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    St. Philip's College
   
 
  Jul 21, 2017
 
 
    
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St. Philip’s College Schedule/Catalog 2013-2014 [Archived Catalog]

Baking and Pastry Arts, A.A.S.


Return to: Programs and Courses - Tourism, Hospitality and Culinary Arts

The Pastry Program prepares graduate to work in restaurants, hotels, commercial bakeries, grocery store bakery departments, catering establishments or banquet halls. In restaurant and industrial kitchens, you’ll often work under the direction of the executive chef or the sous chef. If you choose to work in a bakery, you’ll likely be self-employed or work with executive pastry chefs to create wedding cakes, seasonal baked goods and cultural pastries. Your duties may include researching and experimenting with new flavors and techniques, budgeting ingredients, and ensuring the quality of ingredients and cooking utensils.

Students will be accepted into this program by application only. Please visit the department office for details.

Program Accredited by the American Culinary Federation Foundation Accrediting Commission for seven (7) years not to exceed June 30, 2015. Program designated as exemplary by the ACFFAC for seven (7) years not to exceed June 30, 2015.

Total Credit Hours Required: 60


Associate of Applied Science Baking and Pastry Arts


Year 1


Semester III (Summer Term)


Year 2


Return to: Programs and Courses - Tourism, Hospitality and Culinary Arts