Imagine yourself working while enjoying the aroma of freshly baked cookies, pies, cakes, and fancy desserts. WMCC can help develop your creative and baking talents! Join our Baking and Pastry Arts program and enroll in classes covering all areas of baking including bread making, cake decorating and design, chocolates, confections, and decorative centerpieces.
The New Hampshire Culinary Institute is proud to offer a two-year Associate in Science degree in Baking and Pastry Arts in addition to its degree in Culinary Arts. The Baking and Pastry Arts degree is designed for those wanting to work specifically in the field of baking. The Baking and Pastry Arts graduates will be trained to work as bakers and pastry chefs in establishments such as bakeries, pastry shops, hotels, restaurants, catering services, commercial bakeries, and product development. If you would like to make Baking and Pastry Arts your career, we have a great program for you at an affordable price.
The Baking and Pastry Arts Associate Degree is a two-year program with over 80 percent of the lab courses centered on baking and pastry arts. The Baking and Pastry Arts courses cover all areas of baking from basic bread making to advanced artisan breads, cake decorating and design, chocolates, confections and decorative centerpieces. Students are provided an education in a broad expanse of baking and pastry arts that includes baking theory and management courses, over 250 hours of lab work per semester, and internships at approved work sites throughout New England. The Baking and Pastry Arts students will also train in basic food production to give them a more complete understanding how restaurants and hotels operate.
Students must purchase baking and pastry tools and a basic set of professional knives as well as three sets of uniforms. Further information will be mailed to students prior to the start of the semester.
Program available in Berlin.
|CULA111W||Soups, Sauces and Basic Techniques||0||3||1|
|CULA112W||Introductory Food Production||0||3||1|
|CULA113W||Hot Food Techniques||0||3||1|
|CULA114W||Quantity Food Production||0||3||1|
|CULA115W||Food Theory and Meat Fabrication||3||0||3|
|CULA116W||Food Service Sanitation||3||0||3|
|CULA117W||Introduction to Baking||0||3||1|
|CULA123W||Table Service and Mixology||3||0||3|
|CULA126W||Cake Decoration and Design||0||3||1|
|CULA127W||Individual Pastries and Plated Desserts||0||3||1|
|First Year Total||34|
|CULA230W||Baking and Pastry Arts Co-op I||0||9||3|
|Total credits for the Summer||3|
|CULA216W||Menu Analysis and Restaurant Design||3||0||3|
|CULA231W||Advanced Artisan Breads||0||3||1|
|CULA232W||Introduction to Centerpieces||0||3||1|
|CULA233W||Dessert Buffets and Displays||0||3||1|
|CULA234W||Chocolates and Confections||0||3||1|
|CULA236W||Advanced Baking Theory||1||0||1|
|CULA245W||Baking and Pastry Arts Co-op II||0||3||1|
|CULA222W||Food Service Management||3||0||3|
|CULA227W||Product Purchasing and Marketing||2||0||2|
|CULA237W||Advanced Cake Decorating and Design||0||3||1|
|CULA238W||Advanced Pastries and Plated Desserts||0||3||1|
|CULA239W||Petit Fours and Mignardise||0||3||1|
|CULA241W||Advanced Pastry Theory||1||0||1|
|CULA242W||Testing and Practical Exam||0||3||1|
|Second Year Degree Total||31|
|Total for A.S. Degree||68|
Upon successful completion of this program, graduates will be prepared to:
- Identify principles relating to baking ingredients, procedures, and methods.
- Produce accurate food computations and demonstrate and an understanding of weights and measure.
- Demonstrate and understand proper sanitation procedures.
- Utilize baking equipment and ingredients in the preparation of yeast and quick breads, cookies, pies, pastries, puddings, and desserts.
- Demonstrate the ability to construct multi-tiered occasion cakes utilizing both butter cream and rolled fondant.
- Produce piped, cast, and slab method chocolates.
- Produce dessert sauces through the process of reduction, starch gelatinization, and protein coagulation.
- Prepare mousse, parfaits, Bavarians, and soufflés.
- Cook and moist cook: meats, poultry, fish, vegetables, and starch products.
- Produce the Mother Sauces as well as Sub Sauces, compound sauces, and other popular sauces.
- Demonstrate the ability to utilize design principles when presenting food items.
- Create a menu and set up food service controls.
- Design a restaurant based on a student-designed menu.
- Construct and organize an inventory program.
- Demonstrate an understanding of restaurant laws and codes.
- Demonstrate the ability to use proper table service techniques.
- Demonstrate effective college -level communication skills in both written and verbal form.
- Demonstrate organizational and critical thinking skills for effective communication.