IT’S TIME TO BE BOLD
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.
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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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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!
Mint Lightens and Brightens Summer Dishes
The Kentucky Derby, held the first Saturday in May, may be responsible for making mint the king of summertime drinks. Along with big hats, the Derby is famous for its mint juleps, kicking off the warm weather season.This year, mint is making its mark in the culinary scene in some new—and unexpected ways. From pesto to rice salads, mint adds a summery tone to dishes that’s unmatched by other herbs, according to Michael Zappone, Academic Department Director of Culinary Arts at The International Culinary School at The Art Institute of Pittsburgh.Mint is used by chefs to add an additional level of flavor to dishes and drinks, according to Linda Marcinko, Culinary Academic Director at The International Culinary School at The Art Institute of St. Louis.“I think mint is great in summer because it brightens up so many dishes. It’s so good to use in sweet items as well as savory dishes,” she says. Marcinko enjoys utilizing mint in Thai beef and noodle salad and iced tea.Having mint on hand is easy, too, because it’s a perennial herb that will come up each year in the garden. According to Marcinko, “it is so easy to grow and so versatile.”The unique flavor of mint may also be used to replace calorie-heavy ingredients in traditional dishes, according to Claire Menck, Chef Director of Culinary Arts at The International Culinary School at The Art Institute of Wisconsin.Marcinko lightens up pesto by replacing the traditional basil with mint—and eliminating the cheese. Try her mint pesto, mint syrup, and rice salad to give your summer meals an extra minty kick.Mint Pesto – Great with pasta or lamb chops2 large bunches mint, trimmed of stems (just use the leaves)1 bunch cilantro (can use some of the stems if they are not too thick)6 cloves garlic, peeled¾ cup walnuts½ cup olive oil¼ cup vegetable brothSalt and pepperCrushed red chilies, optionalProcedure: Combine the mint leaves, cilantro, garlic and walnuts in place in the bowl of a food processor. Pulse the mixture until it is roughly chopped. With the machine running, slowly add the olive oil and vegetable stock. Process until smooth. Season to taste with salt, pepper, and the Chile flakes.Summer Rice Salad4 cups cooked basmati rice1 cup trimmed sugar snap peas, blanched4 green onions, thinly sliced1 small red bell pepper, diced1 small jalapeño pepper, finely minced½ cup pine nuts, lightly toasted½ cup chopped mint leaves½ cup olive oilSalt and pepper to tasteProcedure: Cut the blanched sugar snap peas in half, lengthwise. Put the rice, peas, onions, red bell pepper, jalapeño, pine nuts, and mint leaves in a bowl. Toss together well. Pour on the olive oil and stir to coat all ingredients. Season to taste with salt and pepper. Chill for about 2 hours before serving. Serves eight.Mint Simple Syrup – Perfect with lemonade or mojitos2 cups sugar6 cups water1 large bunch mint, roughly choppedProcedure: Combine the sugar and water in a medium-sized sauce pan. Stir to moisten the sugar. Add in the mint leaves. Bringto a boil and boil for 10 minutes. Turn off the heat and let the syrup sit until it is cool. Strain the syrup to remove the mint. Store in the refrigerator until ready to use.EDITOR’S NOTE:The Art Institutes is a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. Administrative office: 210 Sixth Avenue, 33rd Floor, Pittsburgh, PA 15222 ©2014 The Art Institutes International LLC.
Art Institute of Virginia Beach Students Prepare Dishes on WTKR News Channel 3
Students and staff at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, recently showcased their culinary skills on WTKR News Channel 3. Andrea Stevens, who is working toward a Bachelor of Science in Culinary Arts Management and JoVonia Newby, who is working toward a Bachelor of Science in Culinary Arts Management, created two dishes for viewers. One was a chocolate truffle pasta with truffle crème anglaise—and cherry pearls with white truffle candied almonds. The other dish was a duo: a savory baklava with truffle honey, truffle whipped cream and shrimp, and truffled potato Au gratin with cuddle fish and tarragon foam. The two culinary artists learned to make the truffle dishes while in Italy competing in a truffle-themed culinary contest in memory of Paolo Urbani.
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.
