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The Art Institute of Virginia Beach- a branch of The Art Institute of Atlanta
Your creative future begins in Virginia Beach

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

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The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta

Two Columbus Center, Virginia Beach, VA 23462   |    757.493.6700

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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Your education just got more affordable

Earn a grant up to $17,496.00 (up to 20% of your tuition).

Pursue your creative education in a growing oceanside community with strong historical roots

Pursue your creative education in a growing oceanside community with strong historical roots

The Art Institute of Virginia Beach is located along the Atlantic Ocean, in a resort city known for sandy beaches, history, and tourism.

Join us at
Open House

Saturday, May 21, 2016
 Art Institutes Open House

See How We Live For Creativity

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The only thing missing is you.

CrAive Restaurant - mobile
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CrAive Restaurant

CrAive Restaurant is the student-run restaurant at The International Culinary School at The Art Institute of Virginia Beach. The restaurant serves as the dining lab for the school's culinary students, offering a unique combination of real-world and instructional experiences.

Under the supervision of chefs and instructors, students create dishes in the kitchen and run all aspects of the dining room. From food ordering and preparation to guest seating and serving, CrAive Restaurant offers a quality dining experience with international cuisine. Patrons can watch the students in action through the wall of windows that separates the dining room from the kitchen.

For reservations and additional information, call 757.493.6839.

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News and events

Two Culinary Students from The Art Institute of Virginia Beach to Compete in Italy to Win Urbani Tartufi Truffle Contest Two Culinary Students from The Art Institute of Virginia Beach to Compete in Italy to Win Urbani Tartufi Truffle Contest

Andrea Stevens and JoVonia Newby invited to prestigious 2-week training in Italy, Scholarships to be awarded

Two culinary artists from The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, will soon travel to Italy to compete in a truffle-themed Culinary Contest in Memory of Paolo Urbani. The students are 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.

The contest challenges culinary students from across North America, in teams of two, to create new and original ideas for dishes that feature truffles as their main ingredient.  The truffles are provided exclusively and directly by Urbani Tartufi.

The contest reflects the continuing commitment by Urbani Tartufi truffles to bring awareness to the culture of truffle and its ancient history. Urbani Tartufi is respected worldwide for representing the best in truffle sourcing and processing. Through this culinary competition, young chefs are provided the opportunity to develop and improve their professional skills while achieving sensory and emotional enrichment.

To reach the competition finals, 50 teams of students created two dishes—a “chef’s choice” (savory or sweet) and a main course. Recipes and photos of the finished dishes were submitted for consideration and judged based on principles of originality, creativity, and innovation. Each submission was scored on a 100-point scale. Of the 50 teams admitted to the contest, seven teams were chosen as finalists.

Stevens and Newby are one of seven finalist teams awarded scholarships by the Paolo Urbani Foundation to participate in a two-week, full immersion culinary course on Italian Cuisine at UDS (Università dei Sapori), in Perugia, Italy from March 30 – April 8. There, they’ll recreate their truffle-inspired recipes, which will be judged by a jury of chefs and professionals from the world of gastronomy. Three winning teams will be awarded first, second, and third prize. Additionally, Urbani Tartufi reserves the right to market the first place creation as one of its own, new products.

According to the Paolo Urbani Foundation, the competition is a statement of confidence and investment in the professional future of the students and a means to help them deepen their knowledge of a precious product as well as to continue to pass on the history of Paolo Urbani, his land, and his legacy.

In addition to the scholarship, winners also earn a trip to the “Truffle Experience at Urbani Tartufi,” which consists of an exclusive journey in the world of truffles. The experience begins in Umbria and culminates at the Accademia del Tartufo, the first school on truffles, where professional chefs will hand down their knowledge in the art of cooking truffles.

The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, 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 Virginia Beach, a branch of The Art Institute of Atlanta, Two Columbus Center, 4500 Main Street, Suite 100, Virginia Beach, VA 23462. © 2016 The Art Institutes.  All rights reserved. Our email address is materialsreview@aii.edu.

See ge.artinstitutes.edu/programoffering/2401 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, is certified to operate in the Commonwealth of Virginia pursuant to Title 23, Chapter 21.1, §23-276.4 of the Code of Virginia by the State Council of Higher Education for Virginia (James Monroe Building, 101 North 14th St; Richmond, VA 23219; 804-225-2600; www.schev.edu).  This school is authorized under Federal law to enroll nonimmigrant alien students.

