Baking & Pastry Arts (AS)

The first-year baking and pastry laboratory focuses on skill development and the combining of ingredients to produce pastries, breads, cakes, frozen desserts and chocolates. The second year focuses on advanced techniques for the production of cakes, entremets, artisan breads and plated desserts.

Craft-based training is paired with traditional academic courses resulting in a curriculum that is both dynamic and directly aligned with industry needs. Students learn to develop recipes, implement cost controls, apply food safety and achieve a Conference for Food Protection approved Food Safety Manager Certification. General studies courses engage students in critical thinking and communication practices that align with industry expectations. The associate degree includes an internship experience that helps students gain industry experience. Students may engage in the internship experience locally, nationally and internationally if specified requirements are met.

Utilize multiple classical and contemporary cooking and baking techniques to prepare, produce and present baked products, pastries and desserts.

Perform the skills and techniques of professional artisanal bread baking and viennoiserie.

Apply FDA recommended food safety and sanitation principles to food and beverage products, tools and equipment used throughout the "flow of the food" in food and beverage operations.

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.

Communicate professionally and exhibit appropriate decision making skills with respect for individual and team diversity as it applies to the food service industry.