Baking and Pastry Arts

Contact: Pandora Handley, (208) 732-6380,

The Baking and Pastry Arts program is designed to prepare students for an entry-level position in a variety of baking environments including independent and in-store bakeries as well as large commercial bakeries, restaurants and hotels. The program emphasizes safety and sanitation, the understanding of weights and measures, ingredients, baking and mixing methods, plate presentation, dessert design and the development of basic baking and pastry skills, both sweet and savory. Students also learn about professionalism in the industry and the history of the culinary arts professions. Students learn through a combination of lecture, demonstration, bakeshop lab and co-op education. Continuing education and networking within the professional culinary community is strongly recommended to all students pursuing the Baking and Pastry Arts field.

Upon successful completion of the Baking and Pastry Arts program, a student should be able to:

  1. Educate and train a culinarian who can immediately perform at entry level in a professional work environment.
  2.  Learn and effectively practice basic and advanced baking skills in food preparation and service.
  3. Understand the principles and practice of food safety, sanitation, identification, nutrition, purchasing and supervisory management in the foodservice industry.
  4. Gain experience in the proper use and maintenance of professional food service equipment.
  5. Demonstrate the knowledge, skills, and professionalism to function effectively in a diverse and global organizational environment.
  6. Gain an appreciation for the history, evolution, and cultural diversity of the baking and pastry arts.

Program Application Required: Yes

Sample Career Opportunities: Bakers

*Talk to an advisor for additional career choices