Harrison County Campus
Become a Trained Pastry Chef in Two Years
About the Program
The Baking & Pastry Arts Technology option provides a solid foundation in everything from breads and cakes to confections and frozen desserts. Special emphasis is placed on baking & pastry tools, equipment, techniques, and specialty ingredients. The heart of the Baking & Pastry Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen.
The BPT courses parallel those of the Culinary Institute of America and offer the opportunity for certification in American Culinary Federation (ACF). In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association and given the distinction of ACF Certified Pastry Culinarian.
In Mississippi, the median salary is $24,480. Nationally, the income range is
$18,810 – $36,440
With the superior baking skills you’ll learn in this program, you’ll be ready for an entry-level position in a rewarding, creative career. Bakers and pastry chefs are needed for niches like:
- Artisan Breads
- Wedding Cakes
- Cake Designer/Decorator
- Research and Development Chef
- Food Stylist
Degree Options and Requirements
This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to 4-year college or university is desired, a conference should be scheduled with a MGCCC advisor.
All students completing a career or technical program must complete either the MS-CPAS (Mississippi Career Planning and Assessment System) or an MGCCC Board- approved Technical Skills Attainment assessment where applicable. Students should see an advisor for further details.
Apply to MGCCC
Ready to apply to MGCCC and start your career as a baker or pastry chef?Apply Now
Baking & Pastry Arts Technology Coursework
For class times, visit the MGCCC class schedules.
Baking & Pastry Arts Technology Certificate
|HRT 1213 - Sanitation and Safety||3|
|CUT 1135 - Principles of Baking||5|
|CUT 1114 - Culinary Principles I||4|
|CUT 1153 - Introduction to Culinary Arts||3|
|CUT 1613 - Nutrition||3|
|BPT 1224 - Cookies, Mignardise and Frozen Desserts||4|
|BPT 1234 - Classic Pastry, Pies and Tarts||4|
|BPT 2214 - Artisan Breads and Viennoiserie||4|
Total Credits: 30
Baking & Pastry Arts Technology Diploma
|BPT 2324 - Advanced Cakes and Patisserie||4|
|BPT 2913 - Supervised Work Experience in Baking and Pastry Arts||3|
|BPT 2334 - Chocolates, Confections Sugar Artistry||4|
|BPT 1314 - Restaurant/Catering Operations||4|
Total Credits: 15
Associate of Applied Science Degree
|ENG 1113 / 1114 English Composition I or ENG 1033 Technical English||3/4|
|SPT 1113 - Public Speaking I||3|
|Math/Natural Science Elective||3/4*|
|Social/Behavioral Science Elective||3|
|Humanities/Fine Arts Elective||3|
Total Credits: 15/17
Please refer to “The Credit by Non-Traditional Means” regarding stipulations for receiving articulated credit.