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Culinary Arts

Baking & Pastry Associate of Science

The Art Institute of Salt Lake City 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

Associate of Science: 90 credits; 21 months if 16 credits per quarter

The Baking & Pastry Associate of Science degree program offers a student the opportunity to study in a very specialized profession.

The first quarter is devoted to basic culinary skills development that evolves to basic pastry and dessert foundations. The program continues to the finer arts and skills of making Artisan breads and baked goods, and European cakes and tortes. In subsequent quarters, the student will complete courses in advanced patisserie and display cakes.

The student is exposed to four basic management functions of sanitation and safety, purchasing and product identification, management by menu, and planning and cost control. The program also includes advanced courses in portfolio presentation and internships.

Graduates of the program are prepared for entry-level jobs within their field, to include but not limited to assistant baker, assistant pastry chef, baker, pastry cook, and cake decorator.
Baking & Pastry

Gainful Employment Information for this program

Your next steps

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