Many students choose to pursue a traditional culinary arts program when working toward their certificate, diploma or degree. But what are the available options for individuals who choose to pursue a working in a specific niche of the culinary profession. Prospective students or adults searching for a career change may be interested in attending a vegan culinary school. Learning this type of hot and cold food preparation requires a specific set of skills where ingredient substitution is essential, because all recipes lack ingredients such as meat, eggs, dairy products and animal derived products. Also, this may mean baking and cooking without sugars, honey and wine. While this may seem like a challenge for those who are not familiar with a vegan lifestyle, entering this niche may offer some truly unique opportunities. But how do you choose the right vegan culinary school and program that is right for you?

Is Attending a Vegan Culinary School Right for You?
Enrolling and completing a vegan culinary program will be easiest for individuals who have a passion for this type of eating and food preparation, and who have integrated this type of diet into their lifestyle. However, if you are interested in learning a new type of cooking, baking and pastry creation – or have desire to increase your knowledge about nutrition and healthy living; this could also be the right option. But before you enroll or attend this type of culinary arts school, keep one point in mind. This certificate or degree program will involve an intensive learning process that focuses on specific methods of food preparation and ingredient substitution. And in many cases, this means your meals and dishes will not come out perfect the first time.

Popular Vegan Culinary Schools in the United States
While finding a traditional culinary arts program is fairly easy, locating training in this niche can be more complicated. Not only do you have to ensure the training and coursework is accredited, but you should verify their food preparation and ingredients use conform to a vegan lifestyle. Some of the best (and most popular) vegan culinary schools are:

Vegan Culinary Academy
Box  294
Angwin,  CA 94508
(707) 965-2095
Program Certified by the American Culinary Federation
Vegan culinary trainee (25-week, 1000 hours)

http://veganculinaryacademy.com/

The Natural Gourmet Institute
48 West 21st Street 2nd flood
New York, New York 10010
(212)645-5170
Accredited by the New York State Department of Education and ACCET
Chefs Training Program (Includes Vegan Cooking and Cutting Techniques)

http://naturalgourmetinstitute.com/

The Natural Epicurean Academy of Culinary Arts
1700 South Lamar Blvd
Austin, TX 78704
(512) 476-2276
Certified by the Texas Workforce Commission
Professional Chef Training Program (900 hours)

http://www.naturalepicurean.com/

The School of Natural Cookery
P.O. Box 19466
Boulder, CO 80308
(303) 444-8068
Personal Chef Certificate
Foundation Course Diploma
Level One Teacher Training Certificate

http://www.naturalcookery.com/

Accreditation of Vegan Culinary Programs
One of the most important aspects any culinary arts school degree or certificate program is accreditation. Many of the schools that specialize in niche of vegan cooking and baking do not have the strong accreditation of national culinary schools. If you choose to pursue this program, it may be wise to add this specialized training and coursework to a traditional culinary degree – or work with an advisor to complete an Associates or Bachelors degree in the Culinary Arts with an emphasis on vegan preparation.

If you dream of attending a vegan culinary school, there are a number of options available. While attending a school that offers niche coursework and training – there are some disadvantages. So why not investigate traditional and vegan culinary programs, and with a bit of work and research it will be easy to find the right program for you!

Are you searching for a two-year college that can prepare you to enter the workforce directly after your degree in Baking and Pastry is completed? Or do you prefer to enter a smaller learning environment that can prepare you for a larger or more competitive program in a larger college or university? Pulaski Technical College offers students all of these choices, plus affordable tuition and various degree and certificate options for individuals who dream of pursuing a career in the Pastry Arts. But before you choose this location over other pastry chef schools, learn the basics about the institution, courses and how this can benefit you.

Contact Information and Website
3000 West Scenic Drive
North Little Rock, AR 72118
(501) 812-2200

http://www.pulaskitech.edu/

About Pulaski Technical College
This community and vocational college offers credit based classes, which help student complete either an associate degree program or certification. This classroom and hands-on training allows graduates to transfer to a four year college or university – or enter the job market directly after two years. But while this sounds like any pastry chef training program, Pulaski Technical College has some unique advantages.

Compared to other technical colleges in the state, this institution is the largest two year college and the fifth largest site for higher education in Arkansas. And for those who dream about creating desserts and confectionery delights, there are several educational options. Some of academic programs include:

• Certificate in Baking and Pastry Arts
• Associate of Applied Science (AAS) in Baking and Pastry Arts
• Associate of Applied Science (AAS) in Culinary Arts with Focus in Baking and Pastry

All of these choices prepare graduates for work in the real world, and offer streamlined pastry chef courses as either a core part of the curriculum or as electives in the culinary arts.

