checkered cake (2)

Transcript

00:00 [MUSIC PLAYING]

00:05 The air cells get very, very firm and very close together.

00:08 That's good.

00:09 Oh, then you better strain it.

00:11 So the students make everything from scratch, from their cakes

00:14 to their fillings to their icings.

00:16 It's important that they get a realistic idea and information

00:20 about the industry.

00:22 Our lab is set up like a retail baking area,

00:25 and the students get hands-on information on and practice

00:29 on all the aspects of baking.

00:30 They take kind of a boot camp to start with in the summer

00:34 prior to enrollment.

00:36 And this gives them a really good idea

00:38 of whether this program is for them or not.

00:41 It's quite physical.

00:42 It's quite demanding as far as long hours,

00:44 but I think that appeals to a certain population also.

00:47 So we prepare them for a wide range,

00:49 from breads to cake decorating to chocolates,

00:52 so that they can then determine, the students can,

00:54 what area they want to focus in when they get out.

00:57 [MUSIC PLAYING]

00:59 It's very exciting to be working here.

01:02 I'm making a difference by showing my professionalism

01:05 and creating something every day.

01:10 I knew baking was my thing.

01:12 I didn't know how much I was going to fall in love with it.

01:16 [MUSIC PLAYING]

01:19 [BLANK_AUDIO]