2009 - 2010 Catalog - The Art Institutes

CREATIVE EXPRESSION
From cakes to custards and meringues to macaroons, the
exacting creative expression that characterizes pastry arts is
a respected and demanding facet of the culinary profession.
The Art Institutes International Minnesota prepares individuals
for this technical specialty in its Baking & Pastry certificate
program.
IT’S NOT JUST CREATIVITY
Like any other craft, this profession requires learning and
practice. Often a career in the culinary arts starts with the
realization that food has power to delight, excite, and impress
people. From the artistry of pastry making, to the sciences
of quantity conversions, pastry and baking artists search for
perfection.
PROGRAM MISSION
The mission of the Culinary Arts program is to provide an environment
for students to become learners who possess the
skills, knowledge, creativity and ethical values necessary in
the rapidly changing, culturally diverse culinary professions.
Overall the intent of the program is to have experienced industry
professionals impart their knowledge and technical
acumen to the students. The approach to education relies
heavily on actually participating in projects that are practical
and technical in scope. Graduating students will be prepared
to seek entry-level positions in the field of hospitality and
culinary arts.
8
BAKING &
PASTRY
Certifi cate
4 Quarters
PROGRAM OBJECTIVES
• Demonstrate the knife skills, use of mis en place, appropriate
use and care of equipment, selection of appropriate
cooking techniques, and other recipe preparation skills
(measuring and product identification) to successfully follow
directions orally and from recipes.
Plan, prepare, produce, and professionally present dishes
while consistently maintaining a safe and sanitary work
environment as defined by the Hazard Analysis and Critical
Control Point (HACCP) standards.
• Demonstrate the ethical and professional values of the
culinary profession (including demonstrating the ability to
conform to professional standards of conduct related to
timeliness, appearance, behavior in a kitchen, especially
in relating to diverse populations among co-workers and
customers) through successful preparation of a resume
and cover letter and the completion of team oriented tasks.
GRADUATES
With each discovery, the realization of how much there is to
know in this profession is staggering. Emphasis is placed on
speed, coordination, and teamwork when preparing pastry
from scratch. Topics such as cake and pastry preparation,
frozen desserts and chocolate, regional desserts, and cake
decorating are specifically included in courses to prepare
students for careers in baking and pastry making. The Art
Institutes International Minnesota Baking & Pastry graduates
will be prepared to seek entry-level positions in the field of
hospitality and culinary arts. The length of the program is four
(4), eleven (11) week quarters.