Pulaski Technical College Tuition Costs
One of the main factors that influence a prospective student’s college choice is tuition cost and availability of financial aid. As of January 2012, the cost per credit hour is $84 for residents and $138 for non-residents. However, when determining your tuition rate, do not forget to add in related class and campus fees. There is one exception to this rule however – students over the age of 65 are allowed to attend Pulaski Technical College and have their tuition costs waived.

But before you decide that this is the right pastry chef school for you, consider this factor. While it is extremely affordable to attend, the grants offered through federal aid programs can be minimal because of the minimal cost to attend. But do you feel this is the right college for you, but need a bit of financial assistance? Consider applying for pastry chef scholarships and other aid programs before the semester begins, or find more information about scholarships and grants at the financial aid office.

Accreditation at Pulaski Technical College
Before you attend any college or university, it is important to verify the accreditation of the program both on a regional and program level. Currently, Pulaski Technical College is accredited by the Higher Learning Commission and the American Culinary Federation Education Foundation (ACFEF).

Attending Pulaski Technical College can offer new and returning students a unique and high quality learning environment for those who dream of becoming a pastry chef. So why not put your career on the fast track or start a new profession by enrolling in one of their certificate or degree programs today?

Few names are as recognizable in the culinary arts as Pastry Chef Jean Philippe. One of the world’s top pastry chefs, he is an inspiration to those who dream of creating chocolates, desserts and confectionery delights. If you dream of entering this nice of food service, and are searching for a mentor or are looking for a bit of inspiration and motivation as you pursue your career path – one look at his achievements is all you need. But where did he grow up, how did he enter the Pastry Arts, and what are his dreams and aspirations?

During his childhood in the South of France, Jean Philippe grew up in a town called Perpignan. Unlike other children who were inspired by sports or academics, he enjoyed spending hours in the kitchen making cakes with his aunt. Even though she did not have formal training in the Pastry Arts, he was able to be inspired by these confectionery delights – and learned basic baking and mixing skills. Eventually, at age 17 he took this knowledge and enrolled at L’Ecole Hoteliere du Moulin a Vent where he learned techniques in pastry, chocolate, confections and ice cream.

In 1987, he completed his pastry school training and received a “Professional Aptitude Certificate.” But prior to his graduation, he gained further inspiration, training and skills from Chef Gerard Bertin. During this month of training, Chef Bertin became Jean-Philippe’s mentor and pushed his abilities to new lengths. However, he was unaware how motivational and life-changing this month would be, but the results were visible to the world ten years later. In 1997, Jean Philippe won his first series of awards – including “Meilleur Ouvrier de France!” (This translates to Best Pastry Chef in France, and is one of the top pastry chef awards in the world.)

One year later, Pastry Chef Jean Philippe moved to America where he was hired as Executive Pastry Chef for the Bellagio in Las Vegas. However, this is not your average pastry chef job! Instead of overseeing the dessert production, menu planning and organization at one restaurant, he is responsible for 17 establishments with a team of 70 employees. At first glance you may think that less than 100 staff members is a bit small to care for this many restaurants. However, this team is truly amazing – and with their hard work, skills and dedication they produce over 15,000 pastries or more per day.

But his accomplishments did not stop there, and he set out to achieve all of his dreams. In 2002, he joined the World Pastry Team Championship, and in 2004 he became the team coach. Each time, his team brought home a Gold Medal – making him one of the famous pastry chefs of the world today. Since then he has become executive pastry chef at the Aria hotel and oversees all the responsibilities at his two personal pastry establishments both named The Jean Philippe Patisserie.

Pastry Chef Jean Philippe is an excellent example of what you can achieve if you pursue your dreams, no matter what they are. So if you are thinking about changing career paths, or entering this profession as a high school graduate, always keep your goals and dreams in mind – and one day, you may be one of the best pastry chefs in the nation or world too!

One of the biggest steps you will take to begin your career in the niche of the culinary arts is to choose a pastry school. Finding a top quality education with a strong reputation and excellent fit on a personal level can be difficult. But for many, the French Culinary Institute offers all of this and more to their current and prospective students. However, before you apply it is essential to learn all the details, and where to go to find more information.

