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Institutional Mission / Institutional Mission
« Last post by gwarren on December 08, 2011, 10:57:49 am »
INSTITUTIONAL MISSION

What is the mission of the institution?

The Mission of The Art Institute of Pittsburgh is to provide distinctive creative and collegiate education, based on a foundation of exemplary learning-centered practices, endowing graduates with skills, abilities, and competencies that enable them to achieve personal and professional success in an evolving global market.  Our mission drives AiPís programs and practices and serves as the foundation for evaluating our collegeís effectiveness.

What are the objectives of the new program?  Describe how these objectives conform to the mission of the institution.

The International Culinary School at The Art Institute of Pittsburgh is the new identity for the culinary programs offered by The Art Institute of Pittsburgh.  This change was made in conjunction with other Art Institute locations in an effort to raise the visibility of those programs and to reflect curriculum enhancements that emphasize exposure to a range of international cuisines.
As the culinary industry evolves, so do the tastes of consumers.  Increasingly, American consumers are seeking new & different foods and a more diverse range of cuisines.  In our research, culinary employers indicated that they valued culinary school graduates who had exposure to a range of international cuisines because they felt it would better prepare those students for the evolving taste of the American consumer.  To respond to this feedback, The International Culinary School at The Art Institute of Pittsburgh is seeking to enhance its curriculum so that a wider variety of international cuisines are introduced to their culinary students.

By exposing students to a wider variety of international cuisines, techniques, and ingredients, it is our expectation that our studentsí will become more versatile and more creative cooks thus better preparing them for the industry that is increasingly seeking these attributes.

In addition, the Culinary Management program offers students preparation in managing foodservice operation. The program presents a broad introduction to the many aspects of the foodservice industry using a learner-centered approach to culinary education.  Food production skills are complemented by courses detailing the business of Culinary Management.  Thus, the Culinary Management program offers students to gain state-of-the-industry skills for employment in their chosen field.  This is the mission of AIP.

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This is a quick overview of our program. For detailed information; please contact your advisor as to how this applies to your situation.

Go to this link for the current B.S. Hotel and Restaurant Management Degree grid: http://www.aionline.edu/programs/online_degree_coursecatalog/online_hotel_and_restaurant_management_degree.asp

If you started before Spring 2010, you will have a slightly different Course grid. Please contact your advisor for details.
As you go through your courses, please remember the following:

1.   All CUL and HRM courses have a final project. The class final project then becomes part of your final portfolio in HRM435. In every CUL and HRM course in the first week, right under the Week 1 welcome tab is a Portfolio page. This page shows the assignments from this class that will go into your final portfolio. Make sure you keep copies of all of your assignments in a safe place and back up on a regular basis. There is a Hotel Restaurant Management Portfolio Checksheet in the Doc Sharing for this center which outlines your final portfolio and the classes that contribute to it. 

2.   Remember that all HRM students need to take an Internshipó11 weeks working at a hospitality organization. Start planning as early as possible to do this. You can find the internship packets and paperwork in the Doc Sharing and under the Internship Tab.

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Culinary Management Degree Highlights / Culinary Management Highlights
« Last post by gwarren on December 08, 2011, 10:51:15 am »
This is a quick overview of our program. For detailed information; please contact your advisor as to how this applies to your situation.

Go to this link for the current B.S. Culinary Management Degree grid: http://www.aionline.edu/programs/online_degree_coursecatalog/online_culinary_arts.asp

If you started before Spring 2010, you will have a slightly different Course grid ñ please contact your advisor for details.

As you go through your courses, please remember the following:

1.     You need to apply for Life Credit or Transfer of Credit as soon as possible. Please make sure you check with your advisor that all of your paperwork is in. Once your paperwork is processed, please check with your advisor to make sure that your preliminary form and transfer of credit forms match up. You can then plot out your remaining courses.

2.   All CUL and HRM courses have a final project. The class final project then becomes part of your final portfolio in CUL435. In every CUL and HRM course in the first week, right under the Week 1 Welcome tab is a Portfolio Page. This page shows the assignments from this class that will go into your final portfolio. Make sure you keep copies of all of your assignments in a safe place and back up on a regular basis. There is a Culinary Portfolio Checksheet in the Portfolio category here in the Learning center.

3.   If you entered the CUL program before Spring 2010, you will need to take an Internship course. You can find the CUL Internship packet and information in the Pre-Internship category here in the Learning Center.

4.   If you entered into the CUL program after Spring 2010, you will need to take CUL433óthe Culinary Keystone course. This course requires 100 hours of experience at a foodservice establishment and you need to complete a management level project while working there. There is a packet in in the Pre-Internship category here in the Learning Center.
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Overview of Degrees / Overview of Degrees
« Last post by gwarren on December 08, 2011, 10:48:50 am »
We have two degree programs for students to select fromóthe Culinary Management Program and the Hotel & Restaurant Management Program.

The Culinary Management Program is a two-year program for students who have an A.S. in Culinary Arts/Management. This program is designed to transition chefs into managers. The program focuses on management courses, including a portfolio and an internship. Our Culinary Management Program is part of the International Culinary Schools at the Art Institutes. It is also the first online bachelors program to obtain accreditation by the American Culinary Federation.

The Hotel  and Restaurant Management Program is a four-year online program. This program focuses on all aspects of the hospitality industry including but not limited to Hotel Management, Restaurant Management, Club Management, Casinos, Tourism, and Event Planning. The goal of this program is to give students a broad overview of the different segments of the hospitality industry and prepare them for a wide variety of management positions.
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