The A.A.S. in Baking and Pastry consists of a 7-quarter program that combines rigorous training in baking and pastry with an introduction to basic business skills and general education topics. This program focuses intensely on developing baking and pastry skills through significant hands-on kitchen experience in NLU’s modern baking and pastry lab kitchens. Students learn the basic business skills which develop additional competencies to be successful in the industry. This program prepares students to enter the baking and pastry profession with the confidence attained from completing a challenging program to attain significant positions of responsibility in the world of baking and pastry.
Kendall College at NLU also offers the Accelerated A.A.S. in Baking and Pastry degree. The program consists of a 5-quarter that mirrors the 7-quarter program content. Because accelerated students must already have a bachelor's degree to qualify, it is possible to waive most or all of the General Education requirements, allowing the accelerated degree to be compressed from 7 to 5 quarters. For more information about this program, visit https://www.kendall.edu/academics/baking-and-pastry-program/degrees/associate-in-baking-and-pastry/
Program Learning Outcomes
PLO1. Disciplinary Expertise: Students will be able to obtain knowledge of skills, methods, concepts/terms, product ID, equipment, and science, and apply the knowledge to culinary applications.
PLO2. Guest Experience: Students will be able to recognize various customer service styles, cultural awareness, diversity, inclusiveness, and sensory perception, to provide a competitive guest experience.
PLO3. Wellness: Students will be able to apply allergy awareness, safety, environmental stewardship, nutrition and science, and sanitation in culinary situations.
PLO4. Menu Operations: Students will be able to discuss purchasing and receiving, recipes and standardization, mise en place/timing, and menu formats, and apply them in culinary operations.
PLO5. Culinary Leadership: Students will be able to demonstrate and evaluate professional behavior, personnel management, and financial management in a culinary business operation.
PLO6. Design/Aesthetics: Students will be able to apply design thinking and plating techniques, in culinary operations.