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Connecticut Culinary Institute Professional Pastry / Baking School in Suffield Connecticut CT
The Professional Pastry and Baking (Pro P&B) Program is a 36 credit hour Diploma program designed to provide students with the necessary knowledge and skills to become a competent entry level pastry chef and/or for advancement in the field of pastry arts. The main objective of the Professional Pastry and Baking Program is to prepare people who have a love of baking for entrance and/or advancement in the field of pastry arts. The class sizes are small, giving each student ample individual instruction from the pastry chef / instructor. Our learn-by-doing approach, like our Advanced Culinary Arts Program, is grounded in CCI's philosophy of skill development: theory, technique, palate training, speed, and teamwork. This method assures that students progress quickly yet thoroughly through the program, while learning the elements that are essential for a successful career in Pastry and Baking. Here's a taste of the classes you will take as a CCI pastry & baking student: Baking Formula Technology Introduction to Cakes, Marzipan, and Petit Fours Advanced Cakes and Classical Tortes Chocolate Artistry Introduction to Bread and Rolls Classical European Pastries Classic American Desserts Hot & Cold Dessert Presentation Graduate Opportunities. Graduates of the program begin in entry-level positions in the Pastry and Baking Industry. Potential occupations may include but are not limited to restaurant pastry chef, bakeshop chef, private pastry chef, artisanal bread baker, cruise ship pastry chef, and gourmet-store pastry chef.
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