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Culinary Arts

Culinary Arts Associate of Arts

The Art Institute of Portland can help you prepare for it.

Program Overview

In the Culinary Arts program, you’ll gain practical experience in the kitchen while studying the business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. You’ll learn to produce food quickly and in quantity while working with others. Graduates are prepared to seek entry-level employment such as line cook and pantry cook (garde manger).
Culinary Arts

News and events

The Art Institute of Michigan Teams Up with the Rachael Ray Show to Provide Cooking Lessons The Art Institute of Michigan Teams Up with the Rachael Ray Show to Provide Cooking Lessons

The Art Institute of Michigan is teaming up with the Rachael Ray Show to provide cooking lessons to the students enrolled at Downtown Boxing Gym Youth Program. During filming of the Rachael Ray Show’s Thanksgiving episode, on Monday, November 16, Ray unveiled a completely renovated kitchen for the students, complete with new appliances and a study space. To help Downtown Boxing Gym Youth Program get the most out of this new kitchen, The Art Institute of Michigan is going to provide four lessons/demos on healthy eating and nutrition at the gym throughout the next year. 

Three culinary instructors from The Art Institute of Michigan appeared on the show to announce the gift of the cooking lessons, and the episode will air Wednesday, November 25. In the Detroit area, please tune into WDIV-TV at 2pm. For additional times and channels, visit http://www.rachaelrayshow.com/show-info/showtimes/.

For more information on Downtown Boxing Gym Youth Program, visit http://downtownyouthboxing.org/

Read more about the filming on Detroit Free Press:  http://www.freep.com/story/news/local/michigan/detroit/2015/11/16/rachel-ray-laila-ali-downtown-detroit-boxing-gym/75905200/

The Art Institute of Michigan is one of The Art Institutes, a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Not all online programs are available to residents of all U.S. states. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. The Art Institute of Michigan, 28175 Cabot Drive, Novi, MI 48377. © 2015 The Art Institutes.  All rights reserved. Our email address is materialsreview@aii.edu.  

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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Green Living Project: Revamp Your Kitchen Pantry to Avoid Waste & Encourage Cost Effectiveness Green Living Project: Revamp Your Kitchen Pantry to Avoid Waste & Encourage Cost Effectiveness

For a basic green living project with benefits to your wallet and the environment, consider revamping the kitchen pantry. The cupboard is the starting point for most kitchen activity and is more than just a storage space. Develop good buying habits and build a strong foundation and you can avoid the waste of food and money. Here’s how to tackle the task at once or little by little.

ASSESS
When you are not in a rush to whip up a family meal or put away loads of groceries, take some time to really look at the items in your pantry. What is in front? What is hidden in the back? What’s used most frequently? What is expired?

“Be more aware of your consumption habits,” suggests Cory Schreiber, a chef instructor at The International Culinary School at The Art Institute of Portland. This awareness is a simple step to greener living. “Avoid impulse purchases by being more mindful of the emotions that can be involved in food shopping,” he adds. “Not only do you avoid waste this way, but conscious consumption is more cost-effective too.”

UTILIZE
Another cost-effective method that the storeroom manager at The International Culinary School at The Art Institute of California – Los Angeles, a campus of Argosy University recommends is a common inventory and accounting process used by schools, hotels and other food service providers. “Practicing a first-in, first-out method of consuming your pantry goods is a true way to save money and prevent food waste,” informs Joshua Joe, who purchases the schools food supplies. With approximately 500 culinary arts students regularly coming through the school’s dry storage area, Joe encourages the students to use the earliest bought, or oldest, goods first. “The tendency is to go for the freshest or A+ product when the A grade item will due,” he says. “You don’t want to let perfectly usable goods go to waste.”

STOCK UP
Once you have a handle on what you are buying and how you are consuming it, it is time to stock up.

Schreiber proposes buying high-quality essentials and purchasing goods in bulk. “Buy the highest quality staples you can afford,” recommends Schreiber. For example, six pounds of a good butter can last you a solid five months. Other items where quality counts and the products can endure include oils, vinegars, salts, dried herbs and spices. “When possible, buy dry goods in bulk too,” he adds. Grains, rice, legumes and pastas are all good products to shop for in a food store’s bulk department.

To hold the loose pasta or grains, look for containers with a lower environmental footprint. “Using glass, metal and ceramics is the easiest solution,” says Chris Stanley, an Industrial Design instructor at The Art Institute of Seattle. Stanley, who has taught course on the History of Industrial Design and in Materials & Manufacturing, adds “choose something classic in design so you won't be tempted to throw it out in two years. Or, you can re-use glass jars and that fruit cake tin your aunt sends you each year.”

