Baking and Pastry Arts
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Program Description

Retail and in-store baking is a growing part of the food service/hospitality industry. The Retailer's Bakery Association recently reported annual sales of more than $18 billion, which does not include the baking done in hotels, restaurants and private clubs where the clientele expects more "scratch" or "finished" baked goods produced on the premises.

The Baking and Pastry Arts Certificate Program is designed to equip the student with the necessary skills to be hired in a supermarket or retail bakery, as well as assist a pastry chef in a hotel, restaurant, or club. Also, many students have found baking to be an ideal way to start a career or small business on a part-time basis, sometimes out of their own homes. For the 120 hours of required field experience, the department makes every effort to place the student in the type of commercial baking environment-whether a sophisticated club, a small retail bakery shop, a white tablecloth bistro or a large commercial operation-that most closely resembles the student's desired career path.


  • The Statler Foundation Scholarship
  • New York Restaurant Association Scholarship
  • American Culinary Federation of Greater Buffalo
  • Statler Foundation Study Abroad

Degree: Certificate
Hegis: 5404
Curriculum Code: 1415
Campus Location: City
Business and Public Service Division

Available at:

Pre-Admission Recommendations:
HS or HSE Diploma

Career Opportunities/Further Education:
Supermarket or Retail Bakery, Assist Pastry Chef in a Hotel, Restaurant or Club


Did You Know?

A significant number of courses have been renumbered as part of the State University of New York's policies which promote student mobility, through transfer of academic credit, to other SUNY institutions. All courses should be numbered at the 100-200 levels. The Listing Reference contains both the old and new numbers which should aid students in their choice of courses.


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