Baking and Pastry Arts
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.*
* Derived from U.S. Dept. of Labor Bureau of Labor Statistics Occupational Outlook Handbook, 2012-13 Edition
35 semester credit hours
Course ID Course Name Credits 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
3 semester credit hours
Course ID Course Name Credits CAA100 Essentials for Success 3
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
- Download Program Guide (459.95 KB)