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.
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.
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.
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:
You can become a pastry chef in a variety of work settings or pursue entry-level roles in this field, including the following:
"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
"They gave me so much experience. I would highly recommend anyone to this school. Not only was the education able to set me up for success, but I was also able to develop a great networking relationship with fellow students and staff."
Berenice Bueno, BPS
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: $19,291.50 (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: $19,250.50 (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: $19,291.50 (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: $19,250.50 (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 |