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Remington College-Dallas Campus Pastry Arts Students Take the Cake in Texas Baking Competitions

Students serve up sweet treats as part of Pastry Arts Diploma Program

 
PRLog - Oct. 31, 2011 - Dallas, Texas – Students in the Remington College-Dallas Campus Pastry Arts Diploma Program have racked up more than a baker’s dozen awards in culinary competitions throughout Texas.

As part of the pastry arts curriculum, students put their baking and confection skills to the test against professional chefs, restaurant owners and others in a variety of competitions and categories.

Teams from Remington College-Dallas Campus have won several prestigious awards at the 2011 Southwest Foodservice Expo, the North Texas Cake Sugar Art Show and the annual ChocolateFest in Grapevine.

Students have won awards in a variety of categories, including “Celebration Cake,” “Sculpted Cake” and “Special Techniques Not on a Cake.”

Other competitions focused on chocolate, where students created dulce de leche truffles, white chocolate cakeballs, Parisian macaroons, raspberry ganache tarts and other delicacies.

“We’re very proud of our students and how far they’ve come,” said Pastry Arts Department Chair Kate Schroeder, known as Chef Kate. “We’re looking forward to more competitions, fundraisers and opportunities for them to test their skills. We also look forward to seeing our students graduate and become successful in the pastry arts field.” 1

Competition can be fierce on the baking circuit. The Southwest Foodservice Expo drew several thousand participants, and nine Remington College pastry arts students won medals for their efforts. Students created their entries on campus during time between classes.

“Our students spent an average of about 50 hours of solid work on their projects,” said Chef Instructor Todd Pagan. “They learned a lot about their craft and how to better themselves and their art, and they are all very deserving of the recognition they received.”

The Pastry Arts Diploma Program is designed to help people turn their taste for baking into a fun and challenging potential career.

Classes focus on practical skills and hands-on experience and include:

•   Introduction to Pastry Arts
•   Baking Methodology
•   Artisan Breads and Rolls
•   Cakes and Icing
•   Cookies and Tarts
•   Confectionary Art
•   Restaurant Desserts

The Pastry Arts Diploma Program can be completed in as few as 9 months.  

Remington College-Dallas Campus is located at 1800 Eastgate Drive in Garland.

For more information, call 1-800-448-6405 .

About Remington College: Remington College is a common name used by all 20 campuses of a privately-owned, non-profit, post-secondary educational institution with its home office in Heathrow, Florida. Through its campuses, Remington College offers diplomas, bachelor’s and associate’s degrees in a variety of fields, including: cosmetology; nursing; healthcare; criminal justice; business; electronics; information technology; and more.  Course offerings vary by campus. Remington Colleges, Inc. and its predecessor companies have been part of the higher education community since 1985. For more information about the Pastry Arts program, please visit http://www.remingtoncollege.edu/dallas-pastry-chef-traini... . For more information, please visit http://www.remingtoncollege.edu/.  For the latest news about Remington College, visit http://today.remingtoncollege.edu/.

1 Employment upon graduation not guaranteed.

Media contact:

Frank Wolff
Wellons Communications
407-339-0879 office
407-637-6000 cell
Frank@wellonscommunications.com

For Disclosures of Tuition Costs, On Time Graduation Rates, Median Loan Debt, Placement Rates and Occupational Information, go to www.remingtoncollege.edu/ge-disclosures

Posted  by Wellons Communications on behalf of Remington College

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