Pastry Arts Diploma
36 Week Program
The exciting new Pastry Arts program at Culinard, the Culinary Institute of Virginia College, provides students a diversified education in pastry preparation while allowing them to fully explore their creative nature. Students of our baking schools are in the kitchen the very first day of class, gaining hands-on, realistic pastry chef training.
This culinary education program is designed to provide students with a diversified education in pastry chef training and baking preparation. The degree program provides hands-on, realistic pastry chef training.
The pastry chef training at Culinard is designed to provide learning experiences that offer more than just cooking classes—it offers pastry chef students a solid background of training in various pastry and bakery disciplines directly related to the hospitality/food service industry.
The program ensures that students are instructed in contemporary pastry chef techniques, plated desserts, and decorative media, as well as sugar and chocolate show pieces, wedding cake disciplines, and management skills with a hands-on externship under the direction of certified professional pastry chefs. This comprehensive pastry chef training provides graduates of our culinary baking schools with the fundamental skills necessary to adapt to the career path they choose to follow.
Upon successful completion of the pastry chef training program, students should be able to:
- understand the hospitality/food service industry and career opportunities in the field;
- perform math functions necessary for pastry and baking operations;
- establish and maintain high standards of personal and industry sanitation and safety;
- produce high quality food products using appropriate equipment;
- demonstrate professional standards in personal appearance and ethical behavior;
- demonstrate proper techniques in pastry and baking skills to produce high quality products;
- assess the origin of various pastry cuisines and their relationship to history and cultural developments;
- analyze the workings of the pastry and baking sector of culinary arts; and
- learn how to control food and labor cost
Consumer Information for
Pastry Arts (Diploma/Certificate)
In an effort to keep our students and prospective students informed, the following consumer information is provided as required by federal regulations.
This program of study is designed to prepare students for the types of occupations listed below. The occupations listed are based on federal government information and represent the types of positions for which the program generally prepares graduates. The College makes no representation or warranty that its graduates have obtained these positions or that any future graduates will obtain these positions.
|Chefs and Head Cooks||35-1011.00|
The information below is based on current and historical data and does not constitute a promise or guarantee of future performance. There are many factors that will change the cost of a program, the time to complete the program, or the amount of debt that an individual may incur in order to complete the program, including transfer credits, eligibility for grants or scholarships, the decision whether to attend on a full- or part-time basis, course failures, and non-continuous attendance. The following represents general program information that may vary for individual students based on their circumstances and campus locations. The College reserves the right to adjust tuition and fees and to add or delete programs of study at any time, in accordance with applicable statutes and regulations.
|Q:||What is the reported completion time for this program, assuming continuous, full-time enrollment?
|A:||This program is designed to take 33 weeks to complete.
The length of the program will vary based on individual circumstances such as choosing to attend less than full time, failing or retaking a course or courses, changing programs, or choosing to take a greater than full-time course load.
|Q:||What percentage of students completes this program within this time frame?
69% of graduates from this program finished in this time.
The completion rate is calculated based on the cumulative results of students at all locations that offer this program, who completed between July 1, 2011 and June 30, 2012. The completion rate is calculated using the formula provided by the U.S. Department of Education. It may not include all graduates who actually graduated from the program within the maximum allowable timeframe. To protect the privacy of our students, programs with less than ten completers within an award year will be listed as "N/A."
|Q:||What is the job placement rate for students completing the program?
The job placement rate for students who complete the program is 85%.
The job placement rate listed above is based on the cumulative results of graduates from all Virginia College campuses that offer this program. This data, as reported to Accrediting Council for Independent Colleges and Schools (ACICS), includes graduates/completers who complete their training between July 1, 2011 and June 30, 2012 and who are placed on or before November 1, 2012. Students excluded are documented unavailable for placement due to pregnancy, death, or other health-related situations, continuing education, military service, or who are not eligible in the United States due to visa restrictions. **N/A indicates that there were no graduates in this program for the reporting time period. The College makes no promise or guarantee of employment.
|Q:||What financing options are available to pay for this program?
|A:||In addition to any grant and scholarship aid for which they are eligible, students may use loans to finance their education. The median loan debt for program graduates is as follows.|
|Private educational loans:||$0.00|
|Institution financing plan:||$0.00|
The median loan debt for Federal loans is calculated based on students who graduated between July 1, 2011 and June 30, 2012, using the formula provided by the U.S Department of Education. An individual's loan debt will vary based on individual factors such as a student's decision to pay for the program from sources other than student loans or to borrow more than is needed to pay the direct costs of education, transfer credits, course failures, and program changes. Private educational loan data are based only on information reported to the College. To protect the privacy of our students, programs with less than 10 completers with an award year will be listed as "N/A".
|Q:||What is the current cost of this program? (may vary by campus)
|A:||Tuition and fees:||$15654.00|
|Books and supplies:||Included|
|On-campus room & board:||Not offered|
The amount quoted does not factor in individual circumstances such as transfer credits, course failures, and price changes. Books and supplies are included in the tuition. The College does not offer on-campus room and board. The amount quoted reflects the maximum amount of tuition and fees charged that have been charged for this program at the time this disclosure was published. However, the amount quoted above may be different than the tuition and fees in effect at your particular campus. Tuition and fees are subject to change at the discretion of the College. Please contact the campus staff for the most current and accurate tuition and fee information available.