Baking and Pastry Arts (A.A.S.)

The two-year Associate of Applied Science in Culinary Arts program, founded in 1983, answers the growing demand for educated chefs, pastry pros and other "foodies."

With dozens of years of experience, numerous awards, a love for competition and collaboration and a complete menu of professional certifications, our faculty chefs get four stars. A few highlights: Chef Brigid Flanigan knows professional kitchens in and out (and will make sure you do, too) and chef Vicki Connell is a member of the Professional Pastry Guild of New England and continues to consult for bakeries and cafes.

At SNHU you’ll not only learn how to create culinary delights like pro; you’ll learn the ins-and-outs of the food industry to prepare you for pastry and bakery management positions. Topic areas include basic baking skills, cost-control, supervision, dining room service, food preparation, menu planning, nutrition, purchasing and receiving, and sanitation and safety. Then you’ll put your new knowledge to the test in the field with a required cooperative education experience, normally completed in the summer. You'll get a taste for the profession early as you learn the ins-and-outs of running our restaurant and Caffe e Dolce, our bakery/cafe.   

The first year is about the basics of baking and culinary arts, and includes general education courses to round out your college education. In the second year you’ll focus bakery productions, retail baking operations, classical baking, plate composition and advanced pastry.

Baking and Pastry Arts Major Courses
TCI 227 Quantity Bakery Production
TCI 230 Retail Baking Operations
TCI 233 Classical Baking and Plate Composition
TCI 240 Advanced Pastry
TCI 280 International Baking and Desserts
TCI 295B Comprehensive Assessment Seminar

One Free Elective

* Students must hold NRA Serve Safe Certification at the time of Graduation.