Baking & Pastry students at The Art Institute of Pittsburgh take advantage of the college’s history and experience of preparing graduates for successful creative careers since 1921. Trends demonstrate a need for specialized training in baking and pastry in the culinary and hospitality industry. The Art Institute of Pittsburgh’s Baking & Pastry program was developed with guidelines established by the Retail Bakers’ Association and the American Culinary Federation. Curriculum development included the feedback of regional and national experts in education and the baking and pastry industry.
The Associate of Science Degree in Baking & Pastry includes seven quarters of program core courses and general education courses including specialized instruction in Pastry Techniques & Artistry; Baking Science and Theory; Classical European Cuisine; Chocolate, Confections and Sugar Crafts; European Cakes and Tortes; Baking & Pastry Internship and a Portfolio course designed to prepare the graduate for interviewing with a collection of the best of their work.
In addition to studying among emerging professionals in various disciplines of commercial design, photography, video, animation, special effects and fashion, students in the Baking & Pastry are part of a department comprised of a world-class faculty with a diverse array of personal experience and credentials.
Establishments in the culinary and hospitality industry seek advanced skills in pastry arts as an opportunity to differentiate themselves and remain competitive. Potential employment opportunities exist with hotels, resorts, restaurants, country clubs, supermarkets, specialty retail stores, catering organizations, casinos and bakeries.