Baking and Pastry

Program Outcomes

The concentration in Baking and Pastry focuses on developing:

• Technical proficiency in Italian baking and pastry arts, grounded in professional pastry shop practice and food safety standards

• An understanding of Italian pastry tradition and innovation alongside foundational nutrition and food science principles

• The capacity to execute professional front-of-house and back-of-house operations in pastry shop, bakery, and restaurant environments
  

Community and Professional Involvement

• FOH café and dining room service alongside foundational baking and nutrition studies

• BOH pastry shop projects alongside intermediate Italian pastry and baking arts
  

Career Opportunities

Commis pastry chef or junior baker in restaurants, hotels, and bakeries; pastry shop assistant; entry-level role in catering companies or commercial bakeries.