Baking and Pastry

Associate of Applied Science Degree
Recommended basic skills standards are

• AAA 090
• ENG 060
• MAT 030
• REA 090

Culinary Arts continues to be one of the fastest growing career fields in the world. The culinary profession is a field different from most others, as it demands unusual circumstances and lengthy hours. The traits necessary to become a Culinarian are dedication, endurance and ambition. Upon completion, the student will be able to work in a professional establishment as a second cook or station supervisor.

Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of ENG 060; MAT 030, and REA 090. Students must see a faculty advisor before registering for this program.

This two year program is designed for students seeking advanced employment in the baking and pastry field as assistant pastry chefs, or as a bakeshop station chef. During the course of study students will learn and demonstrate basic baking skills, equipment, decorating, show pieces, breads, advanced desserts, and wedding cakes. Students will also be trained in sanitation, cost controls, purchasing, management skills, and nutrition.

Examinations will be given throughout the program. Once a student completes the AAS Baking and Pastry Arts Program, they can apply for certification with the American Culinary Federation as becoming a Certified Pastry Cook (CPC). Students must be Junior Members of the ACF at the time of graduation. Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of ENG 060; MAT 030, and REA 090. Students must see a faculty advisor before registering for this program.

General Education Courses

Additional required courses

Certificate

This program will prepare students for employment in baking and the art of pastries. The certificate program will develop the students’ skills and understanding in the areas of chocolates, confections items, ice creams and frozen desserts, yeast products, quick breads, sculpted items, sugar work, use of fruits, and national desserts. Students completing the certificate program could find employment in these specific areas: baker, baking assistant, journeyman baker, cake decorator, candy maker, or pastry cook. Examinations will be given throughout the duration of the program. Please contact a faculty advisor before registering for this program.