Baking and Pastry Arts - Associate of Applied Science (AAS)

Description

The Baking and Pastry Arts Associate of Applied Science is designed to expose students to the step-by-step process, from foundation to advanced skills, of classical and contemporary baking and pastry techniques and to serve as a competency-based learning experience that prepares students for a successful career in the hospitality industry.

The program is accredited by the American Culinary Federation

Program Learning Outcomes

Upon successful completion of the program, students will be able to:

  1. Synthesize the process of classical and contemporary baking and pastry techniques. 
  2. Apply flavor profiling, ingredient selection, nutrition, and presentation principles.
  3. Use baking and pastry industry-specific equipment.
  4. Apply diligent food and beverage management, leadership, customer service, and interpersonal skills.
  5. Apply rigorous food safety and sanitation practices.
  6. Demonstrate basic measuring, conversion, food costing, and yield management practices.
  7. Use baking and pastry industry-specific communication.

Entrance Requirements

Academic Entrance Requirements

  • Completion of or concurrent enrollment in WR 121 Academic Composition or BA 214 Business Communications
  • Completion of MTH 015 Basic Mathematics or minimum placement Math Level 7

Additional Program Costs (BEYOND STANDARD TUITION/FEES AND TEXTBOOKS)

Material Costs

  • Oregon Liquor Control Commission service permit: $28.65
  • Knives, uniforms, and additional supplies: approximately $1,500

Enrollment Fees

  • Specified courses: $185 per credit fee for lab and consumable materials (see program requirements for courses with these fees indicated with: courses1)

Course Requirements

Course Title Credits
Core Courses
BAK 110Baking and Pastry Foundations I 14
BAK 140Baking and Pastry Foundations II 14
BAK 170Baking and Pastry Foundations III 14
BAK 180Custards and Frozen Desserts 14
BAK 210Modern Sugar and Chocolate Decor 14
BAK 220Wedding Celebration and Specialty Cakes 14
BAK 240The Craft of Artisan Breads 14
BAK 250Petit Fours, Candies and Classical Mignardise 14
BAK 265Comprehensive Retail Baking Operations5
or CUL 200 Comprehensive Kitchen Operations for the Restaurant Industry
BAK 280Baking and Pastry Arts Industry Internship6
CUL 101Introduction to Culinary Arts 14
CUL 102Food Safety and Sanitation2
CUL 104Applied Math for Culinary Arts4
CUL 230Culinary Nutrition and Applied Techniques of Healthy Cooking 14
CUL 270Culinary Arts Capstone5
HM 130Hospitality Industry Supervision and Principles of Leadership4
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 190Dining Room Operations5
HM 290Career Success and E-Folio Presentation2
WR 121Academic Composition3-4
or BA 214 Business Communications
Baking & Pastry Specialization List
Choose 16 credits from the following: 16
Laminated Dough and Viennoiserie 1
Entremets 1
Plated Desserts and Presentation 1
Classical French Pastries 1
Advanced Sugar Decor and Chocolate Sculpting 1
Artisan Breads with Heirloom Whole Grains 1
Advanced Wedding, Celebration, and Specialty Cakes 1
International Exchange Preparation
Applied Harvesting and Food Preservation Principles 1
Advanced Skill Development and Culinary Competition Mastery 1
Total Credits95-96

Advising Notes

The Baking and Pastry AAS is designed for students planning to enter their chosen field after completion. Often only selected credits are considered transferable to public or private baccalaureate institutions.

Performance Standards

  • Academic Requirements:

    • Students must have a 2.0 cumulative GPA to earn a COCC certificate or degree.

    • All courses in the program must be completed with a grade of C or higher.

Sample Plan

Sample Plan Grid
First Year
FallCredits
BAK 110Baking and Pastry Foundations I4
CUL 102Food Safety and Sanitation2
CUL 104Applied Math for Culinary Arts4
WR 121
Academic Composition
Business Communications
3-4
 Credits13-14
Winter
BAK 140Baking and Pastry Foundations II4
CUL 101Introduction to Culinary Arts4
HM 130Hospitality Industry Supervision and Principles of Leadership4
BAK 180Custards and Frozen Desserts4
 Credits16
Spring
BAK 170Baking and Pastry Foundations III4
HM 150Procurement, Ingredient Identification and Food Cost Control3
HM 190Dining Room Operations5
 Credits12
Summer
BAK 280Baking and Pastry Arts Industry Internship6
 Credits6
Second Year
Fall
CUL 230Culinary Nutrition and Applied Techniques of Healthy Cooking4
Choose one course from the Baking & Pastry Specialization List4
BAK 250Petit Fours, Candies and Classical Mignardise4
BAK 220Wedding Celebration and Specialty Cakes4
 Credits16
Winter
Choose two course from the Baking & Pastry Specialization List8
BAK 265
Comprehensive Retail Baking Operations
Comprehensive Kitchen Operations for the Restaurant Industry
5
BAK 240The Craft of Artisan Breads4
 Credits17
Spring
CUL 270Culinary Arts Capstone5
BAK 210Modern Sugar and Chocolate Decor4
Choose one course from the Baking & Pastry Specialization List4
HM 290Career Success and E-Folio Presentation2
 Credits15
 Total Credits95-96

Outside of
expected

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