The Culinary Institute of America

  • Bachelor's Degree: Baking and Pastry Arts Management

    Today's baking and pastry leader is equal parts artist, culinarian, and astute businessperson. In the CIA's Bachelor of Professional Studies (BPS) in Baking and Pastry Arts Management degree program, you will gain the ideal management and cultural knowledge for careers in management, or for creating your own business in the future. And, after you complete your CIA associate degree, you can complete this bachelor’s degree program in just 17 months.

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    After completing your CIA associate degree in baking and pastry arts, in the junior and senior years of this bachelor's degree program you will:


    Requirements for Admission

    Candidates need to have fulfilled the CIA's freshmen admissions requirements and must also have an associate degree in baking and pastry arts from The Culinary Institute of America to be accepted into this program.



    Required Liberal Arts Courses (24 Credits)

    Math/Science (Select one)
    College Algebra
    Introduction to Statistics
    Survey of Mathematics
    Science Fundamentals
    3 credits
    Literature and Composition
    3 credits
    History (Select two)
    History and Cultures of Asia
    History and Cultures of Europe
    History and Cultures of the Americas
    6 credits
    Social Science (Select two, one must be Macro or Microeconomics)
    Anthropology of Food
    Principles of Macroeconomics
    Principles of Microeconomics
    Psychology of Human Behavior
    Social Psychology
    3 credits
    Foreign Language (Select two of the same language in sequence)
    Elementary Chinese I
    Elementary Chinese II
    Elementary French I
    Elementary French II
    Elementary Italian I
    Elementary Italian II
    Elementary Spanish I
    Elementary Spanish II
    Intermediate French
    Intermediate Italian
    Intermediate Spanish
    6 credits

    Liberal Arts Electives (3 Credits)

    Select one
    American Freedom: A People's History of the Constitution
    Ancient Foods in a Modern World: Latin American Crops in the Global Arena
    Ecology of Food
    Feasting and Fasting in Latin America
    Introduction to Creative Writing
    Italian Renaissance and Baroque Art
    Reading Film
    A Sense of Place: Critical Perspectives on the California Wine Industry
    Shakespeare: Play and Performance
    3 credits

    Required Business Management Courses (15 Credits)

    Financial Accounting
    3 credits
    Foodservice Management
    3 credits
    Human Resource Management
    3 credits
    Marketing and Promoting Food
    3 credits
    Finance or Managerial Accounting3 credits

    Business Management Electives (9 Credits)

    Select three
    Advanced Principles of Service Management in Hospitality
    Beverage Operations Management
    Business Planning
    Consumer Behavior
    Current Issues in Hospitality Technology
    Foodservice Management in Health Care
    Foodservice Technology
    Introduction to Entrepreneurship
    Leadership and Ethics
    Organizational Behavior
    Personal Finance
    9 credits

    Additional Required Course (3 Credits)

    Advanced Pastry3 credits

    Free Electives (9 Credits)

    Select three
    Advanced Wine Studies
    Brewed: History, Culture, and Production
    Field Experience and Action Plan
    Food and Cultures
    Global Cuisines and Cultures
    Honors Thesis Seminar
    Introduction to Food Jobs
    Professional Food Writing
    Science of Nutrition
    Senior Thesis: Baking and Pastry Arts
    Spirits and Principles of Mixology
    Women in Leadership
    9 credits
    Total Credits: 63 Junior/Senior Year
    *The foreign language requirement must be fulfilled by the end of junior year. Please note: Not all electives will be offered each semester. For the most current list of elective offerings, please check CIA Main Menu (the student web portal).



    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.


    Baking and Pastry Careers

    If you dream of opening your own bustling bakery or stylish café, creating and styling spectacular cakes, or preparing hundreds of desserts for an elegant catered affair, a career in pastry is for you. As a pastry chef, you'll make the chocolates, confections, pastries, and plated desserts that delight customers. With jobs as varied as pastry cook, pastry chef, executive pastry chef, chocolatier, and boulanger, opportunities abound in places like hotels, restaurants, resorts, bistros, bakeries, and private clubs. Pastry chefs must be both artistic and detail-oriented while working in a fast-paced environment.

  • Melissa Walnock, CIA Lecturing Instructor—Baking and Pastry Arts

    Spotlight On: Melissa Walnock ’01Baking and Pastry Arts

     Professional Experience:
    Pastry Chef, Nicholas, Red Bank, NJ; Tabla, NYC. Pastry Chef de Partie, The French Laundry, Yountville, CA. Head of production, Jean-Georges, NYC.
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