Business Programs: Baking and Pastry Arts (A55130)

Course Work

This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Course work includes specialty/artisanal breads, desserts/pastries, decorative work, high-volume production and food marketing.

Career Paths

 Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.

Associate Degree

Associate Degree in Baking and Pastry Arts (A55130)

Program Length: 5 Semesters
Prerequisite: High School Diploma & 1 Unit of Algebra, Placement Test Equivalent
Award: Associate in Applied Science

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Certificates

You can also fast track your education with a Baking and Pastry Arts Certificate! Click the button below to view our available certificates.

Bakeshop Foundations Certificate (C55130C1)

Program Length: 2 Semesters
Prerequisite: High School Diploma, Placement Test Equivalent
Award: Certificate

Pastry Chef Certificate (C55130C2)

Program Length: 3 Semesters
Prerequisite: High School Diploma, Placement Test Equivalent
Award: Certificate

Cake Decorating Certificate (C55130C3)

Program Length: 3 Semesters
Prerequisite: High School Diploma, Placement Test Equivalent
Award: Certificate

High School Connections

Bakeshop Foundations Certificate (C55130H1)

Program Length: 2 Semesters
Prerequisite: Placement Test Equivalent
Award: Certificate