Culinary

Culinary

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Bring your talent to the table.

If you want to enrich the world with your talent for creating amazing cuisine—or ambiance—start by experiencing everything from kitchen skills to international flavors.

Program Areas

Baking & Pastry Program Image

Baking & Pastry

Rachel Shelton

Digital Photography , 2013

The Art Institute of Colorado

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Use your talent and passion to turn desserts into works of art. You’ll explore everything from plating to preparing confections to managing a commercial kitchen.

Culinary_Arts

Culinary Arts

Rachel Shelton

Digital Photography , 2013

The Art Institute of Colorado

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Starting with fundamentals like kitchen tools and culinary techniques, you’ll explore more than 20 of the most popular international flavors and techniques.

Culinary Management Program

Culinary Management

Prepare to run both the kitchen and the front of the house, using your passion for food and your head for business to create a memorable dining experience.

Ai students welcomed at The James Beard House

Six culinary students from The Art Institutes system of schools assisted in the preparation of Thanksgiving Day dinner at New York City’s prestigious James Beard House. Learn more about how they earned this opportunity and what they hope to have learned from their five days of immersion in the Big Apple’s culinary scene.

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Meet Our Faculty

  • Antoine Rondenet

    Baking & Pastry

    "Embrace your mistakes, keep on learning, and always look at your work critically."

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    Antoine Rondenet

    Was there a defining moment when you knew you were destined to become a creative professional?

    The light came on the first time I visited the international pastry show, called Intersuc, in Paris. I was stunned by the display of cakes, chocolate and sugar showpieces. I realized I was entering the most beautiful craft in the world: pâtisserie.

    How do you weave your professional background into the classroom experience?

    I share real-world problems, and explain how applying the procedures we teach could have prevented those problems...things as simple as pasteurization barèmes to prevent food-borne illness, or knowing where ingredients come from and how that affects their costs.

    What class assignment exemplifies your approach to teaching and mentoring?

    I break my management by menu class into two main parts. In the first, students create a restaurant and its menu. In the second we do a case study of a local restaurant, looking at how it operates. We go through the financial steps to determine whether or not the restaurant will stay in business, and why.

    How does collaboration contribute to students’ success?

    For me, collaboration is essential. I tell my students that a food critic doesn’t grade just one individual, but his whole dining experience. That means the entire team needs to be working together toward excellence.

    What’s the most important thing you impart to students to help them succeed in class and the real world?

    Embrace your mistakes, keep on learning, and always look at your work critically.

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  • Joshua Brincko

    Interior Design

    "There is no shortcut, and there's no substitute for hard work."

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    Joshua Brincko

    Was there a defining moment when you knew you were destined to become a creative professional?

    When I was six, I visited an art museum in Cincinnati that had large, colorful abstract sculptures. I drew them from memory on graph paper, and my aunt bought one for five dollars. I instantly thought, wow, I can be paid for doing this! I never sold another one, but my parents encouraged me by telling me I could earn a living as an architect. Today I have my own practice. And it all started with five dollars of inspiration.

    How do you weave your professional background into the classroom experience?

    Every single topic I introduce in class, every project I assign, is carefully paired with an example of how it relates to my professional experience. I also relate current professional challenges and give students opportunities to offer solutions. It’s all about giving them a sense of the real world.

    What class assignment exemplifies your approach to teaching and mentoring?

    The design studio courses are the specialty in any design student's education. This isn’t just a class where you read a book, do homework, and take tests. It’s simulates a real design project; students evaluate actual design parameters and design a solution using models, drawings, renderings, and other presentation tools. A design studio course can turn into a full-time job for students who take it seriously, so I give them a lot of support and mentor them through the design process.

    How do you inspire students to push themselves beyond their perceived limits?

    A student has never truly been "busy" until they’ve taken a design studio course. When they’re immersed in designing creative spaces, they learn what busy really is.

    How does collaboration contribute to students’ success?

    Designers rarely work in a vacuum. They each have a unique background and skill set, so working in the same room with other designers lets them learn from each other and overcome challenges—there's often someone around who’s already tried what someone else may be struggling with. I run a study buddy program that links seasoned students with newer ones. When younger students work in the same space as upperclassmen, the more experienced designers learn to mentor while the underclassmen get valuable input from peers who’ve made their way through the project at hand.

    What’s the most important thing you impart to students to help them succeed in class and the real world?

    There is no shortcut, and there’s no substitute for hard work. Dedicate yourself to your craft.

    What’s the most critical advice you would offer any student embarking on a creative career?

    Gain experience in every facet of the industry. If you don't know how to build something, how can you successfully design it?

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