Baking and Pastry Arts

Career Description

The Baking and Pastry Arts curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.

Career Information

Graduates should qualify for entry-level positions, such as pastry/ bakery assistant, area pastry chef and assistant pastry chef.

Labor Statistics

Food and hospitality services represent one of the fastest-growing segments of our economy. The industry is booming with restaurants, hotels, caterers, resorts, health and wellness facilities, and entertainment venues of all kinds opening to serve our growing population. Pastry Chefs and head cooks work in these food service facilities and establishments, along with many others, where food and hospitality services are provided. (Bureau of Labor Statistics)

Entry-Level Salary

Program Requirements

The Baking and Pastry Arts AAS Degree is a 67-credit hour program. There is a basic core of 48 credit hours. The program also consists of 19 general education credit hours and six credit hours of additional track courses.

Helpful Personal Attributes

Highly motivated to work with young children, a strong sense of ethical behavior, ability to work well with others and effective oral, written and communication skills.

Program Contact

If you would like additional information about the Culinary Arts Associate Program, contact Lester Locklear, Program Director, at 910-272-3304 or llocklear@robeson.edu or Kendra Cummings, Chef Instructor, at 910-272-3432 or kcummings@robeson.edu.