Baking & Pastry Arts (Diploma)

Baking and pastry skills are considered an area of specialty within the field of culinary arts. A variety of food service employers, including bakeshops, grocery stores, restaurants, hotels/resorts, and contract dining facilities, employ individuals with the sole purpose of preparing baked goods on-site. Additionally, baking positions are available in manufacturing facilities which produce breads and pastries in large quantities for distribution. The graduate of the program may work in a variety of positions from entry level to lead baker or pastry chef. The industry grants exceptional opportunities for advancement with favor given to those individuals with exemplary work ethic and experience. At present, there is an industry need for skilled and work-place ready bakers. Students in the Associate of Applied Science in Baking and Pastry Arts program will be taught skills in: Foundational methods and techniques used throughout the baking and pastry industry Ensuring a safe and sanitary bake shop Baking and pastry recipe development and execution for various production levels Alternative baking techniques to accommodate specialty diets and allergies