International Culinary School at the Art Institute of Dallas

Culinary Arts

I'1000 ready to take on the world.

For yous, food isn't just what you swallow. It'south somewhere between how you express your creativity and who you are as a person. And at a fourth dimension when culinary tastes are evolving and cultural barriers are disappearing, the industry needs people similar you. In our Dallas Culinary Arts programs, including our Culinary Arts Associate of Engineering Degree, yous'll exist immersed in an environment that'south as shut to the existent globe as information technology gets. Working in a modern, professional person kitchen, you can strop your cooking skills equally you focus on learning to deliver the popular international flavors and techniques today'south consumers—and employers—want and expect. You'll be surrounded and inspired past other talented, creatively driven students. And you lot'll be pushed, challenged, and, in a higher place all else, supported by experienced faculty*. It'll take everything you've got. Only information technology tin can lead to a career where yous do what you love.

*Credentials and experience levels vary past faculty and instructors.

Degrees Offered

Associate of Applied science in Culinary Arts

Outcomes

Ten

Associate of Engineering science in Culinary Arts

Outcomes

• Establish and maintain prophylactic and sanitation procedures

• Prepare standardized recipes using a diversity of cooking techniques which meet industry quality standards

• Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards

• Describe and perform tasks related to mutual business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing

• Depict the principles of nutrient and beverage management

• Ascertain and articulate the core values of the culinary professional

• Seek entry-level positions in commercial and institutional food service settings

View Bookish Catalog

Certificate in Culinary Arts

Outcomes

10

Document in Culinary Arts

Outcomes

• Found and maintain safety and sanitation procedures

• Fix standardized recipes using a variety of cooking techniques which encounter industry quality standards

• Ready a variety of recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards

• Define and articulate the cadre values of the culinary professional

• Seek entry-level positions in commercial and institutional nutrient service settings

View Bookish Catalog

Meet Our Alumni

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  A. Nicole Ward

  Culinary Arts , 2002

  "I took the knowledge [I gained at The Art Institute of Dallas] and formed information technology into a career that I enjoy waking upward to every day."

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  A. Nicole Ward

  Two-Time Nutrient Network Winner and Co-Owner of Sinsational Cakes Bakery

  A. Nicole Ward is the co-owner of Sinsational Cakes Bakery in North Richland Hills, Texas. She manages 4 employees, every bit well as front end and back of house operations. She takes pride in providing customers with excellent client service and desserts. Nicole'southward workday begins early, with a 5:30 am wake up call. She is at the bakery until at least vi:30 every evening. "I love creating and experimenting with new recipes," she says.

  Nicole is also becoming a familiar confront on The Food Network, winning on two of the network'south programs—"Cake Wars" and "Cupcake Wars." In 2016, she won "Cake Wars' Happy Altogether Hippopotamus Style" episode, in which she wowed the judges with a white vanilla bean cake with balsamic strawberry and mascarpone filling. As the winner, she took domicile a $ten,000 prize.

  Nicole also came out on top in "Cupcake Wars" in 2013. "I'm still pinching myself. I savour challenging myself with new recipes and cake ideas. I honey coming together people who have the aforementioned passion I do. I just love to talk about food and cake."

  Nicole, who in 2002 earned an Acquaintance of Practical Science in Culinary Arts from The Art Establish of Dallas, says that her education provided the foundation she needed to become successful in culinary arts. "I took the knowledge and formed information technology into a career that I enjoy waking upward to every solar day." She recommends that electric current students understand the value of "owning their education." And she adds that culinary arts is a profession that requires long hours. "Be passionate about what yous're doing; if not, you tin't give information technology 100%."

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  Aubrey Butcher

  Interior Design , 2007

  "I felt very prepared going into the real world. The Art Found of Dallas does a tremendous job staying up to date on engineering science."

