Three Professional Programs:

Advanced Culinary Arts Program	Professional Pastry and Baking Program

Advanced Italian
Culinary Arts
Program

As a CCI student, you will acquire a thorough understanding of the fundamentals of both classical and contemporary cuisine, so that you can implement your own personal style when turning your love for cooking into a rewarding career.

The Professional Pastry and Baking (Pro P&B) Program is a 41.9 credit hour Diploma program designed to provide students with the necessary knowledge and skills to become a competent entry level pastry chef and/or for advancement in the field of pastry arts. The main objective of the Professional Pastry and Baking Program is to prepare people who have a love of baking for entrance and/or advancement in the field of pastry arts. The class sizes are small, giving each student ample individual instruction from the pastry chef / instructor.

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"Hands-on" Learning.

Our learn-by-doing approach, like our Advanced Culinary Arts Program, is grounded in CCI's philosophy of skill development: theory, technique, palate training, speed, and teamwork. This method assures that students progress quickly yet thoroughly through the program, while learning the elements that are essential for a successful career in Pastry and Baking.

Here's a taste of the classes you will take as a CCI pastry & baking student:

• Introductory Skills
• Basic Pastry Skills
• Yeast Breads
• Pastries
• Introduction to Cakes
• Advanced Cakes
• Advanced Artistry
• Advanced Bake Shop
• Pastry and Baking Externship A
• Pastry and Baking Externship B
• Pastry and Baking Externship C
• Pastry and Baking Externship D

Graduate Opportunities.

Graduates of the program begin in entry-level positions in the Pastry and Baking Industry. Potential occupations may include but are not limited to restaurant pastry chef, bakeshop chef, private pastry chef, artisanal bread baker, cruise ship pastry chef, and gourmet-store pastry chef.

The day Professional Pastry & Baking program consists of four 15-week semesters. Students attend 40 weeks of on-site education and then take approximately 20 weeks to complete a total of 380 hours of paid externships. Completion of the day program takes approximately 60 weeks.

The evening Professional Pastry & Baking program consists of six 15-week semesters. The first four semesters are on-site education, and the last two are used to complete 380 hours of paid externships. Completion of the evening program takes approximately 90 weeks.

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