Colorful Cake-Pops Ice Cream Dessert

Cool off your hot summer days with frozen cake-pops ice cream mix, stuffed within two layers of butternut snap cookies and white choc bits crumbs and topped with cake-pops, dipped in melted white chocolate and colorful sprinkles. Though it may looks like a lot of work to do, it's definitely worth the time and effort. Here is what you need:

Ingredients:

• 1 packet of butter cake mix.
• Food coloring (pink, green, and yellow).
• 2 liters of vanilla ice cream (softened).
• 2 tsp of coconut essence.
• 1 cup of White Choc Bits or white chocolate chips.
• 1 packet of butternut snap cookies (250 g).
• 1/4 cup of melted butter.
  

Garnish:

• Nestle White Chocolate Melts (or any brand of your choice).
• Colored sprinkles. 

 Equipment:

• Two 12 hole cake-pop pans.
  
• 12 lollipop sticks.
• 30 cm square piece of polystyrene. 

Directions:

1. Preheat oven to 180 c. Meanwhile, grease cake-pop pans and set aside
2. Prepare cake batter following packet directions. Divide batter equally between three bowls.
3. Using food coloring, add a drop or two of pink color to the first, green to the second and yellow to the third and mix well.
4. Pour colored batters evenly into each hole of the 2 greased cake-pop pans. Place lids on top of pans, and secure very well. Bake for 15 minutes, then let rest for 5 minutes before removing lids.
5. Remove lids carefully, and turn cake pops onto wire rack, lined with baking paper to cool completely.
   
6. Grease the base of 9 cm deep-loaf pan, then line it with baking paper, extending it about 2 cm above edges of pan, then set aside.
   
7. In a food processor, process 1 packet of butternut snap cookies till you end up with fine crumbs. Add in 1/4 cup of melted butter and process till combined. Add 1 cup of White Choc Bits to the mixture and process till roughly chopped.
8. Press half of the cookie mixture on the bottom of the loaf pan you've prepared earlier.
9. In a separate bowl, place 2 liters of softened vanilla ice cream. Stir in 2 tsp of coconut essence. Spoon half of the ice cream mixture onto the cookie mixture base. Level top of ice cream, then push in 12 colored cake pops. Add the remaining ice cream mixture onto cake pops, making sure it goes all around the pops. Level ice cream one more time, then top it with the remaining cookie mixture. Press it to secure, then cover and freeze overnight.
10. Garnish And Serve:

• Place 1/4 cup of White Chocolate Melts in a heatproof safe bowl, and microwave on  medium for one minute. Stir with a metal spoon every 30 sec till smooth. Dip the end of each lollipop stick into the melted white chocolate and push each into the remaining 12 cake pops. Place pops on a tray lined with baking paper and freeze till firm.
• Place 1/3 cup of White Chocolate Melts in a heatproof safe mug, and microwave on medium for one to two minutes. Stir with a metal spoon every 30 sec till smooth. Dip each frozen cake pop into the melted white chocolate till entirely coated, and sprinkle with colored sprinkles then stick in the polystyrene till set.  
• To serve: remove ice cream cake from freezer and let stand for 5 minutes. Place ice cream cake on a serving plate, remove the baking paper and garnish top with chocolate coated, sprinkled cake pops.

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Lemonade-Raspberry Ice Cream Cake

Sweet and tangy, yet very refreshing, all of which are manifested in this eye catching dessert is what you need to cool off on a hot summer day. This frozen treat is simple, light and easily executed with just few available ingredients and few steps to follow. Here is what you need:

Ingredients:

• 1/2 cup of frozen lemonade concentrate.
• 1/2 cup + 2 tbsp of granulated sugar.
• 1 tsp of vanilla extract.
• 6 tbsp of cubed unsalted butter at room temperature.(a little more than 1/3 of a cup)
• 2 large eggs.
• 1 cup of vanilla ice cream, softened.
• 1 cup of raspberry sherbet, softened.
• 4 oz of ready-made pound cake, sliced.

Garnish:

• Fresh raspberry.
• Lemon rinds.
• Lemon slices.

Directions: 

1. In a saucepan, and over a medium heat, combine 1/2 cup of lemonade concentrate with 1/4 cup of granulated sugar, bring to a boil then  keep cooking for two minutes, then remove from heat.
2. In a separate bowl, whisk 2 large eggs with the remaining amount of granulated sugar and 1 tsp of vanilla extract till well combined. Slowly, pour lemonade mixture into the egg mixture and whisk well right after each addition, till all is incorporated.
3. Return the mixture to the saucepan, and over a medium heat, let it slowly bring to a simmer while still whisking. Keep cooking for three minutes or till the mixture thickens and becomes like pudding.
4. In another bowl, placed over a bowl of ice water, strain in the lemon curd you prepared to end up with smooth silky pudding.
5. Add in six tbsp of butter and whisk till well incorporated. Keep whisking every five minutes till the curd is reduced to room temperature. Cover with plastic wrap and refrigerate.
6. To assemble the dessert:

• Line one pound loaf pan with plastic wrap. Spread 1 cup of softened vanilla ice cream on the bottom of the pan, then spread 1 cup of softened raspberry sherbet on top, followed by a layer of cooled lemon curd and topped with slices of pound cake. Cover with plastic wrap and freeze for 3-4 hours.
• When ready to serve, invert the ice cream cake on a serving plate. Garnish with fresh raspberry, lemon rinds and lemon slices and serve immediately.

