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Culinary Arts

Baking & Pastry Associate of Science

The Art Institute of Salt Lake City can help you prepare for it.

Program Overview

This Art Institute program is no longer accepting new students. Currently enrolled students can find out more about this program below.

Baking & Pastry

News and events

The Art Institute of Michigan Teams Up with the Rachael Ray Show to Provide Cooking Lessons The Art Institute of Michigan Teams Up with the Rachael Ray Show to Provide Cooking Lessons

The Art Institute of Michigan is teaming up with the Rachael Ray Show to provide cooking lessons to the students enrolled at Downtown Boxing Gym Youth Program. During filming of the Rachael Ray Show’s Thanksgiving episode, on Monday, November 16, Ray unveiled a completely renovated kitchen for the students, complete with new appliances and a study space. To help Downtown Boxing Gym Youth Program get the most out of this new kitchen, The Art Institute of Michigan is going to provide four lessons/demos on healthy eating and nutrition at the gym throughout the next year. 

Three culinary instructors from The Art Institute of Michigan appeared on the show to announce the gift of the cooking lessons, and the episode will air Wednesday, November 25. In the Detroit area, please tune into WDIV-TV at 2pm. For additional times and channels, visit http://www.rachaelrayshow.com/show-info/showtimes/.

For more information on Downtown Boxing Gym Youth Program, visit http://downtownyouthboxing.org/

Read more about the filming on Detroit Free Press:  http://www.freep.com/story/news/local/michigan/detroit/2015/11/16/rachel-ray-laila-ali-downtown-detroit-boxing-gym/75905200/

The Art Institute of Michigan is one of The Art Institutes, a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Not all online programs are available to residents of all U.S. states. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. The Art Institute of Michigan, 28175 Cabot Drive, Novi, MI 48377. © 2015 The Art Institutes.  All rights reserved. Our email address is materialsreview@aii.edu.  

See aiprograms.info for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.


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Mint Lightens and Brightens Summer Dishes Mint Lightens and Brightens Summer Dishes

(June 2014)  The Kentucky Derby, held the first Saturday in May, may be responsible for making mint the king of summertime drinks. Along with big hats, the Derby is famous for its mint juleps, kicking off the warm weather season.


This year, mint is making its mark in the culinary scene in some new—and unexpected ways. From pesto to rice salads, mint adds a summery tone to dishes that’s unmatched by other herbs, according to Michael Zappone, Academic Department Director of Culinary Arts at The International Culinary School at The Art Institute of Pittsburgh.


Mint is used by chefs to add an additional level of flavor to dishes and drinks, according to Linda Marcinko, Culinary Academic Director at The International Culinary School at The Art Institute of St. Louis.


“I think mint is great in summer because it brightens up so many dishes. It’s so good to use in sweet items as well as savory dishes,” she says. Marcinko enjoys utilizing mint in Thai beef and noodle salad and iced tea.


Having mint on hand is easy, too, because it’s a perennial herb that will come up each year in the garden.  According to Marcinko, “it is so easy to grow and so versatile.”


The unique flavor of mint may also be used to replace calorie-heavy ingredients in traditional dishes, according to Claire Menck, Chef Director of Culinary Arts at The International Culinary School at The Art Institute of Wisconsin.


Marcinko lightens up pesto by replacing the traditional basil with mint—and eliminating the cheese. Try her mint pesto, mint syrup, and rice salad to give your summer meals an extra minty kick.


Mint Pesto – Great with pasta or lamb chops

2 large bunches mint, trimmed of stems (just use the leaves)

1 bunch cilantro (can use some of the stems if they are not too thick)

6 cloves garlic, peeled

¾ cup walnuts

½ cup olive oil

¼ cup vegetable broth

Salt and pepper

Crushed red chilies, optional


Procedure:

Combine the mint leaves, cilantro, garlic and walnuts in place in the bowl of a food processor.

Pulse the mixture until it is roughly chopped.

With the machine running, slowly add the olive oil and vegetable stock. Process until smooth.

Season to taste with salt, pepper, and the Chile flakes.


Summer Rice Salad

4 cups cooked basmati rice

1 cup trimmed sugar snap peas, blanched

4 green onions, thinly sliced

1 small red bell pepper, diced

1 small jalapeño pepper, finely minced

½ cup pine nuts, lightly toasted

½ cup chopped mint leaves

½ cup olive oil

Salt and pepper to taste


Procedure:


Cut the blanched sugar snap peas in half, lengthwise.

Put the rice, peas, onions, red bell pepper, jalapeño, pine nuts, and mint leaves in a bowl. Toss together well.

