• Advanced Concepts in Baking and Pastry
  • Advanced Concepts in Baking and Pastry
    Bachelor’s Degree Concentration

     

    This semester-long concentration covers everything you need to run a successful bakery and pastry shop, including business plans, financial forecasting, product design and development, marketing, packaging, and sales. You’ll study in the world-renowned Napa Valley at the CIA’s California campus. Inside our Ghirardelli Chocolate Discovery Center, you’ll learn the science of chocolate and how it is used in baking, pastry, culinary, and beverage settings. Other courses include Pastry Concepts and Design; Modern Entremets, Pastries, and Petit Fours; and Creative Artisan Chocolate 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
     

    Other highlights:

    • 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.

    Only baking and pastry students in the CIA bachelor’s degree Food Business Management program are eligible for this concentration.