The pastry program here at the school is pretty in-depth, it’s an accelerated program that definitely requires quite a bit of discipline and focus and determination. I did my research. I even went to a different state to build some research and if you’re into the pastry program, this is the fastest-paced program that I’ve came across as far as the devotion, dedication. Classes are not as big, they are smaller. So what does that mean? Means a little more dedication to students. It’s more hands-on to individuals than it would be in a bigger class. So remember, we bake through sight, smell, touch, and palette. Okay, so not just measurements. We do a really great job of making sure that our graduates have a very well-rounded foundation of knowledge. We cover a multitude of things from breads to fried doughs, to laminated doughs, to pies and tarts and cookies and sugar work and chocolate work and custards and ice creams and cakes. In addition to that, we also have a plating program where we talk about how to make all the components. And then, after you’ve made them, now show me how to put them together on this blank canvas with proper portion and placement and garnishing.
On the pastry arts program, I do have to say that it’s just amazing. We’ve learned everything from sourdough to artisan breads. We’re going to learn how to do custards, we just finished up doing special occasions cakes and we’re going to be doing mousses soon. So, it’s broadened my horizon, definitely, on what exactly goes into being a pastry chef. The typical pastry student is a pretty dedicated individual. We get the whole gambit, we get students who are right out of high school who have chosen, that, you know, they kind of grew up baking and they knew that is a passion of theirs that they want to follow. So they’re young; 18, 19, 20, all the way to individuals who are, you know, starting a new career, maybe in their forties and decided, you know what, my kids are raised, it’s time to do something for me. And I want to learn a whole new art, a whole new craft. And so, we get the whole gambit. And so, what we like to do is pair people up in teams where they work together and you get a chance to work with a more mature, if you would say, life-experienced individual, versus the more academia type of student who maybe just graduated high school. And they kind of help to support each other. I would have to say with our classmates, everybody, we act like a big family, to be honest. We have everybody from, you know, we have 45-year-olds, we have 18-year olds. It’s very diverse age-wise and culture-wise. But, we get along really well and you really start helping each other and just becoming, like I said, family. It’s awesome because you get that whole experience.
We finish the program out with setting up the students for the pastry field. How to interview for a job, how to put their resumes together, how to build a portfolio. And ultimately, if you wanted to go into business for yourself, how would you design that business? The advice I would give somebody entering the pastry arts program would be ‘I was in your position’. I didn’t know up or down from a pastry bag. And to tell you the truth, after being taught by Chef Tracey Heffernan and all the staff here, you really build that confidence and you get your own self esteem of ‘I can do this’. I just went over there and put together a rose. I’ve never even picked up a pastry bag properly and I was able to do a perfect rose. So, I can tell you, believe in yourself, the staff here believes in you, and you’ll go far.
"I learned a lot. My Chef Educator took a difficult task and really broke it down, and challenged us to retrace our steps even when we made mistakes to understand why the pastry may not have turned out perfectly."
"This helped to both expand our knowledge and understand the science behind the art."
“I learned a lot. My Chef Educator took a difficult task and really broke it down, and challenged us to retrace our steps even when we made mistakes to understand why the pastry may not have turned out perfectly. This helped to both expand our knowledge and understand the science behind the art.”
Hands-On, Personalized Pastry Training
Our diploma path synthesizes the science and artistry of the pastry arts in a state-of-the-art kitchen classroom where you can spend most of your learning experience applying your skills and knowledge to your unique creations. We help you explore your personal style and technique in your pastry and dessert preparation and presentation, including plating your desserts and pastries. Our small class sizes encourage one-on-one mentoring by our field-experienced pastry arts instructors so you can get the most from your education.
"The Pastry Arts program at the school gave me the foundation to build my career."
"The Chef Educators provide real life tips and formulas I could never get from books. My co-workers are surprised by how much help the school has given me throughout my career."
“The Pastry Arts program at the school gave me the foundation to build my career. The Chef Educators provide real life tips and formulas I could never get from books. My co-workers are surprised by how much help the school has given me throughout my career."
We do our best to simulate a real-world pastry arts setting to prepare you to reach your professional objectives beyond the classroom. To amplify your baking and pastry fundamentals, we emphasize more specialized areas such as baking artisan breads, creating and decorating cakes, exploring molecular gastronomy, learning to create signature desserts, and more. Through a well-rounded education in both the basic elements of the pastry arts and more finely-focused training, we hope to help you shape your personalized pastry path.
Escoffier offers a pastry chef school that prepares students with the skills necessary to be successful in today's kitchens.
For more about our pastry diploma program, visit the Pastry Arts Curriculum page.
"My experience in the Pastry Arts program made all the difference for me."
"I went into the program as a good baker; I came out a professional baker."
“My experience in the Pastry Arts program made all the difference for me. I went into the program as a good baker; I came out a professional baker.”