Connecticut Culinary Institute Professional Pastry Baking Degree Program

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.

"Hands-on" Learning.

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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About Connecticut Culinary Institute

Since 1987, We've Helped Students Fulfill Their Love for Food and Cooking. There are many reasons that make Connecticut Culinary Institute (CCI) an exceptional school. First and foremost is our team of people. The instructors and staff at CCI are among the most dedicated, professional, and caring individuals anywhere. As a group, we are committed to the successful education of each student. We are a small, high-quality school; we do not let anyone fall through the cracks. You will be taught in small classes, always by a highly qualified instructor, and you will spend the vast majority of your time actually cooking.