Baking and Pastry Arts

Diploma in Baking and Pastry Arts
Kitchens Are Open, Class Sizes have been reduced, social distancing is in-place, live online classes when not on campus
Overview

Baking and Pastry Arts 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 the Culinary Institute of Virginia (CIV), ECPI University’s College 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 baking and pastry arts program, you could earn a diploma in Baking and Pastry Arts in as little as 40 weeks. Experienced chef instructors will guide you through the science and art of creating delectable baked items and pastries as you prepare for an intensive but exciting externship.

If interested, students can also earn a Baking and Pastry Arts degree in less than 15 months

Program Description

From basic breads to custom cakes, students will gain experience preparing a variety of products at various production levels. Students will apply learned skills and gain additional real-world experience through externship.

The Precision of Baking:

The science of baking is explored in a hands-on environment. A firm understanding of the most basic concepts will pave the way for truly creative work.

  • Weights, Measures & Baker’s Math
  • Methodology of Mixing & Baking Methods
  • Artisan Breads, Sweet Doughs & Laminated Pastries
  • Piping, Torting & Icing

The Art of Pastry:

The advanced curriculum integrates multiple production and presentation techniques to create products that taste as good as they look.

  • Petit Fours, Custards, Crèmes & Frozen Desserts
  • Multi-layer Tiered Cake Design, Production & Transportation
  • Sugar, Chocolate & Pastillage Showpieces
  • Plating, Buffet Presentation & Tableside Cookery

The Business of the Bakeshop:

Operational issues that lead to profit or loss are studied throughout the program, taking into account current trends and industry standards.

  • Kitchen Sanitation & Safety
  • Mise en Place & Production Efficiency
  • Purchasing, Ingredient Functionality & Cost Control
  • Principles of Nutrition & Alternative Baking Methods
Possible Career Track

Baking 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 bakeries 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.

 

Curriculum

Core Curriculum

35 semester credit hours

Course IDCourse NameCredits
BPA110Principles of Baking and Pastry Arts 2
BPA120Basic Cakes and Tarts 2
BPA130Artisan Breads and Viennoiserie 4
BPA225Chocolate and Confectionery Artistry 2
BPA235Advanced Pastry Design 2
BPA245Alternative Baking 2
BPA265Petit Fours, Custards, and Glaciers 2
BPA275Baking and Pastry Capstone 4
CAA115Kitchen Essentials 3
CAA201Banquet and Buffet Service 2
CAA255Procurement and Food Service Cost Control 3
CAA260Culinary Nutrition 3
CAA270Supervision for Food Service 3
CAA280Externship-CUL I-a 1

Self Integration

3 semester credit hours

Course IDCourse NameCredits
CAA100Essentials for Success3
Outcomes

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
Program Guide