French Culinary Institute Locations
Currently, there are two branches of this culinary university. One is located in the highly competitive food service industry of New York, NY. The other campus is found on the west coast of the United States in Campbell, CA. However, both of these locations are in culinary arts “hot spots” and can offer many quality learning opportunities both inside and outside the classroom. Also, student will be able to visit events and dine at four star restaurants – exposing their training and palate to many new opportunities not found anywhere else in the nation.

Calculating Tuition Costs
One of the primary concerns of prospective college students today is determining the cost of tuition, and how to afford it. The French Culinary Institute tuition costs are $32,500 for a 6 or 9 month (full or part time) diploma in the Classic Pastry Arts. Keep in mind this does not include the $100 application fee prospective students must pay to begin the admission process.

But before you pay your application fee, tuition costs and other fees, you may wonder if this is one of the accredited pastry chef schools found within the United States. After all, there are hundreds of educational facilities – and not all of them reach the required standards of training. Currently, this school has the accreditation to match its high standing reputation for quality education and training. The FCI is recognized by the Accrediting Commission of Career Schools and Colleges (ACCSC).

About the Curriculum and Diploma Program
The next questions prospective students have are about the program and curriculum that is offered, and how it will prepare them for the many pastry chef jobs available. Currently, the French Culinary Institute Diploma consists of the Classic Pastry Arts and Classic Pastry Arts Honors Program. The curriculum consists of the following aspects, including:

• A 6 month daytime or 9 month evening program which can be completed on a full or part time schedule
• Classroom training consisting of 63 hours of lecture – with pastry chef courses teaching about preparing tarts and cookies, puff pastries, cakes and cake decorating, sugar decorating and petits fours
• Extensive hands on training for 537 hours in the culinary lab
• The opportunity to be taught by famous pastry chefs including Jacques Torres, Ron Ben-Israel and Emily Luchetti

Do you dream of becoming an executive pastry chef, or maybe joining the names of famous pastry chefs around the world? Reaching this achievement requires a strong education and excellent training – which is the focus of the French Culinary Institute. Are you not sure if this is the right fit? Or do you need more information? Then contact the New York campus at (888) 324-2433 or the California location at (866) 318-2433 and learn more today!

Do you envision yourself turning your passion for creating delectable pastries and desserts into more than just a hobby? Starting your career begins with the right education. While you can earn your certification or degree anywhere, why not start your professional path on the best track possible? Founded in 1946, the Culinary Institute of America (CIA) is considered the premier pastry chef schools in the nation. Starting as a culinary training center for World War II veterans, this institution started small, housing only 50 students, a chef, a dietician and a baker. Today, over 4,000 students graduate each year, and hundreds more apply and enroll – with the goal of pursuing their dream in the culinary or pastry arts niche.

Admission Requirements for the Baking and Pastry Arts Program
The pastry chef education requirements are minimal at most institutions, but this is not the case for the Culinary Institute of America. This school looks for candidates who not only excel academically, but show a passion for this career path. Each prospective student undergoes an individual evaluation process, which includes:

• Submission of proof of a High School Diploma or GED
• One letter of recommendation for the Associate degree or two letters for the Bachelor’s program
• An essay submission of 500 words or more, topics vary based on degree type
• Completion of assessment tests, which demonstrate if a student has adequate writing and math skills to enter the program. Lower scores do not mean you will not be accepted, but will indicate classes will need to be taken before enrollment and acceptance.
• Six months of hands on experience in the culinary arts industry

Culinary Institute of America Tuition Costs
Currently, the tuition for the pastry arts program is based on the campus location and degree program selected. Locations that prospective students should consider are the Hyde Park, (NY) and St. Helena, (CA) campuses.  However, the average tuition costs range between $13,500 to $16,000 per semester. Because of the high cost, many students apply for culinary arts scholarships, grants and loans to cover the overall expense until after graduation.

Which Degree Programs are Available?
The CIA Baking and Pastry Arts degree program falls under two categories, with graduates earning either and Associate of Bachelor degree. Currently, this institution does not offer a certificate program for prospective students. But which degree should you choose and will work best for you?

The Associate Degree in Baking & Pastry Arts is an ideal option for individuals who are unsure of their path in this niche of the culinary arts, individuals who have earned a degree in another field, and for those who are changing career paths or professions.  This program includes instruction on basic and some advanced baking and mixing techniques in the classroom and lab (hands-on portion of the program), courses including Writing, Management, Food Safety and Nutrition, and completion of a semester long externship.

