COURSE CURRICULUM

The Baking and Pastry Arts program provides students with a comprehensive blend of technical baking skills, pastry artistry, and foundational business knowledge, preparing them for diverse roles in the baking industry or for launching their own ventures. The program follows a full-time course sequence beginning in the fall, comprising two semesters of immersive learning totaling 720 hours. In Semester 1, students explore the fundamentals of baking through core courses such as Baking Ingredients and Equipment Technology, Baker’s Formulas and Bake Shop Management, Basic Baking Production, and Basic Pastry Production. These are supported by Introduction to Entrepreneurship, which introduces the essentials of starting and running a food-related business. Students also complete Basic Food Service Safety and Certification to meet industry health and safety standards. To round out their learning, they choose one communications course and one general education course during registration, bringing the semester total to 360 hours. Semester 2 builds on these foundations with more advanced techniques in courses such as Advanced Baking Production, Advanced Pastry Production, and Baking Science Fundamentals. The curriculum also includes Nutrition and Business Practices and Small Business Operations, which deepen students' understanding of the industry from a managerial and nutritional perspective. Additionally, students complete Advanced Food Service Safety and Certification to reinforce best practices in food safety. As in the first semester, students select one communications and one general education course to ensure a well-rounded education. With a strong focus on hands-on learning, the program prepares graduates to enter the workforce with job-ready skills or pursue entrepreneurial paths within the baking and pastry arts industry.