103 Find a pastry degree
- Port-Valais, Switzerland
Full time
3 years
On-Campus
English
This business-focused culinary degree helps you build the foundation in kitchen fundamentals & business, by linking practical skills to academic knowledge. Choose between pathways in Culinary Arts, Pastry & Chocolate Arts, or Vegetarian Culinary Arts.
- Online Canada
Full time
2 years
Distance Learning
English
Centennial College's Baking and Pastry Arts Management program will build on fundamental baking and pastry arts skills to prepare you for a management role within the baking sector. Whether it's menu design, purchasing, planning or execution, baking management is an essential skill to convert your passion into business success.You'll graduate with important industry certifications such as Smart Serve, Safe Food Handlers and CPR, making you job-ready.
- Online Canada
- Toronto, Canada
Full time
2 years
Distance Learning
English
Centennial College's Baking and Pastry Arts Management program will build on fundamental baking and pastry arts skills to prepare you for a management role within the baking sector. Whether it's menu design, purchasing, planning, or execution, baking management is an essential skill to convert your passion into business success. You'll graduate with important industry certifications such as Smart Serve, Safe Food Handlers, and CPR, making you job-ready. Many graduates from this Baking and Pastry Arts program have secured employment within major hospitality brands in the hotel, resort, and restaurant industries as well as within large-scale commercial baking companies.
- Barrie, Canada
Full time
1 year
On-Campus
English
Begin your career as a baker or pastry chef! Through hands-on training, students will study traditional and contemporary baking methods, the basics of pastry, cake decorating and contemporary dessert plating. Through classroom lectures, students learn baking theory, nutrition, trade calculations, sanitation, food safety and business concepts to support skills used in the daily operation of a bakery. Using global industry trends, graduates are prepared to critically think, innovate, and to professionally apply business management skills for lifelong career success as a baking professional in all sectors of the food service industry or as entrepreneurs.
- L'Hospitalet de Llobregat, Spain
Full time
10 months
On-Campus
Spanish
The Master of Management in Professional Pastry, at Barcelona Culinary Hub, is a reference program in the field of pastry at a national and international level. Designed to go beyond the transformation of agri-food products, this master's degree embraces a culture of constant innovation and dedication in the art of pastry. In addition to the solid practical and technical foundations, the program also prioritizes key aspects such as space and packaging design, thus creating comprehensive training in pastry.
- Parma, Italy
- Colorno, Italy
Full time
2 months
On-Campus
English
Learn the art of French and Italian pastry creation with French and Italian Pastry Arts Diploma, a fully immersive course taught across two countries. Designed for pastry lovers, this unique program offers: 8 weeks of hands-on, personalized trainings 1 month internship in France or Italy (optional) a prestigious joint-diploma from two internationally recognized institutions
- Online Canada
- Toronto, Canada
Full time
2 years
On-Campus
English
Centennial College's Baking and Pastry Arts Management program will build on fundamental baking and pastry arts skills to prepare you for a management role within the baking sector. Whether it's menu design, purchasing, planning, or execution, baking management is an essential skill to convert your passion into business success. In the Baking and Pastry Arts Management courses, you'll work in baking and pastry labs, including Centennial College's one-of-a-kind commercial bakeshop as well as an on-campus cafe, restaurant and event centre. In these real-world environments, you'll hone your skills before beginning a 14-week work-integrated learning opportunity with one of the College's industry partners.
- Toronto, Canada
Full time
2 years
On-Campus
English
Located in the heart of downtown Toronto, George Brown puts you at the center of the Baking and Pastry industry in Canada. Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patisserie training and the management skills you need to operate a successful business.
- Dijon, France
Full time
6 weeks
On-Campus
English
Indulge your passion for French gastronomy with an exquisite experience in the renowned Burgundy region! If you are a beginner or an aspiring entrepreneur wishing to discover the world of cooking and pastry – Immerse yourself in our exclusive Mastering the Basics of French Cuisine and Pastry program that seamlessly blends the art of pastry and cuisine, wine expertise, and essential entrepreneurial skills. Elevate your stay in France with a curated journey that celebrates the culinary wonders of Burgundy.
- Barrie, Canada
- Online
Full time
1 year
On-Campus
English
Begin your career as a baker or pastry chef. Make a lot of dough! Rise from basics to whole bakery business development in just eight months. Begin your career as a baker or pastry chef! Through hands-on training, students will study traditional and contemporary baking methods, the basics of pastry, cake decorating and contemporary dessert plating.
- Santa Barbara, USA
Full time
On-Campus
The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry. This unique program mirrors industry standards by providing training in a realistic work environment. Students have the option of selecting either hotel or restaurant/ culinary program tracks.
- Barcelona, Spain
Part time
9 months
On-Campus
English, Spanish
Our most ambitious pastry program. Start your career as a professional pastry chef with our master Pastry Chef Diploma, by learning everything from the basics to the highest level of specialization. A 360º experience in the world of professional pastry and chocolate making.
- Santa Clara, USA
Full time
60 hours
On-Campus
English
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.
- Riverside, USA
Full time
1 year
On-Campus
English
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.
- Manresa, Spain
Full time
2 weeks
On-Campus
English
The Pastry, Baking and Chocolate Intensive Summer Program teaches about the evolution of Catalan pastry: traditional vs. modern. Introduction to the Chocolate World includes the Tempering technique, flat chocolate design, chocolate bonbon, chocolate molds, and artistic design. Different types of bread, puff pastry, and viennoiserie (Ensaïmada, Coques i Tortells, Croissant, Brioix...), and Catalan Hors d'oeuvre.