Associate of Science (Architectural and Building Technology)

The focus of the first-year culinary lab classes is the development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition, and sensory analysis. In addition to this curriculum, the students will learn dining room procedures, etiquette, and communication skills in order to cultivate and master the art of serving and presenting their creations. The second year focuses on courses emphasizing advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu creation and implementation, food, and beverage control, bartending, and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas, and foodservice providers. General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace. The focus of this program is to cross-train students in cooking and baking and to introduce students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker.

In the first year of the program, students will create pastry dough elaborations, basic pastry creams, basic cake production, and bread production. As students grow more confident, they build upon skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus. During the second year, students will develop their artistry by creating sugar and chocolate confections, special cakes, showpieces for competitions and events and finally exploring the vanguard trend of different parts of the world. The completion of the program will culminate with an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institutes own restaurant L'Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas, and foodservice providers. General Education, an important aspect of higher learning and a valuable asset in today's highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace. The focus of this program is to cross-train students in the art of pâtisserie and baking, introducing students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. This program prepares students for entry to mid-level employment opportunities in the professional foodservice industry and management areas including pastry chef, assistant pastry chef, retail cake decorator, retail pastry chef, and baker. After completion of the degree in Professional Baking and Pastry, students are welcome to take the American Culinary Federations Certified Baking Examination.