New York Baking & Pastry Schools

Monroe College's Associate Degree in Baking and Pastry Arts provides intensive hands-on training in state-of-the-art kitchens under ACF-certified chefs. Students master bakery science and business skills, preparing for roles like pastry chef or bakery owner. The 60-credit program can be completed in under 1.5 years full-time and includes an internship at the on-campus Pastry Kiosk. Admission requires a high school diploma or equivalent, an application, and a personal statement. Financial aid is available, and the program is ACF accredited, making graduates eligible for the Certified Pastry Culinarian certification.

• ACF accredited program.
• Hands-on training in state-of-the-art kitchens.
• 60 credits for completion.
• Less than 1.5 years full-time.
• Internship at on-campus Pastry Kiosk.
• Certified Pastry Culinarian (CPC) eligible.
• Award-winning faculty.
• Business skills included.
• High school diploma required.
• Financial aid available.

Niagara County Community College's Baking & Pastry Arts Certificate program provides intensive, hands-on training in essential baking skills, food safety protocols, and cost management. Students work in state-of-the-art labs with modern equipment, preparing for immediate entry into the baking industry. Located in Sanborn, NY, this campus-based program requires a high school diploma or equivalent for admission, with no ACT or SAT exam needed due to its certificate level. It's military-friendly and emphasizes practical experience for a swift transition to the workforce.

• Hands-on baking techniques.
• Focus on food safety.
• Cost management training.
• State-of-the-art labs.
• High school diploma required.

Erie Community College's Baking and Pastry Arts Certificate Program in Buffalo, NY, equips students with hands-on skills for careers in bakeries, hotels, and restaurants, or entrepreneurship. The program includes 120 hours of field experience tailored to individual goals and is accredited by the American Culinary Federation Education Foundation. Admission involves a meeting with an adviser and may require a math placement test, but no ACT or SAT is needed. Campus-based learning emphasizes practical training, with uniforms required for labs, leading to high employment rates.

• Certificate program
• 120 hours field experience
• Accredited by ACFEF
• Campus-based learning
• High employment rate
• Math placement may be required
• Uniforms required for labs
• Prepares for various baking careers
• Opportunity for small business start

SUNY Adirondack's Culinary and Baking Arts associate degree program provides a hands-on education in baking techniques and culinary fundamentals. Students gain practical experience at the student-run Seasoned restaurant, learning menu writing, food management, and ServSafe certification. With a 100% job placement rate, this 61-credit program in Queensbury, NY, prepares graduates for careers in the baking and culinary industries, emphasizing real-world application and career readiness.

• Associate in Occupational Studies
• 61 credits required
• Hands-on experience in Seasoned
• 100% job placement rate
• Focus on culinary fundamentals
• Baking and pastry techniques
• Menu writing and food management
• ServSafe Certification included
• Career-oriented curriculum
• Located in Queensbury, NY

Mohawk Valley Community College offers an Introduction to Baking Microcredential, a campus-based program ideal for beginners in pastry arts. It emphasizes hands-on skills like dough mixing, decorating, and bakery shop preparation, covering topics from yeast breads to holiday specialties. As a stackable credential, it provides a pathway to further culinary education and may be eligible for NYS Part Time Tuition Assistance. No entrance exams are required for this microcredential program.

• Campus-based program
• Focus on bakery shop prep
• Learn commercial baking skills
• Hands-on dough mixing
• Decorating techniques covered
• Ingredient knowledge
• Bakery tools usage
• Icing application skills
• Flower making techniques
• Danish pastry preparation

CUNY Kingsborough Community College's Certificate in Culinary Arts with a concentration in Baking & Pastry provides intensive hands-on training in modern kitchens, equipping students with essential skills for careers as bakers and pastry chefs. The program emphasizes practical techniques, industry-standard equipment, and learning from experienced instructors. Students can pursue certifications, internships, and networking opportunities, making it ideal for quick entry into the food industry. As a certificate program, it does not require entrance exams like ACT or SAT.

• Concentration in Baking & Pastry
• Hands-on kitchen training
• State-of-the-art facilities
• Industry-standard equipment
• Experienced chef instructors
• Industry certifications available
• Internship opportunities
• One-year certificate program
• Networking opportunities
• Focus on practical skills

Rockland Community College's Baking Specialization microcredential provides intensive hands-on training in chocolate and confections, tarts, cookies, and cakes, emphasizing pastry techniques and dough preparation. The program includes ServSafe Food Handler certification and covers kitchen safety and sanitation, with credits transferable to degree programs. It features an open admission policy, no ACT or SAT required, and offers flexible campus-based learning. This preparation enables immediate entry into the baking industry or further culinary education.

• Hands-on baking and pastry training.
• ServSafe Food Handler certification included.
• Covers chocolate and confection techniques.
• Focus on tarts, cookies, and cakes.
• Kitchen safety and sanitation emphasized.
• Credits applicable to degree programs.
• Open admission policy.
• Campus-based learning.
• Flexible course delivery options.
• Prepares for immediate industry entry.