Baking & Pastry Programs Arrive In Las Vegas

Future culinary professionals have a new educational opportunity in Las Vegas. The Culinary Institute of Las Vegas, a division of The Art Institute of Las Vegas, proudly announces their new Associate of Science and diploma programs in Baking & Pastry, the first of their kind in Las Vegas.

"The baking and pastry arts are sensual professions whose artisans have a distinct knack for distinguishing all the subtle nuances of a dessert's flavor, appearance and aroma," says Academic Director of Culinary Arts and Certified Master Chef, Raimund Hofmeister. "We are thrilled to bring this new educational opportunity to Las Vegas. We feel the programs meet the need of the Las Vegas hospitality industry for qualified pastry artists and also fill the desires of those individuals wanting to pursue a more specialized culinary career."

The new programs are designed to compliment the Culinary Management Bachelor of Science, Culinary Arts Associate of Science and The Art of Cooking diploma programs already in place at the school. The curriculum of The Culinary Institute of Las Vegas is based on the classical principles of Escoffier's modern French cooking techniques, emphasizing a constant upgrade and global orientation. Students are taught in modern kitchens and receive much practical, hands-on experience.

The Baking & Pastry diploma program is a 48-credit program that offers the student a long-awaited opportunity of studying in a very specialized profession. The first quarter is devoted to basic culinary skills development that changes to Basic Pastry and dessert fabrication. The program continues with the finer arts and skills of making Artisan breads and baked goods, European cakes and tortes. It finishes with advanced patisserie, display cakes and restaurant desserts. As in The Art of Cooking Diploma program, the student is exposed to four basic management functions of sanitation and safety, purchasing and product identification, management by menu and planning and cost control.

The Baking & Pastry associate's program is a 112-credit program that incorporates all learning experiences from the Baking& Pastry diploma program with twenty-eight credits in general education and advanced courses in culinary science including portfolio presentation and internships.

Emphasis is placed on speed, coordination, and teamwork when preparing items from scratch. Topics such as cake and pastry preparation, artesian breads, and cake decorating are specifically included in courses that prepare students for careers in baking and pastry making. Graduates from this program will be prepared to seek entry-level positions as assistant bakers or pastry cooks at both large and small food service facilities.

"Baking is as infinite as you wish to make it. Ask any pastry chef, and they'll tell you that this is a career that's stimulating and challenging, always evolving, and very satisfying- especially in a city like Las Vegas, known for its fine food as much as its fine hotels," says Steven Brooks, president of The Culinary Institute of Las Vegas.


About The Culinary Institute of Las Vegas
The Culinary Institute of Las Vegas is a division of The Art Institute of Las Vegas, one of The Art Institutes (www.artinstitutes.edu), with 32 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary arts professionals.

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