Baking & Pastry Arts - Level 2

	Overview

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. 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. Read more.

	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.

	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)