Baking and Pastry Arts
Baking and Pastry Arts is an Associate Degree program offered by Keiser University in Sarasota, FL. The program takes 18-24 months to complete.
Program Overview
Keiser University’s Associate of Science in Baking and Pastry Arts provides comprehensive training in both the technical and creative aspects of professional baking. Students master fundamental and advanced baking techniques while learning to produce artisan bread, laminated dough, plated desserts, chocolate confections, and decorative cakes. The curriculum balances hands-on kitchen training with essential business skills like cost control, supervision, and menu planning. Through courses taught by experienced chef instructors, students develop the skills needed to create consistent, high-quality baked goods that meet professional standards.
The baking and pastry arts program emphasizes real world application through extensive lab work and a 12-credit externship. Students learn proper food safety practices, sanitation procedures, and professional kitchen standards while building a diverse portfolio of skills. From creating European tortes to designing wedding cakes, graduates leave prepared for immediate employment in the pastry arts industry.
Keiser University’s Associate of Science degree in Baking and Pastry Arts provides instruction in the art and science of baking and pastry preparation. Students use a variety of tools and equipment to produce items such as quick breads, yeast breads, cakes, frozen desserts, centerpieces, candies, cookies and various pastries. Students also study proper foodservice sanitation, supervisory procedures and nutrition.
Program GoalsThe program prepares students for entry-level positions as bakers and pastry cooks, creates an environment supporting success in the food service industry, and provides knowledge to produce various breads, desserts, and pastries at professional levels.
PrerequisitesNone. The baking and pastry arts program welcomes students from all backgrounds, including recent high school graduates, career changers, and working professionals seeking to enter the foodservice industry.
Program HighlightsStudents work with professional-grade equipment and tools used in commercial bakeries and restaurants. The curriculum includes specialized courses in artisan bread, chocolate work, cake decoration, and contemporary plated desserts. The externship component places students in real bakery and restaurant environments where they apply their skills under professional conditions. Small class sizes allow for personalized attention from chef instructors with industry experience. Keiser University Baking and Pastry Program, Sarasota, is accredited by the American Culinary Federation (ACF).
Program HighlightsStudents work with professional-grade equipment and tools used in commercial bakeries and restaurants. The curriculum includes specialized courses in artisan bread, chocolate work, cake decoration, and contemporary plated desserts. The externship component places students in real bakery and restaurant environments where they apply their skills under professional conditions. Small class sizes allow for personalized attention from chef instructors with industry experience. Keiser University Baking and Pastry Program, Sarasota, is accredited by the American Culinary Federation (ACF).
Estimated Student CostsRequired and Optional Fees for Programs: Fees are costs set by the university in addition to tuition (and room and board, if applicable). These fees may be required for your program or optional depending on the courses you take, and they support the costs associated with completing an approved program of study. Fees are defined in the university’s catalog or supplement and listed on the school’s billing statement or invoice. Fees that are optional will not be paid using GI Bill® benefits and will be the responsibility of the student choosing these additional options. For additional guidance, please see your Program Director or Admissions Counselor.
Program OutcomesPlease click here to view the Program Outcomes Chart.
Career Outcomes
Graduates of Keiser University’s baking and pastry arts program can pursue numerous career opportunities across the food service industry. This associate degree prepares new students for entry-level and mid-level positions in bakeries, restaurants, hotels, catering companies, and specialty dessert shops. The program combines technical pastry skills with business knowledge, enabling graduates to manage people, control costs, and eventually open their own bakery.
Career Paths in Baking and Pastry Arts
- Pastry Chef — restaurants, hotels, country clubs
- Cake Decorator — retail bakeries, grocery chains, custom cake studios
- Bakery Owner — independent bakery, specialty bread shop, dessert café
- Artisan Baker — specialty bread baker, sourdough specialist
- Confectioner — chocolate shops, candy makers
- Pastry Cook — fine dining restaurants, resorts
- Wedding Cake Specialist — custom cake design studios
- Production Baker — commercial bakeries, wholesale operations
- Catering Pastry Chef — event venues, catering companies
- Dessert Chef — upscale dining establishments
- Recipe Developer — food brands, test kitchens
- Baking Instructor — culinary schools, community education
Why Choose Keiser University
Gain Job-Ready Skills for a Baking and Pastry Career
- Professional baking and pastry techniques
- Artisan bread production methods
- Cake decoration and design
- Chocolate tempering and confection making
- Plated dessert presentation
- Kitchen supervision and cost control
- Menu planning and recipe development
- Laminated dough techniques
- Business operations for bakery management
Keiser University offers career-focused degree programs designed to support working adults, traditional students, and career changers. With on-campus, online, and hybrid learning options, experienced faculty, and comprehensive student support, Keiser helps learners achieve their personal and professional goals at all levels.
Request More InfoFrequently Asked Questions
Can I study baking and pastry arts online at Keiser University?
The Associate of Science in Baking and Pastry Arts requires hands-on kitchen training and cannot be completed entirely online. Students attend classes at campus locations equipped with professional-grade kitchens and equipment. This on-campus format ensures students receive direct instruction from chef instructors and gain the practical experience employers expect.
What's the difference between baking and pastry arts and culinary arts?
Baking and pastry arts focus specifically on breads, desserts, cakes, pastries, and chocolate work. Culinary arts covers a broader range including savory cooking, meats, sauces, and full meal preparation. While both programs share some foundational courses, baking and pastry arts students specialize in the science of baking and the art of dessert creation. Many students who enjoy the precision and creativity of baking prefer this specialized path over general culinary arts.
What careers can I pursue with an Associate Degree in Baking and Pastry Arts?
