Turn your passion into a successful career with the advanced baking and pastry concentration at the CIA. Part of the bachelor’s degree program at the college, this concentration takes 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. You’ll spend an entire semester at the CIA’s California campus in the world-renowned Napa Valley. It’s an amazing opportunity to do a deep dive into what it takes to make your unique skills and creative ideas highly profitable.
Latest Articles
Faculty Spotlight: Chef Claudia Silva
An interview with pastry chef Claudia Silva, the CIA instructor for Baking Techniques, the first kitchen class for CIA Baking and Pastry Arts students.
Faculty Spotlight: Chef Michael Zebrowski
An amazing instructor I've had the pleasure of having is Chef Micheal Zebrowski, the co-author of The Pastry Chef’s Little Black Book.
Alumni Spotlight: Zach Moquin ’16
CIA alumni, Zach Moquin ’16, answers questions from CIA students about his experience at CIA and gives advice for a career in the foodservice industry.