Not only is buying in bulk less expensive, but less packaging means less energy used to create the materials and less garbage to throw away – all of which are more friendly to the environment.

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Students Learn the Reality of the Restaurant World at Sharp Students Learn the Reality of the Restaurant World at Sharp

The International Culinary School at The Art Institute of Portland Student-Run Restaurant Opens to the Public

The International Culinary School at The Art Institute of Portland is proud to announce the opening of Sharp, the student-run restaurant, serving lunch Thursdays and Fridays 12:45 to 2:30pm. Sharp’s three-course menu features international cuisine and fresh, local ingredients that provides students a chance to showcase their culinary talent and gain real-world experience in restaurant operations, management and customer service. Sharp showcases the school’s commitment to training well-rounded culinary professionals by creating a context through which students practice critical skills.

All operations at Sharp are handled by the students in the upper division restaurant course, a requirement for those pursuing a Bachelor of Science in Culinary Management or an Associate of Science in Culinary Arts. Enrollment is limited to 10 students and instructed by Chef David McIntyre and Professor Elizabeth Davis.

Chef McIntyre guides students in the back of the house, coaching them on cooking techniques, speed, accuracy and quality. He draws upon 25 years of broad based experience in the food service and hospitality industries. In addition to teaching classes at The Art Institute, he is a member of the Portland/Multnomah Food Policy Council and leads culinary tours throughout the U.S. and abroad.

Elizabeth Davis instructs and advises students in the front of the house, focusing on guest satisfaction, efficiency and customer service. Davis has worked in hospitality for 15 years, in highly acclaimed restaurants such as San Francisco’s Delfina and Boulevard. In addition to teaching at The Art Institute, Davis manages Nostrana Restaurant in Portland and is a part time restaurant consultant.

"Sharp is taking a global approach to local ingredients and sourcing from international markets that serve Portland's diverse communities" said Chef David McIntyre.

The menu is dynamic, but current options include “Tiger Eats Lamb” Gua Bao—steamed bun with braised lamb belly, peanuts, cilantro, and pickled mustard greens and Mixed Grill—adobo marinated brisket, lemon marinated quail, and rosemary lamb chop chimichurri rojo, and grilled kale with bagna cauda. A dynamic menu that undergoes regular changes keeps the students engaged with the learning process and reinforces the school’s commitment to local, sustainable and seasonal products.

The concept of Sharp, from the restaurant name to the intimate dining room, was a collaborative effort between the Interior Design, Advertising, Graphic Design and Culinary Departments at The Art Institute of Portland.

Sharp is currently open for lunch most Thursdays and Fridays (when school is in session) from 12:45pm – 2:30pm | 3-course lunch is $12 for public, $10 with student ID. The International Culinary School at The Art Institute of Portland is located on the North Park Blocks, at 34 NW 8th Ave, the southeast corner of NW 8th and Couch, Portland, OR 97209
For more information about Sharp or to make reservations for lunch, email AIPDSharpRestaurant@aii.edu.

Photographs courtesy of Annalou Vincent.

About The Art Institutes
The Art Institute of Portland is one of The Art Institutes (www.artinstitutes.edu), a system of over 45 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary arts professionals.

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Program Description

Portland is a leader in the ‘green’ movement and The Art Institute of Portland is proud to offer a bachelor’s degree program in Culinary Management with a focus on sustainability. Food-consciousness is at an all-time high and interest in this field continues to grow – some trajectories in the field include local production, authentic experiences, global influences and awareness, health consciousness and incorporating sound design principles into culinary creations. Above all, culinary students are motivated by the ‘joy of cooking,’ not just the appreciation of the final product.

The Bachelor of Science in Culinary Management prepares graduates to seek entry-level positions in food service-related management and supervisory trainee positions as well as other functions in the culinary and food service fields. The program provides an opportunity for students to become competent in the identified priorities of the food service industry, communication, training, leadership, motivation, management, human resources, technology, accounting, marketing and customer relations. These skills prepare graduates to seek entry-level positions, including such job functions as assistant front-of-the-house manager, assistant kitchen manager, management trainee, assistant department manager and sous chef. Furthermore, the program is designed to introduce students to the great depth and breadth of related opportunities in such fields as culinary entrepreneurship, media and communications and research and development.
Culinary Arts
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Students need to meet all requirements. The Art Grant is not offered at all Art Institute schools and the grant amounts vary by location; check with the school you’re considering attending for exceptions and details.

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