culinary-arts-school.blogspot.com
Guide you some information on culinary arts schools, cooking schools, culinary training, cooking programs on campus or online. If you need specific information, you could request from culinaryschool.net (They offer you the opportunity to learn the skills necessary to embark on an exciting career in the culinary arts.)

Tuesday, September 30, 2008

The Art Institute of New York City

The Art Institute of New York City – is one of The Art Institutes, a system of over 35 education institutions throughout North America, providing education in design, media arts, fashion and culinary arts. Founded in 1980 as The New York Restaurant School, and renamed in 2001, The Art Institute of New York City offers associate's degrees and certificates in a variety of creative disciplines including fashion design, graphic design and interior design.

Located at 75 Varick Street and 11 Beach Street in New York City's SoHo/TriBeCa district, The Art Institute of New York City is accredited by the Accrediting Council for Independent Colleges and Schools.

Despite originally being founded as a culinary school, The Art Institute of New York City announced on March 18, 2008 that it would no longer offer its culinary degree and certificate programs.

The Art Institutes system is a subsidiary of Education Management Corporation, which is headquartered in Pittsburgh, Pennsylvania.


The Art Institute of New York City
75 Varick Street, 16th Floor New York, NY


To request a free information packet at culinaryschools.net


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Culinary Arts

Culinary art is the art of cooking. The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food franchises, delicatessens, hospitals and other institutions and corporations. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.


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