The New Hampshire Culinary Institute is proud to offer a two-year Associate in Science degree in Baking and Pastry Arts in addition to its degree in Culinary Arts. The Baking and Pastry Arts degree is designed for those wanting to work specifically in the field of baking. The Baking and Pastry Arts graduates will be trained to work as bakers and pastry chefs in establishments such as bakeries, pastry shops, hotels, restaurants, catering services, commercial bakeries, and product development.
The Baking and Pastry Arts degree is a two-year program with over 80 percent of the lab courses centered on baking and pastry arts. The Baking and Pastry Arts courses cover all areas of baking from basic bread making to advanced artisan breads and cake decorating and design to chocolates and confections. Students are provided an education in a broad expanse of baking and pastry arts that includes baking theory and management courses, over 250 hours of lab work per semester, and externships at approved work sites throughout New England. The Baking and Pastry Arts students will also train in basic food productions to give them a more complete understanding how restaurants and hotels operate.
In the fall of 2008, the New Hampshire Culinary Institute plans on opening its brand new bakery facility doubling the size of its present bakery. If you would like to make Baking and Pastry Arts your career, we have a great program for you at an affordable price.
Students are required to have medical insurance before entering this program. Students must purchase a basic set of professional knives at approximately $160, as well as three sets of uniforms at approximately $145. Further information will be mailed to students prior to the start of the semester.
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| Fall Semester | Lec | Lab | Cr | |
| CUL111 | Soups, Sauces and Basic Techniques | 0 | 3 | 1 |
| CUL112 | Introductory Food Production | 0 | 3 | 1 |
| CUL113 | Hot Food Techniques | 0 | 3 | 1 |
| CUL114 | Pantry | 0 | 3 | 1 |
| CUL115 | Food Theory and Meat Fabrication | 3 | 0 | 3 |
| CUL116 | Food Service Sanitation | 3 | 0 | 3 |
| ENG120 | College Composition | |||
| Humanities Electives | 3 | 0 | 3 | |
| Semester Total | 12 | 12 | 16 | |
| Spring Semester | Lec | Lab | Cr | |
| CUL117 | Introduction to Baking | 0 | 3 | 1 |
| CUL118 | Patisserie | 0 | 3 | 1 |
| CUL121 | Baking Theory | 3 | 0 | 3 |
| CUL123 | Table Service and Mixology | 3 | 0 | 3 |
| CUL126 | Cake Decoration and Design | 0 | 3 | 1 |
| CUL127 | Individual Pastries and Plated Desserts | 0 | 3 | 1 |
| Liberal Arts | 3 | 0 | 3 | |
| Mathematics | 3 | 0 | 3 | |
| Semester Total | 12 | 12 | 16 | |
| First Year Total | 32 | |||
| Summer Semester | Lec | Lab | Cr | |
| CUL230 | Bakery and Pastry Arts Internship | 0 | 12 | 4 |
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| Fall Semester | Lec | Lab | Cr | |
| CUL216 | Menu Analysis and Restaurant Design | 3 | 0 | 3 |
| CUL231 | Advanced Artisan Breads | 0 | 3 | 1 |
| CUL232 | Introduction to Centerpieces | 0 | 3 | 1 |
| CUL233 | Dessert Buffets and Displays | 0 | 3 | 1 |
| CUL234 | Chocolates and Confections | 0 | 3 | 1 |
| CUL235 | Bakery Techniques | 0 | 3 | 1 |
| CUL236 | Advanced Baking Theory | 1 | 0 | 1 |
| English | 3 | 0 | 3 | |
| Social Science Elective | 3 | 0 | 3 | |
| Semester Total | 10 | 15 | 15 | |
| Spring Semester | Lec | Lab | Cr | |
| CHE112 | Nutrition | 3 | 0 | 3 |
| CUL222 | Food Service Management | 3 | 0 | 3 |
| CUL227 | Product Purchasing and Marketing | 2 | 0 | 2 |
| CUL237 | Advanced Cake Decorating and Design | 0 | 3 | 1 |
| CUL238 | Advanced Pastries and Plated Desserts | 0 | 3 | 1 |
| CUL239 | Petit Fours and Mignardise | 0 | 3 | 1 |
| CUL240 | Advanced Bakery Techniques | 0 | 3 | 1 |
| CUL241 | Advanced Pastry Theory | 1 | 0 | 1 |
| CUL242 | Testing and Practical Exam | 0 | 3 | 1 |
| Liberal Arts Elective | 3 | 0 | 3 | |
| Semester Total | 12 | 15 | 17 | |
| Second Year Degree Total | 32 | |||
| Total for A.S. Degree | 68 | |||
