Find the Culinary School that's right for youSM

Culinary students come to The Art Institute with different levels of experience, but all share the same thing - a passion for cooking. The Art Institute of Houston's Culinary Programs are accredited by the American Culinary Federation Accrediting Commission. In our program students learn traditional, fundamental cooking skills, followed by labs in American Regional Cuisine, Baking & Pastry and Garde Manger. In addition, safety and sanitation, purchasing and cost controls, supervision, and dining room operations are covered. Rounding out the program are labs on International Cuisines, Art Culinaire featuring advanced cooking and presentation skills, and the A La Carte Kitchen where students run the dining lab called "Courses." All students are required to work an internship in a quality food service operation to gain practical experience. Our programs culminate with a Capstone project which is a complete business plan to open a food service venue that accommodates at least 100 guests. The combined years of culinary experience of our 13 chef instructors is over 300 years.

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