From cakes to custards and meringues to macaroons, the exacting creative expression that characterizes pastry arts is a respected and demanding facet of the culinary profession. The Art Institutes International Minnesota prepares individuals for this highly technical specialty in its Baking & Pastry certificate program.
There’s more to being a baking and pastry artist than just creativity. Like any other craft, this profession requires learning and practice, practice, practice. Often a career in the culinary arts starts with the realization that food has power to delight, excite, and impress people. From the artistry of pastry making, to the sciences of quantity conversions, pastry and baking artists search for perfection. In return, graduates enjoy a career that revolves around the discriminating pleasure of one of life’s greatest delights. With each discovery, the realization of how much there is to know in this profession is staggering.
This program accommodates the varied schedules of students who desire new careers quickly or those who want to enhance their current skills for advancement to more challenging
responsibilities of their chosen professions. The program can be completed in one year.
Emphasis is placed on speed, coordination, and teamwork when preparing pastry from scratch. Topics such as cake and pastry preparation, frozen desserts and chocolate, regional desserts, and cake decorating are specifically included in courses to prepare students for careers in baking and pastry making.
The Art Institutes International Minnesota Baking & Pastry graduates will be prepared for entry-level positions in the field of hospitality and culinary arts. The length of the program is four (4), eleven (11) week quarters.

The baking and pastry arts are professions and have a distinct knack for distinguishing all the subtle nuances of a dessert’s flavor, appearance and aroma. Their sense of aesthetics makes sure that food is plated beautifully. Texture is also important, and special attention is made to ensure that not only the proper ingredients are used, but the right amounts. The success of a baker or pastry artist is dependent on whether or not they can express their talent to the public by not only satisfying their hunger, but dazzling their senses.
Those who decide to study baking and pastry arts appreciate food much more than simply for sustenance. A career in the baking and pastry arts is based around the belief that food can delight, excite, and impress. It takes precision as well as a constant evolution of skill and technique. There’s science involved, creating a perfect pastry isn’t only about the ingredients, it’s the measurements. Garnishes and appointments can be designed to make an already delicious dish also aesthetically beautiful.
Considerations must also be made in the kitchen to maximize efficiency - when preparing a large quantity of cakes, breads and pastries for a big group, time, as well as taste, is of the essence. Studying the baking and pastry arts result in a career that directly pleases the senses. That’s a powerful and rewarding thing. It’s also a new way at looking at life – borrowing influences by different types of cuisine and culture, and exploring new experimentations in flavor and presentation. Baking is as infinite as you wish to make it. Ask any pastry chef, and they’ll tell you that this is a career that’s stimulating and challenging, always evolving, and very satisfying.
The Art Institutes International Minnesota Baking & Pastry graduates will be prepared for entry-level positions in the field of hospitality and culinary arts. The length of the program is seven (7), eleven (11) week quarters.

Imagine a career that supplies the demand for something that we all need and love to do (at least three times a day). That pretty much describes the culinary arts, in which interesting opportunities exist everywhere. With the proper education and experience, you can succeed.
You begin with the basics, from knife skills and kitchen procedures to nutrition, speed and timing, and presentation. From here, you progress to more advanced areas such as baking and pastry, garde-manger (cold kitchen), international and American cuisine, à la carte, and dining room operations.
This bachelor’s degree program builds upon fundamental culinary skills to prepare you for management positions in the food service industry. You’ll study human resource management, event, beverage and menu management, customer service management, marketing, leadership, and even food service for the retirement community.
This program builds upon fundamental culinary skills to prepare you for management positions in the food service industry. You’ll study human resource management, event, beverage and menu management, customer service management, marketing, leadership, and even food service for the retirement community.
Graduates of the Bachelor of Science in Culinary Management will be prepared for entry-level positions ranging from garde-manger (pantry cook), kitchen manager, restaurant or food service manager. After gaining experience, you may be ready to accept a chef de partie or station chef position. Later, sous chef, or second in command of kitchen operations, may find a place on your résumé. The length of the program is twelve (12), eleven (11) week quarters.