Pour on the olive oil and stir to coat all ingredients. Season to taste with salt and pepper. Chill for about 2 hours before serving. Serves eight.

Mint Simple Syrup – Perfect with lemonade or mojitos

2 cups sugar

6 cups water

1 large bunch mint, roughly chopped


Procedure:

Combine the sugar and water in a medium-sized sauce pan. Stir to moisten the sugar. Add in the mint leaves.

Bringto a boil and boil for 10 minutes. Turn off the heat and let the syrup sit until it is cool. Strain the syrup to remove the mint.

Store in the refrigerator until ready to use.


EDITOR’S NOTE:

The Art Institutes is a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. Administrative office: 210 Sixth Avenue, 33rd Floor, Pittsburgh, PA 15222 ©2014 The Art Institutes International LLC.

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Greening Up Your Kitchen Greening Up Your Kitchen

The mantra of the green earth movement – reduce, reuse, recycle – can easily be adapted in your kitchen. No need to redo your entire kitchen with bamboo floors, the newest energy efficient appliances, counters made of recycled paper and yogurt containers, and locally made antique cabinetry. In fact, the greenest option is to keep the kitchen you already have and adopt some new practices.

Stocking Your Kitchen
“The most important starting point is to stock your kitchen with simple basic foods so you can cook at home as when possible,” says Chef Anthony Mandriota of The Art Institute of Tennessee – Nashville, a branch of The Art Institute of Atlanta. “And try to incorporate locally produced, unrefined, and organic foods into the pantry whenever possible.” You’ll need olive or canola oil, different vinegars, salt, pepper, dried herbs and spices, rice, pasta, beans (preferably dried), and if you intend to do some baking – flours, sugar or other natural sweeteners, baking powder and baking soda (also useful for cleaning). Perishable items include basic vegetables like onions, garlic, carrots and celery, seasonal vegetables (including salad greens) and fruits, milk, eggs, butter or natural margarine, cheese, nuts, bread and meat, poultry and fish. Take reusable bags with you and purchase in small amounts so that you’ll be sure to use your stores before they spoil, and fresh so that you reduce the amount of packaging.

For locally sourced produce, consider joining a CSA (Community Supported Agriculture), which is a group of people who support a farming operation in order to receive fresh fruits and vegetables each week as they are produced. There are many different models; research what’s available in your area with an internet search on CSA. Or ask at your local organic food market. Says Chef Noel Ridsdale of The Art Institute of Jacksonville, a branch of Miami International University of Art & Design, “Locally sourced ingredients, whether from a farmer’s market, CSA, or your local food store, offer great taste and freshness as well as a lower carbon footprint than food that’s been flown across the country or from the other side of the world.”

Cooking at Home
Cooking at home doesn’t need to be overly complex or time consuming. Chef Eric Watson of The Art Institute of Charleston, a branch of The Art Institute of Atlanta, advises, “Most cooking is based on a few foundation techniques. You may wish to take a class or two at a local cooking school or ask a family member or friend to teach you. Even videos or cooking shows on TV can provide you with the fundamentals.” Start with basic knife skills – peeling and cutting up vegetables and fruits, and chopping herbs. From there, basic techniques include mixing, roasting or baking, sautéing, grilling, simmering and steaming. Learn these simple techniques by heart and you’ll be able to prepare a roast chicken with vegetables and salad for dinner in an hour, without a recipe.

A couple of hours spent organizing, planning and doing advance preparation in your kitchen each week can really pay off in making those home-cooked dinners a breeze.

And remember to reuse your vegetable scraps. “Do what chefs do,” says Chef Watson. “Save your vegetable scraps to make stock. You can freeze these until you have time to put them on to simmer for a few hours. Strain and then freeze until you need it.”

Kitchen Clean Up
You don’t need to sacrifice sanitation and food safety to make your kitchen green. “Make sure you avoid cross contamination, “ warns Chef Jim Gallivan of The Art Institute of Atlanta. “Use warm soapy water to wash knives, utensils and cutting boards between preparing poultry, meat or fish and vegetables or fruit.” Cut down on waste by using dishtowels instead of paper products as much as possible, and by recycling what you can’t reuse. Save water by running water only when absolutely necessary. Save energy by letting the dishes in the dishwasher air dry with the door open. And use environmentally-friendly cleaning solutions – they are almost always less toxic to your family and pets, too. Antibacterial soaps are not usually necessary. And did you know that baking soda can scrub pots and pans without scratching?

