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Whats a good major in college for someone like me who wants to go into the baking and pastries life?

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Thank you comment icon baking and pastry arts Eliah
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Joffrey’s Answer

Culinary schools and or motivation is all you need, restauration jobs are not looking for people with degrees but people with guts
Thank you comment icon Hey Joffrey, do chefs have specializations in culinary schools? Gurpreet Lally, Admin
Thank you comment icon I’m not sure for schools in America, but in France for exemple, Kitchen - pastry - bakery are very distinct field and classes. There is some schools where you can learn the basics of everything. For myself I only did pastry then specialized into chocolate maker. If you got for a culinary school it will most likely be 80% cook and 20%pastry/bakery. The best would be an apprenticeship where you can really be ilon the field and learn at site. Joffrey Villa
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Nour’s Answer

Hospitality would be a good major and then culinary art college can be a great combination of knowledge and experience , for someone who wants to go into the baking and pastries life.
Beside practicing pastries recipes.

Good Luck!
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Kim’s Answer

Noemi,


That is a tough question! There are culinary art schools, separate from colleges, but I don't know if they let you specialize in baking. You will want to check them out. As for traditional colleges, they too offer food science and other such courses. I would encourage you to find the best pastry program that you can, and then to minor in business, if you are thinking of starting your own business.


This is from Culinary Institute LeNotre, in Houston: (you need to fill out an on-line form for more info).
Our diploma programs have a range of concentrations from cuisine to culinary arts to baking and pastry making. If you are a beginner, completing a diploma program will give you the foundation you need to start a culinary career. For students who wish to learn more, we offer a longer Associate Degree Program in Culinary Arts. Learn everything from classical to modern techniques as well as leadership and management skills.


This is from the Culinary Institute of America, in San Antonio:
Here, we offer our innovative associate degree programs in either culinary arts or baking and pastry arts, based on the same curriculum that has helped so many future food leaders at our main campus in Hyde Park, NY.


Best of luck!
Kim
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Rachel’s Answer

Hi Noemi,

I graduated from the French Pastry School in Chicago with a L'Art de la Pâtisserie certificate (Pastry and Baking). The program is through Robert Morris University. I took the program in 2007 and at that time it was just a certificate. Now, "students are formally enrolled in RMU's Bachelor of Professional Studies - Advanced Culinary and Hospitality Management degree when they attend the FPS full-time courses. They have the option of only completing the FPS courses or they can continue with additional coursework at RMU in pursuit of a BPS degree."

https://www.frenchpastryschool.com/programs

I have been a pastry chef in the industry for 10 years and I have found that you don't need a four year degree to be a successful pastry chef. I have worked as a Chocolatier at the Aria Resort & Casino in Las Vegas and owned my own gelato business with a certificate. However, there are four year programs if you would like to earn a degree!
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Tristin’s Answer

Baking and pastry is definitely something that experience is going to be the best way to learn. In my experience, taking college classes (some community colleges offer a variety of culinary classes) will help you learn the basics of baking. I personally went to Le Cordon Bleu for their Baking and Patisserie certificate, while the name can certainly help you get your foot in the door at different establishments, its really all you're paying for. Getting some basic pastry skills and getting experience in a kitchen setting will really be beneficial. Classes can help you learn what specialty you really like and would like to pursue. For me it was cake decorating, for others being a Chocolatier! You can learn and practice everything through out your career and be a well rounded pastry chef!

I have 10 years experience in the pastry field and have worked at some really amazing restaurants/hotels/bakeries. Having an open mind and being driven to constantly be learning and trying new things will get you far in any career you choose. I would echo the answer that if you are looking to open your own business in the future, pursuing a degree with business would be very helpful.
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Sergio Adrian’s Answer

I think that a specialization would be chocolate and confectionery is very versatile and you can innovate if you look for your own raw materials in South America
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