How to Become a Fashion Designer Resources in Atlanta

Atlanta Way Design BFA Degree

Are you set up to pursue your goals in Style?

The Bachelor of Fine Arts in Fashion Pattern caste at The Fine art Plant of Atlanta can help you pursue a career in an industry of global influences, trends, and markets. Nosotros'll assistance y'all build skills in traditional and computer-generated design and pattern-making as you lot begin to shape your futurity. Information technology's a hands-on teaching designed to help you work through design challenges drawn from the real world to develop the skills needed to take fashion design from concept to consumer.

E. Vincent Martinez Way Design Instructor, The Art Institute of Atlanta

"I've found that the best way to bring the "real world" into the classroom is to bring the classroom to the "real world." In other words, I take gotten my students involved in events like fashion shows and photograph shoots in a diversity of roles from the backstage to the front of the firm. They learn best from beingness immersed in these environments and by working alongside other industry professionals. "

*Credentials and experience levels vary by kinesthesia and instructors.

Degrees Offered

Come across Our Alumni

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  Adam Halberg

  Culinary Arts , 2000

  "Nobody is going to arrive easier or harder for you. Success comes from within. You lot must push yourself."

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  Adam Halberg

  Senior Vice President - Culinary for Barteca

  Adam Halberg is a senior vice president - culinary for Barteca, a visitor that designs fashionable, fun, and accessible restaurants. He works at the company's Connecticut headquarters and oversees all culinary operations for the company'due south "Bartaco" and "Barcelona Wine Bar & Restaurant" locations. Adam's tip for a successful eating place is to build a team of talented, creative people. "Give them rules and so claiming them to intermission those rules."

  Adam says that every job he's held brought benefits to him equally a culinary artist. He urges budding chefs to understand the delivery needed to succeed in this industry, calculation that restaurants do not allow for self-approbation, because complacency leads to slips in quality. "Nobody is going to make it easier or harder for you. Success comes from within. You must push yourself."

  Adam, who in 2000 earned an Associate in Arts in Culinary Arts from The Art Institute of Atlanta, says that his culinary education provided solid exposure to a wide range of culinary traditions and techniques. Today, he is fortunate to work with colleagues who, similar him, constantly strive for excellence. "There are a limited number of people who can completely and consistently self-motivate. Working with a dynamic team helps anybody, including me, [to strive] to practise better."

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  Jamika Pessoa

  Culinary Arts , 2004

  "My education prepared me with the knowledge and confidence to get out into the culinary world and detect my niche."

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  Jamika Pessoa

  Field Correspondent for ABC Telly's "The Chew"

  Working as a field correspondent for ABC TV's daytime nutrient talk show "The Chew," Jamika Pessoa travels beyond the country to highlight culinary events, restaurants, foods, and food trends. She also cooks and reports on-air. "I relish existence able to brand people smile with my food and charm," she says.

  Because she is in the process of building her own brand, Chef Jamika is inspired by celebrities including Rachael Ray, Martha Stewart, and Oprah Winfrey. In add-on to her work on "The Chew," Jamika was a contestant on "The Next Food Network Star, Flavor 5." She's also served equally a host on TLC's lifestyle show "Home Fabricated Uncomplicated" and has been a guest on "The Today Bear witness" and "The Rachael Ray Evidence."

  Jamika also owns her own business organisation, working as a personal chef. In 2004, she earned an Associate of Arts degree in Culinary Arts from The Art Plant of Atlanta—and she believes that her education helped her to succeed in the industry. "My pedagogy prepared me with the knowledge and confidence to go out into the culinary world and discover my niche." She recommends that budding chefs seeking the limelight piece of work hard to achieve their goals. "I did not start here. It takes a lot of humility, hard work, patience, and determination to get here. I always have to look for ways to stand out among others."

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• 

  Keith Shroeder

  Culinary Arts , 1995

  "My didactics opened the door to opportunities [in the culinary industry]."

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  Keith Shroeder

  CEO of High Road Craft Ice Foam & Sorbet

  Keith Schroder is the CEO of High Road Craft Ice Cream & Sorbet, located in Marietta, Georgia. He'due south responsible for developing the executive team at the company and says that in that location is no "typical" day at his chore. Keith is working toward his goal of turning the make into a $100 million visitor. "That'due south a stretch from where we are now but we have the talent and team to make it happen."

  He describes the culinary manufacture equally challenging. "You're engaged in constant challenges—itemizing them [is hard]. Just focus on where yous want to go, and go there." He adds that the best advice he can requite to young culinary artists is to "put your nose down and refuse to quit. You [have to be] committed."

