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Culinary Arts and Baking and Pastry Arts

If you have a desire to excel in Pastry Arts, begin your studies in Culinary Arts and continue on to Baking and Pastry Arts.

Our culinary and baking programs are nationally recognized and accredited by the American Culinary Federation. Students admitted to the combination Culinary Arts and Baking and Pastry Arts program are on the culinary campus for five semesters: Fall, Spring, and Summer of the first year and Fall and Spring of the second year. The final Summer semester is a paid externship in the industry.

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You will learn culinary techniques such as masterful knife skills and how to create artistic plate presentations.

You will discover how to fashion stunning showpieces and how to garnish grand buffets. You’ll learn classical cookery and international cuisines. You will develop your beginning and intermediate baking skills. The core culinary arts program contains 240 hours of baking and pastry instruction, more than many Baking and Pastry specific programs. It provides you with the foundation of knowledge necessary to succeed in the advanced techniques being taught in Baking and Pastry Arts at IUP.

In addition to learning culinary theory and techniques, you will be honing your business skills.

You’ll learn how to develop a unique menu and design the kitchen to produce it. You’ll study management and motivation of employees, leadership and communication skills, purchasing and cost controls, and computer applications in food service. You’ll also operate the academy restaurant, serving a menu of gourmet American cuisine to the public.

The Baking and Pastry curriculum will take the solid baking skills that you developed in Culinary Arts to a whole new level.

You will study in the Bake Shop laboratory for two semesters, Fall and Spring. Each semester consists of five three-week courses, for a total of ten courses.

Culinary Arts AcademySubjects will include an expanded curriculum in:

  • quick breads, laminated dough
  • basic and artisanal breads
  • pies, tarts, pastries
  • cookies, petit four, cakes
  • advanced cake decorating and wedding cakes
  • custards and mousse
  • plated desserts
  • chocolate and candies
  • ice cream and sorbet
  • pastillage, chocolate, and sugar showpieces

Your final semester will be a four-month paid baking externship.

You will apply and further develop the skills that you have learned in the classroom as you work with experienced industry chefs in the field. Your externship not only completes your education; it may well develop into a permanent position or a valuable reference for future employment.

Where will I go for externship and will I be a pastry chef when I finish?

No, you won’t be a pastry chef yet. Only time and experience will make you a chef of any kind, but you will be in a position to advance rapidly, and we will give you every assistance in placing you in the best possible positions in the industry using our already strong connections to 4- and 5-star properties all over the country.

Why should I choose to attend this program?

This program provides some of the most advanced pastry training available to beginning culinarians in the U.S. Class sizes limited to fifteen students allow personal instruction by veteran ACF certified executive pastry chefs and culinary educators. The American Culinary Federation has described IUP's Baking and Pastry Arts Program as “one of a kind” and has given the program its highest level of accreditation.

Gainful Employment Program Disclosures

  • Academy of Culinary Arts
  • 1012 Winslow Street
    Punxsutawney, PA 15767
  • Phone: 800-438-6424
  • Fax: 814-938-1158
  • Office Hours
  • Monday through Friday
  • 8:00 a.m. – 4:30 p.m.