Institute of Culinary Education – Pastry Arts Diploma
Location: New York City, NY
Pastry and Baking Arts Diploma
The program was created and is overseen by Chef Nick Malgieri, world-renowned author, TV personality and former executive pastry chef at Windows on the World.
The content of the program is international in its scope. It offers students a comprehensive hands-on experience of the components of baking and includes units on everything from breads and cakes to confections and frozen desserts.
Most lessons conclude with a group tasting and a critique of that day’s work by the chef-instructor, so that students continue to develop their palates, identify successes and learn to solve problems. Homework, a crucial adjunct to in-class learning, is assigned regularly to acquaint students with upcoming topics.
The curriculum is grounded in ICE®’s five-point model of skill development: theory, technique, palate training, speed and teamwork. This approach assures that students progress quickly yet thoroughly through the program, while learning the elements that are essential for a successful career.
The content of the program is international in its scope. It offers you a comprehensive hands-on experience of the components of baking and includes units on everything from breads and cakes to confections and frozen desserts. Most lessons conclude with a group tasting and a critique of that day’s work by the chef-instructor, so that you continue to develop your palate, identify successes and learn to solve problems. Homework, a crucial adjunct to in-class learning, is assigned regularly to acquaint students with upcoming topics.
The small class size, never more than 16 students, ensures individual attention, which helps each student to progress through the program and to gain confidence and proficiency.
After in-class training, students move off-site to participate in a 210-hour externship. There you’ll put your skills to the test and continue the educational process in a restaurant, hotel or catering kitchen or other culinary enterprise.
The Pastry and Baking Arts program consists of 610 instructional hours. Students are in the classroom for 400 hours and are on their externships for 210 hours. To provide the utmost flexibility, we run many different schedule options for our Pastry and Baking Arts diploma, including morning, afternoon, evening and weekend schedules.
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French Culinary Institute – Pastry Arts Diploma
Location: New York City, NY
Baking and Pastry Arts Diploma
Every nuance of the curriculum that will guide and inspire you was created by pastry legend Jacques Torres, our Dean of Pastry Arts. He’ll even perform some unforgettable demos himself. To bring his vision to life, Chef Torres summoned top pastry chefs from around the world to be your instructors. Under the watchful eye of such a passionate and accomplished faculty, you’ll practice, bake, cook, and create in small classes, while being exposed to masters of the industry. Such comprehensive training — intense, thorough, and fast — is a hallmark of The FCI.
With our Total Immersion(SM) method of training the atmosphere is electric, the feedback is immediate, and the learning is thorough and fast. That means it takes just 6 months by day, or 9 if you train at night, to learn the pastry skills that other schools take years to teach. So if you’ve been dreaming of a new career in pastry, it’s less than a year away.
International Bread Baking Diploma
At The French Culinary Institute, our Total Immersion(SM) method can fully train you to bake a range of international artisan breads in eight exhilarating weeks. This is the kind of intense, hands-on training that’s a hallmark of The French Culinary Institute.
Working closely with your Chef-Instructors, you’ll build an impressive repertoire that includes the crusty ciabatta and crunchy grissinis of Italy, the flours and sours of Germany, and the delicate baguettes of France. You’ll learn the basics and theory that help unravel the magic and mystery of bread. Including how factors like flour milling, rising time, kitchen humidity, and the weather can affect taste and texture—and how to adjust for consistently spectacular results.
Learn more by watching the video below..
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Culinary Institute of America – Pastry Arts Bachelor of Professional Studies (B.P.S) Degree
Location: Hyde Park, NY
Bachelor of Professional Studies (B.P.S.) in Baking & Pastry Arts
Today’s baking and pastry leader is equal parts artist, culinarian, and business visionary. In the CIA’s 38-month Bachelor of Professional Studies (B.P.S.) program, you will gain extensive experience in the bakeshop. You’ll also learn the principles of effective leadership and explore subjects that will broaden your perspective and stimulate your creativity.
You will also:
* Develop proficiency in creating hearth and specialty breads, desserts, pastry, pâtisserie, and confections
* Practice basic cooking and explore nutrition, writing, menu development, communication, food safety, and cost control
* Gain practical experience in an 18-week paid externship
* Explore the diverse languages, history, and baking and pastry traditions of the world
* Discover how to make your baking and pastry business profitable by studying marketing, computers, and finance
* Learn how best to work with and supervise others through subjects such as interpersonal communication, psychology, ethics, and management
Associate of Occupational Studies (A.O.S.) in Baking & Pastry Arts
Your future is in your hands with the CIA’s Associate in Occupational Studies (A.O.S.) in Baking and Pastry Arts degree. In the 21-month Associate Degree in Baking and Pastry Arts program, you will practice both the technical skills and the fine art of baking and pastry with hands-on instruction in our bakeshops.
In this program, you will:
* Develop proficiency in creating hearth and specialty breads, desserts, pastry, pâtisserie, and confections
* Practice basic cooking and explore nutrition, writing, menu development, communication, food safety, and cost control
* Gain practical experience in an 18-week paid externship
Learn more by watching the video below..
