The Culinary Arts degree program at The Art Institute of Pittsburgh is designed for students who are passionate about their careers, who love to cook and need a well-rounded education, and who understand the rigors and the rewards of this ever-growing industry. The U.S. Bureau of Labor and Statistics projects continued growth in job openings for culinary graduates. Consumer expectations continue to rise causing the industry to demand a higher level of graduate skill than ever before.
At The Art Institute of Pittsburgh, students first learn the fundamentals, including knife and hand skills. They delve into specialty areas like baking and pastry, garde manger, international and American cuisines, and à la carte. They practice timing, teamwork, and presentation. Students become skilled in advanced food preparation techniques that allow them to transform basic ingredients into culinary art. Both the associate’s and bachelor’s degree programs were developed under the advisement of top chefs and restaurants from Pittsburgh and across the nation. By graduation, associate’s degree students are prepared to seek entry-level positions in the field including prep cook, line cook, and first cook.
The mission of the Culinary Arts associate’s degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity, and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall, the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. The goal is to have the students gain knowledge and skills necessary to understand and execute culinary processes efficiently and effectively in the kitchens of the culinary world.