The Culinary Institute of America

  • Associate Degree: Baking and Pastry Arts

    Prepare for success in the professional bakeshop with the CIA's Associate in Occupational Studies (AOS) in Baking and Pastry Arts degree program. If your creativity shines in the bakeshop, this proven degree program will bring out the best in you. In just 21 months, you will gain the fundamental knowledge and skills that prepare you to be an accomplished professional in the baking and pastry arts.

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    In the associate in baking and pastry arts degree program in California, you will:

    • Create hearth and specialty breads, desserts, pastry, pâtisserie, and confections in extensive hands-on classes—starting the very first week.
    • Round out your skill set in basic cooking, nutrition, writing, menu development, communication, food safety, and cost control.
    • Put your new skills into action in an 18-week externship at one of more than 1,200 U.S. and international employers.
    • Take courses in management, communication, and finance.

    You'll complete your learning with nine weeks of real-world experience. You'll learn firsthand how to run a successful bakery café operation from both the front and back of the house and then prepare the breads, plated desserts, chocolates, and confections for a CIA fine-dining restaurant on campus.

    Prerequisites

    • A high school diploma or GED credential. We do not have a minimum GPA requirement.
    • Recommendation—You'll need one from a foodservice employer or a culinary educator describing your foodservice experience.
    • Foodservice experience—The CIA requires that you gain relevant experience in one of two ways before enrolling: by working in a non-fast food establishment with a professional kitchen for six months or by completing culinary classes at either the high school or college level. Please note that you do not need this experience to apply for admission—the requirement must be met before you enter the CIA. Learn more.

    Curriculum

    FRESHMAN YEAR, FIRST SEMESTER

    CourseCredits
    Baking and Pastry Techniques*
    		6 credits
    Baking Ingredients and Equipment Technology
    		1.5 credits
    Culinary Math
    		1.5 credits
    Externship Prep Seminar I
    		Non-Credit
    Externship Prep Seminar II
    		Non-Credit
    Food Safety*
    		1.5 credits
    Professionalism and Life Skills
    		1.5 credits
    Introduction to Gastronomy
    		1.5 credits
    Nutrition
    		1.5 credits
    Total Credits: 15.0
    *Students must receive a passing grade for both Baking and Pastry Techniques and the NRA ServSafe® examination (part of the Food Safety course) and meet GPA requirements in order to progress to the second semester of the freshman year.

    FRESHMEN YEAR, SECOND SEMESTER

    CourseCredits
    Principles of Design
    		1.5 credits
    Café Savory Foods Production
    		1.5 credits
    Introduction to Management
    		1.5 credits
    Basic and Classical Cakes
    		3 credits
    Individual and Production Pastries
    		3 credits
    Baking and Pastry Practical Examination I
    		Non-Credit
    Hearth Breads and Rolls
    		3 credits
    Externship Registration Seminar
    		Non-Credit
    College Writing
    		3 credits
    Total Credits: 16.5

    SOPHOMORE YEAR, FIRST SEMESTER

    CourseCredits
    Controlling Costs and Purchasing Food
    		1.5 credits
    Confectionery Art and Special Occasion Cakes
    		3 credits
    Chocolate and Confectionery Technology and Techniques
    		3 credits
    Contemporary Cakes and Desserts
    		3 credits
    Specialty Breads
    		3 credits
    Advanced Baking Principles
    		3 credits
    Baking and Pastry Practical Examination II
    		Non-Credit
    Menu Development
    		1.5 credits
    Total Credits: 18

    SOPHOMORE YEAR, SECOND SEMESTER

    CourseCredits
    Introduction to Customer Service
    		1.5 credits
    Wine Studies
    		3 credits
    Café Operations
    		3 credits
    Beverages and Customer Service
    		3 credits
    Restaurant and Production Desserts
    		3 credits
    Restaurant Operations: Baking and Pastry
    		3 credits
    Costing Examination
    		Non-Credit
    Total Credits: 16.5

    Total Credits for AOS Degree 69

    Costs

    The CIA is very committed to making your CIA education as affordable as possible. Our costs are comparable to similar colleges, and here's even better news—approximately 90% of our students receive some form of financial aid.

    Don't let applying for financial assistance keep you from going to the world's premier culinary college. No matter what your individual circumstances are, we will work with you to help make attending the CIA an affordable investment in your future in the world of food.

    Careers

    As you pursue your career, you'll have a number of valuable resources at your disposal. The CIA Office of Career Services will help you, and you'll have access to extensive computer job listings through E-Recruiting. You'll also be a part of more than 45,000-strong alumni network to help guide and advance your career.

    Whatever your career goals, we'll help you achieve them. Just look what you can do with your associate degree in baking and pastry arts from the CIA:

    And with so many possibilities out there, our Career Services staff is ready to help you every step of the way, not only for that ideal first job, but for a lifetime of great opportunities. There's no network like the CIA network!

    Related Links

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    Spotlight On: Alain L. LevyBaking and Pastry Arts

    Professional Experience:
    Pastry Chef, Hotel Hilton, Tel Aviv, Israel; Hotel Hilton, Quebec, Canada; The Ritz-Carlton, Montreal, Canada. Executive Pastry Chef, Buena Vista Hotel, Orlando, FL.

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