Pastry Schools in Indiana

Located in the Midwestern region of the country, and with a Humid Continental climate, many students will find the general environment in Indiana to be conductive towards studying. Pastry schools in Indiana can help an aspiring pastry artist gain the characteristics and learning necessary for a successful career. There are 3 pastry colleges in Indiana from which students can pick the one that best suits their needs. 66 students were reported to have graduated from pastry programs in Indiana in the 2008-2009 school year.

City School Programs Offered
Pastry Schools in Indianapolis Harrison College-Indianapolis
550 East Washington Street
Indianapolis, IN, 46204
  • Associates in Baking and Pastry Arts / Baker / Pastry Chef
  • Associates in Culinary Arts / Chef Training
The Art Institute of Indianapolis
3500 DePauw Blvd Suite 1010
Indianapolis, IN, 46268
  • Associates in Culinary Arts / Chef Training
Pastry Schools in Vincennes Vincennes University
1002 N First St
Vincennes, IN, 47591
  • Associates in Culinary Arts / Chef Training

Pastry Salaries in Indiana

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Indianapolis $20,300.00 $22,865.00 $29,000.00 $38,020.00 $49,205.00 $32,085.00
Vincennes $16,260.00 $18,160.00 $22,060.00 $30,890.00 $38,785.00 $25,530.00

Pastry Jobs in Indiana

Pastry Careers

Profession Skills Required Duties Performed
Bakers
  • Writing: Communicating effectively in writing as appropriate for the needs of the audience.
  • Negotiation: Bringing others together and trying to reconcile differences.
  • 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.
  • Order and receive supplies and equipment.
  • Direct and coordinate bakery deliveries.
  • Roll, knead, cut, and shape dough to form sweet rolls, pie crusts, tarts, cookies, and other products.
Chef
  • Learning Strategies: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Service Orientation: Actively looking for ways to help people.
  • Time Management: Managing one's own time and the time of others.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Check the quantity and quality of received products.
  • Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

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