[ Intro Music ]
>> I'm making a tea-scented
cherry cookie.
>> The program that we have here
at ACC is a fully
accredited program.
So students that
earn their credits
with us will actually
be able to apply those
to a four-year college.
We have articulations
with several colleges
and we're working on some.
We even have a high school
level articulation agreement.
So some students that come to us
from high school
actually already have some
of their basic credits and can
jump right into our program.
>> That becomes a
French pastry size.
>> All of our degree
programs have an internship.
So when a student does
go through our programs,
they'll actually have
experience when they leave.
>> Go up and then pull it out.
Up, pull it out.
>> Okay. Let's get your
marmalade and do a dot.
Make sure you--
>> Another thing that we are
doing that's very exciting is
study abroad for
culinary and pastry.
About two years ago, I took
two classes to Florence,
Italy and we were there
for three weeks working
with another school in Italy.
And the students got
the opportunity to be
in another culture, work
with an Italian pastry chef,
and go on excursions when they
weren't working in the kitchen.
>> The thing about ACC is
that it's a two-year degree.
Here, you learn how food
works so that you know how
to manipulate it so you can come
out with more unique
dishes, in my opinion.
[ Music ]
>> What's with the
wedding cakes?
Ah, there's a competition
this weekend.
"That Takes the Cake."
It's one of the largest
in the nation.
We have a wedding cake
class that is competing
in it that's part of their
project is to compete.
We always have winners.
Every year, we have winners.
