Earn a Diploma in Professional Pastry Arts – Online!

With an equal focus on business management and entrepreneurship as well as classic methods and techniques, Auguste Escoffier School of Culinary Arts is accredited by ACCET. Curriculum for our Professional Pastry Arts program offers a unique, industry-relevant online educational experience in the baking and pastry arts. This 100% online program, with an industry externship, covers everything from artisan bread baking and cake decorating to menu planning and budget management. No matter what your career path might be, the online baking and pastry classes you’ll take in this program can help provide the tools needed for professional advancement.

At Escoffier’s online pastry school, we believe in more than giving you the tools you need to be successful in baking and pastry creation. We believe in providing you with the confidence you need to chase your dreams.

Program Courses

Online pastry courses in the program concentrate on both theory and application in the following areas:

  • Introduction to Computers and Online Learning

    This course prepares students for an online learning environment by covering a variety of tools essential to being an active learner, as well as larger practical skills related to navigating an online environment. Topics include online communications, submitting assignments online, how to use internet browsers, and navigating the campus portal.

  • Facility Layout and Design

    By exploring the logistics of managing the facility of a foodservice operation, students learn how to make use of equipment and space to ensure a safe and efficient work environment, the different needs of spaces in the back of house areas, the design principles that create the atmosphere in the front of house areas and the special concerns of the dining environment.

  • Pastry and Baking Concepts and Foundations

    This course covers food safety and sanitation in the professional kitchen including the importance of proper hygiene, food handling and storage, cleaning, pest control and HACCP in food service operations. Students will also learn some basic baking math, including measurements and recipe conversion.

  • Artisan Baking

    Learn the framework of creating a variety of specialty breads and dough products by exploring yeast production, bread production, puff pastry, starters, levains and more.

  • Culinary Careers from Entry Level to Management

    Learn the different types of commercial food service operations and how to manage each using the principles of good service. Additionally, students study the hierarchy of management in food service and the skills needed to succeed as a manager like training, motivating and disciplining employees as well as how to create a safe and positive work environment.

  • Entrepreneurship

    CE225 is a culmination course in entrepreneurship covering topics such as business planning, recognizing opportunities, developing strategies, and marketing. The crucial step of financing your venture is also covered. For the final course project, students produce and present a complete business plan for a food service operation.

  • Management by Menu

    The Management by Menu course covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. The menu is both a financial tool and a communication tool, and its use as both is explained. Students also learn about both food and beverage menus.

  • Confiserie and Frozen Desserts

    Learn about essential items for today’s bakeshop like chocolate tempering, truffles, sugar cookery, frozen desserts, and petit fours.

  • Contemporary Pastry Arts

    The Contemporary Pastry Arts class examines specialty pastry adaptations for gluten-free, fat-free and vegan baking. Additionally, students study spa cuisines and the benefits of baking with super foods, contemporary dessert composition and plating techniques as well as Farm to Table principles, locally-sourced baking and the differentiation between organic and natural ingredients

  • Patisserie

    Cakes are the main focus of this course as students make their way through classic mixing methods used to create a wide variety of American and European cakes and tortes. Students will also learn about various styles of cake decoration including icings, frostings and piping, to build up their patisserie skills.

  • Food and Beverage Cost Control

    Did you know three out of five restaurants fail within five years of opening, often due to money mismanagement? This course helps give students the skills to not only keep their restaurant in business but also turn a profit. This course teaches the fundamentals of culinary math as well as accounting and budget management in relation to the hospitality industry so students know how to minimize costs and maintain a full range of customer services.

  • Industry Externship for Pastry Arts

    As the final course, the industry externship provides opportunities for professional experiences in an operational restaurant or related food business so they can build on the skills and techniques covered throughout their education. Throughout the externship, students apply the skills they’ve learned in practical ways to real-world situations so they are able to gain hands-on experience that mirrors their future work in the industry and develop the skills necessary for a culinary career. Immersion in a work environment also allows students to develop industry contacts and build working relationships.

Online Curriculum

Our Professional Pastry Arts program is an effective and convenient way to obtain a formal online pastry school education in the kitchen you know best—your own! This 100% online baking program, with a hands-on externship, promotes a thorough and deep knowledge to help you build up your artisan baking repertoire. Our competency-based approach for all our online pastry courses helps students master the foundational skills and techniques necessary for success in today’s professional baking environments. In this innovative online program, you will build real-world kitchen credentials by applying your learned skills in a 6-week industry externship.

“Attending Auguste Escoffier School of Culinary Arts has directly contributed to my success. For me, the chef educators and courses built a foundation of knowledge, confidence and creativity. By working with people who did not attend pastry school, I have found that my experience at the school really did prepare me for my career. Other schools don’t offer students the ability to try different flavor profiles and really work on the presentation aspect and bringing your own personality into it.”

Lezlie Mills Gibbs

Pastry Arts Graduate, Head Pastry Chef & Co-Kitchen Manager, La Patisserie by Luxe Sweets

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