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SavTech creates new culinary program

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POSTED: September 2, 2012 4:00 p.m.
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Culinary Arts students learn baking principles under the direction of Chef Jean Vendeville at the Savannah Technical College Culinary Institute of Savannah. Angel Foley, left, will complete the culinary associate degree this summer, and Krystal Kaiser, right, is currently enrolled in culinary arts. Both are enrolled in the new baking and pastry program.

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SAVANNAH — Savannah Technical College’s Culinary Institute of Savannah has created a new culinary baking and pastry program.

Last week, the culinary baking and pastry arts associate degree and diploma received final approval from the Technical College System of Georgia. Based on curriculum from the American Culinary Federation, the new program will offer students a second culinary associate degree or diploma option.

Students enrolled in the program will learn the art of creating baked goods, pastries and confections, from traditional bread baking to showpieces. Students will learn a variety of international and classical pastries and desserts using basic and advanced techniques.

The program includes foundation culinary courses like fundamentals of culinary arts, culinary safety/sanitation, principles of cooking, baking principles and principles of culinary leadership. courses specific to the new program include baking science, European cakes and tortes, artisan/specialty bread, hot/cold-plated desserts, cake design/decorating, confection artistry, chocolate artistry and dessert/bread retail production with nutrition in baking.

According to the Bureau of Labor Statistics, pastry chefs are in-demand and make excellent salaries. Payscale.com reports that the average salary for pastry bakers is more than $40,000 per year.

 

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