Three flaky layered pastries with raspberries, mousse and sabayon on a white countertop.

Online - Baking and Pastry Arts & Food Operations Associate Degree

ICE's online Baking and Pastry Arts & Food Operations associate degree program brings formal pastry and baking training, management classes and professional-led instruction directly to you.

Diploma Program

Associate Degree with 100% Online Curriculum + Industry Externship*

An accredited college degree in baking and pastry arts is within your reach. At the Institute of �� Education, students in a growing number of states can earn a full Associate of Occupational Studies degree from the convenience of their own home kitchen, along with an in-person externship in a professional food service environment. This 60 credit hour program explores baking and pastry arts theory, science, technique and palate development along with an in-depth business education. The hands-on industry externship at the end of the program allows you to enhance your skills and gain practical baking experience in the hospitality industry.

There’s no need to put your life on hold to pursue your culinary passion. If you’re unable to relocate or attend in-person classes at an ICE campus in New York or Los Angeles, you can still earn an Associate of Occupational Studies degree in Baking and Pastry Arts & Food Operations through online instruction. Our online associate degree program features a customized curriculum full of baking and business management courses led by experienced pastry professionals and management instructors.

*The externship portion of this program must be completed in person.

Quick Facts

Program Name: Baking and Pastry Arts & Food Operations Associate of Occupational Studies

Program Duration: 22 months

Weekly Virtual Classes: participate live or view on-demand

Foundational Pastry & Baking Training Online

The online Baking and Pastry Arts & Food Operations associate degree program is designed to equip students with the foundational skills and experience needed for a variety of food service roles. Online instructors use a proactive assessment model to provide individualized feedback on students' work several times a week. A typical week includes readings, instructional videos, individual or group projects, chef-led classes (live or on-demand) and baking various pastries and desserts.

An ICE online culinary associate degree student in chef's whites plates a dish while looking at a laptop

Weekly Baking Labs in Your Kitchen

Our labs apply techniques covered in readings, videos and chef-led classes. You’ll use recipes designed to develop your palate and reinforce the techniques at the core of cuisine. Within the curriculum are lessons in:

Chocolate production.
Designing and creating your own multi-tiered cake.
Working with yeasted, classic and laminated doughs, as well as specialty items like phyllo, donuts and strudel.

An ICE student types on a keyboard with her open notebook on the desk beside her.

In-Depth Online Management Courses

ICE’s Restaurant & �� Management courses are taught completely online and offer practical training in restaurant management, operations and entrepreneurship. Our experienced instructors provide lessons in trend analsyis, writing a business plan, marketing your venture to a target audience and troubleshooting bakery, restaurant and bar management issues concerning operations and staffing. Coursework includes case studies, role-playing and group projects. Students also study menu design, social media marketing and kitchen and interior design.

A male student wearing heaphones and a blue button down shirt takes notes on a notepad while in front of a laptop

Applied General Education Classes Online

Students take general education courses that are relevant to restaurant industry careers, such as the history and culture of food, social psychology, business communication, leadership, change management and more. You'll study written and verbal communication strategies as they relate to recipe writing, reviewing, food blogging and culinary demonstrations; team building through developing and empowering people; and nutrition in terms of dietary preferences and the relationship between diet, health and disease.

Close-up shot of chef's hands stretching bread dough on a stainless steel countertop.

Hands-On Industry Externship

After you have completed your online associate degree courses, you will take the exam that matters most: working in a professional kitchen or bakery. Our Career Services team will help match you with a restaurant, bakery or food-related business, enabling you to gain hands-on experience working in the real world. During your externship, you will put your baking and pastry skills to the test, and you will have the opportunity to make industry connections and gain business knowledge you can use to launch your career.

See a Sample of Externship Sites

Chef Nancy Silverton wears an apron that reads "Institute of �� Education" and talks to ICE students in a kitchen

Professional Demonstrations and Extracurricular Programming

Industry experts regularly share their knowledge in person and online via exclusive professional development classes, demonstrations and events. These are available to students and alumni at no additional cost. ICE online associate degree students can take advantage of these opportunities to watch and interact with (when viewed live) successful epicureans — like Chef Nancy Silverton, pictured left speaking at ICE Los Angeles — from various industry sectors.

