Associate of Specialized Technology Degree in Le Cordon Bleu Pâtisserie & Baking
About the Program
- Designed to provide the theoretical foundation and practical, hands-on skills needed to succeed in the baking and pastry industry
- Combines classical French pastry techniques with modern American technology and a contemporary philosophy
- Complete, well-rounded curriculum that stresses basic baking principles, ingredients, and techniques
- Taught by passionate and credentialed instructors
- Includes courses in food chemistry, sanitation, dietetics, nutrition, kitchen management, communications, and general education
- Learn more about the Associate of Specialized Technology Degree in Le Cordon Bleu Pâtisserie & Baking
What You Can Do in the Program
- Study straight and sponge dough methods, fillings, pastries, puff pastry, specialty yeast dough items, and quick breads
- Learn how to prepare cookies, tartlets, basic syrups, creams, icings, and pies
- Practice cake decoration, from simple royal icing to wedding cakes
- Create magnificent show pieces and displays
- Develop stamina, dexterity, timing, and hand-eye coordination
- Study nutrition, sanitation, purchasing, and inventory controls
- Get involved in both front- and back-of-the-house operations and prepare food in quantity
Program Length
The program is designed to be 16 months long: 12 months on campus followed by a four-month externship. Our program length enables students to enter the workforce sooner.
Career Opportunities
Graduates should be prepared to assume positions including entry-level pastry cook and assistant pastry chef in settings such as hotels, fine restaurants, country clubs, resorts, and catering companies.
Upon Graduation
In addition to the Associate of Specialized Technology Degree, graduates receive the Le Cordon Bleu Diplôme, recognized locally and worldwide.
Contact Pennsylvania Culinary Institute today to learn more about our Le Cordon Bleu Pâtisserie & Baking Program.
