AAS in Baking and Pastry Arts

The Associates Degree in Applied Sciences program in Baking and Pastry introduces students to the skill set critical to the professional baker and pastry chef. Students are introduced to basic commercial baking techniques including those needed to produce basic and advanced breads, cakes, pies, tarts, petits fours, classic and contemporary pastries as well as opportunities to specialize through course offerings in celebration cakes, chocolate and confections, artisan breads and showpieces. The program emphasizes professionalism through skills development while cultivating the pride and passion necessary for success in the competitive commercial baking and pastry industry. The program features courses in baking, pastry, and contemporary cakes and desserts with the culmination of learning in a baking and pastry internship at the "Pastry Kiosk". The award-winning program and its students have been recognized with numerous medals from the American Culinary Federation and the Société Culinaire Philanthropique. Students completing the AAS in Baking and Pastry Arts are strongly encouraged to complete the BBA in Hospitality Management with the Culinary Management Specialization. Qualified students may vie for an opportunity to study abroad in Italy.