The International Culinary School at The Art Institute of Las Vegas

2350 Corporate Circle – Henderson, NV 89074

Start your culinary education in Las Vegas, Nevada

If you ever thought about going to cooking school in Nevada, you’ll want to learn more about The International Culinary School at The Art Institute of Las Vegas.

Finding the right cooking school & hospitality management program that meets your needs is the first step to an incredible new career in the field of Culinary Arts. Yes, a good culinary school is lot’s of work and once you graduate the hard work continues. However, becoming a professional chef has its rewards too. Right now there is a huge demand for well trained cooks as America has a new found attraction to “celebrity” chefs.

Below is some basic information about The International Culinary School at The Art Institute of Las Vegas and its programs, but if you really want to learn more, you should fill out the short questionnaire and someone will contact you to talk about how to apply, time requirements, costs and just about anything else you may need to know.

Why Choose The International Culinary School at The Art Institute of Las Vegas

Located just seven miles from the Las Vegas Strip, you will be close to the thriving hospitality industry with its famous hotels, restaurants and night clubs. The school was designed with you in mind and houses spacious classrooms, fully equipped professional kitchens, a library resource center, student lounge as well as staff and faculty offices.

Programs of Study

Associate of Science in Baking & Pastry: If you want to learn how to make assorted desserts from custards to cakes, you will be trained by professional bakers the techniques to create pastries, frozen desserts, meringues, chocolate as well as artisan bread.

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 develop the skills you need to go out and find an entry level job in pastry arts.

Diploma in Baking & Pastry: This hands-on diploma program teaches students the fundamental techniques, skills and industry practices in baking and pastry arts. Students learn modern techniques to traditional industry standards and are prepared for entry-level employment for careers such as pastry cooks, entry-level bakers, entry-level prep cooks, entry-level line cooks and more.

Associate of Science in Culinary Arts: This degree program builds on the material covered in the certificate course and through experienced 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.

Diploma in Culinary Arts: This diploma program in Culinary Arts prepares students with a hands-on approach for entry-level employment in various foodservice positions. Students in this program will learn fundamental skills in culinary arts as well as: food preparation methods, sanitation & safety, nutrition, regional and worldly cuisines and more. Instructors will also give students a practical hands-on knowledge of the realities in today’s food service industry with live demonstrations in a professional environment.

Bachelor of Science degree in Culinary Management: This program is geared to the business of culinary arts and offers students courses that will give them the necessary skills in such areas as leadership, communication, restaurant management, marketing and advertising, basic accounting and financial management. Graduates from this program will be able to enter the food service industry in such entry-level capacities as restaurant manager and catering manager in such food service establishments as cruise ships, catering companies and restaurants.

Bachelor of Science in Food & Beverage Management: This 12-quarter program prepares students for an entry-level career in food and beverage management. These positions can be found in restaurants, hotels, resorts, casinos, cruise ships, bars, wineries, supermarkets and include titles such as: Purchasing Assistant, Bar Manager, Assistant Director, Barista, Assistant Restaurant Manager and more.

Going to School in Las Vegas, NV

Las Vegas is a tale of two cities. Flying in from the sky it appears like a mirage. There is a myriad of glowing lights and famous structures from around the world.

You’ll see the Sphinx, a Castle, and the Eiffel Tower among others. It is the future fast-forwarded to the present. Its glamour is unsurpassed. This is the Las Vegas that tourists come to see, to play in, and to be entertained by.

On the other hand, it is boom-town. Over the last 5 years no other city in the country has grown faster. Las Vegas has deployed what may be the most successful marketing plan of any city ever. The gaming, convention, and hospitality industries have flourished, and as a result, so has the Las Vegas job market.

Jobs were a major impetus behind the initial wave of Las Vegas relocation, but the opportunities it provides and lifestyles it offers have continued to make it grow. In Las Vegas, the cost of living is below the national average and well below the average of other Western cities. This is a great town to visit, and even better place to live and go to school.

More Information

If you are interested in any of these programs and would like to find out more, please request information from The International Culinary School at The Art Institute of Las Vegas.