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Baking and Pastry Arts A.A.S. (Plan 22FK)

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Business and Social Sciences Division

Award Type

Associate in Applied Science A.A.S.

Catalog Description

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 Advisor to identify coursework that will meet degree requirements.

Once the program has been completed, students should be able to:

Apply principles of safety and sanitation in food service operations.

Apply food service and sanitation methods.

Apply principles of nutrition.

Apply baking fundamentals in a professional setting.

Demonstrate baking and pastry techniques and procedures.

Use a variety of baking and pastry tools and equipment.

Demonstrate an understanding of the specialized areas of pastry.

Apply knowledge of food and supply costs.

Relate food service operations to sustainability.

Create dessert and buffet menus according industry standards.

Apply knowledge of dessert and pastry presentations.

Supervise and assist in the development of employees.

Recommend or modify business procedures to meet changing needs.

Total Hours for Completion

64-66

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