Advanced Concepts in Baking and Pastry
How involved could it possibly be to run a successful bakery and pastry shop? There are business plans, financial forecasting, product design and development, staffing, marketing, packaging, sales…you get the idea. It’s very involved! Head to the CIA’s California campus in the Napa Valley for this concentration, and find out exactly what it takes to do it right. You’ll learn the science of chocolate and explore pastry concepts and design. Plus, you’ll have the opportunity to create modern entremets, pastries, petit fours, and artisan chocolates and confections.
“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
- Create a wide variety of products that are progressive in style, flavor, and appearance.
- Take products through the entire cycle of production, from concept and design to production to packaging and display.
- Use your knowledge of confectionery techniques and ingredients to evaluate and troubleshoot products you design and produce.
- Develop business plans that focus on how you manage products and services, staff, marketing, financing, operating budgets, locations, and facilities.
Full course details are available in CIA’s catalog.
Only baking and pastry students in the Food Business Management degree are eligible for this concentration.