Associate of Applied Science
Baking and Pastry
Our students have been extremely successful in competitions…gold medals, best of shows…– Chef Luis Amado Director, Baking and Pastry Program
Professionals in Baking and Pastry are employed in retail bakeries, fine dining restaurants, pastry and bakery shops, commercial baking operations, country clubs, and hotel and resort bake shops, where they utilize their experience to artfully prepare baked goods, specialty sugars, and chocolate pieces.
In this program, you will:
- Train and prepare for pastry chef and other bakery supervisory positions through classroom work, hands-on labs, and internship experience.
- Learn the specialized knowledge and techniques used in professional baking and pastry outlets including production of pastries, baked goods and specialty items as well as staff selection and training, purchasing, inventory control, item costing, and overall bakeshop management.
This program is part of the Baker College Smart Degree Option.
- The median annual salary for a Pastry Chef is about $56,100.
- Employment of Chefs, Cooks, and food preparation workers is expected to increase by 11 percent by 2016, which is about as fast as average.
- Both baking and pastry rely on the chemistry of the ingredients used.
- Pastry Chefs must understand food science, baking chemistry, mathematics, and metrics.
- Some work is highly detailed and repetitive, which requires Chefs to be meticulous, patient, and have good manual dexterity.
- Many items must be created at specific temperatures, so Chefs must be precise when working with these products.