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The Art Institute Of Atlanta Culinary Arts And Culinary Arts Management Atlanta, Georgia

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General Information

Private, coeducational, four-year college. Suburban campus. Founded in 1949. Accredited by Southern Association of Colleges and Schools.

Program Information

Offered since 1991. Accredited by ACF American Culinary Federation. Program calendar is divided into quarters. 12-quarter bachelor’s degree in culinary arts management. 3-quarter diploma in basic skills. 4-quarter diploma in baking and pastry. 7-quarter associate degree in culinary arts. 8-quarter associate degree in culinary arts with a concentration in baking and pastry.

Program Affiliation

American Culinary Federation; American Institute of Wine & Food; National Restaurant Association; National Restaurant Association Educational Foundation.

Areas of Study

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

Facilities

2 bake shops; cafeteria; 10 classrooms; coffee shop; 14 computer laboratories; 3 food production kitchens; gourmet dining room; 5 laboratories; learning resource center; 10 lecture rooms; library; snack shop; student lounge; 5 teaching kitchens.

Student Profile

495 total: 375 full-time; 120 part-time. 94 are under 25 years old; 282 are between 25 and 44 years old; 94 are over 44 years old.

Faculty

42 total: 12 full-time; 30 part-time. 32 are industry professionals; 9 are culinary-certified teachers. Prominent faculty: Sarah Gorham, MS, CEC; Marc Jolis; Daryl Shular, CCC; Audrie Clark. Faculty-student ratio: 1:16.

Special Programs

1-day workshops in specialized culinary subjects, Study Abroad Odyssey Program, culinary competitions, International Sommelier Guild Level 1 and 2 and Diploma.

Typical Expenses

Application fee: $50. Tuition: $6320 per quarter full-time, $395 per credit hour part-time. Out-of-state tuition: $6320 full-time, $395 part-time. Tuition for international students: $6320 full-time, $395 part-time. Program-related fees include $1000 for culinary kit (cutlery, uniform, and textbooks); $285 for food and supplies for labs in some courses.

Financial Aid

In 2005, 12 scholarships were awarded. Program-specific awards include full/partial tuition scholarship for high school seniors through competition, Art Institutes Best Teen Chef Competition scholarship, scholarships through articulation agreement with ProStart high schools (nationwide). Employment placement assistance is available. Employment opportunities within the program are available.

Housing

Coed and apartment-style housing available. Average off-campus housing cost per month: $750–$850.

Application Information

Students may begin participation in January, April, July, and October. Applications are accepted continuously. Applicants must interview; submit a formal application, an essay, academic transcripts.

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Contact

Office of Admissions
The Art Institute of Atlanta
Culinary Arts and Culinary Arts Management
6600 Peachtree Dunwoody Road
100 Embassy Row
Atlanta, GA 30328
Telephone: 800-275-4242
Fax: 770-394-0008
E-mail: aiaadm@aii.edu
World Wide Web: http://www.artinstitutes.edu/atlanta/.
 
 The Art Institute of Atlanta Culinary Arts and Culinary Arts Management Atlanta, Georgia
 

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