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Mixed Fruits Pavlova

Impress your family and friends with this dazzling, mouth watering pavlova. The perfect combination of crunch and softness all in one is featured in this delicate baked meringue, topped with cool fresh cream and refreshing summer fruits. Though very simple and affordable, the elegant dessert is worthy of special occasions too. The recipe calls for:

Ingredients:

• Egg whites of 6 large eggs at room temperature.
• 1 1/2 cup of granulated sugar.
• 1 tbsp of cornflour.
• 1 tsp of white vinegar.
• 2 tsp of vanilla extract.

Garnish:

• 1 1/4 cup of heavy cream.
• 1 tbsp of confectioners sugar.
• Fresh fruits (kiwi, raspberries, or any fruits of your choice).
  

Directions: 

1. Preheat oven at 250 F. Meanwhile, line a baking sheet with parchment  paper and mark a 9 inch circle in the middle , then spray with a non-stick cooking spray, and set aside.
   
2. using an electric mixer, beat the egg whites of six eggs at medium to high speed till stiff peaks form.
3. Add 1 1/2 cup of granulated sugar and beat in for 10 minutes or till the sugar is completely dissolved.
4. Add 1 tbsp of cornflour, 1 tsp of white vinegar, and 2 tsp of vanilla extract and beat in for one minute till all combined.
5. Spoon the mixture onto the baking sheet in the middle of the circle you've prepared earlier.
6. Shape the mixture into a circle with high decorative sides using a palette knife or a spatula, then bake for one hour or till firm.
7. When done, turn off the oven and let the pavlova cool completely inside, leaving the oven door  slightly open.
8. When ready to serve, transfer the pavlova to a serving plate. Meanwhile, beat 1 1/4 cup of heavy cream at high speed. Add in 1 tbsp of confectioners sugar and keep beating till soft peaks form.
9. Spread the cream on top of the pavlova and garnish with fresh sliced kiwi fruits and raspberries, then serve.

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Double Chocolate Cherry Cake

Turn your ordinary afternoon cake into an impressive dessert, worthy of all occasions. This luscious chocolate cake features rich dark chocolate chunks, dried cherries, sour cream and double pudding mix along with other baking ingredients. The final product is generously garnished with thick chocolate glaze and coarsely chopped chocolate bar.

Ingredients:

• small amount of unsweetened cocoa powder for dusting the pan.
• 1 package (18 oz.) of yellow cake mix with pudding.
• 1/2 cup of granulated sugar.
• 1 package (4 oz) of instant pudding mix.
• 4 large eggs (room temperature).
• 3/4 cup of vegetable oil.
• 1/2 cup of water.
• 8 oz. of sour cream.
• 3 dark chocolate bars (3 oz each), coarsely chopped.
• 1/2 cup of dried cherries (coarsely chopped).
• 1 tbsp of vanilla extract.

Chocolate Glaze:

• 1 dark chocolate bar (3 oz.) coarsely chopped.
• 1 tbsp of butter.
• 1/3 cup of heavy whipping cream.

Garnish:

• 1 dark chocolate bar (3 oz), coarsely chopped.

Directions: 

1. Preheat oven at 350 F. Meanwhile, grease a Bundt pan and dust it with unsweetened cocoa, then set aside.
2. In a large mixing bowl, combine 1 package of yellow cake mix, 1/2 cup of granulated sugar and 1 package of pudding mix. Stir till well incorporated.
3. In a bowl of an electric mixer, combine 4 large eggs, 3/4 cup of vegetable oil, 1/2 cup of water, 1 tbsp of vanilla extract and 8 oz. of sour cream, and beat at a medium speed till all are well blended.
4. Add the dry ingredients gradually to the egg mixture and beat in for 2 minutes till well incorporated.
5. Add the 3 coarsely chopped chocolate bars, and 1/2 cup of dried cherries to the batter and gently fold in.
6. Pour batter in the Bundt pan you prepared earlier, and bake for one hour or till a tester inserted in the center comes out clean.
7. When cake is done, let cool in the pan over a wire rack for 15 minutes, then gently remove from pan and let cool completely over the wire rack.
8. To prepare the chocolate glaze: in a small bowl,  combine 1 dark chocolate bar, coarsely chopped with 1 tbsp of butter. Meanwhile, in a saucepan, bring 1/3 cup of heavy whipping cream to a simmer over a medium heat. Remove it from heat, and pour over the chocolate and butter, and whisk till smooth. Let the glaze cool for few minutes or till it becomes slightly thick, then drizzle over cake.
9. Garnish cake with the remaining chopped chocolate bar. Serve with coffee or tea.

