If your idea of sweet success involves cakes, pastries and more, mark your calendars! A new Baking and Pastry Apprenticeship Certificate program begins Feb. 9 at KSU’s College of Continuing and Professional Education. Students will be taught the fundamental skills needed to become a professional baker as they learn from experienced pastry chefs in the classroom and local apprenticeship sites.
Pam Moss, Baking and Pastry program manager, said, “The beauty of this program, much like our Culinary Apprenticeship program, is that it provides an opportunity for our students to train with professionals in the industry. It’s a great way to hone skills and develop talent. Working side by side with professionals in the classroom surrounded by a community of students will help to develop the skills needed for the work environment.”
The Baking and Pastry Apprenticeship Certificate program will provide a thorough look into the process of baking and its entirety and will be extensively filled with hands-on training at different apprenticeship sites and within the catering kitchen at KSU Center (3333 Busbee Drive in Kennesaw). Students will learn the techniques and the science behind baking and pastry and gain more knowledge about ingredients and what it takes to create artisan breads and numerous desserts.
The instructors - Lisbeth Rawl and Aaron Russell - are heading up this new program and will be imparting their years of expertise on future pastry chefs. Rawl studied at the International Culinary Center (formerly French Culinary Institute). In New York City, she worked at places such as Ilo, Gramercy Tavern, Patroon and North Square Restaurant at the Washington Park Hotel. She owned her own bakery for five years and now works in culinary sales. Russell is a graduate of Johnson & Wales University and Art Institute of Atlanta with degrees in Baking and Pastry Arts and Culinary Arts, respectively. After rising to the rank of executive chef, Russell is now the chef liaison for KSU’s School of Culinary Sustainability and Hospitality Management.
“The success of our culinary graduates is a great example of how passion and education can result in a flourishing career. We look forward to our inaugural class of baking and pastry students taking the first steps to an exciting future,” Moss said. For more information, visit ccpe.kennesaw.edu, email ccpe@kennesaw.edu or call 470-578-6765.
