Baking & Pastry Diploma students obtain a foundational knowledge and skills in the fundamental techniques and theories of the baking and pastry arts and in industry practices. Through applied coursework and hands-on experiences students will build the necessary skills and abilities to confidently meet the challenges of the baking, pastry and food service industry. The curriculum is based on classical principles emphasizing modern techniques and trends in both the classroom and the kitchen. Students are prepared for entry-level employment in the culinary industry such as entry-level pastry cooks, entry level bakers, entry prep cooks, and entry level line cooks.
Upon successful completion of the program, graduates will have the opportunity to:
• Establish and maintain safety and sanitation procedures
• Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools.
• 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.
• Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards.
• Seek employment in retail, commercial and institutional food service settings in entry-level job positions.
To receive a diploma in Baking & Pastry, students must: receive a passing grade or credit for all required coursework; earn a minimum of 55 quarter credits; achieve a cumulative GPA of 2.0 or higher; meet portfolio or other requirements as outlined by the program; and satisfy all financial obligations to The Art Institute.