Associate of Applied Science in Baking & Pastry at The Art Institute of Dallas

The bachelor's degree program in Baking & Pastry Arts is focused on advanced craft-based techniques complemented by the principles and science used in baking and pastry arts. The program integrates professional studies which prepare students for leadership roles within multiple venues of the industry. In the advanced technique laboratory classroom students are guided in developing their passion and vision as they master the disciplines of artisan breads, confections, sugar work, plated desserts, wedding cakes and chocolate showpieces while maintaining a food-safe environment.

Upon completion of the program, graduates are expected to:

Modify and develop formulas to create products that are balanced, flavorful and technically sound.

Produce and present baking and pastry products using classical and contemporary techniques at a professional level.

Apply FDA recommended food safety and sanitation principles throughout the flow of the food service operation.

Prepare, utilize and interpret financial documents related to food service management operations.

Demonstrate leadership attributes necessary for operating professionally in the food service industry.

Through this multidisciplinary program, you’ll expand on the strong technical foundation and artistry you’ll receive through our world-class Baking & Pastry Arts associate degree program and learn the fundamentals of accounting, finance, operations, marketing and human resources that will prepare you for a career in any facet of the food service industry. The program culminates in managing a full-service bistro with high-level standards.

Whether you aspire to own your own bakery, manage a high-volume production or contract bakery, or secure a general management position at a related food company or prestigious hotel, you’ll be able to focus your studies and apply the skills learned in class through an internship to build your résumé.

You’ll have several networking opportunities throughout the year, including industry trade shows, professional organization meetings and conferences. JWU’s faculty features leading professionals in the food service industry who share their first-hand knowledge as professors and mentors, and oftentimes help you network for internship and career opportunities.

The Baking & Pastry Arts associate degree program provides students with a practical, skill-based baking and pastry education that explores both traditional and contemporary techniques in the production of breads, pastries, cakes and desserts. The baking and pastry arts students, using the medium of food, progress through a program of study that builds competency in celebration cakes, artisan breads, chocolate confections, plated desserts and classic pastries in state-of-the-art laboratory classrooms.   

Upon completion of the program, graduates are expected to:

Execute professional techniques and skills needed to prepare, produce and serve desserts as it applies to the current food service industry.

Perform the skills and techniques of professional artisanal bread baking and viennoiserie.

Apply FDA recommended food safety and sanitation principles to products, tools and equipment used throughout the flow of food within the pastry kitchen.

Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.

Communicate professionally and exhibit appropriate decision making skills with respect for individual and team diversity as it applies to the food service industry.