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Baking Pastry Instructor Jobs (NOW HIRING)

CIA

Baking & Pastry Chef Instructor

Hyde Park, NY · On-site

$75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

This salary range is for Lecturing Instructors. Individuals with higher academic qualifications ... Fine dining, Baking/Pastry production and prior training experience is required. PREFERRED ...

CIA

Baking & Pastry Chef Instructor

San Antonio, TX · On-site

$75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

This salary is for Lecturing Instructors. Individuals with higher academic qualifications which ... Baking/Pastry production and prior training experience is required. PREFERRED QUALIFICATIONS

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How much do baking pastry instructor jobs pay per hour?

As of Aug 19, 2026, the average hourly pay for baking pastry instructor in the United States is $17.89, according to ZipRecruiter salary data. Most workers in this role earn between $15.38 and $20.19 per hour, depending on experience, location, and employer.

What does a baking pastry instructor do?

A Baking Pastry Instructor teaches students the fundamental and advanced techniques of baking and pastry arts. They develop lesson plans, demonstrate recipes and methods, and guide students through hands-on practice in a kitchen or classroom setting. Instructors assess student progress, ensure kitchen safety standards are met, and may also teach about food science, menu planning, and industry trends. Their goal is to prepare students for successful careers in baking and pastry arts.

What are the key skills and qualifications needed to thrive as a baking pastry instructor?

To thrive as a Baking Pastry Instructor, you need advanced baking and pastry skills, a culinary or pastry arts degree, and teaching experience or certification. Familiarity with commercial kitchen equipment, food safety regulations, and curriculum development tools is typically required. Strong communication, patience, and organizational skills help instructors effectively teach, inspire students, and manage classroom dynamics. These abilities ensure students receive high-quality education and hands-on training in a safe and productive learning environment.

What are some common challenges baking pastry instructors face when teaching students with varying skill levels?

Baking Pastry Instructors often work with students who have diverse backgrounds and experience levels, which can make lesson planning and classroom management more complex. Balancing foundational instruction for beginners while offering advanced techniques for more experienced students requires adaptability and strong communication skills. Instructors must also ensure food safety standards are met at all times, and foster a collaborative, encouraging learning environment. These challenges are typically overcome through well-structured lesson plans, hands-on demonstrations, and offering individualized feedback.

What is the difference between Baking Pastry Instructor vs Baking Pastry Chef?

AspectBaking Pastry InstructorBaking Pastry Chef
CredentialsCooking or culinary certifications, teaching credentialsProfessional culinary training, experience, possibly certifications
Work EnvironmentEducational settings, culinary schools, workshopsCommercial kitchens, restaurants, bakeries
Employer & IndustryEducational institutions, culinary schoolsRestaurants, bakeries, hotels
Primary FocusTeaching baking techniques, curriculum developmentCreating baked goods, recipe development, production

The main difference is that a Baking Pastry Instructor focuses on teaching baking skills in educational settings, while a Baking Pastry Chef is involved in preparing baked goods professionally in commercial environments. Both roles require strong baking knowledge, but their responsibilities and work settings differ significantly.

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What states have the most Baking Pastry Instructor jobs?

States with the most job openings for Baking Pastry Instructor jobs include:

What job categories do people searching Baking Pastry Instructor jobs look for?

The top searched job categories for Baking Pastry Instructor jobs are:

Baking Pastry Instructor jobs near you
Infographic showing various Baking Pastry Instructor job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 67% Full Time, 30% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $37,209 per year, or $17.9 per hour.

Adjunct Baking & Pastry Instructor

Northampton Community College

Bethlehem, PA

Part-time

Re-posted 17 days ago

Job description

The staff and faculty of Northampton Community College share a single goal: to help students transform their lives through education. It's a goal that reaps rewards thousands of times over the course of a career. Employees at Northampton receive competitive compensation and an array of benefits while working on campuses located in a region with a very high quality of life.

We invite you to consider to applying for one of our currently available positions. For more information on the College, please visit www.northampton.edu. For more information on life in the Lehigh Valley, please visit https://www.northampton.edu/human-resources/life-in-the-area.htm.

NCC is strongly committed to increasing the diversity of the college community and the curriculum. Candidates who can contribute to that goal are encouraged to identify their strengths or experiences in this area.

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Adjunct Baking & Pastry Instructor

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Please note that this position will remain open until filled.

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  • Dynamic individual with strong leadership and communication skills needed to perform the duties of an Adjunct Baking & Pastry Chef Instructor. The ideal candidate will possess the ability to lead a team of culinary students in either the kitchen and/or classroom. Duties may include: oversee production of baked goods for an onsite culinary restaurant, perform classroom baking & pastry instruction, ensure proper safety and sanitation practices in the kitchen, and communicate effectively with students, and staff of both the college and culinary program.

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