General Information
Private, coeducational, culinary institute. Suburban campus. Founded in 2001. Main website.
Program Information
Offered since 2001. Program calendar is continuous. 9-month diploma in culinary
arts, baking, and restaurant management.
Program Affiliation
American Institute of Wine & Food; National Restaurant Association
Educational Foundation; International Association of Culinary Professionals;
National Restaurant Association; Society of Wine Educators; National
Association of Catering Executives; American Culinary Federation.
Areas of Study
Baking; beverage management; confectionery show pieces; controlling costs in food
service; culinary French; culinary skill development; food preparation; food
purchasing; food service math; garde-manger; international cuisine;
introduction to food service; kitchen management; management and human
resources; meat cutting; meat fabrication; menu and facilities design;
nutrition; patisserie; restaurant opportunities; sanitation; saucier; soup,
stock, sauce, and starch production; wines and spirits.
Facilities
2 bakeries; 3 classrooms; computer laboratory; 3 food production kitchens; gourmet
dining room; learning resource center; 2 lecture rooms; library; public
restaurant; student lounge; 5 teaching kitchens.
Student Profile
210 full-time. 107 are under 25 years old; 91 are between 25 and 44 years old;
12 are over 44 years old.
Faculty
11 full-time; 1 part-time. 10 are industry professionals; 2 are
culinary-certified teachers. Prominent faculty: Robert Wilson, Executive Chef;
Glenn Humphrey, CEC, CCE; Michael Dudley; Guenter Schillalies. Faculty-student
ratio: 1:8. Faculty
Directory.
Special Programs
3-month paid internship.
Expenses
Application fee: $25. Tuition: $15,045 per diploma. Program-related fee
includes $1140 for knives, books, uniforms, supplies.
Financial Aid
In 2001, 30 scholarships were awarded (average award was $700); 140 loans were
granted (average loan was $15,000). Employment placement assistance is
available. Employment opportunities within the program are available. Learn
about the current financial aid requirements from the Arizona Culinary
Institute.
Housing
Off-campus housing available.
Application Information
Students may begin participation in January, February, April, May, July,
August, September, and November. Applications are accepted continuously. In
2001, 310 applied; 210 were accepted. Applicants must submit a formal
application, an essay, high school diploma/GED.
Contact
Arizona Culinary Institute
10585 North 114th Street
Suite 401
Scottsdale, AZ 85259
Telephone: 480-603-1066
Fax: 480-603-1067