Baking Arts

The Baking Arts program prepares student for management positions in fine bakery establishments. Students will receive comprehensive instructions regarding the preparation of creams, custards, pudding and related sauces. Lectures and demonstrations teach yeast raised dough mixing methods, rolled in dough and basic cake mixing methods as well as decorating styles and techniques. Coursework will also cover the selection and proper use and handling of various chocolates used in baking and decorating. Program emphasis will be on learning bakery skills and management of bakery operations.

Baking Arts AAS graduates will:

• Be prepared for employment as Bakers, Baker Helpers, Baker Apprentices.
• Be prepared for Certification from the American Culinary Federation as a Certified Pastry Culinarian.
• Obtain a variety of industry certificates including: 1st Aid, CPR, Food Handler Permit, and Serv-Safe Certification.

Any developmental coursework a student may be required to complete may increase the program length.

Degrees and Certificates	Length of Program	Admission Dates
Baking Arts AAS	111 credits 2 years	Fall, winter, spring, summer

Related Programs

The Baking Arts program is closely aligned with two other programs:

• The Culinary Arts Program focuses on commercial cooking, food handling and the restaurant environment.
• The Wine Education Program, that teaches the fine distinctions of wines, as well as food pairing.

Brochure

Download the program's brochure in PDF format (opens a new window).