Stratford University – Associate of Applied Science (A.A.S.) in Baking and Pastry Arts
Locations: Falls Church, VA – Woodbridge, VA
Associate of Applied Science (A.A.S.) in Baking and Pastry Arts
The mission of the AAS Degree in Baking and Pastry Arts is to give students the skills in order to pursue careers as pastry chefs. This program will stress the general skills required of all food service professionals from critical thinking and professionalism to an understanding of food safety, nutrition, and service, while emphasizing baking and pastry-specific skills.
The AAS Degree program includes core requirements, elective requirements, and general education requirements. The total requirement is 90 quarter credits and normally takes 60 weeks to complete.
Pennsylvania Culinary Institute – Le Cordon Bleu Pâtisserie and Baking Diploma
Location: Pittsburgh, PA
Le Cordon Bleu Pâtisserie and Baking Diploma
For those whose culinary passions involve the pâtisserie and baking arts, the Le Cordon Bleu program can provide a winning recipe of intensive, practical and comprehensive training and education. This renowned, professional program covers an array of proficiencies in pâtisserie and baking skills including artisan bread production; design and creation of chocolate/sugar showpieces; classic European pastry production; fine pâtisserie and more. Students are also exposed to the different styles and experiences of our chef-instructors who encourage each student to explore and develop his or her own distinct style and creativity.
Oregon Culinary Institute – Baking & Pastry Arts Diploma
Location: Portland, OR
Baking & Pastry Arts Diploma
Designed to prepare the graduate for an entry-level position in a variety of food service industry work settings. The program emphasizes safety, sanitation, the understanding of weights and measures, ingredients, baking methods, and the development of basic skills. Students learn through a combination of lecture, demonstration and extensive practice in kitchen labs. They also gain valuable practical experience producing breads and desserts for the school’s open-to-the-public restaurant.
The Baking & Pastry Diploma program is comprised of two eight-week terms or 32 weekends, plus a 240-hour externship.
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