The first component of all IUP culinary arts options is the accelerated Culinary Arts curriculum.  This program is nationally recognized and accredited by the American Culinary Federation.  The core program contains 240 hours of baking and pastry instruction, more than many Baking and Pastry specific programs.  It provides you with the foundation necessary to prepare students for the advanced level of training in Baking & Pastry Arts at IUP.

Students admitted to the combination Culinary Arts/Baking & Pastry program are on the culinary campus for 5 semesters:  Fall, Spring & Summer of the first year and Fall, Spring of the second year. The final Summer semester is a paid externship in the industry.

What You’ll Learn in Culinary Arts

At the Academy, 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. 

At the same time, 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 learn to apply your skills. First, you’ll help operate the Academy restaurant, serving a menu of gourmet American cuisine to the public. Finally, your last semester will be a four-month paid externship during which you will work with a company's chef to refine your culinary skills and learn new techniques. This experience not only completes your education; it may well develop into a permanent position or a valuable reference for future employment.


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What You’ll Learn in Baking & Pastry Arts

Each semester consists of 5 three week courses, for a total of ten courses.  Subjects 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.

We will also review and perform baking conversions, percentages, formula costing and formula balancing on a daily basis and keep a journal of all of our formulas, notes and work.

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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.

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Why should I choose to attend this program? 

This program will provide some of the most advanced pastry training available in the US.  Class sizes limited to 15 students will allow personal instruction by a veteran ACF certified executive pastry chef and culinary educator who has worked all over the world and is a gold medal winner in multiple ACF certified competitions.
 

Culinary Arts             
Culinary Arts/Hospitality Management BS
Culinary Arts/Food & Nutrition BS
Baking & Pastry