Pastry Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Pastry




Total 243 training courses and degree programs available around the world.

Puff Pastry

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Anne Arundel Community College
Training Center(s)/Venue(s): Annapolis, Arnold, Baltimore, Edgewater, Gambrills, Hanover, Laurel, Severn, United States

Learn to make this versatile multilayered
pastry. Create classic dishes including appetizers,
entrees, desserts and vols-au-vent, round,
hollow cases with savory or sweet fillings.

Professional Pastry Arts

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
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From pâte à choux to spun sugar, tarts to three-tiered wedding cakes, International Culinary Center’s highly respected pastry program—under the inspired energy of Dean Jacques Torres—prepares students for a prolific and lasting career. Recognized by IACP as the Best Vocational Cooking School since 2010, the school has trained some of the most creative leaders in the field, such as 2012 James Beard Award winner Christina Tosi of Momofuku Milk Bar and Rebecca DeAngelis of Babbo. Pastry classes are offered during day and evening at our Soho, New York City, flagship location.

Often imitated but never duplicated, our signature Total ImmersionSM teaching method offers intensive, hands-on instruction and puts you in the kitchen from the very first day. Each student gets 600 hours of class time, generous kitchen space at our premium facility, and individual support not found at other schools.

Our low 11:1 student-to-teacher ratio assures you get the attention needed to flourish. We offer 140 hours of advanced chocolate and sugar work within the 600 hours of in... [Read More]

Professional Pastry & Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Star Career Academy Philadelphia Campus
Training Center(s)/Venue(s): Philadelphia, United States
  V

After learning the elements of baking and pastry production, students are introduced to advanced techniques featuring artisan and specialty breads, specialty cakes and pastries, and advanced dessert production and presentation. Health-conscious desserts, including low-fat, low sugar, and low-carb variations are included. Graduates will be prepared to fulfill many entry-level positions as Assistant Pastry Chefs, Assistant Cake Decorators, Assistant Bakers and Staff Bakers.

Professional Pastry & Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Star Career Academy Newark Campus
Training Center(s)/Venue(s): Newark, United States
  V

After learning the elements of baking and pastry production, students are introduced to advanced techniques featuring artisan and specialty breads, specialty cakes and pastries, and advanced dessert production and presentation. Health-conscious desserts, including low-fat, low sugar, and low-carb variations are included. Graduates will be prepared to fulfill many entry-level positions as Assistant Pastry Chefs, Assistant Cake Decorators, Assistant Bakers and Staff Bakers.

Baking and Pastry Arts

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Kennedy-King College
Training Center(s)/Venue(s): Chicago, United States
  V

The A.A.S. degree in Baking and Pastry Arts allows students to learn and practice the techniques of baking and pastry production in a commercial bakeshop environment.

Baking and Pastry Arts is a sequential learning program taught over four semesters. All semesters include lecture, discussion, demonstration and hands-on production for restaurant and bakeshop sales offering the student real-world experience in the field.

Baking and Pastry

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Kendall College
Training Center(s)/Venue(s): Chicago, United States
  V

This six-quarter program prepares graduates to enter the baking and pastry profession with confidence. Students learn the science behind baking in lecture and application. They apply this knowledge in our commercial-grade bakeshop facilities, while gaining hands-on mixing, shaping and baking techniques, and creative design capabilities. Their creativity comes out in the chocolate and confectionery classes as well as the show stopping wedding cake course. Students also design and serve desserts in our Zagat-rated fine-dining restaurant that is open to the public five days a week for lunch and dinner.

Pastry Cook (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Houston Community College
Training Center(s)/Venue(s): Houston, United States
  V

The Pastry Cook Certificate Level I Award is designed to prepare students for challenging positions in contemporary bakeshops of restaurants, hotels, country clubs, hospitals, and large scale baking operations. Hands-on instruction is taught in specialized classrooms and practical labs and include work experience in the preparation and cooking of a variety of breads, rolls, pastries, pies, and cakes. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet baking.

Baking and Pastry (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Houston Community College
Training Center(s)/Venue(s): Houston, United States

Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet cooking.

