Baking Arts & Service Management

Students in this program wear their chef whites on day one. They run the bakery four days a week, design their own menus and interact with real customers. But the Baking Arts and Service Management program goes beyond practical retail and baking experience; it teaches students management skills and upscale, advanced technique that puts them on a path to advance in their careers or start their own businesses.

  • Learn the ins and outs of large-scale production.
  • Hone techniques in confectionary, ice-cream making and chocolate artwork.
  • Explore European and international pastries, cake decoration, plated dessert, restaurant dessert.
  • Develop leadership management skills.
  • Apply marketing skills.
  • Operate a full-scale bakery.
  • Graduate with culinary skills that enhances your career opportunities.

 

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Key Facts
  • B.P.S Degree.
  • 123 credit hours (minimum) required.
    • 31+ credits must be in liberal arts and sciences.
    • 45+ credits must be in 330/400 level courses.
  • 800 hours of industry work experience required.
    • 200 hours (minimum) required at each internship site.
    • This is non-credit bearing and there is no tuition fee.
Career Options
  • Executive pastry chef.
  • Corporate pastry chef.
  • Pastry sous chef.
  • Bakery owner.
  • Retail bakery menu designer.
  • Food & beverage manager.
Program Objectives

At the end of the program students will be able to:

  • Professional Skills and Aesthetic
    • Professionally prepare, cost, produce, and present pastry, baked products, and desserts that exemplify emerging trends, nutritional awareness, and creative artisan quality.
    • Direct and oversee the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control.
    • Create dessert menus and bakery inventory to maximize profits and minimize loss.
    • Test and develop recipes and presentation styles that exhibit current concepts, practices, and procedures.
  • Customer Development and Service
    • Exemplify the effective marketing, management, and interpersonal skills for the development, delivery, sales, presentation, and evaluation of quality customer service.
  • Critical Thinking and Financial Management
    • Apply cost control concepts to develop appropriate systems for bakery operations this includes the ability to prepare, analyze and interpret financial documents as well as analyze trend and market data to develop effective business and strategic operations plans.
  • Leadership and Communication
    • Successfully manage diverse individuals in group projects and multi-faceted tasks through effective team building, goal setting, needs analysis, supervision, training, and evaluation.
  • Safety and Responsibility
    • Apply ethical decision making, legal standards, and industry best practices in operating a safe food operation.
    • Follow federal, state, and local food sanitation regulations.
    • Exhibit quality judgment to plan and accomplish goals.
Required Courses

Program Planning Guide »

  • Foundations in Baking I.
  • Quantity Baking II.
  • Effective College Writing.
  • First Year Seminar.
  • Foundations in Baking II.
  • Quantity Baking II.
  • Nutrition.
  • Psychology/Organizational Behavior.
  • International Baking & Pastry.
  • Confections & Decorative Work.
  • Principles of Marketing.
  • Introduction to Food Production.
  • Retail Practical Experience.
  • Sustainable Practices Entrepreneurship.
  • Principles of Management.
  • Financial Accounting.
  • Guided Study on Baking Techniques.
  • American Gastronomy.
  • Hospitality Futures.
  • Advanced Baking and Pastry.
  • The Service Economy.
  • Practical Pastry Chef Experience.
  • Financial Decision Making.
  • Capstone Kitchen Menu Management.

A Festival Effort

The baking and pastry department teamed up with a group of first-year baking and pastry students to run the bakery at the annual Adirondack Rural Skills and Homesteading Festival. »

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