The Art Institute of California - Orange County

The Art Institute of California — Orange County is located in Santa Ana, California and is part of The Art Institutes system of over 35 educational institutions. It is accredited as a branch of The Art Institute of California — Los Angeles by the Accrediting Council for Independent Colleges and Schools to award the Bachelor of Science (B.S.) and Associate of Science (A.S.) degrees.

Academic programs

The school offers B.S. degrees in the following career-preparatory programs:

• Advertising
• Culinary Management
• Game Art & Design
• Graphic Design
• Industrial Design
• Interactive Media Design
• Interior Design
• Media Arts & Animation
• Visual & Game Programming

A.S. degrees are available for:

• Graphic Design
• Interactive Media Design
• Culinary Arts

Student life

The Art Institute has a year-round academic schedule operating on the quarter system, so that there are four quarters in an academic year. Therefore, if a student follows the suggested curriculum, he or she will be able to complete a bachelor's degree program in 12 quarters (3 years) or an associate's degree program in 6 quarters (1.5 years).

Student housing is available to students, and consists of furnished apartments in complexes located within five miles of campus. The student housing complexes feature laundry facilities, a fitness center, pools and spas.

According to the Web site's Fact Sheet, The Art Institute had 1,800 students enrolled Fall 2004 Quarter, with a student-to-instructor ratio of 20:1.

In August 2003, the school opened 50 Forks, "a restaurant open to the public that's operated by senior-level culinary students, overseen by professional chef faculty, as a final passage prior to graduation".

The Art Institute hosts several student clubs and organizations, and notably, several school-sponsored events, such as an "Up All Night" event which occurs every October during finals week. The school also hosts the Orange County chapter of the International Game Developers Association (IGDA).

The Art Institute of California – Orange County
3601 West Sunflower Avenue, Santa Ana, CA 92704-7931

To request a free information packet at culinaryschools.net

The Art Institute of California — Inland Empire

The Art Institute of California — Inland Empire, is a for-profit college located in San Bernardino, California. It is part of The Art Institutes system of educational institutions. Its career-preparing programs are Culinary Arts, Culinary Management, Game Art & Design, Graphic Design, Interactive Media Design, Interior Design, Media Arts & Animation.

Degrees Offered

CULINARY ARTS

In the Culinary Arts program, you’ll gain practical experience in the kitchen while studying the business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. You’ll learn to produce food quickly and in quantity while working with others. Graduates are prepared to seek entry-level employment such as line cook and pantry cook (grade manger).

CULINARY MANAGEMENT

In the Culinary Management program, you’ll focus on communications, training, leadership, management, accounting, marketing, financial management, and employee relations. Graduates are prepared to seek entry-level employment such as restaurant manager or catering manager in restaurants, hospitals, cruise ships, and banquet facilities.

The Art Institute of California — Inland Empire

630 East Brier Drive, San Bernardino, CA 92408

To request a free information packet at culinaryschools.net

The Art Institute of Atlanta

The Art Institute of Atlanta is one of The Art Institutes, a system of over 40 For-Profit Colleges located in major cities throughout North America, all owned and operated by Education Management Corporation. As of 2005, these 40 Art Institutes have graduated over 150,000 students, educating students in the creative and applied arts, including design, media, fashion, and culinary arts.

History

The Art Institute of Atlanta was founded in 1949 as Massey Business College, with diploma programs in basic business and secretarial skills. The school added liberal arts, fashion, and interior design during the next two decades. After becoming The Art Institute of Atlanta in 1975, the college shifted its focus to a creative applied arts curriculum. Accreditation by the Commission on Colleges of the Southern Association of Colleges and Schools soon followed. In 1999, the college moved to its current location; a 5-story building in Sandy Springs and has since expanded to a second building across the street. In 2004, the school added Audio Production to their growing list of programs. The newest program, Fashion & Retail Management, was added in January 2007.

AiAtlanta is currently located at 6600 Peachtree Dunwoody Rd. in Atlanta, Georgia. The student body is numbers 3,200 as of fall 2007.

It awards associate's and bachelor's degrees, including Bachelor of Fine Arts (BFA) degrees, Bachelor of Arts (BA) degrees, and Bachelor of Science (BS) degrees, and also offers diploma and non-degree programs.

