Baking & Pastry Arts (BS)

Upon completion of the program, graduates are expected to:

Design, produce and present professional pastry and bread showpieces and sculptures as used for weddings, buffets and competitions.

Utilize formula substitutions and modifications to develop formulas and finished pastry and bread products that are balanced, flavorful and technically sound.

Prepare, produce and present pastry, baked products and desserts using multiple, classical and contemporary techniques at a professional level.

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.

Prepare, utilize and interpret financial documents related to food-service management operations.

Demonstrate professional leadership attributes necessary for operating responsibly in the food service industry.

In addition to the advanced craft and technique laboratory classes, students engage in professional studies courses in human resources and financial management, resulting in a curriculum that is directly aligned with the leadership needs of industry. General education courses add depth and breadth to the professional competencies as students engage in critical thinking, problem solving, and communication strategies that align with industry expectations.

The bachelor's degree culminates with an advanced internship experience where students continue to refine their pastry skills and experience the role of the pastry chef, placing an emphasis on supervisory skill development and managing resources which assists students in the preparation of future careers. Possible internship sites include local, national and international hotels, restaurants, country clubs, resorts, casinos, artisan bakeries, confectionery shops and wedding cake boutiques.