Baking and Pastry Arts

The Associate of Applied Science in Baking and Pastry Arts program provides students with the culinary skills and artistic flair needed for a career in the dynamic food service industry. Taught by experienced chefs, this program focuses on the science and art of creating delicious baked goods and pastries. You will gain hands-on experience and prepare for an intensive externship. The program can be completed in as little as 15 months.

Curriculum

The Associate of Applied Science in Baking and Pastry Arts program requires 60 semester credit hours and is typically completed in four semesters (15 months). The curriculum includes core baking and pastry courses, arts and sciences requirements, and self-integration courses.

1. Year 1
   • Principles of Baking and Pastry ArtsBPA110
   • Basic Cakes and TartsBPA120
   • Artisan Breads and ViennoiserieBPA130
   • Retail BakingBPA228
   • Advanced Pastry DesignBPA235
   • Alternative BakingBPA245
   • Petit FoursBPA265
   • Baking and Pastry CapstoneBPA275
   • Culinary SkillsCAA101
   • Culinary TechniquesCAA111
   • Kitchen EssentialsCAA115
   • Banquet and Buffet ServiceCAA201
   • Procurement and Food Service Cost ControlCAA255
   • Culinary NutritionCAA260
   • Supervision for Food ServiceCAA270
   • Externship-CUL I-aCAA280
   • Externship-CUL I-bCAA285
   • Pantry KitchenCAA130
   • Retail ProductionCAA145
   • Principles of CommunicationCOM115
   • College CompositionENG110
   • Culture, Thought, and the Human ExperienceHUM205
   • College MathematicsMTH120
   • Introduction to PsychologyPSY105
   • Essentials for SuccessCAA100

Careers

Graduates of the Baking and Pastry Arts program are prepared for various roles within the food service industry.

• Artisan Baker/Bread Baker
• Bake Shops & Pastry Shops
• Catering Pastry Chef