Baking and Pastry Arts

The Baking and Pastry Arts diploma program at Dorsey Schools offers hands-on career training in this popular area of the culinary field. Students will be exposed to both the art and science of baking and pastry. During the program, students can develop both their artistic and creative skills enabling them to create edible “works of art.” As part of the Baking and Pastry Arts program, each student will receive their individual culinary equipment. This equipment is necessary to complete the courses in the program. An externship is included during the final module of training. During the externship, students can assimilate the knowledge they have learned in the program into practical application. Students of Baking and Pastry Arts program may acquire the experience, knowledge, skills, and training needed to gain the competitive and creative edge in pursuing their new career.

Find A Campus Near You

The Baking and Pastry Arts diploma program is offered at the following Dorsey Schools campus locations:
Dorsey Schools - Roseville, MI, Campus (A branch campus of Madison Heights)

Baking and Pastry Classes

The baking and pastry classes offered as part of the program at Dorsey Schools will expose students to a variety of topics. These include the fundamental skills necessary for success in baking and pastry arts (as well as the culinary industry as a whole). Proper sanitation, knife cuts, “mise en place,” bakeshop mise en place are also introduced. During their baking and pastry classes, students will also cover various cooking techniques, food preparation, measurements, conversions, principles of plated dessert composition, and professionalism.

You could be eligible for up to $1,200 towards your Baking and Pastry Arts program tuition! Contact us today to learn more about the new Pat Fischer Grant.

Training in this program includes:

  • Bread making from basic quick breads to yeast breads and advanced artisan specialties such as sourdough breads, laminated and pastry dough, Éclair Paste, phyllo dough, and crêpes.
  • Baking techniques used to create restaurant quality cookies, pies, custards, meringue, ice cream and frozen desserts.
  • Exploration of pastry work such as custards, creams and sauces, tortes, entremets, petits fours, plated desserts, cakes (and icings), specialty cakes, chocolate, confections, and sugar work.
  • An introduction to menu planning and pricing, kitchen management, and inventory control.
  • An externship is included in the program that allows students to apply what they have learned throughout the program in a real-world culinary environment.
  • Students have the opportunity to challenge two certification exams. These include the National Restaurant Association’s ServSafe® Certification exam and the National Restaurant Association Educational Foundation’s (“NRAEF”) Nutrition certification test.

Dorsey Schools will pay the cost one time for students in this program to challenge these certification exams, contingent upon the student meeting Dorsey Schools exam preparation requirements.

Baking and Pastry Arts Career Outlook

Graduates of the Baking and Pastry Arts program can enjoy a diverse selection of job possibilities to choose from in the field. Positions can be found anywhere baked goods, pastries, and desserts are prepared and served. This includes both private and public settings, such as bakeries, restaurants, hotels, and resorts.

Baking and Pastry Arts Frequently Asked Questions

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  • Info on Careers in Baking and Pastry Arts
  • Pursuing a Career in Baking and Pastry Arts
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Additional Information

For your reference, we have included the links below of several very helpful websites. You can learn more about the work performed by those in the Baking and Pastry Arts, info pertaining to jobs in the Baking and Pastry Arts field, the path people take to enter the Baking and Pastry Arts field, etc.:

Michigan Occupational Wage Information:

O*Net Online: