Baking and Pastry

The Baking and Pastry Option provides students with an opportunity to explore their interest in the pastry field while maintaining fundamental concepts in core culinary courses. Students may use this degree to transfer to a four-year institution.

Students are required to take the Placement Test and, if applicable, complete all mathematics and reading courses, with a C or better, up to and including MATH074-Introduction to Algebra II and/or MATH099-Accelerated Elementary Algebra and ENGL080-Reading and Writing II. General Education courses may be taken as offered during the program.

For additional information, visit the Academy of Culinary Arts home page or contact the culinary department at (609)343-4944.

Upon Completion of this program students will be able to:

• Demonstrate an understanding of professionalism and exceptional work ethics;
• Actively participate in community activities;
• Work effectively in teams;
• Identify environmental and conservation issues related to the culinary industries;
• Demonstrate the knowledge and skills appropriate for entry-level culinary positions;
• Practice life-long learning as it relates to career goals;
• Compare and contrast traditional and nontraditional career opportunities;
• Identify industry expectations through job training;
• Identify industry sanitation standards;
• Acquire American Culinary Federation certification;
• Know and apply industry equipment safety standards;
• Demonstrate effective communication and computation skills;
• Apply basic baking and pastry theories;
• Create classic and artisan yeast products, quick breads and puff dough;
• Create classic and decorative pastries;
• Create classic confectionary display pieces in a variety of mediums;
• Evaluate and interpret menus and recipes in terms of human nutrition.