Length: 50 weeks (960clock hours) (48 credit hours)
This program is designed for beginners with little or no skills. Instruction will cover classic and innovative baking, advance bakeshop and pastry techniques. Students will master proficiency skills in traditional and innovative ways of baking, pastry and decor. After successful completion of all coursework, students are expected to become employable as Sous Chef de Patisserie, or Bakers, and are prepared technically to operate their own bakery with the goal of becoming Executive/Chef Patissier.
See our Class Schedule for Elite Diplome de Patisserie start dates.
| Fundamentals of Baking & Pastry parts 1 and 2 (20 Weeks) |
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| Advance of Baking & Pastry (10 weeks) |
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| Artistic Skills of Baking & Pastry (10 weeks) |
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| Practicum Baking and Pastry (10 weeks) |
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