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Baking and Pastry Specialist

IOT Fast Facts

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

40 Weeks to a New Career!

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.

CREATING YOUR OWN 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.

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.

WHY ACCREDITATION IS IMPORTANT

Accreditation is the process of evaluating a school or educational training program to determine whether it meets standards set up by an accrediting organization. When you attend an accredited institution, you are attending a school that has undergone a rigorous process that evaluates educational quality. It’s not easy to become or remain an accredited institution. The rules and regulations are strict, precise and designed to protect students. Here are some of the benefits:

  • A reliable indicator of quality
  • Approved program of study
  • Qualified instructors

For more information about our graduation rates, the median debt of students who completed the programs, and other important information, visit:

https://www.iot.edu/about-us/disclosures

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

IOT FAST FACTS

  • Recognized as an American Culinary Federation Education Foundation Quality Program
  • Local externships in the kitchens of restaurants, hotels, institutions, and/or clubs

*Source: BLS.gov **http://www.labormarketinfo.edd.ca.gov

HOURS OF INSTRUCTION/PROGRAM LENGTH

This program is 890 hours and 48 quarter credit hours.

Weekday Program

Classes are held Monday through Thursday for 40 weeks. At IOT Clovis and Modesto, morning classes are available from 7:30am to noon and night classes are available from 5:30pm to 10:30pm. An independent study component is included.

See your admissions representative for available class times.

CAREER SERVICES

Institute of Technology offers placement support and assistance to all graduates regardless of how long they have been out of school. If you are a recent graduate or graduated years ago, our Career Services Team is here to help you!

WHERE CAN I LEARN?

IOT offers this program at two convenient campus locations:

  • Clovis, California
  • Modesto, California

Campuses offering the Baking and Pastry Specialist program:

Program Cost: $17,872.00 + 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 Completion and Placement Rates for this program across all campuses.

ACCSC Graduation Rate: 70%
ACCSC Placement Rate: 79%
Placement Rate Methodology: All students who completed the program and started between March 1, 2017 and February 28, 2018 are included in this calculation. 4.0% of the graduates, (or 2 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.

BPPE 150% Graduation Rate: 70%
BPPE Placement Rate: 66%
Placement Rate Methodology: All students who completed the program within 150% of normal program length and were scheduled to graduate in 2018 are included in this calculation. 2.1% 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, 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
35-3021 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

Program Cost: $17,872.00 + Fees, Books, and Supplies
Credit Hours: 48 quarter credit hours

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: 70%
ACCSC Placement Rate: 79%
Placement Rate Methodology: All students who completed the program and started between March 1, 2017 and February 28, 2018 are included in this calculation. 4.0% of the graduates, (or 2 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.

BPPE 150% Graduation Rate: 70%
BPPE Placement Rate: 66%
Placement Rate Methodology: All students who completed the program within 150% of normal program length and were scheduled to graduate in 2018 are included in this calculation. 2.1% 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, 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.

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