Pastry Arts

To become a true professional in the pastry arts, it is necessary to obtain the appropriate training at an accredited culinary arts institute. The better the school an aspiring pastry chef attends, the more respect his or her diploma or Associate of Science degree will command. Many of these schools have names that are familiar to anyone who loves fine pastry.

The good news is that there are wonderful culinary institutes in just about every major city and even in some smaller towns where there are clusters of four and five-star hotels and restaurants. There was a time when fine pastries were found only in large northern cities or major metropolitan areas such as Los Angeles, Chicago, and New York. This is no longer the case, especially with the proliferation of quality schools throughout the country.

Pastry arts is a fairly broad term. To become a top pastry chef, the best place to start is with a strong and well-organized foundation in general baking skills. Professional understanding of the best ways to create breads and pastries is a must. Students should be able to learn by working side-by-side with excellent chefs who are also competent teachers, and they should work in an environment fully outfitted to reflect a real bakery setting.

Finally, prospective pastry artists should have a basic working knowledge of both the front and back operations of a quality bakery. The principles of food service management should be an integral part of the pastry arts program. A certificate or diploma from an accredited culinary arts institute should include those courses that will equip a graduate to obtain American Culinary Federation certification. With a diploma or Associate of Applied Science degree and ACF certification, graduates can expect to obtain entry-level positions in the industry.