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Semolina Coconut Cake

Whether you have or haven't had the chance to experiment the crumbly taste of baked semolina coconut cake, lightly soaked with sugar-rose syrup and garnished with almonds and orange rinds, get ready for an exceptional try out...our version of this delectable cake is absolutely simple, quick and easy to follow as 1, 2, 3. Here is what you need:

 

Ingredients:

• 1 cup of semolina.
• 1 cup of all purpose flour.
• 1 cup of shredded coconut.
• 1 cup of plain yogurt.
• 3/4 cup of vegetable oil.
• 3/4 cup of granulated sugar.
• 2 large eggs.
• 2 tsp of baking powder.
• 2 tsp of vanilla extract.
• 2 tbsp of orange juice (optional).
• Almonds and orange rinds for garnish.

Sugar-rose syrup:

• 1 cup of granulated sugar.
• 1 1/2 cup of water.
• 2 tsp of rose water.
• 1 tsp of lemon juice

Baking Equipment:

• Large mixing bowl.
• Medium bowl.
• Hand mixer.
• Wire whisk.
• Medium round baking pan.
• Saucepan.

Directions:

1. Preheat oven to 350 F. Meanwhile, prepare the sugar-rose syrup. In a saucepan, combine 1 cup of granulated sugar, 1 1/2 cup of water, 2 tsp of rose water, and 1 tsp of lemon juice, and let cook for10 min over medium heat, then set aside to cool.
2. In a medium bowl, whisk the dry ingredients, including 1 cup of semolina, 1 cup of all purpose flour, 1 cup of shredded coconut, and 2 tsp of baking powder till well combined, then set aside.
3. In a large mixing bowl, put 3/4 cup of granulated sugar, 2 large eggs, 2 tsp of vanilla extract, and 2 tbsp of orange juice, and beat in using a hand mixer till light.
4. Add in 3/4 cup of vegetable oil and 1 cup of plain yogurt, and beat in till the batter is well incorporated.
5. Gradually, add the dry ingredients to the batter, and mix well till you end up with a consistent cake batter.
6. Pour the batter in a greased  medium round pan lightly dusted with flour, and bake till the edges and the top of cake are golden brown. The cake should be done when the tester comes out clean. (may take 25-35 min).
7. Cut the cake into diamond-shape pieces while still hot in the pan, then pour some of cooled sugar- rose syrup over the cake, and set aside for the cake to absorb the syrup.
8. Garnish with toasted almonds and orange rinds. Serve it warm or cold with coffee or tea.

Baker's Note:

1. If you don't have a hand mixer, you may use a wire whisk throughout the preparation process as long as you end up with a consistent cake batter.
2. The sugar syrup should be cooled enough before pouring it over the hot cake.
3. The amount of syrup to be poured over the cake depends on your taste and preference. Keep in mind though, that semolina flour has the ability to absorb sugar syrup quite well. That is, in order to end up with satisfying results, it is recommended that you pour enough syrup over the cake, otherwise you might end up with a dry cake.
4. If you are not planning to consume the whole cake, it is recommended that you save it in a container and keep it in the fridge for later use.

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Online Learning Programs: Pastry Chef Training, Courses and Schools

Pastry chef training programs typically require hands on application and an actual on-campus work within the school's kitchen labs in addition to successful completion of an internship and/or externship program at an approved bakery, specialty cake shop, restaurant, or other specialized pastry production entities. Because the nature of pastry chef job demands working with baking ingredients and the actual production of pastries, desserts, and baked products, online pastry chef programs of this kind aren't usually offered completely online. Instead, some are offered in hybrid format, combining both on campus and online courses. Common pastry chef courses that can be completed online through distance learning include nutrition, food management, menu development and planning, and some business management related courses.

Pastry chef programs that lead to a degree are also available, yet are not widely spread like the on- campus associate degree or bachelor degree programs in pastry arts. These online programs are often offered in the form of degree continuing studies, and designed for pastry chefs who already completed on-campus associate degree in pastry arts, and fulfilled the required hands on baking and pastry practice, and want to take their education to the bachelor level for career advancement purposes. The online bachelor degree programs focuses on the business aspects of the trade and prepare its recipients for leading career positions within the industry. Graduates may work as bakery managers, caterers, executive pastry chefs, educators, or establish their own businesses. Examples of online degree programs include culinary management, and hospitality/restaurant management, and others. 

 

Online Pastry Chef Courses:

• Nutrition: among other topics, the nutrition course discusses the value of nutrients such as vitamins, minerals, fat, carbohydrates, and protein along side with the damaging affects of nutrients' insufficiency to human body. The course may also introduce students to healthy recipes of some baked goods and desserts such as gluten free recipes, and those made with low fat ingredient or sweeteners' substitutes.
• Menu Planning and Development: an important pastry chef course for it teaches prospective chefs how to carefully plan for and develop a visually appealing menu that include a collection of desserts and pastry goods while taking into account the well-liked, cost efficient, and most suitable for customers. Planning for, developing and designing a well presented and sellable menu of pastries, desserts and baked goods are important part of this course assignments.
• Food Purchasing: examines the ordering process of large volume of baking ingredients in addition to kitchen tools, bakery equipment and food packaging materials. The online course also introduces students to subjects like suppliers chain management, pricing, cost efficiency, payment systems, and inventory control. Since purchased food need to be stored, the food purchasing course also explore the proper ways of maintaining well stocked pantries, and preserving stored food items from ruin.

