Culinary
In this episode of Ai LIVE, Chef Mojy Shahab shares her introduction to the culinary world and shares her advice for culinary students.
The Baking & Pastry programs at The Art Institute of Tampa, a branch of Miami International University of Art & Design, are focused on helping you grow as both an artist and a technician. Restaurants often call on the creativity of pastry chefs and bakers to help give them an edge.
Working in professional kitchens, you’ll explore theory and practice through courses that take you from the fundamentals to the world cuisines that are emerging in popularity. You’ll study everything from Dessert Plating and Presentation to Nutrition Science. Through applied coursework and hands-on experiences, you will have the opportunity to build the necessary skills and abilities to confidently meet the challenges of the baking, pastry and food service industry. While you’ll focus on the pastry arts, you’ll get a well-rounded education—from plating a dessert to preparing confections to managing a commercial kitchen.
The Baking & Pastry Diploma program can provide you with the fundamentals in pastry and bread baking techniques, production skills, and critical thinking skills, with classes including lecture and hands-on kitchen production. The Associate of Arts program includes menu management, food and beverage operations management and a capstone project.
The Baking & Pastry School curriculum is focused on helping you grow as both an artist and a technician. Working in professional kitchens, you’ll explore both theory and practice through courses that take you from the fundamentals to the world cuisines that are emerging in popularity. You'll study:
At The Art Institute of Tampa, creativity is our core, our calling, our culture. Our Baking & Pastry degree programs are built on that creative foundation. It’s also built on our knowledge that a creative career is not for the faint of heart. Because it’s tough out there, it’s tough in here. But along with that toughness comes all the support you’ll need at every step along the way. That’s why we provide the mentoring and real-world experience to help you prevail, with faculty* who’ve worked in the field, along with opportunities to learn that go far beyond our kitchens. You’ll be encouraged and expected to be bold. To take risks. To push yourself and the people around you. It won’t be easy. In fact, it’ll be the hardest thing you’ll ever love.
In this episode of Ai LIVE, Chef Mojy Shahab shares her introduction to the culinary world and shares her advice for culinary students.
In this edition of Ai LIVE, host E. Vincent Martinez talks with the energetic and passionate Chef Mark Estee about TV shows, running a restaurant through a pandemic, and more.
Ai LIVE is an online mix of communication, entertainment, and instruction that builds upon your education with a library of fun, informational, industry-relevant shows about creative careers.