April 9: SECOND EVENT JUST ADDED!
March 19: SOLD OUT

APRIL 9th: PASTRY PROGRAM OPEN HOUSE

Achieve Sweet Success

Thinking of opening your own pastry shop or landing that perfect job? Our Certificate Pastry Program (CPP) is a great way to explore the Pastry profession! Join us for an Open House where you will observe a pastry demo and peek in on a live class. We will also answer your admissions and program questions during a tour of the facility.

Open to ticket holders only.

Alum Chef Mary Ting, Owner of Bagelsaurus named “One of the 50 Best Bagel Shops in America” by Food & Wine Magazine.

Alum Chef Mary Ting of Bagelsaurus

PASTRY PROGRAM OPEN HOUSE

Achieve Sweet Success

Thinking of opening your own pastry shop or landing that perfect job? Our Certificate Pastry Program (CPP) is a great way to explore the Pastry profession! Join us for an Open House where you will observe a pastry demo and peek in on a live class. We will also answer your admissions and program questions during a tour of the facility.

Open to ticket holders only.

SWEET REWARDS

How To Become A Pastry Chef

The Certificate Pastry Program (CPP) teaches you core classic pastry techniques, theory, and applications of creating, decorating, and serving professional pastries and breads. Upon graduation, you will be prepared for entry-level employment as a pastry assistant or production baker, but you may also find success on your own. Upon satisfactory completion of the Certificate Pastry Program, you will have the option of transferring directly into the Professional Pastry Program.

pastry chef certificate

Program Overview

You will learn the practical and theoretical techniques of pastry arts from working with dough to plating restaurant quality desserts.

  • 16-week program
  • 300 hours of pastry arts training & education
  • 12-to-1 student to instructor ratio
  • Flexible scheduling
  • Graded coursework includes lab performance, quizzes, seminar exams and projects, events, final practicum, portfolio, and final written exam
pastry chef courses

Lab Classes

Study the theory and principles of French techniques used in making traditional pastries, including presentation, plating, and adaptation. Develop a strong understanding of the chemical function of ingredients and scalability of items for commercial baking, and explore the ingredients, tools, and techniques utilized in classic European desserts and pastries. Learn to make and identify choux, Viennoiserie, fillings, meringues, sauces, and cakes. Create intricate and delicious desserts that you will present and evaluate as a group.

chocolate molding course

Seminars

Join your peers for weekly seminars designed to round out your education.

Become adept in the foodservice safety standards set forth by the National Restaurant Association. You will study food and restaurant safety, significant foodborne illnesses, and food safety management. After three weeks of study, you will take the official examination, and upon passing, will receive a 5-year ServSafe® certification.

Examine the business aspect of the food industry and acquire a working knowledge of purchasing, cost control, menu planning, recipe development, and marketing a food establishment. Consider legal aspects of opening and running a business and practice skills related to time, stress, and personnel management. During this multi-week seminar, you will apply these guidelines and design a food service concept to present to your instructor and classmates for review.

Learn the rich history of chocolate production from Mayan temples to Parisian chocolate shops. Discover the different types of cacao and the flavor notes that depict regional origins. After learning the process of chocolate production, enjoy a tasting flight of various chocolates from around the world, analyzing the differences in taste, texture, color, and aroma.

Explore the flavors, common applications, and origins of the most unique fruits, herbs, and spices from across the globe. Develop a sound knowledge of cooking and working with fruits composed of different enzymes and varying pectin levels. Following an intensive overview and discussion, try your hand at developing a dessert recipe containing several of these newly discovered ingredients.

A poorly written recipe can harm your reputation as a chef, a restaurateur, or an author. To ensure that your recipes are as clear and concise as possible, you will identify instances of ambiguity in recipes, and common errors of organization, and discuss ways to fix them. Learn how to write a recipe that provides the reader with all the tools for success.

Consider a multitude of plate shapes and techniques for artful presentation of your completed dishes. Emphasis will be on balance, flow, focal point, and unity of interesting colors, sizes, and visual texture and interest. Discuss elements of visual edibility, height, and white space. Practice grouping elements for cohesive plating, using sauces to tie together plated elements, and incorporating functional and non-functional garnishes.

ALUMNI SPOTLIGHT

Chef Mary’s Story

Mary dove straight into a thriving culinary career after graduation. She interned with the talented team at America’s Test Kitchen before taking a Pastry Cook position at Clear Flour Bread. Her strong relationships within the industry allowed her the space and support to launch Bagelsaurus as a weekly pop-up. She has converted the pop-up into a successful brick and mortar bakery and was named “One of the 50 Best Bagel Shops in America” by Food & Wine Magazine.

FLAVORING THE INDUSTRY

Alumni Owned/Operated Businesses

Our alumni family comprises restaurant and small business owners, chefs, food writers, food stylists, sommeliers, culinary instructors and business consultants.  Please support CSCA Alum and their incredible contributions to the local, regional, national and international food scene!