The staff and faculty seek to help the student develop positive self-images as well as marketable skills The faculty, using modern educational techniques, teaches the students in a realistic job setting. Students attain the skills needed and a foundation of theories to be innovative in their future growth.
Technical skills are taught and practiced
There are a great many things to learn about the culinary industry; but most of the skills needed are built on a foundation of good technique. JNA’s programs are designed to give students a strong foundation of techniques to develop their career path upon.
Everything new or great in the pastry field begins with the base skills taught in our classes and reinforced in our hands-on labs.
Proper equipment utilization
Disciplined measuring and mixing skills
Applying techniques and formulas used by pastry chefs.
Theories are investigated.
Students are given how along with the why so they can develop their own formulas and be on the cutting-edge of the industry before long. Pastry arts training is not just about reading a formula and following instructions; it more about the how and why the ingredients are transformed.
Innovative cooking and presentation skills are explored
Gaining firsthand knowledge of where the base techniques are heading
Industry and social trends are discussed in class as well as labs
Utilization of scientific and equipment advances
Balance and symmetry are explored.
Students are given insight into the determination needed to progress in the hospitality career path.
Over 100 years of combined experience shared by instructors lead a thorough representation of the hospitality industry in its varied forms
Our location in center city Philadelphia allows student the opportunity to explore a limitless variety of culinary/hospitality concepts.
Through classroom demonstrations by innovative chefs and class field trips restaurant and other hospitality locations students are given the opportunity to meet the movers and shakers of our industry..