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Culinary Arts

Baking & Pastry Associate of Applied Science

The Art Institute of Tucson 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

The 6-quarter Baking & Pastry Arts associate’s degree program is proud to be part of The International Culinary School at The Art Institute of Tucson.

The Baking & Pastry Arts program is designed to provide students with culinary skills combined with a focus on baking and pastry. This combination of skill sets and business knowledge is designed to enhance each graduate’s ability to meet the challenges of an increasingly demanding and rapidly changing field. wo strengths of the program of study are an emphasis on culinary skills as well as the core baking and pastry courses and the business courses.

The program focuses upon both production and individualized skills necessary to seek entry-level 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 professional skills for employment and supervision. The program also includes an internship at a quality food service operation and culminates with a Capstone project. This project consists of a complete business plan to open a commercial baking and pastry facility.

Upon completion of the program, graduates may seek entry-level positions as line cooks, pastry cooks, pastry chefs, caterers, cake decorators, or managers.

objectiVes: Upon completion of this program, graduates will be able to:

•Demonstrate the ability to produce a wide variety of artisan breads, pastries and plated desserts.
•Demonstrate the ability to create sugar, chocolate and pastillage centerpieces.
•Demonstrate the ability to produce complex pastries and cakes involving multiple skills and techniques.
•Design a business plan for a commercial bakery or bakery-café.
•Define and articulate the professional values of the culinary profession, including the standards for presenting themselves to the employers in a professional manner; personal commitments to respect co-workers, employers, and equipment; well-defined career goals; well-defined career goals; and the value of life-long professional development.
Baking & Pastry

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