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    Baking & Pastry Arts
Diploma

If you are looking for a Vancouver art & design school that offers you a diploma 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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Whether it's an insatiable sweet tooth or a love of warm, home-baked bread, all students in the Baking & Pastry Arts program at The Art Institute of Vancouver – Dubrulle Culinary Arts share a passion for the pastry and desserts field.

Practical training covers the basics of fine dessert and pastry making. Pastry curriculum introduces classic creams, custards and other fillings, as well as methods for making mousses, tarts and cakes. Students are also acquainted with creative decorating and plating techniques. Baking curriculum explores methods for the preparation of yeast and sweet dough products and students learn the importance of weights and measures, temperatures, hand-skills and creative finishing techniques. Students also learn to create hearth and artisan breads and to produce and deliver assorted bread products to the school's various outlets on a daily basis – much like a true working bake shop.

To provide students with a broad background and create a more versatile employee, Baking & Pastry Arts 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.

Building on the basics learned in the first two quarters of the program, students being to refine their skills and explore the techniques of plated desserts and the theory behind building edible art for a-la-carte service, competition and banquet functions. Students also study - through hands-on training - the creation of wedding cakes, chocolates, confections, tortes, European cakes and centerpieces. Instruction in purchasing, product identification and in the planning and control process of the restaurant service industry provides essential knowledge about the business side of a career in the culinary arts.

In the Externship portion of the program, students work in positions in commercial food service and hospitality establishments approved by The Art Institute of Vancouver – Dubrulle Culinary Arts.

Curriculum:

1st Quarter
Introduction to Pastry
Introduction to Baking
Concepts & Theories of Culinary Techniques
Sanitation & Safety

2nd Quarter
Artisan Breads & Baking Production
European Cakes & Tortes
Dimensions of Culinary
Purchasing & Product Identification

3rd Quarter
Management by Menu
Introduction to Culinary Skills
Advanced Patisserie & Display Cakes

4th 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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