Baking and Pastry Arts

Baking and Pastry ArtsWashburne Culinary Institute offers three programs for world-class training in Baking and Pastry Arts: Basic Certificate Advanced Certificate Associate in Applied Science Degree.
  • The Basic Certificate Program in Baking and Pastry Arts introduces students to the commercial baking environment by covering safety, sanitation, station set-up, proper use of equipment, and industry terminology.  The
    program is designed to give the student the opportunity to investigate and assess
    Baking and Pastry as a possible career. The Basic Certificate Program requires the first 16 weeks of the I.C.C.B. approved A.A.S. Degree Program.

     

  • The Advanced Certificate Program in Baking and Pastry Arts is a sequential
    learning program and is taught over three semesters.  The Advanced Certificate is made up of all courses included
    in the I.C.C.B. approved AAS degree program for Baking and Pastry except for the following:
    • Chocolates & Confections
    • Contemporary Desserts
    • General Education
      requirements: 
      • ​Communication
      • Mathematics
      • Social Science
      • Humanities
      • Physical and Life Science courses.   

         

  • The AAS Degree program in Baking and Pastry Arts is a
    sequential learning program taught over four semesters.  All semesters include lecture,
    discussion, demonstration, and hands-on production.  These methods of instruction allow students to learn
    and practice the techniques of baking and pastry production in a commercial
    bakeshop environment.  This program
    includes production for restaurant and bakeshop sales, offering the student
    real-world experience in the field. 
    Fifteen credits of general education classes must be completed to
    satisfy the degree requirements.

     

     

     

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