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The Art Institute of New York City's Culinary Arts and Restaurant Management program offers students a balance of culinary theory and practice. This is a 6-quarter (full-day) or 8-quarter (part-day) program that focuses on instruction in both cooking and management skills. Cooking, baking, management, and career development gives students an excellent foundation to seek entry-level employment in positions such as prep cook, line cook, assistant food service manager, and assistant food and beverage manager. Areas of study include classroom and laboratory instruction in basic cooking skills, food production, baking and pastries, sanitation and safety, wine, operations and production management, employee supervision, and accounting. Emphasis is also placed on critical thinking, problem solving, and communication skills required of successful culinary professionals.

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