The Baking and Pastry, Associate of Applied Science (AAS) degree exposes students to the technical skills of advanced pastry productions, including: breads and rolls; American cake decorating; contemporary dessert preparation and plating; preparation of one to two bite petit fours, small tarts, and cookies in passed receptions; classical European torts; and chocolates and confections with intensive hands-on production. Students are also introduced to basic food service management, including supervision, menu management, and controlling costs.
The Basic and Advanced Baking and Pastry, Certificates are embedded within the Baking and Pastry, AAS.
Enrollment in this program is limited. See the Selective Admissions requirements in the How to Get Started section of this Catalog.
Marketable skills for this award include: detail-oriented, team work, technical skills, time management, and communication.
Associate of Applied Science
TSI Complete
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