If you have even a small yard, you can compost vegetable and fruit scraps, egg shells and leftover grains. (Don’t include any meat or fish products to avoid attracting pests.) See your local garden center or visit your state extension service’s website for information. Compost is great for shrubs, flowers, and vegetables.

Enjoy!
Putting delicious food on the table to enjoy with the people you love – or even just for yourself – is one of the best feelings in the world. “People who love to cook – whether they are chefs or home cooks – love every part of the process. Planning meals, searching out ingredients, preparing the food, the smell of different foodstuffs cooking – all can be immensely satisfying and enjoyable,” says Chef Mandriota. “Cooking is a great antidote to the stress of modern life. And eating seasonally reminds us of the rhythms of nature and of life itself.”

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Larissa McBride, Skyler Goodman, and Scott Jefferies Win Heated Cook-off Competitions at The Art Institute of Salt Lake City Larissa McBride, Skyler Goodman, and Scott Jefferies Win Heated Cook-off Competitions at The Art Institute of Salt Lake City

Nine aspiring chefs with a craving for culinary excellence put their kitchen skills to the test as they competed for tuition scholarships on Saturday, March 8, at The International Culinary School at The Art Institute of San Antonio, a branch of The Art Institute of Houston. At the end of the day, three stood triumphant.

Larissa McBride from Provo High School, Provo, UT 84601 took a gold medal and first place and Skyler Goodman from Clearfield High School, Clearfield, UT 84015 took a silver medal and second in The Art Institutes Best Teen Chef Competition for high school seniors. Scott Jefferies placed first – and was awarded a gold medal – in The Art Institutes Culinary Scholarship Competition.

During the cook-off competition, the finalists were asked to showcase their talent and skill by preparing and serving a two-course meal in just two hours. The meal consisted of an appetizer of Shrimp Cocktail and an entrée of Sautéed Chicken Breast with Creative Garnish, Rice Pilaf and Broccoli Sauté.

Competitors were judged on five technical skills including knife skills, safety, sanitation, organization, cooking techniques, and clean-up, and five qualities of the finished dishes – temperature, taste, texture, portion size and presentation.

McBride was awarded a $4,000 tuition scholarship, Goodman a $1,000 tuition scholarship and Jefferies a $1,500 tuition scholarship to The International Culinary School at The Art Institute of Salt Lake City. In addition, the first place winners in both categories will move on to be considered for a Chopped-style cooking competition in New York in April. The winner of that competition will receive a $40,000 tuition scholarship.

Winners’ Quotes:

Larissa McBride: “I love having this opportunity to go and learn new recipes, to learn new techniques, and to learn how to improve my own recipes.”

Skyler Goodman: “What I want to do in life is get the chance to own my own restaurant to know what I can do.”

Scott Jeffries: “I have always had a passion for cooking. [After taking a manual labor job] I always knew at the end of the day I could come home and enjoy the next few hours cooking and creating wonderful dishes. Cooking became my therapy which later turned into art.”

Cook-off competitions were held at all participating International Culinary Schools at The Art Institutes locations across the U.S. and Canada in March. In addition to earning their scholarship awards, all local Best Teen Chef first place winners will have the opportunity to win a trip to New York City for a very special food experience.

For more information, visit www.artinstitutes.edu/culinary or contact The Art Institute of Salt Lake City at 801-601-4702.

The Art Institute of Salt Lake City

The Art Institute of Salt Lake City is one of The Art Institutes, a system of over 50 schools throughout North America. Programs, credential levels, technology, and scheduling options are subject to change. Several institutions included in The Art Institutes system are campuses of South University or Argosy University. The Art Institute of Salt Lake City, 121 West Election Road, Suite 100, Draper, UT 84020-9492. ©2014 The Art Institutes International LLC.

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Program Description

Associate of Science: 90 credits; 21 months if 16 credits per quarter

The Baking & Pastry Associate of Science degree program offers a student the opportunity to study in a very specialized profession.

The first quarter is devoted to basic culinary skills development that evolves to basic pastry and dessert foundations. The program continues to the finer arts and skills of making Artisan breads and baked goods, and European cakes and tortes. In subsequent quarters, the student will complete courses in advanced patisserie and display cakes.

The student is exposed to four basic management functions of sanitation and safety, purchasing and product identification, management by menu, and planning and cost control. The program also includes advanced courses in portfolio presentation and internships.

Graduates of the program are prepared for entry-level jobs within their field, to include but not limited to assistant baker, assistant pastry chef, baker, pastry cook, and cake decorator.
Baking & Pastry

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