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.
Transfer students can earn a grant up to $7500 for bachelor’s degrees, $3500 for associate’s degrees.
We can help you navigate the steps to transferring to our creative community, where design, culinary, media arts, and fashion students prepare for their careers. 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. Click below to read more about our transfer grant.
Any student who meets all admission requirements, and who earned at least 12 credits between the dates of 8/1/2015 and 8/31/2016 at another accredited institution that has ceased enrolling students, is eligible to receive this institutional grant. Other rules apply.
January 28, 2017
January 28, 2017
9:30 AM to 12:00 AM
January 30, 2017
January 30, 2017
February 13, 2017
February 13, 2017
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!
(Tampa, June 2015) The Tampa Bay Buccaneers rookies took part in a 2-hour cooking class at The Art Institute of Tampa, a branch of Miami International University of Art & Design, on Friday, June 5. The class is part of their Buccaneers Rookie Educational Series camp and included 24 players. Teams are required by the National Football League to provide life training in areas such as finance or cooking for their draft picks. The cooking class was organized with The Art Institute of Tampa’s instructors and some students.
Graphic designer and illustrator Stefan Bucher spoke at The Art Institute of California – Orange County, a campus of Argosy University, on July 27.
Meet Our Alumni
Kirsten "KJ" MathersCulinary Arts , 2016
"The classroom curriculum enabled a more broad vision of what it is like to be a chef. Without the full scope of the curriculum [at The Art Institute of Tampa], I would not be able to approach this job in the way that I am now."Read More
Kirsten "KJ" MathersHead Chef at Resort on Island of St. Kitts, Oversees Kitchen and Menu Creation
Kirsten Mathers’ first immersion into international cuisine took place when she traveled to Italy, while still a student, as a finalist in the Urbani Tartufi Truffle Competition. Today, she’s working as the head chef of a resort on the island of St. Kitts, in charge of a restaurant that recently re-opened. Kirsten oversees the menu, puts ServSafe procedures in place, standardizes menus, and manages inventory. “It was an unexpected opportunity, but one that I know will be pivotal in my professional career,” she says.
While still a student, Kirsten earned the opportunity to cook New Year’s Eve dinner at the prestigious James Beard House and was selected for a two week trip to Italy to participate in the Urbani Tartufi Truffle Competition. Upon completion of her degree, two of her Chef instructors helped to connect her with an internship at an Italian resort—and finally her job in St. Kitts.
Her work day includes morning prep, then a quick break before she returns in the afternoon to get ready for dinner service. As the restaurants ramps up its staff, Kirsten hopes to turn over the prep work to new hires and devote more time to planning and record keeping—but will continue to work inside the kitchens for the dinner hours.
Kirsten says that she’s currently facing a big challenge. “The executive chef of the resort where my restaurant is located resigned unexpectedly four days after I got here. I was left in charge of a restaurant that had re-opened just five days before his resignation.” She adds that her education immediately assisted her with stepping up to the challenge. “The well-rounded education that I got at The Art Institute of Tampa, as well as the support of my chef instructors and family/friends [allowed me] to face this challenge with confidence and excitement.”
On St. Kitts, there’s an existing framework to Island favorites—but growing tourism allows Kirsten to experiment and stretch the minds of her culinary staff. “It's always a conversation, but it's been fun to see the way that all of us are willing to try new things, or combine both the local heart and the tourists’ tastes.”
While she tries to make room for downtime, she says that a chef's mind never stops. “Food never ends, so cooking never ends. Requisitions never end so tracking products never ends. Restaurants cannot remain stagnant, so you must learn the taste of people around you to know what sorts of things you can create to put on the menu.” Kirsten spends time learning how to create foods and says that she’s always present and aware—watching everything going on in the kitchen. “On the flip side, to be a healthy chef, you must make sure to commit to stopping your chef brain and taking time to do what you need to do for yourself to keep you going as a chef.”
Kirsten, who in 2016 earned an Associate of Arts in Culinary Arts from The Art Institute of Tampa, says that she started her culinary education five years after earning a bachelor’s degree in Youth Ministry. “I knew I needed to do something more.
Up until then I had worked in a coffee shop, served in a restaurant, and did a quick stint as a bank teller, but never really considered culinary school until I realized that all of my free time was spent experimenting in the kitchen.” She says that the labs and in-kitchen classes challenged her and that her instructors pushed her to reach her potential. “The classroom curriculum enabled a more broad vision of what it is like to be a chef. Without the full scope of the curriculum there, I would not be able to approach this job in the way that I am now.”
She admits that life in the culinary industry is tough, requiring a hardworking, consistent attitude. “All chefs fail at some point or another, because food is a endless palate. The fact of the matter is that you will get out what you put in. I'm sure people have heard that over and over again, but we must rise to the challenges that are placed in front of us.” Kirsten mentions that her instructors wanted her to be successful and encouraged her to become a consistent, and curious culinary artist.
“It’s been a wild ride, and I am excited to see the way things keep on unfolding. I do have to say though that as much as I have reaped rewards of hard work and determination, not one bit of any of it would be possible without the network of chefs teaching, guiding, helping, and encouraging me. One cannot be a chef alone.”
See http://ge.artinstitutes.edu/programoffering/100 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info. Read More...
Joshua ZeffGraphic & Web Design , 2014
[My education] prepared me to communicate my creations and gave me a sense of what it would really be like to work in the real world.Read More
Graphic Designer for J&R Bicycles
Joshua Zeff is working as the graphic designer for J&R Bicycles in St. Petersburg, Florida. He is responsible for marketing, print, and web applications for the company. Joshua says that he enjoys the calm and chaotic combination that each day brings. “One day you’re doing nothing but the normal routine and then next day, eight products come in, two sales need promotional material done, and your boss is requesting design briefs. But that’s why I love what I do.”
Joshua is inspired by intricate signage, theme park environments, bright and bold fonts, extreme textures, and unique packaging. “I’m drawn to interesting structures and art; anything that is unique or different fascinates me,” he says.
Joshua, who in 2014 earned a Bachelor of Fine Arts in Graphic Design from The Art Institute of Tampa, says that his education gave him a realistic sense of how the industry works. “Everything from the assignments to the deadlines and the critique sessions mentally prepared me to communicate my creations and gave me a sense of what it would really be like to work in the real world.” Joshua adds that current students should be humble as they transition into their careers. “No matter how good you are or how good you think you are, you are just starting.”
See ge.artinstitutes.edu/programoffering/106 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
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.