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    Blue Ridge Community and Technical College
   
 
  Oct 20, 2017
 
 
    
2017-2018 Catalog

Baking and Pastry, A.A.S.


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Our program will feed you the practical skills and techniques to ensure rapid employment in food service, hospitality, or tourism industries. Our experiential approach gives you the opportunity to flow a product from creation to service over the course of the program.

Program Overview

Blue Ridge Community and Technical College Culinary Academy's Programs are designed to provide students with the practical knowledge and skills necessary to ensure successful employment in an entry to mid-level position within the food service and hospitality and tourism industry through a certificate or degree program.

Students will learn baking essentials which include a wide variety of classical and modern dessert techniques and presentations along with baking fundamentals from scaling ingredients to designing and constructing elaborate centerpieces, along with courses that build on immersing the student into all aspects of culinary foundations such as nutrition, safety and sanitation, origins of food, food history, food cost, product efficiency, molecular gastronomy, speed, attention to detail and culinary artistry. Practical lab experiences will help to complete the well-rounded student for entry into the workforce. Students will be able to experience the flow of their product from creation to service in this degree program.

Students in the Culinary Art Programs are subject to the Community and Technical College's requirements for admissions, basic skills testing, and appropriate course placement, including developmental education courses, which may not count toward completion of the program. Blue Ridge Community and Technical College Catalog requirements regarding academic standards, student conduct, and graduation procedures also apply.

Career Opportunities

You will be qualified to pursue and succeed in entry to mid-level positions within a variety of industries.

Curriculum for an Associate of Applied Science in Baking and Pastry


General Education Core 15
Baking and Pastry Core 45
Total Credit Hours Required 60

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