Baking and Pastry

Associate in Applied Science

This degree will focus on providing students with a complete program emphasizing the importance of mastering basic skills that lead to the ability to produce the highest quality baking and pastry product, while preparing students for executive-level positions by teaching and reinforcing management techniques, ordering methods, menu planning and pricing, financial considerations, and computer technology.

Students are required to take the Placement Test and, if applicable, complete all mathematics and reading courses with a C or better, up to and including MATH074-Introduction to Algebra II and ENGL080-Reading/Writing II. General Education courses may be taken as offered during the program.

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;
  • Relate the importance of participation in community service activities;
  • Work effectively in teams;
  • Explain the environmental and conservation issues related to the culinary industries;
  • Demonstrate the knowledge and skills appropriate for entry-level positions in the baking and pastry culinary field;
  • Articulate the need and value of life-long learning as it relates to career goals;
  • Compare and contrast traditional and nontraditional career opportunities;
  • Meet baking and pastry industry expectations through on-the-job training;
  • Demonstrate industry sanitation standards;
  • Demonstrate industry equipment safety standards;
  • Demonstrate effective communication and computation skills;
  • Create classic and artisan yeast products, quick breads and puff dough;
  • Create classical and decorative pastries;
  • Create classical confectionary display pieces in a variety of mediums;
  • Evaluate and interpret menus and recipes in terms of human nutrition and apply principles in menu planning and food preparation;
  • Differentiate the skills necessary for employees versus supervisors and evaluate the leadership styles of management;
  • Explain and apply the basic cooking methods as applied to vegetables, starches and proteins;
  • Compare and contract food quality in relationship to final product, cost and customer expectations.
Courses Credits
GENERAL EDUCATION COURSES
When a general education course is not specified, refer to the list of approved General Education courses.
ENGL101-Composition I
3
ENGL102-Composition II
3
General Education Science course
4
CISM125-Introduction to Computers
3
General Education Social Science course
3
Choose one: HIST101, HIST102, HUMT201 or HUMT202
3
General Education course
3
TOTAL GENERAL EDUCATION CREDITS
22
PROGRAM COURSES
*HOSP132-Food Service Sanitation
1
ALHT160-Essentials of Culinary Nutrition
3
CUBP100-Introduction to Culinary, Baking and Pastry
3

CUBP101-Baking Theories and Applications

3
CUBP105-Culinary Foundations
2
CUBP110-Fundamentals of Baking
2
CUBP120-Basic Pastry Preparation
2
CUBP210-Advanced Baking
2
CUBP211-Principles of Baking Artisan Breads
2
CUBP220-Advanced Classical Pastry
2
CUBP221-Advanced Decorative Concepts in Pastry Arts
2
CUBP222-Specialty Cakes
2
CUBP223-Elements of Wedding Cake Design
2
CUBP224-Centerpiece Artistry
2
CUBP225-Classical Confections
2
CUBP226-International Pastry Preparation
2
CUBP227-Retail Bakery Production and Management
3
Choose HOSP134-Restaurant Operations or CULA134-Kitchen Operations
4
CULN280-Cooperative Education
1
TOTAL PROGRAM CREDITS
42
TOTAL CREDITS REQUIRED FOR DEGREE:
64

(BAKI) EFFECTIVE FALL 2013

*Prerequisite to be taken before or concurrent to program courses or student may show proof Servsafe Certification