Baking and Pastry Arts - Associate of Applied Science (AAS)
Description
The Baking and Pastry Arts AAS is designed to expose students to the step-by-step process, from foundation to advanced skill mastery, of classical and contemporary baking and pastry techniques and to serve as a competency-based learning experience that prepares students for a successful career within the hospitality industry.
Learning Outcomes
- Synthesize the process of classical and contemporary baking & pastry techniques and demonstrate proficiently.
- Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles.
- Demonstrate proficiency in the use of baking & pastry industry-specific equipment.
- Apply diligent food and beverage management, leadership, customer service, and interpersonal skills.
- Identify and apply rigorous food safety and sanitation practices.
- Demonstrate basic measuring, conversion, food costing, and yield management practices.
- Demonstrate proficiency in the use of baking & pastry industry-specific communication.
Entrance Requirements
Academic Entrance Requirements
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Enrollment in or completion of WR 121 Academic Composition or BA 214 Business Communications.
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Minimum placement scores resulting in MTH 060 Beginning Algebra I placement (equivalent to CUL 090 Applied Math for Culinary Arts) or completion of MTH 020 Pre-Algebra.
Additional Program Costs (beyond standard tuition/fees and textbooks)
Material costs
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$23 OLCC Liquor Control Card.
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Additional costs for books, knives and supplies approximately $1,500.
Enrollment fees
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Specified courses carry a $185 per credit course fee for lab and consumable materials (estimated at $9600).
Course Requirements
| Course | Title | Credits |
|---|---|---|
| Core Courses | ||
| 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 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 280 | Baking and Pastry Arts Industry Internship | 6 |
| CUL 090 | Applied Math for Culinary Arts | 4 |
| CUL 101 | Introduction to Culinary Arts 1 | 4 |
| CUL 102 | Food Safety and Sanitation | 2 |
| CUL 200 | Comprehensive Kitchen Operations for the Restaurant Industry | 5 |
| CUL 230 | Culinary Nutrition and Applied Techniques of Healthy Cooking 1 | 4 |
| CUL 270 | Culinary Arts Capstone | 5 |
| 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 E-Folio Presentation | 2 |
| WR 121 | Academic Composition | 3-4 |
| 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 | ||
| Introduction to Business | ||
| Entrepreneurship | ||
| International Exchange Preparation | ||
| Applied Harvesting and Food Preservation Principles 1 | ||
| Advanced Skill Development and Culinary Competition Mastery 1 | ||
| Total Credits | 95-96 | |
| 1 | Course carries a $185 per credit fee for lab and consumable materials. |
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
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Academic Requirements:
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Students must have a 2.0 cumulative GPA to earn a COCC certificate or degree.
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All courses in the program must be completed with a grade of C or higher.
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Additional Requirements:
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None
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Sample Plan
| First Year | ||
|---|---|---|
| Fall | Credits | |
| BAK 110 | Baking and Pastry Foundations I | 4 |
| CUL 090 | Applied Math for Culinary Arts | 4 |
| CUL 102 | Food Safety and Sanitation | 2 |
| WR 121 or BA 214 | Academic Composition Business Communications | 3-4 |
| Credits | 13-14 | |
| Winter | ||
| BAK 140 | Baking and Pastry Foundations II | 4 |
| CUL 101 | Introduction to Culinary Arts | 4 |
| HM 130 | Hospitality Industry Supervision and Principles of Leadership | 4 |
| BAK 180 | Custards and Frozen Desserts | 4 |
| Credits | 16 | |
| Spring | ||
| BAK 170 | Baking and Pastry Foundations III | 4 |
| HM 150 | Procurement, Ingredient Identification and Food Cost Control | 3 |
| HM 190 | Dining Room Operations | 5 |
| Credits | 12 | |
| Summer | ||
| BAK 280 | Baking and Pastry Arts Industry Internship | 6 |
| Credits | 6 | |
| Second Year | ||
| Fall | ||
| BAK 210 | Modern Sugar and Chocolate Decor | 4 |
| CUL 230 | Culinary Nutrition and Applied Techniques of Healthy Cooking | 4 |
| Choose one course from the Culinary Specialization List | 4 | |
| BAK 220 | Wedding Celebration and Specialty Cakes | 4 |
| Credits | 16 | |
| Winter | ||
| BAK 240 | The Craft of Artisan Breads | 4 |
| CUL 200 | Comprehensive Kitchen Operations for the Restaurant Industry | 5 |
| Choose two course from the Culinary Specialization List | 8 | |
| Credits | 17 | |
| Spring | ||
| BAK 250 | Petit Fours, Candies and Classical Mignardise | 4 |
| CUL 270 | Culinary Arts Capstone | 5 |
| Choose one course from the Culinary Specialization List | 4 | |
| HM 290 | Career Success and E-Folio Presentation | 2 |
| Credits | 15 | |
| Total Credits | 95-96 | |
