Pastry Schools in Montana

Located in the Western region of the country, and with a Semi-Arid, Continental climate, many students will find the general environment in Montana to be conductive towards studying. Pastry schools in Montana can help students gain the proficiency and understanding needed to successfully launch a career as a pastry artist. There are 1 pastry colleges in Montana from which students can pick the one that best suits their needs. Pastry programs in Montana reportedly graduated 4 students in the 2008-2009 school year.

City School Programs Offered
Pastry Schools in Kalispell Flathead Valley Community College
777 Grandview Dr
Kalispell, MT, 59901
  • Associates in Culinary Arts / Chef Training

Pastry Salaries in Montana

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Kalispell $18,330.00 $21,560.00 $26,150.00 $32,320.00 $40,700.00 $27,760.00

Pastry Jobs in Montana

Pastry Careers

Profession Skills Required Duties Performed
Bakers
  • Complex Problem Solving: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • Coordination: Adjusting actions in relation to others' actions.
  • Quality Control Analysis: Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
  • Decorate baked goods such as cakes and pastries.
  • Adapt the quantity of ingredients to match the amount of items to be baked.
  • Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
Chef
  • Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do.
  • Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Quality Control Analysis: Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
  • Check the quantity and quality of received products.
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Meet with sales representatives in order to negotiate prices and order supplies.

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