Associate of Applied Science

Students participate in scaling and mixing, dough production, retail operations, and oven work in our production kitchen. The courses reviewed include: breads, pies, pastries, cookies, doughnuts, cakes, and specialty decorating. A ServSafe National Restaurant Association training is offered and national sanitation certification is available. Math, customer service and human relations courses assist the student with developing a portfolio. The program supports a retail bakery offering a broad selection of baked goods, cakes and pastries finished to industry standards. If you enjoy teamwork, bakery production, timelines, and creating delicious baked goods in a commercial baking environment, this program is for you!

Enrollment Point: Fall, Winter, Spring