Baking & Pastry

I want to make my passion my career.

It’s hard to find someone who doesn’t like dessert. It’s not easy to find someone who has the talent, passion, and imagination to turn desserts into works of art. This is serious stuff—especially in a culinary industry that grows more competitive and demanding every day. It’s why restaurants often call on the creativity of pastry chefs and bakers to help give them an edge. If you’re ready to put your talents to the test, the place to start is our Houston Baking & Pastry programs, including our Baking & Pastry Associate of Applied Science Degree. While you’ll focus on the pastry arts, we will provide a well-rounded education—from plating a dessert to preparing confections to managing a commercial kitchen. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty* who want to help you find your place in the world.

*Credentials and experience levels vary by faculty and instructors.

Degrees Offered

Associate of Applied Science in Baking & Pastry

Quarter Credit Hours:

Timeframe:

6 Quarters

View Academic Catalog

Diploma in Baking & Pastry

Quarter Credit Hours:

Timeframe:

4 Quarters

View Academic Catalog

Meet our Alumni

Andray Clarke

General Education , 2012

"The Art Institute of Houston opened the doors to design for me. I have always been aware of my passion but didn't have the direction or knowledge to make it work for me."
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Andray Clarke

Andray A. Clark creates illustrations, animations, and 2D/3D modeling for Superior Energy Completion Services in Houston, Texas. Andray is an active serviceman. He’s spent eight years in the United States Navy, earning the rank of Petty Officer 3rd Class. Andray is the only illustrator within the company and he’s careful to manage each project to ensure it’s completed in a timely manner. “I love my job and the clients love my work, so it is always worth it.”

Andray is proud to have completed his education and set a positive example for his children. “Most families I knew growing up didn’t see college graduation as a possibility. I’m proud to show my kids that this is one of the many options that can be accomplished by hard work and dedication.” Andray says he comes for a family of creative artists. His mother is a nurse who also works as an artist, decorator, and florist. He enjoys the opportunity to be creative and innovative. “This field is [on the forefront] of technology. The products that we have been trained to produce have multiple end users and [are] in demand.”

Andray, who in 2012 earned a Bachelor of Science in Design & Technical Graphics from The Art Institute of Houston, says his education opened the door to a career in design. “I have always been aware of my passion [for design] but didn’t have the direction or knowledge to make it work for me.” He recommends that current students work hard and discover their strengths. “Search for what you love and point it toward a career path.” Andray believes that successful illustrators and animators must also stay ahead of the curve. He says that future industry trends include evolving rendering software, using animation and 3D models for marketing, growing minority-owned business, and understanding marketing and educational material.

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Brian Jones

Culinary Arts , 2015

"[My education] taught me how to be a balanced and well-rounded chef. I learned about the importance of attention to detail and consistency."
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Brian Jones

Brian Jones is a culinary assistant at Walt Disney World in Orlando, Florida. He assists in the presentation and preparation of food. “Every day begins and ends with a meeting to discuss events. Stations are assigned and expectations for each of us are given. Stations rotate regularly so that we are able to learn everything equally,” he says.

Brian is excited to be a Disney cast member—a job he describes as “creating happiness.” “The fact that I am able to [make people happy] with food is what I’m most proud of.” He adds that his culinary inspiration is James Beard Foundation Award-winning chef, TV personality, and restaurateur Chef Michael Symon. Living and working at Disney World is also a major perk. “I get into all of the parks for free whenever I want and I experience Disney magic on a daily basis.”

Brian, who in 2015 earned an Associate of Applied Science in Culinary Arts from The Art Institute of Houston, says his education taught him to be a balanced and well-rounded industry professional. “I learned about the importance of attention to detail and consistency.” Brian recommends that current students use fruits and vegetables that are in season and never stop practicing the basics. “The techniques you learn in your skills lab will go with you for your entire career.”
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Joe Pierzchajlo

Culinary Management , 2012

"I love the fact that I am in the kitchen on a weekly basis but I am also traveling and meeting manufacturers or providing on-site catering."
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Joe Pierzchajlo

Joe Pierzchajlo is working as an executive chef for Green Plate Foods in Bellaire, TX. He’s responsible for new product research and development, managing the catering staff, and menu planning. Each week, Joe and his team create new products for taste testing—then they fine-tune products that have already been developed. He also meets with contract manufacturers to begin the process of having certain products commercialized for wider distribution.

Joe is excited at the growth he’s experienced while at Green Plate Foods. When he joined the company, it was in transition. “One of [the new] goals was to take our top baked goods and produce them on a larger scale with the help of contract manufacturers. I helped lead this process and we now have around dozen items that being commercially produced and carried by food distributors like Sysco and sold in stores such as Whole Foods,” he says.

