• 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 Applied Science (AAS) 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 CIA's associate in baking and pastry arts degree program in Texas, 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 valuable experience and put your new knowledge into action with a 15-week externship at one of our more than 2,000 food industry sites.
    • Develop your business skills with courses in management, communication, and finance.

    You'll complete your degree with nine weeks of real-world experience, 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 our on-campus restaurant.

    Ready to start? 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
    Externship Prep Seminar I
    Non-Credit
    Externship Prep Seminar II
    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 Foods 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 III
    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.

    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

    Great Food Careers Start Here

    With a CIA degree, you don't just have a foot in the door—you have thousands of feet in the door. Our alumni are an accomplished, supportive network throughout the industry, whatever your career goals. You can:

    And with so many possibilities out there, our Career Services staff is ready to help you every step of the way, not only for that ideal first job, but for a lifetime of great opportunities. There's no network like the CIA network!

    The list of celebrated CIA alumni is as diverse as it is extensive. They've found success doing what they love. They fully embraced the idea that Food is Life®.

    Now it's your turn.

  • The CIA San Antonio

    312 Pearl Parkway, Building 3
    San Antonio, TX 78215

    210-554-6400

    The CIA San Antonio
    312 Pearl Parkway, Building 3
    San Antonio, TX 78215
    Phone: 210-554-6400

  • Available Enrollment Dates

  • Alain Dubernard, CIA Department Chair—Baking and Pastry Arts

    Spotlight On: Alain DubernardBaking and Pastry Arts

    Production Consultant, Pastelería Alcazar, Mexico City. General Director Assistant and Consultant, Snob, Café Gourmet, Mexico City. Product Development and Good Manufacturing Practices Consultant, Café Miro and Aeropan, Culiacán, Mexico. Consultant, Pastelería Francesa S.A. de C.V. (El Globo), Mexico City. Chef-Owner and General Manager, La Balance Pâtisserie, Mexico City. Assistant Chef, A la Petite Chocolatière, Paris, France. Chef de Partie, Hôtel Bristol, Paris. Commis Pâtissier/Chef de Tour, Roux Restaurants Ltd., London, England.