Curriculum & Outcomes

Baking Arts

Associate of Applied Science Degree
100 Credits

Program Mission: The Baking Arts AAS degree prepares students for employment opportunities in a professional pastry kitchen, bakeshop, or business with professional product lines.

Students develop academic knowledge and occupational skills that are required for job acquisition, retention and advancement. The Baking Arts program and degree is recognized and accredited by the American Culinary Federation (ACF). In addition, graduates will earn a variety of National Restaurant Association Educational Foundation (NRAEF) certifications to add to their portfolio. Upon graduation, students will be eligible to receive their initial ACF certifications at the Certified Pastry Culinarian (CPC) level.

Baking Arts AAS degree graduates will:

  • Be prepared for a range of entry level positions in the field
  • Properly manipulate chocolate and sugar
  • Create a wide-range of pastries including cakes, candies, sugar, chocolate, and centerpieces demonstrating advanced techniques
  • Obtain basic culinary skills
  • Be prepared for certification from the American Culinary Federation as a Certified Pastry Culinarian
  • Obtain basic management skills including costing and menu planning, safety and sanitation, and employee supervision
  • Apply marketing and profitability concepts in a bakeshop environment
  • Demonstrate critical thinking, teamwork, communication, global and cultural awareness, and technical and information literacy skills
  • Meet Social Science, Humanities, Written Communication, and Quantitative Reasoning distribution area outcomes

It is the student's responsibility to discuss sequencing and work out their individual schedule with a counselor or adviser. Any developmental coursework a student may be required to complete may increase the program length.

Academic Plan    

Admission Dates: Summer, Fall, Winter, Spring

Program Requirements

BAKE 110 Cake Decoration 5
BAKE 114 Artisan Chocolate &Confections 7
BAKE 120 Specialty Cakes and Design 6
BAKE 122 Artisan Breads 7
CULA 116 Culinary Skills & Concepts 9
CULA 124 Introduction to the Front of the House 6
CULA 127 Introduction to Baking 12
CULA 128 Food Service Safety & Sanitation 4
CULA 130 Supervision & Management 3
CULA 137 Nutrition in Food Service 4
CULA 142 Costing & Menu Planning 3
CULA 195 Capstone, Portfolio, Masterpiece Dinner 5
CULA 196 Internship,Externship/Cooperative 5
Technical Elective - to be taken from BAKE or CULA courses 3

Academic Core Requirements - 20 Credits

Written Communication 5
Humanities 5
Quantitative Reasoning 5
Social Science 5

Total Program Credits


See Academic Core for a list of all applicable courses for each of the categories listed above.