Baking and Pastry, AS

The Baking and Pastry Associate in Science degree prepares students for employment and career advancement in commercial bakeries, pastry shops, cafés, and related food service operations. Students receive hands-on training in baking, pastry production, retail bakery service, and merchandising, along with general education courses that support communication and problem-solving. Training takes place in Delta’s Artisan Bakery, where students develop both back-of-house and front-of-house skills through live bakery operations. Graduates gain the technical skills and broader education that can support workplace advancement or further study.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

1. Perform effectively in a bakery or pastry establishment by applying professional baking techniques, station organization, and teamwork.
2. Demonstrate baking principles by applying correct mixing methods, dough handling skills, and professional pastry techniques.
3. Work efficiently in a professional bakery or food service bakeshop by managing a station, following production timelines, and supporting team operations.
4. Demonstrate proper sanitation, safety, equipment handling, and regulatory compliance in bakery settings.
5. Deliver front-of-house bakery service through customer interaction, point-of-sale operation, and accurate order processing.
6. Produce consistent baked products by following standardized recipes and applying quality-control practices.
7. Use culinary math for scaling, recipe adjustments, costing, yield, and inventory purposes.