Professional Baking and Pastry Arts
Master core techniques to bake beautiful breads and pastry
Students in the Professional Baking and Pastry Arts program will master the fundamentals of baking, and then combine that knowledge with practical experience working in Clark’s new production-focused baking lab. Your classes will focus on mastering techniques for making artisan breads, laminated doughs, cakes, tortes, French pastries and more.
In addition, your on-campus experience will help develop skills including team work, customer service, merchandising, efficiency, equipment and food safety, production scheduling and more — all key skills to prepare you for employment in the area’s dynamic food and hospitality industry.
The following are the courses for the Professional Baking and Pastry Arts Associate of Applied Technology degree plan (104 credits).
- PBAK 110 Artisan Bread
- PBAK 111 Early Morning Product
- PTCS 110 Professional Technical Computational Skills
- PBAK 120 Viennoisserie
- PBAK 121 Cookies, Brownies, Bars and Quick Breads
- PBAK 130 Cakes, Desserts and Tortes
- PBAK 131 Retail Operations and Barista
- PBAK 200 Applied Professional Development
- PTWR 135 Professional Technical Writing
- PBAK 210 Production Baking
- PBAK 211 Chocolate Lab
- Human Relations (may select from multiple options)
- PBAK 220 Pastry Chef & Restaurant Baking
- PBAK 221 Retail, Merchandising, Inventory and Purchasing
- PBAK 230 Capstone Project
- PBAK 231 Industry Internship
To learn more about the program or to be added to a waiting list for enrollment, please contact Alison Dolder, Professional Baking and Pastry Arts Instructor, at email@example.com or (360) 992-2156.