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.
Questions?
Chef Karen Krimmer
Professor
Mitchell Hall
Room 302E
250 Cleveland Ave
Columbus, OH 43215
614-287-2579
kkrimmer@cscc.edu
Accreditation