The Bachelor’s Degree in Baking and Pastry Arts Management is a continuation of the Associate program. Only offered at the Hyde Park, New York City location – this is one of the best culinary and pastry niche courses in the nation. Additional classes include Finance, Marketing, Promotion, Culinary Studies, Leadership and Management to expand on supervisory and food preparation skills. Also, students have an option to participate in international training and educational experiences at worldwide externships and class trips.

The Culinary Arts Institute is one of the most competitive culinary and pastry arts schools in the nation. Because of its strong curriculum in the classroom and hands-on training setting, students are well prepared for the real-world workplace – allowing them to enter mid-level rolls, apprenticeships and executive pastry chef leadership roles.

There are many different levels within the profession of pastry chef – with most individuals starting at entry level positions and eventually working into the higher ranking and respected executive pastry chef. But what about some of the jobs, duties and responsibilities that fall in between these positions? One occupation you may choose to enter is a pastry chef apprenticeship, which can offer additional training and expertise to help you progress even further.

Internship and Externship versus Apprenticeship
There can be some confusion between the terms internship, externship and apprenticeship. In fact, some people use these terms interchangeable – but in reality they have very different meanings. To help clear some of the confusion, these terms can be defined as:

• Internship – a long term assignment (lasting weeks, months or years), which can be paid or unpaid that must be completed to obtain a Certificate or Degree. This part of the curriculum offers students valuable on-the-job training and experience.
• Externship – similar to a pastry chef internship, but shorter in duration. Often student will complete this part of the school program in a number of hours or days.
• Apprenticeship Programs for Pastry Chefs – are paid positions offered by some businesses and professional organizations to offer additional hands-on training. These programs typically last 2 to 3 years, but can offer invaluable refining of skills, techniques and experience. Also, this job is not offered with Certifications, but can be part of an Associate or Bachelor pastry chef education requirements.

Determining Eligibility
Most employers will not consider individuals eligible to complete a pastry chef apprenticeship unless they have completed an accredited AAS, AOC or Bachelor’s degree. Considered higher in rank than an entry level job, employers want individuals who have some training and experience in baking, pastry arts, kitchen sanitation, nutrition and safety before they begin.

Duties and Responsibilities
An apprentice pastry chef reports directly to the executive chef, preparing menu items exactly according to the recipe. Keep in mind, preparation not only includes baking and mixing – but proper presentation as well. As an individuals training is refined, they may be able to gain experience in other skill sets such as recipe and menu creation, cake decorating and creation of sugar sculptures. All of these additional responsibilities will help refine an individual’s creative skills in combination with the basics of baking, mixing and cooking.

If you imagine yourself creating desserts in a four star restaurant or patisserie, you can take certain steps to progress your career. One of the best decisions you can make is to complete a pastry chef apprenticeship, which not only adds to your education – but your experience as well. And it can be a great addition to your resume, putting your experience ahead of the competition!

Do you envision yourself working as an executive pastry chef in a four star establishment? Or is your dream to create desserts at your own business or patisserie? Before you can reach these dreams, there are several steps you need to take – and one of the most important is related to your education. Meeting and completing the required pastry chef educational requirements set by a reputable college or university can put you on the fast track for success, and make your resume more appealing to employers.

The Relationship Between Employers and Education
In the past individuals were hired without a formal education and were trained on the job. But the  need for skilled employees has increased due to the higher level of demand and competition today. In fact, most employers will not hire individuals for pastry chef jobs who do not have formal training. Why? This niche of the culinary arts requires a skill set that is truly unique, which are not only related to baking and pastries – but to creativity as well. Hiring those who have met the basic pastry chef education requirements ensures a higher level of training and dedication to the food service industry.

Choosing the Right Pastry Chef Program
Pastry chef schools, colleges and universities offer a wide range of programs – including Certificates, Associate and Bachelor’s degrees. However, before enrolling into a specific degree it is essential that the site is fully accredited by organizations such as The American Culinary Federation (ACF), or an approved agency as listed by the U.S. Department of Education.

Before Enrollment
Many educational institutions have a minimum level of standards that have to be met prior to application and enrollment. These pastry chef educational requirements are not difficult to complete, often calling for proof of a graduation with a high school diploma or GED. However, some schools are more challenging, calling for industry related experience and letters of recommendation.

Completing the Coursework
The training you will receive at a pastry chef school will focus on a combination of classroom work and hands-on experience. Some of the most commonly offered classes used to meet or exceed a standard pastry chef education include:

• Kitchen Sanitation
• Nutrition
• Baking and Mixing Fundamentals
• Cake Decorating
• Chocolate Arts
• Culinary and/or Food Service Management

The Importance of an Internship
Once a majority of the credits and coursework has been completed, the next step that must be completed prior to graduation is an internship. This is an essential part of a pastry chef’s education because it gives the student an opportunity to receive experience and training in a real-world environment. In some cases, it can even open the doorway to one of the many pastry chef jobs if enough talent, dedication and passion is shown during the internship period.