Culinary Schools, Colleges, Training Centers, and Universities Offering Online Pastry Chef Training Programs:

Below is a short list of some culinary schools, colleges, training centers, and universities offering online pastry chef training programs and/or coursework:

1. French Culinary Institute (International Culinary Center): Location: .New York, NY and Campbell, CA.
• Online Programs Offered: Restaurant Management: 90 hour course designed for professionals wanting to establish their own bakeries, restaurants or any other culinary establishment. A combination of in class and online discussion plus course materials are offered.
2. Escoffier Online Culinary Academy: Location: Hoffman Estate, IL.
• Online Programs Offered: Pastry Arts: 1 year certificate program.
3. Virginia College Online: Location: Birmingham, AL and Tampa, FL.
• Online Programs Offered: Culinary and Pastry Arts: Associate degree program. Successful completion of diploma program that offer hands on kitchen application is required to qualify for entry into the program.
4. University of Richmond: Location: Richmond, VA.
• Online Programs Offered: Baking and Pastry Arts: 49 hour certificate program.
5. Ecole Chocolat: Location: San Francisco, CA, USA.          Vancouver/ Canada.
• Online Programs Offered:
• Professional Chocolatier: 3 months certificate program.
• Chocolate Making From Bean: 2 months certificate program.
• Quality Assurance For Chocolatiers: 6 weeks certificate program.
• Business Plan For Chocolatiers: 1 month certificate program.
6. Pastry Training Center Of Vancouver (Vancouver Pastry School): Location: Vancouver/ Canada.
• Online Programs Offered:
• Online Pastry School: 1 week Mastery coursework including six pastry training courses, more than 59 lessons and more than ten hours of video content and recipes.
• Other independent online pastry courses like world of cookies, artisan bread baking, cake decorating, baking with chocolate are also offered. A certificate of completion is provided at the end of each program.

Online Culinary Schools, Career Schools, and Universities Offering Other Culinary Programs:

Below is a selection of few culinary schools, universities and career schools that offer online related culinary programs.

1. Le Cordon Bleu: Location: Scottsdale, AZ.
• Programs Offered:
• Online bachelor degree in Culinary Management.
• Online associate degree in Culinary Operation.
• Online associate degree in Hospitality & Restaurant Management.
2. Penn Foster Career School: Location: Scranton, PA.
• Programs Offered:
• Online career diploma in Hotel & Restaurant Management.
• Online career diploma in Catering.
3. Stratford University: Location: Fairfax, VA.
• Programs Offered:
• Online associate degree in Hotel & Restaurant Management.
• Online master degree in International Hospitality Management.
• Online bachelor degree in Hospitality Management with minor concentration in:
• Baking and Pastry Arts. OR
• Hotel and Restaurant Management.

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Pastry Chef: Certification Programs and Career Specialization

Pastry Chef is the head person in charge of overseeing the pastry section of a commercial kitchen in which many bakers work under his/her supervision. The nature of a pastry chef job demands having management, leadership and effective communication skills to ensure that kitchen's operations are running smoothly. Pastry chef job also calls for creativity and the artistic ability to produce visually appealing pastries and desserts that make customers feast with their eyes before eating the first bite. Pastry chef career opportunities can be sought for in places like bakeries, wedding cake shops, restaurants, hotels, grocery stores, schools, nursing homes, baking manufacturing companies, airline companies, cruise ships, private homes and other places where baked goods are produced and served. Although a high school diploma can get you an entry level position in the baking and pastry industry from which you can work your way up with time, a growing number of candidates nowadays prefer to join career schools, community colleges, culinary schools, and universities  to obtain the necessary culinary education and/or training, and thus boost their chances of securing the best,  most competitive job opportunities in the industry. Those armed with an associate degree or bachelor degree in baking and pastry arts, will be adequately prepared to hold sophisticated pastry chef positions within the baking industry. Off course, the best career opportunities goes to those with the highest level of education, specialization and extensive industry experience. Generally, pastry chefs are in charge of producing various kinds baked goods including bread, pastries, confections, cookies, cakes, tarts and pies in addition to culinary and plated desserts. Some pastry chefs however, may choose to specialize even more, and become expert at one facet of their profession. Specialized pastry chefs are either:

 

