24 Pastry Degree Programs in USA

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 Associate Degree in Baking and Pastry Management develops knowledge and skills in the baking and pastry field in this hands-on program. Supporting courses cover a range of topics, including hospitality supervision, catering, food service sanitation, purchasing, and management cost controls.

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.

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 Culinary Arts (CUL) program is among the few culinary programs accredited by the prestigious American Culinary Federation Education Foundation (ACFEF). Course content emphasizes “hands-on” lab work and a variety of flexible teaching techniques designed to meet the needs of diverse learning styles. Emphasis is placed on the necessity for the modern culinary professional to understand global food trends and international flavor principles in a working environment sensitive to cultural and general differences.

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.

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 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.

The baking and pastry arts certificate program provides the skills necessary to enter bakeries, pastry shops, restaurants and hotel bakery and pastry kitchens. The curriculum prepares students in quality baking and pastry preparation. The two core courses start with the fundamental skills and build gradually to the more advanced and refined skills. Topics covered include professionalism, safety and sanitation, dietetic baking, baking processes and techniques, pies, tarts, contemporary tortes, French pastry, cold and frozen desserts, chocolates, cake decoration, breads, cookies and many other related nutritional desserts.

The Baking and Pastry Option provides students with an opportunity to explore their interest in the pastry field while maintaining fundamental concepts in core culinary courses. Students may use this degree to transfer to a four-year institution.

If you love the art and science of creating a beautiful cake or pastry, a career in the baking and pastry arts could be the perfect fit for you. If you are interested in the little details that result in the tastiest breads and desserts, our Baking and Pastry Arts certificate can give you the foundation you need to succeed in this industry.

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.

Future bakery owners and pastry chefs will find the path to sweet success in our Associate of Science in Pastry Arts program.

Future bakery owners and pastry chefs will find the path to sweet success in our Associate of Science in Pastry Arts program.

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