•  

    CIA Baking and Pastry Arts Associate Degree

  • Learn to run your own bakery or café, create eye-pleasing and delicious cakes, and prepare desserts for world-class events through the CIA Associate in Occupational Studies (AOS) in Baking and Pastry Arts degree. Our industry-experienced faculty will ensure you receive a hands-on learning experience that provides you with the foundation for a successful career. After you’ve earned your degree in less than two years, you’ll be trained to design superb chocolates, confections, pastries, and plated desserts. A CIA associate degree is the perfect way to seamlessly enter our bachelor’s-level programs. Or hit the ground running by pursuing a CIA bachelor’s degree in your first year!

    Highlights:

    • Throughout your education, learn to create artisan breads, desserts, pastries, chocolates, and confections.
    • Understand the basic fundamentals of cooking, food safety, cost control, gastronomy, menu development, and wines.
    • Learn pastry techniques, nutrition, principles of design, baking ingredients and technology, and hospitality.
    • Using a variety of techniques and presentations, bake simple and complex cakes and tortes.
    • Hone your skills with courses every business owner should know, including management, communications, and finance.
    • Through a 15 week paid externship, gain real-world experience at one of CIA’s 2,000+ food industry partners.
    • By working in the CIA’s student-staffed Bakery Café by illy, experience firsthand how a successful bakery café is operated. All CIA restaurants are public-facing, fully operational retail dining establishments that serve more than 333,000 customers annually.

    Ready to get started? Apply Today!

    Fully Baked Opportunities

    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.

    Freshman Year—First Semester

    CourseCredits
    Baking and Pastry Techniques*
    6 credits
    College Writing
    3 credits
    Baking Ingredients and Equipment Technology
    1.5 credits
    Professionalism and Life Skills
    1.5 credits
    Culinary Math
    1.5 credits
    Food Safety*
    1.5 credits
    Nutrition
    1.5 credits
    Externship Prep Seminar I
    Non-Credit
    Total Credits: 18
    *Students must receive a passing grade for both Baking and Pastry Techniques and the NRA ServSafe® examination (part of the Food Safety course) and meet GPA requirements in order to progress to the second semester of the freshman year.

    Freshman Year—Second Semester

    CourseCredits
    Principles of Menus and Managing Profitability in Foodservice
    3 credits
    Introduction to Gastronomy
    1.5 credits
    Café Savory Food Production
    1.5 credits
    Principles of Design
    1.5 credits
    Basic and Classical Cakes
    3 credits
    Individual and Production Pastries
    3 credits
    Hearth Breads and Rolls
    3 credits
    Baking and Pastry Practical Examination I
    Non-Credit
    Externship Prep Seminar II
    Non-Credit
    Total Credits: 16.5

    Externship

    CourseCredits
    Externship (Baking & Pastry Arts)
    3 credits
    Total Credits: 3

    Sophomore Year—First Semester

    CourseCredits
    Confectionery Art and Special Occasion Cakes
    3 credits
    Chocolate and Confectionery Technology and Techniques
    3 credits
    Contemporary Cakes and Desserts
    3 credits
    Specialty Breads
    3 credits
    Advanced Baking Principles
    3 credits
    Baking and Pastry Practical Examination II
    Non-Credit
    Total Credits: 15

    Sophomore Year—Second Semester

    CourseCredits
    Wine Studies
    3 credits
    Café Operations
    3 credits
    Beverages and Customer Service
    3 credits
    Restaurant and Production Desserts
    3 credits
    Restaurant Operations: Baking and Pastry
    3 credits
    Introduction to Hospitality and Customer Service
    1.5 credits
    Total Credits: 16.5

    Total Credits for Associate Degree: 69

    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—approximately 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.

  • Stephan Durfee, CIA Chef-Instructor—Baking and Pastry Arts

    Faculty Spotlight

    Stephen L. Durfee
    Professor—Baking and Pastry Arts
    Professional Background:
    Pastry Chef, Charles Nob Hill, San Francisco, CA; Wheatleigh Hotel, Lenox, MA; Alison on Dominick Street, NYC. Pastry Chef, Sous Chef, Chef de Partie, The French Laundry, Yountville, CA. Pastry Instructor, Peter Kump's New York Cooking School, NYC.
    Makenna Barnes, baking and pastry arts student at The Culinary Institute of America in CA.

    Student Spotlight

    Makenna Barnes
    Associate Degree in Baking & Pastry Arts
    From a very young age I had a passion for baking. As a little girl I always helped my grandma bake for every occasion.
  • Did You Know? The CIA Offers Year-Round Entry Dates.
    Learn More