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Master the Art of Baking & Pastry: Turning Your Passion Into a Successful Career

August 15, 2016

If creating savory breads, airy custards and elaborate tarts sounds like a recipe for your future, consider the Baking and Pastry Apprenticeship at KSU’s College of Continuing and Professional Education. Through this hands-on program, you could earn a certificate in baking and pastry in as little as 12 weeks. Award-winning chefs with real-world experience are prepared to help you thrive in this dynamic segment of the food service industry.

The Baking and Pastry Apprenticeship is a unique combination of classroom and real-world experience that will prepare you to enter into the world of professional baking. In this program, you will develop an understanding of the ingredients and techniques used to create delectable pastry confections. From artisan breads and specialty cakes to cookies and pies, and everything in between, this program is designed to help you develop a working knowledge of what is required to succeed in the fast-paced culinary industry.

“Baking is like science,” said Aaron Russell, instructor and award-winning pastry chef. “Yet where most science is about experimenting to achieve various outcomes, baking and pastry can be less than forgiving. The students [in our class] learn how to adapt and make it work.”

Russell, who earned a Baking and Pastry degree from Johnson & Wales University and completed a culinary arts degree at Art Institute of Atlanta, leads the class alongside professional pastry chef, Lisbeth Rawl. Chef Rawl completed her studies at the International Culinary Center, served as a pastry chef at the Ritz Carlton Lake in Las Vegas and was the former pastry sous chef at Grammercy Tavern in New York City.

These experienced chef instructors will guide you through the art and craft of creating tasty baked items and sweet pastries as you prepare for a 96-hour externship. The field experience at the apprenticeship sites will allow you to practice the skills you’ve learned in class and improve your technique.

“This program provides students with an exciting opportunity to develop baking and pastry arts skills,” said Pam Moss, program manager. “The hands-on-training in an industrial kitchen environment alongside our instructors is priceless.”

“This was a dream,” said Islande Cadely, graduate. “I like baking. I’m becoming a master in it. For now, I’m looking for a job in baking and pastry, but eventually, I want to open my own bakery.”

Does your creativity shine in the kitchen? You can turn your passion into a successful career. The Baking and Pastry Apprenticeship begins Oct. 6. This program is eligible for Military Education Benefits and zero-interest payment plans.

For more information, visit ccpe.kennesaw.edu or call 470-578 6765.

 

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