• French Pastry Chef: usually receive French pastry training at culinary schools and institutes that specialize in French pastry making, leading eventually to a certificate, diploma or an associate degree in pastry arts. Examples of culinary schools specializing in teaching French pastries and desserts include French Culinary Institute, and French Pastry School. French pastry chef can make special kinds of breads, pastries for breakfast, tarts, pies, chocolates, candies, cakes, desserts and wedding cakes.
• Dessert Chef: May work as the only chef responsible for creating desserts in a small food service establishment or serve as member of dessert chefs team in large food service operation such as hotels, airline companies, cruise ships and big restaurants. Dessert chef is in charge of designing dessert menu, developing and testing new recipes. Dessert chef may also work directly with customers to discuss details about orders of custom-made cakes, desserts and pastries for wedding parties and other special occasions. Along side to being proficient in baking and working with pastries, desserts chef also must have an eye for details, creativity and the artistic ability to produce visually appealing desserts that look wonderful as they taste.
• Cake Decorator or Artist: in charge of designing, constructing and decorating all kinds of cakes and sweet pastries. Cake decorator should have a mastery of cake decorating techniques such as piping, airbrushing, frosting, icing, and usage of gum paste, fondant and flowers on cakes. In addition to mastering cake decorating methods, cake decorator should also have an eye for details, a sense of taste and smell, manual dexterity, innovation, and customer service skills. To become a cake decorator, you may obtain a certificate or diploma in baking and pastry arts or cake decorating, and work your way up through apprenticeship programs, professional training and industry work experience. Professional cake decorator certification programs are also available for those looking for potential career advancement. The Retail Bakers of America offers a Certified Decorator certification for bakers and decorators who have a minimum of four years experience in preparing and decorating all kinds of sweet baked goods for commercial bakeries, have customers-working experience, and a successful completion of food sanitation course.
• Chocolatier: a long-time pastry chef expert, who artistically and skillfully creates sensational desserts, confections, and crafted pieces of art using chocolate. Becoming a chocolatier requires years of work experience, professional knowledge, and background in working with confections and pastries. People interested in this area of specialization have the opportunity to take their pastry chef career to a higher level by receiving  a professional training at any of the specialty-chocolate schools like Ecole Chocolate School in Canada and The Chocolate Academy in the United States, or any of its seventeen branches spread worldwide. Some culinary schools such as the French Culinary Institute also provide confectionery and pastry courses that are designed to help prospective chocolatiers learn their profession. Among other courses, chocolatiers study history of chocolate, flavors and textures, chocolate cultivation, processing, modeling, tempering, decorating, gourmet chocolate recipes, recipe development, business management, production planning, and marketing. Chocolatiers are also introduced supply companies and equipment suppliers specialized in chocolate making. 
• Candy Maker: in charge of mixing, baking, forming and decorating a collection of candy treats including chocolate bars, peanut butter cups, butter crunch toffee, peppermint bark, peanut brittles, and other treats. Candy makers often get to come up with their own candy recipes. This is beneficial if you own a start up candy-making business, and want to promote it using your own signature treats. With a high school diploma, attention to details and a extensive on-the job training, you can eventually become a candy maker. However, obtaining a certificate, diploma or an associate degree in baking and pastry arts advance your career opportunities in this competitive industry. 

Pastry Chef Certification Programs:

Aspiring pastry chefs have the chance to advance their career opportunities through specialized pastry chef certification programs. Although it is not required for employment, pastry chef certification programs are invaluable qualifications that exhibit proficiency and competence of its holder, lead to career advancement, and higher income potentials. The American Culinary Federation, a leading organization for professional chefs do provide accredited education programs and certifications for pastry chefs at four different levels. These certification programs are:

• Certified Pastry Culinarian: an entry level pastry culinarian with 1-2 years of related work experience, who works in a pastry section of a food service establishment, and has an assistance responsibility of preparing and producing bread, cakes, cookies, rolls, desserts, tarts and pies in addition to other baked products. 
• Certified Working Pastry Chef: a pastry chef with 3-5 years of work experience as a pastry culinarian, and a substantial  responsibility of  preparing and producing all pastry products in addition to supervising an entire pastry section or shift within a food service operation.
• Certified Executive Pastry Chef: a pastry chef who is the head of a pastry department in a food service operation with at least 3 years of similar work experience that include a supervision responsibility of at least 3 people within the food preparation and production service. Executive pastry chef often reports to the executive chef of food operation service or top management of a specialized pastry company.
• Certified Master Pastry Chef: who reached the highest level of proficiency, knowledge, expertise, and mastery of culinary techniques in baking and pastry arts field. Successful completion of an eight-day practical examination process, evaluated by peers along with prior certification of certified executive pastry chef or certified culinary educator are mandatory prerequisites for this particular type of certification program.

In general, to be able to get certified as professional pastry chef at any of the previously mentioned levels, a high school or general education diploma is often required. Certain number of hours in continuing education, industry work experience, and successful completion of three 30- hour courses in sanitation and food safety, nutrition, and supervisory management are also required, and documentation of all must be submitted for eligibility. The higher the level of pastry chef certification program you are planning to pursue, the longer the required industry work experience will be. That being said however, entry level applicants holding an associate degree or bachelor degree in baking and pastry arts may apply for a certified pastry culinarian certification program with no prior work experience being required.   Other prerequisites may apply depending on the level of certification programs you choose to pursue.

