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The bachelor's degree program in Baking & Pastry Arts is focused on advanced craft-based techniques complemented by the principles and science used in baking and pastry arts. The program integrates professional studies which prepare students for leadership roles within multiple venues of the industry. In the advanced technique laboratory classroom students are guided in developing their passion and vision as they master the disciplines of artisan breads, confections, sugar work, plated desserts, wedding cakes and chocolate showpieces while maintaining a food-safe environment.

Upon completion of the program, graduates are expected to:

• Design, produce and present professional showpieces and sculptures as used for weddings, buffets and competitions.
• Utilize formula substitutions and modifications to develop formulas and finished products that are balanced, flavorful and technically sound.
• Prepare, produce and present pastry, baked products and desserts using multiple, classical and contemporary techniques at a professional level.
• Apply FDA recommended food safety and sanitation principles to products, tools and equipment used throughout the flow of the food service operation.
• Prepare, utilize and interpret financial documents related to food-service management operations.
• Demonstrate professional leadership attributes necessary for operating responsibly in the food service industry.

The bachelor's degree culminates with an advanced internship experience where students continue to refine their pastry skills and experience the role of the pastry chef, placing an emphasis on supervisory skill development and managing resources which assists students in the preparation of future careers. Possible internship sites include local, national and international hotels, restaurants, country clubs, resorts, casinos, artisan bakeries, confectionery shops and wedding cake boutiques.