Associate of Science in Pastry Arts

Future bakery owners and pastry chefs will find the path to sweet success in our Associate of Science in Pastry Arts program.

Introductory-level courses include Pastry Techniques, Professional Bread Baking, and Cake Baking and Decorating. Students then progress to more specialized courses such as Chocolate and Candies, European Tortes and Gateaux, and Wedding Cakes. General Education and Certification classes complement these courses by offering students instruction in related subjects such as Supervision, Nutrition, Sanitation, Cost Accounting, and Composition. Upon completion of the associate degree, students will be prepared for entry-level positions in pastry shops, independent or retail bakeries, and other foodservice facilities.

Hands-on Courses General Education

• INTRO TO PASTRY TECHNIQUES
• CULINARY FOR HOSPITALITY PROFESSIONALS
• INTRO TO COOKING TECHNIQUES
• PROFESSIONAL BREAD BAKING
• APPETIZING STARTS
• CAKE BAKING AND DECOR
• ICE CREAM/BAVARIAN/MOUSSE
• LOOKING TO THE SIDES
• CHOCOLATE AND CONFECTIONS
• ADVANCED PASTRY DECORATIONS
• EUROPEAN TORTES AND GATEAUX
• WEDDING CAKES
• RETAIL PASTRY PRODUCTION (6 COURSES)
• INTERNSHIP (3 EXPERIENCES)

General Education

• FRESHMAN SEMINAR
• FOUNDATIONS IN RESEARCH
• ENGLISH COMPOSITION
• COLLEGE MATH
• INTRO TO COMPUTER APPLICATIONS
• EXPLORING PSYCHOLOGY
• STRATEGIES FOR SUCCESS
• UNDERSTANDING WORLD CULTURES
• AMERICAN COURTS & LEGAL SYSTEM
• NUTRITION FOR A HEALTHY LIFE
• THE LEADING SUPERVISOR *
• INTRODUCTORY FRENCH
• SHAPING AMERICAN CULTURES
• CULTURE OF FRANCE

Major Specific

• INTRO TO PASTRY ARTS
• INTRO TO CULINARY TECHNIQUES
• SANITATION*
• INTRO TO WINES
• PURCHASING AND COST CONTROL*

Experiential Learning

• TOUR OF FRANCE

* Certification Courses

** courses are subject to change

Tuition-Paid Travel

Walnut Hill College tops off an excellent pastry education with a week-long, gastronomic tour of France. A.S. in Pastry Arts students dine in the finest restaurants in France, explore the charm of Europe, and interact with French industry professionals who have elevated cuisine and hospitality to an art form.

Tuition

Our academic year is divided into three ten-week terms. A total of six terms is required for an associate degree and twelve terms for a bachelor’s degree.

• $6,350 per term (Early Decision)
• $6,550 per term (Full Time)
• $9,825 per term (Part Time)