�� Arts & Food Operations students toss their toques into the air at ICE graduation

Graduation and Career Placement

Upon successful completion of the program, you’ll receive an Associate of Occupational Studies degree in Baking and Pastry Arts & Food Operations with the option to join our commencement ceremony in Los Angeles. You’ll also benefit from the ongoing support of our Career Services department, which has helped thousands of graduates secure jobs in the restaurant and hospitality industry.

Online Associate Degree Program Schedule

ICE is approved to offer online distance education to students in select states. The online Baking and Pastry Arts & Food Operations Associate of Occupational Studies degree program is taught asynchronously, which means you are not required to login to a virtual course at a specified time.

Tuition includes all books and supplies, including a laptop, so you're fully equipped from day one. Visit our Tuition and Discounts page for complete information on the cost for specific class dates.

Online Associate Degree Program Highlights

Baking & Pastry Arts

Study fundamental pastry and baking techniques including cake decorating, paring, poaching, roasting, macerating, drying and candying.
Identification and discussion of the essential baking ingredient groups and their uses in pastries and baked goods.
Review the essentials of bread-making, pastry doughs and yeast-raised doughs.
Train in the art of baking through theory, technique, palate development and speed.
Discover the theory and techniques, both fundamental and advanced, involved in cake-making.
Prepare and decorate detailed tiered cakes.

Restaurant & �� Management

Explore the interplay between concept development, menu design, pricing and profitability.
Study the basics of cost control and restaurant accounting, including the development of a business plan.
Examine "the people side" of the food business as it relates to hiring, staff supervision and service management.

General Education and Career Development

Develop written and verbal communication skills as they relate to recipe writing, reviewing and culinary demonstrations.
Explore the interconnections between cuisine, historical events and international locations and the growth of America's culinary culture.
Connect personal, professional and financial goals to examine how they contribute to career and personal success, as well as the importance of leadership and team-building.
Study the relationship between diet, health and nutrition, and how a culinary professional can use this knowledge.

This 60-credit program leads to an associate degree in occupational studies (AOS). It is composed of:

30 credit hours of baking and pastry arts, offered online (except externship which is at a foodservice site)
21.5 credit hours of restaurant and culinary management, offered online
9 credit hours of applied general education, offered online

Program duration varies according to the schedule option selected. The length of time normally required for completion of each schedule option is determined by calculating the average number of weeks including student-free days and holidays. International students should note that this associate degree program qualifies for F-1 visa applications.

Associate Degree Program Start Dates

Start Dates: February 3

Baking & Pastry Arts Classes

Asynchronous
30 credit hours in total

Restaurant & �� Management Classes

Asynchronous
21.5 credit hours in total

Applied General Education Classes

Asynchronous
9 credit hours in total

Take the Next Step Toward a Baking and Pastry Arts Career

The admissions process is the start of a lasting relationship with ICE. Your Admissions Representative will introduce you to the personal experience the baking and pastry arts school is known for. Their mission is to understand your career goals and help you select the right program(s) to fit your needs and your interests.

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in baking and pastry arts. ICE is ready to help you find your culinary voice and achieve your culinary career dreams.

12 Reasons Why You Should Choose ICE.

Learn about Career Services

Attending a well-established school like ICE has many benefits, including the vast professional network available to students from day one. With campus recruitment from top hospitality brands, regular ‘hot job’ emails, and ongoing support long after graduation, your Career Services team is here to help.

Explore Our Career Services Page.

Resources:

Ready to take your interest in ICE further? Speak to an Admissions Representative about your personal goals, start your application or download our career brochure so you can access our program information anytime.

Request Information

LA Career Brochure

ICE’s Online Baking and Pastry Arts & Food Operations Associate of Occupational Studies degree program offers students comprehensive training in the art and practice of baking, as well as entrepreneurial fundamentals in business management. The 85-week program is designed so students can attend classes on their own schedule each week.

