Program Overview:

The Baking and Pastry Arts program at the College of Culinary Arts offers an Associate of Applied Science degree (AAS) and a Diploma. This program provides students with hands-on experience in preparing a variety of baked products at various production levels. A real-world externship is included to allow students to apply their learned skills and gain valuable experience.

Program Outcomes:

The Precision of Baking:

• Exploration of the science of baking in a hands-on environment. 
• Topics include Weights, Measures, and Baker’s Math, Methodology of Mixing and Baking Methods, Artisan Breads, Sweet Doughs, Laminated Pastries, Piping, Torting, and Icing.

The Art of Pastry:

• Integration of multiple production and presentation techniques to create aesthetically pleasing and delicious products. 
• Topics include Petit Fours, Custards, Crèmes, Frozen Desserts, Multi-layer Tiered Cake Design and Production, Chocolate and Pastillage Showpieces, Plating, Buffet Presentation, and Tableside Cookery.

The Business of the Bakeshop:

• Study of operational issues related to profit or loss, considering current trends and industry standards. 
• Topics include Kitchen Sanitation and Safety, Mise en Place, Production Efficiency, Purchasing, Ingredient Functionality, Cost Control, Principles of Nutrition, and Alternative Baking Methods.

Duration:

In less than 15 months, students can earn an Associate of Applied Science degree in Baking and Pastry Arts. A Diploma option is also available.