Baking and Pastry Arts

Overview

Imagine yourself working while enjoying the aroma of freshly baked cookies, pies, cakes, and fancy desserts. WMCC can help develop your creativity 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.

Career Opportunities

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. Baking and Pastry Arts graduates are trained to work as bakers and pastry chefs in establishments such as bakeries, pastry shops, hotels, restaurants, catering services, and commercial bakeries. They are also trained in 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.

Student Experience

The Associate in Science degree in Baking and Pastry Arts 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 bread making, from chocolates and confections to cake decorating and design to decorative centerpieces. Students receive a broad education in baking and pastry arts, an education that includes baking theory, management courses, over 250 hours of lab work per semester, and externships at approved worksites throughout New England. To gain a more complete understanding of the way restaurants and hotels operate, students also train in basic food productions.

Students must purchase baking and pastry tools, along with a set of professional knives and three sets of   uniforms. Additional information is mailed to students prior to the start of the semester.

First Year

Second Year

Program Outcomes

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.