The Pennsylvania Culinary arts colleges in Pittsburgh, founded in 1986, has become a renowned culinary and hospitality institute in the United States. The Pennsylvania Culinary Institute is situated in the heart of Pittsburgh's cultural district, a region famous for its theaters and art galleries, superb restaurants and ethnically diverse eateries.
At Pennsylvania Culinary Institute, students can earn a specialized associate degree in Le Cordon Bleu Culinary Arts, Pâtisserie & Baking, or Hospitality & Restaurant Management. Students enrolled in the Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie & Baking Programs can take lessons from expert instructors and trainers. The hands-on teaching techniques employed in the programs and courses are designed to prepare future chefs to work comfortably in different kinds of restaurants. The Le Cordon Bleu Hospitality & Restaurant Management Program has been designed to prepare students in both front and back house operations.
The Art Institute of Pittsburgh (AIP) is a famous private, for-profit, higher education institute which focuses on preparing students for the creative career job market. The different types of degrees and majors offered at Art Institute of Pittsburgh include Commercial/Advertising Art, Design/Visual Communications, Film Production/Cinematography, Industrial Design, Interior Design, Photography, Web/Multimedia Design, Personal and Culinary Services, Culinary Arts/Chef Training, Culinary Arts/Related Services, Restaurant/Catering Management, Business, Management, & Marketing and Fashion Merchandising.
The Culinary Arts and Management Programs at the Art Institute of Pittsburgh initially emphasizes on training the students on the fundamentals, such as knife and hand skills. Later, they are taught certain specialty areas like baking and pastry, garde manger, international and American cuisines et al. As part of the study course, they are required to practice timing, teamwork and presentation. This enables the students to become skilled in sophisticated food preparation techniques in Culinary arts colleges.
In the Bachelor's degree program, students are imparted training in personnel management, cost control, and facility design. The Associate's and Bachelor's degree programs have been developed on the basis of superior guidance of senior chefs and restaurants from Pittsburgh and across the country. A 12-month diploma program is being provided for the students who are interested in acquiring specific skill sets in Culinary arts colleges and to learn the current trends in the culinary industry. Graduates of the Art of Cooking diploma program will be trained to seek entry-level positions in restaurants and hotels, and in the food service industry.
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