The Baking & Pastry program can provide students with culinary skills combined with a focus on baking and pastry. This combination skill set enhances 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. The program focuses upon both production and individualized skills necessary to pursue employment in bakeries, restaurants, and other catering or institutional settings. In addition to technical skills, the program offers food safety and sanitation, nutrition and kitchen supervision/career development and related business courses to support their professional skills for employment and supervision. Upon completion of the program, graduates may pursue entry-level positions as line cooks, pastry cooks, caterers or cake decorators.
Objectives: Upon completion of the program, graduates will be able to:
• produce a wide variety of artisan breads, pastries and plated desserts.
• create sugar, chocolate and pastillage centerpieces.
• produce complex pastries and cakes involving multiple skills and techniques.