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Baking and Pastry Arts
The Associate in Applied Science Degree in Baking and Pastry Arts is a 65-credit-hour program that will allow students to gain the necessary theoretical and practical knowledge to become a successful pastry professional. Concepts of baking theory and nutrition; breads, rolls, and bakeries; production pastry techniques; and cake production and decoration will lay the foundation for essential pastry-related skills. Advanced classes in artisan and decorative bread; ice cream and frozen desserts; chocolate candies and showpieces; contemporary plated desserts; and sugar candies and showpieces will allow specialized training in specific areas of concentration for the aspiring pastry chef. The final course, Baking and Pastry Arts Capstone, will give the student a real-world simulation of what to expect upon graduation.