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Minimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity. You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basic and advanced pastry techniques, methods and theory.
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Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, in addition to professional development in Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training — with more than 14,000 alumni, many of whom are leaders in the industry.
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Fine dining in the Percival Room, offering vegetarian, vegan, and gluten-free choices as part of our Culinary Arts and Baking & Pastry Arts programs. The Clipper Coffee Corner serving Batdorf & Bronson coffee and a selection of delicious food items from our baking/culinary students.
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Associate degree in Culinary Arts or Pastry Arts or a bachelor's degree in a related field required. The adjunct instructor in Hospitality Studies is responsible for providing lab and classroom instruction for Hospitality Studies courses within the Culinary Arts and Hotel/Restaurant Management curriculum and in accordance with ACFEF accreditation standards.
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Keywords: Pastry, Baking, Cook, Culinary, Restaurant, Busser, Food Runner, Server Assistant, Food Service, Customer Service, Pennsylvania, Hotel, Hospitality) QUALIFICATIONS:•Must be able to work as many as 50 hours per week when needed •Must be able to work flexible hours, weekends, holidays, etc •Must be able to speak English •Must possess a degree from a post-secondary culinary arts training program desirable or a minimum of two years in food preparation position •Must be able to speak clearly and listen attentively to kitchen associates, dining room staff, and guestsWHY WORK FOR NEMACOLIN.
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Has a degree in Culinary Arts and/or other Hospitality Management focus. The Executive Chef will report to the AGM and has an Executive Sous, Executive Pastry Chef, Banquet Chef, Chef De Cuisine, and Sous Chef reporting directly to them.
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As an Executive Pastry Chef, you will be responsible for creating a wide variety of pastries and desserts in accordance with the standards and recipes established by Via Roma. Your creativity, attention to detail, and passion for pastry arts will contribute to the overall culinary experience for our customers.
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Posting Details Position Summary Information Position Title Adjunct Teaching Assistant Instructor, Baking & Pastry Arts (Continuous Posting) Employment Category Adjunct Contract Length N/A Expected Work Schedule Variable Anticipated Days Part Time, Day and/or Evening Anticipated Hours As needed Anticipated Hours per Week As needed Job Description Summary Assist in the teaching of a full range of technical skills and principles relative to culinary arts.
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The current Culinary Conference Center facility was opened in 2006 and contains 12 culinary arts and baking and pastry laboratories. Applicants should have an Associate Degree in Culinary Arts or be a Certified ServSafe Manager.
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Assist with supervision of culinary professionals, including all Chefs (i.e., Pastry Chef, Banquet Chef, and Sous Chefs, cooks, and utility staff) Passion for the advancement and further education of Culinary Arts.
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Chef Thomas Keller's Yountville destination, The French Laundry, is looking for individuals who are enthusiastic about food, beverage and hospitality to join the culinary brigade as a Pastry Chef de Partie.
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An Associate's degree in Baking & Pastry Arts or Culinary Arts, with experience as an executive chef, may be considered. SUNY Schenectady County Community College is seeking a full-time Culinary Arts Instructor to join the Hotel, Culinary Arts and Tourism department in the Division of Academic Affairs.
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Minimum Requirements: Bachelor's degree in Culinary Arts, Baking and Pastry, Food Science, or Grand Diploma in Pastry Arts5 years experience in a baking & pastry chef role Preferred Qualifications: Experience successfully leading kitchens, teams, projects, and high-profile culinary events.
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A two or four-year degree in Culinary or Baking & Pastry Arts, certification(s), and/or formal apprenticeship training strongly preferred. The Deerpark Pastry Sous Chef will be responsible with the management of day to day baking and pastry operations of the Deerpark Restaurant culinary department, upholding service standards, and helping to meet and exceed profit goals.
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Teaches all levels of courses specific to the Baking and Pastry Arts curriculum including labs productions, co-op, and classroom instruction as well as introductory levels of courses in the Culinary Technology curriculum.
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