The final course in the program is an off-site externship at a location chosen by the student based on their career goals. ICE's Career Services Advisors consider the student's career aspirations, skills, schedule and academic record, to ensure the most beneficial externship placement.

The program is constructed as follows:

Course 1

INTRODUCTION TO ONLINE LEARNING & RESTAURANT REALITIES

0 credit hours

This course is designed to familiarize students with best practices for success in our online program and in the restaurant industry. Topics include learning management system use, internet research and time management. We also introduce the tenets of professionalism and the expectations of the food service industry.

Course 2

CONCEPT DEVELOPMENT & MENU DESIGN

3 credit hours

This course is designed to acquaint students with the realities of a culinary business concept — from creativity to profitability. By surveying the industry, students explore all types of operations and analyze concepts, as well as research feasibility and location selection. Students gain the knowledge required to develop and refine their ideas. This course also gives a comprehensive view of key aspects of the menu, including planning, pricing, layout and design. Students prepare sample menus as a project, which will become part of their final business plans.

Course 3

PURCHASING & COST CONTROL

3 credit hours

Strategies for purchasing and cost control are vital for the success of any culinary operation. This course examines labor, beverage and food costs and revenue control. Purchasing guidelines, inventory and control, employee performance standards, productivity and scheduling, use of point-of-sale systems, computers and new technology are also reviewed.

Course 4

MARKETING

2 credit hours

�� businesses are marketing businesses from the moment an idea is developed through opening and operation. This course provides an in-depth examination of how a marketing plan is developed, including market research, positioning, product mix and life cycle. This includes development of potential strategies for advertising, merchandising, public relations, social media and promotion.

Course 5

SERVICE MANAGEMENT

2 credit hours

Managing the front of the house requires particular knowledge and skill. Students are introduced to the tools and techniques of service and service management in restaurants and other foodservice operations. This course also covers how to build customer satisfaction.

Course 6

FOOD SAFETY

1 credit hour

Proper food handling and safety procedures are important elements of a successful culinary business. In this course students earn the nationally recognized ServSafe certification while learning the essential principles of food safety.

Course 7

FINANCE & ACCOUNTING

3 credit hours

A working understanding of numbers is critically important to culinary success. The curriculum for this course focuses on the use of financial statements as a tool for control and decision-making. Topics include balance sheets, statements of net income, break-even analysis, cash flow, and financing. Budgets, industry standards and variation analyses are emphasized. Actual case studies are used to provide real experience.

Course 8

SUPERVISORY MANAGEMENT & FOOD SERVICE LAW

3 credit hours

People are the most important resource in any culinary business. In this course students focus on the major functions of management, including leadership, motivation, communication, hiring practices, recruitment, training, discipline and staff organization. In addition, this course focuses on the legal rights and responsibilities of owners and operators. Topics include labor relations, employment law, real estate and contracts. Various business structures are also surveyed.

Course 9

BEVERAGE & WINE

2 credit hours

Beverage sales is a challenging business. This course explores all areas of beverage service, including wine, spirits, beer, mixology, nonalcoholic drinks and bar design. Wine tasting and appreciation is included. Students will study proper alcohol service and receive safe beverage service certification.

Course 10

FACILITIES & DESIGN

2 credit hours

This course examines how to bring a concept to life, from design through construction and final inspection. Whether planning to renovate or build a restaurant from scratch, students gain insight into capital costs and budgeting, as well as how to work with architects, designers and contractors. Topics include equipment and systems basics, product and people flows, space analysis and kitchen and interior design.

Course 11

INTRODUCTION TO BAKING TECHNIQUES AND INGREDIENTS — PART 1

3.5 credit hours

After a comprehensive introduction to knife skills and food safety, students learn about equipment, baking tools and baking measurements. This course is designed to teach about ingredients and how they function, with a focus on sugar and fruit. Students will use a range of methods for preparing fruit desserts, progressing from sautéing techniques to complex fruit garnishes. This course has a comprehensive practice of sugar cookery to prepare classic and modern sugar confections. The course teaches basic decorating skills and how to use a pastry bag and cornet.

