Baking & Pastry Arts B.S.
Degree: B.S.
Location(s): Rhode Island
Length: 4 years
Internship: Required, 12 Credits
Credits: 121
Learn to Lead in Baking & Pastry Arts
Creating extraordinary breads, cakes, pastries, confections and showpieces requires mastering techniques and formulas — and developing your own passion and creative vision.
As one of the few four-year programs in the U.S., JWU’s Baking & Pastry Arts bachelor of science degree program sets the global gold standard in baking and pastry arts education.
Throughout the program, our industry-experienced faculty will guide you in advancing your craft, professionalism and leadership. Learn crucial skills for becoming a pastry professional, including menu costing, food safety standards, purchasing and budgeting.
The bachelor’s degree culminates with an advanced internship experience, allowing you to refine your pastry and supervisory skills. With exposure to industry-relevant skills, techniques and technology, you’ll be ready to connect with some of the world’s best hotels, bakeries, restaurants and pastry shops. What will you create tomorrow?
Admission is contingent upon meeting the technical standards for this program.
Curriculum & Degree Requirements
Credits Baking Foundations | ||
| 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 |
| Major Courses | ||
| CULS2210 | Food Science | 3 |
| FSM3035 | Supervision for Food Service Professionals | 3 |
| FSM3040 | Food Service Financial Systems | 3 |
| GDES1020 | Design Theory and Practice | 3 |
| Major Electives | ||
| Choose 12 credits from the following: | 12 | |
| Modern Cake & Floral Design | ||
| Advanced Naturally Leavened Breads | ||
| Advanced Viennoiserie and Decorative Breads | ||
| Contemporary Plated Desserts | ||
| Modern Chocolatier & Artisan Bean to Bar | ||
| Advanced Petits Gateaux & Modern Pastry Buffet | ||
| Advanced Chocolate & Sugar Artistry | ||
| Designing Healthy Desserts | ||
| Applied/Experiential Learning | ||
| Choose 12 credits from the following: | 12 | |
| College of Food Innovation & Technology Advanced 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 | 6 | |
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level | ||
| Experiencing | 6 | |
| Art History | ||
or PHIL3240 | Ethics: A Global Perspective | |
Additional course with the Experiencing attribute (EEXP) in a different discipline | ||
| Measuring | 6 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Statistics I | ||
| Exploring | 3 | |
| Nutrition | ||
| Interacting | 6 | |
| Introductory Psychology | ||
Additional course with the Interacting attribute (EINT) in a different discipline | ||
| A&S Electives | 6 | |
Two courses with the Arts & Sciences elective attribute (EASC) | ||
| Free Electives | 15 | |
| 15 credits selected from 1000–4999 numbered offerings within the university | ||
| Total Credits | 121.0 | |
Real-Time Learning in Our Labs
Put your learning into action in our baking & pastry labs, located in the Cuisinart Center for Culinary Excellence (CCCE) and the Harborside Academic Center (HAC). Gain real-time practice in applying your skills in a range of specialty labs, including the Bay Café Dining Room and the Chocolate Lab (CCCE 305).
Master Techniques, Flavors & Recipes
Build your skills through 1,440 hours of hands-on learning (not including study abroad or internship experience) in our labs and classrooms.
Cycle through 16 advanced labs to discover your area of focus. Options include artisan bread and viennoiserie, confections and chocolate production, showpiece work, plated desserts, modern pastries, wedding cakes and formula development.
Further strengthen your skills and professionalism through opportunities like:
- Modern Pastry Buffet
- Internship or study abroad experience, including École Nationale Supérieure de Pâtisserie in Yssingeaux, France
- Competitions
Rochelle Cooper ’12
Rochelle Cooper came to JWU planning to open a bakery. A plated desserts class changed her mind, and she went on to work at the two-Michelin-starred Minibar for José Andrés before becoming head pastry chef for three Washington, D.C., restaurants. In 2024 she won the RAMMY for Pastry Chef of the Year.
Career Possibilities
- Lead Bread Baker
- Cake Artist
- Café Owner
- Patisserie Owner
- Corporate Sales Associate/Chef
- Chocolatier
- Bakery Owner
- Executive Pastry Chef
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.
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