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LE CORDON BLEU CELEBRATES SECOND ANNIVERSARY OF PÂTISSERIE AND BAKING CERTIFICATE PROGRAMLe Cordon Bleu College of Culinary Arts Las Vegas, affiliated with the world-renowned Le Cordon Bleu, opened its Las Vegas campus in Summerlin in 2003, is celebrating the second anniversary of its Pâtisserie and Baking certificate program. The program is designed to help students learn the artistry, elegance and innovation of pâtisserie – a growing sector of the culinary industry with a renewed focus on the beautiful presentation of desserts and sweets.According to Heinz Lauer, executive chef for the culinary school, the program has been extremely successful. "The intensity of the program yields highly trained and specialized individuals who are well prepared to enter the competitive world of culinary arts, and specifically, baking and pastries," he said. Although the pâtisserie and baking program is still in its infancy at the Las Vegas campus, the program has placed graduates and currently enrolled students at several of the valley's most prestigious venues, including Wynn Las Vegas, The Palms and The Venetian Hotel Resort and Casino. "The program has given me both skills and confidence – two essential ingredients for a culinary professional," said Brittany Harris, a student who is scheduled to graduate in May and is currently working as a baker for Wynn Las Vegas. The Pâtisserie and Baking certificate program is designed to be a 36-week program that primarily attracts students who are already working in the culinary industry looking to improve their specific baking skills, as well as alumni seeking additional instruction in the highly specialized field of baking and pastry arts. Courses include introduction to cake formulas and assembly techniques; Viennoiserie and laminated doughs; international pâtisserie, custards, fillings and creams; and centerpiece and cake decoration techniques. The program is headed by chef instructor Brenda Villatoro, who has nearly 20 years of specialty baking and pastry experience, serving as manager of Granello Bakery; executive pastry chef at the Luxor Hotel & Casino; assistant executive pastry chef at the MGM Grand Hotel & Casino, Caesar's Palace and Excalibur Hotel & Casino; and she was the owner and pastry chef of Chocolate Dimensions, a company that specialized in custom chocolate creations and wedding cakes. A former chef instructor at the Community College of Southern Nevada, Villatoro is a graduate of The Culinary Institute and the International Pastry Arts Center, both located in New York. She is a recipient of the 2003 ServeSafe Certification from the National Restaurant Association. About Le Cordon Bleu Schools North America Le Cordon Bleu College of Culinary Arts Las Vegas is an affiliate of Le Cordon Bleu Schools North America, one of the largest providers of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, the renowned cooking school with Parisian roots dating back to 1895. The Las Vegas campus, which opened in Summerlin in 2003, currently offers an intensive 15- month hands-on Le Cordon Bleu culinary arts training program that combines classical and fundamental techniques with contemporary methods culminating in an Associate of Occupational Science (A.O.S) degree as well as the prestigious Le Cordon Bleu Diplôme. The Las Vegas campus currently has more than 600 enrolled students and more than 1,000 graduates. Le Cordon Bleu College of Culinary Arts Las Vegas is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information or to enroll, please visit www.VegasCulinary.com. |
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