Pastry Arts

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: The Restaurant School at Walnut Hill College
Training Center(s)/Venue(s): Philadelphia, United States
  V

This major is designed in the classic European tradition of fine Pastry Arts. Students experience a blend of pastry and culinary arts courses, food purchasing, kitchen management, human resources management, marketing, and retailing. Graduates leave the school with an impressive résumé because they participate in pastry internships at restaurants, hotels or pastry shops under the guidance of professional pastry chefs.

From the beginning, students build a solid foundation in professional baking skills and techniques. Courses encompass European and American desserts including cakes, tortes, cookies, petit fours, ice creams, sorbets, breads, and more. Their pastry masterpieces are available to the public at The Restaurant School at Walnut Hill College&,#146,s pastry shop.

The Restaurant School at Walnut Hill College tops off an excellent education with a weeklong, gastronomic Tour of France. Pastry Arts majors dine in the fine restaurants of France, explore the charm of Europe, and are influenced by French professionals who have elevated cuisine and ... [Read More]

Pastry

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: JNA Institute of Culinary Arts
Training Center(s)/Venue(s): Philadelphia, United States
  V

The staff and faculty seek to help the student develop positive self-images as well as marketable skills The faculty, using modern educational techniques, teaches the students in a realistic job setting. Students attain the skills needed and a foundation of theories to be innovative in their future growth.

There are a great many things to learn about the culinary industry, but most of the skills needed are built on a foundation of good technique. JNA’s programs are designed to give students a strong foundation of techniques to develop their career path upon.
Everything new or great in the pastry field begins with the base skills taught in our classes and reinforced in our hands-on labs.

Proper equipment utilization
Disciplined measuring and mixing skills
Applying techniques and formulas used by pastry chefs.

Innovative cooking and presentation skills are explored

Gaining firsthand knowledge of where the base techniques are heading
Industry and social trends are discussed in class as well as labs
Utilizat... [Read More]

Elementary Baking and Pastry

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Community College of Philadelphia
Training Center(s)/Venue(s): Philadelphia, United States
  V

This course introduces students to proper techniques and principles of baking and pastry making, kitchen sanitation and safety standards, basic food preparation and equipment handling as practiced in the food service industry. Special significance is placed on ingredient functions, product identification and weight measure as applied to baking and pastry. Students will prepare a variety of baked and pastry goods including breads, pastries and decorated cakes.

Commercial Baking & Pastry Arts

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: East Valley Institute of Technology
Training Center(s)/Venue(s): Mesa, United States
  V

Learn the tools-of-the-trade and professionalism necessary to gain employment as a baker, pastry chef or business owner.

Baking instruction focuses on making cookies, cakes, chocolate confections, tarts, breads and plated desserts. The class also advances onto cake decorating, pastries, plate painting, individual desserts, wedding cakes and Viennoiseries.

Students manage an on-site retail bakery and pastry shop to learn what it’s like working in the baking industry and with the public.

Many students are awarded scholarships to continue their education at culinary and pastry schools across the country. Internships and work-study programs are also available.

Length: 2-4 semesters

Dual Enrollment: Culinary Fundamentals: Culinary Basics, Culinary Fundamentals: Hot foods, Culinary Fundamentals: Breakfast and Garde Manager, Culinary Fundamentals: Bakery and Pastry

Recommended: 2.0 GPA, 6 high school credits including (1) English and (1) math credit

Possible Careers: Hotels, Restaurants, Bake Shops ... [Read More]

Advanced Baking and Pastry

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: San Diego Mesa College
Training Center(s)/Venue(s): San Diego, United States
  V

This course builds on the skills and knowledge gained in Basic Baking and Pastry. Emphasis is on the safe handling of foods and the production of high quality, handcrafted desserts for retail and commercial bakeries. This course includes techniques in management of quantity preparation. Student will also be familiarized with advanced baking theories and techniques. Students are introduced to a variety of essential ingredients necessary to the professional pastry chef, as well as current trends in equipment. Techniques of sugar cooking and the handling of chocolate are also discussed. Special importance is placed on the following methods: folding, rolling, and piping skills. This course is designed for students interested in high quantity baking and pastry techniques in a commercial setting.