The world’s most illustrious hotels, restaurants, and resorts build their reputations on being able to meet customer expectations and demands for service, quality, diversity of product, and professional expertise. At The Art Institutes International Minnesota, we understand that successful communication between all the players in the Hospitality Management business – in the kitchen and in the front of the house – from the front desk to housekeeping, keeps things running smoothly and contributes to the overall success of any hospitality venture.
Curriculum for the Bachelor of Science Hospitality Management program begins with an introduction to the variety and scope of positions within the hospitality industry. Students then explore the various dimensions of hospitality, such as the role of culinary education and various career opportunities, before moving on to both practical and theoretical skills in the business arena. Purchasing, budgeting, planning and cost control knowledge informs students of the market requirements of running a hotel, restaurant or institutional business.
Front-end management issues such as dining room procedures, front desk operations, quality service management and training, and human resources management expand on the student’s ability to foster effective communication with key staff. Students are also grounded in the marketing, financial management, law, facilities management, and travel industry skills necessary in the operation of a business in the various segments of the many-faceted hospitality industry.
The Hospitality Management program is a good choice for those who possess a passion for the culinary and hospitality industries. Whether you dream of owning or managing a restaurant, or are seeking to assume a professional position with catering companies, hotels, resorts, cruise lines or institutions the program will prepare you for a variety of entry-level positions in Hospitality industry. The program also suits individuals currently employed in the service industry who are looking to challenge themselves and broaden their career options.
Upon successful completion of the program, students are prepared to enter the work force with a well-rounded portfolio that lays the foundation for a career in the ever-growing hospitality industry. The length of the program is twelve (12), eleven (11) week quarters.

“Food as art” is your reality. Culinary professionals are multi-task wizards. They’re experts at preparation and presentation, and excel at split-second timing. The culinary field is more than just mastering the skills that are integral to the profession. Culinary students learn the techniques and the artistry that can transform a customer’s dining experience into a full-scale event, to gain a sense of food and restaurant styles, be taught how to think and act like a culinary professional, and to understand the trends in the world of culinary arts.
Throughout the certificate program, students become skilled at the fundamentals of cooking, knife skills, sanitation, safety and food production. They learn about modern, regional and classical cuisines and practice whipping up culinary delights in modern kitchens. Upon graduation, students are prepared for entry-level jobs as prep cook, line cook and first cook.
The Art of Cooking certificate students obtain a foundation of knowledge and skills in the fundamental techniques and theories of the Culinary Arts, together with state-of-the-industry practices. Through applied coursework as well as hands-on experiences students will build the necessary skills
and abilities to confidently meet the challenges of the food service industry.
The Art Institutes International Minnesota Art of Cooking graduates will be prepared for entry-level positions in the field of hospitality and culinary arts. The length of the program is four (4), eleven (11) week quarters.

Today, America’s interest in culinary arts is growing and prospering as never before. Few occupations can offer the creativity and excitement found in the culinary arts.
Restaurants, hotels, clubs, resorts, convention centers, retirement homes, hospitals, and entertainment facilities all offer career opportunities for the culinary professional.
The 2002-03 Occupational Outlook Handbook states that job openings for chefs, cooks, and other kitchen workers are expected to be plentiful through 2008. That projection is based, in part, on the increasing numbers of families and the 55-and-older population that prefer restaurants with table service and more creative menu choices.
With nationwide increases in dining out, the food service industry is growing nationwide at a rapid rate. Consumer expectations will rise accordingly, and the industry needs to be prepared to respond to increasing demands for service, quality, nutrition, diversity of product, and flavor. The curriculum for the Associate in Applied Science degree program in culinary arts is based on the classical principles of Escoffier, emphasizing progressive techniques and trends.
This 21-month Culinary Arts program consists of courses covering basic skills and techniques, purchasing and cost control, kitchen management, international cuisine, nutrition, dining room procedures, garde manger, baking and pastries, a la carte kitchen, and an internship with a quality food service operation in the greater metropolitan area.
The International Culinary School at The Art Institutes International Minnesota graduates will be prepared for entry-level positions in the field of hospitality and culinary arts. The length of the program is seven (7), eleven (11) week quarters.