Looking for a Colorado pastry school to help launch your profession?

Sweeten your career with real-world training at Escoffier’s baking and pastry arts school in the Boulder, Colorado area. Our Diploma in the Pastry Arts program can ready you for a wide range of career paths in this highly-desired, specialized field. Our student-centered education allows you to navigate your way through our curriculum in small classes led by field-experienced chef educators.

If you’ve been searching for pastry training or culinary schools in Austin, Texas, area, Escoffier can prepare you to take on a variety of entry points in this industry in settings such as bakeries, restaurants and hotels. This nationally accredited diploma program in pastry and baked cuisine allows you to learn in small classes, mentored by field-experienced chef educators.

Our pastry and baking school in Austin emphasizes hands-on experiences in areas such as breads and patisserie. We also offer more general course instruction in baking and pastry creation to best equip students for a wide culinary career spectrum.

Hands-On, Personalized Learning


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.

Specialized Pastry and Baking Skills


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.

FAQ

Associate of Applied Science Degree in the Pastry Arts

Curriculum

The 60-week Associate of Applied Science Degree (AAS) in Pastry Arts was developed to provide the practical as well as theoretical foundations essential for success in the foodservice and hospitality industry. Students who earn the AAS degree credential are prepared to enter the industry with a solid foundation in the pastry arts and equipped to apply for entry-level jobs such as a baker, pastry assistant or assistant pastry chef in hotels, restaurant, bakeries, country clubs, and other related foodservice establishments.

The curriculum combines lectures, demonstrations, baking, and evaluation for an integrated approach to the pastry arts. Students complete 12 weeks of industry externship in order to gain functional knowledge by working in an approved industry setting.

FAQ

Central focuses of classroom learning include:

Baking science

Baking science

Basic baking math

Basic baking math

Cake production

Cake production

Cookie dough production

Cookie dough production

Nutrition basics

Nutrition basics

Pie production

Pie production

Plated dessert production

Plated dessert production

Purchasing practices

Purchasing practices

Quick bread production

Quick bread production

Recipe conversions

Recipe conversions

Sanitation practices

Sanitation practices

Yeast dough production

Yeast dough production

Program Courses

Building on the basic pastry arts foundation, this program helps students explore and hone their applied skills base through exposure to producing charlottes, Bavarians, custards, mousses, soufflés, meringues, frozen desserts, light desserts, holiday classics, chocolate decorations, sugar work, sauces and fillings. Students also produce wedding cakes.

A required 225-hour externship completed in a real industry setting enhances classroom coursework. Courses include:

Fundamentals of Baking and Pastry

This 6-week class begins with course work concentrating on food safety and sanitation in the professional kitchen. The importance of proper hygiene, food handling and storage, cleaning, pest control and HACCP in a food service operation are explored. The national ServSafe® exam is administered as part of this course.

Global and Contemporary Cuisine

Explore the cultural differences of desserts as well as the history and importance of international baked goods from regions such as Latin America, North America, Europe, Africa and Asia. This course also includes an introduction to using molecular gastronomy in the pastry arts and contemporary dessert plating.

Patisserie

Establish an understanding of the principles of the following patisserie practices: frozen desserts, meringues, soufflés, sponge cake elements, cake assembly and decoration, mousses and bavarians, garnishes, and plating composition. This course also covers fruit desserts including poaching fruit, candied fruit, jams/marmalades, and pate de fruit.

Artisanal and Specialty Baking

Learn the principle methods and techniques of: pre-fermentation, biga, sponge, starting and maintaining a variety of sourdough starters, extended fermentation, the 10 steps of bread production, proper shaping, proofing and scoring, whole grain breads, Italian artisan breads, enriched breads, special occasion/holiday breads, puff pastry and laminated dough.

Industry Externship for Pastry Arts

Gain relevant, hands-on experience and explore career-path options by working in an approved food service establishment. All students are required to satisfy 225 working hours and complete other assignments to fulfill their externship commitment as part of their graduation requirements.

Pastry Arts Curriculum

The diploma in Pastry Arts program lays the foundation for a comprehensive understanding of pastry and baking skills and knowledge. The diploma path prepares students to take on entry-level roles as a baker, pastry assistant or assistant pastry chef in a variety of food service settings. From our patisserie courses in Texas to our classes in pastry arts in Colorado, an integrated approach blending lectures, demonstrations, hands-on baking experiences and evaluations is applied throughout each pastry arts program.

Gainful Employment Disclosure – Boulder

“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

For more information about our graduation rates, the median debt of students who completed the program, and other important information, click here.