Pastry School | Baking and Pastry | Oregon Culinary Institute

IN THE INTENSIVE, HANDS-ON BAKING AND PASTRY PROGRAM at Oregon Culinary Institute, we offer a methodical approach to classic principles and techniques. You'll have the opportunity to learn product identification, weights and measures, how leavening agents work; the function of ingredients and how they behave under different temperatures; the mechanics of kneading and the art of blending; mixing methods and how they're applied; the principles and idiosyncrasies of chocolate tempering and sugar work; the technique of cake formulas and assembly; and the delicate artistry of decorative showpiece work, such as wedding cakes. You will also have the opportunity to gain valuable practical experience, prior to your externship and graduation, by producing breads and plated desserts for the school's open-to-the-public restaurant.

Oregon Culinary Institute offers an AAS Degree in Baking and Pastry Management, and a Diploma in Baking and Pastry. For Vocational Objectives, Program Outlines, and Course Descriptions, click here.

For tuition information please call 503.961.6200 or toll free 1.888.OCI.CHEF.

BAKING: dry-heat convection for the preparation of bread, cakes, pastries and pies, tarts, quiches, and cookies
PASTRY: 1) an enriched dough crust; 2) various sweet products; and 3) identification of a specialty chef or establishment
BAKING AND PASTRY: a program at Oregon Culinary Institute producing delectable desserts and delicious results