The Culinary Arts 7-quarter or all-evening 9-quarter associate's degree program is proud to be part of The International Culinary Schools at the Art Institutes, America’s largest system of culinary programs. In addition, the Culinary Arts Associate of Applied Science degree is accredited by the American Culinary Federation Foundation, Inc. Accrediting Commission. Cook up a rewarding career in The Art Institute of Phoenix Culinary Arts program. In the Associate of Applied Science degree program, students have the opportunity to learn from seasoned and qualified chefs and pursue opportunities in this appetizing field. Students study the fundamentals of cooking, baking, knife skills, nutrition, sanitation, safety, food production, kitchen and restaurant operations, and food selection and purchasing. They have an opportunity to learn about modern, regional and classic cuisine, covering a variety of international styles, practicing these skills in professional kitchens. Students can also learn the crucial management and marketing skills they need to pursue their career goals. Culinary Arts students also spend time working in The Gallery Café, the student-operated public dining lab, where they prepare and serve lunch or dinner and learn to become food service professionals who meet the needs of their guests. Graduates are prepared to find entry-level positions such as prep cooks, line cooks, first cooks and assistant pastry chefs. After gaining experience, they can pursue entry-level jobs as sauciers, bakers, sous chefs, and pastry chefs. They can pursue work opportunities in entertainment establishments, restaurants, hotels, clubs, resorts, food companies, hospitals and other health care institutions, convention centers and cruise ships. A few career options: • Prep cook • Line Cook • Server • Management Trainee • Banquet Cook This program is also available as an Evening and Weekend option.

The Culinary Management 12-quarter bachelor's degree program is proud to be part of The International Culinary Schools at the Art Institutes, America’s largest system of culinary programs offered at over 30 Art Institutes schools. Today’s fast paced world has resulted in a change in the way we eat. The demand for more and more food service outlets has resulted in a high demand of employees with culinary training. The ability not only to cook, but also to manage personnel and develop items of varied appeal is highly prized in the hospitality field. This program offers students an opportunity to learn from seasoned educators and culinary professionals and pursue a rewarding career in this exciting and demanding field. Students practice classical cooking techniques and their application in a variety of cuisines. Once grounded in the basics, students can develop skills in ethnic cuisines, food and wine pairing, and food styling. Cooking classes are complimented with hospitality related coursework in management, entrepreneurship, restaurant design, and wine and spirits. Graduates leave the school with a comprehensive portfolio of their work and are prepared to pursue entry-level employment with restaurants, hotels, food service institutions, catering and other culinary or hospitality related fields such as food styling and food writing. A few career options: • Executive Chef • Executive Pastry Chef • Research Chef • Corporate Chef • Chef Owner • Personal Chef • Restaurant Manager • Food & Beverage Manager • Purchasing Agent • General Manager, Foodservice Company

The 7-quarter Baking & Pastry Arts associate's degree program is proud to be part of The International Culinary Schools at The Art Institutes, America’s largest system of culinary programs offered at over 30 Art Institutes schools. The Baking & Pastry Arts program can provide students with culinary skills combined with a focus on baking and pastry. This combination skill set and business knowledge enhances each graduate’s ability to meet the challenges of an increasingly demanding and rapidly changing field. Two strengths of the program of study are an emphasis on culinary skills as well as the core baking and pastry courses and business courses. The program focuses on both production and individualized skills necessary to pursue entry-level employment in bakeries, restaurants and other catering or institutional settings. In addition to technical skills, the program offers food safety and sanitation, nutrition and kitchen supervision/career development and related business courses to support the development of professional skills for employment and supervision. The program also includes an internship at a quality food service operation and culminates with a Capstone project. This project consists of a complete business plan to open a commercial baking and pastry facility. Upon completion of the program, graduates may pursue entry level positions as line cooks, pastry cooks, caterers or cake decorators. A few career options: • Pastry Cook • Pastry Chef • Retail Bakery Owner • Bakery Manager • Bakery Cafe Owner • Wedding Cake Specialist • Commercial Baker