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Baking & Pastry Training in Modesto, CA

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

Do you dream of creating memorable dessert experiences for others through your pastry and baking artistry? You can put your passion to work through IOT’s pastry chef training program. At IOT, you can get started on the path to a career as a professional pastry chef!

A community of learning

IOT wants to help you succeed in your artistry through a hands-on baking and pastry learning experience that harnesses your love for creating beautiful, delicious confections through proper technique and presentation concepts and applications. Many instructors offer more than a decade of field experience.

Training that transfers to your career

Through real-world preparation in baking and pastry, you can be ready for day one of your role in the pastry arts. Coursework emphasizes proficiency in the following areas:

  • Breads
  • Cakes
  • Specialty breads and desserts
  • Chocolates
  • Tarts

Students can develop and hone baking and pastry techniques in IOT’s professional classroom kitchen. The kitchen is equipped with ovens, broilers, walk-in freezer, demonstration tables, and baking ovens to provide culinary students with a learning environment similar to those found in restaurants. In addition to a chef’s uniform, culinary students will be provided with a baking tool set.

What can I do?

You can become a pastry chef in a variety of work settings or pursue a variety of entry-level roles in this field, including the following:

  • Bakery chef
  • Dessert specialist
  • Catering specialist
  • Institutional and cafeteria baker
  • Gourmet specialty baker

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. Night class is available and starts at 5:30PM to 10:30PM. An independent study component is included for both night and day classes.

See your admissions representative for available class times.

Get Started

If you’re looking for career training in baking and pastry arts in the Turlock, Ceres, Stockton & Modesto area, contact IOT today to request information about our accelerated programs.

Campus Performance

ACCSC Graduation Rate: 66%
ACCSC Placement Rate: 84%
Placement Rate Methodology: All students who completed the program and started between March 1, 2014 and February 28, 2015 are included in this calculation. 0.0% of the graduates, (or 0 graduates), 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.

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