Baking & Pastry Arts and Food Service Management (BS)

The Baking & Pastry Arts and Food Service Management bachelor's degree program combines the strengths of baking and pastry arts and management to prepare students for a management career in front- or back-of-the-house. Graduates of the Baking & Pastry Arts and Food Service Management program with sufficient experience may obtain positions in a variety of areas that include, but are not limited to, restaurant manager, kitchen manager, pastry chef, executive chef, food and beverage director, catering manager, room service manager, sous chef, beverage manager and dining room manager.

Upon completion of the program, graduates are expected to:

Apply the major concepts, skills and values of the food service management profession to address industry problems both locally and globally.
Communicate effectively to diverse audiences, purposes and situations in food service operations.
Analyze and interpret insights gained from decision-support tools and relevant sources to solve problems and improve organizational performance within the food service operations.
Comprehend and apply industry specific operational standards.
The curriculum provides ample opportunity for students to build upon their leadership and management abilities, cooking techniques, critical thinking, personal accountability and ethical behavior, problem-solving techniques, strong financial analysis skills and customer awareness. The Baking & Pastry Arts and Food Service Management degree program develops a culinary foundation and management philosophy in its graduates.