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    CIA Baking and Pastry Arts Associate Degree

  • Create a Sweet Future

    Want to learn how to run your own bakery or café, design spectacular cakes, or prepare desserts for elegant catered affairs? The CIA Associate in Baking and Pastry Arts degree program is for you! In less than two years, you’ll build the foundation for a successful career in this creative profession, thanks to the best hands-on learning experience with our expert, industry-proven faculty.

    Highlights:

    • Learn how to craft delicious high-end products like chocolates, confections, pastries, artisan breads, cakes, and plated desserts.
    • Study pastry techniques, baking ingredients and technology, and principles of design.
    • Gain real-world experience through a paid internship semester at one of the CIA’s 2,000+ food industry partners. (Already have experience? Check out our Turbo Option).
    • Hone your business skills with study in management, communications, and finance.
    • Discover how a retail bakery operation is run—hands-on in the CIA’s bakery café, one of our live-action restaurant classrooms that serve thousands of customers annually.
    • Network with top B&P employers who recruit at the CIA throughout the year.

    Ready to get started? Apply Today!

    Earning a CIA associate degree is also a perfect way to seamlessly enter one of our bachelor’s degree programs.

    Rise to the Top in Baking and Pastry

    The U.S. Bureau of Labor Statistics notes that employment opportunities for chefs, including dessert and pastry chefs, will grow nine percent from 2014 to 2024, faster than the national average for other careers. You’ll find plenty of employment opportunities at:

    • Bakeries
    • Bistros
    • Hotels
    • Private clubs
    • Resorts
    • Restaurants

    With so many possibilities, our Career Services staff is ready to help you every step of the way. There’s no network like the CIA network, which includes some of the world’s most renowned culinary, beverage, and hospitality experts.

    The list of celebrated CIA alumni is as diverse as it is extensive. They’ve found success doing what they love. Now it’s your turn.

    Learn about top baking and pastry careers - read CIA's whitepaper

    Curriculum

    New York and California Campuses

    The 69-credit Associate in Occupational Studies (AOS) in Baking and Pastry Arts degree program includes:

    • 55.5 credits in baking and pastry arts requirements
    • 7.5 credits in liberal arts requirements
    • 6 credits in business management requirements

    You will get a hands-on experiential foundation in the baking and pastry arts, including specialty breads, confectionery art, production desserts, design, advanced baking principles, menus, and café savory foods.

    As part of your degree program, you’ll get real-world experience during a semester-long internship at one of more than 2,000 CIA-approved businesses, as well as in the kitchens and dining rooms of the CIA’s award-winning public restaurants.

    Texas Campus

    The 69-credit Associate in Applied Science (AAS) in Baking and Pastry Arts degree program includes:

    • 51 credits in baking and pastry arts requirements
    • 12 credits in liberal arts requirements
    • 6 credits in business management requirements

    You will get a hands-on experiential foundation in the baking and pastry arts, including specialty breads, confectionery art, production desserts, design, advanced baking principles, menus, and café savory foods.

    As part of your degree program, you’ll get real-world experience during a semester-long internship at one of more than 2,000 CIA-approved businesses, as well as in the kitchens and dining rooms of the CIA’s award-winning public restaurants.

    See catalog for curriculum details

    Requirements for Admission

    • A high school diploma or GED credential.
    • Recommendation—One character letter of recommendation is required. It should be from an employer, teacher, or professional colleague either within or outside the foodservice industry. The letter should address your commitment to the food world, problem-solving ability, and persistence in either work or academics.

    How to Apply

    Baking & Pastry School Costs

    The CIA is very committed to making your CIA education as affordable as possible. Our costs are comparable to similar colleges, and here’s even better news—more than 90% of our students receive some form of financial aid.

    Don’t let applying for financial assistance keep you from going to the world’s premier culinary college. No matter what your individual circumstances are, we will work with you to help make attending the CIA an affordable investment in your future in the world of food.



  • Our Next NY Open House

    Feb
    07
    Admissions information and open house event for high school students wishing to apply to The Culinary Institute of America.
  • Our Next CA Open House

    Feb
    04
    Admissions information and open house event for students wishing to apply to The Culinary Institute of America at Greystone. Get your culinary school questions answered now!
  • Our Next TX Open House

    Feb
    06
    Admissions information and open house event for students wishing to apply to The Culinary Institute of America, San Antonio.
  • Cool Courses You’ll Take...

    Cool Courses in Baking and Pastry Arts

    Let your creativity flow in the CIA baking and pastry arts degree program, with courses that may surprise you.

    Check them out

  • Contact Us

    Admissions Office
    1946 Campus Drive
    Hyde Park, NY 12538-1499
    Phone: 1-800-CULINARY
    Alt. Phone: 845-452-9430
    Fax: 845-451-1068
  • Richard Coppedge, CIA Professor—Baking and Pastry Arts

    Faculty Spotlight

    Richard J. Coppedge, Jr.
    Professor—Baking and Pastry Arts
    Awards:
    Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; 1994 CIA Faculty Member of the Year; Diploma-Bread Display, 1994 and 1995, New York Food Show; Diploma, 1993 New York Food Show; Bronze Medal, Individual Pastry Buffet, ACF; First Place: Pastry Grand Buffet Work; Silver Medal: Bread Display; Judges Award: Sugar Display; Boston Food Show; Bread Centerpiece, Salon of Culinary Arts, NYC.
    Sarah Baldwin, CIA baking and pastry arts alumni. Photo taken at Ron Ben-Israel Cakes, New York, NY.

    Alumni Spotlight

    Sarah Baldwin ’06
    Creative Director, Ron Ben-Israel Cakes
    Read about CIA alumna Sarah Baldwin, who is currently working at her dream job: creative director for Ron Ben-Israel Cakes in New York City.
  • Visiting chef demos, major conferences, and special events on campus let you rub elbows with stars of the food world.