 2014

    "Feedback is not a negative aspect. It can take you places you may not have considered."

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    Carrie Doliber

    Carrie Doliber is working as a graphic and multimedia designer for Greektown Casino-Hotel in Detroit, Michigan. She’s responsible for compiling visual communications for multimedia. As a member of the marketing team, she is assigned daily tasks that are sent onto other team members for approval. “Our team works months in advance, due to the [schedule] of promotions and holiday events hosted by Greektown Casino–Hotel,” she says. Carrie enjoys putting together what she calls a design puzzle—the research process behind a design. “[I appreciate the] a-ha moment when all the puzzle pieces are assembled and a message is successfully achieved. I like the fact that each design project involves a research process which allows me to learn something new each day.”

    Carrie is proud to have returned to college as an adult. She successfully balanced having her first child while completing her degree—all while achieving honors status. “I am also proud that I pursued a career that consists of things that I am passionate about such as photography, color theory, typography, and logo design.” Carrie is inspired by the work of Vincent Van Gogh, who was known for utilizing vivid colors in his paintings. “For me, colors can be very therapeutic. In 2009, I had an opportunity to visit The Van Gogh Museum in Amsterdam. I found it to be very moving and inspirational. It was the nudge I needed to return to [school] so that I could become a creative professional and earn a living making beautiful things.”

    Carrie earned two degrees from The Art Institute of Michigan. In 2012, she earned an Associate of Applied Science in Graphic Design and in 2014, she earned a Bachelor of Fine Arts in Graphic Design. “The first meeting I had with admissions may have been one of the most important. My advisor that day listened intently to the list of passions I had and thoroughly reviewed some sample artwork I had created. Before this meeting I was not aware how many opportunities existed for me as a creative professional.” Carrie recommends that current students be open to feedback and to understand that it’s not personal. “Feedback is not a negative aspect. It can take you places you may not have considered.”

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  • The Art Institute of Michigan alumni Jared Bobkin

    Jared Bobkin

    Culinary Arts , 2010

    "You need to be willing to go hard 100% of the time, 5-6 days a week for 10-15 hours a day. On top of that, you have to make time to study new techniques."

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    Jared Bobkin

    When Season 15 of Fox’s “Hell’s Kitchen” premiered in January 2016, The Art Institutes community had one of its own to cheer for. Jared Bobkin was one of 18 chefs on the show competing for a Head Chef position at BLT Steak at Bally’s Las Vegas. When he’s not working to impress Chef Gordon Ramsey, Jared works as the executive chef at Local Kitchen and Bar in Ferndale, Michigan. He’s responsible for creating menus, training, scheduling, ordering, and specials.

    Jared says that the biggest challenge he’s faced in his career is starting it in his mid-twenties. “It didn’t hit me until I was 25 the kind of dedication and studying I would have to do to be as successful as possible in this field. You realize very quickly that your career will consume most of your time and you have to be ok with that,” he says. Jared also encourages young culinary artists to keep their heads down and remember their goals. “You work now to make your life easier later on. Always push yourself to be the best your can be—and better than the person next to you.”

    Jared, who in 2010 earned an Associate of Applied Science in Culinary Arts from The Art Institute of Michigan, says that his education provided the basic skills, techniques, and confidence he needed to succeed in the kitchen. He adds that work should be fun and focused on camaraderie. “A kitchen is more of a family than most families are, so the environment should be exciting. Experiment with purpose [and] try something out when it fits into your menu.”

    See http://ge.artinstitutes.edu/programoffering/1356 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 Michigan alumni Rob Stone

    Rob Stone

    Culinary Arts , 2014

    "[The Art Institute of Michigan] gave me the foundation and skill set to grow as a chef."

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    Rob Stone

    Rob Stone is working as a Chef de Poissonnier at The Lark, a French restaurant in West Bloomfield, Michigan. He’s responsible for the restaurant’s seafood and fish station. Rob spends his days prepping, cooking, and plating seafood and fish entrees. He also creates daily specials and assists with menu planning. “When you’re part of a kitchen brigade and the communication between each station is flowing, there is no greater energy or rush. You are responsible for bringing together different components to make a cohesive dish,” he says.

    Rob adds that he’s also proud to be building his own catering company, Culinary Construction. His culinary career was influenced by a trip to South America. “One of the Chefs who inspires me the most is Chef Alex Atala, who runs the restaurant D.O.M in Sao Paulo, Brazil. D.O.M continues to be ranked as one of the top 10 best restaurants in the world. Chef Atala is, above all, passionate about Brazil, nature, gastronomy, and life.”

    Rob, who in 2014 earned an Associate of Applied Science in Culinary Arts from The Art Institute of Michigan, says that his education gave him the foundation and skills needed to grow as a chef. He adds that he also gained creativity, passion, business sense, attention to detail, commitment to quality—and the ability to work in a team environment and accept criticism. He recommends that current students take advantage of open labs. “This is your time to not only perfect the recipes given, but to experiment with different flavor profiles. Utilize the library. Save and organize every recipe you make. They will come in handy.”

    See http://ge.artinstitutes.edu/programoffering/1356 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 Michigan alumni Sarah Green

    Sarah Green

    Baking & Pastry , 2013

    "The path ahead may not be clear to you, but every choice you make helps to carve that path."

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    Sarah Green
    Sarah Green is a technical services representative for Dawn Foods, Inc. in Jackson, Michigan. She teaches and trains cake decorators at Walmart stores in Michigan, Ohio, and Indiana. Sarah says a typical day involves going to stores and assessing the skill levels of decorators before she begins a training. A typical session covers anything from icing cakes or frosting cupcakes to borders, flowers, piping, and writing. While she makes her own schedule, she has to be on top of where she’s traveling and what she’ll be working on. “I want to make sure the decorators get the most out of the time [we have together],” she says.

    She enjoys working with many different people and personalities—and takes on the challenge of understanding how to best work with them to complete the task at hand. Sarah recommends that current students keep pushing themselves. “Cake decorating is always challenging. I have to always check out new techniques and practice and try to find out how to do it because I know I am going to be asked about it.” She tells the story of a cake video posted to social media—and how quickly she had to get up-to-speed on the technique to create it. “Within days of the video being out, I had decorators asking me to teach it to them.”

    Sarah, who in 2013 earned a Baking & Pastry Diploma from The Art Institute of Michigan, says that her education prepared her for a culinary arts career. Today, she enjoys seeing one of her students proudly show off a completed creation. “When they learn how to make the rose or when they are able to get nice square corners on the cake, that shows me that I am doing what needs to be done.”

    See http://ge.artinstitutes.edu/programoffering/3288 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info. Read More...

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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