Overview

This two-year program prepares students for entry to mid-level employment in a variety of pastry venues. It combines a foundation of pastry and management skills the industry demands. The curriculum incorporates opportunities to learn and work in a student-operated pastry kitchen.

Hands-On Experience

Summer employment in pastry arts complements the learning experience.  These workplace opportunities provide the student with hands-on knowledge and the benefit of work experience.

PASTRY ARTS CERTIFICATE

Fall Semester

Course NumberTitleLectureLabCredits
ENST120LCollege Essentials101
CULA145L Breads and Rolls143
CULA146Bakery Production143
CULA152LSanitation and Safety303
CULA148LCake Decorating143
 Total71213

Spring Semester

Course NumberTitleLectureLabCredits
CULA1220LAdvanced Cake Decorating143
CULA147LHot and Cold Plated Deserts143
CULA149LBaking and Pastry Technologies303
CULA225LAdvanced Pastry and Confections143
 Total61212

Summer Semester

Course NumberTitleLectureLabCredits
CULA230L Pastry Arts Co-op (300 hours required)093
 Total093

Total Credits: 28

Pastry Arts candidates must:

  • Have an understanding and command of the English language.
  • Be capable of lifting and carrying at least twenty-five pounds unassisted.
  • Comprehend and use new career terminology.
  • Understand the necessity for personal hygiene, appearance, and etiquette when interacting with the public and display it for the duration of the school/working hours.
  • Have the physical and mental ability to satisfy the long hours, demands, and stress that embodies the pastry industry.
  • Must display complete knowledge of all safety rules/regulations in the workplace and fully comply with them.

Pastry Arts is a fast growing field with tremendous job potential.  Quality employees are always in high demand.  The Pastry Arts program provides opportunities for fulfilling jobs in all aspects of an exciting and growing industry. 

Students who successfully complete this program will be able to:

  • Demonstrate knowledge of the pastry kitchen and patisserie operations.
  • Produce product, purchase, price and cost goods for profit and sale in a pastry shop.
  • Demonstrate a strong foundation in fundamental baking techniques.
  • Demonstrate using procedures and terminology in creating formulas from basic ingredients.
  • Produce several regional ethnic pastries and desserts from within the United States and internationally.
  • Demonstrate the use of the different pieces of equipment in the kitchen.
  • Exhibit a strong sense of teamwork.
  • Be hired from entry-level to beginning supervisory positions in bake shops, hotels, and retail establishments.
  • Be able to manage, as a baker, a fully functioning pastry kitchen in smaller establishments.
  • Show the ability to use technology for the advancement of managerial duties in order to support pastry establishments.
  • Apply hospitality laws to any pastry kitchen/dining service venue.
  • Demonstrate basic knowledge in advanced pastry methods.
  • Showcase knowledge of nutritional baking and practices.

50+

degree and certificate programs to choose from​​

Program Contacts

Patrick Hall

phall@ccsnh.edu

Bill Walsh

wwalsh@ccsnh.edu