• CIA Baking and Pastry Arts
    Associate Degree

    If you love to bake and dream of building a career out of your passion, the CIA's Associate in Occupational Studies (AOS) in Baking and Pastry Arts degree program is for you. In just 21 months, you’ll gain the knowledge and skills necessary for success in this thriving industry.

    In this associate degree program at the CIA NY, you will:

    • Create artisan breads, desserts, pastries, chocolates, and confections in our immersive series of hands-on classes—starting the very first week.
    • Learn the basics of cooking, nutrition, writing, menu development, communication, food safety, and cost control.
    • Gain real-world experience and put your new knowledge into action with a paid 15-week externship at one of our more than 2,000 food industry employers.
      100% of CIA students get real-world experience during externships—there are more than 2,000 approved sites!
       
    • Develop your business skills with courses in management, communication, and finance.

    You'll complete your degree in our student-staffed Apple Pie Bakery Café, learning firsthand how to run a successful bakery café operation from both the front and back of the house. You’ll also prepare the breads, plated desserts, chocolates, and confections for one of our on-campus fine-dining restaurants.

    Ready to get started? Apply today >

    Requirements

    • A high school diploma or GED credential. We do not have a minimum GPA requirement.
    • 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.

    Curriculum

    FRESHMAN YEAR, FIRST SEMESTER

    CourseCredits
    Baking and Pastry Techniques*
    6 credits
    Baking Ingredients and Equipment Technology
    1.5 credits
    Culinary Math
    1.5 credits
    Externship Prep Seminar I
    Non-Credit
    Externship Prep Seminar II
    Non-Credit
    Food Safety*
    1.5 credits
    Professionalism and Life Skills
    1.5 credits
    Introduction to Gastronomy
    1.5 credits
    Nutrition
    1.5 credits
    Total Credits: 15
    *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 Design
    1.5 credits
    Café Savory Foods Production
    1.5 credits
    Introduction to Management
    1.5 credits
    Basic and Classical Cakes
    3 credits
    Individual and Production Pastries
    3 credits
    Baking and Pastry Practical Examination I
    Non-Credit
    Hearth Breads and Rolls
    3 credits
    Externship Prep Seminar III
    Non-Credit
    College Writing
    3 credits
    Total Credits: 16.5

    EXTERNSHIP

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

    SOPHOMORE YEAR, FIRST SEMESTER

    CourseCredits
    Controlling Costs and Purchasing Food
    1.5 credits
    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
    Menu Development
    1.5 credits
    Total Credits: 16.5

    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
    Costing Examination
    Non-Credit
    Introduction to Hospitality and Customer Service
    1.5 credits
    Total Credits: 18

    TOTAL CREDITS FOR ASSOCIATE DEGREE: 69

    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.

    Careers

    Baking and Pastry Careers

    If you dream of opening your own bustling bakery or stylish café, creating and styling spectacular cakes, or preparing hundreds of desserts for an elegant catered affair, a career in pastry is for you. As a pastry chef, you’ll make the chocolates, confections, pastries, and plated desserts that delight customers. With jobs as varied as pastry cook, pastry chef, executive pastry chef, chocolatier, and boulanger, opportunities abound in places like hotels, restaurants, resorts, bistros, bakeries, and private clubs. Pastry chefs must be both artistic and detail-oriented while working in a fast-paced environment.

  • Richard Coppedge, CIA Professor—Baking and Pastry Arts

    Spotlight On: Richard J. Coppedge, Jr.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.