Remington College Nashville Campus has some sweet news. The nonprofit college has added Chef Cornelia Cruson to its faculty to head up its new Baking and Pastry Diploma Program.
Cruson brings decades of industry experience to the role.
She graduated with an associate degree from Johnson & Wales Culinary School in 1997. Immediately after graduation, she set off to establish herself in the hotel and resort industries. Throughout her 25-year career, she has worked in retail bakeries, retirement communities, and large hospital and college systems. She has also run and managed her own bakery.
The new Baking and Pastry Diploma Program is designed for students who wish to pursue entry-level positions in restaurants, hotels, commercial kitchens, and beyond.1 Course content includes ServSafe® food handling, culinary math, contemporary cake and decoration, basic chocolate techniques and more.
Graduates will be awarded a Diploma in Baking and Pastry upon successful completion of all program requirements.2
Cruson said she looks forward to sharing her knowledge and motivating students to turn their passions into a purposeful and joyful career.
