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.

Download Culinary Institute Program Application

Class Schedule

The following are the courses for the Professional Baking and Pastry Arts Associate of Applied Technology degree plan (104 credits).

YEAR 1

Quarter 1

• PBAK 110     Artisan Bread
• PBAK 111     Early Morning Product
• PTCS 110      Professional Technical Computational Skills

Quarter 2

• PBAK 120     Viennoisserie
• PBAK 121     Cookies, Brownies, Bars and Quick Breads

Quarter 3

• PBAK 130     Cakes, Desserts and Tortes
• PBAK 131     Retail Operations and Barista

Quarter 4

• PBAK 200     Applied Professional Development
• PTWR 135    Professional Technical Writing

YEAR 2

Quarter 1

• PBAK 210     Production Baking           
• PBAK 211     Chocolate Lab   
• Human Relations (may select from multiple options)                 

Quarter 2

• PBAK 220     Pastry Chef & Restaurant Baking
• PBAK 221     Retail, Merchandising, Inventory and Purchasing

Quarter 3

• PBAK 230     Capstone Project
• PBAK 231     Industry Internship

Questions?

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 adolder@clark.edu or (360) 992-2156.