|Field of Study:||Baking and Pastry Arts/Baker/Pastry Chef
Culinary Arts/Chef Training
|Description:||Whether it’s an insatiable sweet tooth or a love of warm, home-baked bread, all students in the Baking & Pastry Arts program at The International Culinary School at The Art Institute of Vancouver share a passion for the pastry and desserts field. Practical training covers the basics of fine dessert and pastry making. Pastry curriculum introduces classic creams, custards and other fillings, as well as methods for making mousses, tarts and cakes.
Students are also acquainted with creative decorating and plating techniques. Baking curriculum explores methods for the preparation of yeast and sweet dough products and students learn the importance of weights and measures, temperatures, hand-skills and creative finishing techniques. Students also learn to create hearth and artisan breads and to produce and deliver assorted bread products to the school’s various outlets on a daily basis – much like a true working bake shop.