Program offered is an Associate.

Intensive Training for Professional Bakers or Pastry Chefs

Students in the Pâtisserie and Baking Program receive intensive training in baking and pastry arts fundamentals through demonstration followed by practical application. The goal is to prepare graduates with the high level of skills necessary for entry- to mid-level positions such as a professional baker, decorator or pastry chef.

Students successfully completing either of the Pâtisserie and Baking Programs will have received training for positions such as cake decorator, assistant pastry cook, baker, pastry cook, and pastry chef. Additional experience may be required for some positions. Potential places of employment include hotels, resorts, restaurants, catering companies, bakeries, cruise ships, and any other venues where quality baked goods and pastries are produced.

Primary Program Objectives

• Master fundamental baking skills through hands-on teaching as well as the theoretical knowledge that underlies competency in the field.
• Develop skills in baking and pastry preparation with elements of plated desserts, international creations, and centerpieces.
• Learn how to create magnificent showpieces and displays. Cake decoration includes simple royal icing as well as a range of wedding cake styles.

The Associate of Applied Science in Le Cordon Bleu Pâtisserie and Baking includes industry-relevant general education courses in addition to hands-on kitchen classes.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosure.

Campus Offerings