Baking & Pastry Arts - AS
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. Experience-based 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 2 terms of professionally focused 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 participate in 1 term of experiential education, which allows students to take part in food service operations in preparation for future careers. Possible sites include local and national hotels, restaurants, country clubs, resorts, casinos, spas and corporate food service providers. Eligibility requirements include a 2.0 grade point average and completion of all prerequisite coursework. Certain sites may require a 2.75 cumulative GPA. 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 1 year work experience in a full-service restaurant, hotel or resort, and who maintain a 3.25 cumulative grade point average.
Graduates of the Baking & Pastry Arts associate degree program are eligible, or may apply, for entrance into the following Bachelor of Science degree programs: Baking & Pastry Arts, Culinary Science, Baking & Pastry Arts and Food Service Management, Food & Beverage Entrepreneurship or Business Studies. Graduates of the Baking & Pastry Arts associate degree program are also eligible, or may apply, for entrance into the Culinary Arts Bachelor of Science degree program after completing a series of culinary lab classes. Certain requirements pertain to each of these bachelor degree programs, which are noted in their respective program descriptions.
Baking & Pastry Arts
A two-year program leading to an associate degree
|BPA1010||Fundamental Skills and Techniques||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|
|BPA1060||How Baking Works||3|
|BPA2015||Entremets and Petits Gâteaux||3|
|BPA2025||Advanced Artisan Bread Baking||3|
|COCA2699||College of Culinary Arts Intermediate Internship||13.5|
|Related Professional Studies|
|FSM1065||Food Safety and Sanitation Management *||1.5|
|FSM2025||Food and Beverage Cost Control||4.5|
|A&S Core Experience|
|Communications Foundation Courses||13.5|
|Advanced Composition and Communication|
One ILS course at the 2000 level
|A Survey of College Mathematics (or higher, based on student's placement)|
One course with an EASC attribute.
Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.
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, minor, 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.
- Applied Food Science, Innovation & Technology
- Baking & Pastry Arts
- Baking & Pastry Arts and Food Service Management
- Business Studies
- Food & Beverage Entrepreneurship
Please note the following campus considerations when choosing a Four-Year Option:
- Applied Food Science, Innovation & Technology is only offered at the Charlotte Campus.
- 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 Online and at the Charlotte, North Miami and Providence campuses for day students.