Homenews
About UsProgramsAdmissionsCareersStudent LifeContact Us

While a passion for cooking is an important first ingredient to getting started on the path to a successful career as a chef or pastry chef, effective professional training is essential.

 

Video Tour

View CT Culinary Institute's Video

View a video tour of CCI

Three Professional Programs:

Advanced
Culinary Arts Program
Professional Pastry and Baking Program

Italian Culinary Arts
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.

We also offer a variety of hobby classes.

View our exciting new Hobby Class Schedule.

Download Hobby Class Schedule >>


Professional Pastry and Baking Program

The Professional Pastry and Baking (Pro P&B) Program is a 36 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.

Contact Us To Request More Information

Pastry Kitchen

"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:

  • Baking Formula Technology
  • Introduction to Cakes, Marzipan, and Petit Fours
  • Advanced Cakes and Classical Tortes
  • Chocolate Artistry
  • Introduction to Bread and Rolls
  • Classical European Pastries
  • Classic American Desserts
  • Hot & Cold Dessert Presentation

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.

Modular Curriculum.

The day Pro P&B program is offered in two 12 week modules, plus one week of Safety ,Sanitation and Measurement skills giving a total of 25 weeks of on-site education and culminating with a 270-hour paid externship that lasts 10 weeks. Completion of the day program takes approximately 35 weeks.

The evening Pro P&B program is offered in three 12-week modules, plus one week of Safety, Sanitation and Measurement skills for a total of 37 weeks of on-site education, and a 270-hour paid externship which is completed in ten weeks. Completion of the evening program takes approximately 47 weeks.

Request more information


Home | About CCI | CCI Programs | Admissions | Careers in Culinary Arts | Student Life | News & Events | Contact Us

Main Campus
85 Sigourney St.
Hartford, CT 06105
admissions@ctculinary.com
1-800-762-4337
Branch Campus
1760 Mapleton Avenue
Suffield, CT 06078
suffieldinfo@ctculinary.com
1-866-672-4337

© 2004 Connecticut Culinary Institute

Privacy Policy

>