The Baking and Pastry Arts curriculum is designed to provide students with the skills and knowledge required for employment in the baking and pastry industry, including restaurants, hotels, independent bakeries, pastry shops, wholesale and retail markets, and high-volume bakeries, and/or further academic studies.
Students will be provided theoretical knowledge and practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Coursework includes specialty and artisanal breads, desserts and pastries, decorative work, high-volume production, and food marketing.
Graduates should qualify for entry-level positions, such as pastry and bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification is available to graduates.