Start Date Sep 16
Students are introduced to various cooking and baking techniques and the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.
Upon completion of the Certificate in Culinary Arts, students will be prepared and qualified to enter the food service industry or to pursue an Associate of Applied Science Degree in Culinary Arts furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.
Start Date Sep 16
The focus of the first-year culinary lab classes is development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition and sensory analysis. In addition to this curriculum the students will learn dining room procedures, etiquette and communication skills in order to cultivate and master the art of serving and presenting their creations.
The second year focuses on courses emphasizing on advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu creation and implementation, food and beverage control, bar tending and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine.
During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.
General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.
The focus of this program is to cross train students in cooking and baking and to introduce student to skills and techniques that will give them the greatest flexibility in the job market and future promotions.
After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker.
Start Date Sep 16
This program includes hands-on teaching of techniques such as different pastry dough elaborations, basic pastry creams, basic cake production and bread production. As students grow more confident, they build up on skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus.
The program is complemented with qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control. The Institute offers a comprehensive sequential course of study of the baking and pastry arts fundamentals needed to enter the industry in entry to mid-level positions.
During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.
Upon completion of the Certificate in Pâtisserie and Baking, students will be prepared and qualified to enter the foodservice industry or to pursue an Associate of Applied Science Degree in Pâtisserie and Baking, furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.
Start Date Sep 16
On the first year of the program, students will create pastry dough elaborations, basic pastry creams, basic cake production and bread production. As students grow more confident, they build up on skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus.
During the second year, students will develop their artistry creating sugar and chocolate confections, special cakes, showpieces for competitions and events and finally exploring the vanguard trend of different parts of the world. The completion of the program will culminate with an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institutes own restaurant L'Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.
General Education, an important aspect of higher learning and a valuable asset in today's highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.
The focus of this program is to cross train students in the art of pâtisserie and baking, introducing students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. This program prepares students for entry to mid-level employment opportunities in the professional food service industry and management areas including pastry chef, assistant pastry chef, retail cake decorator, retail pastry chef and baker.
After completion of the degree in Professional Baking and Pastry, students are welcome to take the American Culinary Federations Certified Baking Examination.
Start Date May 07
In this class you will learn the techniques to prepare sushi rolls the different ingredients that you can use to satisfy your creativity, Surprise your friends and family with these new techniques to enjoy a fun night eating sushi.
Start Date May 13
Discover the secrets to prepare a perfect pizza, make a homemade sauce and add your favorite toppings. You cannot miss some crispy empanadas of meat, chicken and gourmet Gruyere cheese and plums. If you enjoy eating pizzas and empanadas, you cannot miss this class where our chef will teach you how to prepare them in a simple and delicious way.
Start Date May 13
Do you enjoy eating alfajores and would you like to learn how to prepare them? These delicious combinations are ideal to enjoy with your family or as desserts in special events. In a single class you will learn how to make three classics alfajores that are everyone's favorite: chocolate alfajor filled with dulce de leche, the traditional cornstarch alfajor and finally a walnut alfajor with fruit jam that will surprise you!
Start Date May 15
Discover the secrets to prepare the perfect risotto, from the choice of rice, the appropriate cooking time, the formula to obtain that creamy consistency that delights us all. We will be making the classic Milanese risotto, a black squid ink risotto and original versions of pears and gorgonzola or truffles and mushrooms. Do not miss out on this tasty class!
Start Date Sep 16
Students are introduced to various cooking and baking techniques and the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.
Upon completion of the Certificate in Culinary Arts, students will be prepared and qualified to enter the food service industry or to pursue an Associate of Applied Science Degree in Culinary Arts furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.
Start Date Sep 16
The focus of the first-year culinary lab classes is development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition and sensory analysis. In addition to this curriculum the students will learn dining room procedures, etiquette and communication skills in order to cultivate and master the art of serving and presenting their creations.
The second year focuses on courses emphasizing on advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu creation and implementation, food and beverage control, bar tending and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine.
During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.
General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.
The focus of this program is to cross train students in cooking and baking and to introduce student to skills and techniques that will give them the greatest flexibility in the job market and future promotions.
After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker.
Start Date Sep 16
This program includes hands-on teaching of techniques such as different pastry dough elaborations, basic pastry creams, basic cake production and bread production. As students grow more confident, they build up on skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus.
The program is complemented with qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control. The Institute offers a comprehensive sequential course of study of the baking and pastry arts fundamentals needed to enter the industry in entry to mid-level positions.
During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.
Upon completion of the Certificate in Pâtisserie and Baking, students will be prepared and qualified to enter the foodservice industry or to pursue an Associate of Applied Science Degree in Pâtisserie and Baking, furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.
Start Date Sep 16
On the first year of the program, students will create pastry dough elaborations, basic pastry creams, basic cake production and bread production. As students grow more confident, they build up on skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus.
During the second year, students will develop their artistry creating sugar and chocolate confections, special cakes, showpieces for competitions and events and finally exploring the vanguard trend of different parts of the world. The completion of the program will culminate with an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institutes own restaurant L'Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.
General Education, an important aspect of higher learning and a valuable asset in today's highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.
The focus of this program is to cross train students in the art of pâtisserie and baking, introducing students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. This program prepares students for entry to mid-level employment opportunities in the professional food service industry and management areas including pastry chef, assistant pastry chef, retail cake decorator, retail pastry chef and baker.
After completion of the degree in Professional Baking and Pastry, students are welcome to take the American Culinary Federations Certified Baking Examination.
Start Date May 07
In this class you will learn the techniques to prepare sushi rolls the different ingredients that you can use to satisfy your creativity, Surprise your friends and family with these new techniques to enjoy a fun night eating sushi.
Start Date May 13
Discover the secrets to prepare a perfect pizza, make a homemade sauce and add your favorite toppings. You cannot miss some crispy empanadas of meat, chicken and gourmet Gruyere cheese and plums. If you enjoy eating pizzas and empanadas, you cannot miss this class where our chef will teach you how to prepare them in a simple and delicious way.
Start Date May 13
Do you enjoy eating alfajores and would you like to learn how to prepare them? These delicious combinations are ideal to enjoy with your family or as desserts in special events. In a single class you will learn how to make three classics alfajores that are everyone's favorite: chocolate alfajor filled with dulce de leche, the traditional cornstarch alfajor and finally a walnut alfajor with fruit jam that will surprise you!
Start Date May 15
Discover the secrets to prepare the perfect risotto, from the choice of rice, the appropriate cooking time, the formula to obtain that creamy consistency that delights us all. We will be making the classic Milanese risotto, a black squid ink risotto and original versions of pears and gorgonzola or truffles and mushrooms. Do not miss out on this tasty class!