Private, coeducational, culinary institute. Suburban campus. Founded in 2001. Main website.
Offered since 2001. Program calendar is continuous. 9-month diploma in culinary arts, baking, and restaurant management.
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.
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.
210 full-time. 107 are under 25 years old; 91 are between 25 and 44 years old; 12 are over 44 years old.
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.
3-month paid internship.
Application fee: $25. Tuition: $15,045 per diploma. Program-related fee includes $1140 for knives, books, uniforms, supplies.
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.
Off-campus housing available.
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.
Arizona Culinary Institute
10585 North 114th Street
Scottsdale, AZ 85259