(Harrison County Campus)
The Baking and Pastry Arts Technology program provides a solid foundation in everything from breads and cakes to confections and frozen desserts. Special emphasis is placed on baking and pastry tools, equipment, techniques, and specialty ingredients. The BPT courses parallel those of the Culinary Institute of America and offer the opportunity for certification in the American Culinary Federation. This program prepares students for opportunities as a Baker, Chocolatier, Cake Designer/Decorator, Research and Development Chef, and Food Stylist.
This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to four-year college or university is desired, a conference should be scheduled with an MGCCC advisor.
All students completing a career or technical program must complete an MGCCC Board-approved Technical Skills Attainment where applicable. Students should see an advisor for further details.
