Baking & Pastry

	Overview

The Associate of Science in Baking & Pastry prepares students for entry-level employment opportunities in the professional foodservice industry and management areas. Students develop competencies in the art of baking, desserts, and cake decoration with a focus on culinary skills, core baking and pastry courses, and business courses. The length of the program is seven [7], eleven [11] week quarters.

	Curriculum

TBD

	Tuition + Fees

TBD

	Faculty

Andrea Larson Ph.D., University of Hannover, Germany Richard Rostron CHE B.S., Arizona State University Lucia Mawhinney A.S., The Art Institute of Fort Lauderdale Thomas Menchak A.S., Culinary Institute of America Peter Babcock CEPC, CHE B.S., Lynn University; A.S., Culinary Institute of America Klaus Friedenreich CMC, AAC, CHE Certified Master Chef; Certified Hospitality Educator; Culinary College, Kassel, Germany Sheila Getman CC, CHE B.S., The Art Institute of Fort Lauderdale Dennis Ortiz CEC, CHE, CCE B.B.A., Iona College Robert Sobkowski CHE Certified Executive Pastry Chef, American Culinary Federation; A.S., New England Institute of Technology Andrew Trousdale Certificates, Carlett Park College of Technology, Union of Lancashire and Cheshire Institutes, Royal Institute of Public Health & Hygiene Pamela Williams CHE Certified Executive Chef, American Culinary Federation; A.S., Culinary Institute of America

	Student Portfolios

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	Student Testimonials

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