Program Overview

Baking and Pastry ArtsBaking and Pastry Arts


Business and Social Sciences Division, Room T302, (847) 543-2047

www.clcillinois.edu/programs/hcm
Degree:: Associate in Applied Science
Plan 22FK

The Baking and Pastry Arts program provides students with the knowledge and technical skills needed for employment in the baking and pastry industry. Students can pursue careers as bakers and pastry chefs in bakeries, restaurants, hotels, country clubs, retail stores and catering. Students acquire basic and advanced skills including artisan bread making, European tortes and pastries, chocolate work, frozen desserts, special diets and healthful baking. The program also prepares students for managerial positions in the pastry industry.

To complete an A.A.S., students are strongly encouraged to meet with an Academic Success Advisor to identify coursework that will meet degree requirements.


Recommended Plan of Study

First Semester

15 Credits

Course

Title

Hours

course ^

College Success Seminar

[2]

course

Introduction to Hospitality Industry

3

course

ServSafe: Food Service Sanitation

1

course

Patisserie I

5

course

Business Math or

course

Applied Mathematics I or

other higher Math Elective

3

course

Introduction to Psychology or

course

Industrial/Organizational Psychology

3

Second Semester

17 Credits

Course

Title

Hours

course

Patisserie II

5

course

Menu Marketing and Management

3

course

Purchasing and Inventory Control

3

course

Hospitality Supervision

3

Baking and Pastry Elective (see list below)

3

Third Semester

17-18 Credits

Course

Title

Hours

course

Patisserie III

5

course

Nutrition

3

Baking and Pastry Elective (see list below)

3-4

course

Fundamentals of Speech       or

course

Business and Professional Speaking or

course

Dynamics/Small Group Discussion or

course

Interviewing Strategies

3

Humanities or Fine Arts Elective*

3

Fourth Semester

18-19 Credits

Course

Title

Hours

course

Technical Composition I or

course

English Composition I

3

course

Advanced Pastry

5

course

Controlling Hospitality Costs

3

Baking and Pastry Elective (see list below)

3-4

course

Special Diets and Healthful Baking

4

Total Hours for A.A.S. Degree

67-69

Baking and Pastry Elective Options

Course

Title

Hours

course

Yeast Breads

3

course

Advanced Yeast Breads

3

course

Cake Decorating

4

course

Chocolate and Confections

3

course

Contemporary Restaurant Desserts

3

course

Culinary Arts Study Abroad

3

course

Culinary and Hospitality Internship

3

^ The credit for CLC 120, College Success Seminar, is an institutional requirement for graduation. It is not part of the program requirements but must be completed with a D or better.

For more information on recommended courses or program specific advising contact your Academic Success Advisor or the Business and Social Sciences Division at (847) 543-2047.