Pastry Schools in Alabama

Alabama, which was state number 21st in order of inclusion to the United States, has many outstanding colleges and universities for students to choose from. Pastry schools in Alabama can provide students with the knowledge and skills they need to succeed as a pastry artist. There are 3 pastry colleges in Alabama for students to choose from. 71 students were reported to have graduated from pastry programs in Alabama in the 2008-2009 school year.

CitySchoolPrograms Offered
Pastry Schools in Birmingham Virginia College-Birmingham
488 Palisades Blvd.
Birmingham, AL, 35209
  • Associates in Baking and Pastry Arts / Baker / Pastry Chef
  • Associates in Cooking and Related Culinary Arts
  • Bachelors in Cooking and Related Culinary Arts
Pastry Schools in Montgomery H Councill Trenholm State Technical College
1225 Air Base Blvd
Montgomery, AL, 36108
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training
Pastry Schools in Tuscaloosa Shelton State Community College
9500 Old Greensboro Rd
Tuscaloosa, AL, 35405
  • Associates in Culinary Arts / Chef Training

Pastry Salaries in Alabama

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Birmingham $22,520.00 $29,760.00 $35,395.00 $42,305.00 $51,900.00 $38,455.00
Montgomery $21,275.00 $24,220.00 $28,320.00 $34,865.00 $39,485.00 $30,465.00

Pastry Jobs in Alabama

Pastry Careers

ProfessionSkills RequiredDuties Performed
Chef
  • Complex Problem Solving: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • Repairing: Repairing machines or systems using the needed tools.
  • Reading Comprehension: Understanding written sentences and paragraphs in work related documents.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Record production and operational data on specified forms.
  • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
Bakers
  • Technology Design: Generating or adapting equipment and technology to serve user needs.
  • Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Order and receive supplies and equipment.
  • Measure and weigh flour and other ingredients to prepare batters, doughs, fillings, and icings, using scales and graduated containers.
  • Observe color of products being baked, and adjust oven temperatures, humidity, and conveyor speeds accordingly.

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