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Keiser University’s Associate of Science degree in Baking and Pastry Arts provides instruction in the art and science of baking and pastry preparation. Students use a variety of tools and equipment to produce items such as quick breads, yeast breads, cakes, frozen desserts, centerpieces, candies, cookies and various pastries. Students also study proper foodservice sanitation, supervisory procedures and nutrition.

Program Goals

The following objectives are designed to meet Keiser University’s mission and its objectives.

• To prepare students for positions as entry-level bakers.
• To create an environment that nurtures the ability to become successful in the food service industry
• To provide students the knowledge to produce various breads, desserts and pastries prepared by bakers and pastry chefs in the food service industry.

Program Outline

To receive an Associate of Science degree in Baking and Pastry Arts, students must earn 72.0 credit hour.

Program Objectives

The student will be able to: Follow a daily production schedule, identify purchasing specification, and follow a baking formula to obtain consistent results in quality and quantity. Receive, store and issue food in a cost-effective manner as to reduce waste and minimize contamination. Demonstrate critical thinking skills and fine motor skills to prepare hot and cold foods in conjunction with bakery products for presentation. Provide guest satisfaction that strives to meet and exceed instructor and guest expectations. Work in a safe and sanitary manner in accordance with the Florida Food Code. Create a professional atmosphere that is in harmony with the ACF’s Culinarians’ Code.