Baking & Pastry Arts
The Baking & Pastry Arts program provides comprehensive culinary training over a two-year, four-course curriculum where students can earn industry-recognized credentials. The program covers the full breadth of the food service and hospitality industry, from fundamentals to advanced cuisine and baking. Students begin by learning culinary basics like food safety, sanitation, knife skills, nutrition, and customer service. They develop skills in food production, following recipes, plating, cost control, and kitchen operations.
The baking/pastry course focuses on the science of breads, desserts, decorating techniques, ingredient selection and new product development. Throughout the curriculum, students gain critical workplace skills like management, leadership, marketing, and communications necessary for culinary careers.
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COURSE PATHWAY
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BAKE 1A Hospitality Fundamentals
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BAKE 1B Fundamentals of Food Production
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BAKE 2A Dining Room Service & Operations
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BAKE 2B Baking & Pastry Arts
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2 credits
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BAKE 3A Baking & Pastry Capstone (Fall)
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BAKE 3B Baking & Pastry Arts Capstone (Spring)
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Independent Study & Work Based Learning course that requires instructor recommendation & approval.
1/2 credit
Industry Credentials
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Coming Soon!