The Associate of Science in Baking and Pastry Arts program provides students with solid culinary skills combined with a focus on baking and pastry. You will learn pastry and bread baking techniques, production skills and critical-thinking skills. Students use a variety of tools and equipment to produce items such as cakes, frozen desserts, edible centerpieces, candies, cookies, tortes and various pastries. During your externship, you will receive on-the-job training in a real-world culinary setting.
As a Baking and Pastry Arts student, you will work alongside our skilled instructors, who are dedicated to teaching you the art and science of baking. You will learn in our industry-current teaching kitchens how to create a wide variety of baked goods and pastries. Students also gain knowledge of the fundamentals of food service, including food service sanitation, supervisory procedures and nutrition, with a curriculum that encourages students to balance creativity with practicality.
With an A.S. in Baking and Pastry Arts, you can pursue a variety of positions in culinary settings, such as restaurants, hotels, clubs and resorts, bakeries, wholesale pastry shops, and cruise lines.