The Bachelor of Science in Pastry Arts is designed for students interested in pursuing careers as pastry cooks, pastry chefs, and retail or wholesale bakers.
The program builds upon the associate degree program by offering more advanced Pastry Arts courses and more in-depth academic classes. Advanced courses such as The Art of the Chocolatier, Artisan Breads, Contemporary Dessert Styling, and Advanced Sugar and Confections give students the opportunity to develop their pastry and decorating skills more fully. Meanwhile, the upper-level academic classes focus on teaching students the administrative, organizational, and leadership skills necessary for a successful career in the hospitality industry. Upon completion of the program, students will be prepared to work in the industry as entry-level pastry chefs, retail or wholesale bakers, and entrepreneurs.
Hands-on Courses General Education
ARTISAN BREADS (2 COURSES)
ART AND PRESENTATION
ADVANCED BOULANGERIE (2 COURSES)
CELEBRATION CAKES (2 COURSES)
CONTEMPORARY DESSERT STYLING
THE ART OF THE CHOCOLATIER
PASTRY FREESTYLE (2 COURSES)
THE SAVORY BAKESHOP
INTERNSHIP (6 EXPERIENCES)
COMMUNICATION AND INTERPERSONAL
PHILOSOPHY AS A WAY OF LIFE
CRITICAL THINKING AND PSYCHOLOGY
CURRENT ISSUES IN SOCIETY
SUSTAINABILITY IN LIFE AND WORK
SOCIOLOGY OF POPULAR CULTURE
PERSPECTIVES ON CONTEMPORARY
ANALYSIS OF FILM AND LITERATURE
CULTURE OF ENGLAND
HOSPITALITY TOUR OF ENGLAND
* Certification Courses
** courses are subject to change
Every bachelor’s student receives the rewarding opportunity to go on an eight-day tour of England. On their journey, students take in the country’s rich history and sights, enjoy English cuisine at esteemed restaurants, and interact with some of England’s most respected leaders in the culinary and hospitality fields.
Our academic year is divided into three ten-week terms. A total of six terms is required for an associate degree and twelve terms for a bachelor’s degree.
$6,350 per term (Early Decision)
$6,550 per term (Full Time)
$9,825 per term (Part Time)