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.