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Baking and Pastry Specialist

IOT Fast Facts

  • Recognized as an American Culinary Federation Education Foundation Quality Program
  • Uniforms and a pastry toolkit are included in the cost of the program
  • Local externships in the kitchens of restaurants, hotels, institutions, and/or clubs
*Source: BLS.gov
**http://www.labormarketinfo.edd.ca.gov

Are you ready to turn your passion for pastry into a career? Institute of Technology’s Baking and Pastry Specialist program can put you on the path to an exciting career in the pastry and baking arts.

Believing in your real-world success

IOT’s Baking and Pastry Specialist (BPS) program prepares graduates for a broad range of entry points into the food service industry through a hands-on foundation of specialized skills in creating breads, cakes, specialty breads and desserts, chocolates, tarts, and torts.

Graduates who pass the appropriate ServSafe Exams will have met the American Culinary Federation Certification standards for Food Safety and Sanitation. IOT’s BPS curriculum is recognized as an American Culinary Federation Education Foundation Quality Program.

As an added benefit, IOT provides students with uniforms and a pastry toolkit in the cost of the program.

Externship

IOT enhances classroom instruction through a 160-hour externship in a wide range of kitchen settings in local restaurants, hotels, institutions, and/or clubs. Externships reinforce the BPS learning experience and prepare students for a real-world setting as students rotate through all production aspects of a professional kitchen.

What can I do?

IOT is your career partner, preparing graduates to contribute in a broad range of entry-level occupations in the food service industry, including Bread and Pastry Baker, Dessert Specialist, Catering Specialist, Institutional and Cafeteria Baker, Bakery Chef, and Gourmet Specialty Baker.

If you’re ready to step into an exciting new role in the baking and pastry arts field, contact IOT today to request information about our accelerated programs.

Learn about the career outlook for a Baking and Pastry Specialist!

Hours of Instruction/Program Length

This program is 890 hours and 47.5 quarter credit hours. Classes are held Monday through Thursday for 40 weeks. An Independent Study component is included. See your admissions representative for available class times.

Campuses offering the Baking and Pastry Specialist program:

Total Program Cost: $18,025.00
Credit Hours: 47.5 quarter credit hours

Median Federal Loan Amount: $9,400.00
Median Private Loan Amount: $696.24
Median Institutional Loan Amount: $0.00

For a breakdown of program costs, view our Tuition and Expenses page.

The performance numbers listed here represent the Completion and Placement Rates for this program across all campuses.

ACCSC Graduation Rate: 63%
ACCSC Placement Rate: 76%
Placement Rate Methodology: All students who completed the program and started between March 1, 2014 and February 28, 2015 are included in this calculation. 1.7% of the graduates, (or 1 graduate), have been included in the placement rate calculation, which have been waived for placement for one of the following reasons: death, incarceration, active military service deployment, the onset of a medical condition that prevents employment, or they were an international student who returned to their country of origin, or they continued their education in an accredited institution of higher education (postsecondary) on at least a half-time basis. These waivers have been included in the calculation in compliance with ACCSC Standards of Accreditation for calculating programmatic placement rates.

BPPE On-time Graduation Rate: 36%
BPPE Placement Rate: N/A
Placement Rate Methodology: Because of the change in the Bureau’s reporting regulations, which became effective on July 14, 2016, this institution was not required to collect the data for its 2015 and prior graduates.

Graduates of this program are trained for employment in any of the following Standard Occupational Classification (SOC) Codes.

SOC Code Occupation
35-1011 Chefs and Head Cooks
35-2014 Cooks, Restaurant
35-2019 Cooks, All Other
35-2021 Food Preparation Workers
35-3021 Combined Food Preparation and Serving Workers, Including Fast Food
35-9099 Food Preparation and Serving Related Workers, All Other
51-3011 Bakers
51-3092 Food Batchmakers
51-3093 Food Cooking Machine Operators and Tenders
+ Program Cost

Total Program Cost: $18,025.00
Credit Hours: 47.5 quarter credit hours

Median Federal Loan Amount: $9,400.00
Median Private Loan Amount: $696.24
Median Institutional Loan Amount: $0.00

For a breakdown of program costs, view our Tuition and Expenses page.

+ Program Performance

The performance numbers listed here represent the Completion and Placement Rates for this program across all campuses.

ACCSC Graduation Rate: 63%
ACCSC Placement Rate: 76%
Placement Rate Methodology: All students who completed the program and started between March 1, 2014 and February 28, 2015 are included in this calculation. 1.7% of the graduates, (or 1 graduate), have been included in the placement rate calculation, which have been waived for placement for one of the following reasons: death, incarceration, active military service deployment, the onset of a medical condition that prevents employment, or they were an international student who returned to their country of origin, or they continued their education in an accredited institution of higher education (postsecondary) on at least a half-time basis. These waivers have been included in the calculation in compliance with ACCSC Standards of Accreditation for calculating programmatic placement rates.

BPPE On-time Graduation Rate: 36%
BPPE Placement Rate: N/A
Placement Rate Methodology: Because of the change in the Bureau’s reporting regulations, which became effective on July 14, 2016, this institution was not required to collect the data for its 2015 and prior graduates.

+ Occupational Outcomes

Graduates of this program are trained for employment in any of the following Standard Occupational Classification (SOC) Codes.

SOC Code Occupation
35-1011 Chefs and Head Cooks
35-2014 Cooks, Restaurant
35-2019 Cooks, All Other
35-2021 Food Preparation Workers
35-3021 Combined Food Preparation and Serving Workers, Including Fast Food
35-9099 Food Preparation and Serving Related Workers, All Other
51-3011 Bakers
51-3092 Food Batchmakers
51-3093 Food Cooking Machine Operators and Tenders