Pastry Schools in Maine

Nicknamed the The Pine Tree State State and with residents who often call themselves Mainers, Maine also has a serious side, offering students a plethora of institutes of higher learning from which to obtain their credentials. Pastry schools in Maine can help an aspiring pastry artist gain the attributes and training necessary for a successful career. There are 4 pastry colleges in Maine from which students can pick the one that best suits their needs. Pastry programs in Maine reportedly graduated 44 students in the 2008-2009 school year.

CitySchoolPrograms Offered
Pastry Schools in Auburn Central Maine Community College
1250 Turner Street
Auburn, ME, 4210
  • Certification in Culinary Arts / Chef Training
Pastry Schools in Bangor Eastern Maine Community College
354 Hogan Rd
Bangor, ME, 4401
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training
Pastry Schools in South Portland Southern Maine Community College
2 Fort Road
South Portland, ME, 4106
  • Associates in Culinary Arts / Chef Training
Pastry Schools in Wells York County Community College
112 College Drive
Wells, ME, 4090
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training

Pastry Salaries in Maine

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Auburn $16,940.00 $19,390.00 $22,340.00 $24,930.00 $28,970.00 $23,010.00
Bangor $16,170.00 $19,010.00 $24,490.00 $28,070.00 $30,410.00 $23,560.00
South Portland $22,330.00 $25,515.00 $32,150.00 $37,695.00 $45,555.00 $33,185.00
Wells $25,985.00 $30,665.00 $35,525.00 $41,190.00 $46,280.00 $36,315.00

Pastry Jobs in Maine

Pastry Careers

ProfessionSkills RequiredDuties Performed
Bakers
  • Operations Analysis: Analyzing needs and product requirements to create a design.
  • Systems Analysis: Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
  • Installation: Installing equipment, machines, wiring, or programs to meet specifications.
  • Adapt the quantity of ingredients to match the amount of items to be baked.
  • Prepare and maintain inventory and production records.
  • Measure and weigh flour and other ingredients to prepare batters, doughs, fillings, and icings, using scales and graduated containers.
Chef
  • Learning Strategies: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Management of Personnel Resources: Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Management of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Record production and operational data on specified forms.
  • Determine how food should be presented, and create decorative food displays.

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