The Art Institute Of New York City Slade Show

The Art Institute of New York City: Culinary Arts Program What It Takes… By: Adam Conner

Program Description The culinary arts industry in America is growing at an unprecedented pace. Skilled culinary professionals are in demand at restaurants, clubs, resorts, convention centers, retirement homes, hospitals, and entertainment facilities, striving to serve millions of two-career families, affluent baby boomers, and active seniors who regularly dine out. The Art Institute of New York City offers the education that individuals need to take advantage of these career opportunities. The Culinary Arts and Restaurant Management program culminates in an Associate of Occupational Studies degree that gives graduates a broad knowledge of the restaurant industry. The Culinary Arts and Restaurant Management program offers students a balance of culinary theory and practice. This is a 6-quarter (full-day) or 8-quarter (part-day) program that focuses on instruction in both cooking and management skills. Cooking, baking, management, and career development gives students an excellent foundation to seek entry-level employment in positions such as prep cook, line cook, assistant food service manager, and assistant food and beverage manager. Areas of study include classroom and laboratory instruction in basic cooking skills, food production, baking and pastries, sanitation and safety, wine, operations and production management, employee supervision, and accounting. Emphasis is also placed on critical thinking, problem solving, and communications skills required of successful culinary professionals. In addition, students further prepare themselves for a wide range of industry challenges through externships in management and / or cooking.

Curriculum

Quarter 1 CU100 Basic Skills & Cooking Fundamentals RM100 Human Resource Management RS190 Sanitation and Safety GE131 Mathematical Applications FS100 Freshman Studies Total 297.5 contact hours, 15 credit hours Quarter 2 CU101 Food Preparation and Production Methods RM104 Service Management RS180 Nutrition, Diet and Preference GE101 English Total 253.5 contact hours, 15 credit hours Quarter 3 PA100 Baking and Pastry RM101 Restaurant and Food Service Operations RM105 Social and Legal Environment GE151 Computer Applications Total 253.5 contact hours, 15 credit hours Quarter 4 CU102 Advanced Culinary Techniques RM102 Menu Management RM200 Beverage Management GE161 Ethics RM/CM ELECTIVE Total 297.5 contact hours, 18 credit hours Quarter 5 CU200 Practical Cooking for Restaurants RM103 Purchasing for Food Service RM201 Principles of Restaurant Marketing GE141 Communications in the Workplace RM/CM ELECTIVE Total 297.5 contact hours, 18 credit hours Quarter 6 RM202 Restaurant Design, Facilities and Layout RM203 Principles of Restaurant Accounting CD202 Career Development EX200 Externship Total 330 contact hours, 12 credit hours

Chef Instructors

The Art Institute employs Chef Instructors with world experience and extensive resumes. For Example:

Philippe Kaemmerle: Educational Background: Chambre des Métiers D’Alsace, France, C.A.P. – Brevet de Compagnon, Pastry, Regional and National Certificates, New York State Association of Career Schools, Certificate Chef Instructor, Senior Lead Instructor, Culinary Arts Areas of Expertise: Catering, Pastry Competition Brief Biography, Chef Kaemmerle is a Certified Hospitality Educator. He is an award-winning pastry chef (ACF Patisfrance, SLP shows). He appeared on the “Great Chefs Series,” aired on PBS and the Discovery Channel. In France, he worked at a two Michelin Star restaurants in Alsace, then traveled to Sweden where he worked for the private catering chef for the King of Sweden. In New York City he has held positions at well-known restaurants including The 21 Club, Aquavit, and Windows on the World. He has been a chef instructor for 13 years.

Dean of Culinary Arts Dept.

Ken Goodman:

Educational Background: Johnson & Wales University, Bachelor of Arts

Senior Academic Department Director Culinary and Pastry Arts

Areas of Expertise: Management Consulting, Kitchen Design & Restaurant Layout, Menu Design Brief Biography: Chef Goodman is currently responsible for the culinary development of over 1,300 Students. He has been an Executive Chef at establishments on the East Coast, as well as an Independent Restaurant Management Consultant in Boston, MA. In addition to his work as an educator, he is a Volunteer Chef Instructor for Operation Frontline, an organization providing classes to low-income families in 22 cities throughout America. Chef Goodman was voted Chef of the Year in 2000 by Share Our Strength, a hunger relief organization.

Why Choose The Art Institute of New York City?

If you are thinking of going to culinary school somewhere that will stimulate your senses and enhance your creativity, think The Art Institute of New York. Located in one of the most great "restaurant" cities in America, this a fun town to go to school in.

The Art Institute of New York is committed to your success by offering lots of hands-on experience, programs that will matter in your career, top chef instructors who will give you the training you need to get out into the real world and find a job.