نظرة عامة على البرنامج

Baking and Pastry Arts

Overview

The Associate in Baking and Pastry Arts program at the Culinary Institute of America (CIA) offers students a pathway to pursue their dreams of running a bakery or café, designing exquisite cakes, and preparing elegant desserts for catered events. This program is designed to equip students with the skills necessary for a successful career in the creative pastry arts within a two-year timeline, emphasizing hands-on learning through expert instruction.

Quick Facts

• Start Dates: September, January, April*
• Campuses: New York, California, Texas
• CIA Core Advantage: Baking
• Internship Included: Yes

*April start not available in California and Texas

Program Highlights

• Instruction in crafting high-end products such as chocolates, confections, pastries, artisan breads, cakes, and plated desserts.
• Comprehensive study of pastry techniques, baking ingredients and technology, and design principles.
• Real-world experience provided through a paid internship semester at one of CIA's network of over 2,000 food industry partners.
• Business skills development through courses in management, communications, and finance.
• Practical insights into operating a retail bakery through hands-on experience at CIA's bakery café, which serves thousands of customers annually.
• Opportunities to network with leading baking and pastry employers who actively recruit CIA graduates.

Careers

Graduates of the Baking and Pastry Arts program can explore diverse career options, including positions in:

• Bakeries
• Bistros
• Hotels
• Private clubs
• Resorts
• Restaurants

Curriculum

New York and California Campuses

The program consists of a 64-credit Associate in Occupational Studies (AOS) in Baking and Pastry Arts, which includes:

• 50.5 credits in baking and pastry arts requirements
• 4.5 credits in business management requirements
• 3 credits in culinary science requirements
• 6 credits in liberal arts requirements

The curriculum provides a hands-on experiential foundation, covering specialty breads, confectionery art, production desserts, design, advanced baking principles, menus, and café savory foods.

As part of the program, students gain real-world experience through a semester-long internship at CIA-approved businesses, complemented by training in the kitchens and dining rooms of CIA's award-winning public restaurants.

Texas Campus

The program consists of a 67-credit Associate in Applied Science (AAS) in Baking and Pastry Arts, which includes:

• 50.5 credits in baking and pastry arts requirements
• 4.5 credits in business management requirements
• 3 credits in culinary science requirements
• 9 credits in liberal arts requirements

The curriculum mirrors that of the New York and California campuses, emphasizing hands-on learning through internships and in-class experiences.

Faculty

Students learn from experienced educators and industry experts who are dedicated to student success. Faculty members include:

• Noah Carroll '06/'23: Associate Professor of Baking and Pastry Arts, New York
• Lauren Haas: Professor of Baking and Pastry Arts, California
• Alain Dubernard: Professor and Team Leader of Baking and Pastry Arts, Texas
• Rachel Wyman '05: Assistant Professor of Baking and Pastry Arts, New York

School of Baking and Pastry Arts

The School of Baking and Pastry Arts at CIA is dedicated to advancing the skills of students through state-of-the-art facilities, industry partnerships, and exposure to a range of contemporary methods and concepts, including baking for special dietary needs such as vegan, gluten-free, no-sugar, and dairy-free diets.

With a commitment to innovative education, the faculty brings extensive industry experience and creativity to the learning process, preparing graduates to excel in the culinary world.