Baking and Pastry Arts Option, A.A.S. - Technical Studies

The Baking & Pastry Arts program option is designed for students who are interested in becoming a professional pastry chef or obtaining skills for a career in the culinary industry.  Student success is a priority in this student-focused program offering a comprehensive curriculum and actual practice in all aspects of the baking & pastry arts.  Emphasis will be on the technical and management skills needed to work in restaurants and food service operations. Students will have the opportunity to apply and practice skills acquired in a real-world environment. This program provides a solid foundation for a great and exciting culinary career.

Upon completion of this program, graduates will be able to:

1. Demonstrate proficiency in basic industry terminology.
2. Practice standards in behavior, grooming, and dress that are expected of an industry professional.
3. Learn standards of sanitation and food safety as established by the SERV SAFE® program.
4. Utilize proficiency in techniques of preparation and presentation.
5. Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of food products.
6. Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in menu planning, food preparation and storage.
7. Analyze quality customer service including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously.
8. Apply the principles of menu planning and layout to the development of menus.
9. Summarize the overall concept of purchasing and receiving practices in foodservice operations.