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STC Pastry students flex design chops with wedding cake final

Students in Savannah Technical College’s Baking and Pastry program had a tough final exam for their intensive, eight-week cake decorating course – design and decorate a three-tiered wedding cake that demonstrated at least seven of the 16 required decorating techniques they had learned.

Judges studied each of the 17 cakes, assessing the different techniques as well as degree of difficulty.

First place went to Gina Piedmonte. Tara Penland took second place and Nicki Mueller was third.

Savannah Technical College’s Culinary Institute of Savannah created the culinary baking and pastry program in 2012 based on curriculum from the American Culinary Federation. The program offers students a second culinary associate degree or diploma option at Savannah Tech.

“We developed this unique baking and pastry program especially for our culinary students. There is nothing like it from Atlanta to Charleston,” STC Culinary Arts department head and instructor Chef Jean Vendeville, said at the time.

“This program offers a tremendous opportunity to train our students to achieve high standards and quality baking and pastry skills, which will benefit area hotels and restaurants.”

Students enrolled in the program learn the art of creating baked goods, pastries, and confections - from traditional bread baking to beautiful showpieces. Students learn to create a variety of international and classical pastries and desserts using basic and advanced techniques that meet industry quality standards.

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