Baking & Pastry Arts Bachelor’s Degree
Length: 4 years
Internship: Required, 12 Credits
Credits: 121
Learn to Lead in Baking & Pastry Arts
Creating extraordinary breads, cakes, pastries, confections and showpieces requires mastering techniques and formulas — and developing your own passion and creative vision.
As one of the few four-year programs in the U.S., JWU’s Baking & Pastry Arts bachelor of science degree program sets the global gold standard in baking and pastry arts education.
Throughout the program, our industry-experienced faculty will guide you in advancing your craft, professionalism and leadership. Learn crucial skills for becoming a pastry professional, including menu costing, food safety standards, purchasing and budgeting.
The bachelor’s degree culminates with an advanced internship experience, allowing you to refine your pastry and supervisory skills. With exposure to industry-relevant skills, techniques and technology, you’ll be ready to connect with some of the world’s best hotels, bakeries, restaurants and pastry shops. What will you create tomorrow?
Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the Catalog’s Licensure & Professional Certification Disclosures. Admission is contingent upon meeting the technical standards for this program.
Curriculum & Degree Requirements
Real-Time Learning in Our Labs
UPut your learning into action in our baking & pastry labs, located in the Cuisinart Center for Culinary Excellence (CCCE) and the Harborside Academic Center (HAC). Gain real-time practice in applying your skills in a range of specialty labs, including the Bay Café Dining Room and the Chocolate Lab (CCCE 305).
Master Techniques, Flavors & Recipes
Build your skills through 1,440 hours of hands-on learning (not including study abroad or internship experience) in our labs and classrooms.
Cycle through 16 advanced labs to discover your area of focus. Options include artisan bread and viennoiserie, confections and chocolate production, showpiece work, plated desserts, modern pastries, wedding cakes and formula development.
Further strengthen your skills and professionalism through opportunities like:
- Internship or study abroad experience, including École Nationale Supérieure de Pâtisserie in Yssingeaux, France
- Competitions
- Modern Pastry Buffet
Sample Baking & Pastry Arts Courses
• Advanced Chocolate & Sugar Artistry
• Advanced Petits Gateaux & Modern Pastry Buffet
• Modern Chocolatier & Artisan Bean to Bar
• Advanced Viennoiserie & Decorative Breads
• Modern Cake & Floral Design
• Design Theory & Practice
• Contemporary Plated Desserts
• Food Science
In addition to classes, free elective credit can be applied to a number of options such as internships, minors or study abroad. You are encouraged to contact an advisor before scheduling free elective credits. Visit the JWU Catalog for a full course listing:
Career Possibilities
Lead Bread Baker
Cake Artist
Café Owner
Patisserie Owner
Corporate Sales Associate/Chef
Chocolatier
Bakery Owner
Executive Pastry Chef
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Faculty Contacts
Providence
Susan Lagalle, CEPC
Department Chair, International Baking & Pastry Institute™
401-598-2080
Email
Jaime Schick, M.Ed.
Department Chair, International Baking & Pastry Institute™
401-598-2973
Email