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 MATH071-Foundational Math and/or 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 confectionery 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 - 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 - 41 credits
*HOSP132-Food Service Sanitation
1
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
CULA134-Kitchen Operations
3
CULN200-Applied Culinary Nutrition
3
CULN280-Cooperative Education
1
TOTAL PROGRAM CREDITS
41
TOTAL CREDITS REQUIRED FOR DEGREE:
63

(BAKI) EFFECTIVE SPRING 2016

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

 
RECOMMENDED SEQUENCE OF COURSES
First Semester
ENGL101 Composition I 3
HOSP132 Food Service Sanitation 1
CUBP100 Introduction to Culinary, Baking and Pastry 3
CUBP105 Culinary Foundations 2
CUBP110 Fundamentals of Baking 2
CUBP210 Advanced Baking 2
CUBP120 Basic Pastry Preparation 2
Second Semester
Gen. Ed General Education Science course 4
CUBP101 Baking Theories and Applications 3
CUBP211 Principles of Baking Artisan Breads 2
CUBP220 Advanced Classical Pastry 2
CUBP221 Advanced Decorative Concepts in Pastry Arts 2
CULN200 Applied Culinary Nutrition 3
Third Semester
CULN280 Cooperative Education 1
CISM125 Introduction to Computers 3
ENGL102 Composition II 3
CUBP222 Specialty Cakes 2
CUBP223 Elements of Wedding Cake Design 2
CULA134 Kitchen Operations 3
CUBP224 Centerpiece Artistry 2
Fourth Semester
Choose HIST101, HIST102, HUMT201 or HUMT202 3
Choose General Education course 3
Gen Ed Social Science course 3
CUBP225 Classical Confections 2
CUBP226 International Pastry Preparation 2
CUBP227 Retail Bakery Production and Management 3
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.