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The Art Institutes

Passion For Food

Passion For Food

CULINARY AT THE ART INSTITUTES

CULINARY AT THE ART INSTITUTES

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It’s more than cooking. It’s a calling.

Explore a world of influences in a variety of programs at a culinary school that can challenge you, inspire you, and prepare you for the opportunity to explore an exciting array of culinary careers.
The world’s appetite for new, adventurous fare is insatiable. And that could be your opportunity to build a career in the culinary arts. A culinary education at The Art Institutes system of schools can help you elevate your talents, learn the hospitality industry, build your restaurant management skills, and make inroads into this dynamic field.
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Kickstart Your Culinary Education

Register before May 11 to:

  • Learn cooking theory.
  • Hone your knife skills.
  • Practice basic techniques.

And you can complete two 11-week courses in only six weeks. Call 1-(866)-481-5562 today.

The Art Institutes

Get ready to dive in.

Whether you’re committed to exploring baking school or intend on getting your hospitality degree, you’ll have the opportunity to get the hands-on experience you need in classrooms, kitchens and comprehensive programs that reflect the real world. You’ll be guided, pushed, and supported by talented chef instructors, and surrounded by other Creative Warriors looking to make their mark.
  • Culinary Arts
  • Culinary Management
Culinary Arts
Get the fundamental and international skills today's culinary industry demands.
You do more than experiment with food. You create with it. Here, you can shape your passion into marketable experience as you explore over 20 international and American cuisines, and delve into creative specialties. Our degree programs can open doors to such entry-level positions as assistant baker, line cook, pantry cook, or prep cook with caterers, resorts, hotels, restaurants, and more.

What You Can Learn:

  • Culinary Techniques
  • Classical Techniques
  • Sanitation & Safety
  • Baking and Pastry Techniques
  • Management by Menu
  • Nutrition
  • Garde Manger
  • Foodservice Technology
  • Food & Beverage Operations Management
  • Planning & Controlling Costs
  • World Cuisine
  • American Regional Cuisine
  • Asian Cuisine
  • Latin Cuisine
  • A la carte Kitchen
  • Art Culinaire
Culinary Management
Take charge of the whole operation. And the opportunity.
The culinary world needs talented minds to create engaging, memorable dining experiences. Here, you’ll have the opportunity to build a broad range of hospitality and restaurant management skills that can prepare you to run a culinary operation from front to back. Our degree programs can help you enter this exciting field in positions such as chef/kitchen manager, assistant purchasing director, assistant catering managers, and assistant food and beverage director.
What You Can Learn:
  • Culinary Techniques
  • Classical Techniques
  • Hospitality Industry & Industry Trends
  • Management by Menu
  • Nutrition
  • Human Resources
  • Purchasing and Controlling Costs
  • Garde Manger
  • Food and Beverage Management
  • World Cuisine
  • A la carte Kitchen
  • Strategic Planning and Marketing
  • Wine and Spirits Management
  • Global Management in the Hospitality Industry

Featured Faculty 

Meet some of our Culinary Department Directors from a variety of our schools and learn about their thoughts on their roles and our educational experience.
Chris Chen Mahoney, Design, The Art Institute of Colorado
James Jordan
Culinary
The Art Institute of San Antonio, a branch of The Art Institute of Houston
"There is a lot of hard work and sweat before you get to where you want to be."
Chef Jordan is a member of the American Culinary Federation, the National Restaurant Association, and the Professional Chefs of Houston. He was named Chef of the Year in Fort Bend County, TX, in 1999 and served as president-elect of the New Mexico School Food Service Association and as Vice-Chair of the Farm to Table Program in Albuquerque and Santa Fe. Chef Jordan earned a Master of Hospitality Management degree from the University of Houston.
Doug Heinlein, Design, The Art Institute of Seattle
Michael Bargas
Culinary
The Art Institute of
Houston
"My professional experience is most helpful to students in bridging that gap between learning a piece of information and thoroughly internalizing that information."
Michael Bargas brings more than ten years of culinary experience to his students, having held a variety of positions from Line Cook, to Executive Sous Chef, to Foodservice Manager. A member of the American Culinary Federation, he has led photo shoots, workshops, filmed videos and has been featured on multiple local television shows.
Christine David, Design, The Art Institute of Fort Lauderdale
Steve Venne
Culinary
The Art Institutes International — Kansas City
"The programs are academically challenging and the classes outside the kitchen are just as important as the cooking classes."
An Executive Chef and Food and Beverage Director, Steve Venne has experience working in a variety of settings in the hospitality industry. He serves as a member of the American Culinary Association.
Chris Chen Mahoney, Design, The Art Institute of Colorado
James Jordan
Culinary
The Art Institute of San Antonio, a branch of The Art Institute of Houston
"There is a lot of hard work and sweat before you get to where you want to be."
Chef Jordan is a member of the American Culinary Federation, the National Restaurant Association, and the Professional Chefs of Houston. He was named Chef of the Year in Fort Bend County, TX, in 1999 and served as president-elect of the New Mexico School Food Service Association and as Vice-Chair of the Farm to Table Program in Albuquerque and Santa Fe. Chef Jordan earned a Master of Hospitality Management degree from the University of Houston.
Doug Heinlein, Design, The Art Institute of Seattle
Michael Bargas
Culinary
The Art Institute of
Houston
"My professional experience is most helpful to students in bridging that gap between learning a piece of information and thoroughly internalizing that information."
Michael Bargas brings more than ten years of culinary experience to his students, having held a variety of positions from Line Cook, to Executive Sous Chef, to Foodservice Manager. A member of the American Culinary Federation, he has led photo shoots, workshops, filmed videos and has been featured on multiple local television shows.
Christine David, Design, The Art Institute of Fort Lauderdale
Christine David
Culinary
The Art Institutes International — Kansas City
"The programs are academically challenging and the classes outside the kitchen are just as important as the cooking classes."
An Executive Chef and Food and Beverage Director, Steve Venne has experience working in a variety of settings in the hospitality industry. He serves as a member of the American Culinary Association.

Create Your Future in Culinary

Ready to blend your life-long passion for food and sharp business instincts into a career? See what The International Culinary Schools at The Art Institutes has to offer.