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CULINARY ARTS
Associate of Science
Today, America's interest in culinary arts is growing and prospering as never before. Few occupations can offer the creativity, excitement, and growth found in the culinary arts. Restaurants, hotels, clubs, resorts, convention centers, retirement homes, hospitals, and entertainment facilities all offer career opportunities for the culinary professional.
According to the 2000-2007 Occupational Outlook Handbook, opportunities for chefs, cooks, and other kitchen workers are expected to be plentiful, and grow steadily, largely due to the affluence of baby boomers, the fast pace of life, the availability of more leisure time, and the growth in the young adult population. Currently, 5.4 million people are employed in the food and beverage service industry. This is due to the affluence of baby boomers, the fast pace of life, availability of more leisure time, and growth in population of the 16- to 24-year-olds. Currently 5.4 million people are employed in the food and beverage service industry.
Consumer expectations will rise accordingly, and the industry needs to be prepared to respond to increasing demands for service, quality, nutrition, diversity of product, and flavor.
The curriculum for The Art Institute of Las Vegas is based on the classical principles of Escoffier, emphasizing progressive techniques and trends. Students are taught in modern kitchens and receive practical experience.
The Culinary Arts program consists of courses covering basic skills and techniques, including purchasing and cost control, human relations, kitchen management, international cuisine, nutrition, dining room procedures, garde manger, baking and pastries, à la carte kitchen, and an internship with a quality food service operation in the greater Las Vegas area. Graduates of The Art Institute of Las Vegas Culinary Arts program will be prepared for entry-level positions in the field of culinary arts.
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2350 Corporate Circle
Henderson, Nevada 89074-7737
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