Elite Diplôme in Baking and Pastry Arts: 60-Week Program
Courses — Elite Diplôme in Baking & Pastry Arts
In developing this CULINARY INSTITUTE LENOTRE® curriculum, we’ve been guided by the standards articulated by the Accrediting Commission of Career Schools and Colleges (ACCSC) and the American Culinary Federation (ACF), two major professional accrediting agencies for culinary arts programs. This curriculum is in full compliance with both sets of standards.
You will be able to choose between two electives:
Fundamentals of Cuisine (level 1) or Advanced Artistic Skills of Pastry Décor (level 5).
1: Fundamentals of Cuisine (level 1)
The elective in culinary arts gives you 10 weeks of training in the fundamentals of cooking. You will learn to prepare basic foods that include but are not limited to first courses, soups and creams, entrées, salads, pâté, egg courses, quiches, seafood, fish, meats, poultry, pasta, stock, sauces, etc. A great addition to your Baking & Pastry Arts Program!
2: Advanced Artistic Skills of Pastry Décor (level 5)
The baking and pastry industry is rapidly changing and evolving! We now have an exciting elective opportunity called the Advanced Artistic Skills of Pastry Décor. This elective will include studies in advanced cake décor, French sugar showpiece, chocolate showpiece and wedding cake décor. It will be particularly useful for those who want to learn the latest techniques and prepare for national competitions.
All of our programs are usually less expensive than other private colleges, but most importantly, more than 90% of our students receive some form of financial assistance. We also offer many scholarships.
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CULINARY INSTITUTE LENOTRE® college offers free lifetime job assistance to its students and alumni.
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The Elite Diplôme in Baking and Pastry Arts combines the Fundamentals of Baking & Pastry part 1 and 2, Advanced Baking & Pastry and Artistic Skills of Baking & Pastry and a 10-week practicum with 10 weeks of an elective. (Choose between Fundamentals in Cuisine or Advanced Artistic Skills of Pastry Decor.)
This program is designed for a student wanting to begin their culinary journey or experienced personnel with a desire to become a professional pastry chef. Instruction will cover classic and innovative bread and pastry baking techniques as well as advanced bakeshop recipes and skills. Students will then master chocolate and sugar work before entering the fundamentals of cuisine lab.
After completion of all coursework, students are expected to be able to find work in fine food service establishments, catering companies, bakeries, cafes or restaurants.