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Baking & Pastry Specialist

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Baking & Pastry Specialist

Feed Your Creativity and Passion

Do you dream of creating memorable dessert experiences for others through your pastry and baking artistry? Institute of Technology’s Baking and Pastry Specialist program in California can get you started on the path to a career as a professional pastry chef! This is your real-world training ground for shaping your artistry through exploration of technique and presentation.

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Our Baking & Pastry Specialist program offers:

Woman with finished dessert plate giving thumbs up

Network of Support

A supportive network of peers also enhances your learning experience to prepare you to take your place in a variety of roles in this rewarding field. You are not alone on your journey, you have our entire IOT staff to guide you along the way.

Chef in uniform smiling

Real-World, Live-Action Classrooms

Your baking and pastry classroom is an immersion experience in IOT’s full-service kitchen. This professional 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.

Baked bread and blueberry muffins

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
  • Desserts

What can I do with the Baking & Pastry Specialist program?

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

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

What Program Graduates Say

  • "Going to IOT was a very positive experience, the instructors were kind and helpful, every day was fun learning something new! I love the variety of things we learned to create, and I made lots of new friends!"

    Megan Cook - BPS, Class of 2021

  • "This program helped me get a real start in my career as a baker. I'm incredibly thankful to every chef I've had the honor of learning from there."

    Sarah Noon - BPS, Class of 2021

  • "IOT helped me grow and develop my skills in pastry and baking and experience what it would be like to work in the industry by learning from the talented chefs at IOT. I learned so much throughout the program that helped me excel in my career; for example, it helped me move up at my job at Crumbl Cookies to become Assistant Manager."

    Jacquelyne Casillas - BPS, Class of 2021

Where Can I Study?

Number of Students Enrolled: 24
Number of Students Graduated: 16
ACCSC Graduation Rate: 67%
Number of Students Placed in their field of Study: 12
ACCSC Employment Rate: 75%
Employment Rate Methodology: All students who completed the program and started between March 1, 2019 and February 28, 2020 are included in this calculation. 0% of the graduates (or 0 graduates), have been included in the employment rate calculation, which have been waived for employment 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 employment rates.

Program Cost: $ 20,029.50 (Includes Fees, Books, and Supplies)
Credit Hours: 48 quarter credit hours

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

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

BPPE 150% Graduation Rate: 52%
BPPE Placement Rate: 91%
Placement Rate Methodology: All students who completed the program within 150% of normal program length and were scheduled to graduate in 2019 are included in this calculation. 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, become incarcerated, are called to active military duty, are international students that leave the United States or do not have a visa allowing employment in the United States, or are continuing their education in an accredited or bureau-approved postsecondary institution. These waivers have been included in the calculation in compliance with the Bureau for Private Postsecondary Education regulations for calculating annual programmatic placement rates.

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
35-3023 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

Number of Students Enrolled: 26
Number of Students Graduated: 13
ACCSC Graduation Rate: 50%
Number of Students Placed in their field of Study: 11
ACCSC Employment Rate: 85%
Employment Rate Methodology: All students who completed the program and started between March 1, 2019 and February 28, 2020 are included in this calculation. 0% of the graduates (or 0 graduates), have been included in the employment rate calculation, which have been waived for employment 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 employment rates.

Program Cost: $ 20,041.50 (Includes Fees, Books, and Supplies)
Credit Hours: 48 quarter credit hours

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

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

BPPE 150% Graduation Rate: 52%
BPPE Placement Rate: 91%
Placement Rate Methodology: All students who completed the program within 150% of normal program length and were scheduled to graduate in 2019 are included in this calculation. 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, become incarcerated, are called to active military duty, are international students that leave the United States or do not have a visa allowing employment in the United States, or are continuing their education in an accredited or bureau-approved postsecondary institution. These waivers have been included in the calculation in compliance with the Bureau for Private Postsecondary Education regulations for calculating annual programmatic placement rates.

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
35-3023 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

Number of Students Enrolled: 24
Number of Students Graduated: 16
ACCSC Graduation Rate: 67%
Number of Students Placed in their field of Study: 12
ACCSC Employment Rate: 75%
Employment Rate Methodology: All students who completed the program and started between March 1, 2019 and February 28, 2020 are included in this calculation. 0% of the graduates (or 0 graduates), have been included in the employment rate calculation, which have been waived for employment 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 employment rates.

Program Cost: $ 20,029.50 (Includes Fees, Books, and Supplies)
Credit Hours: 48 quarter credit hours

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

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

BPPE 150% Graduation Rate: 52%
BPPE Placement Rate: 91%
Placement Rate Methodology: All students who completed the program within 150% of normal program length and were scheduled to graduate in 2019 are included in this calculation. 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, become incarcerated, are called to active military duty, are international students that leave the United States or do not have a visa allowing employment in the United States, or are continuing their education in an accredited or bureau-approved postsecondary institution. These waivers have been included in the calculation in compliance with the Bureau for Private Postsecondary Education regulations for calculating annual programmatic placement rates.

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
35-3023 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

Number of Students Enrolled: 26
Number of Students Graduated: 13
ACCSC Graduation Rate: 50%
Number of Students Placed in their field of Study: 11
ACCSC Employment Rate: 85%
Employment Rate Methodology: All students who completed the program and started between March 1, 2019 and February 28, 2020 are included in this calculation. 0% of the graduates (or 0 graduates), have been included in the employment rate calculation, which have been waived for employment 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 employment rates.

Program Cost: $ 20,041.50 (Includes Fees, Books, and Supplies)
Credit Hours: 48 quarter credit hours

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

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

BPPE 150% Graduation Rate: 52%
BPPE Placement Rate: 91%
Placement Rate Methodology: All students who completed the program within 150% of normal program length and were scheduled to graduate in 2019 are included in this calculation. 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, become incarcerated, are called to active military duty, are international students that leave the United States or do not have a visa allowing employment in the United States, or are continuing their education in an accredited or bureau-approved postsecondary institution. These waivers have been included in the calculation in compliance with the Bureau for Private Postsecondary Education regulations for calculating annual programmatic placement rates.

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
35-3023 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