Arizona Culinary Institute

The Arizona Culinary Institute is best known for its small classes that specialize in a personalized teaching style designed to bring out the best in each individual student.

School Overview

ACI specializes in teaching the traditional French Method of cooking and offers both special interest individual classes and the Diploma in Culinary Arts, Baking and Restaurant Management.

School Founders

The Arizona Culinary Institute (ACI) was founded by Robert E. Wilson, J. Fyfe Symington III and Jerry Moyes. Wilson is the institute's current president and has a background that includes graduating from the Culinary Institute of America and holding the positions of Chief Instructor and Director of Information Technology at the Scottsdale Culinary Institute. Symington, the institute's executive chairman, and Moyes are the former governor of Arizona and the Chairman and CEO of Swift Transportation respectively.

Contact Details

The Arizona Culinary Institute can be contacted at 10585 North 114th Street, Scottsdale, AZ 85259 (tel: 866-294-CHEF and website: http://www.azculinary.com/index.php).

Facilities and Amenities

ACI has managed to put a lot into its 18,000sq.ft. complex including five custom-designed kitchens, a library, three classrooms, a teaching restaurant, and an indoor/outdoor student recreation area. Students are able to practice their newly acquired skills in the Basic Culinary Arts Kitchen, the Advanced Baking and Showpiece Kitchen as well as the Front Line Kitchen. Also available for use are the Saucier Kitchen and the dedicated Bakery and all kitchens have been designed by qualified companies to allow students to experience exactly what it's like to work in a professional kitchen environment. The du Jour Restaurant is open to the public and is the ideal venue for teaching students how to manage, market and cater in a real-life upscale restaurant setting.

Not only does ACI offer job placement services for students after graduation, they also offer a variety of student loans, scholarships and other benefits to assist students with bearing the cost of their studies. Tribal benefits, veterans' benefits and scholarships awarded for academic excellence are only a few of the financial aid programs that the institute offers and the following student loans are also advertized on their website:

1. The Federal Pell Grant that caters specifically for students who are enrolling for their first undergraduate degree;
   
2. The Federal Stafford Loan that can be awarded both as a subsidized loan and an unsubsidized loan;
   
3. The Federal PLUS Loan that can be used by a student's parents to cover any costs not already covered by existing loans; and
   
4. The Alternative Student Loans that are also known as the Private Education Loans and that can be used along with any other type of financial aid.

 

Summary of Courses Offered

Special Interest Individual Classes

These are called individual classes not because they are taught one-on-one but rather as they each last for only one session. They are all highly specialized and they are open to both ACI alumni and current students who are looking to supplement their core diploma classes. Several classes are offered every month and typical ones include:

1. Middle Eastern Cuisine;
   
2. Modern Advanced Cooking Techniques (Molecular Gastronomy);
   
3. Canning and Preservation;
   
4. Chocolate Sculpture Techniques; and
   
5. Advanced Pasta Techniques.

Diploma in Culinary Arts, Baking and Restaurant Management

Students can earn this diploma in just 9 months and ACI's teaching method is such that, almost from their first day of training, students are put to work in the kitchens so that they can amass as much practical experience as possible. The program's curriculum consists of 10 Blocks of Instruction, including an internship, and ranges from learning the basics of how to find their way around a kitchen to advanced cuisine preparation for the du Jour Restaurant.

Block 1: Basic Culinary Arts (5 credits, 3 weeks and 105 hours):
This block comprises an introduction to Classical French Cooking Theory including the Mother Sauces and the Principles of Escoffier. Skills like knife handling are also taught, as is practical sanitation.

Block 2: Basic Culinary Arts II (5 credits, 3 weeks and 105 hours):
This level sees the introduction of Garde Manger, food presentation skills and mise en place. Students also continue to learn about basic sauces, stocks and soups;

Block 3: Saucier and Meat Fabrication (4 credits, 3 weeks and 105 hours):
Here students learn stock making as well as how to make advanced soups and derivative sauces. Culinary French is also taught, as are charcuterie and forcemeats like galantines and pates.

Block 4: Basic Baking (4 credits, 3 weeks and 105 hours):
Apart from learning about bakery sanitation, weights and measures and safety precautions, students will also be taught to make croissants, pies, pastries, brioche, icings and frostings.

Block 5: Management, Wines and Spirits (2.5 credits, 3 weeks and 36 hours):
This block includes information on such diverse topics as dram shop laws, wine history, restaurant staffing and operations, budgeting, marketing and liability insurance.

Block 6: Nutrition (1.5 credits, 3 weeks and 24 hours):
This comprises a basic overview of nutritional principles and dietary needs including dietary substitutes, current food trends, dietary supplements and menu selection.

Block 7: Advanced Baking, Pastry and Showpieces (4 credits, 3 weeks and 105 hours):
Here the plating, presentation and appearance of desserts is emphasized and students will learn sugar work, chocolate work and how to prepare wedding cakes and fondant.

Block 8: Restaurant Operations (4 credits, 3 weeks and 105 hours):
Here the students staff the du Jour Restaurant and gain experience in holding each position and performing all restaurant-related functions and tasks.

Block 9: Advanced Cuisine - du Jour Restaurant (4 credits, 3 weeks and 105 hours):
This block sees students prepare American, international and European cuisine to be served at du Jour.

Block 10: Internship (9 credits, 12 weeks and 420 hours):
This is a paid position at a restaurant or other culinary location.

Conclusion

Students attending the Arizona Culinary Institute will graduate with a respected diploma in the field of culinary arts and hospitality and will be able to hold their own in any restaurant or hotel.