Pastry Arts Program Overview

LRCCs Pastry Arts 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.  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.

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.

Program Outcomes

Students who successfully complete the Pastry 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.

Program Contacts:

Bill Walsh

wwalsh@ccsnh.edu