Baking & Pastry Arts
(College of Culinary Arts)
Bachelor of Science (B.S.) Degree
The College of Culinary Arts has designed a four-year curriculum that combines practical education in baking and pastry production with leadership training and general studies courses to prepare students for careers as executive pastry chefs. In the Baking & Pastry Arts bachelor of science degree program students are guided in building skills to master their visions to create artisan breads, confections, sugar works, plated desserts, wedding cakes and chocolate showpieces. During their junior year, students rotate through two terms of academic courses and one term of intensive advanced laboratories. Laboratory courses build hands-on skills in advanced baking and pastry arts techniques.
Upon the completion of the program, graduates are expected to demonstrate the ability to
- Prepare, produce and present pastry, baked products, and desserts at a professional level.
- Apply comprehensive principles in operating a safe food operation.
- Prepare, utilize and interpret financial documents related to food service management operations.
- Utilize healthful baking and dessert preparation techniques to modify and develop formulas that are healthy and flavorful.
- Communicate professionally and exhibit ethical decision making with respect for individual and team diversity as it applies to the food and beverage industry.
During their senior year, students experience one term of experiential education, which includes internship. During pastry internships, 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, artisan bakeries, confectionary shops and wedding cake boutiques and are production oriented in nature, with emphasis on supervisory skill development and management and pastry skill refinement. Along with another advanced lab and academics, students participate in “real world” activities which allow them to experience the role of the pastry chef in baking and pastry operations.
Qualified students have the opportunity to replace their internship experience with a summer study abroad program experience. Student teams of 20–26 join with faculty plus international schools to study regional specialties and techniques in baking & pastry. Recent programs have been in Switzerland and Italy. The program combines classroom and practical industry experience.
Upon completion of the bachelor’s degree program in Baking & Pastry Arts, students will be prepared to enter the food service industry in positions such as assistant pastry chef and executive pastry chef trainee.
Note: All students interested in entering the Baking & Pastry Arts bachelor’s degree program must complete and submit an application to the program director. Selection is based on previous academic performance, industry experience and professional recommendations. Students must have a minimum GPA of 3.0.
Baking & Pastry Arts
A four-year program leading to the bachelor of science degree for two-year Baking & Pastry Arts and Culinary Arts* program graduates.
|First two years:||96|
|Associate in Science (A.S.) Degree in Baking Pastry Arts **|
|Associate in Science (A.S.) Degree in Culinary Arts *, **|
|Third and fourth years:|
|BPA3010||Advanced Decorative Breads||3|
|BPA3015||Naturally Leavened Breads and Advanced Viennoiserie||3|
|BPA3020||Sensory Analysis in Contemporary Desserts||3|
|BPA3030||Advanced Petits Gâteaux||3|
|BPA4010||Baking and Pastry Buffet Presentation||3|
|BPA4015||Tiered and Themed Decorated Cakes||3|
|BPA4020||Advanced Wedding Cake Design||3|
|BPA4025||Advanced Chocolates and Confections||3|
|BPA4030||Advanced Sugar Artistry||3|
|BPA4199||Advanced Baking and Pastry Internship (or Study Abroad)||13.5|
|Related Professional Studies|
|FSM3035||Supervision for Food Service Professionals||4.5|
|FSM3040||Food Service Financial Systems||4.5|
|LIT3015||Food In Film And Literature||4.5|
|PHIL3040||Ethics of Business Leadership||4.5|
|SOC2020||Culture and Food||4.5|
|SPAN1011||Conversational Spanish I: Specialized Vocabulary ***||4.5|
|Electives||Three courses with an EASC attribute selected from offerings within the School of Arts & Sciences which may be used towards an arts & sciences concentration||13.5|
|Four-Year Credit Total||190.0|
Culinary Arts associate in science degree graduates enrolling in the bachelor of science degree in Baking & Pastry Arts must complete all A.S. Baking & Pastry Arts laboratory courses.
Students entering this program with an Associate in Occupational Science Degree may be required to complete additional quarter credit hours of general education courses.
SPAN1011 Conversational Spanish I: Specialized Vocabulary is the recommended language.
General Studies courses may be applied to Arts & Sciences concentrations.
NOTE: Students who graduate with a bachelor of science degree must leave Johnson & Wales University with effective writing skills. These writing skills will be assessed at the completion of ENG1021 Advanced Composition and Communication.