Art Institute of Dallas

Rating:
4/5,
By:
Art Institute
  • In the Culinary Arts program, you’ll gain practical experience in the kitchen while studying the business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. You’ll learn to produce food quickly and in quantity while working with others. Graduates are prepared to seek entry-level employment such as line cook and pantry cook (garde manger).Program DescriptionThe Associate of Science degree program in Culinary Arts is a six-quarter program that develops students skills through a variety of culinary courses designed to teach classical cuisine techniques, as well as exploring International cuisine. Students will be exposed to a variety of world cuisines and use ingredients and techniques from around the globe. Instruction in kitchen management, purchasing, cost control, menu design, and dining room operation provides students with business acumen. The program focuses on both production and individual skills necessary to seek employment in restaurants, hotels, resorts, and other catering or foodservice institutional settings.Program Outcomes:Upon successful completion of the program, graduates should be able to:• Establish and maintain safety and sanitation procedures• Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards• Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards• Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing• Describe the principles of food and beverage management• Define and articulate the core values of the culinary professional• Seek entry-level positions in commercial and institutional food service settings

Recent User Reviews

  1. kenneth goldber
    "Great School"
    4/5,
    Pros - The chef's that taught at this school were verey involved with the students and cared about each student individualy.
    Cons - I honestly have nothing bad to say about this school.
    The classes were great the chef's were amazing. There with you working side by side with you involved and cared about what was going on in the school but also how you were doing as a person not just a student. I had already been in the industry for 10 years before going to school which I would suggest to anyone wanting to go to school for culinary. Get your feet wet first make sure that this is what you want to do. You really either love it or hate it. I for one LOVE it and maybe that is why the school was so wonderful.
      1 person likes this.

Comments

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  1. kenneth goldber
    I was one of the lucky ones you could say my tuition was paid with my G.I. Bill. I know the general about the cost it was roughly 80k. If I had to pay for it myself I would say that it was totally worth it!!! Again I was in the industry for about 10 years before I went to school so it helped me to better hone in on my existing skills and was an amazing help to me and helped me get to where I am now 10 years later. Great experience great time and a lot of knowledge was gained.
  2. nicko
    Can you comment on the overall cost of tuition? Did you feel it was worth what you paid?