Art Institutes

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 School. 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.

Degrees Offered

Associate of Science in Baking & Pastry

Quarter Credit Hours:
90
Timeframe:
6 Quarters

Gainful Employment

Outcomes
X

Associate of Science in Baking & Pastry

Outcomes
Student Learning Outcomes

Upon successful completion of the program, graduates will have the opportunity to:
  • Demonstrate the ability to establish and maintain safety and sanitation procedures.
  • Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
  • Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
  • Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
  • Describe and perform tasks related to common business practices within the foodservice industry including inventory, menu planning, cost control and food purchasing.

See ge.artinstitutes.edu/programoffering/1814 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

View Academic Catalog

Diploma in Baking & Pastry

Quarter Credit Hours:
48
Timeframe:
4 Quarters

Gainful Employment

Outcomes
X

Diploma in Baking & Pastry

Outcomes
Student Learning Outcomes

Upon successful completion of the program, graduates will have the opportunity to:
  • Establish and maintain safety and sanitation procedures.
  • Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
  • Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
  • Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards

See ge.artinstitutes.edu/programoffering/352 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

View Academic Catalog

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.

Meet our Alumni

  • Bri Maxeiner

    Bri Maxeiner

    Baking & Pastry , 2011

    "My education prepared me to stay focused and take pride in everything I do. I always wanted to be the best in my class, and that level of drive has gotten me to where I am today."

    Read More
    Bri Maxeiner
    Manages Pastry Department for The Ritz-Carlton


    Bri Maxeiner is a pastry chef at The Ritz-Carton on St. Thomas, in the British Virgin Islands. She’s responsible for managing the pastry department and all operations for the pastry team. Bri also oversees the production of breads and desserts for the buffets, weddings, and holiday banquets held on the property. Before joining the Ritz-Carlton, Bri was the general manager of a celebrity-focused boutique studio in Brooklyn and New York City.

    She says that moving from New York City to St. Thomas was a big challenge—the conditions were far different when it came to baking. “Dealing with humidity and heat with pastry is not just challenging, it’s nearly impossible,” she states.  “Learning to change recipes and techniques because of the environment was a huge learning curve for me. Adapting to a whole different atmosphere was also just exhausting. I built a great team to help me solve my problems and to work together through them built us into such a close relationship. My team is my work family.”

    Because the culinary industry is so demanding, Bri recommends that current students understand the level of commitment needed to succeed. “But, if you love it then it will be worth it. I have days that I think I should have picked a different career path, but when I think about what I would do, I always come back to the kitchen. Some days feel like I get paid to play all day. I love cooking and when we are testing new recipes and turning our imagination into reality, it is so rewarding.”

    With a long list of upcoming functions, Bri must be detail-oriented and plan out production needs. “We keep a running list of all items that need to be produced for an ongoing, 200+ recipe organization,” she says. The company she works for has recognized her efforts—and she says she’s earned respect from coworkers because of her work ethic. The property’s PR manager even wrote an article about new desserts that Bri’s team created, which was picked up by the local news. Bri is also a believer in teamwork and its importance within the kitchen. “Our holiday buffets and our new menus are always a collaborative effort. Getting everyone’s opinions or input is important to me, because at the end of the day I can't run it all by myself.”

    Bri, who in 2011 earned a Baking & Pastry Diploma from The Art Institute of California—Orange County, says that her education provided the focus she needed. “I always wanted to be the best in my class, and that level of drive has gotten me to where I am today.” She adds that she continues to challenge herself to grow as a professional. “I have never been one to be complacent in a role, even when I reach the top. There's always higher to go, there's always more to learn, there's always something new to try.”

    See http://ge.artinstitutes.edu/programoffering/352 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

    Read More...

What Will I Study?

Orange County Student Working on an Assignment

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 California - Orange County, a campus of Argosy University, 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 Alumni

  • Bri Maxeiner

    Bri Maxeiner

    Baking & Pastry , 2011

    "My education prepared me to stay focused and take pride in everything I do. I always wanted to be the best in my class, and that level of drive has gotten me to where I am today."

    Read More
    Bri Maxeiner
    Manages Pastry Department for The Ritz-Carlton


    Bri Maxeiner is a pastry chef at The Ritz-Carton on St. Thomas, in the British Virgin Islands. She’s responsible for managing the pastry department and all operations for the pastry team. Bri also oversees the production of breads and desserts for the buffets, weddings, and holiday banquets held on the property. Before joining the Ritz-Carlton, Bri was the general manager of a celebrity-focused boutique studio in Brooklyn and New York City.

    She says that moving from New York City to St. Thomas was a big challenge—the conditions were far different when it came to baking. “Dealing with humidity and heat with pastry is not just challenging, it’s nearly impossible,” she states.  “Learning to change recipes and techniques because of the environment was a huge learning curve for me. Adapting to a whole different atmosphere was also just exhausting. I built a great team to help me solve my problems and to work together through them built us into such a close relationship. My team is my work family.”

    Because the culinary industry is so demanding, Bri recommends that current students understand the level of commitment needed to succeed. “But, if you love it then it will be worth it. I have days that I think I should have picked a different career path, but when I think about what I would do, I always come back to the kitchen. Some days feel like I get paid to play all day. I love cooking and when we are testing new recipes and turning our imagination into reality, it is so rewarding.”

    With a long list of upcoming functions, Bri must be detail-oriented and plan out production needs. “We keep a running list of all items that need to be produced for an ongoing, 200+ recipe organization,” she says. The company she works for has recognized her efforts—and she says she’s earned respect from coworkers because of her work ethic. The property’s PR manager even wrote an article about new desserts that Bri’s team created, which was picked up by the local news. Bri is also a believer in teamwork and its importance within the kitchen. “Our holiday buffets and our new menus are always a collaborative effort. Getting everyone’s opinions or input is important to me, because at the end of the day I can't run it all by myself.”

    Bri, who in 2011 earned a Baking & Pastry Diploma from The Art Institute of California—Orange County, says that her education provided the focus she needed. “I always wanted to be the best in my class, and that level of drive has gotten me to where I am today.” She adds that she continues to challenge herself to grow as a professional. “I have never been one to be complacent in a role, even when I reach the top. There's always higher to go, there's always more to learn, there's always something new to try.”

    See http://ge.artinstitutes.edu/programoffering/352 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

    Read More...
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