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:
- 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 Requirements
Course List | 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 |
| 8 |
| Entremets 1 | |
| 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 | |
| Total Credits | 95-97 |
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