Course highlights:

Apple Tart Tatin — A French caramelized upside-down apple tart
Honeycomb Candy — Cooked honey and sugar lightened with baking soda to create a light, airy confection
Chocolate Dipped Confections — Strawberries and meringue cookies dipped in chocolate

Course 12

INTRODUCTION TO BAKING TECHNIQUES AND INGREDIENTS — PART 2

2.5 credit hours

This course focuses on dairy and egg functions in the bakeshop with an emphasis on custards, frozen desserts and classic French pastries. The class will prepare dishes to practice each technique and build confidence and competence. The course teaches the art of plating techniques such as sauces, garnishes and plate composition that students can use throughout the program.

Course 13

BREADS AND OTHER YEAST-RAISED DOUGHS

2.5 credit hours

This course introduces students to yeast leavened doughs, with a focus on lean and rich doughs, proper shaping techniques and how to achieve the perfect crust. The course teaches content on different types of flour and yeast, naturally leavened breads and how to cross-utilize their skills with an introduction of multiple savory baked items.

Course 14

PASTRY DOUGHS

2.5 credit hours

In this course students will the learn art of how to properly roll pastry doughs. The class is designed to build upon the baking fundamentals they have already learned and how to apply those skills to retail pastry items. The course teaches lamination techniques, sweet and savory tarts and pies, and classic and European cookie production.

Course 15

CAKES, FILLINGS AND ICINGS — PART 1

3.5 credit hours

This course will review cake mixing methods, baking times, and temperatures for various cake sizes and shapes. Students will be exploring filling and icing options used to create classic retail bakery cakes. Cake decorating techniques used in this course will set the foundation for future cakes and edible works of art.

Course 16

CAKES, FILLINGS AND ICINGS — PART 2

2.5 credit hours

This course covers more complex techniques for an international cake portfolio. The course teaches how to create multi-component cakes and entremets with a review of mousse applications and understanding the proper fundamentals of glazing and enrobing cakes.

Course 17

PLATED DESSERTS & MIGNARDISE

2.5 credit hours

Our plated dessert section includes theory, preparation, and presentation to give students a platform to expand their creativity. The students start with artisanal desserts and work their way up to a multi-element, contemporary plated desserts. This course also introduces students to mignardise applications which can be applied to many pastry buffet preparations, such as tempered chocolate confections, Petit French pastries and tea cookies.

Course 18

CAKE DECORATING

2.5 credit hours

Continuing the foundations of cake baking and building, slicing and icing, this course aims to expand student’s advanced decorating elements. The course teaches how to use modern cake decoration such as, drip cakes, side piping techniques. introduction to rice and wafer paper, gumpaste and fondant applications. This course also covers how to stack and travel with cakes securely for cake deliveries.

Course 19

BUSINESS COMMUNICATIONS

3 hours

This course introduces students to the foundations of communication in a culinary business setting. This course will examine and apply the types and purposes of various business documents; create messages using appropriate channels for delivery based on context, audience and purpose; understand the effect of technology, such as social media, on business communication. Students will also explore written and verbal communication strategies as they relate to recipe writing, reviewing, food blogging and culinary demonstrations.

Course 20

THE HISTORY AND CULTURE OF FOOD

3 credit hours

This course explores the importance of food and foodservice throughout history, from prehistoric times to the present. The historical influence on modern foodservice is analyzed, and culinary trends in history are identified and investigated. Topics will include the relation of food to personal and cultural identity, and the interconnections between cuisine, historical events and international locations.

Course 21

FOOD AND APPLIED NUTRITION

3 credit hours

An introductory course in the study of the principles of human nutritional needs. Students examine current dietary guidelines, the function of nutrients, and dietary preferences. Students will study menus and recipes for modifications to optimizing nutritional content and balance the current trends in nutritional study with culinary and baking techniques. The course highlights the relationship between diet, health, disease and how applied nutrition can benefit not only immune-challenged populations, but average healthy populations as well.

Course 22

EXTERNSHIP

8 credit hours

At the end of their in-class training, all students complete an externship course. While ICE strongly recommends that students extern in restaurant kitchens, they may request venues such as hotels, catering companies, corporate dining rooms, or test kitchens in accordance with their professional goals.