Baking & Pastry Arts A.S.
Degree: A.S.
Location(s): Rhode Island
Length: 2 Years
Credits: 61
Become a Baking & Pastry Professional
Perfecting cakes, breads, desserts, and pastries takes focus, creativity, and a solid understanding of how ingredients combine to produce a finished product. JWU Providence’s two-year Baking & Pastry Arts associate degree program will teach you the technical skills, scientific precision and craft to become a baking professional.
JWU’s International Baking & Pastry Institute® sets the global standard. In addition to mastering cakes, artisan bread, confections and plated desserts, you’ll learn how to develop menus, implement cost controls, and pass a nationally-recognized food safety certification.
Sharpen your critical thinking, communication, and leadership skills through professional studies courses. Complete an internship or study abroad option to apply your skills in a professional setting, build your network, and gain career-ready confidence.
You’ll receive a pastry kit with essential tools, a professional chef uniform, and JWU-produced digital textbooks covering fundamentals and formulas.
Curriculum
Credits Major Courses | ||
| BPA1701 | Foundations of Baking and Pastry | 3 |
| BPA1710 | Principles of Cake Production and Design | 3 |
| BPA1720 | Plated Desserts | 3 |
| BPA1730 | Artisan Bread & Viennoiserie I | 3 |
| BPA1740 | Artisan Bread & Viennoiserie II | 3 |
| BPA1750 | Chocolate, Confections & Mignardise | 3 |
| BPA2710 | Advanced Pastry Applications | 3 |
| BPA2720 | Artisan Cafe | 3 |
| Applied/Experiential Learning | ||
| Choose 12 credits from the following: | 12 | |
| College of Food Innovation & Technology Intermediate Internship | ||
Study Abroad | ||
| Related Professional Studies | ||
| FSM1165 | The Food Safety Manager | 1 |
| FSM2045 | Introduction to Menu Planning and Cost Controls | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 3 | |
One course with the Connecting attribute (ECNG), at the 2000 level | ||
| Measuring | 3 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Exploring | 3 | |
| Nutrition | ||
| A&S Elective | 3 | |
One course with the Arts & Sciences elective attribute (EASC) | ||
| Total Credits | 61.0 | |
Baking Labs & Classrooms
In Providence, put your learning into action in our baking and pastry labs, located in the Cuisinart Center for Culinary Excellence (CCCE) and the Harborside Academic Center (HAC).
Through hands-on learning, you will apply skills, food science and theories that form your foundation for all program levels. Gain facility with crafting cakes, decorative elements, artisan breads, laminated doughs, chocolates and sugar confections.
The Bay Café, the second-floor CCCE dining room, offers real-time practice in plating desserts and working on front-of-the-house skills.
Explore Career Paths
Studying baking and pastry arts allows you to tap into your artistic, creative and scientific sides. There are so many ways to set yourself apart, whether you’re interested in becoming a cake decorator, a bakery owner, a food stylist or so many other options.
Career Possibilities
- Bread Baker
- Bakery Manager
- Chocolatier
- Cake Decorator
- Pastry Cook
- Bakery Owner
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Continue Your Education
After completing your associate degree, continue your education by enrolling in one of the following JWU bachelor’s degree programs:
Study Baking & Pastry Arts in Providence, R.I.
Faculty Contacts
Susan Lagalle, CEPC
Department Chair
International Baking & Pastry Institute
401-598-2080
susan.lagalle@jwu.edu
Jaime Schick, M.Ed.
Department Chair
International Baking & Pastry Institute
401-598-2973
jaime.schick@jwu.edu