The Art Institute of California
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3601 West Sunflower Avenue - Santa Ana, CA 92704
Private, For Profit
If you've ever thought about going to cooking school in Orange County, CA, here is one of the top culinary arts programs you might want to consider.
There are many questions you must be asking yourself about going to culinary school. How much is it going to cost? Is financial aid available? How long does it take? What type of degree will I receive? Will I be able to find a job? All great questions and answers are available.
Below is some basic information about The International Culinary School at The Art Institute of California - Orange County and its programs, but if you really want to learn more, you can 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.
The curriculum for The International Culinary School at The Art Institute of California � Orange County Culinary Arts program 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 � Orange County 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.
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 School at The Art Institute of California � Orange County. The point of difference at The International Culinary School at The Art Institute of California � Orange County is the ongoing focus to the business side of the industry.
In addition to the art of culinary, students are exposed to positioning, price/value relationships, demographics, psychographics, merchandising, competitive analysis, strategic planning and store marketing.
Financial aid is available for those who qualify.
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.
Associate of Science & 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 be successful in this field. Besides learning techniques, you will be trained how to use the professional equipment that goes with the territory. Through a combination of lecture and hands on instruction, you will have an opportunity to develop the skills you need to be confident working in the food industry.
Associate 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 degree in Culinary Arts 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 day-to-day performance and ability to make decisions quickly often determines the ultimate success or failure of a food service operation.
Accreditation - Accreditation Information
For program duration, tuition, fees, and other costs,median debt, federal salary data, alumni success, and other important info See aiprograms.info
The Art Institutes is a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Not all online programs are available to residents of all U.S. states. For gainful employment data please visit aiprograms.info. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. Administrative office: The Art Institutes, 210 Sixth Avenue, 33rd Floor, Pittsburgh, PA 15222 © 2015 The Art Institutes. All rights reserved. Our email address is email@example.com.