Baking & Pastry Arts Diploma

About this Program

10 week practicum
Elite Diplôme in Baking and Pastry Arts: 60-week program
Elite Diplôme de Pâtisserie: 50-week program
Full time schedule: four hours a day, four days a week
Three shifts to choose from: morning, afternoon and evening classes
Two shifts for academic classes

  • Foundation Courses
  • Elective Studies
  • Tuition & Costs
  • Career Opportunities

Courses — Elite Diplôme in Baking & Pastry Arts

Fundamentals of Baking & Pastry Level 1
Fundamentals of Baking & Pastry Level 2
Advanced Baking & Pastry Level 3
Artistic Skills of Baking & Pastry Level 4
Fundamentals of Cuisine Level 1
Practicum — Baking & Pastry Arts

Courses — Elite Diplôme de Patisserie

Fundamentals of Baking & Pastry Level 1
Fundamentals of Baking & Pastry Level 2

Advanced Baking & Pastry Level 3
Artistic Skills of Baking & Pastry Level 4
Practicum — Baking & Pastry

In developing this curriculum CULINARY INSTITUTE LENOTRE® has 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 Part I or Artistic Skills of Pastry Decor.

Elective 1: Culinary Arts

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!

Elective 2: Advanced Artistic Skills of Baking & Pastry Décor

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 in other private colleges, but most importantly, more than 90% of our students receive some form of financial aid. We also have plenty of scholarships.

Use our financial net price calculator to estimate the cost of attendance.

If you qualify, financial aid, various grants and scholarships considerably reduce the tuition cost. Participate in our free financial aid workshops to learn about what options may be available to you.

Please complete the contact form to find out how you can get more educational value for your dollar.

CULINARY INSTITUTE LENOTRE® offers lifetime job assistance to its students and alumni.

The college has one of the highest job placement rates among culinary schools in Texas according to the Texas Workshop Commission.

Elite Diplôme in Baking and Pastry Arts

The Elite Diplôme in Baking and Pastry Arts combines the Elite Diplôme de Patisserie (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.

Elite Diplôme de Patisserie

The Elite Diplôme de Patisserie Program is designed for beginners with little or no skills. Instruction will cover classic and modern baking and advanced bakeshop and pastry techniques. Students will master skills in traditional and innovative ways of baking, pastry and decor.

After successful completion of all coursework, students are expected to become employable as sous chef de patisserie, or bakers, and are prepared to operate their own bakery with the goal of becoming executive chef/patissier.

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Alicia

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