Back to Baking

It surprises most people to find out that it took several months of attending school at the Culinary Institute of America before I actually stepped foot in a kitchen let alone a bakeshop. In actuality, at least the first three months a baking and pastry student spends at the Culinary is in more traditional classroom settings. It seemed like an eternity before I hit Culinary Skills for Bakers and then it was finally here, “E” block, our first baking class: Hearth Breads and Rolls.

Not only is this the first baking class, its also a production class meaning that some of what we produce goes to the school’s restaurants and also for student meals. Before the first class this made it slightly terrifying but now that the block is almost to a close, you feel a sense of pride when you see a cut up loaf of bread that the night before you mixed and shaped. Throughout the fourteen day class, you and your team rotate through each station so by the end you’ve covered each of the stations. You also rotate through being oven team who is in charge of basically baking the bread under the guidance of Chef.

Each day the shaping gets a little better, and it seems like the dough speaks its state. One of my favorite parts of the day is standing by the mixer watching the dough and gluten develop. It just amazes me how flour transforms into this structure with some water and motion. All in all, just being able to create out of so few ingredients delights me daily. It just reaffirms that I am in the place I am meant to be!

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            Baking & Pastry (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Techniques and Art of Professional Cake Decorating
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Flexible Scheduling
            • Financial Aid
            Professional Pastry Arts
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            Baking and Pastry Specialist
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits