A new Diploma in Baking and Pastry Arts is scheduled to launch in January of 2022 at Helms College, following the opening of Edgar’s Bakehouse, a scratch bakery concept that joined the Edgar’s Hospitality family July of this year.  

Helms College provides a real-world education that opens the doors to real jobs that pay real money. The 44-week Baking and Pastry Arts Diploma program offers hands-on experiential learning in partnership with our venues including Edgar’s Grille, Edgars Bakehouse, Snelling Conference Center, Pinnacle Club, and Edgar’s Above Broad, which is an essential part of bringing together education and the art and business of baking and pastry. 

Michael Romano, the executive pastry chef at Edgar’s Bakehouse, is a two-time Food Network champion and previously worked as the head pastry chef at The Pierre, a Forbes 5-star hotel in New York City.  “I’m extremely excited to be here and help to show people what the wide world of pastry and desserts can be,” Romano said. “I’m passionate about what the Edgar’s family is doing, and I’m happy to be a part of it.”

The Helms College program will offer students the opportunity to earn up to five certifications from the National Restaurant Association while enrolled in school and prepares students to test for the Certified Fundamentals Pastry Cook (CFPC) certification from the American Culinary Federation (ACF) after graduation. Helms College learning labs showcase industry relevant equipment and small class sizes to create exciting learning environments. Graduates of the program will obtain specialized baking and pastry skills that prepare them to start a culinary career in positions like artisan baker, cake decorator, chocolatier and sugar artist. 

“Our faculty have worked across the country and around the world and are eager to share their knowledge with students,” says Bruce Ozga, vice president of culinary education at Helms College.

For more information on this program, visit www.Helms.edu or call 844.GO-HELMS.