Associate of Applied Science Degree
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.
Admission Dates: Summer, Fall, Winter, Spring
|BAKE||114||Artisan Chocolate &Confections||7|
|BAKE||120||Specialty Cakes and Design||6|
|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|
|Technical Elective - to be taken from BAKE or CULA courses||3|
Academic Core Requirements - 20 Credits
Total Program Credits
See Academic Core for a list of all applicable courses for each of the categories listed above.