The mission of the Professional Baking & Pastry program is to prepare students with culinary skills combined with a focus on baking and pastry. This combination skill set and business knowledge will enhance each graduate’s ability to meet the challenges of an increasingly demanding and rapidly changing field.
DESIRED STUDENT OUTCOMES
1. Baking Theory and Terminology: Graduates will display proficiency in various baking and culinary procedures, and will be able to apply appropriate terminology.
2. Baking: Graduates will demonstrate their ability to professionally prepare standardized recipes using a variety of cooking and baking techniques.
3. Professional Awareness: Graduates will have an understanding of culinary and baking careers and the structure of the culinary field. They will understand professional and ethical behavior.
Graduates of the program will be prepared for entry level positions in baking and pastry, including pastry assistants. The program is beneficial to the student who may already have a degree in another field or is looking to increase basic culinary knowledge with additional specialized skills.
The program requires 36 quarter credits.