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Baking and Pastry Arts, A.A.S.

The Baking and Pastry Arts degree provides an education and hands-on training in the fundamental skills necessary for a career and mobility in the baking and pastry industry. This degree requires a minimum of 62 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
HOSP 1100Introduction to the Hospitality Industry3
CULIN 1120Sanitation1
CULIN 1108Culinary Measurements & Conversions2
CULIN 1170Baking Science and Techniques2
CULIN 1171Baking Fundamentals3
CULIN 1101Introduction to Culinary Arts3
CULIN 1109Culinary and Baking Nutrition1
CULIN 1172Pastry Fundamentals3
CULIN 1175Specialty Baking3
CULIN 1103Fast Casual Dining Operations2
CULIN 1174Cake Formula and Decorating Foundations3
HOSP 1121Supervision in the Hospitality Industry3
CULIN 2152Food, Beverage, and Equipment Purchasing2
CULIN 2176Intermediate Baking and Pastry 4
CULIN 1173Foodtreprenuership2
CULIN 2177Advanced Baking & Pastry Restaurant Production4
Program Electives
Select five credits from the following courses to satisfy this elective credit: 15
CULIN 1190
Food & Wine Passport
CULIN 2178
Artistic Chocolate and Sugar
CULIN 2179
Artisan Bread and Viennoiserie
CULIN 2180
Cake Decorating Techniques
CULIN 2863
Internship (Career & Technical Ed)
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 Formula and Decorating Foundations 3
 Credits15-17
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 Foodtreprenuership 1 2
CULIN 1175 Specialty Baking 3
CULIN 2152 Food, Beverage, and Equipment Purchasing 2
CULIN 2176 Intermediate Baking and Pastry 1 4
 Credits14
Fourth Semester
Gen EdHumanities and Fine Arts 3
CULIN 2177 Advanced Baking & Pastry Restaurant 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.