Once the certification program requirements are fulfilled and application is submitted with the applicable fees, the American Culinary Federation will review the application and submitted documentations for eligibility. If eligible, you will be notified to take the written and practical exams whose passing scores are 70% and 75% respectively, and pay the exams' fees. If successfully passed, you will be required to submit your final application along with the written and practical exams passing forms, other documentations, and the remaining certification fees for final approval. After revision, which may take up to three weeks, your application will be approved and your pastry chef certification will be sent to you by mail.

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Pastry Chef Certificate and Diploma Programs

If you are planning to complete your baking and pastry training quickly and join the industry workforce as soon as possible, non-degree pastry chef certificate or diploma programs would be your best choice. These kinds of programs are short in length, more of a career oriented, and they concentrate on the hands on skills needed to obtain entry level positions in the baking industry. Pastry Chef certificate and diploma programs are usually offered by vocational career schools and community colleges. Some stand alone culinary schools do offer such programs as well. Below are a brief distinction between the two types of programs along with an overview of their coursework and other bakers and pastry chef certification programs.

Pastry Chef Certificate Programs Overview:

Students attending a certificate program in baking and pastry arts will the have the advantage of being thoroughly exposed to the craft of baking and pastry and be ready to join the baking and pastry industry in as little as one year, sometimes less. Not only do these certificate programs equip students with the necessary skills needed to become successful pastry chefs or bakers through practical training in commercial-like kitchen labs, they also provide students with the theoretical knowledge about the science of baking and offer them classroom instructions to help them excel in their craft upon graduation. To be able to join pastry chef certificate programs , a high school diploma is often required. Effective oral and written communication skills are other indispensable qualifications, deemed necessary nowadays by top culinary schools, community colleges, universities and/or career schools.

 

Baking and Pastry Courses Offered:

Among others, students attending certificate programs in baking and pastry arts are taught  the main baking and pastry courses, including theory of baking, bread production, artisan bread, cake decorating, desserts, food sanitation and hygiene.

Pastry Chef Diploma Programs Overview:

Like pastry chef certificate programs, diploma programs in baking and pastry arts arm students with the theoretical and practical education needed to become successful pastry chefs. The only difference between the two programs is that pastry chef diploma programs require students to complete couple of elective courses like math, science, writing, languages, and/or humanity courses along side with the main baking and pastry courses. Thus, students attending diploma programs in baking and pastry are likely to graduate within a two-year period, sometimes less. Upon graduation, they'll be ready to create exceptional bread, pastries, cakes and plated desserts. Again, to be able to join these kinds of programs, a high school or general education diploma is required while strong communication skills are of great importance.

Baking and Pastry Courses Offered:

As mentioned earlier, pastry chef diploma programs feature elective courses in addition to the core baking and pastry courses. Though similar to the courses offered by most pastry chef certificate programs, diploma programs expands further in the subject matter, and offer additional baking and pastry courses including, bakery production, dough/yeast fundamentals, cooking with chocolate, plated desserts, and how to market your bread and pastry creations.

 

Pastry Chef Certification Programs:

Aspiring pastry chefs or bakers with entry level positions have the chance  to enhance their baking and pastry career opportunities through advanced bakers and pastry chef certification programs. Although it is not mandatory for employment, bakers and pastry chef certifications are invaluable qualifications that exhibit proficiency and competence of its holder, lead to career advancement and higher income potentials. The Retail Bakers of America, a leading industry association do provide certifications for bakers at five different levels including Certified Journey Baker, Certified Baker, Certified Decorator, Certified Bread Baker, and Certified Master Baker. Certified Journey Baker certification is best suited for entry level applicants holding a certificate or diploma in baking and pastry arts alongside with 1000 hours of retail or commercial baking experience or at least one year of similar work experience (approximately 2000 hours) without education requirements. Off course, the higher the level of bakers certification program you pursue, the longer the required years of baking experience will be, in addition to a successful completion of a sanitation course offered by either industry association, school, or government agency. On the other hand, the American  Culinary Federation, a leading organization for professional chefs do provide accredited education programs and certifications for pastry chefs at four different levels including Certified Pastry Culinarian, Certified Working Pastry Chef, Certified Executive Pastry Chef, and Certified Master Pastry Chef. Certified Pastry Culinarian certification is best suited for entry level applicants who have successfully completed one year certificate or diploma program in similar field alongside with one year working experience as pastry culinarian and 90 hours courses in sanitation and food safety, nutrition, and supervisory management. Entry level applicants holding an associate degree in baking and pastry arts or in culinary arts may apply for the Certified Pastry Culinarian certification without prior work experience being required. Again, the higher the level of pastry chef certification program you are willing to pursue, the longer the required working experience will be.



