Offered at The Art Institute of Dallas  

Program Description

The Associate of Applied Science degree program in Baking & Pastry is a six-quarter program, which provides students with culinary skills combined with a focus on baking and pastry skills. The combination of culinary, baking and pastry skills, as well as business courses enhances the students’ ability to meet the challenges of an increasingly demanding and rapidly changing field. Students develop competencies in breads, plated and restaurant desserts, cake production, and buffet centerpieces. The program focuses on both production and individual skills necessary to seek employment in bakeries, restaurants, hotels, resorts, and other catering or foodservice institutional settings.

Program Student Learning Outcomes:

Upon successful completion of the program, graduates should be able to:

• Seek an entry-level skill position in the foodservice industry
• Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools
• Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards
• Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards
• Describe and perform tasks related to common business practices within the foodservice industry including inventory, menu planning, cost control and food purchasing
• Seek employment in retail, commercial and institutional foodservice settings in entry-level job positions

Requirements for Graduation:

Credit Hours: 90
Number of Weeks: 66 (6 quarters)
Contact Hours: 1,581