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The Art Institute of Raleigh—Durham - a campus of South University
Your creative future begins in Durham

We prepare students for careers in design, fashion, media arts, and culinary

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The Art Institute of Raleigh–Durham, a campus of South University

410 Blackwell Street, Suite 200, Durham, NC 27701   |    1.919.317.3050

Create your future beginning now.

Our degree programs in the areas of Design, Media Arts, Fashion, and Culinary help you focus your talents and explore what you’re passionate about. In our collaborative environment, our instructors will guide and mentor you as we help you build the skills you need to start your creative career.

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College Bound is an 11-week college experience for high school juniors and seniors to connect with others that share your interests while taking college level courses designed to help you grow, discover yourself, and create something awesome.

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Earn a grant up to $17,028 (up to 20% of your tuition).

Pursue your creative degree in a young community known for its focus on higher education and research

The Art Institute of Raleigh-Durham - a campus of South University

The Art Institute of Raleigh-Durham, a campus of South University, is located in Durham's historical and entertainment district. Here, you'll have the opportunity to learn in a region committed to innovation.

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Saturday, June 18, 2016
 Art Institutes Open House

See How We Live For Creativity

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The only thing missing is you.

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The District at 410 Restaurant

The District at 410 Restaurant is a student-run restaurant that's open to the public. Located at The International Culinary School at The Art Institute of Raleigh-Durham, The District at 410 Restaurant serves as the dining lab for students in the culinary program, offering a unique combination of real-world experience and instructional content.

Under the direction of Chef Leslie Eckert, culinary students nourish and delight patrons while taking the final steps on their path to becoming culinary professionals. From food ordering and preparation to guest seating and serving, The District at 410 Restaurant is a complete instructional environment for students that offers a quality dining experience to its patrons.

For reservations, please contact The District at 410 Restaurant at 919.317.3200 or e-mail thedistrict@aii.edu

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News and events

Raleigh-Durham’s Heidi Nolta on The Triangle’s News at 3 Raleigh-Durham’s Heidi Nolta on The Triangle’s News at 3

Heidi Nolta, director of career services at The Art Institute of Raleigh-Durham, a campus of South University, recently appeared on The Triangle's News at 3 with Brandon Dixon. Nolta recommended five “Countdown to Success” tips for parents of recent grads, which included:

5.) Breathe: At the very least, a diploma ought to earn its recipient a chance to take a deep breath and relax. Allow your graduate a chance to clear his/her head and prepare -- body, soul and mind -- for the next big adventure: employment. A little perspective may also help to make sure your grad is not focused on not just any job, but the right job.

4.) Research: All of the effort that went into term papers and final projects should now go into studying industries and organizations of interest. This is homework not just for recent graduates, but parents, too.

Dig into everything that seems pertinent to your grad’s career goals and, importantly, talk about all this with your grad. Part of the goal here is to improve fluency in relevant industry issues and trends.

3.) Network: Parents’ circles are probably more populated than their child’s. Use ‘social capital’ to create or uncover opportunities. At the same time, bring your budding professional into the virtuous circle of networking by encouraging them to tap the resources of the college’s career counselors and to make the most of alumni associations.

2.) Rehearse: While a diploma certifies a certain level of knowledge and skill, it does not guarantee poise, grace, or executive presence.  This comes only with practice.  

 Practice for job interviews and other make-or-break social opportunities, from being able to talk smoothly about industries of interest to how to tout personal strengths without sounding boastful (this includes maintaining an up-to-date portfolio). Also, school your grad in the fine art of business protocol, including sending an e-mail thank you within 24 hours from your meeting.  .

1.) Negotiate: You’ve put in the hard work of raising them from infancy, so don’t send your grads into job negotiations like babes in the woods. Their impulse may be to take whatever they’re offered.  Tactfully asking questions about items like parking and insurance can establish your grads as particularly sharp young people worth hiring. 

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 District at 410” Restaurant Featured in Raleigh-Durham News & Observer “The District at 410” Restaurant Featured in Raleigh-Durham News & Observer

“The District at 410,” the student-run restaurant at The Art Institute of Raleigh-Durham, a campus of South University, was recently featured in The News & Observer.

The article featured the news that the restaurant is now open for lunch from 12-2 pm on Thursdays and Fridays. It also highlighted a menu favorite, pan seared scallops served with creamy polenta and balsamic drizzle.

Read the article here: http://www.newsobserver.com/living/food-drink/mouthful-blog/article76936067.html#storylink=cpy

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

The Art Institute of Raleigh-Durham is not responsible for the content or accuracy of any Web site linked to this Web site/newsletter. The links are provided for your information and convenience only. The Art Institute of Raleigh-Durham does not endorse, support or sponsor the content of any linked Web sites. If you access or use any third party Web sites linked to The Art Institute of Raleigh-Durham’s Web site, you do so at your own risk. The Art Institute of Raleigh-Durham makes no representation or warranty that any other Web site is free from viruses, worms or other software that may have a destructive nature. 

