The Baking & Pastry 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. In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association.
This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to a senior college or university is desired, a conference should be scheduled with a community college advisor for advisement.
All students completing a career and technical program must complete either the MS-CPAS (Mississippi Career Planning and Assessment System) or a MGCCC Board approved Technical Attainment Assessment where applicable. See your advisor for further details.
Successful completion of the 2-year
program leads to an Associate of Applied Science Degree in Baking & Pastry Arts Technology.