Pastry Arts

Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet cooking.

Since this program is designed to prepare graduates for a career in Culinary Arts, tools and materials are expected to be purchased by students in order to perform routine class and laboratory assignments.

Upon completion of CHEF 1305, Safety and Sanitation, students are eligible to take the National Restaurant Association Education Foundation ServSafe Certification exam. After receiving a passing grade on the exam, students are awarded the ServSafe Health Certificate that is valid for five years.

In addition, please note that a student may only earn one Occupational Skills Award (OSA) per academic year.

TSI testing required prior to first enrollment for all AAS degrees and Level II certificates.

The Associate of Applied Science in Culinary Arts degree and the Associate of Applied Science Pastry Arts degree are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

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Program Outcomes and Success Measurement Data

AAS Pastry Arts— Graduation Rate At 150% Of Normal Time (3 years)

Job Placement Rates for Culinary Arts & Pastry Arts AAS

Source: Texas Higher Education Coordinating Board (THECB)

ACFEF Certification Rates

*ACF Certification Rate is the percentage of students who receive ACF Certification within

 1 year of program completion.

The Pastry Arts, AAS program is designed to equip graduates for leadership positions in the food industry. The program provides students with the necessary theoretical knowledge and technical skills to become successful pastry professionals. Students develop competencies in breads, rolls, cake production and decoration, chocolates and confections, contemporary plated desserts and production pastry techniques. Concepts of baking theory and nutrition, food safety and sanitation, bakery service operations, supervision skills, and general education courses focus on professional and management skills development necessary for success in the workplace.