The Baking and Pastry Arts Major is designed to prepare graduates to prepare and produce
pies, cookies, cakes, breads, rolls, desserts, and other baked goods in a variety
of baking environments such as independent and in-store bakeries as well as large
commercial bakeries, restaurants, and hotels. The program includes classroom instruction,
laboratory experience, and industry work experience. This major is accredited by the
American Culinary Federation Foundation Accrediting Commission, and graduates can
qualify as a Certified Pastry Culinarian (CPC) by the American Culinary Federation.