Class Assignment

1. The Art Institute of New York City: Culinary Arts Program What It Takes… By: Adam Conner

2. Program Description The culinary arts industry in America is growing at an unprecedented pace. Skilled culinary professionals are in demand at restaurants, clubs, resorts, convention centers, retirement homes, hospitals, and entertainment facilities, striving to serve millions of two-career families, affluent baby boomers, and active seniors who regularly dine out. The Art Institute of New York City offers the education that individuals need to take advantage of these career opportunities. The Culinary Arts and Restaurant Management program culminates in an Associate of Occupational Studies degree that gives graduates a broad knowledge of the restaurant industry. The Culinary Arts and Restaurant Management program offers students a balance of culinary theory and practice. This is a 6-quarter (full-day) or 8-quarter (part-day) program that focuses on instruction in both cooking and management skills. Cooking, baking, management, and career development gives students an excellent foundation to seek entry-level employment in positions such as prep cook, line cook, assistant food service manager, and assistant food and beverage manager. Areas of study include classroom and laboratory instruction in basic cooking skills, food production, baking and pastries, sanitation and safety, wine, operations and production management, employee supervision, and accounting. Emphasis is also placed on critical thinking, problem solving, and communications skills required of successful culinary professionals. In addition, students further prepare themselves for a wide range of industry challenges through externships in management and / or cooking.