The Art Institute of Fort Lauderdale School of Culinary Arts Fort Lauderdale, Florida
General Information
Private, coeducational, four-year college. Urban campus. Founded in 1968. Accredited by Accrediting Council for Independent Colleges and Schools.
Program Information
Offered since 1991. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into quarters. 1-year diploma in culinary arts. 18-month associate degree in culinary arts. 3-year bachelor’s degree in culinary management.
Program Affiliation
American Culinary Federation; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; Florida Restaurant Association; National Restaurant Association; Women Chefs and Restaurateurs.
Areas of Study
American regional cuisine; baking; beverage management; controlling costs in food service; cooking for the television camera; culinary skill development; food preparation; food purchasing; food service math; food styling; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; menu and facilities design; nutrition; patisserie; sanitation; saucier; soup, stock, sauce, and starch production; wines and spirits.
Facilities
Bake shop; 2 classrooms; 2 computer laboratories; food production kitchen; learning resource center; library; public restaurant; 2 snack shops; student lounge; 2 teaching kitchens.
Student Profile
360 full-time. 180 are under 25 years old; 170 are between 25 and 44 years old; 10 are over 44 years old.
Faculty
15 total: 10 full-time; 5 part-time. 15 are industry professionals; 1 is a master chef; 10 are culinary-certified teachers. Prominent faculty: Klaus Friedenreich, CMC; Pamela Williams, CEC; Robert Sobkowski, CEPC. Faculty-student ratio: 1:20.
Special Programs
Culinary competitions, study abroad in France.
Typical Expenses
Application fee: $50. Tuition: $375 per credit. Program-related fees include $200–$250 for lab fees (per quarter); $860 for culinary kit (includes uniforms).
Financial Aid
In 2004, 4–6 scholarships were awarded (average award was $15,000). Employment placement assistance is available. Employment opportunities within the program are available.
Housing
Coed housing available. Average on-campus housing cost per month: $300. Average off-campus housing cost per month: $500.
Application Information
Students may begin participation in January, April, July, and October. Applications are accepted continuously. In 2004, 350 applied; 200 were accepted. Applicants must submit a formal application, an essay, have a high school diploma or GED.
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Contact
Eileen Northrop
Director of Admissions
School of Culinary Arts
1799 Southeast 17th Street Causeway
Fort Lauderdale, FL 33316-3000
Telephone: 800-275-7603 Ext. 2149
Fax: 954-728-8637
E-mail: northroe@aii.edu
World Wide Web: http://www.aifl.edu.
Director of Admissions
School of Culinary Arts
1799 Southeast 17th Street Causeway
Fort Lauderdale, FL 33316-3000
Telephone: 800-275-7603 Ext. 2149
Fax: 954-728-8637
E-mail: northroe@aii.edu
World Wide Web: http://www.aifl.edu.
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