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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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Mint Lightens and Brightens Summer Dishes Mint Lightens and Brightens Summer Dishes

(June 2014)  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 chops

2 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, peeled

¾ cup walnuts

½ cup olive oil

¼ cup vegetable broth

Salt and pepper

Crushed red chilies, optional


Procedure:

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 Salad

4 cups cooked basmati rice

1 cup trimmed sugar snap peas, blanched

4 green onions, thinly sliced

1 small red bell pepper, diced

1 small jalapeño pepper, finely minced

½ cup pine nuts, lightly toasted

½ cup chopped mint leaves

½ cup olive oil

Salt and pepper to taste


Procedure:


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 mojitos

2 cups sugar

6 cups water

1 large bunch mint, roughly chopped


Procedure:

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.

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Top Trends in Bridal Wear Top Trends in Bridal Wear

Although the latest Brides American Wedding Study shows the average cost of a wedding in 2010 was $26,501, a decrease of 5 percent from 2009, weddings continue to be big business. But many couples are opting to cut the guest list instead of big ticket items like wedding gowns.

In fact, according to the study, the average wedding gown cost $1,289 in 2010, a 20 percent increase over 2009. This is no surprise to the millions who were glued to their television sets this past April during the most talked about wedding since the 1981 royal wedding of Lady Diana to Prince Charles. Many brides are now emulating the elegant lace gown worn by Catherine Middleton, now the Duchess of Cambridge.

In addition to beautiful lace, the newest trends in wedding gowns include color, soft sleeves, short hemlines and eco-friendly materials.

Whether it is Chantilly, Alençon, Duchesse, Guipure, or ribbon, lace has become one of the hottest trends this year. “Designers at all price points have debuted collections featuring full frothy skirts, wildflowers, and lace used in both traditional and modern ways,” says Kate Campbell, department chair of Fashion & Retail Management at The Art Institute of Tampa, a branch of Miami International University of Art & Design. “This particular trend parallels the more feminine, elegant trends we see in fashion everywhere – including more fitted and ladylike styles reminiscent of Grace Kelly and Jacqueline Bouvier Kennedy.”

While not for everyone, the use of color in wedding gowns has been growing in popularity. Rich and vibrant or more subdued, color in bridal wear is everywhere. Some brides choose soft pastel colors, such as blush, rose or skin-tone. Others opt to wear vibrant hues of lavender, green and deep pink. Less bold brides are more likely to use hints of accent color on sashes, bows, embroidery, hems, necklines or beading. “The bride who chooses to add color to her dress is fashion forward and confident – it’s not for the faint of heart,” says Amber Chatelain, lead faculty for the Fashion & Retail Management program at The Art Institute of Nashville — Tennessee, a branch of The Art Institute of Atlanta.

Another interesting new trend in bridal wear is short gowns, especially for brides choosing destination and beach weddings. While they may be short in length, these dresses are not short on style. Some offer sophisticated laces, chic feathers or multilayered organza mini-skirts.

Soft sleeves are enjoying a comeback. Designers have debuted soft, romantic sleeves, including traditional cap sleeves in florals and tulle, modern silhouettes using vintage elements, sequin fringe and flutter sleeves, and romantic off-the-shoulder versions. “The softness and elegance of the sleeves in bridal wear mirrors today’s general fashion trends, where designers are highlighting the elegance and beauty of the female form in very soft ways,” says Charlene Parsons, who heads the fashion programs at Miami International University of Art & Design.

Eco-friendly options have also increased in popularity. “There are now numerous eco-friendly designers whose sole business is to create wedding dresses made with earth-friendly fabrics and materials, using techniques that are in harmony with the earth,” says Crystal Shamblee, department chair of Fashion Design for The Art Institute of Philadelphia. Second-hand and vintage wedding dresses are another eco-friendly choice.

Whatever fashion trends a bride chooses, one that will never go out of style is a gown that fits well, is figure flattering and makes the bride feel she’s the most beautiful woman in the world on her big day.

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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
Rechelle T. Palacios

Rechelle T. Palacios

Interior Designer, New Day Office

Read Rechelle's story
Luke Brigham

Luke Brigham

Chef and Owner, Nouvelle Restaurant

Read Luke's story
Chad Krikorian

Chad Krikorian

Interior Designer, Cox, Kliewer & Co

Read Chad’s story
Katie Alyce Keckley

Katie Alyce Keckley

Pastry Chef, Metro Cuisine

Read Katie's story
Nisa Burns

Nisa Burns

Manages her Own Business, Kitchenability

Read Nisa's story

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