COURSE CURRICULUM

The Baking and Pastry Arts program requires the completion of 73.5 credits across 26 courses over two years, with two semesters each year. The curriculum offers a thorough blend of foundational and advanced baking skills, beginning with courses such as Introduction to Basic Bread Making, Artisan Bread Making, Bakery Fundamentals, and Introduction to Pastry Making. Students also explore specialized topics including Laminated Dough and Viennoiseries, Contemporary Pastries, Tarts and Pies, and the Art of Chocolate. The program features two capstone courses that allow students to apply and showcase their skills in practical settings. Advanced courses like Fine Pastries, Modernized Classic Desserts, Sugar Art and Design, Wedding Cakes, and Advanced Yeast Products further refine expertise. In addition to technical skills, students gain vital industry knowledge through a series of Culinary Management courses that cover essential aspects of managing a baking or pastry business. The program also includes Nutrition and Special Dietary Needs, ensuring awareness of health considerations in baking. A Professional Internship provides real-world experience, complemented by Special Projects that encourage creativity and innovation. This comprehensive curriculum prepares graduates for diverse careers in baking and pastry arts, equipping them with both the artistic skills and business acumen needed for success in the culinary industry.