This eight-credit program is designed for students with a strong personal interest in pastry and specialty baking. The program is comprised of both theory and practical training. The Pastry Chef program offers instruction in bakeshop management, including specialized tools and equipment, control of the baking process, chemical leavening agents, planning and preparation of numerous types of pastries, breads, specialty desserts and cakes.

Students will also study topics such as hygiene and sanitation, preparation, storage and handling of supplies and ingredients. Upon graduation, students can obtain entry-level positions in retail and commercial bakeries, specialty shops, company and health-care cafeterias, hotel and restaurant dining rooms, catering companies, cruise ships or international resorts.