Pastry Arts Program Details

Intensive Pastry Curriculum
Pastry Arts curriculum is broad and intensive. You learn the important formulas for such basic building blocks as pâte à choux, pâte brisée, and pastry cream. Pastry is both an art and a science. At Culinary School of the Rockies we balance, integrate and teach both of these important concepts. Our pastry curriculum helps you develop skills that are applied again and again, as you create more challenging pastries and desserts throughout the program.

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Excellent Teaching Staff
Pastry Arts instructors are masters of their craft. Their in-depth expertise, professionalism, and personal attention are central to developing your pastry skills and helping you realize your potential. Our instructors' talents are strong in both the chemistry and artistry of pastry. Bottom line — they are passionate about pastry, baking and your education. This passion is infectious.

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Small Class Size — Maximum 16 Students
Other culinary schools boast of their high enrollments...we boast just the opposite. You remain with the same 16-person cohort throughout either Pastry Arts Program.

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Hands-On Learning
The best way to learn pastry is by doing. Eighty percent of Pastry Arts is hands-on. You prepare a wide variety of pastry items and desserts each day, working closely with fellow students and your Chef Instructor. You taste everything, learning to refine your skills, appreciating what it takes to get outstanding results, and working toward culinary artistry.

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Lifetime Career Services
Our alumni have the edge. Our career services team is diligent and thorough, providing resume development and updates, letters of introduction, networking and weekly job emails. You can show up, call, or email anytime; we are here for you.

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