After finishing a delicious entree, it’s time for the fun part
-deserts, little treats for everybody’s sweet tooth. Many people
love them, but how many people know how to make them.
The
EPCC Culinary Program is introducing a brand-new Pastry Studies at
the Transmountain campus besides the Restaurant Management and Culinary
Arts they have originally offered. This area of study covers classical
French and fine pastry, management and operation of bakeshops.
Due to the new program, the department has expanded and increased
enrollment. There are about 200 students now and it is expected about
250 students by Fall 2007. To benefit students even more, the department
encourages students to sign up for a waiting list to receive the overview
of what to expect from the program before hand.
“It is an unofficial list for us to keep track of how many students
are interested in joining the program,” said Suzi Roy, Culinary
lab Assistant.
A tour of facility is available upon request. A catalog, open class-schedules,
and information on early registration will be provided to those who
are on the list.
“The program is growing very quickly. The longer they wait,
the harder it is to get into classes,” said Roy.
Culinary students can expect a close-rounded environment, instructed
by professional chefs with years of experience. They will be trained
with hands-on practice in a kitchen atmosphere. Serious and practical
work above and beyond the book will be anticipated during the program.
“We spend three to four hours, sometimes all day in the kitchen,”
said Jesus Reyes, a triple-majored sophomore in Culinary Arts, Restaurant
Management, and Accounting.
Students also get to serve the public and operate restaurants while
they are still in school to get a sense of real-world-view of the
industry.
“It takes hard work and dedication, but that is what makes a
person successful. Working with food makes me happy. I love it,”
said Reyes.
All 2 year culinary degrees are offered at approximately $ 6,600 including
tuition, books, uniforms, and equipment. It is quite affordable compared
to other culinary schools in the nation. It takes two years to obtain
an associates degree or one year for a certification. Credits are
transferable for those who plan to continue their education in a four-year
university.
“My credits are transferring to NMSU toward a Hotel, Restaurant
and Tourism Management degree with no problems,” Said Roy. “I’m
also a graduate from this program with honors. I believe it is a very
well-rounded program which helps students to get into this industry
on a professional level.”
