Baking and Pastry Arts concentration

The Bristol Culinary Arts Program offers a Baking and Pastry Arts Career concentration focusing on desserts, bread products, showpieces, and cake creation.

This unique program will help you build a solid foodservice foundation through access to our high-quality, affordable programs. The Baking and Pastry Arts concentration helps you develop the practical skills and theoretical knowledge you will need in order to work as pastry and bakery personnel in a variety of entry-level and advanced positions. Many Bristol Baking and Pastry Arts graduates also continue their education at four-year institutions.

Some of the featured courses in the competitive Associate in Applied Science in Culinary Arts Baking and Pastry Arts concentration program include:

• Essentials of Baking and Advanced Pastry Arts
• Art of the Cake
• Showpiece and Display

Take the Next Step

For more information and to learn about this program:

• View the Bristol Baking and Pastry Arts concentration Program Overview and Courses in the Academic Catalog.
• Learn more about admissions requirements or attend an info session.
• Learn about the Culinary program and admission requirements.

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Bristol Community College’s Culinary Arts Program Coordinator Gloria M. Cabral, CCE, AAC, is the recipient of the 2021 Joseph Amendola Award presented by the American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF). The prestigious Joseph Amendola Award is presented to a pastry chef or master baker devoted to their career, their profession, and to the mentoring of young individuals who will be future pastry chefs.

The American Academy of Chefs (AAC) award was established in memory of Joseph Amendola, who touched the lives of students in countless ways with his dedication to teaching, his amazing talent as an ice sculptor, his engaging personality, and his infectious passion for baking.

For more information about the 2021 Joseph Amendola Award and Culinary Arts Program Coordinator Gloria M. Cabral, please click here.