Overview

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.

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. 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.

Student Experience

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.

First Year

Fall SemesterLecLabCr
CULA111WSoups, Sauces and Basic Techniques031
CULA112WIntroductory Food Production031
CULA114WQuantity Food Production031
CULA115WFood Theory and Meat Fabrication303
CULA116WFood Service Sanitation303
CULA122WIntroduction to Garde Mange031
ENGL120WCollege Composition404
 Humanities303
 Semester Total 131217
     
Spring SemesterLecLabCr
CULA117WIntroduction to Baking031
CULA118WPatisserie031
CULA121WBaking Theory303
CULA123WTable Service and Mixology303
CULA126WCake Decoration and Design031
CULA127WIndividual Pastries and Plated Desserts031
 Liberal Arts303
 Mathematics404
 Semester Total 131217
 First Year Total   34
     
Summer SemesterLecLabCr
CULA230WBaking and Pastry Arts Co-op I093
 Totals093
 Total credits for the Summer  3

Second Year

Fall SemesterLecLabCr
CULA216WMenu Analysis and Restaurant Design303
CULA231WAdvanced Artisan Breads031
CULA232WIntroduction to Centerpieces031
CULA233WDessert Buffets and Displays031
CULA234WChocolates and Confections031
CULA236WAdvanced Baking Theory101
CULA245WBaking and Pastry Arts Co-op II031
 English303
 Social Science303
 Semester Total 101515
 
Spring SemesterLecLabCr
BIOL112WNutrition303
CULA222WFood Service Management303
CULA227WProduct Purchasing and Marketing202
CULA237WAdvanced Cake Decorating and Design031
CULA238WAdvanced Pastries and Plated Desserts031
CULA239WPetit Fours and Mignardise031
CULA241WAdvanced Pastry Theory101
CULA242WTesting and Practical Exam031
 Liberal Arts303
 Semester Total 121216
 Second Year Degree Total   31
 
 Total for A.S. Degree   68

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.

  • Gregory Worthen

    Gregory Worthen

    Hospitality & Culinary
    Associate Professor of Baking & Pastry Art / Program Coordinator, Baking & Pastry Arts

68 Credits Required

81%

of students qualify for financial aid