Italy has always been known to be a place with great food and wine. The simplicity of the cuisine, most especially of the sweets, breads, and desserts is truly distinct and cannot be paralleled by cuisines of other cultures. The regional differences and quality ingredients make it unequaled, along with the centuries of refining and perfecting the recipes of master bakers and pastry chefs. From rustic breads to festival sweets, Italian life is dominated by local specialties that mark each tradition: chocolate Easter eggs, Quaresimali cookies, zeppole, biscotti, and gelato.

The baking and pastry program at Study Abroad in Europe is structured to give students an understanding of Italian culture, as well as the technical means to become professionals in the baking and pastry field. The certificate program can be taken for one semester or one year. The one-year program consists of two semesters, each offering a set of core classes and intensive weekend seminars. Students can attend one single semester and obtain a transcript for credits, or complete the full year program and receive a Certificate in Baking and Pastry.

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