Baking & Pastry Arts - A.S.

The Baking & Pastry Arts associate degree program provides students with a practical, skill-based baking and pastry education that explores both traditional and contemporary techniques in the production of breads, pastries, cakes and desserts. The baking and pastry arts students, using the medium of food, progress through a program of study that builds competency in celebration cakes, artisan breads, chocolate confections, plated desserts and classic pastries in state-of-the-art laboratory classrooms.   

Upon completion of the program, graduates are expected to:

  • Execute professional techniques and skills needed to prepare, produce and serve desserts as it applies to the current food service industry.

  • Perform the skills and techniques of professional artisanal bread baking and viennoiserie.

  • Apply FDA recommended food safety and sanitation principles to products, tools and equipment used throughout the flow of food within the pastry kitchen.

  • Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.

  • Communicate professionally and exhibit appropriate decision making skills with respect for individual and team diversity as it applies to the food service industry.

The first-year baking and pastry laboratory classes focus on skill development and the combining of ingredients to produce pastries, breads, cakes, plated desserts and chocolates. The second year focuses on advanced techniques for the production of entremets as well as the culinary/beverage and front-of-the-house skills needed in the execution of an artisan café.

Craft-based training is paired with traditional academic courses resulting in a curriculum that is both dynamic and directly aligned with industry needs. Students learn to develop recipes, implement cost controls, apply food safety and achieve a Conference for Food Protection approved Food Safety Manager Certification. General studies courses engage students in critical thinking and communication practices that align with industry expectations. The associate degree includes an internship experience that helps students gain industry experience. Students may engage in the internship experience locally, nationally and internationally if specified requirements are met. 

Graduates of the Baking & Pastry Arts associate degree are eligible for entrance into the following Bachelor of Science degree programs: Baking & Pastry Arts, Culinary Arts, Food & Beverage Industry Management, Culinary Science & Product Development, Food & Beverage Entrepreneurship or Business Studies. Certain requirements pertain to each of these bachelor degree programs, which are noted in their respective program descriptions.

Baking & Pastry Arts

A two-year program leading to an associate degree

Major Courses
Applied/Experiential Learning
Related Professional Studies
A&S Core Experience
Communications Foundation Courses 9
English Composition
Advanced Composition and Communication
Communication Skills
Integrative Learning3
One ILS course at the 2000 level
A Survey of College Mathematics (or higher, based on student's placement)
A&S Electives3
One course with an EASC attribute
Total Credits21.0

IrWith department or college chair approval, Experiential Learning credits can be applied to a number of options in lieu of the required internship. Options include, but are not limited to, study abroad, Directed Experiential Education courses, or courses in a minor as relevant. Students are strongly encouraged to contact a faculty adviser before scheduling experiential learning credits.    

NOTE: Students must pass MATH0010 Basic Mathematics or have equivalent placement scores to enroll in required math course(s).

In collaboration with academic colleges across all four JWU campuses, JWU Global — Study Abroad programs offer a variety of international options for major, minor, arts and sciences, and elective credit at many affordable price points for students during the academic year, break periods, and summer. Faculty-led, exchange, affiliate, and direct-enroll programs range in duration from one week to a full semester. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications. Where will you go?

Please note the following campus considerations when choosing a Four-Year Option:

  • Applied Food Science, Innovation & Technology is only offered at the Charlotte Campus.
  • Baking & Pastry Arts bachelor's degree program is only offered at the Providence Campus for day students.
  • Baking & Pastry Arts and Food Service Management is not available for Denver CE.
  • Business Studies is not available for Denver CE.
  • Food & Beverage Entrepreneurship is only offered Online and at the Charlotte, North Miami and Providence campuses for day students.