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 four courses.
Here are the courses in the Culinary Arts program (for details see Course Descriptions by semester):
Lab Classes
- 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 and Sugar Showpieces
- Pastillage and Confections
- Garde Manger, Introduction to
- Garde Manger, Advanced
- American Cuisine for Baking 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