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Culinary Arts

Baking & Pastry Associate of Applied Science

The Art Institutes International Minnesota can help you prepare for it.

Program Overview

In the Baking & Pastry program, you’ll gain hands-on baking skills. Emphasis is placed on fundamental pastry and bread-baking techniques, in addition to all-purpose baking, desserts, cake decoration, and pastry arts. To complement your culinary techniques, you’ll learn critical thinking and business essentials. Graduates are prepared to seek entry-level employment in positions such as line cook and pantry cook (garde manger).
Baking & Pastry

Program Description

Baking skills with a side of culinary arts describes the dish offered in this associate’s degree program. From soup to sabayon and marinades to mousses, the exacting creative expression that characterizes the well rounded pastry chef who fits in every part of the demanding culinary profession. The associate’s degree program is designed to prepare students for entry-level employment opportunities in the professional foodservice industry. Students have the opportunity to develop competencies in the art of baking, cake decoration, artisan breads, desserts and plating, with the addition of culinary skills, and business courses.

Considerations must also be made in the kitchen to maximize efficiency - when preparing a large quantity of cakes, breads and pastries for a big group, time, as well as taste, is of the essence. Studying the baking and pastry arts can result in an entry-level career that directly pleases the senses. It’s also a new way of looking at life, borrowing influences from different types of cuisine and culture, and exploring new experimentations in flavor and presentation . The Art Institutes International Minnesota prepares individuals for this technical specialty in its Baking & Pastry associate’s degree program.

PROGRAM MISSION
The mission of the Baking & Pastry Associate degree 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. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts.

PROGRAM STUDENT LEARNING OUTCOMES
Upon successful completion of the program, graduates should be able to:
1 . Seek an entry-level skill positions in the food service industry
2 . Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools
3 . 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
4 . Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards
5 . Describe and perform tasks related to common business practices within the foodservice industry including inventory, menu planning, cost control and food purchasing
6 . Seek employment in retail, commercial and institutional food service settings in entry-level job positions
Baking & Pastry

Gainful Employment Information for this program

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