If you dream of becoming a pastry chef, it is important to consider all of the factors – including the educational requirements. Completing a Certification or degree program will make your resume more appealing, and offer you the chance to apply your skills in the real world. If you are one of the lucky ones, you may even be offered a pastry chef apprenticeship or job after the curriculum has been completed.

When you begin to learn about the culinary arts, dessert and chocolate creation, chances are the historical topics will focus primarily on the famous pastry chefs that are men. But make no mistake, while they have made significant contributions the women should not be disregarded. Like many other professions, there is a difference between genders – with women typically having to work harder and earning less. But after learning about these famous female pastry chefs, you will not only realize the importance of their contributions but also how they overcame any possible obstacles to become successful in their career.

Elizabeth Faulkner
One of the most famous female pastry chefs of today is Elizabeth Faulkner. But don’t let her successes fool you into thinking this was how she intended her career to begin. Graduating from the San Francisco Art Institute, she intended to become a professional in the film industry. After attending several restaurant events, she realized her passion was in the culinary arts – or more specifically the pastry arts. In 1997 she founded her own business and became executive pastry chef at Citizen Cake in San Francisco. Today, she still holds the same career path, but has also become the co-founder and executive pastry chef at the Orson as well.

Nancy Silverton
Many of the famous pastry chefs today are known for their signature creations, restaurant and pastry shop openings, publications and teaching roles. But few are known by the number and types of awards they have won. And even fewer female pastry chefs have accumulated the number of awards won by Nancy Silverton. She became the first woman to win the James Beard award for Outstanding Pastry Chef in 1991 – and there have been very few female award winners since this accomplishment.

After this first award, she has received other titles and nominations including:

• James Beard Awards – Best Pastry Chef of the Year (1990), Who’s Who in American Cooking (1990), Nominee Best Cookbook of the Year (1997), Outstanding Service (2001, 2002)
• Chocolatier Magazine Pastry Chef of the Year (1995)
• WCR Golden Bowl Award, recognizes excellence in baking and pastry arts (2005)

But keep in mind these are only a few of Nancy Silverton’s accomplishments, she has also won a number of awards in the culinary arts, restaurant service and other related topics.

Gale Gand
One of the quieter success stories in this culinary arts niche, pastry chef Gale Gand proves what hard work and passion for this career path can accomplish. In 2001 she was awarded the recognition of Outstanding Pastry Chef by the James Beard Foundation, and Pastry Chef of the Year by Bon Appetite magazine. Today, she is a partner and executive pastry chef at Tru – working alongside business partners Rick Tramonto and Rich Melman.

In addition to these accomplishments, she was host of Sweet Dreams (produced by the Food Network) and The Answered Chef. (The latter program is an online cooking series at AnswersTV.com.) Also, she has made appearances on Iron Chef America, the Today Show, Martha Stewart, Baking with Julia Child and Top Chef (2008).

Elizabeth Faulkner, Nancy Silverton and Gale Gand are only three of the many famous pastry chefs that can be found in the United States. Their achievements can show anyone interested in this niche of the culinary arts is possible if you are willing to put in the hard work, time and dedication.

If you are asked to name some of the top pastry chefs in America today, it may be a challenge – especially if you are just discovering your passion for this career. But learning about these individuals is just as important as studying in the classroom or refining your baking and pastry skills. But why are these individuals so important? They act as a guide and even a mentor to aspiring professionals, even if you never get a chance to meet them. And their skills and techniques are constantly changing the creation of desserts, making them even more mouth-watering and visually appealing. Antonio Bachour and Tariq Hanna may not two of the most famous pastry chefs in the world, but they are working their way to the top. So why not use their biographies and accomplishments as a source of inspiration?

Antonio Bachour
Named one of the Top 10 Pastry Chefs of 2011 by Dessert Professional Magazine, Antonio Bachour shows off his skills in the pastry arts through his diverse training and accomplishments. Currently he is the Corporate Executive Pastry Chef for KNR, which includes the Solea and The Trump Soho in South Beach Miami and New York. But where did his passion for desserts and confectionery delights begin. His first exposure to this culinary arts niche was in the family bakery, located in Puerto Rico.

Once he was old enough, he moved to the Unites States where he enrolled in one of the nation’s top pastry chef schools – Johnson and Wales University. After he completed his education he returned to Puerto Rico, but for only a short period of time. Eventually he returned and focused on becoming successful in two of the markets that are known for their high level of competition. Working in NYC and Florida, he became executive pastry chef at the Talula Restaurant. And soon after, he began his award winning career which has established him as being one of the top members of his profession. Today, him mouth watering creations have not only grabbed the attention of customers, but headline culinary publications as well.

Tariq Hanna
Even if you are new to the list of top pastry chef names, this one may be more recognizable than average. He first gained the attention of the general public with his appearance on TLC’s Ultimate Cake Off and the Food Network Challenge. However, until recently much of his biography has remained a mystery.

Born in Nigeria, he moved to England to attend boarding school (which is evidenced by his unusual accent.) When he was ready to attend college, he moved again to the United States where he began the pursuit of his dreams of becoming a pastry chef. However, the discovery of this dream was purely accidental and it was uncovered while he was learning hot food preparation in the culinary arts. In 1993, Tariq Hanna opened a family run pastry and catering establishment called The Northville Gourmet.

However, Tariq soon learned he could accomplish more with his hidden talents. After participating in the National Bread and Pastry Championship, Chocolate Fantasy Competition  he talents were recognized by the world. Finally in 2004 he was awarded runner-up National Pastry Chef of the Year by the American Culinary Federation. Today, he is still running his restaurant and is employed as executive pastry chef and business partner at the Sucre in New Orleans.

These individuals are only two of the top pastry chefs in America, but they are a source of inspiration to those who choose this career path. While it may seem that their professional life came easy to them, it is important to realize they were following their passion. So why not use their accomplishments as an inspiration to you? And maybe one day soon, your name will be on the list – and alongside of them.

One of the top pastry chef schools in North America, Le Cordon Bleu offers an amazing curriculum, program and internship to new and prospective students. Completing a degree program can help you achieve your dreams of becoming a pastry chef, regardless if this is your first career choice or if you are considering a change in professions. But before you enroll, chances are you have a number of questions covering elements from the types of degree programs offered to school locations, tuition costs, courses and more. So keep reading to find out if this is the ideal college and program for you!

Two Different Le Cordon Bleu Educational Facilities
The Le Cordon Bleu College discussed in this article covers the campuses found in the United States. However, there is a different educational institution that is also affiliated with this pastry chef program. Le Cordon Bleu International offers a different degree plan and curriculum, with campuses located in Europe, Asia and Oceania, and some regions of the Americas.

Accreditation
Any reputable college will be accredited by an organization recognized by the U.S. Department of Education. These independent evaluations analyze everything from the courses, teachers and internship program. Currently each of the Le Cordon Bleu College is accredited by one following agencies including the Accrediting Commission of Career Schools and Colleges (ACCSC) and the Accrediting Council for Independent Colleges and Schools (ACICS). For a complete list of these agencies according to campus and state, please visit http://www.chefs.edu/About-Us/Accreditation.

Locations
Today, this college has 16 campus locations in the United States – including highly competitive areas such as New York City (NYC), San Francisco and Boston.

Degree Programs
Currently Le Cordon Bleu offers two different educational degree programs in baking and pastry arts. The first program is a Certificate in Baking & Pastry, which takes 9 months to complete and includes a 90 hour externship. The alternative is the Associate in Baking & Pastry Arts (the degree title can vary between institutions), which takes approximately two years to complete.

Tuition Costs
Affording the cost of pastry chef tuition is often a primary concern on every prospective students mind. As of 2012, the price student pay to complete a Certificate program is $19,550 and the Associate degree averages $37,050. However, even if this seems unaffordable you may qualify for aid offered by the federal government (such as the FAFSA), private organizations, pastry chef school scholarships and campus based programs.

Admission Requirements
Have you decided that Le Cordon Bleu College is the right school for you? Then the next step is to complete the enrollment process and make sure you meet the admission requirements. Compared to other institutions this process is simple and straightforward, and includes:

• Completing an application form and submitting the associated fee
• Submission of a high school diploma or GED
• Interview with an admissions representative

Attending and graduating from Le Cordon Bleu will be an excellent addition to any pastry chef resume, and will show your dedication and passion to future employers. Also, this program offers the ideal setting for learning, offering a combination of classroom lessons, hands-on training and externship. So what are you waiting for? Why not visit http://www.chefs.edu/ or call (800) 736-6126 to learn more today!