COURSE CURRICULUM

This program offers a comprehensive curriculum designed to develop skills in pastry arts, covering a wide range of baking techniques and specialties. Students begin with foundational courses such as Quick Breads & Cookies, Pies, Tarts, Puff Pastries, Basic Lean Yeast Doughs, Basic Rich Yeast Doughs, Basic Cakes & Pastries, and Specialty Cakes & Pastries, each providing four credits to establish strong baking fundamentals. The program then advances to more specialized courses like Chocolate & Confectionery, Advanced Cakes, and Advanced Pastries & Dessert Presentation, where students refine their techniques and artistic skills in pastry creation. Further training is provided in Advanced Decoration and Selected Topics in Pastry Arts, which offer focused study in detailed cake decorating and current industry trends or innovative practices. A Pastry Arts Capstone Project allows students to apply their cumulative knowledge in a practical, integrative experience, supported by a Pastry Arts Work Experience course that provides valuable real-world exposure to professional bakery environments. Overall, the curriculum comprises 44 credits, combining theory, hands-on practice, and industry engagement to prepare graduates for careers in fine pastry and dessert production. Through this program, students gain expertise in a variety of pastry techniques, cake and dessert presentation, chocolate work, and advanced decoration methods, while also developing professionalism, creativity, and a strong understanding of bakery operations and management. This balanced approach ensures graduates are well-equipped to meet the demands of the pastry arts industry and excel in both creative and technical aspects of their profession.