Culinary Arts Management: Baking and Pastry Arts AOS

People in chef uniforms using standing mixers in the campus kitchen lab

Program Information

This two-year degree program, based at our Rome, N.Y., campus, blends specialized training in baking and pastry arts with a solid foundation in food service. You’ll gain hands-on experience in our full-service kitchens and labs, mastering the art and science behind creating pastries and baked goods. Learn commercial techniques, explore bakeshop operations, and develop essential skills in food preparation, baking, and catering.

Graduate prepared to take on dynamic roles within the food service industry, with potential career paths leading to positions such as baker, bakery assistant, pastry chef, production manager, cake decorator, and more.

See semester-by-semester degree plan.

Image of a person's hands arranging strawberries on a frosted pastryTransfer options:

Graduates have successfully transferred to:

  • Niagara University
  • SUNY Cobleskill
  • SUNY Morrisville

Career opportunities:

With experience and additional training, graduates may be qualified for positions leading to:

  • Baker
  • Bakery Assistant
  • Pastry Chef
  • Bakery Production Manager
  • Cake Decorator

Contact us to learn more:

Vincent Petronio, Dean
School of Business and Hospitality
Email: vpetronio@mvcc.edu 
Phone: 315-792-5314