COURSE CURRICULUM

The Professional Baking and Pastry Arts program includes a comprehensive range of courses designed to develop both foundational and advanced skills in baking and pastry arts. Students begin with BAKE 124T (Pastry 1 Basic), where they learn essential pastry techniques, progressing to BAKE 126T (Pastry 2 Advanced) to refine and expand their skills in more complex pastry creations. The yeast baking component starts with BAKE 128T (Yeasted 1 Basic), introducing students to the fundamentals of yeast-leavened doughs, followed by BAKE 129T (Yeasted 2 Advanced), which delves into advanced yeast baking methods and recipes. Throughout the program, students also participate in BAKE 125 (Career Prep and Work Experience), gaining practical industry experience and preparing for employment by applying their skills in real-world settings. The program culminates with BAKE 122T (Bakery Professional Capstone Module), which integrates the knowledge and techniques learned in previous courses through applied projects, preparing students for professional success in the baking and pastry industry. This structured curriculum ensures graduates are well-rounded, skilled, and job-ready for careers in bakeries, patisseries, hotels, and other food-related businesses.