Degrees Offered

Culinary Arts — Baking & Pastry

Culinary Arts — Culinary Skills

Culinary Arts Management

Food & Beverage Management

Wine, Spirits, & Beverage Management

The Art Institute of Atlanta

6600 Peachtree Dunwoody Rd., 100 Embassy Row, Atlanta, GA 30328

To request a free information packet at culinaryschools.net

The Art Institute of California - Los Angeles

The Art Institute of California - Los Angeles, USA, (AICA-LA) is an accredited college for creative arts education in Los Angeles, California area. Its career-preparing programs are Culinary Arts, Culinary Management, Game Art & Design, Graphic Design, Interactive Media Design, Interior Design, Industrial Design, Media Arts & Animation, Audio Production and Digital Video Production/Motion Picture, amongst other programs. It is a member of The Art Institutes system of educational institutions.

In 1997, The Art Institute of California — Los Angeles opened its

location on 31st Street in the city of Santa Monica, California, between the Activision corporate headquarters and Santa Monica Airport. The campus has a state-of-the-art motion capture studio, and a student-run restaurant, Bistro 31, which is one of the kitchens used in the local television CBS 2/KCAL 9 News's "TV Diner" segments with TV personality Chef Mario Martinoli. The campus is in a location surrounded by much of the entertainment industry, with nearby companies such as Disney, ABC, CBS, Paramount, Columbia, and Universal Studios.

Graduates of the Art Institutes are employed by such companies as game developers Heavy Iron Studios, film makers EFilm, amongst many others. Many graduates of the culinary programs are employed as executive chefs at such prestigious restaurants as Valencia Country Club and Belamar Hotel. In 2004, four graduates worked as motion capture artists on the major CGI motion picture The Polar Express. More than 80% of graduates of the The Art Institutes network of schools find employment in a related field within 6 months of their graduation.

The Art Institute of California - Los Angeles

2900 31st Street, Santa Monica, CA 90405

To request a free information packet at culinaryschools.net

The Professional Chef: Study Guide (Paperback)

Editorial Reviews

Product Description

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities.

The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual.

All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.

About the Author

The Culinary Institute of America is a training facility for food professionals in Hyde Park, New York, which houses its degree programs in culinary arts and baking and pastry, and in St. Helena, California, which provides life-long learning opportunities for food professionals. The Institute's vision has "changed the way Americans eat" (The James Beard Foundation) and has earned the CIA its industry-wide reputation as the "Harvard" of cooking schools.

The Professional Chef (Hardcover)

Editorial Reviews

From Booklist

This eighth edition of the standard textbook for professional chefs in the U.S. expands previous editions' coverage of both the science and the art of cooking. The nation's most prestigious training school for food careerists concentrates the essence of its course work within a comprehensive volume that competent students must master. Every aspect of the restaurant business is addressed, from nutrition and portion sizing to fiscal and human resource management. Sections on equipment, from major appliances to handheld tools, show the bond between chef and technology. Chapters on world cooking identify the most typical cooking processes and give examples of commonly appearing ingredients in each style. Recipes record classic preparations that form the foundation for myriad elaborations and personalization to move cooking from mere technique to high art. Although beyond the need of most home cooks, this massive tome is a necessary reference-collection purchase for any library whose community includes food-service-training programs. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Product Description

"A serious reference for serious cooks."
-Thomas Keller, Chef and owner, The French Laundry

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.

The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.

This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef® is an unrivaled reference and source of inspiration for the serious cook.

The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.

The Culinary Institute of America

The Culinary Institute of America (CIA) is a culinary school located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has satellite campuses in St. Helena, San Antonio, and in New York City. It is a not-for-profit academic institution of higher learning. The school offers traditional associate and bachelors degrees taught by the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The school also offers continuing education for professionals in the hospitality industry as well as conferences and travel programs.

The school operates multiple restaurants on both campuses. In addition to professional education, the school also offers recreational classes for non-professionals and has also branded cooking ware for the home cook. A number of books, videos and training materials created by the faculty and staff of the CIA can be attained for training professionals and non-professionals.

Education

Degrees Offered

The college offers both Bachelor of Professional Studies (B.P.S) and Associate of Occupational Studies (A.O.S) degrees in either Culinary Arts or Baking and Pastry Arts. The Bachelor program was created under the direction of former CIA president Ferdinand Metz. Admission requires a minimum of six months food service experience. Each program requires an 18-week externship at a CIA-approved site in the industry.

