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Sudbury Catholic Students are Real “Ace of Cakes”!

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Marymount student Carlie Vautier (Grade 12) proudly shows off the masterpiece that she and the other Dual Credit students created at Cambrian College.

May 13, 2010 - TLC’s show “Ace of Cakes” has nothing on the students enroled in the Exploring Baking and Pastry Arts Dual Credit program at Cambrian College. Sudbury Catholic students Amber Walker (Marymount Academy, Grade 12) and Carlie Vautier (Marymount Academy, Grade 12) were able to show off their extreme baking skills recently as their class was commissioned to create a cake for retiring Cambrian Professor Rick Cooper. Cooper is the Coordinator of Art and Design Fundamentals program and is known for his passion for sailing and his love of bowties. The Dean’s office asked the bakers-in-training if they could produce a cake that paid tribute to Cooper. The end result was a cake entitled “The H.M.S. Bowtie” which was a stunning three tiered cake - each tier a different mouth-watering flavour.
Gaston Theriault, College Link Consultant for the Catholic School Board was amazed with the students’ final product. “What is astounding is that they do everything from scratch in this program,” Theriault said. “Nothing comes out of a box and everything is done on site.”
Kelleen Schonfeldt, Student Success Coordinator for the college spoke glowlngly about the program. "It is all about finding their passion,” Schonfeldt said. “It is so important that they take this great opportunity to find their own place in this program and by exploring the dual credit initiative, the students are able to do things outside of what they might not have considered otherwise.”
As people gathered around the cake to admire it from up close, student Carlie Vautier couldn’t help but smile proudly. “I have always been into cooking and baking,” Vautier said. “I looked into summer programs and found out about this program, applied and was accepted. Being in this program allowed me to see that my strengths are in baking and I do now think I have a future in this industry.” Vautier also spoke very highly of the staff at Cambrian and how supportive they have been throughout the term. “They really treat us like mature adults and give us a real college experience, especially Dual Credit Chef and Professor Lynne Van Beek. She is an amazing teacher and has really made it possible for us to be so successful.”
Many of the students have already found summer jobs in the industry. As well, many are considering registering for the second semester of the Baking and Pastry Arts program at Cambrian as their current program counts as semester one.

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