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 equipment specific to the baking and pastry industry.
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 terminology and communication protocols specific to the baking and pastry industry.

Entrance Requirements

Academic Entrance Requirements

• Completion of or concurrent enrollment in WR 121Z Composition I  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

¹

 Course carries a $185 per credit fee for lab and consumable materials.

Advising Notes

Fall start is recommended.

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.

All Baking and Pastry AAS students need to take:

• BAK 265 Comprehensive Retail Baking Operations or CUL 200 Comprehensive Kitchen Operations for the Restaurant Industry
• HM 190 Dining Room Operations
• Enrollment is limited in these courses. See your advisor about selecting fall, winter, or spring term for these courses.

BAK 298 Independent Study: Baking may also be available for pastry chef experiences during Elevation Restaurant lunch, including bread, plated desserts, and more. See your advisor.

See COCC Bookstore for culinary pastry kit and complete Cascade Culinary Institute uniform.

Culinary program fees of $185/credit for most lab-based courses with the CUL, BAK, or HM-prefixes cover food costs and equipment maintenance. Courses associated with Elevation Restaurant (such as HM 190,CUL 200, CUL 270, BAK 265) or lecture courses (such as CUL 102, CUL 104, HM 130, HM 150, HM 290) do not have additional culinary program fees.

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

¹

All Baking and Pastry students need to take:

• BAK 265 Retail Baking Operations or CUL 200 Kitchen Operations 
• HM190 Dining Room Operations
  Enrollment is limited in these courses. See your advisor about selecting fall, winter, or spring term for these courses.

²

BAK 298 Independent Study may also be available for pastry chef experiences during Elevation Restaurant lunch, including bread, plated desserts, and more. See your advisor.

³

See COCC Bookstore for culinary pastry kit and complete Cascade Culinary Institute uniform.