Academic Program Mission Statement:
The baking and pastry arts sector of the culinary industry offers many opportunities for career growth in restaurants, bakeries, cafes, hotels, non-commercial foodservice, catering, research and development, and culinary entrepreneurship. Through hands-on kitchen and bakery classes in addition to an industry internship, students will develop the necessary bakery production skills, pleasing garnishing aesthetics and practical recipe costing skills needed to enter the workforce. The fusing of theoretical and practical cooking skills in the classroom, completing an industry internship and experiencing service learning will prepare students to become successful in the baking and pastry arena within the culinary industry.
Student Learning Outcomes:
- Demonstrate knowledge of production and plating methods for a variety of baked goods, desserts, and confectioneries.
- Demonstrate the principles of proper sanitation and hygiene methods and the safe and proper use of a variety of tools and equipment used in professional baking.
- Demonstrate the skills for problem solving, decision making and critical thinking used in the operation of a baking or pastry operation.
- Demonstrate effective communication skills needed to work as a team member.
- Demonstrate an understanding of social responsibility, both local and global, as it relates to the baking and pastry industry.
- Demonstrate the ability to conform to professional standards as they relate to good business ethics.
Recommended Course Sequencing:
Please see course descriptions for prerequisites. All courses are 3 credits unless otherwise indicated.
CU100 Culinary Concepts & World Flavors
CU104 Bakeshop I: Breads and Rolls
CU106 Bakeshop II: Desserts
CU107 Fundamental Cooking Skills I
CU108 Fundamental Cooking Skills II
CU209 Artisan Bread Baking
EN105 Advanced English Composition *
HU100 Foundations of Liberal Arts **
MH103 Integrated Algebra (4 credits) *
Arts and Science Elective
CU299 Culinary Arts Internship
CU206 Classical/Contemporary Pastries
CU208 Professional Dining Room
CU215 Chocolate/Sugar Confectionery
CU223 Cake Artistry
C 228 Bakery Operations
EN206 Introduction to Literature
Arts & Science Elective
Humanities or Psychology or Social Science Electives (2)
Total Credits Required for Graduation: 64
* by placement
** If you have 15 or more accepted transfer credits, you may replace HU100 with an Arts and Sciences elective.