Baking and Pastry Arts, AAS
The Associate of Applied Science in Baking and Pastry degree introduces students to the skill set critical to the professional baker and pastry chef. Students are introduced to basic commercial baking techniques including those needed to produce basic and advanced breads, cakes, pies, tarts, petits fours, classic and contemporary pastries as well as opportunities to specialize through course offerings in celebration cakes, chocolate and confections, artisan breads and showpieces. The program emphasizes professionalism through skills development while cultivating the pride and passion necessary for success in the competitive commercial baking and pastry industry. The program features courses in baking, pastry, and contemporary cakes and desserts with the culmination of learning in a baking and pastry internship at the "Pastry Kiosk". The award-winning program and its students have been recognized with numerous medals from the American Culinary Federation and the Société Culinaire Philanthropique. Students completing the AAS in Baking and Pastry Arts are strongly encouraged to complete the BBA in Hospitality Management with the Culinary Management Specialization. Qualified students may vie for an opportunity to study abroad in Italy. The program level objectives for students completing the AAS in Baking and Pastry Arts are as follows:
- To explain the basic principles of sanitation and safety and to be able to apply them in the foodservice operations.
- To apply the fundamentals of baking science and equipment knowledge to prepare a variety of commercial baked goods.
- To demonstrate skills in more advanced decorating techniques and more complex preparations of pastry, confections and dessert products.
- To recognize skills needed for the transition from employee to supervisor including styles of leadership, personnel management and business management including mathematical functions related to foodservice operations.
- To evaluate the hospitality industry, the organizational structure and basic functions of departments within hospitality and foodservice establishments, and career opportunities in the field.
- To describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. To apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
- To practice the overall concept of purchasing and receiving practices in quality foodservice operations.
- To achieve a 75 or higher on the ACF Certified Pastry Culinarian® (CPC) national certification exam.
Requirements
| Code | Title | Credits |
|---|---|---|
| Major-Related Courses | ||
| HP-101 | Introduction to the Hospitality & Tourism Industry | 3 |
| HP-111 | Restaurant Operations Management | 3 |
| HP-153 | Baking and Pastry I - Lecture | 2 |
| HP-153L | Baking and Pastry I - Lab | 1 |
| HP-165 | Baking & Pastry Arts II | 3 |
| HP-253 | Techniques of Nutritional and Healthy Cooking (lecture) | 2 |
| HP-253L | Techniques of Nutritional & Healthy Cooking (lab) | 1 |
| HP-265 | Contemporary Cakes & Desserts | 3 |
| HP-275 | Baking and Pastry Arts Practicum | 3 |
| HP-294 | Pastry Cafe Internship | 3 |
| Major Area Electives | 6 | |
| Major-Related Courses Subtotal | 30 | |
| General Education and Related Courses | ||
| EN-111 | College Writing and Critical Analysis | 3 |
| EN-121 | Analytical Thinking, Writing & Research | 3 |
| EN-206 | Professional Writing and Presentation | 3 |
| IT-115 | Electronic Spreadsheet Applications | 3 |
| LA-122 | Fundamentals of Communication | 3 |
| MA-115 | Quantitative Reasoning | 3 |
| MG-105 | Personal Financial Management | 3 |
| Liberal Arts Elective(s) | 6 | |
| Open Elective | 3 | |
| General Education and Related Courses Subtotal | 30 | |
| Total Credits | 60 | |
Recommended Sequence
| Semester 1 | Credits | |
|---|---|---|
| HP-101 | Introduction to the Hospitality & Tourism Industry | 3 |
| HP-153 | Baking and Pastry I - Lecture | 2 |
| HP-153L | Baking and Pastry I - Lab | 1 |
| EN-111 | College Writing and Critical Analysis | 3 |
| LA-122 | Fundamentals of Communication | 3 |
| MG-105 | Personal Financial Management | 3 |
| Credits | 15 | |
| Semester 2 | ||
| HP-111 | Restaurant Operations Management | 3 |
| HP-165 | Baking & Pastry Arts II | 3 |
| EN-121 | Analytical Thinking, Writing & Research | 3 |
| LA-ELE | Liberal Arts Elective | 3 |
| MA-115 | Quantitative Reasoning | 3 |
| Credits | 15 | |
| Semester 3 | ||
| HP-265 | Contemporary Cakes & Desserts | 3 |
| HP-253 | Techniques of Nutritional and Healthy Cooking (lecture) | 2 |
| HP-253L | Techniques of Nutritional & Healthy Cooking (lab) | 1 |
| EN-206 | Professional Writing and Presentation | 3 |
| IT-115 | Electronic Spreadsheet Applications | 3 |
| LA-ELE | Liberal Arts Elective | 3 |
| Credits | 15 | |
| Semester 4 | ||
| HP-275 | Baking and Pastry Arts Practicum | 3 |
| HP-294 | Pastry Cafe Internship | 3 |
| HP-ELE | Hospitality Management Elective 1 | 3 |
| LA-ELE | Liberal Arts Elective 1 | 3 |
| Open Elective | 3 | |
| Credits | 15 | |
| Total Credits | 60 | |
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Major Area and Open Electives should be chosen based upon advisement and area of concentration.