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