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  Aubrey Butcher

  Interior Designer and Curator at Gilded Heights

  Aubrey Butcher is an interior designer and curator at Gilded Heights in Dallas, Texas. She's responsible for designing clients' homes, as well as creating blog posts and curating goods. "I enjoy how personal interior design is," she says. "I love navigating the design process with clients—particularly when they trust me to take a risk they might not have otherwise." Aubrey adds that a person's home is a very intimate place and she enjoys being a part of making it a "space they cherish."

  Aubrey started Gilded Heights afterwards nearly ten years of working at larger hospitality design firms. "I am most proud of starting [my company]. There is a lot to acquire and I am excited to see where it takes me." She is inspired by travel and civilization. "The more than places I travel, the more than those experiences prove in my work. I think the variety only benefits me in bringing new ideas and products to clients." Aubrey believes that trends in interior design volition go along to focus on mixing metals and materials to create a pulled-together balance. "I also see a rise in clients wanting to incorporate more eclectic found pieces with new pieces."

  Aubrey, who in 2007 earned a Bachelor of Fine Arts in Interior Design from The Fine art Institute of Dallas, says that her education provided an sensation of the industry that was disquisitional to her success. "I felt very prepared going into the real world. The Fine art Plant of Dallas does a tremendous task staying upwardly to appointment on technology." She adds that current students should view every task every bit an opportunity. "Starting at the bottom of the totem pole can be frustrating only work hard and [it] volition pay off. A good attitude pays off even more."

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  Evelyn Williams

  Blistering & Pastry , 2010

  "My pedagogy at The Art Institute of Dallas taught me not but the technical pieces of my industry, just the importance of building relationships."

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  Evelyn Williams

  Cooking School Managing director at Key Marketplace and HEB

  Evelyn Williams is the cooking schoolhouse manager at Central Market and HEB, nutrient stores that aim to provide fresh choices and culinary adventures to shoppers. Based in Texas, Evelyn creates cooking classes and manages a team of chefs. She says that she's typically thinking two-3 months in advance about seasonal ingredients, weather, and upcoming holidays to plan her classes. "I and then think well-nigh new ways to present old ideas and recipes and menus that people would want to become domicile and create. I brainstorm class themes, menus, and recipes—sometimes testing recipes and doing research on what is popular correct now. Then I work with a team of chefs to come up up with ideas and assistance fix for a form."

  Evelyn is excited to offer an online cooking schoolhouse that connects her to people across the world. "I enjoy being around a multifariousness of different types of food everyday and having the freedom to create something unique daily. I dear that educational activity people how to melt improves their lives and brings them closer to their friends and family." Her culinary inspiration comes from talking to people and learning most their culinary heritage. "[I ask them] what is their version of comfort food, what do they make during holidays. My heroes are grandmothers—it seems like no thing if you are Greek, Puerto Rican, Nigerian or Indian, grandmothers seem to have the best nutrient and they do it so effortlessly!"

  Evelyn, who in 2010 earned an Associate of Engineering science in Baking & Pastry from The Art Constitute of Dallas, says that her education taught her the technical and relationship-building elements she needed to be successful in the industry. "Some of the highlights of my career have come up from connections I made during culinary school." She adds that electric current students should stay focused on learning. "[I took part in everything] whether information technology was volunteering for every outcome, doing the actress reading and assignments, or washing the dishes when no ane else wanted to. I had to brand sure that I loved every function of the field."

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  Jason Bosso

  Culinary Arts , 2004

  "The Fine art Institute of Dallas taught me that restaurants aren't all about cooking."

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  Jason Bosso

  Proprietor, Chef, Bartender and Busboy for Brain Storm Shelter, LLC

  Jason Bosso is the proprietor, chef, bartender and busboy for Brain Tempest Shelter, LLC: which includes Twisted Root, Truck Thou, and Tacos & Avocados in Texas. He says that the primary responsibility of his chore is to "brand sure people leave happy." Jason works alongside fellow graduate Quincy Hart, who earned an Associate of Technology in Culinary Arts from The Fine art Establish of Dallas in 2004.

  A typical workday includes team meetings in the morning, restaurant visits at lunch, and lawyer/real estate meetings in the afternoon. He says he'due south proud to watch culinary artists develop—particularly when their didactics helps them to grow within in a restaurant. He lists French Laundry Chef Thomas Keller equally one of his culinary inspirations.

