![]() Upon completion of the Certificate in Pâtisserie and Baking, students will be prepared and qualified to enter the foodservice industry or to pursue an Associate of Applied Science Degree in Pâtisserie and Baking, furthering their educational goals and career opportunities. Possible sites include the Institute own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. The Institute offers a comprehensive sequential course of study of the baking and pastry arts fundamentals needed to enter the industry in entry to mid-level positions. The program is complemented with qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control. As students grow more confident, they build up on skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus. This program includes hands-on teaching of techniques such as different pastry dough elaborations, basic pastry creams, basic cake production and bread production. Start Date Sep 11 Certificate in Pâtisserie and Baking After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker. The focus of this program is to cross train students in cooking and baking and to introduce student to skills and techniques that will give them the greatest flexibility in the job market and future promotions. General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers. Students will explore the cultural and historical influences that have affected modern cuisine. ![]() Courses provide students with the necessary knowledge in menu creation and implementation, food and beverage control, bar tending and management techniques. The second year focuses on courses emphasizing on advanced techniques in food and pastry production and presentation. In addition to this curriculum the students will learn dining room procedures, etiquette and communication skills in order to cultivate and master the art of serving and presenting their creations. The focus of the first-year culinary lab classes is development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition and sensory analysis. Covid-19 protocol in place.Start Date Sep 11 A.A.S. The class will consist of both theory and hands-on guide practice. This class is composed of a theoretical and practical section. In this course you will study the fundamentals of Menu Planning, Equipment Selection, Restaurant Design, Ingredient Selection, Dough Formulas and Management, Public Relations and Marketing, Restaurant Math Principles, Exploring Industry Trends, and the Essentials of Hand-Crafted Neapolitan and New York Style Pizza. If you are an aspiring amateur or an owner/operator in the first 2 years of operation, this series will help you to prepare and avoid the pitfalls that could derail your success. This 3-Day exploration covers the essentials of managing a pizzeria professionally. John Arena, Jonathan Goldsmith, and Scott Wiener return to teach at Pizza University in a hands-on immersion into the world of pizza making. If you have missed it last time, you don’t want to miss it this year! INSTRUCTORS: John Arena, Jonathan Goldsmith and Scott Wiener ![]() February 21st-23rd: 8:30am to 5:30 for three (3) consecutive days.
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