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>> We just implemented
an associate's degree
in pastry arts, which
is really cool.
So our students can come
in for the associate
in culinary and in pastry.
And we're one of the
only few colleges
that are now offering an
associate degree in pastry.
Somebody in this field could
do a plethora of things.
They could either go work in
the industry, like a hotel,
or they could do catering.
They could be a private
chef; and of course,
my favorite, work
in a restaurant.
>> How are you doing?
>> We're fine.
>> And in pastry arts, it's the
same thing: Work in a bakery,
work in a hotel, work
in a restaurant as well
and do plated desserts.
You can also go further
with your degree
and maybe become a food
writer, a food critic.
You could also do sanitation.
You could go to other facilities
and inspect them for sanitation,
which some people
actually opt out to do.
So there's always
a lot, because,
you know, everybody eats.
>> I called out a salmon wrap.
So what's --
>> There's lots of
internship opportunities
at hotels, restaurants.
We're all making the connections
with a lot of local chefs.
The chef from the Driscoll
often visits us; and he comes in
and he talks to students
as well, gives them an idea
of what's going on in the field.
We like to place students
in really good places
because it's a representation
of us.
So we're seeing more students
going into Whole Foods,
hopefully starting to
work on the UT campus
in their food service industry,
lots of different places.
Even some of them
are even breaking out
and starting their own farms,
which is a really good
thing and we love that.
There's a few farms around
here that we take the students
on field trips, and it's
wonderful to see them want
to incorporate that into their
life or into their career.
That's the best trend possible
I think, sustainability.