  Jason, who in 2004 earned an Acquaintance of Applied Science in Culinary Arts from The Art Plant of Dallas, says that his education taught him that restaurants aren't all about cooking. He recommends that electric current students get-go small and work their way upwardly. "You won't be an executive chef in ii years. Information technology's ok to chop onions. Exist humble and mind and learn."

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  Johnathan Hayden

  Way Design , 2012

  "I loved how technical [the schoolhouse] is. It really prepares its students to enter the industry with applied and existent goals."

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  Johnathan Hayden

  Creative Manager of His Own Brand

  Johnathan Hayden is the creative manager of his ain make, based in Savannah, Georgia. He's responsible for designing the collection and collaborating as an illustrator—too every bit reading, researching, and sketching. "I relish not knowing what each 24-hour interval is going to be like. Yous never know who is in your e-mail, who you lot are going to meet that could be your adjacent collaboration, or nearly chiefly what sort of inspiration out in the world y'all will be receptive to."

  Johnathan is excited to have secured the financial backing necessary to make fashion his life's work. He'due south inspired by social issues and discussions, besides as literature and picture. He looks to Dries van Noten, Aldous Huxley, and Quentin Tarantino for creative inspiration. Johnathan cautions that mode pattern is non for anybody. "You lot have to have an honest conversation with yourself and enquire hard questions. There are many positions other than the designer that offer fulfilling opportunity. I take had many instances (filled with tears) where I questioned if I really wanted to be the designer. You take to constantly want to get ameliorate."

  Johnathan, who in 2012 earned a Bachelor of Fine Arts in Style Design from The Art Institute of Dallas, says his teaching prepared him for a career in style. "I loved how technical [the schoolhouse] is. It really prepares its students to enter the industry with practical and real goals, rather than inflated and saccharine dreams of becoming big stars." Johnathan explains that his instructors instilled the need to know all aspects of the industry, providing a "relevant and focused foundation in knowledge [students] will admittedly demand to survive." He adds that fashion can care for engineering as a trend instead of something that's here to stay. "[It] has yet to really embrace technology every bit the new borderland into smart textiles, interactive shopping experiences, and wear technology."

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  Quincy Hart

  Culinary Arts , 2004

  "[My instructors] drove home the point of serving and treating people with products and attitude that would delight yourself."

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  Quincy Hart

  Quincy Hart is the co-founder, chef, and civilization guru at Twisted Root Burger, Visitor and Truck Yard in Dallas. He's responsible for maintaining the visitor's culture, creating a fun temper, coaching, monitoring the quality of products, and "shining a positive light in customers life each and every day." Quincy works alongside fellow graduate Jason Bosso, who earned an Associate of Practical Science in Culinary Arts from The Art Found of Dallas in 2004.

  Quincy's committed to getting to know his customers and engaging them in sing-alongs on the microphone. "I am blest and fortunate to exist a part of a brand that allows me to bear upon then many people. [I enjoy instilling] in them that life is not that serious, not that long, and nosotros should enjoy it, however and whenever we tin."

  Quincy is inspired by the dream of a feel good globe and he hopes that he makes a difference in someone'south life each day—either through a personal or culinary interaction. He recommends that electric current culinary students be professional person, respectful, and pay attention to the people they serve. But he emphasizes the need to have fun. "Never ever forget where you lot came from because y'all never know who you lot'll need to get where you want to go."

  Quincy, who in 2004 earned an Associate of Applied Scientific discipline in Culinary Arts from The Fine art Institute of Dallas, says that his professional person Chef instructors taught him to serve and care for patrons with respect. "[They] collection home the signal of serving and treating people with products and attitude that would delight yourself."

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  Stephen Batts

  Digital Filmmaking & Video Product , 2011

  "[My education showed me how to] provide clients with a web video presence for branding, trainings, and new ways of communicating."

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  Stephen Batts

  UX Designer at Selerix, Inc.

