The Illinois Institute of Art (CULINARY ARTS PROGRAM)

The Illinois Institute of Art–Chicago offers an Associate of Applied Science degree (A.A.S.) in Culinary Arts that also includes general education courses. The degree programs lasts two academic years (six quarters; 66 weeks in length) and contains 96-quarter credits, including 28-quarter credits in general education. The Illinois Institute of Art–Chicago Culinary Program is accredited by the American Culinary Federation Accrediting Commission. The ACF is the oldest chef organization in the United States dating back to 1929. Our school’s culinary program is one of only 114 culinary schools in the country to receive this honor.

The curriculum for The Illinois Institute of Art–Chicago Culinary Arts program is based on the classical principles of Escoffier, emphasizing progressive techniques and trends. Students receive practical knowledge and experience, and are taught in modern kitchens by Chef instructors who have worked in the professional culinary industry, have earned formal degrees in their profession, and are certified with the American Culinary Federation or hold certifications appropriate to their specialization.

The Culinary Arts program includes courses covering basic skills and techniques, purchasing and cost control, human relations and supervision, kitchen management, dining room operation, international and regional cuisines, Garde Manger, baking and pastries, á la carte kitchen, safety, sanitation and nutrition. The curriculum culminates with an externship in a quality food service operation in Chicago or throughout the country.

Graduates receiving the A.A.S. degree in Culinary Arts will be well prepared for entry-level positions in the field of culinary arts such as line cooks, assistant pastry chef, Garde manger cook, catering cooks, and other positions found throughout the kitchen.

METHOD OF INSTRUCTION
Instructional methods for The Illinois Institute of Art–Chicago Culinary Arts program include lectures, demonstrations, labs, one-on-one tutorials, and experiential learning components such as field tips, externships and internships. Except for externships and field trips, all instruction is conducted in a classroom or lab setting.

GRADUATION REQUIREMENTS
To receive an Associate of Applied Science degree (A.A.S.) in Culinary Arts, students must complete a minimum of 96-quarter credits, with 28-quarter credits in general education courses and 72-quarter credits in the specialty area with a cumulative GPA of 2.0 or higher. Students must be state-certified in sanitation to complete the degree. Also, a student must receive a passing grade or credit for all required course work and satisfy all financial obligations with The Illinois Institute of Art–Chicago.

CLASS SIZE
The average number of students in a class is 20 for studios or labs and 30 for lecture. The maximum class size is 50 students, which is usually a lecture course.

While there is no established minimum class size, a class for which less than 12 students are registered will likely be canceled. This is not only to make the best use of instructional resources, but to foster adequate dialogue and academic exchange between class participants.

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