Associate of Science

The Baking and Pastry Arts program prepares graduates to enter the baking and pastry profession with the confidence attained from completing a comprehensive experiential education program. Industry experienced faculty teach curriculum designed to train students to meet the increasing employment needs of the 21st century for trained baking and pastry professionals. The program, which pairs classroom and hands-on food laboratory experiences, also requires students to complete an externship with a minimum of 100 hours. This program accommodates both full and part time students. Students are expected to be in compliance with health department standards of hygiene and sanitation. Program uniforms and knife kits are required for all lab classes. Only students officially enrolled in the program may take Baking/Pastry courses.

Graduates of the Baking and Pastry Arts program have the necessary skills to be hired in a supermarket or retail bakery, hotel, restaurant, club, catering operation or start their own small business.

Upon successful completion of the program the student will:

1. Practice safe and sanitary work habits and food handling procedures throughout the entire flow of food through a food establishment.
2. Demonstrate baking and pastry fundamentals through the production of a variety of quality baking and pastry products.
3. Apply common business managerial practices within the operation of a bakery, pastry shop or department; including inventory, purchasing, pricing and cost control.
4. Work collaboratively as part of a team to plan, create and execute menus for a bakery operation.