The Art Institute of Houston The School of Culinary Arts
General Information
Private, coeducational, two-year college. Urban campus. Founded in 1978. Accredited by Southern Association of Colleges and Schools.
Program Information
Offered since 1992. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into quarters. 15-month diploma in culinary arts. 18-month associate degree in restaurant and catering management. 21-month associate degree in culinary arts. 36-month bachelor’s degree in culinary management.
Program Affiliation
American Culinary Federation; American Dietetic Association; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Sommelier Society of America; Texas Restaurant Association.
Areas of Study
Baking; beverage management; buffet catering; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; menu and facilities design; nutrition; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities
Bakery; catering service; 3 classrooms; 3 computer laboratories; demonstration laboratory; food production kitchen; garden; gourmet dining room; learning resource center; 3 lecture rooms; library; public restaurant; snack shop; 2 student lounges; 4 teaching kitchens.
Student Profile
1,489 total: 947 full-time; 542 part-time. 663 are under 25 years old; 229 are between 25 and 44 years old; 55 are over 44 years old.
Faculty
20 total: 15 full-time; 5 part-time. 5 are industry professionals; 15 are culinary-certified teachers. Prominent faculty: Joe O’Donnell, BS, MA, CEC; Gary Eaton, MA; Peter Lehr, CEC, CCE; Pierre Gutknecht, BS, CEC. Faculty-student ratio: 1:20.
Special Programs
ACF Junior Competition Team, annual trip abroad to study international cuisines, 150-hour paid internship.
Typical Expenses
Application fee: $50. Tuition: $403 per credit hour full-time, $403 per credit hour part-time. Program-related fees include $300 for lab fee (per quarter); $100 for tuition deposit.
Financial Aid
Program-specific awards include culinary experience grant ($500), partnership grant, private scholarships. Employment placement assistance is available. Employment opportunities within the program are available.
Housing
Apartment-style and single-sex housing available. Average on-campus housing cost per month: $505–$820. Average off-campus housing cost per month: $600.
Application Information
Students may begin participation in January, April, July, and October. Application deadline for fall is October 6. Application deadline for winter is January 12. Application deadline for spring is April 5. Application deadline for summer is July 13. In 2005, 1422 applied; 560 were accepted. Applicants must interview; submit a formal application and high school transcripts or GED test scores, and ASSET/COMPASS scores.
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Contact
Director of Admissions
The School of Culinary Arts
1900 Yorktown
Houston, TX 77056
Telephone: 800-275-4244 Ext. 3612
Fax: 713-966-2797
E-mail: aihadm@aii.edu
World Wide Web: http://www.aih.aii.edu.
The School of Culinary Arts
1900 Yorktown
Houston, TX 77056
Telephone: 800-275-4244 Ext. 3612
Fax: 713-966-2797
E-mail: aihadm@aii.edu
World Wide Web: http://www.aih.aii.edu.
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