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Author Topic: Institutional Mission  (Read 839 times)

gwarren

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Institutional Mission
« 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.