Baking and Pastry Arts

Course Description:

This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Course work includes specialty/artisan breads, desserts/pastries, decorative work, high-volume production and food marketing.

Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.


Course Sequencing

Academic Department: Public Service – Baking and Pastry Arts

Academic Code: A55130

Catalog Year to be effective: Fall 2015

Fall Semester I

Course Title Class Lab Contact Credit
CUL 110 Sanitation & Safety 2 0 4 2
CUL 110A Sanitation & Safety Lab 0 2 2 1
CUL 140 Culinary Skills I 2 6 8 5
CUL 160 Baking I 1 4 5 3
ENG 111 Expository Writing 3 0 3 3
CIS 111 Basic PC Literacy 1 2 3 2
           
  Totals 25 16

 Spring Semester I

Course Title Class Lab Contact Credit
BPA 150 Artisan & Specialty Bread 1 6 7 4
BPA 165 Hot and Cold Desserts 1 4 5 3
BPA 210 Cake Design & Decorating 1 4 5 3
CUL 260 Baking II 1 4 5 3
HRM 245 Human Resource Mgmt – Hosp 3 0 3 3
           
  Totals 25 16

 Summer Semester I

Course Title Class Lab Contact Credit
WBL 111 Work Based Learning I 0 0 10 1
WBL 115 Work Based Learning Seminar 1 0      1 1
  Social/Behavioral Elective 3 0 3 3
  Humanities/Fine Arts Elective 3 0 3 3
           
Totals 17 8

Fall Semester II

Course Title Class Lab Contact Credit
BPA 120 or BPA 130 Petit Fours & Pastries or European Cakes and Tortes 1 4 5 3
BPA 220 Confection Artistry 1 6 7 4
BPA 240 Plated Desserts 1 4 5 3
COM 110/231 Introduction to Communications/Public Speaking 3 0 3 3
WBL 121 Work Based Learning II 0 0 10 1
  Totals 30 14

 Spring Semester II

Course Title Class Lab Contact Credit
BPA 230 Chocolate Artistry 1 4 5 3
BPA 230A Chocolate Artistry Lab 0 2 2 1
BPA 250 Dessert/Bread Production 1 8 9 5
BPA 260 Pastry & Baking Marketing 2 2 4 3
MAT 110 Mathematical Measurement & Lit 3 0 3 3
Totals 23 15