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CIA San Antonio to Offer Associate Degree in Baking and Pastry Arts

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The Culinary Institute of America is set to offer an associate in applied science degree in baking and pastry arts to its campus in San Antonio, starting in August 2013. The program is based on the proven curriculum offered at the college’s campuses in Hyde Park, N.Y., and St. Helena, Calif. This follows the successful launch of the CIA associate degree program in culinary arts in San Antonio last year.

Classes will emphasize extensive hands-on experience in baking and pastry techniques, as students learn the production of all manner of breads, cakes, pastries, desserts, and confections.

Additional studies cover topics such as Principles of Design, Baking Ingredients and Equipment Technology, and Nutrition, as well as leadership courses such as Introduction to Management, Menu Development, Introduction to Customer Service, and Controlling Costs and Purchasing Food.

Near the end of their sophomore year, students will gain real-world experience in the CIA Bakery Café and NAO: New World Flavors, two restaurants open to the public on the CIA campus at the Pearl Brewery site. More information on the program can be found online at: www.ciachef.edu/admissions/texas/bakingandpastry.

Chef Alain Dubernard at the CIA Bakery Cafe at the Pearl.

This expansion of the CIA’s baking and pastry program is under the direction of Alain Dubernard, department chair for baking and pastry arts at the CIA San Antonio. Dubernard joined the college’s faculty in 2004 after a celebrated career as a pastry chef and entrepreneur in London, Paris, and Mexico City. He taught courses such as Restaurant and Production Desserts and Individual and Production Pastries at the Hyde Park campus and served as associate dean for baking and pastry arts there before moving to the San Antonio campus to oversee its baking and pastry program.

In addition to the upcoming baking and pastry degree, the Culinary Institute of America, San Antonio offers an associate degree in culinary arts and a 30-week certificate in Latin Cuisines, along with continuing education courses for chefs and foodservice professionals and a variety of food enthusiast classes. The San Antonio campus also hosts several annual industry leadership conferences, including “Healthy Flavors, Healthy Kids” and “Latin Flavors, American Kitchens.”

Scholarships for CIA degree programs are available through the college’s El Sueño initiative and other financial aid opportunities. For more information, call 1-800-CULINARY or visit www.ciachef.edu/admissions/finaid/scholarships_texas.asp.

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