Pastry Arts
This program prepares students for a diversified, intensive education in food preparation. Students receive hands-on realistic training, following the program guidelines of the American Culinary Federation Accrediting Commission. It is designed to provide learning experiences that offer students a solid background of practical training, and ensures that students are instructed in fundamental, intermediate, and advanced culinary arts along with a real-world externship under the direction of certified chefs.
Visit the website of Culinard - the Culinary Institute of Virginia College to learn more about our 36-week fast-track culinary arts diploma program.
Your success in Pastry Arts starts at the following locations:
- Birmingham, Alabama - Diploma
- Jacksonville, Florida - Diploma
- Mobile, Alabama - Diploma
- Richmond, Virginia - Diploma
NOTE: Program details subject to change. See the official campus catalog and appropriate addenda for the latest information.
Diplomas and Advanced Diplomas are required by South Carolina and Georgia to be listed as Certificates (C).
Associate of Science degrees (AS) are required by SC, TN & VA to be listed as Associated of Applied Science degrees (AAS).
Associate of Applied Science degrees (AAS) are required by LA & VA to be listed as Associate in Occupational Studies degees (AOS).
Bachelor of Science degrees (BS) are required by TN to be listed as Bachelor of Applied Science degrees (BAS).
Consumer Information for Pastry Arts (Diploma/Certificate)
This program of study is designed to prepare students for the types of occupations listed below. The occupations listed are based on federal government information and represent the types of positions for which the program generally prepares graduates. The College makes no representation or warranty that its graduates have obtained these positions or that any future graduates will obtain these positions.
| Occupation | SOC Code |
|---|---|
| Bakers | 51-3011.00 |
| Chefs and Head Cooks | 35-1011.00 |
Important Notice:
The following consumer information is provided as required by federal regulations. This information is based on current and historical data and does not constitute a promise or guarantee of future performance. There are many factors that will change the cost of a program, the time to complete the program, or the amount of debt that an individual may incur in order to complete the program, including transfer credits, eligibility for grants or scholarships, the decision whether to attend on a full- or part-time basis, course failures, and non-continuous attendance. These figures represent general program information that may vary for individual students based on their circumstances. The College reserves the right to adjust tuition and fees and to add or delete programs of study at any time, in accordance with applicable statutes and regulations.
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