Baking and Pastry Option

Culinary Arts, Associate in Applied Science

Baking and Pastry Option

spring-registration-calloutThe Baking and Pastry Option provides students with an opportunity to explore their interest in the pastry field while maintaining fundamental concepts in core culinary courses. Students may use this degree to transfer to a four-year institution.

Students are required to take the Placement Test and, if applicable, complete, with a grade of C or better, MATH073-Introduction to Algebra I and ENGL080-Reading and Writing II. General Education courses may be taken as offered during the program.

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For additional information, visit the Academy of Culinary Arts home page or contact the culinary department at (609)343-4944.

Upon Completion of this program students will be able to:

  • Demonstrate an understanding of professionalism and exceptional work ethics;
  • Actively participate in community activities;
  • Work effectively in teams;
  • Identify environmental and conservation issues related to the culinary industries;
  • Demonstrate the knowledge and skills appropriate for entry-level culinary positions;
  • Practice life-long learning as it relates to career goals;
  • Compare and contrast traditional and nontraditional career opportunities;
  • Identify industry expectations through job training;
  • Identify industry sanitation standards;
  • Acquire American Culinary Federation certification;
  • Know and apply industry equipment safety standards;
  • Demonstrate effective communication and computation skills;
  • Apply basic baking and pastry theories;
  • Create classic and artisan yeast products, quick breads and puff dough;
  • Create classic and decorative pastries;
  • Create classic confectionary display pieces in a variety of mediums;
  • Evaluate and interpret menus and recipes in terms of human nutrition.
Program requirements
Courses Credits
GENERAL EDUCATION COURSES
22 credits
When a general education course is not specified, refer to the list of approved General Education courses.
Communication
 (6 credits)
    ENGL101-Composition I
3
    ENGL102-Composition II
3
Mathematics-Science-Technology
 (7 credits)
    General Education Science course
4
    CISM125-Introduction to Computers
3
Social Science
 (3 credits)
    General Education Social Science course
3
Humanities
 (3 credits)
    Choose one: HIST101, HIST102, HUMT201 or HUMT202
3
General Education Elective
 (3 credits)
    General Education course
3
TOTAL GENERAL EDUCATION CREDITS
22
PROGRAM COURSES
38 credits
HOSP132-Food Service Sanitation
1
CUBP101-The Science Behind the Ingredients
2
CUBP110-Foundations of the Bakeshop
2
CUBP120-Introduction to the Art of Pastry
2
CUBP150-Plated Desserts
2
CUBP160-Baking for Alternative Tastes
1
CUBP210-Advanced Baking Techniques
2
CUBP211-The Art of Bread Making
2
CUBP222-Specialty Cakes
2
CUBP225-Classical Confections
2
CUBP227-Retail Bakery Production Management
3
CUBP240-Borders, Piping and Runouts
1
CUBP250-Artistry in Chocolate
1
CULN111-Culinary Fundamentals
2
CULN113-Fundamentals of Garde Manger 2
CULN114-Purchasing Inventory Cost Management 1
CULN125-Kitchen Foundations: Stocks, Soups, Sauces 2
CULN175-Nutrition for the Culinary Professional 2
CULN232-Advanced Dining Room 2
CULN235-A la Carte Restaurant Production
2
CULN/CUBP Elective(s)
2
TOTAL PROGRAM CREDITS
38
TOTAL CREDITS REQUIRED FOR DEGREE:
60

(BAKG) EFFECTIVE FALL 2022

Students must complete a Cooperative Education/Internship/Externship/Service-Learning requirement (400 documented hours).

RECOMMENDED SEQUENCE OF COURSES

This is a table of program requirements
Course Code Course Name Course Credits
First Semester (14 credits)
ENGL101 Composition I 3
HOSP132 Food Service Sanitation 1
CULN111 Culinary Fundamentals 2
CUBP101 The Science Behind the Ingredients 2
CUBP110 Foundations of the Bakeshop 2
CUBP210 Advanced Baking Techniques 2
CUBP120 Introduction to the Art of Pastry 2
Second Semester (16 credits)
CISM125 Introduction to Computers 3
CULN125 Kitchen Foundations: Stocks, Soups, Sauces 2
CUBP211 The Art of Bread Making 2
CUBP150 Plated Desserts 2
CULN113 Fundamentals of Garde Manger 2
CUBP240 Borders, Piping and Runouts 1
CULN114 Purchasing Inventory Cost Management 1
CUBP227 Retail Bakery Production Management 3
Third Semester (14 credits)
Gen. Ed General Education Science course 4
ENGL102 Composition II 3
CULN175 Nutrition for the Culinary Professional 2
CULN232 Advanced Dining Room 2
CULN235 A la Carte Restaurant Production 2
CUBP160 Baking for Alternative Tastes 1
Fourth Semester (16 credits)
Choose HIST101, HIST102, HUMT201 or HUMT202 3
Choose General Education course 3
Gen Ed Social Science course 3
CUBP222 Specialty Cakes 2
CUBP225 Classical Confections 2
CUBP250 Artistry in Chocolate 1

This sequence of courses presumes completion of all required developmental courses as suggested by the Placement Test in reading, writing, and mathematics. Some courses can also be taken during the Summer or Online.