Baking and Pastry Arts Diploma

Baking and Pastry Arts

Baking And Pastry Arts
Baking and Pastry Arts
Diploma
Overview

Baked goods and pastries offer culinary professionals the chance to blend their cooking skills with a dash of creativity and a pinch of artistry. If creating sumptuous tarts and clever cakes sounds like a recipe for your future, consider Culinary Institute of Virginia (CIV), ECPI University’s School of Culinary Arts. Here, award-winning chefs with “real-world” experience are prepared to help you enter this dynamic segment of the food service industry.

Through CIV’s hands-on program, you can earn a diploma in Baking and Pastry Arts in as little as 40 weeks. Experienced chef instructors will guide you as you work with industry-standard equipment and prepare for an intensive but exciting externship. If interested, you can also earn an Associate of Applied Science Degree in Baking and Pastry Arts in less than 15 months.

Program Description

The Baking and Pastry Arts Diploma program combines both the theory and science of baking with practical applications, allowing students to acquire the knowledge and skills necessary to compete for employment in the baking and pastry profession. After training in our well-equipped professional kitchens, graduates should be able to:

  • Apply sound judgment and ethical practices in the professional baking and pastry environment
  • Ensure a safe and sanitary bake shop
  • Apply learned baking and pastry techniques and proper professional equipment use
  • Collaborate effectively with team members to achieve success
  • Develop and execute recipes for small and large production levels
  • Utilize alternative baking techniques to accommodate specialty diets and allergies

You’ll work closely with CIV’s highly-accomplished chefs in specialties like:

  • Cakes and Tarts
  • Artisan Breads and Viennoiserie
  • Chocolate and Confectionary Artistry
  • Pastry Design
  • Petit Fours, Custards and Glaciers

Possible Career Track

Bakers and pastry artists work in a wide variety of work settings including bakeries, grocery stores, restaurants, hotels/resorts, manufacturing, and contract dining facilities. Retail bakers produce smaller quantities of baked goods. Some own bakery shops or other types of businesses which means they also oversee the entire baking process, including hiring, training, and supervising staff. They also handle financial matters such as budgeting, purchasing, and estimating.

Commercial baking positions are also available in manufacturing facilities which produce breads and pastries in large quantities for distribution using high-volume mixers, automated machines, industrial ovens, and conveyors. They follow daily instructions for production schedules and recipes, and also may develop new recipes.*

* Derived from U.S. Dept. of Labor Bureau of Labor Statistics Occupational Outlook Handbook, 2012-13 Edition

Curriculum

Program Requirements

Core Curriculum

35 semester credit hours

BPA110

Principles of Baking and Pastry Arts

2

BPA120

Basic Cakes and Tarts

2

BPA130

Artisan Breads and Viennoiserie

4

BPA225

Chocolate and Confectionary Artistry

2

BPA235

Advanced Pastry Design

2

BPA245

Alternative Baking

2

BPA265

Petit Fours, Custards, and Glaciers

2

BPA275

Baking and Pastry Capstone

4

CAA115

Kitchen Essentials

3

CAA201

Banquet and Buffet Service

2

CAA255

Procurement and Food Service Cost Control

3

CAA260

Culinary Nutrition

3

CAA270

Supervision for Food Service

3

CAA280

Externship-CUL I-a

1

Self Integration

3 semester credit hours

CAA100

Essentials for Success

3

Program Outcomes

  • Apply sound judgment and ethical practices in the professional baking and pastry environment.
  • Apply Serve-Safe standards to insure a safe and secure bakeshop.
  • Apply learned baking and pastry technical and analytical skills.
  • Communicate effectively to various audiences.
  • Practice continuous improvement in the Baking and Pastry Arts.
  • Collaborate effectively with team members to achieve success.

For cost, financing and time frame information, click here.