114 Baking Preparatory Programs

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.

Top professionals in the culinary arts do more than just cook. They manage restaurants, cater special events, offer personal chef services, and more. For many, however, the ultimate goal is to own their own restaurant – to create a place that reflects their culinary passions and lets them share their style and personal panache with the world.

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.

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.

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.

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.

The Baking Skills program has been specifically designed to meet industry demands for professional bakers. Whether you aspire to work within a large company or want to pursue your own baking business, the fundamental baking skills you'll learn in this culinary arts program will get you there. From covering fine decorating and finishing skills to large-quantity production techniques, this program will make you work-ready upon graduation. To further increase your employability, you'll leave the Baking Skills program with important industry certifications such as Smart Serve, Safe Food Handlers and CPR.

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.

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.

The Baking Skills program has been specifically designed to meet industry demands for professional bakers. Whether you aspire to work within a large company or want to pursue your own baking business, the fundamental baking skills you'll learn in this culinary arts program will get you there.

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 techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche: if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you! If you are a pastry chef wanting to add a new skill to your repertoire, a chef wanting to prepare in-house bread in your restaurant, a career switcher, or a future artisanal bread-baking entrepreneur, this program will provide you with a good understanding of the workings and the chemistry behind traditional baked goods and the manual techniques to create them on your own.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy. 

For the next generation of professionals who want to learn about pastry, confectionery, chocolate making and complete their chef's training or enter the world of sweet cuisine for the 21st century. Discover the sweet art of pastry and chocolate making in this introductory course that will lead you to explore the world of desserts for restaurants in an international environment.

The "Master of Pizza", available exclusively in Florence (Tuscany), is a 70-hour intensive course over two weeks, where participants master dough fermentation, topping selection, and professional baking techniques. Every step is hands-on, ensuring a real-world learning experience.

Earn the globally recognized Le Cordon Bleu Diplôme de Pâtisserie and master the art of pastry and baking. This program offers expert training through three levels—Basic, Intermediate, and Superior—equipping you with advanced techniques to create exceptional desserts and showpieces.