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The Art of Pastry comes to Okanagan College

The Art of Pastry comes to Okanagan College
At a time when a New York chef is capturing international attention for his croissant/donut creation – the cronut – Okanagan College’s celebrated Culinary Arts program is launching its first Pastry Arts certificate program this fall.

“There is no question the pastry shop is the most creative part of any kitchen,” said Chef instructor Perry Bentley, who has worked as a pastry specialist in large European hotels before coming to Okanagan College. “I tell everyone we make everything from a dozen basic ingredients, and there is no other form of cookery that does that.”

Tradition will form the backbone of the 40-week program, with students tutored in the art of creating delicate pastries like the croissant, and slow fermenting breads, or Pain au Levain – known more commonly as sourdough.

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