Joe, who in 2012 earned a Bachelor of Science degree in Culinary Management from The Art Institute of Houston, says that his education helped him to become a better cook and well-rounded culinary artist. The school’s chef instructors taught him the foundations of classical cooking, while his management classes helped him to gain an understanding of menu costing and accounting. “I love the fact that I am in the kitchen on a weekly basis but I am also traveling and meeting manufacturers or providing on-site catering.”
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What Will I Study?

This is where I belong.

The Baking & Pastry School curriculum is focused on helping you grow as both an artist and a technician. Working in professional kitchens, you’ll explore both theory and practice through courses that take you from the fundamentals to the world cuisines that are emerging in popularity. You'll study:

Ingredients

Weight & Measures

Sanitation & Safety

Dessert Plating and Presentation

Artisan Breads

Baking Production

European Cakes and Tortes

Advanced Patisserie

Purchasing

Nutrition Science

Management, Supervision and Career Development

I'm looking for my proving ground.

At The Art Institute of Houston, creativity is our core, our calling, our culture. Our Baking & Pastry degree programs are built on that creative foundation. It’s also built on our knowledge that a creative career is not for the faint of heart. Because it’s tough out there, it’s tough in here. But along with that toughness comes all the support you’ll need at every step along the way. That’s why we provide the mentoring and real-world experience to help you prevail, with faculty* who’ve worked in the field, along with opportunities to learn that go far beyond our kitchens. You’ll be encouraged and expected to be bold. To take risks. To push yourself and the people around you. It won’t be easy. In fact, it’ll be the hardest thing you’ll ever love.

*Credentials and experience levels vary by faculty and instructors.

Meet our Faculty

Patrick Brunelli-Guerra

Culinary Arts

"Never say that something is impossible. See every challenge as a new opportunity for you to grow even more."
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Patrick Brunelli-Guerra

Academic Credentials

International equivalency of a bachelor's degree, Culinary Arts, evaluated by Career Consulting International
B.S., Culinary Management, The Art Institute of Houston

More than 25 years' culinary experience and classical European training, including: Executive Chef, Marriott Hotels; Executive Sous Chef, Intercontinental Hotel Houston; Executive Chef, Trattoria Grappolo; Sous Chef, Sonnenalp Resort; Sous Chef, Restaurant le Beaujolais. Chef Guerra has competed and won 9 silver and bronze medals in ACF culinary competitions (2005 - 2013); Les Chaines des Rotisseurs Hospitality Award (2003); Swiss Culinary Cup, Lucerne (2000, 1999, 1998, 1997, 1996); multiple international culinary competitions in Canada, Switzerland and Italy, including Swiss Cook of the Year 1994 and Best Apprentice of Switzerland for 1993. He is a Certified Executive Chef with The American Culinary Federation.

Was there a defining moment when you knew you were destined to become a creative professional?

I’ve always had a passion for cooking. When I was 13 I spent my summer vacation washing dishes at my uncle’s Italian restaurant. I was fascinated by how he prepared all these intriguing, delicious dishes. Two years later, I started a culinary apprentice in Switzerland.

How do you weave your professional background into the classroom experience?

I always combine the basic techniques with real-life examples from my experience as an executive chef. We end each class with a recap of techniques and cooking methods, then apply them to a situation in a restaurant kitchen. It helps students understand what’s expected of them once they graduate.

What class assignment exemplifies your approach to teaching and mentoring?

In my Senior Culinary Practicum Class, I show students the final product, then work backwards and explain the steps it takes to get there. I don’t like to hand them all the answers on a silver platter; I want them to think for themselves.

How does collaboration contribute to students’ success—particularly when students from various programs work together?

Teamwork is absolutely essential. In my Senior Culinary Practicum, I engage students from Photography, Graphic & Web Design, and Interior Design to create a menu, do the marketing, and design a kitchen and dining room layout. It’s a great way for students to see the big picture.

What’s the most important thing you impart to students to help them succeed in class and the real world?

Always be humble, learn as much as you can, and be open to others’ ideas.

What’s the most critical advice you would offer any student embarking on a creative career?

Never say that something is impossible. See every challenge as a new opportunity for you to grow even more.

Anything else you’d like to share?

I firmly believe that partnering with international schools is very valuable for our students in terms of broadening their experience.
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Working on game based training for the military has exposed me to things I never thought I would be doing when I started at The Art Institute of San Antonio. Sommer Bostick
Media Arts & Animation, The Art Institute of San Antonio, a branch of The Art Institute of Houston, 2014

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