COURSE CURRICULUM

The Baking and Pastry Arts program offers a comprehensive curriculum designed to prepare students for a successful career in the baking industry. In Level 1, students develop foundational skills through courses such as Baking and Pastry Essentials I and II, where they learn the basics of baking and pastry techniques alongside practical software applications and essential college skills. The program also emphasizes core skills like baking and pastry calculations, which build the necessary math proficiency for recipe scaling and production planning. Additionally, students complete hospitality certifications such as SmartServe and Food Handlers to ensure safe and responsible food handling. Moving into Level 2, students deepen their knowledge with courses focused on Nutrition and Healthy Lifestyle, reflecting current trends and consumer demands for healthier options. Baking and Pastry Essentials II and Techniques II continue to build technical skills, while Dessert Menu Management introduces students to the business and creative aspects of crafting appealing dessert offerings. Baking Production and Bakery Operations Management provide hands-on experience and teach students how to oversee efficient bakery operations, including inventory, cost control, and staff management. Throughout the program, students engage in both individual and team-based learning, preparing them to work confidently in a professional kitchen environment. This well-rounded approach equips graduates with the practical skills, theoretical knowledge, and industry certifications needed to excel as baking professionals, whether as bakers, pastry chefs, or bakery managers, ready to meet the demands of today’s competitive food service industry.