Associate of Applied Science in Baking and Pastry Arts
Edmonds College
Key Information
Campus location
Lynnwood, USA
Languages
English
Study format
On-Campus
Duration
2 years
Pace
Full time
Tuition fees
USD 3,772 / per quarter *
Application deadline
Request info
Earliest start date
Request info
* additional fees apply
Introduction
Located just north of Seattle, the Baking and Pastry Arts program at Edmonds College prepares students for a career in the baking industry. Students can choose to earn a one-year Baking Certificate or a two-year Associate of Technical Arts (ATA) Baking Degree. Students will learn important foundational skills, such as entremet, specialty cakes, plated desserts, tarts, petit fours, French pastries, artisan breads, and viennoiserie. In addition to fulfilling the role of the purchaser, bakery manager and sous chef, degree students will also create chocolates, confectionery, a wedding cake and an edible showpiece.
Gallery
Program Tuition Fee
Scholarships and Funding
Several scholarship options are available. Please contact us for more information.
Curriculum
- Culinary Arts Orientation
- Principles of Cooking
- Beginning Baking Theory
- Procurement
- Introduction to Catering
- Mobile Food Fundamentals
- Beginning Baking
- Cost Analysis
- Purchasing/R and S
- Intermediate Baking
- Quantity Cooking Lab I
- Food Preparation
- Advanced Baking
- Pantry Preparation I
- Pantry II
- Food Server I
- Food Server II
- Food Server III
- Quantity Cooking Lab II
- Special Topics: Culinary Arts
- Mobile Food Expediter
- Mobile Pantry Cook
- Mobile Prep Cook
- Stocks, Soups, and Sauces I
- Stocks, Soups, and Sauces II
- Hot and Cold Sandwich Preparation
- Individual Project in Culinary Arts
- Advanced Baking Theory
- Restaurant Operations
- Food Service Nutrition
- Food Service Sanitation
- Sustainable Food Service
- Introduction to Hospitality Beverages
- Supervision
- Food Preparation Lead
- Saute
- Saute Lead
- Mobile Line Cook
- Special Topics: Culinary Arts
- Bread Production
- Pastry and Dessert Preparation
- Specialty Baking
- Pastry Chef
- Maitre d'
- Sous Chef I
- Sous Chef II
- Sous Chef III
- Work Experience Seminar
- Supervised Work Experience
- Individual Project in Culinary Arts
Career Opportunities
- Bakers
- Chefs and Head Cooks
- Food Preparation Workers