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    Certificate in Culinary Arts

    Start Date Feb 10

     Certificate in Culinary Arts

    Students are introduced to various cooking and baking techniques and the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.

    Upon completion of the Certificate in Culinary Arts, students will be prepared and qualified to enter the food service industry or to pursue an Associate of Applied Science Degree in Culinary Arts furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.

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    A.A.S. Degree in Culinary Arts

    Start Date Feb 10

     A.A.S. Degree in Culinary Arts

    The focus of the first-year culinary lab classes is development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition and sensory analysis. In addition to this curriculum the students will learn dining room procedures, etiquette and communication skills in order to cultivate and master the art of serving and presenting their creations.

    The second year focuses on courses emphasizing on advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu creation and implementation, food and beverage control, bar tending and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine.

    During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.

    General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.

    The focus of this program is to cross train students in cooking and baking and to introduce student to skills and techniques that will give them the greatest flexibility in the job market and future promotions.

    After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker.

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    Certificate in Pâtisserie and Baking

    Start Date Feb 10

     Certificate in Pâtisserie and Baking

    This program includes hands-on teaching of techniques such as different pastry dough elaborations, basic pastry creams, basic cake production and bread production. As students grow more confident, they build up on skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus.

    The program is complemented with qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control. The Institute offers a comprehensive sequential course of study of the baking and pastry arts fundamentals needed to enter the industry in entry to mid-level positions.

    During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.

    Upon completion of the Certificate in Pâtisserie and Baking, students will be prepared and qualified to enter the foodservice industry or to pursue an Associate of Applied Science Degree in Pâtisserie and Baking, furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.

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    A.A.S Pâtisserie and Baking Degree

    Start Date Feb 10

     A.A.S Pâtisserie and Baking Degree

    On the first year of the program, students will create pastry dough elaborations, basic pastry creams, basic cake production and bread production. As students grow more confident, they build up on skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus.

    During the second year, students will develop their artistry creating sugar and chocolate confections, special cakes, showpieces for competitions and events and finally exploring the vanguard trend of different parts of the world. The completion of the program will culminate with an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institutes own restaurant L'Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.

    General Education, an important aspect of higher learning and a valuable asset in today's highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.

    The focus of this program is to cross train students in the art of pâtisserie and baking, introducing students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. This program prepares students for entry to mid-level employment opportunities in the professional food service industry and management areas including pastry chef, assistant pastry chef, retail cake decorator, retail pastry chef and baker.

    After completion of the degree in Professional Baking and Pastry, students are welcome to take the American Culinary Federations Certified Baking Examination.

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Mariano Moreno Institute (ISMM) was created in 1963 in the City of Buenos Aires, Argentina. Founded by Mr. Roberto Sade, a visionary in the academic business, the Institute started as a journalism school, becoming the first school of journalism in Buenos Aires. It is named after Mariano Moreno who was the founder of the Gazeta de Buenos Aires, the first newspaper of the city.

ISMM is devoted exclusively to educational activities, and is currently recognized as one of the leading educational institutes of Argentina. With over 60 years of experience, it has managed to expand into various sectors of education, such as: Culinary Arts, Computer, Fashion Design, and Accelerated High School for adults among others.

Since 2000 the Mariano Moreno Culinary Institute (MMCI)* has been setting the standard of excellence in professional culinary education, positioning itself as one of the best schools in Latin America. The mission of the MMCI is to promote worldwide appreciation of culinary arts and encourage excellence in the food business at all levels.

Every academic year the Institute of Culinary Arts welcomes hundreds of foreign students in its Buenos Aires location. The Institute has also established five schools in Colombia, four in Mexico, one in Venezuela, one in Dominican Republic and one in United States where its knowledge and expertise has resulted in great recognition for the school and its graduates. Its excellent reputation, outstanding professionals, and facilities have made it possible to partner with internationally recognized culinary schools, such as "Paul Bocuse Lyon Culinary Arts Institute". International partnerships like this allow its students to participate in more culturally diverse experiences and expose them to the highly competitive business world.

MMCI will provide comprehensive training in cuisine and pastry to culinary professionals and enthusiasts. The curriculum is based on European cuisine with an emphasis on French, Italian and Spanish techniques. In addition to those classical cooking methods, it will also explore the American regional cuisine, Asian cuisine and the latest trends including Molecular Gastronomy, preparing its students for an international career in the food industry. Students will be trained alongside masters of the craft who share their world experiences and encourage them to develop creativity and originality.

The culinary arts program will provide you the opportunity to develop your skills through demonstration followed by hands-on practical application in professionally equipped kitchens. As part of this dynamic environment, students are immersed in the culinary and hospitality worlds, spending a significant time in the kitchen applying skills and techniques.

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