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Baking And Pastry Schools: Bachelor Degree Programs

Like baking and pastry associate degree programs, bachelor degree programs require lengthy time to be invested toward your culinary education. With a four year bachelor degree program, students will have the opportunity to expand their knowledge base about baking and pastry arts and graduate with well rounded culinary education that make them qualified for a broader range of baking and pastry career opportunities with potentially great income. Off course, the best career opportunities goes to those with the highest level of education, specialization and extensive industry experience. Bachelor degree programs in baking and pastry arts are usually offered by private and public four-year universities and colleges in addition to some stand alone culinary schools. While some universities and colleges offer bachelor degree programs that focus solely on baking and pastry arts discipline like Johnson and Wales University and The Culinary Institute of America, other culinary schools and universities offer  bachelor degree programs in culinary management for students who already have an associate degree in baking and pastry arts, culinary arts, or hospitality-restaurant management, and want to climb up the ladder for potential career advancement. Example of the latter schools include Le Cordon Blue College of Culinary Arts and Lincoln College of Technology. Others, offer bachelor degree programs in culinary arts with minor concentration or specialization in baking and pastry arts like The Art Institutes.

Overview of Bachelor Degree Programs in Baking and Pastry Arts:

Students attending bachelor degree programs will have the chance to be thoroughly trained on all aspects of baking and pastry arts field through extensive theoretical and practical courses as well as industry-related internships and externships opportunities sponsored by the school. Students enrolled in baking and pastry arts bachelor degree programs are taught classical and contemporary baking and pastry techniques, kitchen leadership and restaurant management, general business skills necessary for successful career in this field, professional use of baking and pastry equipment and tools, the hidden chemistry behind baked products, baking for competitions and events, in addition to actual hands-on production of exquisite pastries, bread, cakes, cookies, bars, rolls, sugar creations, chocolate, candy, fudge, caramel, ice cream, soufflé, truffles, petits fours, tarts and pies, and all kinds of culinary and plated desserts.  Bachelor degree programs in baking and pastry arts prepare students to become pastry chefs, pastry chef specialists, and bakery managers and/or owners. To be eligible for entry into these kinds of programs, a high school of general education diploma is required. Some culinary schools require prior work experience in the baking and pastry industry while others demand possession of an associate degree in baking and pastry art before entry into the program.
 

Baking And Pastry Courses Offered:

Bachelor degree programs in baking and pastry arts feature baking and pastry courses in addition to a combination of required and elective liberal arts and business management courses as part of the general education requirements. Typical liberal arts courses may include history, foreign languages, math, economics, literature, creative writing, and a selection of social sciences. Business management courses on the other hand, may include food service management, business and food marketing, cost and inventory control, accounting, financial management, management of human resources, leadership and business ethics, consumer behavior, business planning and others. As for the baking and pastry courses, bachelor degree programs teach among other courses-baking and pastry arts fundamentals, chemistry of baking, menu development, nutrition, food safety and sanitation, kitchen and restaurant management, baking for competitions and events, bread, pastries, cookies, confections, sugar artistry, chocolate and candy, tarts and pies, wedding cakes and designs, and professional cake decorating.

 

Pastry Chef Certification Programs:

Aspiring pastry chefs with entry level positions have the chance to advance their career opportunities through specialized pastry chef certification programs. Although it is not required for employment, pastry chef certification programs are invaluable qualifications that exhibit proficiency and competence of its holder, lead to career advancement, and higher income potentials. The American Culinary Federation, a leading organization for professional chefs do provide accredited education programs and certifications for pastry chefs at four different levels including:

• Certified Pastry Culinarian
• Certified Working Pastry Chef
• Certified Executive Pastry Chef
• Certified Master Pastry Chef

Entry level applicants holding a bachelor degree in baking and pastry arts or in culinary arts may apply for the Certified Pastry Culinarian certification without prior work experience being required. However, successful completion of three 30- hour courses in sanitation and food safety, nutrition, and supervisory management are required, and documentation of such must be submitted for eligibility. The higher the level of pastry chef certification programs you are aiming for, the longer the required work experience will be. Additional prerequisites may apply, depending on the level of certification programs you choose to pursue.

 

Culinary Schools, Institutes, Universities and Colleges Offering Bachelor Degree Programs:
Below are few names of popular culinary schools, institutes, universities and colleges offering bachelor degree programs in baking and pastry arts in addition to online and on-campus bachelor degree in culinary management.

The Culinary Institute of America: Hyde Park, NY.	Le Cordon Bleu College of Culinary Arts: *Program: Online Bachelor Degree in Culinary Management
The Restaurant School –Walnut Hill College: Philadelphia, PA	Lincoln College of Technology-West Palm Beach: West Palm Beach, FL. *Program: On Campus Bachelor Degree in Culinary Management
Johnson and Wales University: Providence, RI.	Stratford University: All campuses. *Program: Bachelor Degree in Culinary Arts Management
Johnson and Wales University: Denver, CO.	Johnson and Wales University: Charlotte, NC.
Johnson and Wales University: Online distance learning.	Johnson and Wales University:  North Miami, FL.

