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.