Why do you add them? What’s the meaning behind each of them? The Baking Ingredients and Equipment Technology course addresses this it’s the “how baking works” class. In baking and pastry, it’s about identifying ingredients and understanding their values, reactions, and purposes. Why is science so important in baking and pastry? The curriculum addresses those needs, with the bachelor’s degree in food business management and the Café Savory Production class at the associate degree level. And they also need entrepreneurial skills.
#BAKERY STORY 2 NEW EVENT HOW TO#
So baking and pastry students need to know how to make savory items as well as pastries, ice creams, and breads.
A large segment is the world of cafés, from casual to upscale. How have B&P career opportunities changed? The students are so excited about it-they spend a semester in California, where industry experts come in to lecture, and an artist talks to them about design and how it’s applied not only to the pastry, but also to packaging and marketing. And just recently, the Advanced Principles in Baking and Pastry concentration was added to the bachelor’s program.
#BAKERY STORY 2 NEW EVENT FULL#
In addition, in the 26 years that have passed, the associate degree has grown into a full bachelor’s degree. We also added another experiential class beyond the Apple Pie Bakery Café-the Restaurant Operations course, which covers fine dining breads and plated desserts served in the Bocuse and American Bounty restaurants. The associate degree originally was more of a general overview of the baking and pastry arts, and over time, we replaced 10 of the courses with new, specialized ones. Information for developing new courses comes from the industry and our own research. How is the way we teach B&P students different now vs. We’ve also seen a large expansion in artisan breads and plated desserts in fine dining across the U.S. The industry has been moving away from the general bakery to specializations across the board-for example, chocolatiers and high-end pastry shops-and CIA graduates have driven much of that growth. How has baking and pastry evolved in the industry? To help us understand where baking and pastry is headed, as well as where it came from, we caught up with Tom Vaccaro ’85 to ask a few questions.
0 kommentar(er)
