The Professional Pastry Program
Our Educational Objectives and Philosophy
Want to make life a little sweeter? Join Roberta L. Dowling, CCP, and Master Pastry Chef Delphin Gomes in a unique opportunity to learn pastry arts in a state-of-the-art, intimate, hands-on setting at The Cambridge School of Culinary Arts. The collaboration between Roberta Dowling and Delphin Gomes offers each student an unprecedented 70 years of combined international expertise. Our philosophy is to offer each student a solid foundation encompassing European, American, Asian, Middle Eastern, and Latin American influences on pastry arts. This unique program is vastly superior, like no other in existence, and is structured to mirror the School’s successful 30-year-old Professional Chef’s Program. All of our programs enable students to work in the industry while attending school. As in the Professional Chef’s Program and Delphin’s classes at Delphin’s Gourmandise School of Pastry in Marblehead, MA, our multifarious students come from various walks of life, some have culinary experience, others are careers changers—lawyers, physicians, astrophysicists, opera singers, actors, engineers, consultants, and artists. We welcome each and every one of you! We invite you to be on the cutting
edge of a new
career at one of the best culinary establishments in the country, led by two of the most successful mentors in their fields. Roberta and Delphin are definitely the culinary and pastry art “dream team!”
Flexible scheduling is a unique feature of the Professional Pastry Program and allows students to work while attending school. Students may elect from consecutive day and evening laboratory classes to formulate a schedule that best suits their needs. Morning classes begin at 8:30 a.m. and evening classes at 4:30 p.m. Students must elect an evening lecture schedule from either Tuesday or Wednesday nights. Lectures begin at 6:00 p.m.
The professional program mandates two lab classes and one evening seminar per week, for a total of 20 class hours per week. The school does not offer a part-time status.
The Professional Pastry Program is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) and is licensed by the Department of Education, Commonwealth of Massachusetts.
Distinctive Aspects of the Professional Pastry Program
- The Professional Pastry Program offers flexible scheduling that allows students to be employed while they are attending the program. Students are required to attend class a total of 20 hours of each week and may select from a schedule of day or evening classes or any combination thereof. The completion of the Professional Pastry Program requires 648 clock hours of study (a clock hour is defined as a 50–60 minute period of instruction time).
- The Professional Pastry Program is designed for students in the profession and for students without any formal culinary experience.
- A limited number of students are accepted into each program every term, which allows the School to provide personal attention to every student; the maximum lab class size is 15 students.
- There is one chef instructor for every 15 students and an assistant instructor whenever possible.
- The CSCA Placement Office provides students with personalized, effective job guidance and direction in finding employment.
- Emphasis is on the theory and principles of cooking that can be applied to cooking for 10 as well as 100 people.
- Students learn the importance of treating a recipe as a series of techniques rather than by rote memorization of ingredients and measures.
- The student body at CSCA is international, creating an atmosphere of cultural diversity.
| View Class Descriptions >> View Calendar for 2010 Admission >> View CSCA Professional Catalogue >> |
