1-Year Culinary / Baking & Pastry Arts
Students begin with knife skills, culinary terms and equipment usage, followed by flavorful stocks, the art of the saucier, meats, poultry, fish, shellfish, vegetables, pastry and bread making – in a practical format that allows students to assess their creations using all your senses. Appreciate the difference an aromatic stock makes in risotto and taste a perfectly reduced port sauce for lamb.
Students begin with measuring and scaling, terminology, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar and a variety of classic, modern and holiday pastries. Students create intricate garnishes and learn professional plating secrets – in a practical format that allows students to practice and advance their techniques.
Our advanced instruction covers the entire culinary brigade as well as baking & pastry operations with a practical repertoire of time tested recipes, advanced and incorporated into our gourmet restaurant – Bistro 101, bakeshop – Bakery 101, and catering division built to hone real-world skills that will have you cooking, baking and creating pastries as a professional.
- Foundation Level Wine Certification through the Wine and Spirit Education Trust (WSET Level 1)
- Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations.
These courses provide students with an in-depth knowledge of hospitality operations beyond the kitchens doors ensuring students gain a more well-rounded education.
Lifetime Job Placement Assistance services for every graduate. Apply today to begin your culinary career.Apply Now