  Keith, who in 1995 earned an Associate in Arts in Culinary Arts from The Art Found of Atlanta, says that his education opened the door to opportunities within the culinary industry. He adds that the school'southward career services department helped him to secure his first chore at the local Hilton hotel restaurant. Keith believes that his work is a constant and ongoing reward. "Enjoy the claiming so you have a constant source of excitement."

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• 

  Martin Nash

  Interior Design , 1989

  "[My instruction] find-tuned my blueprint skills [and exposed me] to all aspects of the blueprint process."

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  Martin Nash

  Owner of Martin Nash Blueprint

  Martin Nash is the owner of his ain interior design business firm, located in the Atlanta Decorative Arts Center. The 550,000 square foot Centre is home to 60 showrooms displaying product lines including furniture, fabric, rugs, lighting, accessories, flooring and wall coverings, antiques, fine fine art and framing, kitchens, bath, tile and stone, and domicile theater products. Martin works with designers and architects in the showroom selecting furniture, lighting, and art for design projects. He says that the best role of his job is working closely with talented and artistic people.

  Martin is proud that his creative passion helped to change the dynamics of the Atlanta Decorative Arts Center—and the surrounding design community. When it comes to inspiration, Martin looks to nature and urban grittiness. "My hero is William Switzer." And he recommends that current interior blueprint students keep their options open when it comes to a specialization. "Consider the design showroom concern equally a feasible career path."

  Martin, who in 1989 earned an Associate of Arts in Interior Design from The Art Establish of Atlanta, says that his education fine-tuned his design skills. He believes that big trend in the industry is exposure to all aspects of the design process via digital or online catalogs. "Younger designers want their furniture and lighting resources on a calculator or tablet. The showroom industry must go along up with the next generation of designers."

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  Terry Cook

  Culinary Arts , 2012

  "The culinary world is always changing. It is our job as chefs to always be evolving our dishes."

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  Terry Cook

  Executive Chef at The Palm Restaurant

  Terry Cook is the executive chef at The Palm Restaurant in Dallas, Texas. He oversees the bill of fare, maintains standards in the eating place, and provides leadership to his staff. Terry too enjoys preparing special items that expand the culinary tastes of his clients. "I like to accept ingredients that most people are afraid to swallow and ready them in a more accessible dish," he says.

  A typical piece of work twenty-four hour period includes setting upward the kitchen, preparing menu specials, and ordering supplies. Terry is proud to look back at the work he'south put into his career—and encounter that it's elevated him to the position of executive chef. He recommends that current students always be open to new techniques and suggestions for growing their culinary skills.

  Terry, who in 2012 earned a Culinary Skills Diploma from The Art Institute of Atlanta, says that his education provided the skills and fundamentals that he needed in a culinary career. He encourages others to experiment with ingredients and attempt new restaurants. "The culinary world is always changing. It is our chore as chefs to always be evolving our dishes. Try not to remain [stuck] on ane tendency or thought."

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What Will I Study?

I desire to share my sense of style with the world.

The rigorous Way Pattern curriculum is grounded in the realities of the creative side of style. The focus in on building the tools to compete in an industry that rewards those who help move manner forward.

You'll study:

• Design-making
• Technical Drawing
• Fashion Drawing
• Sewing Techniques
• Event & Fashion Prove Production
• Trends & Concepts in Apparel
• Current Designers
• Fabric Fundamentals
• Fundamentals of Business
• Concept Development
• Product Evolution
• Merchandise Management
• Apparel and Accessory

Design topics:

• Sketching and illustration
• Pattern-making and draping
• Garment construction
• Textiles
• Critical analysis
• Calculator aided design
• Wear pattern

I'thousand looking for my proving ground.

At The Art Institutes organisation of schools, creativity is our core, our calling, our culture. Our Fashion Pattern degree programs are congenital on that creative foundation. It's also built on our knowledge that a creative career is not for the faint of middle. And that today'south fashion manufacture is as full of challenges as information technology is brimming with opportunities. Information technology's tough out there, so information technology's tough in here. Simply we'll support you along every step of your journey. That's why we provide the mentoring and real-world experience y'all need to prevail, with faculty* who've worked in the field and internship possibilities at successful businesses. Yous'll be encouraged and expected to be bold. To take risks. To push yourself and the people around y'all. It won't exist easy. In fact, it'll be the hardest thing you'll e'er beloved.

*Credentials and experience levels vary by faculty and instructors.

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