Baking & Pastry Arts - AAS

The Baking & Pastry Arts associate degree program 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:

  • Utilize multiple classical and contemporary cooking and baking techniques to prepare, produce, and present baked products, pastries, and desserts
  • Perform the skills and techniques of professional artisanal bread baking and viennoiserie
  • Apply FDA recommended food safety and sanitation principles to food and beverage products, tools and equipment used throughout the flow of the food and beverage operation
  • Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability
  • Communicate professionally and exhibit appropriate decision making skills with respect for individual and team diversity as it applies to the food service industry

First-year Baking & Pastry Arts students rotate through two terms of hands-on laboratory classes. Emphasis is placed on skills development and techniques of combining basic ingredients to produce pastries, breads, cakes, frozen desserts, and chocolates.  Second-year laboratories emphasize advanced techniques in the preparation and production of cakes, entremets, artisan breads, plated desserts and sugar work.

The baking and pastry lab experience is complemented by a sound general education core and professional studies which include food and beverage cost control, nutrition, and a food safety course that, upon successful completion, results in a Food Safety Manager certification recognized by the Conference for Food Protection.

Baking & Pastry Internship

Associate degree students will participate in one term of experiential education which allows students to participate in food service operations in preparation for future careers. Possible sites include university owned or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and contract food service providers. Eligibility requirements for certain sites include a 2.75 cumulative GPA and completion of all prerequisite coursework. International internship opportunities at host company sites throughout the world may also be available for students who have met specific college eligibility requirements, have a minimum of one year work experience in a full-service restaurant, hotel or resort, and who maintain a 3.25 cumulative grade point average.

Baking & Pastry Arts

A two-year program leading to an Associate degree

Credits
Major Courses
BPA1010Fundamental Skills and Techniques3
BPA1015Classic Pastry3
BPA1020Pies and Tarts3
BPA1025Cookies and Petits Fours3
BPA1030Hot and Cold Desserts3
BPA1035Chocolates and Confections3
BPA1040Introduction to Cakes3
BPA1045Principles of Artisan Bread Baking3
BPA1050Viennoiserie3
BPA1060How Baking Works3
BPA2010Specialty Cakes3
BPA2015Entremets and Petits Gâteaux3
BPA2020Plated Desserts3
BPA2025Advanced Artisan Bread Baking3
BPA2030Sugar Artistry3
Applied/Experiential Learning
BPA2626Baking & Pastry Internship13.5
Related Professional Studies
DIET1010Introduction to Nutrition4.5
FSM1065Food Safety and Sanitation Management *1.5
FSM2025Food and Beverage Cost Control4.5
A&S Core Experience
Communications Foundation Courses 13.5
English Composition
Advanced Composition and Communication
Communication Skills
Mathematics4.5
A Survey of College Mathematics (or higher, based on student's placement)
Science4.5
One course from BIO^, CHM±, PHY° or SCI
A&S Electives4.5
One course with an EASC attribute.
Total Credits96.0
*

Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.

Visit Courses by Subject Code for a listing of all campus courses.

‡HUM courses are not offered in North Miami or Online.
^BIO courses are not offered in North Miami, Charlotte or Online.
±CHM courses are not offered in North Miami or Online.
°PHY courses are not offered in Charlotte or Online.
°°ANTH courses are not offered in North Miami or Charlotte.

NOTE: Students must pass MATH0010 Basic Mathematics or have equivalent placement scores to enroll in required math course(s).

In collaboration with academic colleges across all JWU campuses, JWU Study Abroad programs offer a variety of options for major, Arts & Science and elective credit at many price points for students during the academic year and summer. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications.

Four-Year Options:

Please note the following campus considerations when choosing a Four-Year Option:

  • Baking & Pastry Arts bachelor's degree program is only offered at the Providence Campus for day students.
  • Baking & Pastry Arts and Food Service Management is not available for Denver CE.
  • Business Studies is not available for Denver CE.
  • Food & Beverage Entrepreneurship is only offered at the Charlotte, North Miami and Providence campuses for day students.