The Professional Baker program is a quick, straight-line approach to an entry-level position in the baking profession. It is designed to give you a working knowledge of the procedures, ingredients, and dos and don’ts inherent in successfully functioning in a variety of baking environments, including in-store and independent establishments.

You will be equipped to prepare yeast breads and breakfast pastries, pies, cookies and a variety of pastries in both large and small quantities. Baking students have the opportunity to study in The Bakery, the university’s fully equipped retail bakery located on campus, which serves as a wholesale business for many restaurants and businesses throughout the city of Louisville and surrounding areas.


You will learn basic baking and culinary skills, nutrition, and food service sanitation to qualify for the necessary certification required by the industry. You’ll also learn advanced bread making and artisan bread baking techniques.

  • Sullivan is one of the top 20 hospitality schools in the U.S.
  • Students from the Baking & Pastry Arts program are nationally known and recognized for winning medals at the Culinary Olympics in Germany
  • The faculty teaching in the Baking & Pastry Arts program have credentials from the American Culinary Federation and the American Baking Institute
  • Our small, focused classes will help you with your studies

54 Credit Hours
Length: 9 months (day)
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.

Course Titles Credit Hours
Total Credit Hours 54
BFS 104 Basic Culinary Theory 4
BFS 106 Basic Culinary Skills Laboratory 6
CAM 134 Food Service Sanitation 4
CAM 174 Basic Nutrition 4
CAM 284 Food and Beverage Control 4
ENG 101 Composition I 4
FYE 101 Information Literacy 4
MTH 115 Principles of Mathematics 4
PBA 124 Baking Science 4
PBA 126 Baking Fundamentals 6
PBA 134 Artisan Theory 4
PBA 136 Advanced Techniques in Bread 6

What qualities should a Professional Baker Career Diploma student have?

Students interested in becoming bakers need to have a good work ethic, have some interest in science, the fundamental ingredients, and their functions within baked goods, especially bread, along with a similar patience to that of beer brewers.


Start Your Career in as Little as 9 Months.

Request More Info
Schedule a Visit!

Visiting us is the best way to get firsthand information about a Sullivan education.

Fields marked with a * are required.

By submitting this form, I agree that Sullivan University may call/text me, manually and/or by automated dialing system, at the telephone number or numbers I provided about educational products or services or about other products or services in which Sullivan University believes I may be interested. I understand that I am not required to consent or otherwise provide to Sullivan University my contact information or agree to be contacted as a condition of purchasing or receiving any products or services from Sullivan University.

Start typing and press Enter to search