Request Info

, Culinary Arts

Baking & Pastry Diploma

The Illinois Institute of Art — Chicago can help you prepare for it.

Program Overview

In the Baking & Pastry program, you’ll gain hands-on baking skills. Emphasis is placed on fundamental pastry and bread-baking techniques, in addition to all-purpose baking, desserts, cake decoration, and pastry arts. To complement your culinary techniques, you’ll learn critical thinking and business essentials. Graduates are prepared to seek entry-level employment in positions such as line cook and pantry cook (garde manger).
Baking & Pastry

Program Description

Mission Statement
The mission of the Baking & Pastry diploma program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Students will have the opportunity to learn a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.

Program Description
This program provides students with culinary skills combined with a focus on baking and pastry. This combination skill set and basic food service management skills will enhance each graduate’s ability to meet the challenges of an increasingly demanding and rapidly changing field. Two strengths of the program of study are an emphasis on culinary skills, as well as the core baking and pastry courses and basic food service management skills.

Program Requirements
The Diploma in Baking & Pastry requires a total of 51 credit hours. The entire program includes 1001 clock hours, comprised of 341 lecture hours, 660 lab hours, and no internship or practicum hours.

Program Objectives
Upon successful completion of the program, graduates should be able to:
Cooking: Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
Cuisines: Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
Problem-solving: Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
Professional awareness: Seek employment in retail, commercial and institutional food service settings in entry-level job positions.

The Diploma in Baking & Pastry program is accredited by The Accrediting Commission of the American Culinary Federation Education Foundation.
Baking & Pastry

Gainful Employment Information for this program

Your next steps

Interested in Baking & Pastry at The Illinois Institute of Art — Chicago?