Culinary & Baking Arts

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STLCC at Forest Park

The AAS in Hospitality Studies: Baking and Pastry Arts will allow students to gain the necessary theoretical and practical knowledge to become a successful pastry professional. Concepts of baking theory; breads, rolls, and bakeries; production pastry techniques; and cake production and decoration will lay the foundation for essential pastry-related skills. Advanced classes in artisan and decorative bread; ice cream and frozen desserts; chocolate candies and showpieces; plated desserts; and sugar candies and showpieces will allow specialized training in specific areas of concentration for the aspiring pastry chef. The final course, Baking and Pastry Arts Capstone, will give the student a real-world simulation of what to expect upon graduation, while preparing them to earn the Certified Pastry Culinarian certification from the American Culinary Federation.