Italy has always been synonymous with good food and wine. The simplicity of the cuisine, especially with regard to the sweets, breads and desserts, is unique among world cultures. Regional differences and quality ingredients render it unequaled, along with the mastery of our bakers and Pasticcieri. From rustic breads to festival sweets, Italian life is dominated by local specialties that mark the tradition: chocolate Easter eggs, Quaresimali cookies, zeppole, biscotti and gelato.

The Baking & Pastry program is a series of courses designed to train professional bakers and dessert makers in Italian methods of preparation. Students begin with a training in baking techniques in the modern kitchen, sharpening their pastry skills, and continuing with a full immersion in the production of chocolate and chocolate based desserts. Italian breads and cakes and their varying qualities around the peninsula are introduced in the first year. The advanced level examines the field of baking & pastry in terms of restaurant style production, dessert styling, and mastering the art of Italian confections, specialty desserts and breads.

Semester I (Beginning)

Intro to Basic Italian Cakes - FW BP BC 310

Baking Techniques - FW BP BT 320

Breads of Italy & Specialty Breads - FW BP BI 325

Chocolates and Confections - FW BP CC 360

Pastry Shop - FW BP PS 350

Italian Language 101 through 380

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Semester II (Advanced)

Italian Confectionery Art - FW BP IC 440

Italian Classical Cakes and Tarts - FW BP CT 460

Italian Pastry Techniques - FW BP PT 470

Restaurant and Production Desserts - FW BP RD 490

Dessert Styling - FW BP DS 480

Italian Language AP IL BG/IN/AD 101 - 450

OR

Internship in the Baking & Pastry Industry FW BP IN 550*

* PLEASE NOTE: Internships are available ONLY to continuing students, upon request, according to Italian laws and regulations. Students who successfully pass the entrance exam qualifying for advanced level in the first semester, will be placed in Italian Language.

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