Basic Baking and Pastry

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: San Diego Mesa College
Training Center(s)/Venue(s): San Diego, United States
  V

This course covers fundamental baking skills for students who intend to specialize in baking and pastry making instead of general cooking. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken, with emphasis placed on more sophisticated items and gourmet specialties including cakes and pastries for weddings, birthdays and special occasions. Gourmet baked items and pastries are produced in a time restricted quality minded setting. This course is for students pursuing a certificate or degree in culinary arts/culinary management.

Baking and Pastry

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Cosumnes River College
Training Center(s)/Venue(s): Sacramento, United States
  V

This course is designed to introduce students to the fundamental principles of baking and procedures for preparing baked goods, pastries, and desserts. Students gain knowledge and understanding of baking science, laboratory hours are spent in commercial production. Products include yeast breads, Danish pastry, croissants, puff pastry, tortes and fine cakes, tarts and pies, and chocolate work. Emphasis is placed on production of high quality products and professional presentation.

Advanced Baking and Pastry

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: American River College
Training Center(s)/Venue(s): Sacramento, United States
  V

This course focuses on commercial production of baked products,
pastries, candies, restaurant style desserts and wedding cakes.
Lecture emphasizes advanced baking science, laboratory hours
are spent in commercial production. Products include European
style breads, restaurant style plate presentation, frozen desserts,
tortes, cakes, sauces, tarts, pulled sugar, piping and chocolate work.
Emphasis is placed on production of high quality products and
professional presentation. Field trips to professional bakeries
are required.

Baking and Pastry Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Vancouver Community College
Training Center(s)/Venue(s): Vancouver, Canada

This diploma program is designed to meet a growing need in the baking industry for supervisors and managers to work in a wide range of establishments such as bakeries, restaurants, hotels, and supermarkets. Graduates will learn the fundamental business skills needed to succeed in the industry or open their own business.

Baking and Pastry Arts - Pastry for International Students (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Vancouver Community College
Training Center(s)/Venue(s): Vancouver, Canada
  V

The Baking and Pastry Arts ?Pastry Specialty Certificate for International ESL students is designed to help learners connect theoretical principles of baking with practical application. It offers learners the opportunity to become skilled bakers and pastry cooks. The program offers in-depth knowledge and skills to troubleshoot errors and manage product outcomes, thereby making positive contributions to the industry and their employers. This program is combined with the Baking and Pastry Arts ?Artisan Baking Certificate.

Baking and Pastry Arts - Artisan Baking for International students (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Vancouver Community College
Training Center(s)/Venue(s): Vancouver, Canada
  V

Train to become a professional baker while improving your English speaking, reading and writing skills. This certificate is designed to help ESL learners connect theoretical principles of baking with practical application. It offers learners the opportunity to become skilled bakers and pastry cooks and gain in-depth knowledge and skills to troubleshoot errors and manage product outcomes. Graduates may apply to the British Columbia Industry Training Authority for apprenticeship credits towards the baker Red Seal program.

This program is 13 months for students in the combined skills with ESL support program.
1.Introduction to baking (four months)
2.Applied baking (four months)
3.Artisan baking (four months)
4.Capstone (one month)

Students in the combined skills with ESL support program learn the following skills and knowledge:
•Analyze and problem solve for managing baking process and product outcomes
•Practical artisan baking and foundational pastry arts skills
•Fundamental retail bakery operation skills
•In-dept... [Read More]

Pastry Arts (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Okanagan College
Training Center(s)/Venue(s): Kelowna, Oliver, Penticton, Revelstoke, Salmon Arm, Summerland, Vernon, Canada
  V

This 40-week (1,200 hour) certificate program includes all the craft skills needed to work as a professional Baker/Patissier, as outlined in the National Occupation Analysis for Baker.

The three levels of training begin with workplace safety and organisation, ingredient and finished product knowledge. This is followed by the making of breads, cakes, and pastries in all their various forms from cookies to wedding cakes, pies to artisan sourdough bread, and chocolate souffle to pieces montees.

This program focuses on the wealth of farm-to-table opportunities afforded by the Okanagan region, emphasising the use of local products including premium wines, beers and spirits, both as ingredients and as beverages paired with the finished dessert or baked good. Locally-grown herbs, fruits and vegetables are featured, organically-grown grains and in-house milling are also regional features of the program.

Successful graduates will be ready for employment in any of the various settings where baked goods are required, from care homes and camps, to speci... [Read More]

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