The International Culinary School at The Art Institute of San Diego
The Art Institute of California
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7650 Mission Valley Road – San Diego, CA 92108
Private, For Profit
Start your culinary education in San Diego, California
If you have been thinking about attending culinary school, you are most likely asking yourself questions like how much is it going to cost, how long will it take to graduate, how & where do I apply and is financial aid available?
Below is some general information about The International Culinary School at The Art Institute of California – San Diego. It should help you decide if this is a program to consider. If it does make your list of possible choices, I suggest you select your course below, fill out the short questionnaire and a representative from the school will contact you to answer all your questions in detail, fill you in on costs and financial aid and explain the next steps to apply.apply.
The curriculum for The International Culinary School at The Art Institute of California – San Diego is based on the classical principles of Escoffier, emphasizing progressive techniques and trends. Students are taught in modern kitchens and receive practical experience.
Instructional methods at The International Culinary School at The Art Institute of California – San Diego include lecture, demonstrations, labs, one-on-one tutorial, and periodic examinations. Except for externships and field trips, all instruction is conducted in a classroom setting.
To receive an Associate of Science degree in Culinary Arts, students must complete a minimum of 112 quarter credits with 28 quarter credits in general education courses and 84 quarter credits in the specialty area with a cumulative GPA of 2.0 or higher. Also, a student must receive a passing grade or credit for all required course work, meet portfolio or other requirements outlined in the student handbook, and satisfy all financial obligations to The International Culinary Schools at The Art Institutes – San Diego.
The point of difference at The International Culinary School at The Art Institute of California – San Diego is the ongoing focus to the business side of the industry. In addition to culinary arts, students are exposed to positioning, price/value relationships, demographics, psychographics, merchandising, competitive analysis, strategic planning and store marketing.
Programs of Study
Associate of Science degree & Diploma in Baking & Pastry: Baking & Pastry making is a demanding part of the culinary industry you will have an opportunity to develop the creative expressions necessary to compete in this field. Besides learning techniques, you will be trained how to use the professional equipment that goes with the territory. Combining a combination of lecture and hands on instruction, you will have the opportunity to develop the skills you need to go out and find an entry level job in pastry arts.
Assoociate of Science degree in Culinary Arts: This degree program builds on the material covered in the certificate course and through instruction gives the student a foundation in hand and knife skills as well as a more in-depth study of baking and pastry preparation. The student will also learn about pantry cooking, American and international cuisines. There is a focus on the development of presentation, teamwork, and time management skills. Instructors will also give an advanced course in food preparation that will also you to create delicious dishes from even the most basic ingredients. Graduates from this program will be able to join the food service industry in entry-level positions such as line cook, prep cook and first cook in food service facilities such as hotels the world over.
Bachelor of Science in Culinary Management: The bachelor’s degree program in Culinary Management prepares graduates for food service related management and supervisory trainee positions. The program provides an opportunity for students to become competent in the identified priorities of the food service industry: communication, training, leadership, motivation, management, human resources, technology, accounting, marketing, and customer relations.
From overseeing food quality, to dealing with customers, to making staffing decisions, a food service manager handles hundreds of varied yet critically important tasks every day. The manager’s capabilities and day-to-day performance, and abilities to make decisions quickly, often determine the ultimate success or failure of a food service operation.
Diploma in The Art of Cooking: You will learn the fundamentals, including knife and hand skills. You then delve into specialty areas like baking and pastry, garde manger, international and American cuisines, and la carte. Next comes practice timing, teamwork and presentation. In the end you will become skilled in advanced food preparation techniques that allow them to transform basic ingredients into culinary art.
Bachelor of Science in Hospitality Food & Beverage Management: This 12-quarter program prepares students for entry-level management positions in the hospitality industry in venues such as restaurants, catering companies, hotels and more. The program will focus on these key areas: professionalism, communication, problem solving and critical thinking, management and finance, and context. At the end of the program, students create a career portfolio.
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