Baking and Pastry Arts Major
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.
BAKING AND PASTRY ARTS MAJOR AAS Plan of Study
The Advisor for these areas of study is:
Chef Karen Krimmer
Faculty Associate Professor
Hospitality Management Programs Coordinator
Baking & Pastry Arts Programs Advisor
614-287-2579
kkrimmer@cscc.edu
Accreditation
