Baking and Pastry Arts Courses

  • Baking and Pastry Arts Courses
     
  • Baking and Pastry is a full-time program that runs Monday through Friday from 8:00 a.m. until 4:30 p.m.

    You will be scheduled for one lecture class and one lab class each day (fall and spring semesters). All classes run for 15 days (three calendar weeks), allowing you to complete 10 courses each semester.

    All summer semester classes are kitchen lab classes; you will take one class each day and complete five courses.

    Here are the courses in the Culinary Arts program (for details see Course Descriptions by semester):

    Lab Classes

    • Baking Theory and Practice
    • Petit Fours, Cookies, and Cakes
    • Pies, Tarts, and French Pastries
    • Artisan Bread
    • Viennoiserie and Quick Breads
    • Custards and Frozen Desserts
    • Specialty Cake Decorating
    • Artisan Chocolates
    • Pastillage and Confections
    • Sugar Showpieces
    • Plated Desserts and a la Carte Services
    • American Cuisine for Banking and Pastry
    • American Table service
    • Computer Account Applications

    Lecture Classes

    • Hospitality Mathematics
    • Nutrition
    • Personal and Professional Development
    • Product Identification
    • Sanitation Management
    • Employment Strategies
    • Menu Design
    • Purchasing
    • Supervisory Management
    • Wine Appreciation and Beverage Management
    • Introduction to Hospitality Business
    • Careers in the Baking and Pastry Arts