Pastry chefs are responsible for more than creating decadent desserts. They utilize their specialized skills in wedding cake design, sugar sculpting, chocolate making, and baking to achieve their career and customer service goals. In order to obtain sweet career success, pastry chefs must understand the science of baking, be able to think creatively, and have a passion for the art of pastry.
The Monroe College School of Hospitality Management and the Culinary Arts in New Rochelle prepares future pastry chefs for career achievement in and out of the classroom. Our experienced faculty of executive pastry chefs, bakery owners, and chocolatiers teach students plating and decorating essentials, chef station leadership, dessert menu creation, and more. The intense curriculum is strengthened by real-world practicums, which give students a competitive edge interning at executive bakeries, specialty dessert shops, and high end restaurants.
Graduates of the Monroe College Bachelor’s Degree in Culinary Arts Program have gone onto have successful careers as pastry chefs. They have also chosen to advance their education in the Master’s Program. Visit here to learn how Monroe College can help you pursue a career as a pastry chef.