Baking & Pastry Arts - Associate in Science
This program provides students with the fundamental knowledge of Baking and Pastry principles and techniques to prepare our graduates for employment in Retail, Hotel, and Resort Bakery and Pastry kitchens. The associate degree will provide students with a broad-based general education which will prepare them for global citizenry.
Courses
- BAKE 241 — Baking Skills and Principles
- BAKE 242 — Pastry Skills and Principles
- BAKE 243A — Advanced Bakery Operations
- BAKE 243B — Advanced Bakery Practicum
- BAKE 246 — Specialty Cakes and French Pastries
- BAKE 247 — Cake Decorating
- BAKE 253 — Chocolate, Sugar, and Confections
- BAKE 255 — Plated Desserts
- BAKE 256 — Holiday Desserts
- BAKE 258 — Artisan Breads
- BAKE 259 — Viennese Pastries
- MATH 825 — Culinary Math