COURSE CURRICULUM

This baking program offers a comprehensive curriculum designed to develop a wide range of skills and knowledge in the art and science of baking. Students begin with foundational courses such as Quick Breads & Cookies, Pies, Tarts, Puff Pastries, and Basic Lean and Rich Yeast Doughs, as well as Basic Cakes & Pastries. These courses provide essential techniques and understanding of various doughs, batters, and pastry preparations. Building on this foundation, students advance to more specialized subjects including Specialty Cakes & Pastries, Advanced Lean and Rich Yeast Doughs, and Advanced Laminated Doughs, where they learn complex lamination processes for croissants and Danish pastries. The program also includes Sourdough Baking, emphasizing fermentation and traditional bread-making methods, along with Gluten Free Baking to accommodate dietary restrictions and expand skillsets. Students gain practical experience and demonstrate their abilities in the Artisan Baking Capstone Project, which integrates all learned techniques in a comprehensive assignment. Additionally, the Artisan Baking Work Experience course provides hands-on industry exposure, allowing students to apply their knowledge in real-world settings, enhance their professional skills, and prepare for employment in bakeries, patisseries, or other food service establishments. The curriculum’s total of 44 credits ensures a balanced mix of theory, technical skills, creativity, and practical experience, making graduates well-equipped for a career in baking and pastry arts.