Baking and Pastry (AS Degree S0456)

Business Division
Culinary, Hospitality, Nutrition & Foods Department
The Associate of Science in Baking and Pastry degree prepares students for professional careers in the baking and pastry sector of the culinary and hospitality industries. This two-year degree program provides a comprehensive education that combines foundational culinary training with advanced instruction in artisan bread, pastry, cake design, and dessert production. Students develop both technical baking skills and essential management competencies, preparing them for supervisory and leadership roles in commercial kitchens, retail bakeries, restaurants, hotels, and catering operations.
The program offers extensive hands-on experience in professional kitchen and bakeshop settings, including commercial food production, dining room service, and restaurant operations. In addition to practical training, students gain in-depth knowledge in food safety and sanitation, hospitality supervision, cost control, and food and beverage management. The curriculum is designed to support immediate employment upon graduation, while also providing a strong foundation for continued education or transfer to a four-year institution in hospitality or culinary management.

Required Courses

Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.