The 20-week professional Pastry and Baking Course is a comprehensive, intensive, hands-on program designed to meet the needs of students wishing to obtain a broad and thorough foundation in pastry, baking, and confectionery arts. Students will cover the entire spectrum of products from pastries to chocolates to bread, and everything in between.
WE ARE PROUD TO OFFER THE FOLLOWING COURSES
Principals of Patisserie
Breads and Breakfast Pastries
French Cakes and Tarts
Petits Fours and
Chocolate and Sugar Decoration and Sculpture
Celebration Cake Making
Ice Cream and Sorbet
Recipes may contain nuts, dairy, eggs, sugar, alcohol, animal-based gelatin, and gluten.
Job Opportunities per each full time Graduate
Partners for Job Shadow Opportunities
Chef to Student Ratio