Baking & Pastry Arts

(College of Culinary Arts)

Bachelor of Science (B.S.) Degree

The College of Culinary Arts has designed a four-year curriculum that combines practical education in baking and pastry production with leadership training and general studies courses to prepare students for careers as executive pastry chefs. In the Baking & Pastry Arts bachelor of science degree program stu­dents are guided in building skills to master their visions to create artisan breads, confec­tions, sugar works, plated desserts, wedding cakes and chocolate showpieces. During their junior year, students rotate through two terms of academic courses and one term of intensive advanced laboratories. Laboratory courses build hands-on skills in advanced baking and pastry arts techniques.

Upon the completion of the program, graduates are expected to demonstrate the ability to

• Prepare, produce and present pastry, baked products, and desserts at a professional level.
• Apply comprehensive principles in operating a safe food operation.
• Prepare, utilize and interpret financial documents related to food service management operations.
• Utilize healthful baking and dessert preparation techniques to modify and develop formulas that are healthy and flavorful.
• Communicate professionally and exhibit ethical decision making with respect for individual and team diversity as it applies to the food and beverage industry.

During their senior year, students experience one term of experiential education, which includes internship. During pastry internships, students participate in actual public food service operations in preparation for future careers. Possible sites include university-owned or -operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, artisan bakeries, confec­tionary shops and wedding cake boutiques and are production oriented in nature, with emphasis on supervisory skill development and management and pastry skill refinement. Along with another advanced lab and aca­demics, students participate in “real world” activities which allow them to experience the role of the pastry chef in baking and pastry operations.

Qualified students have the opportunity to replace their internship experience with a summer study abroad program experience. Student teams of 20–26 join with faculty plus international schools to study regional specialties and techniques in baking & pastry. Recent programs have been in Switzerland and Italy. The program combines classroom and practical industry experience.

Upon completion of the bachelor’s degree program in Baking & Pastry Arts, students will be prepared to enter the food service industry in positions such as assistant pastry chef and executive pastry chef trainee.

Note: All students interested in entering the Baking & Pastry Arts bachelor’s degree program must complete and submit an appli­cation to the program director. Selection is based on previous academic performance, industry experience and professional recommendations. Students must have a minimum GPA of 3.0.

Baking & Pastry Arts

A four-year program leading to the bachelor of science degree for two-year Baking & Pastry Arts and Culinary Arts*  program graduates.

NOTE:  Students who graduate with a bachelor of science degree must leave Johnson & Wales University with effective writing skills. These writing skills will be assessed at the completion of ENG1021 Advanced Composition and Communication.

© 2013-14 Johnson & Wales University • 8 Abbott Park Place, Providence, Rhode Island 02903

Contact Us • Policies & Agreements • 1-800-DIAL-JWU

Program offered at:

• Providence