The Associate of Science in Baking and Pastry Arts program provides students with solid culinary skills combined with a focus on baking and pastry. You will learn pastry and bread baking techniques, production skills and critical-thinking skills. Students use a variety of tools and equipment to produce items such as cakes, frozen desserts, edible centerpieces, candies, cookies, tortes and various pastries. During your externship, you will receive on-the-job training in a real-world culinary setting.

As a Baking and Pastry Arts student, you will work alongside our skilled instructors, who are dedicated to teaching you the art and science of baking. In our industry-current teaching kitchens, you will receive practical training and learn how to create a wide variety of baked goods and pastries. Students also gain knowledge of the fundamentals of food service, including food service sanitation, supervisory procedures and nutrition, with a curriculum that encourages students to balance creativity with practicality.

With an A.S. in Baking and Pastry, you can pursue a variety of positions in culinary settings, such as

• Restaurants
• Hotels
• Clubs and Resorts
• Bakeries
• Wholesale Pastry Shops
• Cruise Lines

Contact Keiser University today to learn more about our Associate of Science in Baking and Pastry program.

ACCREDITATION

Keiser University Center for Culinary Arts, Melbourne, Sarasota, and Tallahassee campuses, is accredited by the American Culinary Federation Inc., 6816 Southpoint Pkwy Ste 400, Jacksonville, FL 32216 (904) 824-4468, www.acfchefs.org.

If you’re ready to start your career in Baking and Pastry Arts, contact us today.