Each year, a new class in Baking and Pastry begins while another prepares for graduation. Graduating students prepare wedding cakes and chocolate sculpture work for their final exams and the new students almost invariably drop their jaws in admiration of the artistry of the graduating class. The new students can’t imagine themselves with the skills and the talent to create work like that. And every year the new students become graduating students. They smile knowingly at the new students and remember how they thought the very same thing when they began school at SDCI.
Among culinarians, we refer to cuisine as an art and the secrets of the bake shop as a science. There is some truth to this, but like many truisms, it only describes half the story:
Bakers and patissiers must execute their creations with a great deal of precision; a pinch too much flour or a dollop too little of yeast will completely alter your result. There is a science to it. But the most talented bakers and patissiers also master the techniques of artistry required to create pieces stunning to the eye.
As a student at the San Diego Culinary Institute, we will challenge you to master both the science and the art in your future profession. You will understand how ingredients like flour, yeast, and water interact with heat to become bread and how altering the ratio of your ingredients will change the quality of your result — even how other more subtle changes like altitude, ambient temperature, or natural yeasts in the air affect what you do. Armed with practice and training from SDCI, you will control all the variables, understand hows and whys in your work, and create a fine product.
The artistry of the bake shop comes in decoration and plate presentations. Learn the skills you need to create spectacular wedding cakes. Discover the secrets of chocolate, making fine candies, and how to mold it into a little Chef, a box to hold truffles, and much more.
The Baking and Pastry Program incorporates the same concepts of the Commis Method of study as we have introduced into our Cuisine Program (learn more). Students of this intensive program in baking and pastry emerge with the skills to create an astounding array of candies, desserts, wedding cakes, breads, plated desserts — and others essential to the bake shop.
Our students have gone on to win medals in sanctioned competition — even while still in school.
This diploma program requires 1050 hours of course work in each of the following areas of study:
Safety & Sanitation
Essential Business Concepts for the Bake Shop
Pastry and Baking Skills (1015 hours of hands-on practical training)
• Quick Breads, Yeast Breads, and Breakfast Pastries
• Cakes, Pies, and Tarts
• Cookies, Individual Pastries and Petits Fours, Mignardise
• Dessert Sauces, Dessert Containers, and Plated Desserts
• Chocolate and Other Confections, Marzipan, Sugarwork
160 hours of externship
Graduates of this program have gone on to careers as Pastry Chefs, Owners of Bed and Breakfast operations; they work in some of the finest hotels, in restaurants, and in resorts. They work all over the world and each has emerged from this incredible program with skills and a portfolio that they never imagined for themselves.
Gainful Employment Disclosure - Diplome Professionel de Boulangerie et Patisserie
Program Name: Diplome Professionel de Boulangerie et Patisserie
Program Length (clock hours/weeks) 1190 hours/26 weeks
CIP Codes 12.0501
SOC Code/s 35-2013, 55-3011
SOC Occupations Pastry Chefs, Bakers, Bread Bakers
Tuition and Fees* $19325 tuition,$220 registration/application fees/State Tuition Recovery Fund
Books & Supplies* $875 (This fee is for the student kit that includes the cost of books, uniforms, and knife kit)
*For completion within published program length.
Median Loan Debt, Title IV: $9454
Median Loan Debt, Private Loans: $9634
Median Loan Debt, Institutional Financing: $4084
On-Time Completion Rate: 87.5%
Placement Rates 84% State and ACCET - Accrediting agency rates
Placement Rate Source/Methodology Description: Placement Rate The placement rate, calculated by dividing the number of graduates (completers) employed in the field by the number of graduates available for employment. “Graduates available for employment” means the number of graduates minus the number of graduates unavailable for employment. “Graduates employed in the field” means graduates who are gainfully employed within six months of graduation in a position for which the skills obtained through the education and training provided by the institution are required or provided a significant advantage to the graduate in obtaining the position. “Graduates unavailable for employment” means graduates who, after graduation, die, become incarcerated, are called to active military duty, are international students that leave the United States or do not have a visa allowing employment in the United States, or are continuing their education at an accredited or bureau-approved postsecondary institution.
Come to see our program for yourself. Contact us today and discover how you could begin a new career in the baking and pastry arts.
Call us at 619.644.2100
Click HERE to download Gainful Employment disclosures on this program.