Pastry Arts - Diploma / Certificate

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If transforming ingredients into delicious creations sounds like fun and rewarding work to you, you might consider the pastry arts profession. You can prepare for a pastry arts career in just 36 weeks at Culinard, the Culinary Institute of Virginia College.

Preparing for a Pastry Chef Career

To work as an executive pastry chef or in a bakery, you need the right foundation — and that starts in pastry chef schools like Culinard, the Culinary Institute of Virginia College.

The reason you need the foundation of learning that our 36-week program provides is simple: early in your pastry career, it's likely that you'll be preparing the ingredients for baked goods that experienced pastry chefs or bakers will create. This will help you develop the skills to get to the next level. It takes time. But by practice it makes you competent and eventually you'll grow and become a more qualified pastry chef.

With time on the job and the experience it brings, you can develop a pastry chef career in a wide range of career opportunities: cupcake shops, wedding cake specialties, working as a restaurant pastry chef or owning a pastry shop.

You'll be in the Kitchen on the First Day of Your Pastry Arts Classes

This Pastry Arts program offers practical training that follows the guidelines of the American Culinary Federation. You'll have the opportunity to learn fundamental, intermediate and advanced culinary and pastry skills, and find out how to make a living creating beautiful and delicious desserts, breads and pastries. And, unlike some pastry arts degree programs, you'll be working in the kitchen on day one!

Class sizes are small, which allows our expert chef instructors to give students more hands-on and personal attention. Instructors come from around the country and around the world, sharing their distinctive pastry expertise with our students. In classes and labs, students have the opportunity to:

  • Work with commercial pastry equipment
  • Identify ingredients
  • Learn basic production of high-quality baked goods

Chef Antony Osborne, Culinard Corporate Dean, on the art of the pastry chef, and how great pastry chefs deliver memorable endings to every meal.

You'll Get On-the-Job Work Experience!

Our 36-week pastry program culminates with an externship at a bake shop, restaurant or resort. This on-the-job experience, combined with your grasp of pastry arts fundamentals from your classes and labs, helps prepare you for the real world of work in this career. Plus, students are sometimes offered jobs at their externship sites!

For additional work experience, Culinard students can also volunteer for special events in the community, often collaborating with Culinard faculty members and employers. Additionally, at the end of your third term, you will help create a "grand buffet" for family and friends, working with your classmates to plan, prepare and present the meal in its entirety.

You'll Get a Foundation for Pastry Careers

For more than a decade, local employers have hired Virginia College Culinary Arts graduates for positions in catering firms, hotels, banquet facilities, resorts and restaurants. Our Career Services team maintains job-placement relationships and National Externship partnerships with such employers as:

  • Gaylord Opryland Resort and Convention Center
  • Beau Rivage
  • Harrah's Cherokee Casino Resort
  • Red Mountain Resort
  • Southeast Retail Baker's Association

Take the First Step Today Toward a Fun and Fulfilling Career!

Pastry Arts classes are forming now at Culinard but this intensive pastry arts degree program only accepts a limited number of students. Complete the Request More Information form now.

Available at the following locations:

The following accreditation applies to Pastry Arts programs in Baton Rouge, LA; Birmingham, AL; Chattanooga, TN; Greensboro, NC; Greenville, SC; Jacksonville, FL; Mobile, AL; Richmond, VA; Savannah, GA:

American Culinary Federation Education Foundation logo

This program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation.

Programmatic Disclosure Information

Programmatic Disclosures for Pastry Arts - Diploma / Certificate

Baton Rouge
Retention
96%
Placement
100%
Graduation Rate*
82%
Birmingham
Retention
81%
Placement
87%
Graduation Rate*
55%
Chattanooga
Retention
74%
Placement
83%
Graduation Rate*
53%
Fort Pierce
Retention
92%
Placement
75%
Graduation Rate*
64%
Greensboro
Retention
77%
Placement
67%
Graduation Rate*
52%
Greenville
Retention
69%
Placement
73%
Graduation Rate*
50%
Jacksonville
Retention
93%
Placement
90%
Graduation Rate*
65%
Mobile
Retention
100%
Placement
No graduates reporting for period
Graduation Rate*
Data Unavailable
Richmond
Retention
83%
Placement
71%
Graduation Rate*
71%
Savannah
Retention
93%
Placement
100%
Graduation Rate*
53%

*Reflects graduation rates for 2014-2015
Information from 2015 Campus Accountability Report (CAR) submitted to ACICS (Accrediting Council for Independent Colleges and Schools) accrediting body.