The Pastry, Baking and Chocolate Intensive Summer Program teaches about the evolution of Catalan pastry: traditional vs. modern. Introduction to the Chocolate World includes the Tempering technique, flat chocolate design, chocolate bonbon, chocolate molds, and artistic design. Different types of bread, puff pastry, and viennoiserie (Ensaïmada, Coques i Tortells, Croissant, Brioix...), and Catalan Hors d'oeuvre.

Learn the art of French and Italian pastry creation with French and Italian Pastry Arts Diploma, a fully immersive course taught across two countries. Designed for pastry lovers, this unique program offers: 8 weeks of hands-on, personalized trainings 1 month internship in France or Italy (optional) a prestigious joint-diploma from two internationally recognized institutions

For the next generation of professionals who want to learn about pastry, confectionery, chocolate making and complete their chef's training or enter the world of sweet cuisine for the 21st century. Discover the sweet art of pastry and chocolate making in this introductory course that will lead you to explore the world of desserts for restaurants in an international environment.

The Professional Pastry and Confections program is designed to give students a firm foundation and teach them the techniques needed to start working as a pastry chef. Small groups allow our teaching chefs to give students one-on-one attention and individual feedback. Students spend 80% of the class time in the practicum. The program covers bakery and confectionery products, sweet and savory pastries, as well as basic Italian and French pastries. In addition, students are introduced to wine pairing and restaurant management.

Top professionals in the culinary arts do more than just cook. They manage restaurants, cater special events, offer personal chef services, and more. For many, however, the ultimate goal is to own their own restaurant – to create a place that reflects their culinary passions and lets them share their style and personal panache with the world.

The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche: if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you! If you are a pastry chef wanting to add a new skill to your repertoire, a chef wanting to prepare in-house bread in your restaurant, a career switcher, or a future artisanal bread-baking entrepreneur, this program will provide you with a good understanding of the workings and the chemistry behind traditional baked goods and the manual techniques to create them on your own.

The "Master of Pizza", available exclusively in Florence (Tuscany), is a 70-hour intensive course over two weeks, where participants master dough fermentation, topping selection, and professional baking techniques. Every step is hands-on, ensuring a real-world learning experience.

The Culinary Arts (CUL) program is among the few culinary programs accredited by the prestigious American Culinary Federation Education Foundation (ACFEF). Course content emphasizes “hands-on” lab work and a variety of flexible teaching techniques designed to meet the needs of diverse learning styles. Emphasis is placed on the necessity for the modern culinary professional to understand global food trends and international flavor principles in a working environment sensitive to cultural and general differences.

The Baking & Pastry Program at Riverside City College focuses on professional learning objectives through our Career & Technical Education division. As the program unfolds, students within our community and surrounding areas will learn the fundamentals of baking and pastry arts, from yeast dough formulation to cakes and pastries from around the globe. Additionally, students will learn the proper food safety and sanitation practices set forth by industry benchmarks. This knowledge is captured through traditional styles of learning, as well as a hands-on approach where students can grasp a better understanding of the material. As they advance through the program, students continue representing their personal styles and cultural backgrounds through their plated desserts to advanced techniques such as chocolate and sugar artistry. Students are encouraged through critical thinking on how baking ingredients function and the roles they contribute throughout the baking process. To further enhance their knowledge and outreach within the community, students will need to communicate and collaborate with industry partners and leaders to solidify their learnings.

Located just north of Seattle, the Baking and Pastry Arts program at Edmonds College prepares students for a career in the baking industry. Students can choose to earn a one-year Baking Certificate or a two-year Associate of Technical Arts (ATA) Baking Degree. Students will learn important foundational skills, such as entremet, specialty cakes, plated desserts, tarts, petit fours, French pastries, artisan bread, and viennoiserie. In addition to fulfilling the role of the purchaser, bakery manager, and sous chef, degree students will also create chocolates, confectionery, a wedding cake and an edible showpiece.

The Associate Degree in Baking and Pastry provides marketable skills necessary for advanced success in the baking and restaurant industry. Graduates learn management theory, business operations, and baking and pastry skills necessary to start their pastry operations or assume management positions in pastry, catering, and restaurant firms. Core classes should be taken in the recommended order for maximum success.

The Baking Skills program has been specifically designed to meet industry demands for professional bakers. Whether you aspire to work within a large company or want to pursue your own baking business, the fundamental baking skills you'll learn in this culinary arts program will get you there.

Laney College offers two majors in the Culinary Arts. These two-year certificate programs provide students the practical knowledge, skills and experience to succeed in creative and rewarding careers in the restaurant and hospitality industry.

Located in the heart of downtown Toronto, George Brown puts you at the center of the Baking and Pastry industry in Canada. Designed by leaders in the industry, this two-year program in Baking and Pastry Arts Management gives you the best of both worlds – advanced patisserie training and the management skills you need to operate a successful business.

The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry. This unique program mirrors industry standards by providing training in a realistic work environment. Students have the option of selecting either hotel or restaurant/ culinary program tracks.