Located just north of Seattle, the Baking and Pastry Arts program at Edmonds College prepares students for a career in the baking industry. Students can choose to earn a one-year Baking Certificate or a two-year Associate of Technical Arts (ATA) Baking Degree. Students will learn important foundational skills, such as entremet, specialty cakes, plated desserts, tarts, petit fours, French pastries, artisan bread, and viennoiserie. In addition to fulfilling the role of the purchaser, bakery manager, and sous chef, degree students will also create chocolates, confectionery, a wedding cake and an edible showpiece.

The Baking & Pastry Program at Riverside City College focuses on professional learning objectives through our Career & Technical Education division. As the program unfolds, students within our community and surrounding areas will learn the fundamentals of baking and pastry arts, from yeast dough formulation to cakes and pastries from around the globe. Additionally, students will learn the proper food safety and sanitation practices set forth by industry benchmarks. This knowledge is captured through traditional styles of learning, as well as a hands-on approach where students can grasp a better understanding of the material. As they advance through the program, students continue representing their personal styles and cultural backgrounds through their plated desserts to advanced techniques such as chocolate and sugar artistry. Students are encouraged through critical thinking on how baking ingredients function and the roles they contribute throughout the baking process. To further enhance their knowledge and outreach within the community, students will need to communicate and collaborate with industry partners and leaders to solidify their learnings.

The Associate Degree in Baking and Pastry provides marketable skills necessary for advanced success in the baking and restaurant industry. Graduates learn management theory, business operations, and baking and pastry skills necessary to start their pastry operations or assume management positions in pastry, catering, and restaurant firms. Core classes should be taken in the recommended order for maximum success.

Laney College offers two majors in the Culinary Arts. These two-year certificate programs provide students the practical knowledge, skills and experience to succeed in creative and rewarding careers in the restaurant and hospitality industry.

If you love cooking, have a passion for food and have always dreamed of being a chef, Bellingham Technical College’s Culinary Arts associate degree program is for you.

Building from a foundation in Culinary Arts, the Baking & Pastry Option encourages students to expand their full set of classical skills. The routine practice of fundamental techniques and procedures and creative and artistic culinary creations in the cooking and baking labs will develop proficiencies in a broader range of culinary endeavours.

CINY’s Baking and Pastry program is for students who are passionate about the culinary industry but want to specialize in a particular niche. You'll learn about pastry making, safe food handling, cost control, and food purchasing. A capstone course provides direct experience in the student-run Pastry Kiosk and Dining Lab.

This six-quarter program prepares graduates to enter the baking and pastry profession with confidence. Students learn the science behind baking in lecture and application. They apply this

The Culinary Arts program provides students with the opportunity to acquire a strong theoretical knowledge base, critical competencies, practical skills, and professional demeanour and behaviour necessary to perform successfully and creatively in the culinary arts and food service industry.

The Advanced Baking and Pastry Certificate of Achievement is designed to provide students with a comprehensive understanding of baking and pastry techniques, as well as the business skills necessary for success in the industry. Students will complete a series of courses focused on advanced baking and pastry concepts, including pastry arts, bread baking, cake decorating, and dessert production. Additionally, students will gain practical experience through hands-on lab courses and may have the opportunity to participate in internships or externships with local businesses.

The Baking and Pastry Arts AAS is designed to expose students to the step-by-step process, from foundation to advanced skill mastery, of classical and contemporary baking and pastry techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry.

This program will allow students to gain the necessary theoretical and practical knowledge to become a successful pastry professional. Concepts of baking theory and nutrition; bread, rolls, and bakeries; production pastry techniques; and cake production and decoration will lay the foundation for essential pastry-related skills.

NCCC’s Culinary Arts program provides students with hands-on as well as theoretical aspects of foodservice. Graduates enter the job market with above entry-level skills and a background which enhances their chances for upward mobility.

In 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 upon 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 by 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 foodservice 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 foodservice 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.

This specialized culinary program develops students' knowledge and skills to produce pastries; yeast-raised products; quick breads; chocolates and confections; cakes and decorating; ice creams; and frozen and fruit desserts.