Baking and Pastry Arts A.A.S.

The Baking and Pastry Arts A.A.S. prepares students to assume positions as trained baking professionals in a variety of settings including restaurants, hotels, resorts, private clubs, catering, bakeries, cafes, bistros, contract food service companies, and more. Provides students with a practical, skill-based baking and pastry education that explores both classical and contemporary techniques in the production of breads, pastries, cakes, desserts, chocolates, and confections. The course offerings emphasize the professional competencies necessary to meet industry standards. Students will complete a 240-hour practicum (internship) experience. Students earn several industry certifications such as ServSafe Food Manager^® and Certified Guest Service Professional^®, among others.

Success in the program is defined by your ability to apply what you’ve learned in real-world scenarios. This program ensures that every student achieves the following core competencies:

• Demonstrate professional techniques and skills needed to prepare, produce, and serve a variety of baking and pastry products as they apply to the current food service industry.
• Demonstrate FDA recommended industry standards in sanitation, safety, and personal hygiene.
• Exhibit professional standards of conduct and appropriate decision-making skills with respect for individual and team diversity.
• Implement cost control measures to track goods, services, and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.
• Exhibit knowledge of traditional management theory, leadership, and supervisory roles in the hospitality industry.

Success starts with a solid plan. Your program's course sequence is designed to build your skills step-by-step. By following this plan, you ensure you're meeting all program requirements and staying on track.

 
 Program Pathway