Baking & Pastry Arts - B.S.
Effective Fall 2020, Johnson & Wales University will complete its transition from a term calendar to a semester calendar. Starting with the 2020–21 catalog, all programs will represent course requirements in semester credit hours rather than quarter credit hours. Students who started on terms and will finish their degree requirements on semesters should consult with their assigned academic counselor in Student Academic Services or faculty advisor on semester transition academic planning.
The bachelor's degree program in Baking & Pastry Arts is focused on advanced craft-based techniques complemented by the principles and science used in baking and pastry arts. The program integrates professional studies which prepare students for leadership roles within multiple venues of the industry. In the advanced technique laboratory classroom students are guided in developing their passion and vision as they master the disciplines of artisan breads, confections, sugar work, plated desserts, wedding cakes and chocolate showpieces while maintaining a food-safe environment.
Upon completion of the program, graduates are expected to:
Design, produce and present professional pastry and bread showpieces and sculptures as used for weddings, buffets and competitions.
Utilize formula substitutions and modifications to develop formulas and finished pastry and bread products that are balanced, flavorful and technically sound.
Prepare, produce and present pastry, baked products and desserts using multiple, classical and contemporary techniques at a professional level.
Apply FDA recommended food safety and sanitation principles to food and beverage products, tools and equipment used throughout the "flow of the food" in food and beverage operations.
Prepare, utilize and interpret financial documents related to food-service management operations.
Demonstrate professional leadership attributes necessary for operating responsibly in the food service industry.
In addition to the advanced craft and technique laboratory classes, students engage in professional studies courses in human resources and financial management, resulting in a curriculum that is directly aligned with the leadership needs of industry. General education courses add depth and breadth to the professional competencies as students engage in critical thinking, problem solving, and communication strategies that align with industry expectations.
The bachelor's degree culminates with an advanced internship experience where students continue to refine their pastry skills and experience the role of the pastry chef, placing an emphasis on supervisory skill development and managing resources which assists students in the preparation of future careers. Possible internship sites include local, national and international hotels, restaurants, country clubs, resorts, casinos, artisan bakeries, confectionery shops and wedding cake boutiques.
Note: All students interested in entering the Baking & Pastry Arts bachelor’s degree program must complete and submit an application to the program directors. Selection is based on previous academic performance, industry experience and professional recommendations.
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:||94.5|
|in Baking & Pastry Arts **|
|in Culinary Arts *, **|
|Third and fourth years:|
|BPA3010||Decorative Breads and Advanced Viennoiserie||3|
|BPA3015||Viennoiserie and Naturally Leavened Breads||3|
|BPA3020||Sensory Analysis in Contemporary Desserts||3|
|BPA3710||Tiered and Themed Cakes As of the 20/21 AY this course will be 3 semester credits||3|
|BPA4710||Advanced Petits Gateaux, Mini Pastries and Buffet Presentation||4.5|
|BPA4720||Advanced Chocolate and Sugar Artistry||4.5|
|COCA4799||College of Culinary Arts Advanced Internship This internship, currently shown in the catalog as 13.5 quarter credits, will be converted in 2020-21 to 12 semester credits, equivalent to 18 quarter credits.||18|
|Related Professional Studies|
|FSM3035||Supervision for Food Service Professionals||4.5|
|FSM3040||Food Service Financial Systems||4.5|
|A&S Core Experience|
One ILS course at the 4000 level
|Arts and Humanities||9|
|Ethics: A Global Perspective|
One course from a different discipline: ART, HIST, HUM‡, LIT, PHIL or REL
One course from ANTH°°, ECON, LEAD, PSCI or SOC
One course with an EASC attribute, at the 3000 level or higher.
|Four-Year Credit Total||182.5|
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.
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.
¶CAD courses are only offered in Providence.
±CHM courses are not offered in North Miami or Online.
°PHY courses are not offered in Charlotte.
°°ANTH courses are not offered in North Miami or Charlotte.
Students who graduate with a bachelor's degree must leave Johnson & Wales University with effective writing skills to fulfill the graduation writing requirement. These writing skills will be assessed at the completion of ENG1021 Advanced Composition and Communication. Students who have met the requirement of ENG1021 Advanced Composition and Communication or ENG1027 Honors Advanced Composition and Communications: Civic Discourse outside of Johnson & Wales University must fulfill the graduation writing requirement through successful completion of ENG0001 Writing Workshop.