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    Baking & Pastry Arts - Level II
Certificate

If you are looking for a Vancouver art & design school that offers you a certificate course in Baking & Pastry Arts, and hope to pursue a career in the culinary profession, the following Art Institute of Vancouver program may be just the education you've been searching for.

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Baking and pastry arts professionals have a distinct knack for distinguishing all the subtle nuances of a dessert's flavour, appearance and aroma. In the Baking & Pastry Arts – Level II program, students are introduced to more advanced tools and techniques used by professional bakers and pastry chefs. Emphasis is on developing the skills, coordination and teamwork required in the baking and pastry industry.

Topics such as the preparation of cakes, pastries, frozen desserts, chocolate, regional desserts as well as classical and artisan bread baking techniques are taught. Baking and pastry instruction is delivered through lecture and hands-on kitchen instruction with students developing competencies in breads, desserts, cake decoration, buffet centerpieces, and show pieces. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to confections. Instruction in planning and controlling costs familiarizes students with the tools required to budget effectively, create profit and loss statements and maintain sales and cost histories.

To provide students with a broad background and create a more versatile employee, students are also instructed in the concepts and theories of culinary techniques. This includes the fundamental concepts, skills and techniques involved in basic cookery as well as an exploration of a wide realm of topics in the culinary arts, including the advantages and disadvantages of working in specific areas of the hospitality industry.

Studies in nutrition, sanitation and safety, management, and careers in the restaurant business give students a full spectrum of knowledge about the culinary industry as they develop their skills as baking and pastry technicians. Graduates are prepared for employment in bakeries, restaurants, catering houses and institutional settings in entry-level positions as assistant bakers and pastry cooks.

Curriculum:

1st Quarter
Management by Menu
Introduction to Culinary Skills
Advanced Patisserie & Display Cakes

2nd Quarter
Chocolate, Confections & Centrepieces
Planning & Controlling Costs
Externship

This is a sample schedule only. Class scheduling is subject to change without notice.



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