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    CIA Baking and Pastry Arts Associate Degree

  • If running your own bakery or café, designing spectacular cakes, or preparing desserts for high-end catered affairs sound appealing, the CIA Associate in Applied Science (AAS) in Baking and Pastry Arts degree program is perfect for you. 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 craft high-end, delicious 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 desserts, pastries, chocolates, artisan breads, and confections.
    • Learn basic cooking, gastronomy, how to develop menus, food safety, and cost control.
    • Study pastry techniques, baking ingredients and technology, hospitality, nutrition, and principles of design.
    • Bake cakes and tortes using a variety of techniques as well as classical and modern presentations.
    • Refine your business skills with courses in management, communications, and finance.
    • Gain real-world experience through a 15 week paid externship at one of CIA’s 2,000+ food industry partners.
    • By working in the CIA’s Seasonal Bakery Café, experience firsthand how a successful bakery is operated.

    Ready to start? Apply Today!

    Fully Baked Opportunities

    The U.S. Bureau of Labor Statistics estimates 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
    Externship Prep Seminar I
    Non-Credit
    Professionalism and Life Skills
    1.5 credits
    Gastronomy
    3 credits
    Introduction to Food Science*
    3 credits
    Mathematics
    1.5 credits
    Baking Ingredients and Equipment Technology
    1.5 credits
    Total Credits: 16.5
    * Students must receive a passing grade for both the Culinary Fundamentals and the NRA ServSafe® examination (part of the Introduction to Food Science course) and meet GPA requirements in order to progress to the second semester of the freshman year.

    Freshman Year—Second Semester

    CourseCredits
    Introduction to Management
    1.5 credits
    College Writing
    3 credits
    Principles of Design
    1.5 credits
    Café Savory Food Production
    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
    Controlling Costs and Purchasing Food
    1.5 credits
    Confectionery Art and Special Occasion Cakes
    3 credits
    Chocolate and Confectionery Technology and Techniques
    3 credits
    Advanced Baking Principles
    3 credits
    Baking and Pastry Practical Examination II
    Non-Credit
    Contemporary Cakes and Desserts
    3 credits
    Specialty Breads
    3 credits
    Costing Examination
    Non-Credit
    Total Credits: 16.5

    Sophomore Year—Second Semester

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

    Total Credits for Associate Degree: 69

    Courses in the CIA Associate in Applied Science (AAS) degree program in baking and pastry arts give students comprehensive, hands-on experience in the theory and techniques of the field of baking and pastry while systematically incorporating general education. All credits can transfer to the corresponding bachelor’s degree program in baking and pastry arts management in Hyde Park, NY.

    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 92% 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.

  • Melissa Fritz, CIA Lecturing Instructor—Baking and Pastry Arts

    Faculty Spotlight

    Melissa Fritz
    Assistant Professor—Baking and Pastry Arts
    Education:
    BS, Johnson & Wales University, Providence, RI. AS, Johnson & Wales University, Charleston, SC.
    Lilla Bernal ’99

    Faculty Spotlight

    Lilla Bernal ’99
    Lecturing Instructor—Baking and Pastry Arts
    Professional Experience:
    Menu Consultant, Victoria House resort, San Pedro, Belize. Vendor, Pearl Farmers Market, San Antonio, TX. Pastry Chef, Biga on the Banks, San Antonio.
  • 100% of CIA students get real-world experience during externships—there are more than 2,000 approved sites!