Overview and Award Outcomes
Overview
The Baking and Pastry Entrepreneur A.A.S. degree prepares individuals for career opportunities to run independently-owned bakeries and restaurants, as well as leadership opportunities in other food service businesses. Baking and pastry students will learn cake decorating, chocolates and confection sugars, plate presentation, fundamentals of baking, cost control, nutritional components of food and desserts, and basic supervisory skills. Additionally, entrepreneur training will provide students with the innovation, management, marketing, communication, and financial skills required to successfully start and run a culinary business. The program provides students a basic background in the theory, process and practice of culinary entrepreneurship. Courses for the program are delivered through a combination of classroom and online formats.
Award Outcomes
Prepare high quality baked goods, pastries, and sauces in a cost effective and efficient manner as utilized in professional foodservice operations
Develop knowledge in baking and pastry production operations
Create a variety of menus, based on selected recipes for baked goods consumption
Demonstrate accepted safety and sanitation standards when storing and preparing baked goods
Demonstrate interpersonal and team building skills
Demonstrate oral and written communications skills
Practice inclusive human relationship skills as part of the diverse hospitality industry
Create a professional career plan utilizing a portfolio format
Demonstrate innovative thinking in the development of culinary business models, products, and services
Apply operations concepts to solving business problems
Career Opportunities
Starting, buying, or managing a culinary business is a solid career option for students. In recent years, the allure of entrepreneurship has increased in the food industry, particularly in the food truck sector. In addition to entrepreneur opportunities, and depending on qualifications and experience, numerous positions are available to graduates such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers.