Baking & Pastry Arts

associate degree*                    
With J&W's International Baking & Pastry Institute headed up by Wanda Cropper, University Director of IPBI Academics, and assistant dean Martha Crawford — twice named one of the top 10 pastry chefs in America by Pastry Arts & Design magazine — you can be assured that our associate degree is the best available. 
 
Technology in the pastry world is really hot — and you'll be exposed to all of the latest gadgets, technology and smallware utensils that will set you apart from the competition. In this hands-on-driven program, you'll be introduced to the techniques of producing classical French pastries, artisan breads, tortes, wedding cakes, plated desserts, and showpieces. 
 
Then you'll be exposed to competition-level show work and special ingredients while learning advanced techniques in classical and international preparation and production of cakes, tortes, sugar work, chocolate and confections. Throughout the program, you'll develop professionalism and proficiency in cost control, sanitation and food marketing. 
 
Students get their own pastry tool kit, and study from two proprietary J&W pastry textbooks. You’ll also take pastry-specific arts and sciences classes that provide the critical thinking skills necessary to career success and apply all of these learned skills through a term of real work experience.
 
when you graduate
With every skill learned, you'll be able to walk into any baking or pastry arts establishment and hold your own. You’ll be positioned with connections to some of the world’s best hotels, clubs and resorts, high-volume production bakeries, independent bakeries, restaurants, contract bakeries and wholesale pastry shops. Our Career Development Office will assist you in securing interviews.