The Associate in Occupational Science degree in Pastry Arts prepares students for entry-level work in the baking trade as a Journeyman baker, cake decorator or confectioner.
Courses focus on the theory, practice and hands-on work of the bread and pastry field. Students work with industry professionals in several bakeries, kitchens and the Grossinger Dining Room. Students will also take courses in Hospitality Purchasing, Cost Control and Human Resources to round out their knowledge. They will receive ServSafe and TIPS certifications as part of their coursework.
Graduates of the Pastry Arts – AOS will have demonstrated:
- Industry standard, entry-level skills
- Professionalism in themselves and their work
- The ability to creatively solve culinary problems and develop skills to evaluate their own and that of others
- Technical, cognitive, and creative thinking skills with professional and tangible results
The SUNY Sullivan
The Catskill Hospitality Institute at SUNY Sullivan prepares students who are passionate about hospitality service industries.
Hands-On Experience & Knowledge
Our program prepares students who are passionate about culinary service industries. Our students gain hands-on, real-world skills and knowledge to position themselves to perform locally and globally, with pride, enthusiasm and with levels of service that exceed expectations.
Real-World, Live-Action Classrooms
Our associate degree programs deliver a hands-on, immersive experience that put our graduates on the leading edge of industry standards and equip them with skills that are highly desirable to employers.
Experience That’s Real and Relevant
Students work alongside industry professionals in several bakeries, kitchens and the Grossinger Dining Room. Courses in Hospitality Purchasing, Cost Control, and Human Resources as well as ServSafe and TIPS certifications prepare our graduates in all aspects of culinary business.
Intro to Food & Baking
Sanitation & Safety
Human Resource Management
Principles of Marketing
Principles of Baking
Art of Confection
Fundamentals of Speech
Bread & Roll Production
Hospitality Cost Control
Free Elective by Advisement
Banquet & Catering Practices
Applied Nutrition Lab
Advanced Baking Techniques