The Baking & Pastry Arts associate degree program provides students with a practical, skill-based baking and pastry education that explores both traditional and contemporary techniques in the production of breads, pastries, cakes and desserts. The baking and pastry arts students, using the medium of food, progress through a program of study that builds competency in celebration cakes, artisan breads, chocolate confections, plated desserts and classic pastries in state-of-the-art laboratory classrooms.