Robeson Community College
Header Image

Baking and Pastry Arts

This 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.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.

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).

CAREER OPTIONS

Graduates should qualify for entry-level positions, such as:

  • Pastry/ bakery assistant
  • Area pastry chef
  • Assistant pastry chef.
ESSENTIAL SKILLS
  • Highly motivated to work with young children
  • Strong sense of ethical behavior
  • Ability to work well with others
  • Effective oral, written and communication skills.
Associate in Applied Science (AAS) – A55150

This 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.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.

Coursework includes specialty/artisanal breads, deserts/pastries, decorative work, high-volume production and food marketing.

Graduates should qualify for entry-level positions such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.

The Baking & Pastry Arts AAS Degree is a 67 credit hour program.

For more information on the program: https://catalog.robeson.edu/preview_program.php?catoid=6&poid=642&returnto=506

Locklear, Lester

Program Director | Building – 14
Email:
llocklear@robeson.edu
Phone: (910) 272-3430

 

Ingram, James

Culinary Arts Instructor | Building – 13
Email: jingram@robeson.edu
Phone: (910) 272-3490

 

Locklear, Linsie

Culinary, Baking and Pastry Arts, Hospitality Management Instructor | Building – 13
Email: lilocklear@robeson.edu
Phone: (910) 272-3432