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Baking And Pastry Schools: Associate Degree Programs

Enhance your baking and pastry arts talents by  training at one of the top baking and pastry schools near you. Although baking and pastry skills are often learned with time on the job, there are numerous culinary schools, universities and community colleges that offer formal education programs that focus solely on this discipline, and hence facilitate entry into the baking and pastry industry upon graduation.  You can pursue your baking career as pastry chef, baker, bakery manager, or even cake artist with a two year associate degree program in baking and pastry arts or a four year bachelor degree program in similar field. Though longer in length compared to certificate and diploma programs, these degree programs equip its recipients with an in depth knowledge about the science of baking and the art of pastry alongside with extensive practical courses in baking and pastry making, and the opportunity to be set up with specialized-industry internships and externships.

Overview of Associate Degree Programs in Baking and Pastry Arts:

Students attending associate degree programs in baking and pastry arts will be able to broaden their knowledge base and proficiently develop practical skills in the use of sugar, flour, oil, dairy and other baking ingredients while carefully examining their physical properties, baking time, and the affect of low and high heat. Students enrolled in associate degree programs also have the opportunity to gain specialized skills in areas like plating, pairing, cake decorating, pastry designs and techniques, chocolate and sugar artistry. In these kinds of programs, students are also exposed to the business aspects of the baking industry, and taught how to be adept with food purchasing, cost management, labor efficiency and business marketing. Hospitality management and law, kitchen etiquette and leadership are also discussed. Upon graduation, prospective bakers and pastry chefs will be ready to prepare exquisite pastries, plated desserts, special kinds of bread, cookies, tarts and pies, chocolate, candies, and cakes with exceptional designs and decorations. To be able to join associate degree programs in baking and pastry arts, a  general education or high school diploma is required.

Baking And Pastry Courses Offered:

Associate degree programs in baking and pastry arts feature baking and pastry courses in addition to number of liberal arts and elective courses from natural, social, behavioral sciences pool, arts and humanities fields as well. As for baking and pastry courses, associate degree programs teach among other courses-food science theory, food safety and sanitation, baking and pastry fundamentals, bread, pies, cookies, chocolate, sugar creations, confectioneries, specialty and wedding cakes, professional cake decorating and design, culinary desserts and presentation, business entrepreneurship and marketing, hospitality management and hospitality law.

Pastry Chef Certification Programs:

Aspiring pastry chefs and bakers with entry level positions have the chance  to enhance their baking and pastry career opportunities through advanced bakers and pastry chef certification programs. Although it is not mandatory for employment, bakers and pastry chef certifications are invaluable qualifications that exhibit proficiency and competence of its holder, lead to career advancement and higher income potentials. The Retail Bakers of America, a leading industry association do provide certification programs for bakers at five different levels including Certified Journey Baker, Certified Baker, Certified Decorator, Certified Bread Baker, and Certified Master Baker. Like pastry chef certificate holders, entry level applicants who earned an associate degree in baking and pastry arts may very well apply for the Retail Bakers of America to sit for the Certified Journey Baker written exam. Certification requires at least one year combined education and 1000 hours of retail/commercial baking experience or at least one year of similar work experience (about 2000 hours) with no education requirement. Off course, the higher the level of baker certification programs you are aiming for, the longer the required working experience will be. Similarly, the American  Culinary Federation, a leading organization for professional chefs do provide accredited education programs and certifications for pastry chefs at four different levels including:

• Certified Pastry Culinarian
• Certified Working Pastry Chef
• Certified Executive Pastry Chef
• Certified Master Pastry Chef

Entry level applicants holding an associate degree in baking and pastry arts or in culinary arts may apply for the Certified Pastry Culinarian certification program without prior work experience being required. However, successful completion of three 30- hour courses in sanitation and food safety, nutrition, and supervisory management are required, and documentation of such must be submitted for eligibility. Again, the higher the level of pastry chef certification programs you are willing to pursue, the longer the required work experience will be. Other prerequisites may apply, depending on the level of certification programs you choose to pursue.

Culinary Schools, Community Colleges and Universities Offering Associate Degree Programs: 

Below is a list of some culinary schools, community colleges, and universities offering associate degree programs in baking and pastry arts.
 

The Culinary Institute of America: Hyde Park, NY.	Le Cordon Bleu College Of Culinary Arts: Pasadena, CA.
The Culinary Institute of America: St Helena, CA.	Le Cordon Bleu College Of Culinary Arts: Orlando, FL.
The Culinary Institute of America: San Antonio, CA.	Le Cordon Bleu College Of Culinary Arts: Hollywood, FL.
Le Cordon Blue College Of Culinary Arts: Portland, OR.	Le Cordon Bleu College Of Culinary Arts: Chicago, IL.
Le Cordon Bleu College of Culinary Arts: Dallas, TX.	Le Cordon Bleu College Of Culinary Arts: Tucker, GA.
Le Cordon Blue College of Culinary Arts: Las Vegas, NV.	Le Cordon Bleu College Of Culinary Arts: Saint Paul, MN.
Le Cordon Blue College Of Culinary Arts: Scottsdale, AZ.	Le Cordon Blue College Of Culinary Arts: Austen, TX.

 

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