Baking & Pastry Arts - Level 1

	Overview

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 International Culinary Schools at The Art Institute of Vancouver 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 International Culinary Schools at The Art Institute of Vancouver. Read more.

	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.

	Tuition + Fees

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	Faculty

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	Student Portfolios

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	Student Testimonials

Andrea feels that her education The Art Institute of Vancouver was an excellent starting point for moving into a reputable kitchen. She fondly remembers her instructors for their passionate and humorous approaches in what can be a demanding industry. (Andrea Carlson, 1992 Culinary Arts) "One of the most important things at school that I learned was the level of professionalism. One of the best things at school was the fact that we were able to eat all the food that we prepared, the development of my palate started at school and was habit I would never break, I eat everything. All the instructors provided ample information with excitement." (Tony Marzo, 1999 Culinary Arts)