Mission Statement

The International Culinary School at The Art Institute of Houston offers a six-quarter program of training for a career related to restaurant and catering management. The mission of the Restaurant & Catering Management program is to provide an environment for students to become learners who possess the skills, knowledge, creativity, and ethical values necessary in the rapidly changing, culturally diverse culinary, restaurant, and catering professions.

Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. All classroom activity relies heavily on a philosophy of total and personal immersion into the subject. The student is exposed to the business aspects of culinary arts, along with intensive, practical hands-on training.

The primary focus of this curriculum is to become knowledgeable in the culinary arts with the potential to progress along a successful career path. The technical studies in this program are supported by the life skills the student will be exposed to in the liberal arts and sciences program courses.

What You’ll Study

Students learn skills in management, marketing, human resources, accounting, and financial management. They also become savvy in business communications, beverage management, legal issues, customer service, and global management and operations as they relate to the food industry. Developing managerial and leadership skills are important factors for students graduating in the program. The program also includes an internship in a quality food service operation, and culminates with a Capstone project. This project consists of a complete business plan to open a restaurant that seats at least 100 guests, and complete two catered event plans.