Art of Cooking Diploma students obtain a foundational knowledge and skills in the fundamental techniques and theories of the culinary arts and in industry practices. Through applied coursework and hands-on experiences students will build the necessary skills and abilities to confidently meet the challenges of the food service industry. The curriculum is based on classical principles emphasizing modern techniques and trends in both the classroom and the kitchen. Students are prepared for entry-level employment in the culinary industry such as entry-level prep cooks, line attendants, and entry-level pastry assistants.
Upon successful completion of the program, graduates will have the opportunity to:
• Establish and maintain safety and sanitation procedures
• Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
• Prepare a variety recipes of utilizing the correct techniques, ingredients and equipment which meet industry quality standards
• Define and articulate the core values of the culinary professional.
• Seek entry-level positions in commercial and institutional food service settings
To receive a diploma in Art of Cooking, students must: receive a passing grade or credit for all required coursework; earn a minimum of 55 quarter credits; achieve a cumulative GPA of 2.0 or higher; meet portfolio or other requirements as outlined by the program; and satisfy all financial obligations to The Art Institutes.
The Bachelor of Science degree in Culinary Management, the Associate of Science degree in Culinary Arts, the Associate of Science degree in Baking & Pastry, and Diploma programs in Art of Cooking and Baking & Pastry are accredited by The Accrediting Commission of the American Culinary Federation Education Foundation.