2011-2013 CATALOG - The Art Institutes
2011-2013 CATALOG - The Art Institutes
2011-2013 CATALOG - The Art Institutes
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RICHARD WELLINGTON: DIGITAL PHOTOGRAPHY<br />
BAKING & PASTRY ARTS<br />
ASSOCIATE OF APPLIED SCIENCE – 90 CREDITS<br />
SIX 11-WEEK QUARTERS, OR 66 WEEKS<br />
<strong>The</strong> 6-quarter* Baking & Pastry <strong>Art</strong>s associate’s<br />
degree program is proud to be part of <strong>The</strong><br />
International Culinary School at <strong>The</strong> <strong>Art</strong> Institute<br />
of Phoenix. In addition, the Associate of Applied<br />
Science in Baking & Pastry <strong>Art</strong>s degree program is<br />
accredited by <strong>The</strong> Accrediting Commission of the<br />
American Culinary Federation Education Foundation.<br />
<strong>The</strong> Baking & Pastry <strong>Art</strong>s program is designed to<br />
provide students with culinary skills combined with<br />
a focus on baking and pastry. This combination skill<br />
set and business knowledge is designed to enhance<br />
each graduate’s ability to meet the challenges of<br />
an increasingly demanding and rapidly changing<br />
field. Two strengths of the program of study are an<br />
emphasis on culinary skills as well as the core baking<br />
and pastry courses and the business courses.<br />
<strong>The</strong> program is designed to focus upon both<br />
production and individualized skills necessary<br />
to pursue entry-level employment in bakeries,<br />
restaurants, and other catering or institutional<br />
settings. In addition to technical skills, the program<br />
offers food safety and sanitation, nutrition and<br />
kitchen supervision/career development and related<br />
business courses to support their professional skills<br />
for entry-level employment and supervision. <strong>The</strong><br />
program culminates with a Capstone project. This<br />
project consists of a complete business plan to open<br />
a commercial baking and pastry facility.<br />
Upon completion of the program, graduates may<br />
pursue entry level positions as line cooks, pastry<br />
cooks, caterers, cake decorators, or managers.<br />
Objectives - upon completion of the program,<br />
graduates will be able to:<br />
• produce a wide variety of artisan breads, pastries<br />
and plated desserts.<br />
• create sugar, chocolate and pastillage centerpieces.<br />
• produce complex pastries and cakes involving<br />
multiple skills and techniques.<br />
• design a business plan for a commercial bakery or<br />
bakery-café.<br />
* Based on a student taking an average of 15 credits<br />
per quarter<br />
THE ART INSTITUTE OF PHOENIX <strong>2011</strong>-<strong>2013</strong> COURSE <strong>CATALOG</strong> 27