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Modules included are: Knowledge and techniques to bake a range of cakes Selecting the best ingredients and equipment Baking methods include: Flour Batter, Blending, Creaming, Tea Cake and All in. Ratios and Yields how to increase or decrease your servings size Baking Faults: how to fix them Creating a Healthy Cake Sponges and Fruit Cakes Cake fillings and Icings.

Upon successful completion of this course, you will be able to: Understand the nutritional information of fruit and vegetables and rules regarding nutrition content claims and health claims. Generate a greater understanding of the marketing mechanism behind the plant-based movement and the ethics around it. Develop enhanced awareness of how the seasonal cycle food affects their nutrients. Develop well-balanced, nutritional plant-based dishes and menus for personal and/or professional application. Discuss popular and cultural plant-based diets and products available.

Master technique in your plant-based kitchen

Apply the major concepts, skills and values of the food service management profession to address industry problems both locally and globally. Communicate effectively to diverse audiences, purposes and situations in food service operations. Use decision-support tools and technology to solve problems and facilitate organizational processes within the food service operation. Comprehend and apply industry specific operational standards. Analyze and interpret pertinent information when making decisions within food service operations.

Diploma in Professional Pastry Arts Curriculum for our Professional Pastry Arts diploma offers a unique, industry-relevant, 100% online educational experience in baking and pastry arts. Our diploma program covers everything from artisan bread baking and cake decorating to menu planning and budget management. The program concludes with a six-week externship in a foodservice establishment that allows students to gain valuable, experiential knowledge in a professional kitchen environment. Associate of Occupational Studies Degree in Baking and Pastry The Associate of Occupational Studies Degree in Baking and Pastry provides the practical as well as theoretical foundations essential for success in the foodservice and hospitality industry. No matter where your dreams lead you, the baking and pastry courses in our online program can help provide the tools needed for professional advancement. The AOS curriculum combines lectures, demonstrations, baking, and evaluation for an integrated and innovative approach to the pastry arts. Students complete 12 weeks of industry externship in order to gain functional knowledge by working in an approved industry setting.

Diploma in Culinary Arts and Operations Advance your food service career with an online Culinary Arts and Operations program from Escoffier. Our balanced curriculum combines the latest in contemporary culinary techniques and methodologies as well as courses that help provide a relevant business foundation. Online culinary school students are taught through a structured learning model that begins with the basics and ends with a real-world industry externship. The Culinary Arts and Operations courses from our online diploma program help you prepare for a variety of food-industry roles in settings such as restaurants, hotels and other food service settings. A modern approach to culinary arts education, our program blends a lecture setting with classes emphasizing theoretical knowledge and practical skills in areas such as contemporary cuisine preparation, farm-to-table, purchasing and cost control and world cuisines. Hands-on experiences further prepare students for a career in the culinary arts. Associate of Occupational Studies Degree in Culinary Arts For students who have completed one of our diploma or certificate programs or for new students who are planning to earn a degree, we offer an Associate of Occupational Studies Degree in Culinary Arts. The program is available 100% online, with an industry externship, and can be completed in just six months depending on the program you have already completed. The Associate of Occupational Studies Degree in Culinary Arts program builds on skills, methods and business foundation from our diploma program with more advanced content in the areas of business communications, world history and culture, foodservice math, and nutrition. Students also participate in an advanced industry externship where they develop their skills and acumen in a real world setting. Upon program completion, students can gain a comprehensive foundation of directly transferable skills in food service preparation, operations and management.

A “star of modern Mexican cuisine,” Gabriela Cámara brings her local, sustainable twist to time-honored traditions. Now the chef of Contramar shares the richness of her culture through the art of food. Learn step-by-step recipes—for dishes of her own design, like tuna tostadas, and staples like tacos al pastor, salsa, and tortillas—and delight loved ones with your own delicious renditions of Mexican favorites.

The NAIT Culinary Arts program is recognized as the cornerstone of NAIT’s Department of Culinary Arts and Professional Food Studies , providing outstanding training to aspiring culinarians. Comprehensive up-to-date curriculum, wellequipped labs and superior learning experiences enhance NAIT’s internationally- recognized reputation for culinary excellence. Ongoing industry partnerships and strong community support ensure curriculum content remains current and relevant. Exceptional teaching faculty deliver industry-based experience in a studentcentered learning environment.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy.

The pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. The theoretical-practical training is complemented with professional internships in national and international restaurants, bakeries, or confectioneries which will ease the student’s access to the professional cuisine world with guarantees of success.

The program is the gateway for all those who want to start a career in the world of pastry making.

Le Cordon Bleu’s Diploma in Pâtisserie Innovation and Wellness has been designed to expand on culinary education at Le Cordon Bleu schools internationally within the pâtisserie discipline. The diploma will provide culinary education to students and professionals wishing to build knowledge and skills in advanced pâtisserie with emphasis on recipe development, transformation and evolving classical recipes. There will be a focus on how to design and create recipes which appeal to the current demands in the food sector, particularly in the markets for nutrition focused, health, allergen-free products.

The program is designed and delivered by professional Chefs from Le Cordon Bleu Paris institute in order to meet the current and future requirements of the pastry sector. The acquired skills enable students to offer healthy and balanced pastries in a professional setting. During the programme, students learn how to replace rich and sweet foods while maintaining their nutritional value.

Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes. You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant-style desserts. Under the guidance of our chefs students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.