Graduates earn a diploma in Pastry Arts.

Torres is a prominent member of the The International Culinary Center community, as Dean of Pastry Arts as well as holding pastry demonstrations.

It's no surprise that Ms. Boyle, the food editor of the magazines Chocolatier and Pastry Art & Design, knew what she was doing when it came to recipe writing.

The college offers four majors: Culinary Arts, Restaurant Management, Pastry Arts and Hotel Management.

Mrs. Eggleston, 35, is the food editor of two magazines, Chocolatier and Pastry Art and Design in New York.

Between January and June 2008, she studied at the Notter School of Pastry Arts headed by Ewald Notter.

Pastry Arts is a 15-week, part-time or daytime program featuring the essentials of pastry and baking and advanced pastry topics.

Bellanger was named one of the 10 Best Pastry Chefs in America in 2004 and 2003 by Pastry Art & Design magazine.

She is the managing editor of Pastry Art & Design and of Chocolatier, both trade magazines in Manhattan.

The classes are 90% hands-on, the chef-student ratio is 1:15 for Culinary Arts and 1:12 for Pastry Arts.