Associate of Applied Science in Baking and Pastry
This six-quarter program prepares graduates to enter the baking and pastry profession with confidence. Students learn the science behind baking in lecture and application. They apply this knowledge in our commercial-grade bakeshop facilities, while gaining hands-on mixing, shaping and baking techniques, and creative design capabilities. Their creativity comes out in the chocolate and confectionery classes as well as the show stopping wedding cake course. Students also design and serve desserts in our Zagat-rated fine-dining restaurant that is open to the public five days a week for lunch and dinner.
Graduates of this program work in bakeries, patisseries, restaurant and hotel kitchens, food corporations and more. Some go on to own their own businesses.