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RCC debuts new Baking and Pastry Fundamentals Program

Making use of the brand-new space at the Glenns Campus for her culinary arts program has not been a problem for Chef Hatley Bright. In her state-of-the-art lab, she is able to run many classes and focus on many different levels of preparation and food fundamentals.

But now Chef Bright is happy to add a new program to her kitchen at the Glenns Campus; this one, by popular demand.

“We are really excited to offer a brand-new certificate in Baking and Pastry Fundamentals,” said Professor Bright. “This is an introduction to some of the finer cakes and pastries. We’ll be doing European tortes and cakes. We’ll be doing artisanal breads, and we’ll be offering a class in custards and cremes. A lot of what we learn will apply to other classes that we have available.”

The certificate actually has 16 credits, which will include earning an industry credential for sanitary food service, which is now a requirement for many who work in the foodservice industry in the Commonwealth of Virginia.

Classes are now enrolling for the Fall 2018 semester at Rappahannock Community College—everything starts on August 27.

Read the rest of this story in this week’s Southside Sentinel at newsstands throughout the county, or sign up here to receive a print and/or electronic pdf subscription.

posted 08.01.2018

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