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Raleigh-Durham Staff Member Featured on Policygenius.com Raleigh-Durham Staff Member Featured on Policygenius.com

In her role as director of career services at The Art Institute of Raleigh-Durham, a campus of South University, Heidi Nolta counsels students and grads to help them make the most out of internship opportunities. Her tips were recently featured on Policygenius.com

Nolta’s advice includes talking to instructors, friends, and fellow students for guidance. She states that instructors may have connections or insights into particular companies looking to hire creative individuals.

Read the full article here: https://www.policygenius.com/blog/what-to-look-for-in-an-internship/

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

The Art Institute of Raleigh-Durham is not responsible for the content or accuracy of any Web site linked to this Web site/newsletter. The links are provided for your information and convenience only. The Art Institute of Raleigh-Durham does not endorse, support or sponsor the content of any linked Web sites. If you access or use any third party Web sites linked to The Art Institute of Raleigh-Durham’s Web site, you do so at your own risk. The Art Institute of Raleigh-Durham makes no representation or warranty that any other Web site is free from viruses, worms or other software that may have a destructive nature. 

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The District -- Popular Student-Run Restaurant Unveils New Menu with Emphasis on More Taste via Small Plates The District -- Popular Student-Run Restaurant Unveils New Menu with Emphasis on More Taste via Small Plates

RALEIGH-DURHAM, N.C. (May 2, 2016) - Small plates that pack more value are on the new menu at The District at 410 -- the student run restaurant of The Art Institute of Raleigh-Durham, a campus of South University.

“The trend in restaurants is that people want to taste a lot of things, but they aren’t necessarily interested in a traditional big heavy meal,” says Chef John Boretti. “That’s why tapas bars are so popular. While a tapas plate might only offer two bites, we offer more than that, providing just the right size for lunch.”

The District’s current quarter runs through June 10, with the restaurant open for lunch from 12 p.m. to 2 p.m., most Thursdays and Fridays.  Favorites on the new menu include pan seared scallops served with creamy polenta and balsamic drizzle; slider burgers featuring grilled certified Angus Beef® hamburger; crispy fried Brussels sprouts with prosciutto, banana pepper and parmesan cheese;  savory baby carrots glazed in butter and brown sugar and brûléed orange tart.

However, according to Chef Boretti, the cuisine is only half the story.

Customers Grade Each Meal, Students Huddle and Learn

Chef Boretti and Chef Shawn Holland, the front of the house instructor, manage the seven culinary students who, as a team, run the restaurant and regularly swap jobs -- so that a waiter one day is a chef the next. Collectively, they prepare the 46-seat restaurant at the bustling American Tobacco Campus and clean up after the last guest leaves.

This soup-to-nuts experience is essential, says Chef Boretti, as the students set their sights on eventually landing positions not only amid the Triangle’s burgeoning restaurant scene, but throughout the region.

“The students are sponges absorbing everything,” he says. “My goal is to share my restaurant knowledge with them. For example, we talk about food costs, service, prep time and guest experience, helping fully prepare them for the real culinary world. ”

Following lunch, each guest is asked to complete a comment card. The students review all the cards after lunch, as well as analyze hard data on how the quantities of each item sold. They then make team decisions on everything from future supply orders to performance improvements.

“It’s all about reinforcing the mindset that we are one team,” says Chef Boretti. “We help each other out. That’s how we succeed. And, of course, as with all restaurateurs, seeing return patrons is our goal.”

Planning Lunch at The District

Founded in 2010, the District at 410 is open most Thursdays and Fridays through June 10 from noon-2 p.m. with the exception of Thursday, May 12, when the restaurant will be closed for a private party.

Prices range from $2.50-$5.50 for small plates, $6.50-$12.50 for large plates, $2 -$2.50 for sides and $4 for desserts.

The District is located in the lobby of the Fowler Building at American Tobacco Campus in Durham, NC.at 410 Blackwell St.  Reservations are recommended; drop-in patrons will be seated as space is available. For reservations, please call 919.317.3200 or email thedistrict@aii.edu

About the Art Institute of Raleigh-Durham
The Art Institute of Raleigh-Durham, a campus of South University 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 Raleigh-Durham, a campus of South University, 410 Blackwell Street, Suite 200, Durham, NC  27701 © 2016 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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Notable alumni

Learn more from some of our grads who’ve made a name for themselves as they talk about their education, their careers, what Creativity for Life means to them, and their advice for aspiring creative professionals.

Explore all of our Alumni
Katrina Williams

Katrina Williams

Graphic Designer & Art Assistant , Chapel Hill Magazine

Read Katrina's story
Regina Rangel

Regina Rangel

Sous Chef , Print Works Bistro

Read Regina's story
Matthew Stewart

Matthew Stewart

Junior Designer , NOA Living

Read Matthew’s story
Joseph Gailes

Joseph Gailes

Chef,Panciuto/Mez/Whisk

Read Matthew's story
Lanna Ali-Hassan

Lanna Ali-Hassan

Design Assistant, RSI Kitchen & Bath

Read Lanna's story

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