Baking and Pastry Arts Program
The Baking and Pastry Arts program is designed to prepare students for an entry-level position in a variety of baking environments including independent and in-store bakeries as well as large commercial bakeries, restaurants and hotels. The program emphasizes safety and sanitation, the understanding of weights and measures, ingredients, baking and mixing methods, plate presentation, dessert design and the development of basic baking and pastry skills, both sweet and savory. Students also learn about professionalism in the industry and the history of the culinary arts professions. Students learn through a combination of lecture, demonstration, bakeshop lab and co-op education. Continuing education and networking within the professional culinary community is strongly recommended to all students pursuing the Baking and Pastry Arts field.