Baking & Pastry Arts
(College of Culinary Arts)
Associate in Science (A.S.) Degree
The associate degree program in Baking & Pastry Arts provides students with practical education in baking and pastry production, while developing professionalism and excellence in academic achievement. Hands-on training is paired with academic courses resulting in a curriculum that is both dynamic and directly aligned with industry needs.
Upon completion of the program, graduates are expected to demonstrate the ability to
- Prepare, produce, and present pastry, baked products and desserts utilizing professional techniques.
- Apply food safety and sanitation principles in the preparation of food and beverage products.
- Utilize healthful baking and dessert preparation techniques to modify and develop formulas that are healthy and flavorful.
- Demonstrate professional leadership attributes necessary for operating responsibly in the food and beverage industry.
- Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effects on profitability.
First-year Baking & Pastry Arts students rotate through one term of academics which includes Food Safety and Sanitation and two terms of hands-on laboratory classes. Emphasis is placed on skills development and techniques of combining basic ingredients to produce classic pastries, basic breads, cakes and plated desserts.
The second year emphasizes advanced techniques in classical and international preparation and production of cakes, tortes and sugar work. Academic courses include leadership studies, nutrition, communication skills, and food and beverage cost control.
Baking & Pastry Internship
During pastry internship, students participate in actual public food service operations in preparation for future careers. Possible sites include university-owned or -operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, contract food service providers and bakeries. Eligibility requirements for certain sites include a 2.75 cumulative GPA and completion of all prerequisite coursework. Additionally, select students have the opportunity to participate in international internships at host company sites throughout the world, which are chosen by the university. In addition to meeting specific college eligibility requirements, students interested in completing internship in a targeted country must maintain a 3.25 cumulative grade point average and have a minimum of one year of work experience in a full-service bakery or similar experience in a hotel, resort or restaurant.
Upon completion of the Baking & Pastry Arts associate degree program, graduates may find employment in hotels, clubs and resorts, retail bakeries, restaurants and wholesale pastry shops.
Graduates of this program are eligible, or may apply, for entrance into the following bachelor of science degree programs: Baking & Pastry Arts, Baking & Pastry Arts and Food Service Management, Culinary Nutrition or Food Service Entrepreneurship. Certain requirements pertain to each of these bachelor’s degree programs, which are noted in their respective program descriptions.
Baking & Pastry Arts
A two-year program leading to the associate in science degree.
Credits Major Courses | ||
| BPA1010 | Fundamental Skills and Techniques | 3 |
| BPA1015 | Classic Pastry | 3 |
| BPA1020 | Pies and Tarts | 3 |
| BPA1025 | Cookies and Petits Fours | 3 |
| BPA1030 | Hot and Cold Desserts | 3 |
| BPA1035 | Chocolates and Confections | 3 |
| BPA1040 | Introduction to Cakes | 3 |
| BPA1045 | Principles of Artisan Bread Baking | 3 |
| BPA1050 | Viennoiserie | 3 |
| BPA1060 | How Baking Works | 3 |
| BPA2010 | Specialty Cakes | 3 |
| BPA2015 | Entremets and Petits Gateaux | 3 |
| BPA2020 | Plated Desserts | 3 |
| BPA2025 | Advanced Artisan Bread Baking | 3 |
| BPA2030 | Sugar Artistry | 3 |
| Pastry Arts Applications | ||
| BPA2626 | Baking & Pastry Internship | 13.5 |
| Related Professional Studies | ||
| FSM1065 | Food Safety and Sanitation Management * | 1.5 |
| FSM2025 | Food and Beverage Cost Control | 4.5 |
| General Studies | ||
| ENG1020 | English Composition | 4.5 |
| ENG1021 | Advanced Composition and Communication | 4.5 |
| ENG1030 | Communication Skills | 4.5 |
| LEAD2001 | Foundations of Leadership Studies | 4.5 |
| NUTR2001 | Introduction to Nutrition | 4.5 |
| Math | One math course 1000 level or higher based on student's placement assessment | 4.5 |
| Science | One SCI-designated course ** | 4.5 |
| Total Credits | 96.0 | |
| * | Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement. |
| ** | Students who plan to enter the Culinary Nutrition program should select SCI1015 Introduction to Life Science. |
NOTE: Students must pass MATH0010 Basic Mathematics or have equivalent placement scores to enroll in required math course(s).
