Baking & Pastry Arts - BS
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. The Baking & Pastry Arts bachelor's 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 completion of the program, graduates are expected to:
- Design, produce and present professional pastry and bread showpieces and sculptures as used for weddings, buffets, and competitions.
- Utilize formula substitutions and modifications to develop formulas and finished pastry and bread products that are balanced, flavorful and technically sound.
- Prepare, produce and present pastry, baked products and desserts using multiple, classical and contemporary techniques at a professional level.
- Apply FDA recommended food safety and sanitation principles to food and beverage products, tools and equipment used throughout the flow of the food and beverage operation.
- Prepare, utilize and interpret financial documents related to food-service management operations.
- Demonstrate professional leadership attributes necessary for operating responsibly in the food service 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 to 26 join with faculty plus international schools to study regional specialties and techniques in baking and pastry. Recent programs have been in Italy and Peru. The program combines classroom and practical industry experience.
Upon completion of the Baking & Pastry Arts bachelor's degree program, 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.
|First two years:||96|
|in Baking & Pastry Arts **|
|in Culinary Arts *, **|
|Third and fourth years:|
|BPA3010||Decorative Breads and Advanced Viennoiserie||3|
|BPA3015||Viennoiserie and Naturally Leavened Breads||3|
|BPA3020||Sensory Analysis in Contemporary Desserts||3|
|BPA3030||Advanced Petits Gâteaux||3|
|BPA4010||Baking and Pastry Buffet Presentation||3|
|BPA4015||Tiered and Themed Decorated Cakes||3|
|BPA4020||Advanced Wedding Cake Design||3|
|BPA4025||Advanced Chocolates and Confections||3|
|BPA4030||Advanced Sugar Artistry||3|
|BPA4199||Advanced Baking and Pastry Internship (or Study Abroad)||13.5|
|Related Professional Studies|
|FSM3035||Supervision for Food Service Professionals||4.5|
|FSM3040||Food Service Financial Systems||4.5|
|A&S Core Experience|
Two ILS courses, one at the 2000 level, one at the 4000 level
|Arts and Humanities||9|
|Ethics: A Global Perspective|
One course from a different discipline: ART, HIST, HUM‡, LIT, PHIL or REL
One course from ANTH°°, ECON, LEAD, PSCI or SOC
One course with an EASC attribute, at the 3000 level or higher.
|Four-Year Credit Total||190.0|
Culinary Arts associate in science degree graduates enrolling in the bachelor of science degree in Baking & Pastry Arts must complete all A.S. Baking & Pastry Arts laboratory courses.
Students entering this program with an Associate in Occupational Science Degree may be required to complete additional quarter credit hours of general education courses.
Visit Courses by Subject Code for a listing of all campus courses.
‡HUM courses are not offered in North Miami or Online.
^BIO courses are not offered in North Miami, Charlotte or Online.
±CHM courses are not offered in North Miami or Online.
°PHY courses are not offered in Charlotte or Online.
°°ANTH courses are not offered in North Miami or Charlotte.
Students who graduate with a bachelor's 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.
In collaboration with academic colleges across all JWU campuses, JWU Study Abroad programs offer a variety of options for major, Arts & Science and elective credit at many price points for students during the academic year and summer. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications.