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Baking and Pastry Arts, A.A.S.

The Baking and Pastry Arts degree provides fundamental skills in baking and pastry arts. Students are employable in hospitality industry in the areas of baking and pastry. This degree requires a minimum of 64 credits in program requirements, program electives and general education as listed below.

For more information about Culinary Arts, please visit the program page.

Degree Requirements

Field of Study Code: CULIN.AAS.BAKE

Program Requirements
CULIN 1103Fast Casual Dining Operations2
CULIN 1108Culinary Measurements & Conversions2
CULIN 1109Culinary and Baking Nutrition1
CULIN 1120Sanitation1
CULIN 1170Baking Science and Techniques2
CULIN 1171Baking Fundamentals3
CULIN 1172Pastry Fundamentals3
CULIN 1173Foodtreprenuership2
CULIN 1174Cake Formula and Decorating Foundations2
CULIN 1175Specialty Baking3
CULIN 2152Food, Beverage and Equipment Purchasing3
CULIN 2176Intermediate Baking and Pastry 4
CULIN 2177Advanced Baking & Pastry Restaurant Production4
CULIN 2863Internship (Career & Technical Ed)3
HOSP 1100Introduction to the Hospitality Industry3
HOSP 1121Supervision in the Hospitality Industry3
Program Electives
Select five credits from any course in the Culinary Arts or Hospitality & Tourism program to satisfy this elective credit 15
General Education
Select 18 to 22 credits 118-22
Total Credits64-68
1

In addition to the courses listed above.

General Education Requirements

For general education requirements for the A.A.S. degree, please visit the A.A.S. degree catalog page.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredits
ENGLI 1101 English Composition I 3
HOSP 1100 Introduction to the Hospitality Industry 3
CULIN 1108 Culinary Measurements & Conversions 2
CULIN 1120 Sanitation 1 1
CULIN 1170 Baking Science and Techniques 1 2
CULIN 1171 Baking Fundamentals 1 3
 Credits14
Second Semester
Gen EdMathematics 3
Gen EdPhysical and Life Sciences 3-5
CULIN 1103 Fast Casual Dining Operations 1 2
CULIN 1109 Culinary and Baking Nutrition 1
CULIN 1172 Pastry Fundamentals 1 3
CULIN 1174 Cake Decorating Foundations 2
 Credits14-16
Summer Semester
CULIN 2860 Internship (Career & Technical Ed) 1 3
SPEEC 1100 Fundamentals of Speech Communication 3
 Credits6
Third Semester
Gen EdSocial and Behavioral Sciences 3
CULIN 1173 Concept Development for Bakeries 1 2
CULIN 1175 Specialty Baking 3
CULIN 2152 Food, Beverage and Equipment Purchasing 3
CULIN 2176 Intermediate Baking & Pastry Production 1 4
 Credits15
Fourth Semester
Gen EdHumanities and Fine Arts 3
CULIN 2177 Advanced Baking & Pastry Production 1 4
ElectiveProgram Elective 2-4
ElectiveProgram Elective 2-4
HOSP 1121 Supervision in the Hospitality Industry 3
 Credits14-18
 Total Credits63-69
1

Course has a prerequisite or concurrent enrollment.

Program Milestones

First Semester

  • Consider joining or visiting with a professional, cultural or interest-based Student Club.

Second Semester

  • If you have not done so yet this semester, it is important to make an appointment with a Faculty or Program Advisor to discuss your future academic progress.