Culinary Arts: Baking and Pastry Art program of study prepares students for a challenging career in the bake shop. The curriculum emphasizes fundamental techniques in culinary arts, and baking. Students will be introduced to the techniques of producing artisan breads, classic pastries, pies, tarts and petit fours, celebration cakes, confections and showpieces. Throughout the program students will develop professionalism and proficiency in preparation procedures, production methods and presentation techniques of pastries, baked goods and desserts, as well as related instruction in cost controls, food handling safety, purchasing, menu planning, dining service, and nutrition and wellness. Graduates of this program are awarded an Associate of Applied Science (A.A.S.) degree.

Students must complete the curriculum described below: