Baking and Pastry Program: Head, Hands, and Heart
Day 1: We need 20 baguettes by 10 a.m.!
Day 90: Strudel (or a four-tiered wedding cake)
“I watch these students grow and gain experience and confidence in their ability to turn their visions into reality. I tell them that baking is a mindset and a set of skills. The most important qualities for any good baker are curiosity and accuracy. You can’t be afraid to try new things. And you have to follow through with accuracy and precision. It can’t hurt if you really like desserts!”
--Chef Kathleen Kessler (Chef Kat), Baking and Pastry Department Chair
Our Baking and Pastry Arts students learn how to create award-winning breads, sumptuous desserts and other baked goods in our retail outlets from the very first day of class. This work requires all five senses, intuition, attention to detail and pure passion.
Do It Fast and Do It Well
You will develop the foundational skills necessary to perform effectively in most any pastry kitchen.You will learn to create baked goods and pastries to please your customers from breakfast through dessert – muffins, croissants, pies and tarts, cupcakes and tortes, cookies, mousses, ice creams and plated desserts to name a few! At New England Culinary Institute, we believe that the best chefs are well rounded and flexible, able to step into any kitchen, anytime, anywhere and not only feel at ease, but confident. By practicing your skills in our real-time kitchens, you’ll build that confidence.
Learning from Each Other
Students at NECI rotate tasks (stations), so every day they are experiencing new challenges and mastering new techniques used by the pastry professional. Strong teamwork and support will prepare you to try new things—from simple to sublime.
Defined Outcomes of the Baking and Pastry Degree Programs:
- To provide intensive practical training and refinement of baking and pastry skills.
- To help students develop the attributes of a professional patissier or baker.
- To explore the theory of food, including food science, nutritional baking, sustainability, menu development, taste and flavor, gastronomy, artistic presentation, food and wine pairing.
- To build a foundation in the business aspects of the Baking and Pastry industry, including purchasing, safety, and cost control.
- To develop the personal and professional skills needed to succeed, including professional communication, time management, business etiquette, self-awareness, community relations, and team creation.
- To improve critical and creative thinking skills, such as problem solving, information literacy, and quantitative reasoning.
- To expand student awareness of history, art, and science.
- Certificate in Professional Baking & Pastry
Learning in our operations, side-by-side with NECI chefs and instructors for 22 weeks gives you the skills you need to perform with confidence. This intensive “learn by doing” program gets to the heart of day-to-day kitchen operations. The Certificate programs are designed to prepare students to become industry professionals. As graduates, they will be able to perform effectively at one or more positions in a variety of foodservice establishments, depending on concentration. In addition to professional technical skills, Certificate students will also focus on business and entrepreneurial goals.
Associate of Occupational Studies in Baking and Pastry Arts
The associate (Associate of Occupational Studies) degree program in Baking and Pastry Arts is a 16-month program that includes one 12-month residency of classroom work (three academic semesters), intensive hands-on learning in the kitchens and food services of NECI, and one off-site externship.
The Associate of Occupational Studies in Baking and Pastry Arts is designed to prepare qualified students to become skilled culinary professionals specializing in the area of baking and pastry. Focusing on training in the pastry kitchen, this program also included components in the savory kitchen, business management and general education, and provides students with a comprehensive framework of general skills needed to perform effectively in any food service operation.
As culinary specialists, graduates are able to perform effectively in commercial kitchens, restaurants, hotels, resorts, bakeshops, and pastry shops in such positions as baker, pastry cook, or assistant pastry chef. Certain students may achieve higher standing in different operations.
- Bachelor of Arts in Baking and Pastry Arts
The residential bachelor’s (Bachelor of Arts) degree in Baking and Pastry Arts is a 32-month program that includes two 12-month residencies (three semesters each) of classroom work, intensive hands-on learning in the kitchens and food services of NECI. Additional hands-on lab work will be offered through intensive internal practicums, lab courses and a final outside externship at an establishment that will appropriately challenge the student’s skills. Course delivery may be residential, wholly online or a hybrid of both, depending on the institutional needs, as well as student needs and abilities. This program is also available in a wholly online format.
The Bachelor of Arts in Baking and Pastry Arts is designed to prepare qualified students for professional level baking and pastry careers in the contemporary culinary industry. Graduates are prepared to pursue further education in advanced industry topics.
New England Culinary Institute is required to disclose information regarding the on-time graduation rates, the placement rates, tuition and fees, occupational opportunities, and the median loan debt of students who have completed our degree and certificate programs.
Certificate in Professional Baking and Pastry (2015)
Associate in Occupational Studies in Baking and Pastry Arts (2015)
Bachelor of Baking and Pastry Arts (No Data Available)