The Culinary Institute of America

  • Baking and Pastry Arts Management
    Bachelor's Degree

    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.



    Liberal Arts Requirements (24 Credits)

    Anthropology of Food or Psychology of Human Behavior or Social Psychology3 credits
    Calculus I or College Algebra or Introduction to Statistics or Science Fundamentals or Survey of Mathematics3 credits
    Foreign Language6 credits
    History and Cultures of Asia or History and Cultures of Europe or History and Cultures of the Americas6 credits
    Literature and Composition3 credits
    Principles of Macroeconomics or Principles of Microeconomics3 credits

    Liberal Arts Elective (3 Credits)

    Select from liberal arts courses listed on CIA Main Menu (the student web portal).

    Business Management Requirements (15 Credits)

    Finance or Managerial Accounting3 credits
    Financial Accounting3 credits
    Foodservice Management3 credits
    Human Resource Management3 credits
    Marketing and Promoting Food3 credits

    Business Management Electives (9 Credits)

    Select from business management courses listed on CIA Main Menu (the student web portal).

    Advanced Concepts Requirement (3 Credits)

    Advanced Pastry or Advanced Principles of Service Management in Hospitality or Menu Development and Testing3 credits

    Free Electives (9 Credits)

    Select from elective courses listed on CIA Main Menu (the student web portal).
    Total Credits: 63 (Junior/Senior Years)


    Please note:
    • The foreign language requirement must be fulfilled by the end of the junior year.
    • Not all electives will be offered each semester. For the most current list of elective offerings, students should check CIA Main Menu (the student web portal).
    • The Global Cuisines and Cultures elective travel courses take place between bachelor’s semesters in late April/early May and late July/early August.
    • Course prerequisites and corequisites are listed in the course descriptions.


    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.

  • William McCarrick, CIA Lecturing Instructor—Baking and Pastry Arts

    Spotlight On: William McCarrickBaking and Pastry Arts

    Board of Directors, Sir Hans Sloane Chocolates.
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