Certificate Pastry Program (CPP)

The 16-week program mirrors the structure, technique, and lectures of the first 16 weeks of the Professional Pastry Program, with one practicum during week 16. The theory, science, and the techniques are the same. Students who are in academic and financial good standing and who pass the final written exam are able to easily transfer into the Professional Pastry Program. By week 12, students should put their request in writing to the attention of the Academic Coordinator. This program consists of a 19-hour a week schedule that breaks down into two 8-hour labs and one 3-hour seminar per week.

Objective

The objective of the Certificate Pastry Program is to introduce the student to the practical and theoretical techniques of pastry arts in order to gain employment. Students will learn basic baking techniques within the classical pastry art context. Laboratory work is complemented by seminars that address myriad industry-related topics designed to broaden the student's overall understanding of the pastry arts. With the successful completion of the Certificate Pastry Program, graduates are armed with the skills to obtain entry-level employment.

Class Descriptions

Laboratory Classes
Lab classes meet twice a week, lasting approximately 8 hours each class.

Choux and Viennoiserie
Students will study the theory and principles of traditional pastries, doughs, and breads. Focus is on the doughs used for croissant, Danish, puff pastry, pâte à choux, pâte brisée, brioche, and strudel. Students will learn the concept of lean and basic breads, scones and muffins, and how to prepare recipes in quantity for commercial baking.

Fillings, Meringues, and Sauces
In this segment, students will perfect their skills making classic doughs and other pastries as they explore making myriad fillings for the doughs. Mousses, sauces, meringues, Bavarians, jams, and jellies are just a few of the classics featured.

Cakes
In the last section of the program, students will learn the art of Petit Fours, ice cream and sorbets, cakes, and other European desserts. Students will build on the skills acquired from previous lessons to master the art of classic European cakes. Emphasis will be placed on cake decorating and presentation.

Evening Seminars
Evening seminars convene once a week for approximately 3 hours.

Knife Skills
In this seminar, students are introduced to a variety of knives and knife sizes. Each student will learn how to select the appropriate knife for his or hand size. Working with the right knife, students will practice the fundamentals of chopping, dicing, slicing, and mincing. Instruction emphasizes proper cleaning, storage, and knife sharpening. Students will also learn how to use a professional slicer and a mandoline.

Foodservice Sanitation
This five-week course is an intensive study of the foodservice sanitation standards established by the National Restaurant Association Education Foundation (NRAEF). Using the Applied Foodservice Sanitation Certification Coursebook, students are introduced to the basic tenets of food microbiology, significant foodborne illnesses, practices defined and mandated by regulatory agencies, and the Hazard Analysis Critical Control Point (HACCP) system of food safety management. Students take an examination the fifth week of class. Students passing the exam are presented with a ServSafe^® Certification.

Career Development Seminar
This seminar is designed to provide a structured outline of job search tools and employment opportunities available in the culinary industry. Students will learn what to expect in various working environments, including compensation, job description and expectations, hours of operation, and the potential for career growth. The instructor will emphasize researching each employment opportunity, compare and contrast working in a teaching kitchen, how to set up interviews and shadowing, how to negotiate, and how to investigate specific work environments to determine if the employment opportunity is a good match for the student and employer.

Food Management
This seminar series focuses on the business aspect of the food industry. Students learn about myriad culinary occupations and career progression to management. Students study purchasing, cost control, projections, menu planning, recipe development, and general skills relating to time, stress, and personnel management. The legal aspects of opening and running a business are also addressed and include such issues as incorporating, partnership or sole proprietorship, trademarks, and registering the business name.

Information Session Dates

School Calendar

September  2008 Admission

Flexible scheduling is a unique feature of the Certificate Pastry Program and allows students to work while attending school. Students may elect from 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 attend evening lecture on Tuesday night. Lectures begin at 6:00 p.m.

The program mandates two lab classes and one evening seminar per week. The school does not offer a part-time status. To view the January and May Pastry Certificate Program schedules, view our FAQ page.

Program Costs

September 2008    
Certificate Pastry Program
Admissions Costs:

The $45.00 application fee is non-refundable

The $45.00 application fee is non-refundable

Download in PDF format
Professional and Certificate Pastry Catalogue
Certificate Pastry Program Schedule and Fees
CSCA Application