Learn to turn your passion for baking and pastry creations into a successful baking and pastry chef career. Why not reap the benefits of your amazing talent? This semester-long concentration will take you through the multifaceted experience of business planning, finance startup and forecasting, product design and development, marketing, packaging, and sales of the pastries you create.
“This concentration challenged me. From research and development to product design to advanced chocolate work and modern entremets, you gain the knowledge and experience needed to become a leader in this industry.”—Ciarra Roberts, CIA Bachelor’s Degree Student
Designed exclusively for students in the CIA’s Advanced Concepts in Baking and Pastry Bachelor’s Degree Concentration. The Advanced Concepts in Baking and Pastry classes are an amazing opportunity to do a deep dive into what it takes to make your unique skills and creative ideas highly profitable.
You’ll spend an entire semester in the world-renowned Napa Valley, at the best culinary school in California, The Culinary Institute of America at Greystone. Working in the amazing Ghirardelli Chocolate Discovery Center on campus, you will learn the science of chocolate and explore how quality chocolate can be used in baking, pastry, culinary, and beverage settings. In courses such as Pastry Concepts and Design; Modern Entremets, Pastries, and Petit Fours; Creative Artisan Chocolate and Confections; Advanced Pastry; and Business Planning, you will also:
Only baking and pastry students in the CIA bachelor’s degree Food Business Management program are eligible for this concentration.
1946 Campus DriveHyde Park, NY 12538-1499