Boost Your Skills with Advanced Pastry & Baking Technique

...at the No. 1 Ranked Culinary School*

Elevate your pastry craft with our five-week intensive course. Discover novel techniques, transform basic desserts, bake rich breads and explore the culinary secrets behind today’s most innovative kitchens.

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A pastry chef in a white uniform carefully places a delicate chocolate garnish onto a small, round mousse cake sitting on a metal kitchen counter.

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Next-Level Culinary Craftsmanship

This 5-week course is designed to expose senior-level students and culinary professionals to the unique ingredients, specialized techniques and modern equipment used in today’s leading pastry and baking kitchens.
Lessons are taught by Chef-Instructors experienced in fine-dining and committed to teaching students the industry's latest trends and favored techniques.
Class sessions include hands-on work with advanced equipment, including ISI siphons, vacuum sealers and more, enabling students to gain confidence and proficiency.
Students have the opportunity to explore sophisticated plating techniques that balance texture and visual appeal, including foams, crisps and powders.
Beyond desserts, the course includes advanced techniques and ingredients for bread baskets, cheese courses, chocolates and more.
The course curriculum is designed for students seeking the technical and creative skills to pursue opportunities in fine-dining, food science, research and development roles and more.

Continuing Education Courses

Advanced Pastry & Baking Technique is available at our New York City and Los Angeles campuses.
Students enrolled in Culinary Arts, Pastry & Baking Arts or Health-Centered Culinary Arts diploma or degree programs are eligible to start the advanced course in tandem with their Arts program.
This course is also open to alumni who have graduated with a Culinary Arts, Pastry & Baking Arts or Health-Centered Culinary Arts** degree or diploma, as well as non-alumni professionals who can demonstrate significant culinary experience (subject to approval by a Chef-Instructor).

**this includes graduates of the Health-Supportive Culinary Arts and Plant-Based Culinary Arts program

Inspiring Culinary Communities in LA & NYC

Ranked the "No. 1 Culinary School"*
Pastry kitchens boast professional-level ovens, stoves and tools, including steam–injection deck ovens.
Labs are outfitted with cutting-edge modernist equipment.
Our NYC campus hosts the nation’s first education-focused bean-to-bar chocolate lab and an indoor hydroponic herb garden and vegetable farm.