The Illinois Institute of Art at Chicago (180 N. Wabash Ave.) recently expanded its offerings to include the culinary arts, and in January it opened its doors to an 18,000-square-foot culinary school.
“It’s a good fit because cooking is in fact an art-there’s an art to the way food is put together,” said Bill Nolan, assistant director of admissions of the school’s culinary arts program. “Being a true chef is a combination of education and work experience. Here, we give them the tools they need to be successful.”
The school is part of a nationwide group of 20 schools operated by Art Institutes International; 12 offer culinary programs.
Under the direction of Michael L. Carmel, certified executive chef and certified culinary educator, the school offers day and evening courses in its 18-month program. The culinary coursework is geared to prepare students for positions of sous chef, head chef or pastry chef. Graduates receive an associate’s degree in applied science, which they can apply to the Art Institutes’ four-year program in culinary management (offered only at its Denver and Ft. Lauderdale campuses). The program is accredited by the Accrediting Commission of Career Schools and Colleges of Technology; Nolan added that after it has been running for two years, it will be eligible to apply for accreditation from the American Culinary Federation.
All classes, even courses such as speech and chemistry, include a culinary spin, Nolan said. Nutrition classes, for example, explore food allergies and diet restrictions.
The hands-on culinary classes focus on hot and cold food preparation, including ice carving, baking and pastry, smoking meats and American regional cooking, as well as sanitation and safety, and restaurant design.
Sixty students are participating in the program, which costs $26,000. Students in the first quarter’s classes range in age from 18 to 40 and come from various backgrounds.
“I was a professional dancer and used to wait tables,” said Ginger Henderson, a culinary arts student, who moved to Chicago from St. Louis in 1993. “It was a hard decision to go to culinary school, but I love food and I want to own my own restaurant.”
Students will be putting their lessons to work when the school opens a 40-seat restaurant on the first floor of the building in January.
The culinary arts program accepts students four times a year; the next quarter begins July 10. For more information, call 312-280-3500 or visit www.ilia.aii.edu.