  Stephen Batts is a senior UX designer at Selerix, Inc., in McKinney, Texas. Selerix provides clients with a comprehensive employee benefits enrollment system and Stephen is responsible for designing interactive benefits enrollment and education systems. He explains that a typical day includes creating designs, storyboarding, writing scripts, and implementing new features and training materials. "[I enjoy] being able to combine my knowledge of the web and design with my video expertise."

  Stephen is proud to be establishing his personal brand in the video and corporate industry. "[I've] secured a lead position within a growing company to redefine the user experience for each of the company's products and services," he states. Stephen counts Ridley Scott, Alfred Hitchcock, and Salvador Dali every bit artistic inspirations.

  Stephen, who in 2011 earned a Available of Fine Arts in Digital Filmmaking & Video Production from The Art Institute of Dallas, says his didactics provided valuable video product experience. "[I can] provide clients with a web video presence for branding, training, and new ways of communication." He recommends that current students gain easily on learning experience and go along on top of technology. "With the ascent of social networking, smart phones, and other digital solutions, companies are redefining their business concern needs and finding new ways to communicate their vision, employee efficiency, and training."

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What Volition I Study?

This is my passion. This is my time.

There's nothing like shooting fish in a barrel near our Culinary Arts curriculum, which volition immerse you lot in both traditional and emerging flavors from every corner of the globe. You'll cover a range of cuisines from Mexican to Middle Eastern equally you report:

• Culinary Techniques
• Classical Techniques
• Sanitation & Prophylactic
• Baking and Pastry Techniques
• Management by Menu
• Nutrition
• Garde Manger
• Foodservice Engineering science
• Food & Beverage Operations Direction
• Planning & Controlling Costs
• World Cuisine
• American Regional Cuisine
• Asian Cuisine
• Latin Cuisine
• A la menu Kitchen
• Art Culinaire

I'm looking for my proving ground.

At The Art Establish of Dallas, inventiveness is our core, our calling, our culture. Our Culinary Arts Schoolhouse is built on that creative foundation. It'south also congenital on our knowledge that a creative career is not for the faint of heart. Because it's tough out there, it's tough in here. Only along with that toughness comes all the support you'll demand at every step along the way. That'south why nosotros provide the mentoring and existent-earth experience to help y'all prevail, with faculty* who've worked in the field, along with opportunities to learn that go far across our kitchens. You'll be encouraged and expected to be bold. To take risks. To push yourself and the people around you. It won't exist easy. In fact, it'll be the hardest thing you'll ever dear.

*Credentials and experience levels vary by faculty and instructors.

Run into Our Faculty

• 

  Deepa Ganguly

  Fashion Blueprint

  "No matter what career you pursue, respect is key to success."

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  Deepa Ganguly

  Was there a defining moment when you knew you were destined to become a artistic professional?

  Every bit a child, I designed my ain dress. Eventually my mom'south friends started to pay for my designs. I earned a scholarship to the premiere fashion design institute in India— but I had a science scholarship as well, and my parents wanted me to go a degree in microbiology. It took a lot of effort to convince my parents [to allow me to nourish blueprint school]! I accept no doubt that teaching style was my destiny.

  How do you weave your professional background into the classroom experience?

  I've worked in the fashion industry in a creative chapters, likewise every bit in manufacturing, and I've endemic and operated an evening and bridal clothing shop. I've seen the fashion industry change along with technology. Fabrics have get more interesting and design has go more practical. I make certain to keep my students current with the manufacture, stressing that innovation is the central to success and that opportunities are countless.

  How would y'all draw your approach to teaching and mentoring?

  I don't believe in just imparting cognition, but in molding students and their personalities. I hope I inspire them to push themselves beyond their own perceived limits at all times—to not only be knowledgeable, but to exist amend individuals.

  How does collaboration contribute to students' success—especially when students from various programs work together?

  Collaboration between students from dissimilar programs yields a more consummate perspective. Every quarter, we host a fashion show called "Inspire" that showcases student collections. While the garments shown are designed and constructed by Fashion Design students, the graphics are planned past Graphic Blueprint students. Photography students accept pictures, video students take care of the music and videos, and and so forth. Working together, combining all their talents, they make the event a success.

