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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

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