The A.A.S. in Culinary Arts: Baking and Pastry Program teaches students the finer points of working in the food service industry. Course offerings in food preparation, baking, pastries, purchasing, food safety and sanitation, along with supervision, combine theory and concept with demonstrations by chefs and hands-on practice. Some students will have the opportunity to earn experience working at OTC’s on-campus restaurant, Scallions. Graduates find work in a variety of settings from managing restaurants to starting their own bakeries.
This program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).