BAKING & PASTRY ARTS - Associate in Arts & Science - 2 Year

Earn your degree in a in a real-life bakery environment that produces quality products for retail and wholesale sales and distribution. Applying the knowledge that you will gain and practicing the hands-on skills learned will prepare you to begin a career in the Baking and Pastry Arts field as journeyman bakers, assistants to pastry chefs, retail bakery management trainees, or commercial bakers.

You will learn that baking is both an art and a science in facilities where a complete line of baked goods from yeast breads, cakes and cookies to tortes and fine pastries are produced. The basic principles, methods, and techniques of baking are integrated and applied initially in small scale production and further reinforced on the larger scale found in commercial bakery operations.

Courses will include:

Foundations in Baking I & II Quantity Baking I & II Intro to Food Production International Baking & Pastry Nutrition

Confections & Decorative Work Retail Production Principles of Marketing Principles of Management Sustainable Practices Entrepreneurship