Baking and pastry is one of the majors comprising the college’s School of Culinary Arts/Hospitality. This curriculum is designed to prepare students for various positions in the baking industry. The program of study provides students with skills necessary for the production of a wide range of bakery products. Students are expected to be well groomed in compliance with standards of sanitation. Students will be required to provide medical proof of good physical health. Uniforms and program tool kit are required for all lab classes. Business attire may be required for some class assignments.
This program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).