Associate of Applied Science Degree in Baking and Pastry

Blue Ridge CTC Culinary Academy’s Programs are designed to provide students with the practical knowledge and skills necessary to ensure successful employment in an entry to mid-level position within the food service and hospitality and tourism industry through a certificate or degree program.

Students will learn baking essentials which include a wide variety of classical and modern dessert techniques and presentations along with baking fundamentals from scaling ingredients to designing and constructing elaborate centerpieces, along with courses that build on immersing the student into all aspects of culinary foundations such as nutrition, safety and sanitation, origins of food, food history, food cost, product efficiency, molecular gastronomy, speed, attention to detail and culinary artistry. Practical lab experiences will help to complete the well rounded student for entry into the workforce. Students will be able to experience the flow of their product from creation to service in this degree program.

Students in the Culinary Art Programs are subject to the Community and Technical College’s requirements for admissions, basic skills testing, and appropriate course placement, including mandated developmental courses, which are not counted toward completion of the program. Blue Ridge CTC Catalog requirements regarding academic standards, student conduct, and graduation procedures also apply.

NOTE: Blue Ridge CTC Culinary Academy’s (Food Service Retail Management and Baking and Pastry) concentrations require students to apply for admission at Blue Ridge CTC. Credits from the Culinary Arts Program at James Rumsey certificate program may be transferred to Blue Ridge’s CTC Culinary Academy for those who wish to pursue an associate of applied science degree pathway in Food Service Retail Management and or Baking and Pastry.

2011-2012 Catalog