The mission of the Baking & Pastry diploma program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Students will have the opportunity to learn a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
This program provides students with culinary skills combined with a focus on baking and pastry. This combination skill set and basic food service management skills will enhance each graduate’s ability to meet the challenges of an increasingly demanding and rapidly changing field. Two strengths of the program of study are an emphasis on culinary skills, as well as the core baking and pastry courses and basic food service management skills.
The Diploma in Baking & Pastry requires a total of 51 credit hours. The entire program includes 1001 clock hours, comprised of 341 lecture hours, 660 lab hours, and no internship or practicum hours.
Upon successful completion of the program, graduates should be able to:
Cooking: Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
Cuisines: Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards.
Problem-solving: Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
Professional awareness: Seek employment in retail, commercial and institutional food service settings in entry-level job positions.
The Diploma in Baking & Pastry program is accredited by The Accrediting Commission of the American Culinary Federation Education Foundation.