San Diego Culinary Institute,
Inc.
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San Diego Culinary Institute,
Inc.
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Baking & Pastry Certificate Program Harold Meyberg has recruited the highly regarded Pastry Chef and Author, Bo Friberg, CMPC. Chef Bo has taught extensively throughout his career, most recently at the California Culinary Academy in San Francisco as head of the department of Pastry and Baking. He has also taught at the Culinary Institute of America at Hyde Park, New York as well as their campus at Graystone in Napa, California. While on staff at the Culinary Institute, he started their program in Baking and Pastry Arts. His graduates now work in the finest hotels and restaurants in the country and around the world. Chef Bo has decided to continue his love of teaching at the San
Diego Culinary Institute, where the devotion to provide individual
attention is made evident by the small class sizes, limited to 16 students.
Here at SDCI, he has also been given the opportunity
to design a new, intensive and extensive curriculum. “The Professional
Pastry Chef, Fourth Edition,” authored by Chef Bo, is utilized
as the course textbook. |
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| We are also very fortunate to have Executive Pastry
Chef Sara Polczynski on our experienced teaching staff. Chef Sara
adds her own dimension to the course, bringing professional experience from
a variety of resort hotels and, most recently, as the Executive Pastry Chef
of The Cohn Restaurant Group (which includes Blue Point, The Prado, and
Dakota Grill & Spirits). She will cover production skills, cost savings
and products that are used in the industry to improve productivity. |
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| Completion of the course will enable the SDCI
graduate to find work as a Pastry Cook, Assistant Pastry Chef, or Pastry
Chef, depending on the individual talent of the student. With experience,
skill and perseverance the graduates of this program will have tools to
make this a lifelong career. Certificate in Baking and Pastry Arts requires the completion of 1150 hours earned in the following areas of study:
Note: To be a “Chef” requires that you acquire a position that has been designated by your employer to be a “Chefs” position.
Entrance Requirements
Certificate in Baking and Pastry Arts overview by week: Click on section titles for more information.
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