Get the Skills to Become a Pastry and Baking Management Professional
9 Month* Hands-on Training for Pastry and Baking Management
Supportive Training That Fits Your Life
The Pastry & Baking Management Associate of Applied Science Program at Florida Education Institute is designed to provide students with a strong foundation in professional pastry and baking while also building the business, management, and leadership skills needed in today’s hospitality industry. Students are introduced to fundamental pastry and baking techniques used in commercial kitchens, including the production of a wide variety of pastries, chocolate and sugar artistry, laminated dough, cake design and decoration, artisan breads, sauces, hot and cold desserts, and pastry production for special events.
Emphasis is placed on accurate performance, patience, disciplined hand skills, and a thorough understanding of pastry and baking principles. Structured learning activities mirror real-world kitchen environments so students build consistency, efficiency, and technical confidence alongside their creative development.
Gain the Skills for Success in Business Administration
Skills You Will Learn
Our Learning Approach
- Hands-on, Applied Training: Practice pastry production and management concepts in lab-based and real-world scenarios
- Integrated Business Focus: Combine culinary expertise with operational and managerial decision-making
- Industry-Relevant Preparation: Learn processes aligned with commercial bakeries and hospitality operations
- Career-Oriented Instruction: Emphasis on practical skills that translate from the classroom to the workplace
Key Program Objectives
- Prepare students to supervise pastry and baking operations
- Develop organizational, leadership, and decision-making skills
- Support consistent quality and efficient production workflows
- Apply business principles within bakery and hospitality settings
- Build a foundation for career advancement in management roles
Is a Career in Pastry and Baking Management Right for You?
What Can You Do with an AAS in Pastry & Baking Management?
With this degree, graduates may find opportunities in settings such as:
- Commercial bakeries and pastry kitchens
- Restaurants, hotels, and resorts
- Catering and food production operations
- Bakery departments within grocery or specialty businesses
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✓ Start Dates
✓ Tuition Costs
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Get an A.A.S in Pastry & Baking Management and Stand Out to Employers
Financial Aid & Scholarship Opportunities
Federal Financial Aid
- Federal Pell Grants
- Federal Supplemental Educational Opportunity Grant (FSEOG)
- Federal Subsidized Direct Loan
- Federal Unsubsidized Direct Loan
- Federal Direct Parent Loans for Undergraduate Students
- Veteran's Affairs VA Training
- Other Sources of Assistance and Institutional Loans
For more information about these options, view our Financial Aid Page.
High School Student Scholarship
The FEI High School Scholarship is available to high school seniors interested in pursuing their education at FEI. 4 annual scholarships of $2,500 each (two awarded in winter, two in fall).
For more information and requirements, view our Scholarships page.
The Luis Alvarez CPA Scholarship Award
Established in memory of Luis Alvarez, CPA, FEI's accountant from our founding until 2009. Mr. Alvarez believed in the human spirit and built his practice on sincere hard work and friendship.
For more information, view our Scholarships page.
Pastry & Baking Management AAS
Career Focused Training
Latin-Influenced Curriculum
Personalized Support
Instructors with Real-World Experience
Established Programs with Accreditation
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✓ Start Dates
✓ Tuition Costs
✓ Funding Options
Courses
- 01PBF 1010 Pastry and Baking Techniques60 Clock Hours, 4.0 Credit Hours
- 02PBA 1012 Classic Pastry60 Clock Hours, 4.0 Credit Hours
- 03PBA 1023 International Pastries60 Clock Hours, 4.0 Credit Hours
- 04PBA 1015 Baking Essentials60 Clock Hours, 4.0 Credit Hours
- 05PBA 1026 Laminated Fundamentals60 Clock Hours, 4.0 Credit Hours
- 06PBA 1033 Modern Pastries60 Clock Hours, 4.0 Credit Hours
- 07PBA 1046 Chocolate Art and Techniques60 Clock Hours, 4.0 Credit Hours
- 08PBA 1035 Dessert Decorating60 Clock Hours, 4.0 Credit Hours
- 09PBA 3020 Sugar Art and Confections60 Clock Hours, 4.0 Credit Hours
- 10PBA 1053 Artisan Bread Baking60 Clock Hours, 4.0 Credit Hours
- 11PBA 2050 Professional Pastry and Baking60 Clock Hours, 4.0 Credit Hours
- 12PBA 3001 Nutrition in Pastry and Baking60 Clock Hours, 4.0 Credit Hours
- 13HFT 1000 Hospitality and Tourism Management48 Clock Hours, 4.0 Credit Hours
- 14HFT 1025 Bakery Operations48 Clock Hours, 3.5 Credit Hours
- 15HFT 1030 Human Resources in Hospitality48 Clock Hours, 3.5 Credit Hours
- 16HFT 1040 Guest Services and Loyalty48 Clock Hours, 3.5 Credit Hours
- 17HFT 1055 Baking and Pastry Management48 Clock Hours, 3.5 Credit Hours
- 18HFT 1060 Hospitality Marketing and Sales48 Clock Hours, 3.5 Credit Hours
- 19PSY 1000 Introduction to Psychology48 Clock Hours, 3.5 Credit Hours
- 20MTH 1010 College Mathematics48 Clock Hours, 3.5 Credit Hours
- 21PHI 1060 Introduction to Philosophy48 Clock Hours, 3.5 Credit Hours
- 22BIO 1040 Introduction to Biology48 Clock Hours, 3.5 Credit Hours
- 23ENG 1050 English Composition48 Clock Hours, 3.5 Credit Hours
- 24FIN 1450 Fundamentals of Finance48 Clock Hours, 3.5 Credit Hours
- 25AMG 1550 American Government48 Clock Hours, 3.5 Credit Hours
FAQs
The Pastry & Baking Management Associate of Applied Science program at Florida Education Institute prepares students with professional pastry and baking skills while also building business, management, and leadership knowledge for the hospitality industry. Students are introduced to commercial kitchen techniques such as artisan breads, cake design, desserts, chocolate and sugar artistry, and pastry production for special events. Training emphasizes technical accuracy, disciplined hand skills, and real-world kitchen practices.
Explore Program DetailsStudents develop core skills in food safety and sanitation, structured pastry production, knife skills, and industry-standard baking techniques. The program also emphasizes teamwork, accountability, leadership, and professional kitchen habits that support success in bakery and pastry operations. Instruction blends creative pastry development with hospitality and operational coursework.
Read More About Skills You'll LearnThe program includes pastry and baking courses such as Pastry and Baking Techniques, Classic Pastry, International Pastries, Baking Essentials, Modern Pastries, Chocolate Art and Techniques, Artisan Bread Baking, Dessert Decorating, and Professional Pastry and Baking. Students also complete hospitality, business, and general education coursework to support management development.
Learn moreGraduates may pursue roles in professional environments such as bakeries, pastry shops, artisan bread bakeries, restaurants, hotels, catering operations, and specialty pastry kitchens. These settings combine technical pastry production with organized kitchen operations and customer service.
Explore Career OpportunitiesProspective students can speak with Florida Education Institute’s Admissions Representatives for help with the application process and enrollment questions. For tuition, fees, and financial aid details, students should contact the Financial Aid Office directly for current information.
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Is a Rewarding Career in Pastry & Baking Management Right For You?
*When completed in normal program time