The Culinary Institute of America

  • Associate Degree : Baking and Pastry Arts

    Prepare for success in the professional bakeshop with the CIA's Associate in Applied Science (AAS) in Baking and Pastry Arts degree program. If your creativity shines in the bakeshop, this real 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.

    Apply Now

    In the associate in baking and pastry arts degree program in Texas, 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 15-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
    Externship Prep Seminar I
    Non-Credit
    Externship Prep Seminar II
    Non-Credit
    Professionalism and Life Skills
    1.5 credits
    Gastronomy
    3 credits
    Introduction to Food Science*
    3 credits
    Mathematics
    1.5 credits
    Baking Ingredients and Equipment Technology
    1.5 credits
    Total Credits: 16.5
    * Students must receive a passing grade for both the Culinary Fundamentals and the NRA ServSafe® examination (part of the Introduction to Food Science course) and meet GPA requirements in order to progress to the second semester of the freshman year.

    FRESHMAN YEAR, SECOND SEMESTER

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

    EXTERNSHIP

    CourseCredits
    Externship (Baking & Pastry Arts)
    3 credits
    Total Credits: 3

    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
    Advanced Baking Principles
    3 credits
    Baking and Pastry Practical Examination II
    Non-Credit
    Contemporary Cakes and Desserts
    3 credits
    Specialty Breads
    3 credits
    Costing Examination
    Non-Credit
    Total Credits: 16.5

    SOPHOMORE YEAR, SECOND SEMESTER

    CourseCredits
    Introduction to Catering: Hospitality and Service Management
    1.5 credits
    Introduction to Wine Studies
    1.5 credits
    Café Operations
    3 credits
    Beverages and Customer Service
    3 credits
    Restaurant and Production Desserts
    3 credits
    Restaurant Operations: Baking and Pastry
    3 credits
    Menu Development
    1.5 credits
    Total Credits: 16.5

    Total Credits for AAS Degree: 69

    Courses in the CIA Associate in Applied Science (AAS) degree program in baking and pastry arts give students comprehensive, hands-on experience in the theory and techniques of the field of baking and pastry while systematically incorporating general education. All credits can transfer to the corresponding bachelor's degree program in baking and pastry arts management in Hyde Park, NY.

    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

    Great Food Careers Start Here

    With a CIA degree, you don't just have a foot in the door—you have thousands of feet in the door. Our alumni are an accomplished, supportive network throughout the industry, whatever your career goals. You can:

    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!

    The list of celebrated CIA alumni is as diverse as it is extensive. They've found success doing what they love. They fully embraced the idea that Food is Life®.

    Now it's your turn.

  • aaron brown lg

    Spotlight On: Aaron BrownBaking and Pastry Arts

    Professional Background:
    Bakery Manager, Big River Breads, Corvallis, OR. Head Baker, Il Fornaio America Corporation, Denver, CO, Las Vegas, NV, and Portland. Owner/Head Baker, Spent Grain Baking Company, Seattle.
  • The CIA San Antonio

    312 Pearl Parkway, Building 3
    San Antonio, TX 78215

    210-554-6400