The Baking and Pastry Arts program provides students with a broad and thorough foundation in the art of pastry and baking, from bread to chocolate to ice cream, and everything in between. The program is designed to help students develop a working knowledge of what is required to be successful in the fast paced culinary industry.

With the addition of 25 units of general education courses, you may earn an Associate of Science degree and advance your career. Baking & Pastry coursework for the 2016 - 2017 school year includes:

  • HRC 100 C Nutrition
  • HRC 101 C Introduction to Hospitality Careers
  • HRC 120 C Sanitation and Safety
  • HRC 135 C Culinary Fundamentals I 
  • HRC 136 C Baking Fundamentals I
  • HRC 152 C Hospitality Purchasing 
  • HRC 231 C Cost Controls in Hospitality
  • HRC 232 C Special Event Management
  • HRC 236 C Baking Fundamentals II
  • HRC 246 C Pastry Arts 
  • HRC 255 C American Regional Cuisine 
  • HRC 290 C Hospitality Career Capstone