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Day 1: We need 20 baguettes by 10 a.m.!
Day 90: Strudel (or a four-tiered wedding cake)

Baking and Pastry Arts

Bring It

From the very first day of class, our Baking and Pastry Arts students learn how to create award-winning breads, sumptuous desserts, and other tempting baked goods in our on-site retail outlets. 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 also feel 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.



At a Glance

32-month program
Two 12-month residencies
Two 15 week externships
120 credits

Enrollment Dates

October 2017
January 2018
May 2018
September 2018

Program Disclosure Information

For more information regarding our programs, including graduation rates and median loan debt of completers, please see NECI Program Disclosure Information.

Bachelor of Arts in Baking and Pastry Arts

The residential Bachelor of Arts (BA) in Baking and Pastry Arts is a 32-month program that includes two 12-month residencies (three semesters each) of classroom work, and 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. 

Whether delivered on-ground or online, the BA in Baking and Pastry Arts is designed to prepare qualified students for professional level careers in the contemporary baking and pastry industry. 

The BA 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.

Educational Objectives

In order to optimally prepare students for professional positions in the industry, NECI has established the following educational objectives for the BA in Baking and Pastry Arts:

  • To provide intensive practical training and refinement of baking and pastry skills, including specialized cuisines.
  • To help students develop the attributes of a professional patissier or baker.
  • To build a foundation in the business aspects of the Baking and Pastry industry, including purchasing, safety, cost control, financial, and human resource management.
  • 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 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, science and language.

These education objectives influence all facets of the program, from the curriculum and teaching techniques, to the code of student conduct in the classroom, and serve as important guidelines for all those in the program.

Cost of Attendance (Bachelors in Baking and Pastry Arts)
  On Campus Off Campus
Tuition $84,000 $84,000
Technology Fee $1,600 $1,600
Room $22,398 -
Board $9,000/$4,500 $9,000/$4,500
Materials $1,160 $1,160
Total Tuition and Fees $118,158/$113,658 $95,760/$91,260
     

________________________________________

Bachelor of Arts in Baking and Pastry Arts Program Disclosures (2016)

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.​​​​​​​

 



At a Glance

16 month program
One 12 month residency
One 15-week externship
62 credits

Enrollment Dates

October 2017
January 2018
May 2018
September 2018

Program Disclosure Information

For more information regarding our programs, including graduation rates and median loan debt of completers, please see NECI Program Disclosure Information.

Associate of Occupational Studies in Baking and Pastry Arts

The Associate of Occupational Studies (AOS) 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 AOS 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 includes components in the savory kitchen, in business management, and in general education. The AOS degree provides students with a comprehensive framework of general skills needed to perform effectively in any foodservice operation.

As culinary specialists, graduates are able to perform effectively in commercial kitchens, restaurants, hotels, resorts, bakeries, and pastry shops in such positions as baker, pastry cook, or assistant pastry chef. Certain students may achieve higher standing in different operations.

Educational Objectives

To achieve its primary goal of training skilled bakers and pastry cooks, NECI has established the following program objectives:

  • To provide practical training in baking, pastry, and fundamental culinary skills
  • To provide students with the foundations of modern business management practices in the context of the foodservice industry
  • To impart to students a basic theoretical knowledge of baking, pastry, and culinary arts
  • To help students develop the attributes of a professional cook, such as speed, stamina, dexterity, hand-eye coordination, timing, and the ability to work with others, while emphasizing the aesthetics of food preparation and presentation
  • To evaluate and strengthen each student’s general education in the relevant areas of English, math, food science, and culinary history

These objectives influence all facets of the program, from the curriculum and teaching techniques to the code of student conduct in the classroom, and serve as important guidelines for all those who study at NECI.

Cost of Attendance (Associates of Baking & Pastry Arts)
  On-Campus Off-Campus
Tuition $43,400 $43,400
Technology Fee $800 $800
Room $11,199 -
Board $4,500/2,250 $4,500/$2,250
Materials $810 $810
Total Tuition & Fees $60,709/$58,459 $45,910/$47,260
     

________________________________________

Associate of Occupational Studies in Baking and Pastry Arts Program Disclosures (2016)

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.​​​​​​​​​​​​​​

 

 



At a Glance

22 week program
135 hour externship
24 credits

Enrollment Dates

January 2018
May 2018

Program Disclosure Information

For more information regarding our programs, including graduation rates and median loan debt of completers, please see NECI Program Disclosure Information.

Certificate in Professional Baking and Pastry Arts

Learning in our operations, side-by-side with NECI Chef-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 our 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.

The Certificate in Baking and Pastry Arts is an introduction into the fundamentals of culinary technique designed for students who are new to commercial cooking. This program teaches the technical side of the profession including sanitation, scaled food-production, product sourcing with a focus on sustainability, and other culinary basics. This is the most popular program for students who are changing careers or taking their first steps in a culinary career.

From here, you may go on to other programs, such as NECI’s Associate of Occupational Studies in Baking & Pastry Arts degree.

Educational Objectives

  • To impart to students a basic theoretical knowledge
  • To provide basic practical training in fundamental skills
  • To promote the development of managerial attributes 

 

Cost of Attendance (Certificate in Professional Baking)
  On-Campus Off-Campus
Tuition $16,800 $16,800
Technology Fee $400 $400
Room $5,600 -
Board $2,250/$1,125 $2,250/$1,125
Materials $810 $810
Total Tuition and Fees $25,860/$24,610 $20,260/$19,135

________________________________________

Certificate in Baking and Pastry Arts Program Disclosures (2016)

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.​​​​​​​

Use these links to online forms to connect, contact us, schedule a campus visit, or apply now!