Bachelor of Science
Baking & Pastry Arts
Learn to Lead in Baking & Pastry Arts
Creating extraordinary breads, cakes, pastries, confections and showpieces requires mastering techniques and formulas — and developing your own passion and creative vision.
As one of the few four-year programs in the U.S., 鶹’s Baking & Pastry Arts bachelor of science degree program sets the global gold standard in baking and pastry arts education.
Throughout the program, our industry-experienced faculty will guide you in advancing your craft, professionalism and leadership. Learn crucial skills for becoming a pastry professional, including menu costing, food safety standards, purchasing and budgeting.
The bachelor’s degree culminates with an advanced internship experience, allowing you to refine your pastry and supervisory skills. With exposure to industry-relevant skills, techniques and technology, you’ll be ready to connect with some of the world’s best hotels, bakeries, restaurants and pastry shops. What will you create tomorrow?
Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the Catalog’s . Admissions is contingent upon meeting the technical standards for this program.
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Master Techniques, Flavors & Recipes
Build your skills through 1,440 hours of hands-on learning (not including study abroad or internship experience) in our labs and classrooms.
Cycle through 16 advanced labs to discover your area of focus. Options include artisan bread and viennoiserie, confections and chocolate production, showpiece work, plated desserts, modern pastries, wedding cakes and formula development.
Further strengthen your skills and professionalism through opportunities like:
- Internship or study abroad experience, including École Nationale Supérieure de Pâtisserie in Yssingeaux, France
- Competitions
- Directed Experiential Education (DEE; based on project availability)
- Modern Pastry Buffet
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Featured Baking & Pastry Arts Faculty
Assistant Professor
In 2014, Metheny was named one of Dessert Professional’s Top 10 Pastry Chefs in the U.S. In 2016, she returned to 鶹 to teach advanced chocolate and pastry courses.
Assistant Professor
For Schick, inspiration is everywhere. She is constantly exploring new ideas and techniques and learning from the work of chefs she admires.
Senior Instructor
Bread expert Hitz has been a guest instructor/expert at many national and international culinary events and has been featured on “The Today Show” (NBC), The Food Network, The Learning Channel (TLC), and “Ciao Italia” (PBS).
Sample Baking & Pastry Arts Courses
- Contemporary Plated Desserts
- Chocolate & Sugar Artistry
- Advanced Petits Gateaux & Modern Pastry Buffet
- Modern Chocolatier & Artisan Bean to Bar
- Advanced Viennoiserie and Decorative Breads
- Modern Cake & Floral Design
- Design Theory & Practice
- Food Science
Visit the 鶹 Catalog for a full course listing:
In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), internship, minor or study abroad. You are encouraged to contact an advisor before scheduling free elective credits.
Career Possibilities
- Lead Bread Baker
- Cake Artist
- Café Owner
- Patisserie Owner
- Corporate Sales Associate/Chef
- Chocolatier
- Bakery Owner
- Executive Pastry Chef
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
