Baking and Pastry Arts, A.A.S.

The Baking and Pastry Arts degree provides an education and hands-on training in the fundamental skills necessary for a career and mobility in the baking and pastry industry. This degree requires a minimum of 62 credits in program requirements, program electives, and general education, as listed below.

For more information about Culinary Arts, please visit the program page.

Degree Requirements

Field of Study Code: CULIN.AAS.BAKE

Course List
Code	Title	Credits
Program Requirements
HOSP 1100	Introduction to the Hospitality Industry	3
CULIN 1120	Sanitation	1
CULIN 1108	Culinary Measurements & Conversions	2
CULIN 1170	Baking Science and Techniques	2
CULIN 1171	Baking Fundamentals	3
CULIN 1101	Introduction to Culinary Arts	3
CULIN 1109	Culinary and Baking Nutrition	1
CULIN 1172	Pastry Fundamentals	3
CULIN 1175	Specialty Baking	3
CULIN 1103	Fast Casual Dining Operations	2
CULIN 1174	Cake Formula and Decorating Foundations	3
HOSP 1121	Supervision in the Hospitality Industry	3
CULIN 2152	Food, Beverage, and Equipment Purchasing	2
CULIN 2176	Intermediate Baking and Pastry	4
CULIN 1173	Foodtreprenuership	2
CULIN 2177	Advanced Baking & Pastry Restaurant Production	4
Program Electives
Select five credits from the following courses to satisfy this elective credit: ¹		5
CULIN 1190	Food & Wine Passport
CULIN 2178	Artistic Chocolate and Sugar
CULIN 2179	Artisan Bread and Viennoiserie
CULIN 2180	Cake Decorating Techniques
CULIN 2863	Internship (Career & Technical Ed)
General Education
Select 18 to 22 credits ¹		18-22
Total Credits		64-68

¹: In addition to the courses listed above.

General Education Requirements

For general education requirements for the A.A.S. degree, please visit the A.A.S. degree catalog page.

Suggested Semester Sequence

Plan of Study Grid
First Semester		Credits
ENGLI 1101	English Composition I	3
HOSP 1100	Introduction to the Hospitality Industry	3
CULIN 1108	Culinary Measurements & Conversions	2
CULIN 1120	Sanitation ¹	1
CULIN 1170	Baking Science and Techniques ¹	2
CULIN 1171	Baking Fundamentals ¹	3
	Credits	14
Second Semester
Gen Ed	Mathematics	3
Gen Ed	Physical and Life Sciences	3-5
CULIN 1103	Fast Casual Dining Operations ¹	2
CULIN 1109	Culinary and Baking Nutrition	1
CULIN 1172	Pastry Fundamentals ¹	3
CULIN 1174	Cake Formula and Decorating Foundations	3
	Credits	15-17
Summer Semester
CULIN 2860	Internship (Career & Technical Ed) ¹	3
SPEEC 1100	Fundamentals of Speech Communication	3
	Credits	6
Third Semester
Gen Ed	Social and Behavioral Sciences	3
CULIN 1173	Foodtreprenuership ¹	2
CULIN 1175	Specialty Baking	3
CULIN 2152	Food, Beverage, and Equipment Purchasing	2
CULIN 2176	Intermediate Baking and Pastry ¹	4
	Credits	14
Fourth Semester
Gen Ed	Humanities and Fine Arts	3
CULIN 2177	Advanced Baking & Pastry Restaurant Production ¹	4
Elective	Program Elective	2-4
Elective	Program Elective	2-4
HOSP 1121	Supervision in the Hospitality Industry	3
	Credits	14-18
	Total Credits	63-69

¹: Course has a prerequisite or concurrent enrollment.

Program Milestones

First Semester

Consider joining or visiting with a professional, cultural or interest-based Student Club.

Second Semester

If you have not done so yet this semester, it is important to make an appointment with a Faculty or Program Advisor to discuss your future academic progress.