Bachelor of Science
Baking & Pastry Arts

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Join a Legacy of Culinary Excellence

Program Overview

Do you want to continue mastering all facets of the dynamic, leading-edge baking and pastry arts industry? Does the idea of learning from internationally recognized chefs appeal to you? JWU’s Baking & Pastry Arts bachelor of science degree program sets the global gold standard in baking and pastry arts education.

Learn in advanced lab settings from our world-renowned faculty as you broaden your exposure to a wide range of experiences in the baking and pastry world.

You’ll use advanced techniques and equipment to create artisan breads, decorative bread showpieces, advanced petites gâteaux, wedding cakes, chocolate and sugar showpieces and world-class plated desserts while accelerating your career path in this ever-expanding industry.

You’ll also participate in an advanced domestic or international internship, or study abroad, where you’ll work alongside some of the most prestigious names in the business. Sites include Alain Ducasse’s famed pastry school in southern France.

With exposure to industry relevant skills, techniques and technology, you’ll be ready to connect with some of the world’s best hotels, clubs and resorts, high-volume production bakeries, independent bakeries, restaurants, contract bakeries and wholesale pastry shops. What will you create tomorrow?

Infographic: 18 students for every 1 faculty member and a 97.7% career outcomes rate.

For an explanation of the career outcomes rate and other information, visit JWU Student Consumer Information.

Sample Baking & Pastry Arts Courses

Contemporary Plated Desserts
Decorative Breads & Advanced Viennoiserie

Advanced Petits Gateaux, Mini Pastries & Buffet Presentation
Tiered and Themed Cakes

Advanced Chocolate and Sugar Artistry
Food Science
Food Service Financial Systems

In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), internship, minor or study abroad. You are encouraged to contact an advisor before scheduling free elective credits.

For a full course listing, visit the JWU Catalog:

Providence

Admissions is contingent upon you meeting the technical standards for this program. To learn more, visit the JWU Catalog’s technical standards.

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Special Event: Open House

Campus is open for you! Take a student-led walking tour and meet with Admissions, Student Financial Services, Faculty, Residential Life and more. Learn more about academics and meet professors and the college dean, too.

Featured Baking & Pastry Faculty

Dean Lavornia

Associate Professor

An expert in gluten-free baking and pastry, Associate Professor Lavornia has mastered the art of creating gluten-free recipes that taste good.

Jaime Schick

Assistant Professor

For Schick, inspiration is everywhere. She is constantly exploring new ideas and techniques and learning from the work of chefs she admires.

Richard Miscovich

Associate Professor

Associate Professor Miscovich is an expert in bread-baking who has authored “From the Wood-Fired Oven” (2013) and served two terms on the board of the Bread Bakers Guild of America.

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Career Possibilities

Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.