Even though people are often too busy to bake, most everyone still enjoys a delicious dessert from time to time. Report Link supports this assertion with the statement that the baked goods industry will exceed $315 billion in 2015. Finding the right school helps to steer prospective chefs toward the right concentrated course of study and career path. Whether students dream of starting their own business, working in a bakery or becoming a restaurant's pastry chef, a reputable culinary institute gives each student a solid starting point.
Institute of Culinary Education
Students will learn to combine artistic vision with traditional technique at the Institute of Culinary Education in New York City. The Institute's Pastry & Baking Arts program offers students techniques and ideas from areas with the finest reputation in baked goods around the world, such as Italy, France, Switzerland and Austria. The Institute looks to global trends to help students evolve into chefs with their own unique perspective and style, informed by pastry and baking experts from all over the globe. Students will learn about baked breads, pastry doughs, cakes, fillings and various other confections.
The International Culinary School at The Art Institute of Phoenix
Future chefs will seek out their Diploma in Baking and Pastry or their Associate of Applied Science Degree in Baking and Pastry at the International Culinary School at the Art Institute of Phoenix. Students will study the art of creating everything from custards, firm yet fluffy meringues, frozen delights, artisan breads and many other savory items. In addition to the artistic nature of specializing in baking and pastries, students will learn about the more practical aspects of working in a kitchen, such as the specific equipment they will be using.
Oregon Culinary Institute
The Oregon Culinary Institute's Baking and Pastry Program offers a Baking and Pastry Management Associate of Applied Science degree that students complete in 64 weeks. Chefs seeking a diploma in bakery and pastry will attend courses for 24 weeks if they choose to attend on weekdays or 40 weeks if weekends suit their schedule better. Whether students are looking for a higher degree of management skills with the associate degree or a more rudimentary diploma, both programs grant students the opportunity to learn the necessary skills -- such as understanding weights and measures, baking methods, ingredients and the fundamental skills to help them develop their own unique means of expression in baking and pastry creations.
The French Pastry School of Kennedy-King College
Students do not need a passport or a visa to learn the fine arts of French pastry. This culinary school in Chicago, Illinois, offers hopeful chefs the inside track to French delights without having to travel overseas. Specialty tracts include the art of bread making, the discipline of baking and decorating cakes and a broader category of baking and pastry to focus on custards, frozen delights and more. The school also offers continuing education programs for pastry enthusiasts to give new dimension to their beloved hobby of making treats.