Dean & Deluca is thrilled to announce its TESDA Enterprise-Based accreditation and the upcoming launch of our Bread and Pastry Production NC II course. This esteemed program is designed to provide aspiring bakers and pastry chefs with the essential skills and knowledge required for a successful career in the culinary arts.
Drawing on our expertise in gourmet foods, Dean & Deluca will offer students a unique learning experience, featuring hands-on training in a professional kitchen. Students will work alongside our seasoned chefs and pastry experts, gaining practical skills and mastering techniques to create exceptional pastries and breads.
Our ingredients are harvested at their peak and delivered to our kitchen promptly, ensuring maximum flavor and nutritional value in every dish.
By sourcing locally and from our own farm, we minimize transportation emissions and promote eco-friendly farming practices.
Collaborating with local farmers and utilizing our own farm helps to strengthen the local economy and supports small-scale agricultural businesses.
Our menu changes with the seasons, offering a diverse array of dishes that celebrate the best produce available at any given time.
We take pride in knowing exactly where our ingredients come from and how they are produced, offering our customers peace of mind about their food choices.
The comprehensive curriculum will cover everything from foundational baking principles to advanced pastry decoration, preparing graduates for diverse career opportunities in the culinary and hospitality industries.
We are excited to share that this course will be opening soon, so stay tuned for more details on enrollment and start dates. By fostering creativity and honing skills, Dean & Deluca’s Bread and Pastry Production NC II course promises to be a premier choice for culinary education, benefiting both our students and the local community.
For more information about our program and our commitment to aspiring bakers and pastry chefs, please visit our website or drop by any of our locations.
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