Certificate Pastry Program

The Certificate Pastry Program (CPP) teaches you core classic pastry techniques, theory, and applications of creating, decorating, and serving professional pastries and breads. Upon graduation, you will be prepared for entry-level employment as a pastry assistant or production baker, but you may also find success on your own.

Upon satisfactory completion of the Certificate Pastry Program, you will have the option of transferring directly into the Professional Pastry Program to finesse your skills in creative pastry expression with advanced techniques.

• Complete over 300 hours of pastry arts training and education in just 16 weeks
• Scheduling flexibility in selecting two (eight-hour) days of laboratory instruction and three hours of seminar instruction weekly
• Intimate, hands-on laboratories working with instructors in a 12 to 1 student to instructor ratio
• Graded coursework includes lab performance, quizzes, seminar exams and projects, events, final practicum, portfolio, and final written exam
• Event credits may be fulfilled through teaching assistantships, offsite event support, and additional culinary opportunities as presented.

The Certificate Pastry Program lab classes focus on the foundations of pastry arts. Through these hands-on, immersive classes, gain critical knowledge and skills as you work in tandem with our instructors.
 

Fundamentals of Pastry Arts:

Study the theory and principles of French techniques used in making traditional pastries, including presentation, plating, and adaptation. Develop a strong understanding of the chemical function of ingredients and scalability of items for commercial baking, and explore the ingredients, tools, and techniques utilized in classic European desserts and pastries.

Learn to make and identify choux, Viennoiserie, fillings, meringues, sauces, and cakes. Create intricate and delicious desserts that you will present and evaluate as a group.