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  1. Programs
  3. Baking and Pastry Arts

Baking and Pastry Arts

Horry-Georgetown Technical College

Associate's DegreeAcademicCIP: 12.0501

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

The Baking and Pastry Arts degree is the first of its kind in SC, and is designed to provide students with the knowledge, skills and values necessary to be successful in the baking and pastry industry, including the operations side of a bakery. Students who successfully complete the degree will be qualified to work in independent bakery/pastry shops, high-volume bakeries as well as hotels and restaurants.

Credits

70 credits

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

No locations specified.

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 51-3011.00

Skills

MonitoringSpeakingCritical ThinkingCoordinationTime ManagementJudgment and Decision MakingActive ListeningActive LearningSocial PerceptivenessManagement of Personnel ResourcesService Orientation

Knowledge

Production and ProcessingCustomer and Personal ServiceFood ProductionEnglish LanguageMathematicsPersonnel and Human ResourcesAdministration and Management

Abilities

Near VisionOral ComprehensionOral ExpressionProblem SensitivitySpeech RecognitionWritten ComprehensionDeductive ReasoningInformation OrderingVisual Color DiscriminationCategory FlexibilitySpeech ClarityInductive Reasoning

Tasks

  • Check products for quality, and identify damaged or expired goods.
  • Set oven temperatures, and place items into hot ovens for baking.
  • Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.

Technology

Time accounting softwareData base user interface and query softwareAnalytical or scientific softwareElectronic mail softwareEnterprise resource planning ERP softwareFinancial analysis software

Tools

Automatic dough pressesBagel dividersBagel kettlesBaguette moldersBain mariesBakers' couchesBakery cookie cuttersBakery muffin pansBaking framesBaking sheetsBalance scalesBarcode scannersBarquette moldsBench brushesBench knivesApple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakers

Work Values

AchievementIndependenceSupportRecognitionRelationshipsWorking Conditions
Career Pathways

Occupations this program prepares you for

  • Bakers51-3011.00
  • Chefs and Head Cooks35-1011.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Associate's Degree)

  • Oven temperature and humidity settings — adjust independently based on product type and batch size during a routine production run.
  • Ingredient measurements for multiple recipes — weigh and prepare batters, doughs, fillings, and icings with minimal oversight in a commercial bakery.
  • Mixing machine and steam kettle controls — configure time and speed settings to meet recipe specifications across standard product lines.
  • Dough proofing and pan-loading sequences — execute consistently and on schedule to maintain production throughput targets.
  • Product color and texture during baking — monitor and make real-time oven or conveyor speed adjustments to meet quality standards.
  • Raw material specifications — evaluate incoming ingredients against quality standards and flag non-conforming stock to a supervisor.
  • Damaged or expired goods — identify and segregate systematically during end-of-shift quality audits with limited direction.
  • Production time blocks — manage personal workflow across multiple bake cycles to meet daily output goals in a mid-size bakery.
  • ERP or time-accounting software — enter basic production data such as batch quantities and completion times as directed by facility procedures.
  • Coordination with co-workers on adjacent stations — communicate clearly to keep ingredient prep, mixing, and baking stages synchronized.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
64%
Placement Rate
55%