CIA grad Sastri Godavarti work in the bakeshop for the CIA Bakery Cafe at The Culinary Institute of America, San Antonio. (Courtesy)
CIA-SA will launch an Associate in Applied Science (AAS) degree this fall. The first class of 20 students will graduate April 2015.
Below, department Chair Chef Alain Dubernard on why the addition of the program is so important:
Traditionally there was only one way to become a baker or pastry chef and this was by training with a skilled master craftsman. Often the baker or pastry chef understood very little about their ingredients or why they did what they did, mostly they knew to do it because through trial and error over many years, it was proven to work.
Today, it is not enough to just master the skills and techniques. It is also critical to the success of the baker or pastry chef to apply a broad understanding of ingredients, sources, cultural and traditional origins and of course, the food science behind it all.
It is by providing our students with these essential skills and knowledge that The Culinary Institute of America prepares them not only for success in professional baking and pastry, but for roles of leadership in their chosen field.
Learn more about the program at the CIA-San Antonio's website.
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