THE ART INSTITUTE OF PITTSBURGH ANNOUNCES NEW DEGREE PROGRAM IN BAKING & PASTRY

The International Culinary School at The Art Institute of Pittsburgh has announced plans to begin enrollment for a new Associate of Science Degree program in Baking & Pastry. Students may enroll for courses in the program beginning October 5, 2009.
 
Baking & Pastry is the fifth program available through The Art Institute of Pittsburgh’s culinary department, which includes Bachelor of Science degree programs in Culinary Management and Hotel & Restaurant Management, as well as an Associate of Science degree program in Culinary Arts and a diploma program in The Art of Cooking.
 
Trends demonstrate a need for specialized training in baking and pastry in the culinary and hospitality industry. Establishments such as hotels, resorts, restaurants, country clubs, supermarkets, catering organizations, casinos, and bakeries seek advanced skills in pastry arts to remain competitive and differentiate themselves.
 
The Art Institute of Pittsburgh’s Baking & Pastry program was developed with guidelines established by the Retail Bakers’ Association and the American Culinary Federation. Curriculum development included the feedback of regional and national experts in education and the baking and pastry industry.
 
According to Anthony Harrington, Executive Chef of the Rivers Casino slated to open in Pittsburgh this August; pastry chefs are increasingly becoming more mainstream in the industry. “Many restaurants are realizing that the way to wow patrons is to create extraordinary and artistic desserts in-house,” said Chef Harrington. “I believe that the need for quality trained pastry cooks will continue to increase as restaurants strive to raise the bar.”
 
Keith Coughenour, Executive Chef of The Duquesne Club offers that even in an economic downturn, city clubs, resort hotels and larger city hotels still need the skills of a talented, experienced pastry chef with excellent communication skills for working with members and clients. “Often a smaller establishment will look for a sous chef with strong pastry skills, or an aspiring pastry chef, with talent in both savory and pastry,” he said.
 
Courses in the program include Pastry Techniques & Artistry, Baking Science and Theory, Classical European Cuisine, Chocolate, Confections and Sugar Crafts, European Cakes and Tortes among others.  The program contains approximately 30% general education courses and electives. An internship and portfolio course are requirements for graduation.
 
“Today’s dining public has a much more sophisticated palette,” said Chef Instructor and Certified Pastry Chef Randolph Russell. “Our program responds directly to the needs of industry to develop graduates that are academically well-rounded, but specialized in the pastry arts to serve this competitive niche.”
 
The International Culinary School at The Art Institute of Pittsburgh is comprised of a professional faculty with diverse experience including pastry specialists Chef Sally K. Frey and Chef Randolph Russell. Chef Frey earned a pastry certification at Le Cordon Bleu in Paris. Chef Russell is a Certified Executive Pastry Chef by the American Culinary Federation and served as Executive Pastry Chef for Sunnehanna Country Club and Rolling Rock Country Club. In 2004 and 2005, Chefs Frey and Russell supervised a team of Art Institute students to earn first place in the prestigious Gingerbread on Broadway Competition sponsored by The Marriott Marquis in Times Square, New York City.