Baking & Pastry Arts

Graduates of the Baking & Pastry Arts program gain the skills and artistry necessary to prepare baked goods and specialty pastries such as tortes, gateaux, mousse, bavarois and many other desserts with classical and international flair. Sullivan’s Baking & Pastry students and faculty have won numerous awards in regional and international competitions.

112-120 Credit Hours (18 months days)

The Associate of Science degree in Baking and Pastry Arts prepares the graduate with outstanding skills for rapid advancement in this ever expanding industry. The graduate has the ability to prepare baked goods and specialty pastries such as tortes, gateaux, mousses, bavarois, and many other desserts with classical and international flair. Whether it is the ability to work in a bakery specializing in bakery and pastry goods, or working as a pastry chef in a fine hotel or restaurant, the graduate of this program learns skills for success studying under world-class, gold medal-winning chef instructors. An internship-externship will normally be completed at The Bakery or Winston’s Restaurant, both real-world laboratory facilities located on the Louisville campus, or an externship at a selected restaurant. The American Culinary Federation’s Accrediting Commission accredits this program.

Classes are forming, so contact our Admissions department today or call 502-456-6505.