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
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.