The International Culinary Schools at The Art Institutes

September 22, 2012 6 Comments

The International Culinary Schools at The Art Institutes

The International Culinary Schools at The Art Institutes

Located in numerous locations around the country, you’ll get to explore traditional & fundamental cooking skills and get hands on training.

Finding the right culinary school that fits your expectations is the first step to an education in the field of Culinary Arts & Restaurant Management.

When I asked Chef Terrell Garrett, a graduate of The International Culinary School at The Art Institute of Houston, about going to school there and if would he do it again, he told me, ” Absolutely!! It was a fun experience and validated every thing I had learned during my life of cooking as an avocation.”

Below is a list of locations where you will find one of The International Culinary Schools at The Art Institutes plus a list of programs they offer. Please note, programs vary by location. And don’t forget to read my interview with Ja’Lisa McKeown, a graduate of The International Culinary School at The Art Institute of Michigan.

The International Culinary School at The Art Institutes is a North America’s largest system of culinary programs offered at over 35 Art Institutes schools. Programs, credential levels, technology, and scheduling options vary by school.

Locations by State

ArizonaPhoenix Tucson

CaliforniaLos AngelesOrange CountySacramentoSan BernardinoSan DiegoSan FranciscoSunnyvale

ColoradoDenver

Florida - Fort LauderdaleJacksonvilleTampa

GeorgiaAtlanta

IllinoisChicago

IndianaIndianapolis

KansasKansas City

MichiganDetroit

MinnesotaMinneapolis

NevadaLas Vegas

North CarolinaCharlotteRaleigh – Durham

OhioCincinnati

OregonPortland

PennsylvaniaPhiladelphiaPittsburgh

South CarolinaCharleston

TennesseeNashville

TexasAustinDallasHoustonSan Antonio

UtahSalt Lake City (Draper)

VirginiaArlingtonVirginia Beach

Washington, DCDistrict of Columbia Area

Washington StateSeattle

Canada – Vancouver


Culinary programs include (programs vary by location):

Art of Cooking

Baking & Pastry Arts Level 1

Baking & Pastry Arts Level 2

Culinary Arts – Baking & Pastry

Culinary Arts – Culinary Skills

Culinary Arts Level 1

Culinary Arts Level 2

Culinary Arts & Restaurant Ownership

Culinary Arts w/ Concentration in Baking & Pastry

Culinary Arts Skills

Culinary Arts Management

Entrepreneurship & Restaurant Management

Event Planning

Food & Beverage Management

Hospitality Management

Hospitality & Restaurant Business Management

Hotel & Restaurant Management

Professional Baking & Pastry

Professional Cooking

Restaurant & Catering Management

The Art of Cooking

Wine, Spirits & Beverage Management

Last modified on Sat 11 January 2014 4:25 pm

Filed in: Culinary Careers

Comments (6)

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  1. karli says:

    okay, so i have some questions about the international program…..so if i’m interested in culinary arts and wanna do the international prgram…how will that work? will i cook in different countries or something? i’m interested in this program :)

  2. Amy says:

    Hi, Kari! It’s great that you’re so interested in the program! The program is called the International Culinary Schools at The Art Institutes for two different reasons: 1. There are schools throughout the US and also a location in Canada, making them international schools! and 2. The cuisines that you learn are from several different regions of the world, so, they teach international cooking skills!

    There may be an opportunity to study abroad as well, depending upon location. I hope this helps, and that you take the opportunity to learn more about the programs there!

  3. Autmn says:

    ok so having a school in Canada hardly makes a school international.

    Second the culinary school is a joke, this is not a school its a business,
    Students pay per lab class for stock items to use whilst making class recipes- however there is never enough stock and the stock that is available is either poor quality or going bad.

    Pupils are not allowed to take the items made in class home with them. We have been cited food hygiene reasons- however its ok for the school to use items made by and paid for by pupils for their open days, or for tutors to take to social events, or even home to their families- so much for the food hygiene issues.

    For a school to let its pupils to pay for food items that are to be served at social or school open day events is totally unethical. I am sure there is a tax swindle there too because I am sure the school claims product to make the items served at open days when the ingredients have already been paid for by pupils.

    I wonder as to the level of education received by tutors and what training they have had to teach. The tutoring I have received is appallingly bad.

    AI hails itself as green yet if you were to see the food waste that is thrown out for compost as an organization AI should be ashamed.

    Would I recommend this school? no, what would I suggest that would allow a student to learn far more? obtain a good culinary training book, follow the recipes at home and search out Youtube videos for instruction [that often does not happen in school], you would have a better training and one where you can keep the food you make and ensure you have all the items needed to make a recipe.

  4. Joirica Anderson says:

    Hello, my name is Joirica, and I wanted to know how I can apply from here in Bermuda. I don’t live in the United States, and the required field where it says State/Province*, it don’t have anything about Bermuda, and Bermuda don’t have any states/provinces. Bermuda is so small that we only have parishes.

    Hi Joirica, many of the forms require you not only live in the United States but also within a certain zip code. You may want to try contacting the school directly if you have questions about enrollment.

  5. Baskakov Konstantin says:

    Hello
    I am an expirienced cook from Israel and ill be glad to hear more about various courses in your school and the finences.

  6. rhonda benner says:

    I am interested in becoming a pastry chef. I have been in business since the early 80′s and find it is time to do something I have always wanted to do. My desire is to either work in a high-end business or open my own. Although I bake on a daily basis, I am sure there is so much for me to learn.

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