Also called: Culinary Instructor
Teaches baking and pastry at culinary schools, community colleges, or high schools.
You demo croissant lamination for a class, then circle the room correcting technique. You also write lesson plans, grade practical exams, and run the school's bake sale or cafe. Many instructors are former pastry chefs who wanted normal hours.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Associate's degree (2-year), about 4 years after high school. Industry experience plus an associate or bachelor's; some need teaching certification.
Ways in: 2-year college, 4-year college, On-the-job training. Training cost: Under $15k.
Majors to look at: Baking & Pastry Arts, Culinary Arts.
Growing about average (about 2% over 10 years). Grouped with career and technical education teachers.
Low risk for 10 years. Online videos supplement lessons, but teaching in a bakeshop lab stays hands-on.
Classes: Culinary arts CTE, Chemistry, Speech.
Official data: O*NET occupation 25-1194.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.