Baking & Pastry Arts (AAS)

Baking and pastry skills are considered an area of specialty within the field of culinary arts. A variety of food service employers, including bakeshops, grocery stores, restaurants, hotels/resorts, and contract dining facilities, employ individuals with the sole purpose of preparing baked goods on-site. Additionally, baking positions are available in manufacturing facilities which produce breads and pastries in large quantities for distribution. The graduate of the program may work in a variety of positions from entry level to lead baker or pastry chef. The industry grants exceptional opportunities for advancement with favor given to those individuals with exemplary work ethic and experience. At present, there is an industry need for skilled and work-place ready bakers.  Students in the Associate of Applied Science in Baking and Pastry Arts program will be taught skills in:

• Foundational methods and techniques used throughout the baking and pastry industry

• Ensuring a safe and sanitary bake shop

• Baking and pastry recipe development and execution for various production levels

• Alternative baking techniques to accommodate specialty diets and allergies

About Baking and Pastry Arts

A career in the Baking and Pastry Arts allows you to use your creative, intellectual, and leadership skills in creating, preparing, and serving food that your customers will enjoy. Demand is high for qualified baking personnel and can be global- there are no geographic boundaries. In addition to designing and preparing fine baked goods, bakers may be responsible for managing staff, budgeting, setting menu prices, forecasting production quantities, ordering product, and maintaining a safe, clean kitchen area. Depending on the student’s work ethic, experience, and dependability, the graduate may work as an entry level or lead baker or pastry chef with exceptional opportunity for advancement.

Working in a baking position is physically very demanding. Long periods of standing, lifting heavy objects and long periods between breaks are not uncommon in the industry. Hepatitis A vaccination may be required.

Background checks, drug screening and/or security clearances may be requirements for employment depending on the food service outlet. 

Recommended Certifications

Students may obtain the National Restaurant Association Educational Foundation (NRAEF) ServSafe Food Protection Manager and ServSafe Alcohol certifications as a result of their studies.