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The Art Institute Of New York City Culinary Arts And Restaurant Management New York, New York

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General Information
Private, coeducational, two-year college. Urban campus. Founded in 1980. Accredited by Accrediting Council for Independent Colleges and Schools.

Program Information
Offered since 1980. Program calendar is divided into quarters, 6-week terms. 3- to 4-quarter certificate in restaurant management. 3- to 4-quarter certificate in pastry arts. 4-quarter certificate in restaurant management (part-time). 4-quarter certificate in pastry arts (part-time). 4- to 6-quarter certificate in culinary arts. 6-quarter certificate in culinary arts (part-time). 6- to 8-quarter associate degree in culinary arts and restaurant management. 8-quarter associate degree in culinary arts and restaurant management (part-time).

Program Affiliation
American Culinary Federation; American Institute of Wine & Food; International Association of Culinary Professionals; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; New York State Restaurant Association; United States Personal Chef Association; 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
10 classrooms; 2 computer laboratories; 9 food production kitchens; gourmet dining room; 14 lecture rooms; library; 3 student lounges.

Student Profile
2,313 total: 1318 full-time; 995 part-time. 1573 are under 25 years old; 671 are between 25 and 44 years old; 69 are over 44 years old.

Faculty
68 total: 60 full-time; 8 part-time. 20 are culinary-certified teachers. Prominent faculty: George Conte, CC; Eric Pellizzari, CEC; Michael Vignapiano, CCE, CHE; Tony D’Onofrio, CHE. Faculty-student ratio: 1:21; 1:25 labs.

Special Programs
198-hour externship (for students in culinary arts and pastry programs), culinary competition, ACF Junior Memberships.

Typical Expenses
Application fee: $50. Tuition: $452 per credit. Program-related fee includes $100 for registration.

Financial Aid
In 2005, 5 scholarships were awarded (average award was $18,000). Program-specific awards include scholarships for high school seniors. Employment placement assistance is available. Employment opportunities within the program are available.

Housing
Coed housing available. Average on-campus housing cost per month: $1200. Average off-campus housing cost per month: $800.

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, high school diploma or GED.

 
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Contact
Lauren Malone
Director of Admissions
Culinary Arts and Restaurant Management
75 Varick Street
16th Floor
New York, NY 10013
Telephone: 212-226-5500 Ext. 6080
 

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