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Baking_Pastry

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 Baking & Pastry degree programs. While you’ll focus on the pastry arts, you’ll get 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.

The Art Institutes program/s listed below are no longer accepting new students. Currently enrolled students can find out more about this program in the Course Catalog.

Degrees Offered

Associate of Applied Science in Baking & Pastry Arts

Quarter Credit Hours:
90
Timeframe:
6 Quarters

Gainful Employment

Outcomes

Associate of Applied Science in Baking & Pastry Arts

Outcomes

See ge.artinstitutes.edu/programoffering/2377 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Objectives: Upon successful completion of this program, graduates will be able to:
  • Produce a wide variety of artisan breads, pastries and plated desserts.
  • Create sugar, chocolate and pastillage centerpieces.
  • Produce complex pastries and cakes involving multiple skills and techniques.
  • Design a business plan for a commercial bakery or bakery-café.

Diploma in Baking & Pastry

Quarter Credit Hours:
55
Timeframe:
4 Quarters

Gainful Employment

Outcomes

Diploma in Baking & Pastry

Outcomes

See ge.artinstitutes.edu/programoffering/3062 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

The general objectives for the program are:
  • Demonstrate knife skills, appropriate use and care of equipment, selection of appropriate cooking techniques and other recipe preparation skills to successfully follow directions orally and from recipes.
  • Plan, prepare, produce, and professionally present dishes while consistently maintaining a safe and sanitary work environment as defined by HACCP standards.
  • Describe and perform tasks related to common business practices for a commercial bakery or bakery-café including planning, cost control, food purchasing and inventory.
  • Produce a wide variety of artisan breads, pastries and plated desserts.
  • Create sugar, chocolate and pastillage centerpieces.
  • Produce complex pastries and cakes involving multiple skills and techniques.

Classroom Experience

I can't wait to show what I can do.

There aren’t many careers out there that let you express your own individual style and creativity while giving you the instant gratification of seeing consumers enjoying your work. That means you’ll need to compete for your place in the real world. And that’s the driving force behind Baking & Pastry. You’ll work on fundamental pastry and bread-baking techniques, all-purpose baking, desserts, cake decoration, and pastry arts. You’ll apply your skills to chocolate, confections, and centerpieces, as well as classical, glazed, iced, molded, cream-filled, wedding and display cakes. You’ll have the opportunity to learn to mix, shape and bake hand-crafted breads. And we’ll make sure you’re up to date on trends across the entire culinary industry, including international flavors. You’ll have the opportunity to learn critical thinking and business basics, including the principles of ordering food, equipment, and supplies. See our gainful employment pages for possible careers that match the program that interests you.

What Will I Study?

Baking_Pastry

This is where I belong.

The Baking & Pastry 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.

The Art Institutes system of schools, 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.

 

The Art Institute of San Antonio, a branch of The Art Institute of Houston alumni Sommer Bostick Working on game based training for the military has exposed me to things I never 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