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At a Glance

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

Enrollment Dates

September 2019

January 2020

May 2020

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 $810 $810
Total Tuition and Fees

$117,808/$113,308

$95,410/$90,910

     

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

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.

 

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