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The Art Institute Of Phoenix - Phoenix Phoenix, Arizona

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General Information

Private, coeducational, four-year college. Urban campus. Founded in 1995. Accredited by Accrediting Council for Independent Colleges and Schools.

Program Information

Offered since 1996. Accredited by Associate Degree Program is ACF accredited (American Culinary Federation). Program calendar is divided into quarters. 12-quarter bachelor’s degree in culinary arts. 3-quarter diploma in baking and pastry. 3-quarter diploma in art of cooking. 6-8-quarter associate degree in culinary arts.

Program Affiliation

American Culinary Federation; Arizona Women in Food and Wine; Confrerie de la Chaine des Rotisseurs; International Association of Culinary Professionals; National Restaurant Association; National Restaurant Association Educational Foundation; Society of Wine Educators; Women Chefs and Restaurateurs.

Areas of Study

Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.

Facilities

Bakery; 11 computer laboratories; 2 food production kitchens; learning resource center; 24 lecture rooms; library; public restaurant; student lounge; 3 teaching kitchens.

Student Profile

124 total: 25 full-time; 99 part-time.

Faculty

12 total: 9 full-time; 3 part-time. 12 are industry professionals; 2 are master chefs; 9 are culinary-certified teachers. Prominent faculty: Walter Leible, CMC; Bill Sy, MBA, CEC, CMC-China; Joseph La Villa, PhD, CEC, Certified Sommelier. Faculty-student ratio: 1:20.

Special Programs

Culinary competitions, ACF sanitation, nutrition, and management certification training, C-cap teacher and consumer workshops.

Typical Expenses

Application fee: $150. Tuition: $387 per per credit hour full-time, $387 per per credit hour part-time. Program-related fees include $890 for supply kit (associate degree); $880 for supply kit (diploma program); $890 for supply kit (bachelor program).

Financial Aid

In 2005, 20 scholarships were awarded. Employment placement assistance is available. Employment opportunities within the program are available.

Housing

Apartment-style housing available.

Application Information

Students may begin participation in January, April, July, and October. Applications are accepted continuously. In 2005, 189 applied; 117 were accepted. Applicants must interview; submit a formal application and an essay.

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Contact

Jerry Driskill
Director of Admissions
2233 West Dunlap Avenue
Phoenix, AZ 85021
Telephone: 800-474-2479
Fax: 602-331-5301
E-mail: aipxadm@aii.edu
World Wide Web: http://www.aipx.edu.
 
Scottsdale Culinary Institute Le Cordon Bleu Scottsdale, Arizona
 

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