Watch your pastry career rise to great heights

Our program prepares you for entry- to mid-level positions in the baking and pastry industry. Through hands-on instruction and working in our student-operated bakery, you'll also be ready to take the Certified Pastry Culinarian exam of the American Culinary Federation.

Program outcomes
  • Distinguish between, and successfully utilize a wide array of ingredients and baking methods to produce and/or plate, and critically analyze a variety of fundamental and contemporary baked goods, products and desserts;
  • Demonstrate all costing techniques related to profitable menu design and profitable food service business operations;
  • Demonstrate computer business applications and point of sale system operations as it relates to the foodservice industry;
  • Demonstrate the proper ethical purchasing and procurement processes as it relates to the proper flow of goods for a successful food service operation;
  • Demonstrate appropriate safety and sanitation practices and safe food service equipment operation as it relates to the hospitality industry;
  • Demonstrate technical skills according to the Certified Pastry Culinarian (CPC) exam of the American Culinary Federation;
  • Develop a business plan appropriate to their skills.

Program Curriculum

General Education Requirements
ENG 101 English Composition I 3
OFM 101 Business Software Essentials 3
CMS 110 or CMS 120 Speech Communication or Public Speaking 3
ACC 110 Business Mathematics 3
ESW 206 Basic Nutrition 3
Elective Scientific Reasoning Elective 4
Major Requirements
Course ID Title Credits
BPA 120 Introduction to Baking and Pastry 3
BPA 131 Bread and Rolls 3
BPA 220 Advanced Baking and Pastry 3
BPA 233 Chocolates and Confections 3
BPA 240 Retail Bakery Operations 4
BPA 253 Plated Desserts and Modern Trends 3
BPA 254 Tiered Cakes and Sugar Artistry 3
CUL 101 Culinary Foundations 3
CUL 102 Hospitality Fundamentals 3
CUL 114 Food and Beverage Operations 3
CUL 120 Introduction to Culinary Techniques 3
CUL 151 Purchasing and Cost Control 3
CUL 170 Management and Supervision 3
CUL 220 Menu Planning 3
CUL 270 Culinary Entrepreneurship 3
Total program credits: 64-65