  What'due south the most important affair you impart to students to help them succeed in class and the real world?

  No affair what career you pursue, respect is fundamental to success. We must respect ourselves, our piece of work, our ambition, and our dreams. Respect brings hard work, dedication and perseverance, as well as kindness, acceptance, fairness, and people skills.

  Anything else you lot'd similar to share?

  Our Fashion Design department is a family unit. The entire industry is a family. We work together toward a common goal, and I'grand extremely fortunate to exist office of this family unit.

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  Kellie Wallace

  Interior Design

  "Be able to tell the client not just what you did, but why and how."

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  Kellie Wallace

  Was there a defining moment when you knew you were destined to become a creative professional person?

  I'd always been creative...e'er rearranging my room, choosing pigment colors or wall coverings. In college, I'd sampled a few non-creative fields, like biology and bookkeeping, but hadn't settled on a major yet. My father worked at the same academy and suggested interior design. I had no idea that was even a career option. But when I got into it, I realized I could non simply use my creative side, but too explore the technical aspects of the built surroundings.

  How do you lot weave your professional groundwork into the classroom feel?

  I always try to give examples of things I've experienced that I think students can learn from—whether information technology's a mistake I once made, or simply an observation about what happens in the real world.

  What course assignment exemplifies your approach to didactics and mentoring?

  I try to make every course I teach very easily-on. I use class assignments to testify students how they tin apply the material we've covered. To me, students do best when they're presented with a variety of learning methods—auditory, kinesthetic, and visual. I also encourage their progress through praise for work well done.

  How does collaboration contribute to students' success—specially when students from various programs work together?

  Collaboration is essential to professional growth. Recently, students in one of my classes had the opportunity to work not only with Graphic Design students, but with students from a school in Troyes, France. The projection was time-consuming and the time difference betwixt Dallas and France was challenging. Merely the students learned a lot by working with different programs and cultures.

  What'south the most important thing you impart to students to aid them succeed in class and the real world?

  In Interior Design, information technology's important to utilise both sides of the brain. It'southward a creative profession, but students also need to tap into the logical side to deal with things like building codes and specification writing.

  What'due south the virtually critical advice you would offer whatever student embarking on a creative career?

  Utilise critical thinking and problem solving in everything you practise. Exist able to tell the customer not just what you did, but why and how.

  Anything else you lot'd like to share?

  I love when a student has that "light seedling" moment where they can apply what they've learned.

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  Vicky Ardaya

  Culinary Arts

  "Beingness office of The Fine art Establish of Dallas family has allowed me to grow as a professional and an educator."

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  Vicky Ardaya

  Was there a defining moment when yous knew you lot were destined to become a creative professional?

  When I became a Culinary instructor, instruction various students from unlike countries, I was able to combine ii careers and to abound both equally a culinary professional and as an educator.

  How do you weave your professional background into the classroom experience?

  Having worked in many different countries, I'thou able to share with students not just my professional feel, but insights nigh diverse people and cultures.

  What class assignment exemplifies your approach to pedagogy and mentoring?

  More than than any ane single assignment, I'd say that my students know me as an teacher who's ever there for them, always set up to mentor them if they need me. My views on education take evolved a great deal. I endeavour to infuse all of my experiences, ideas, values, and perspectives into everything I teach.

  How does collaboration contribute to students' success?

  I believe that two essential components for success are teamwork and good communication.

  What's the most important thing you impart to students to help them succeed in form and the real world?

  Set your goals for the short and long term, and revise them every bit y'all accomplish them.

  What'due south the most disquisitional advice you would offering any student embarking on a creative career?

  Be realistic and optimistic, believe in yourself, and take religion.

  Annihilation else you'd like to share?

  Being part of the Ai family has allowed me to grow as a professional and an educator.

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Source: https://www.artinstitutes.edu/dallas/academics/culinary/culinary-arts-degree-programs

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