2009 - 2010 Catalog - The Art Institutes

WHAT DO I LEARN?
Baking skills with a side of culinary arts describes the dish
offered in this associate’s degree program. From soup to
sabayon and marinades to mousses, the exacting creative expression
that characterizes the well rounded pastry chef who
fits in every part of the demanding culinary profession. The
associate’s level Baking & Pastry program prepares students
for entry-level employment opportunities in the professional
foodservice industry. Students have the opportunity to develop
competencies in the art of baking, cake decoration, artisan
breads, desserts and plating, with the addition of culinary
skills, and business courses.
MAXIMUM EFFICIENCY
Considerations must also be made in the kitchen to maximize
efficiency - when preparing a large quantity of cakes, breads
and pastries for a big group, time, as well as taste, is of the
essence. Studying the baking and pastry arts can result in a
career that directly pleases the senses. It’s also a new way at
looking at life borrowing influences by different types of cuisine
and culture, and exploring new experimentations in flavor
and presentation. The Art Institutes International Minnesota
prepares individuals for this technical specialty in its Baking &
Pastry associate’s degree program. The length of the program
is seven [7], eleven [11] week quarters.
10
BAKING &
PASTRY
Associate in
Applied Science
7 Quarters
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.
PROGRAM OBJECTIVES
Demonstrate the ability to professionally prepare standardized
recipes using a variety of cooking techniques as well as
the appropriate equipment and cooking skills.
Describe and perform tasks related to common business
practices within the culinary industry including inventory,
menu planning, cost control, and food purchasing.
Describe the principles of food and beverage management
as well as the functions essential to the operation of the dining
room in a restaurant through developing an appropriate
business for a specific market.
Define and articulate the professional values of the culinary
profession including the standards for presenting themselves
to employers in a professional manner, personal commitments
to respect co-workers, employers, and equipment,
well-defined career goals, and the value of life-long professional
development.