Certificate Pastry Program (CCP)
The 16-week program mirrors the structure, technique, and lectures of the first 16 weeks of the Professional Pastry Program, with one practicum during week 16. The theory, science, and the techniques are the same. Students who are in academic and financial good standing and who pass the final written exam are able to easily transfer into the Professional Pastry Program. By week 12, students should put their request in writing to the attention of the Academic Coordinator. This program consists of a 19-hour a week schedule that breaks down into two 8-hour labs and one 3-hour seminar per week.
Our Educational Objectives and Philosophy
The objective of the Certificate Pastry Program is to introduce the student to the practical and theoretical techniques of pastry arts in order to gain employment. Students will learn basic baking techniques within the classical pastry art context. Laboratory work is complemented by seminars that address myriad industry-related topics designed to broaden the student's overall understanding of the pastry arts. With the successful completion of the Certificate Pastry Program, graduates are armed with the skills to obtain entry-level employment.
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