|Faculty:||Hospitality & Culinary Arts
|Field of Study:||Baking and Pastry Arts/Baker/Pastry Chef
|Description:||Students in the Baking program receive training in the art and science of bread, cake and pastry making, as well as the many aspects of cake decorating.
A major portion of the instruction takes place in a fully equipped bakery training lab. Classroom instruction involves subjects such as baking theory, business concepts, emergency first aid, communication skills, sanitation knowledge, nutrition, safety and equipment, and trade calculations. The Baking program also includes a four-week professional experience. The students may choose from a variety of bake shops, pastry shops and hotels to work at and gain valuable practical experience.