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ProStart Articulation Agreements
Culinary Arts · Fort Lauderdale, Florida
In the Bachelor of Science degree program in Culinary Arts, students will acquire kitchen and restaurant management skills such as effective employee communication, training, leadership, and motivation. Customer relations are also analyzed.
The Associate of Science in Culinary Arts prepares students with a market-driven, competency-based education delivered by faculty with appropriate credentials and industry experience. This program enables graduates to seek entry-level positions such as baking and pastry cook, garde manger cook, and station chef.
The 12-month program in the Art of Cooking trains students in the basics of culinary arts. Students learn speed, coordination, and teamwork. Graduates are able to seek entry-level positions as preparation cooks, line cooks, baking and pastry cooks, banquet cooks, breakfast cooks, and shift leaders.
Program Degree Bachelor of Science; Associate of Science; Diploma program
Program Term From four quarters (Diploma program) to twelve quarters (Bachelor of Science)
Academic Credit Nine credits toward a Bachelor of Science. Students can
earn an additional nine credits after completing Sanitation & Safety Supervision/Professional Development and Nutrition.
Scholarships The Art Institutes Culinary Scholarship Competition (high school seniors only); for other scholarship opportunities see catalog.
Annual Cost As of September 2004, tuition is $365 per credit hour, or $ 3,716.25 per quarter ($14,865 per academic year); lab fee $265 per quarter. Call for information on housing, starting kits, and financial aid for those who qualify.
Admissions 800-275-7603
Website www.aifl.edu
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