Baking & Pastry Arts - B.S.

The bachelor's degree program in Baking & Pastry Arts is focused on advanced craft-based techniques complemented by the principles and science used in baking and pastry arts. The program integrates professional studies which prepare students for leadership roles within multiple venues of the industry. In the advanced technique laboratory classroom students are guided in developing their passion and vision as they master the disciplines of artisan breads, confections, sugar work, plated desserts, wedding cakes and chocolate showpieces while maintaining a food-safe environment.

Upon completion of the program, graduates are expected to:

  • Modify and develop formulas to create products that are balanced, flavorful and technically sound.

  • Produce and present baking and pastry products using classical and contemporary techniques at a professional level.

  • Apply FDA recommended food safety and sanitation principles throughout the flow of the food service operation.

  • Prepare, utilize and interpret financial documents related to food service management operations.

  • Demonstrate leadership attributes necessary for operating professionally in the food service industry.

In addition to the advanced craft and technique laboratory classes, students engage in professional studies courses in human resources and financial management, resulting in a curriculum that is directly aligned with the leadership needs of industry. General education courses add depth and breadth to the professional competencies as students engage in critical thinking, problem solving, and communication strategies that align with industry expectations. 

The bachelor's degree culminates with an advanced internship experience where students continue to refine their pastry skills and experience the role of the pastry chef, placing an emphasis on supervisory skill development and managing resources which assists students in the preparation of future careers. Possible internship sites include local, national and international hotels, restaurants, country clubs, resorts, casinos, artisan bakeries, confectionery shops and wedding cake boutiques. 

Baking & Pastry Arts

A four-year program leading to the bachelor of science degree

Baking Foundations
BPA1701Foundations of Baking and Pastry3
BPA1710Principles of Cake Production and Design3
BPA1720Plated Desserts3
BPA1730Artisan Bread & Viennoiserie I3
BPA1740Artisan Bread & Viennoiserie II3
BPA1750Chocolate, Confections & Mignardise3
BPA2710Advanced Pastry Applications3
BPA2720Artisan Cafe3
Major Courses
BPA3710Tiered and Themed Cakes3
BPA3720Viennoiserie and Naturally Leavened Breads3
BPA3730Decorative Breads and Advanced Viennoiserie3
BPA3740Contemporary Plated Desserts3
BPA4710Advanced Petits Gateaux, Mini Pastries and Buffet Presentation3
BPA4720Advanced Chocolate and Sugar Artistry3
Applied/Experiential Learning
Choose 12 credits from the following:12
College of Food Innovation & Technology Advanced Internship
Directed Experiential Education D
Study Abroad Sa
Related Professional Studies
CAR0010Career Management1
CULS2210Food Science3
FSM1165The Food Safety Manager *1
FSM2025Food and Beverage Cost Control3
FSM3035Supervision for Food Service Professionals3
FSM3040Food Service Financial Systems3
FYS1020First-Year Seminar1
A&S Core Experience
Communication Foundation Courses9
Rhetoric & Composition I
Rhetoric & Composition II
Communication Skills
Integrative Learning 6
Two ILS courses, one at the 2000 level, and one at the 4000 level
Arts and Humanities 6
Art History
Ethics: A Global Perspective
One course from a different discipline: ART, HIST, HUM, LIT, PHIL or REL
A Survey of College Mathematics (or higher, based on student's placement)
Statistics I
Social Sciences 6
Introductory Psychology
One course from ANTH, ECON, GEND, LEAD, PSCI, RES or SOC
A&S Electives6
Two courses with an EASC attribute
Free Electives #12
12 credits selected from 1000–4999 numbered offerings within the university
Total Credits123.0

Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.

D Directed Experiential Education (DEE) opportunities are based on project availability with community partners and student eligibility. For more information, visit Experiential Education & Career Services (EE&CS). 

SaTo be eligible to count toward Applied/ Experiential Learning, a Study Abroad offering must meet certain requirements. Contact JWU Global to discuss eligible Study Abroad options for this degree program.

#  In addition to classes, free elective credits may be applied to a number of options such as internship, study abroad, Directed Experiential Education courses and courses in a specialization or minor as relevant. For Accelerated Master's program students, up to three graduate-level courses may apply. Students are strongly encouraged to contact a faculty advisor before scheduling free elective credits.

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

Note: Students must pass ENG0001 Writing Workshop or have equivalent placement scores to enroll in ILS 2000-level courses

In collaboration with academic colleges across all 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 or full year. Financial aid may be applied and scholarships are available. Visit the study abroad website for information, program descriptions and online applications. Where will you go?