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:
- Synthesize the process of classical and contemporary baking and pastry techniques.
- Apply flavor profiling, ingredient selection, nutrition, and presentation principles.
- Use equipment specific to the baking and pastry industry.
- Apply diligent food and beverage management, leadership, customer service, and interpersonal skills.
- Apply rigorous food safety and sanitation practices.
- Demonstrate basic measuring, conversion, food costing, and yield management practices.
- Use terminology and communication protocols specific to the baking and pastry industry.
|Course ||Title ||Credits |
|BAK 110||Baking and Pastry Foundations I 1||4|
|BAK 140||Baking and Pastry Foundations II 1||4|
|BAK 170||Baking and Pastry Foundations III 1||4|
|BAK 180||Custards and Frozen Desserts 1||4|
|BAK 210||Modern Sugar and Chocolate Decor 1||4|
|BAK 215||Laminated Dough and Viennoiserie 1||4|
|BAK 220||Wedding Celebration and Specialty Cakes 1||4|
|BAK 240||The Craft of Artisan Breads 1||4|
|BAK 250||Petit Fours, Candies and Classical Mignardise 1||4|
|BAK 265||Comprehensive Retail Baking Operations||5-6|
|or CUL 270|
& CUL 269
| Culinary Arts Capstone|
and Culinary Capstone Preparatory
|BAK 280||Baking and Pastry Arts Industry Internship||10|
|CUL 101||Introduction to Culinary Arts 1||4|
|CUL 102||Food Safety and Sanitation||2|
|CUL 104||Applied Math for Culinary Arts||4|
|CUL 230||Culinary Nutrition and Applied Techniques of Healthy Cooking 1||4|
|HM 130||Hospitality Industry Supervision and Principles of Leadership||4|
|HM 150||Procurement, Ingredient Identification and Food Cost Control||3|
|HM 190||Dining Room Operations||5|
|HM 290||Career Success and eFolio Presentation||2|
|WR 121Z||Composition I||3-4|
|or BA 214|| Business Communications|
|CUL 200||Comprehensive Kitchen Operations for the Restaurant Industry||5|
|Plated Desserts and Presentation 1|
|Classical French Pastries 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|
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.