Diploma - Professional Pastry and Baking

The Professional Pastry and Baking (Pro P & B) Program is a 36 semester credit hour Diploma program designed to provide students with the necessary knowledge and skills to become a competent entry level pastry chef and/or for advancement in the field of pastry arts. The class sizes allow each student ample individual instruction from the pastry chef/instructor.

"Hands-on" Learning

Our learn-by-doing approach, like our Advanced Culinary Arts Program, is grounded in CCI's philosophy of skill development: theory, technique, palate training, speed, and teamwork. This method assures that students progress quickly yet thoroughly through the program, while learning the elements that are essential for a successful career in Pastry and Baking.

Here's a taste of the classes you will take as a CCI pastry & baking student:

• Baking Formula Technology
• Introduction to Cakes, Marzipan, and Petit Fours
• Advanced Cakes and Classical Tortes
• Chocolate Artistry
• Introduction to Bread and Rolls
• Classical European Pastries
• Classic American Desserts
• Hot & Cold Dessert Presentation

Graduate Opportunities

Graduates of the program achieve entry-level positions in the Pastry and Baking Industry. Potential occupations may include but are not limited to restaurant pastry chef, bakeshop chef, private pastry chef, artisanal bread baker, cruise ship pastry chef, and gourmet-store pastry chef.

Modular Curriculum

The day Pro P&B program is offered in two 12 week modules, plus one week of Sanitation and Knife skills giving a total of 25 weeks of on-site education and culminating with a 270-hour paid externship that lasts 10 weeks. Completion of the day program takes approximately 35 weeks.

The evening Pro P&B program is offered in three 12-week modules, plus one week of Sanitation and Knife skills for a total of 37 weeks of on-site education, and a 270-hour paid externship which is completed in ten weeks. Completion of the evening program takes approximately 47 weeks.

Diploma - Advanced Italian Culinary Arts Program

The Advanced Culinary Arts Program (AICAP) is a 60.5 credit hour program designed to provide students with the knowledge and skills required to begin or advance in their culinary career with a strong emphasis on Italian cuisine. Completion of the program takes approximately 60 weeks.

Students enrolled in this program will complete five (12 week) modules of study. The first three of these modules will take place exclusively at the Connecticut Culinary Institute. The fourth module will begin at CCI but will end at the Italian Culinary Institute for Foreigners (ICIF), headquartered in the Castle of Costigliole d'Asti, a small town located in the beautiful hills of Monferrato, Italy.

This portion of Italian study will last for approximately three weeks (CCI has a consortium /partnership agreement with ICIF). Students in the AICAP program will experience the prestige and traditions of the rich cultural heritage Italy enjoys with the immense diversity of regional cuisine and flavor.

The AICAP Program culminates with a 300 hour externship (fifth module). Students have the option of completing this externship in Italy, arranged by ICIF and approved and monitored by CCI. Alternatively, they may choose to complete their externship in one of ICIF approved Italian restaurants (all of which are members of the prestigious Gruppo Ristorante Italiano here in the United States).

Our educational approach to education is to manage the balance of lecture, theory, demonstration, and practical application of the culinary arts. In short, students learn best by listening, observing and doing.

• Sanitation and Safety
• Knife Skills and Equipment Use
• Nutrition and Wellness
• Basic Culinary Skills
• American Regional and Current Trends
• Introduction to Culinary Career Management
• Purchasing And Receiving
• Italian and Mexican Cuisine
• Asian, African, and Middle Eastern Cuisine
• European Cuisine
• Baking and Pastry Arts
• Fabrication, Yield, and Cost Control
• Garde Manger
• Wine and Beverages
• Café- Back of the House
• Café- Front of the House
• Externship and Career Management
• Italian Language
• Pasta, Grains, and Pizzas
• Italian Antipasti
• Italian Meat and Fish
• Italian Regional and Classical Cuisine*
• Italian Externship**

*This course is taught in Italy at the Italian Culinary Institute for Foreigners (ICIF)

**The externship can be completed in Italy or in the United States at an approved site. (See program description for details.)

Students are prepared for entry into the culinary field as sauté' chefs, catering chefs, sauciers, sous-chefs, chef de garde manger, and other culinary positions in Italian restaurants. Upon successful completion of the program and all of its requirements, a student earns the Institute's diploma of graduation.