Pastry Schools in Idaho

With 3,002,555 residents, Idaho still has room for more people interested in relocating to the state to pursue higher studies. Pastry schools in Idaho can help students gain the familiarity and training needed to successfully launch a career as a pastry artist. Students have a choice of 4 pastry colleges in Idaho to attend. In the 2008-2009 school year, reportedly 16 students completed pastry programs in Idaho.

CitySchoolPrograms Offered
Coeur d'Alene North Idaho College
1000 West Garden Avenue
Coeur d'Alene, ID, 83814
  • Certification in Culinary Arts / Chef Training
Pastry Schools in Nampa College of Western Idaho
5500 East Opportunity Drive
Nampa, ID, 83687
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training
Pastry Schools in Pocatello Idaho State University
921 S 7th Ave
Pocatello, ID, 83209
  • Associates in Culinary Arts / Chef Training
  • Bachelors in Culinary Arts / Chef Training
Pastry Schools in Rexburg Brigham Young University-Idaho
525 S Center
Rexburg, ID, 83460
  • Associates in Culinary Arts / Chef Training

Pastry Salaries in Idaho

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Coeur d'Alene $18,005.00 $22,935.00 $26,995.00 $33,715.00 $44,260.00 $28,840.00
Nampa $18,630.00 $21,340.00 $24,550.00 $28,650.00 $31,740.00 $25,080.00
Rexburg $19,920.00 $22,545.00 $27,520.00 $32,820.00 $36,705.00 $27,630.00

Pastry Jobs in Idaho

Pastry Careers

ProfessionSkills RequiredDuties Performed
Bakers
  • Installation: Installing equipment, machines, wiring, or programs to meet specifications.
  • Writing: Communicating effectively in writing as appropriate for the needs of the audience.
  • Quality Control Analysis: Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
  • Order and receive supplies and equipment.
  • Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
  • Prepare and maintain inventory and production records.
Chef
  • Reading Comprehension: Understanding written sentences and paragraphs in work related documents.
  • Equipment Maintenance: Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Demonstrate new cooking techniques and equipment to staff.
  • Arrange for equipment purchases and repairs.
  • Estimate amounts and costs of required supplies, such as food and ingredients.

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