Professional Program in Pastry Arts
Next class starts January 22, 2025
BU’s Certificate Program in Professional Pastry Arts is an intensive, hands-on, 14-week program that provides students with foundational skills and sensory knowledge necessary to launch a career in the pastry arts field, including entry level positions in restaurants and professional bake shops. Students may also choose to combine the program with other courses including food writing, recipe testing, food media, and more to build a foundation that will equip them to start their own food business or pursue careers in related fields. Upon completion of the program, students will be expected to demonstrate core concepts in baking theory and illustrate advanced classical and contemporary pastry and confectionery techniques.
An Intensive Hands-on Pastry Course
Taught entirely by experienced, working pastry chefs, bakers, and experts in the food industry, Boston University’s Professional Pastry Arts Program is the only one of its kind in the country.
- Learn from the best professional pastry chefs, bakers and teachers in the world of Pastry
- Master the basic, classic, and modern techniques
- Explore a variety of cultures and types of pastries
Pastry Arts Faculty
Professional Pastry Arts faculty includes: Jim Dodge, Maura Kilpatrick, Lauren Moran, Janine Sciarappa and many more
Over 300 Hours of Instruction
Along with in person lectures, demonstrations, and hands on time in our kitchen, students will also have access to hours of video lectures, PowerPoints, and video demonstrations by our pastry chefs and bakers.
- Baking Principles/Ingredients
- Pastry Basics
- Artisan Breads
- Yeast Doughs, Lean & Rich
- Quick Breads
- Breakfast & Brunch
- Syrups, Creams, & Sauces
- Tarts & Special Pastries
- Custards, Puddings, Mousses
- Dessert Presentation
- Specialty Baking (Gluten Free & Vegan)
- Chocolate Work
State-of-the-Art Demonstration and Kitchen Facility
The program features extra-spacious kitchens with the latest professional equipment. Our newly renovated Groce Pépin Innovation Culinary Laboratory offers a demonstration space equipped with LCD screens offering many views of the instructor.
Instruction takes place Tuesdays through Thursdays, 9:30 a.m. to 6 p.m. In addition, students are required to participate in the daytime and evening Seminars in Food & Wine (evening programs typically conclude at 9 p.m.). Schedules vary each semester and will be provided to students at the start of the program.
Upon successful completion, students receive a certificate for ServSafe Manager and MA Allergen Awareness
Applicants will be evaluated on the basis of dedicated interest in the program and the seriousness with which they intend to pursue the course of study. Work experience in the pastry/baking profession will be considered, but is not a requirement. Applicants must have a command of skills and techniques necessary for reading and executing recipes, such as knowledge of weights and measurements.
To ensure hands-on experience and time with each chef, enrollment is limited to 12 students.