Imagine a career where you spend your days creating beautiful desserts for people to enjoy. If this sounds like a sweet dream, our Pastry Arts program could be the perfect fit for you.
Learn the baking and dessert preparation skills you need to become a pastry chef in as little as 36 weeks.
Whether you’ve recently discovered a passion for pastries or have always enjoyed baking, with the proper guidance and pastry arts training you can take your skills to the next level.
No previous experience is required to enroll in our Pastry Arts program. You only need to have an interest in creating delectable desserts and a desire to learn.
From the very first day of class, you’ll benefit from hands-on training and gain real-world experience working in the kitchen with actual ingredients and commercial grade equipment. You’ll learn the art and science of pastry making and baking techniques.
We limit our class sizes, which allows our experienced pastry chef instructors to work closely with students and provide more personalized attention.
If you're looking for a bakery arts and pastry chef school that can help you develop the skills for success, the Virginia College Pastry Arts program offers practical training and is accredited by the American Culinary Federation Education Foundation (ACFEC).
Our highly trained instructors have worked around the country and world, specializing in every aspect of the pastry profession. Instructors share insider industry experience and mentor students with one-on-one feedback.
A key ingredient of a successful pastry chef is creativity. Our baking and pastry courses invite imaginative expression while equipping students with the technical knowledge they need to be successful in the bakery and restaurant industry.
In these pastry and baking courses, students learn contemporary and traditional pastry techniques, plated dessert and wedding cake fundamentals and more.
Our baking labs simulate actual job environments so you are prepared to successfully enter the pastry arts field as soon as you earn your diploma or certificate.
Chef Antony Osborne, Culinard Corporate Dean, on the art of the pastry chef.
As a career-focused pastry school, we go beyond supporting you in the cooking labs. We help you secure an externship, which is a real job at a bake shop, restaurant, resort or other food service business. Externships are a great way to make connections and find jobs in the pastry arts industry.
Many of our graduates have gone on to achieve successful baking careers in catering firms, hotels, banquet facilities, resorts and restaurants.
We have pastry arts and baking career externship partnerships with:
Volunteering at community events is another culinary experience we recommend for students. It’s a way for aspiring pastry chefs to work alongside chef instructors in a real world setting.
At the end of the diploma/certificate program, you'll have an opportunity to showcase what you’ve learned in pastry school by creating a “grand dessert buffet” and invite friends and family to enjoy.
With a variety of positions and places to work, there are many opportunities for pastry chefs to move up in the culinary industry.
Pastry chefs specialize in all types of baked goods. They often work in restaurants, bakeries, hotels, cupcake shops, dessert eateries or open their own places of business.
Pastry and baking schools are generally the most effective way to acquire these skills and become a trained professional in the pastry arts.
Is a pastry arts career right for you? Learn more about what it's like to work as a pastry chef.
According to the Bureau of Labor Statistics, the average income for pastry chefs is $40,630.* Baking and pastry arts salaries will vary depending on where you live, the type of business at which you work, and the supervisory duties of your position.
Success is sweet! Take the first step toward an exciting new career. Space is limited. Contact us today to find out more about becoming a pastry chef.
This program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation.
*Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2016–2017 Edition, Chefs and Head Cooks, http://www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm (accessed July 2016). National long-term projections and salary averages may not reflect local and/or short-term economic or job conditions, and do not guarantee actual growth or any particular salary.
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