Bachelor's Degree in Baking and Pastry Arts

Today's baking and pastry leader is equal parts artist, culinarian, and business visionary. In the CIA's 38-month Bachelor of Professional Studies (BPS) program, you will gain extensive experience in the bakeshop. You'll also learn the principles of effective leadership and explore subjects that will broaden your perspective and stimulate your creativity.

You will also:

• Develop proficiency in creating hearth and specialty breads, desserts, pastry, pâtisserie, and confections
• Practice basic cooking and explore nutrition, writing, menu development, communication, food safety, and cost control
• Gain practical experience in an 18-week paid externship
• Explore the diverse languages, history, and baking and pastry traditions of the world
• Discover how to make your baking and pastry business profitable by studying marketing, computers, and finance
• Learn how best to work with and supervise others through subjects such as interpersonal communication, psychology, ethics, and management

Want to know what the BPS program is all about? Get ready to explore the CIA bachelor's degree in depth. We've got all the information you need. View pictures and video from Food, Wine, and (Agri)culture Trips to California, Italy, China, and Spain. Find out which leading industry employers are hiring BPS graduates. See what other CIA bachelor's degree alumni are up to. Read all about the expert faculty members who will teach you. Find out more >

Extraordinary Learning in the Field

Between the junior and senior years, bachelor's students take part in a Food, Wine, and (Agri)culture Trip to Northern or Southern California, the Pacific Northwest, Italy, China, Spain, or France—where they become fully immersed in a major culinary region of the world.

Trips to California and Pacific Northwest students explore the West Coast's food scene, with visits to as many as 60 sites. Wineries and farms, meat and fish purveyors, coffee roasters, chocolatiers, and restaurants are all covered to introduce students to this national—and international—source of food and cuisine trends.

Students traveling to Italy, China, Spain, and France explore authentic, regional ingredient suppliers and restaurants for these popular cuisines. These unforgettable experiences offer valuable lessons in menu development, food and beverage pairing, sustainable agriculture, produce distribution, and the impact of culture on cuisine.
Learn more about the Food, Wine, and (Agri)culture Trips >

Program Start Dates:

Baking and Pastry Arts
Spring 2012 May 7 May 29 June 18 Application Deadline: Apply Now! We're still accepting applications for this season. Apply Now!	Summer/Early Fall 2012 July 31 August 20 September 10 Application Deadline: Apply Now! We're still accepting applications for this season. Apply Now!