A growing number of would-be pastry chefs are enrolling in professional culinary institutes, as well as 2 or 4-year colleges with majors in hospitality or culinary arts. Some of the larger hotel and restaurants also offer their own in-house training and job placement programs for pastry chefs.

Founded in Paris in 1895, Le Cordon Bleu is considered today the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries and 20,000 students of over 100 nationalities are trained every year.