The CIA also offers an accelerated culinary program for students who already have four or more years experience in the industry, but wish to obtain an associate degree from the CIA. This program includes the same basic classes as the regular AOS programs, but lacks the externship requirement, and some classes may be presented at a faster pace or include more in-depth material.

The CIA's degree programs are fully accredited by the Middle States Commission on Higher Education and the Accrediting Commission of Career Schools and Colleges of Technology

Continuing education and non-professional courses

The college's Hyde Park campus also offers continuing education courses, certificate programs, and training materials for foodservice professionals. The school's Greystone campus also features numerous continuing education classes for culinary professionals and also for wine professionals. A variety of programs for food enthusiasts are also offered.

The CIA offers a program with the ACF entitled ProChef. The program is a three tiered system that will take the chef through Pro-Chef I, Pro-Chef II and Pro-Chef III, each step recognizing skills attained not only in the kitchen, but also academically and familiarity with business practices. Each of the three levels holds a correlating ACF certification, following chronologically, Certified Culinarian, Certified Chef de Cuisine and Certified Executive Chef.

From Wikipedia

Recipe

Italian Food

• Pineapple cake
• Spaghetti with mussels

European unity of measure

List of Culinary Arts Schools

The Art Institutes

The Art Institutes Online

International Culinary Schools at The Art Institutes

Locations

Programs

• The Art Institute of Atlanta
  
• The Art Institute of California - Los Angeles
• The Art Institute of California - Inland Empire
• The Art Institute of California - Orange County
• The Art Institute of California - Sacramento
• The Art Institute of California - San Diego
• The Art Institute of Charleston
• The Art Institute of Charlotte
• The Art Institute of Colorado
• The Art Institute of Dallas
• The Art Institute of Fort Lauderdale
• The Art Institute of Houston
• The Art Institute of Indianapolis
• The Art Institute of Jacksonville
• The Art Institute of Las Vagas
• The Art Institute of New York City
• The Art Institute of Ohio - Cincinnati
• The Art Institute of Philadelphia
• The Art Institute of Phoenix
• The Art Institute of Pittsburgh
• The Art Institute of Pittsburgh - Online Division
  
• The Art Institute of Salt Lake City
• The Art Institute of Seattle
  

Le Cordon Bleu

Locations in the US

• Le Cordon Bleu College of Culinary Arts, Atlanta - Tucker, GA
• Le Cordon Bleu College of Culinary Arts, Las Vegas - Las Vegas, NV
• Le Cordon Bleu College of Culinary Arts, Miami - Miramar, FL
• Le Cordon Bleu College of Culinary Arts, Minneapolis/St. Paul - Mendota Heights, MN
• Le Cordon Bleu Institute of Culinary Arts, Dallas - Dallas, TX
• Orlando Culinary Academy - Orlando, FL
• Pennsylvania Culinary Institute - Pittsburgh, PA
• Scottsdale Culinary Institute - Scottsdale, AZ
• Texas Culinary Academy - Austin, TX
• The Cooking and Hospitality Institute of Chicago - Chicago, IL
• Western Culinary Institute - Portland, OR
• Atlantic Culinary Academy - Dover, NH
• California Culinary Academy - San Francisco, CA
• California School of Culinary Arts - Pasadena, CA

New England Culinary Institute

The Culinary Institute of America

Pineapple cake

Ingredients

• 5 slices of pineapple in jar
• 2 teaspoons of yeast in dust for sweets
• 150 grs. of sugar
• 150 grs. of butter
• 200 grs. of flour
• 2 spoons of cognac
• 2 eggs, a cup of water

Preparation

Melt 50 grs. of sugar with water, and pour everything in a cakies container (30 centimeters of diameter), put on the fire until ebullition and then let it become cold. Drip pineapple slices and put them into the container.

Prepare a mixture with the remaining sugar, the eggs yolk, the flour, the yeast, the liqueur and a littlebit of pineapple syrup. Add subsequently, the white egg climbed to snow, mix and pour the whole mixture in the container for sweets. Let it bake at 200° for 40 minutes.* Good appetite!

* You can add if you prefer some grinded almonds or the peanuts. Sprinkle the pineapples with almonds in the space between a slice and the other, and complete the gasket with some candied cherries in the center of every pineapple.





From www.forchettina.it