Graduates can pursue positions as pastry chefs, cake decorators, artisan bakers, bakery owners, food stylists, confectioners, and dessert specialists. Career opportunities exist in restaurants, hotels, retail bakeries, catering companies, specialty dessert shops, and food production facilities. Some graduates start their own bakery businesses or work as wedding cake specialists.
Can I transfer credits from another institution?
Yes, Keiser University accepts transfer credits for undergraduate and graduate-level programs. Our admissions team will work with you to review your transcripts and determine your transfer eligibility. Credits transfer based on several factors including accreditation and course equivalency. Learn more about credit transfer requirements and eligibility requirements.
Is financial aid available for this program?
Students in the baking and pastry arts program may qualify for grants, scholarships, and tuition assistance programs. Military veterans may also qualify for education benefits. Speak with a dedicated financial aid counselor to explore all available options and create a plan that fits your situation. Learn more about Keiser University’s Financial Services.
Are these programs accredited?
Keiser University holds institutional accreditation from the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate, bachelor’s, master’s, and doctoral degrees. The Center for Culinary Arts holds additional accreditation from the American Culinary Federation (AFC), demonstrating the baking and pastry program meets industry standards for professional culinary education.
Do I need prior baking experience to enroll?
No prior experience in baking or pastry arts is required. The program starts with foundational skills and progresses to advanced techniques. Students with previous baking experience may find early courses familiar, but the professional standards and techniques taught benefit all students regardless of background.
How long does it take to complete the baking and pastry arts degree?
Students typically complete the Associate of Science in Baking and Pastry Arts in 18 to 24 months when attending full-time. The timeline varies based on course load, transfer credits, and individual scheduling needs. The program requires 72 total credit hours including a 12-credit externship.
How much does it cost to earn this degree?
Tuition at Keiser University varies by degree program. Keiser offers financial aid, military and veteran benefits, scholarships, and tuition reimbursement to those who qualify. For more detailed cost information, please contact an admissions advisor. Get more information about Keiser University’s tuition and costs.
What courses make up the baking and pastry program?
The core curriculum includes 48 credit hours of major courses covering mise en place, baking fundamentals, pastry basics, yeast breads, laminated dough, advanced pastry techniques, chocolate and confections, European tortes, plated desserts, cake decoration, wedding cakes, supervision, cost controls, and a professional externship. Students also complete 24 credit hours of general education courses in areas like English, math, science, and communications.
What happens during the Externship?
The Externship places students in professional environments where they apply skills learned in the classroom. Students work under supervision of industry professionals, gaining real world experience with production schedules, quality standards, and workplace expectations. This hands-on component helps students build confidence, make industry connections, and prepare for employment after graduation.
What equipment will I learn to use?
Students train on professional-grade equipment found in commercial bakeries and restaurants including deck ovens, convection ovens, mixers, sheeting machines, proofers, and specialized pastry tools. The program teaches proper equipment operation, maintenance, and safety procedures. This hands-on experience with industry-standard tools prepares students for employment in professional kitchens.
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Location
Accreditation
Keiser University Baking and Pastry Program, Sarasota, is accredited by the American Culinary Federation Inc., 6816 Southpoint Pkwy Ste 400, Jacksonville, FL 32216, (904) 824-4468, www.acfchefs.org.
Career outlook
Government figures for Bakers · typical entry education: No formal educational credential. These describe the occupation, not this school's graduates.
Advance your career
Related job titles
- Bagel Maker
- Baker
- Bakery Associate
- Bakery Clerk
- Bakery Team Member
- Bread Baker
- Cake Decorator
- Dough Maker
- Dough Mixer
Titles reported for this occupation by O*NET. Not a list of jobs this program guarantees.
Required Courses
| Name | Credits |
|---|---|
| Baking and Pastry Arts Major Courses (48.0 credit hours) | |
| Mise en Place | 3 |
| Farm to Fork | 3 |
| Baking | 3 |
| Supervision and Cost Controls | 3 |
| Pastry Basics | 3 |
| Yeast Breads & Laminated Dough | 3 |
| Advanced Pastry Techniques | 3 |
| Specialty Yeast Breads | 3 |
| Chocolates, Confections & Centerpieces | 3 |
| European Tortes & Contemporary Plated Desserts | 3 |
| Cake Baking Design & Decoration | 3 |
| Wedding Cakes, Amenities and Showpieces | 3 |
| Baking and Pastry Arts Externship | 12 |
| Subtotal | 48 |
| General Education Courses (24.0 credit hours) | |
| Strategies for Success | 3 |
| American History Pre 1876 | 3 |
| American History Since 1876 | 3 |
| Introduction to Psychology | 3 |
| Sociology | 3 |
| Subtotal | 15 |
| Communications (3.0 credit hours) | |
| Speech Communications | 3 |
| Subtotal | 3 |
| Computers (3.0 credit hours) | |
| Introduction to Computers | 3 |
| Subtotal | 3 |
| English (3.0 Credit Hours) | |
| English Composition I | 3 |
| English Composition II | 3 |
| Subtotal | 6 |
| Humanities/Fine Arts (3.0 credit hours) | |
| American Literature | 3 |
| English Literature | 3 |
| Subtotal | 6 |
| Mathematics (3.0 credit hours) | |
| Intermediate Algebra | 3 |
| Subtotal | 3 |
| Natural Science (6.0 credit hours) | |
| General Biology | 3 |
| General Biology Laboratory | 1 |
| Environmental Science | 3 |
| Advanced Biology | 3 |
| Advanced Biology Laboratory | 1 |
| General Marine Biology | 3 |
| General Chemistry | 3 |
| General Chemistry Laboratory | 1 |
| Advanced Chemistry | 3 |
| Advanced Chemistry Laboratory | 1 |
| Subtotal | 22 |
| Program Total | 106 |
