Pink raspberry entremet made in a CAPS pastry class with Diego Lozano at the Institute of Culinary Education

Advanced Pastry Studies

Continuing Education for Pastry Pros

Continuing education: the key to sweet success.

Each year, ICE's Center for Advanced Pastry Studies (CAPS) program offers a variety of single and multi-day continuing education pastry courses for working baking and pastry professionals taught by master chefs and critically acclaimed artists from all over the world. Curated by Program Director Kathryn Gordon, this series is designed by pastry chefs for pastry chefs. At CAPS, you will refine your skills, learn new and innovative techniques and expand your current repertoire with advanced pastry classes among your peers.

Hone Your Skills

A CAPS student shows off a chocolate pastry made in class at the Institute of Culinary Education with guest chef Anil Rohira

Center for Advanced Pastry Studies (CAPS)

Whether you're looking to craft your own chocolate bars or perfect your pain au chocolat, we've got the workshops to take your pastry skills to the next level. Check out our menu of upcoming CAPS courses. 

A plated dessert made by the ICE Creative Director, pastry chef Michael Laiskonis

Classes with Michael Laiskonis

In March 2012, ICE welcomed James Beard award-winning pastry Chef Michael Laiskonis as its first-ever Creative Director. Chef Michael has long been one of the culinary industry's most creative and talented chefs. As Creative Director, Michael works with the ICE educational leadership team to direct new projects in curriculum development and advanced pastry research, spearheading new opportunities for professional chef education, mentoring ICE students and faculty and serving as an industry ambassador for ICE.

Artisanal breads baked in ICE's professional bread baking program

The Techniques of Artisan Bread Baking

ICE’s Techniques of Artisan Bread Baking is a 200-hour course developed and led by Chef Sim Cass, the founding baker of New York City’s acclaimed Balthazar Bakery and one of the pioneers of the modern artisanal bread movement. Explore the history and craft of bread baking on a global scale—from traditional European loaves to specialty breads like pita and naan, as well as viennoiserie and even bread show pieces. Students will also examine the theory that underlies the science of bread baking, learning the core skills required to craft creative adaptations of traditional recipes.

A wedding cake with pink and red flowers and gold leaf decorated during a class in culinary school.

The Art of Cake Decorating

The Art of Cake Decorating is an innovative 240-hour program developed and led by award-winning Chef Instructor Toba Garrett, one of the country’s most notable authors, instructors and practitioners of the art of cake design. Coursework covers the basics of piping and explores the history of this intricate art, including instruction in celebrated traditions of advanced cake design from around the world. Students will also train in various methods of contemporary cake decorating, from advanced sugarwork and hand-sculpting to airbrushing, hand-painting and novelty cakes. Among the program’s many exclusive features, students will enjoy guest lectures with ICE Pastry & Baking alumnus Elisa Strauss, renowned for her custom fashion cakes.