Associate of Applied Science in Baking and Pastry Arts
Pursue a career as an Executive Pastry Chef
The mission of the Associate of Applied Science degree in Baking and Pastry Arts is to give students the skills in order to pursue careers as professional pastry chefs. This culinary and pastry degree program will stress the general skills required of all food service professionals from critical thinking and professionalism to an understanding of food safety, nutrition, and service, while emphasizing baking and pastry chef specific skills. If you want a career as a professional or executive pastry chef, you canrequest more information to start your pastry and baking career with the help of our Associate of Applied Science in Baking and Pastry Arts program.
Baking and Pastry Arts Program Requirements and Online Options
Students can complete the baking program through culinary school classroom instruction at our locations in Maryland and Virginia, or a combination of both online and classroom instruction. Students of our culinary & pastry degree will be required to complete 4-6 hours in the fifth quarter of the program of voluntary community service activities as a prerequisite for completion of their program of study.
| Credits Required | Number of Classes |
|---|
| Core Component |
58.5 |
13 |
| Electives |
9 |
2 |
| Arts and Sciences |
22.5 |
5 |
| Total Required for Graduation |
90 |
20 |
Student Disclosures
The U.S. Department of Education requires that we report and disclose certain information about our school programs in a clear, prominent, user-friendly, and easily understood manner. The intent of the requirement is to enable students to make an informed choice about a program of study. To this end, we have developed documents containing the following information:
- The tuition and fees;
- The employment rate(s);
- The median loan debt incurred by students;
- The on-time completion rate;
- The occupations that the program may prepare students to enter, along with links to the O*NET occupational profiles; and
- The graduation rate.
U.S. Department of Education references from 34 Code of Federal Regulations:
- Occupation (Sections 600.2, 600.4, 600.5, 600.6, 668.6, and 668.8)
- Gainful Employment Reporting and Disclosure Requirements (Section 668.6)
- Student Right-to-Know Act (Section 668.45(d)(3))
ACICS-Accrediting Council for Independent Colleges and Schools. Program level standards reporting requirement of student achievements.
- Retention rate by programs
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Click on each group of courses below to expand the course list and descriptions.
Core Requirements
Culinary Theory and Sanitation
Credits:: 4.5
Prerequisites:
This course focuses on basic food service sanitation practices and discussion of selected culinary topics. The selected topics will include: culinary professionalism, kitchen staples, basic kitchen tools and equipment, dairy products, and culinary weights and measures. Students will prepare for a nationally administrated sanitation examination. Food Usage and Supplemental Instructional Fee applies.
CUL111
Culinary Theory and Sanitation
4.5
Fundamentals of Baking
Credits:: 4.5
Prerequisites:
This course is designed to introduce preparation and production methods for baking. This course includes bake shop layout, work flow, and equipment; theory and production of yeast breads, quick breads, cakes and cookies; fruit, pudding and custard pies; and puff pastry and pate a choux items. Prerequisite: CUL111.
CUL160
Fundamentals of Baking
4.5
Artisan Bread
Credits:: 4.5
Prerequisites:
This course focuses on the art of bread baking from quick and yeast breads to laminated doughs and international and breakfast breads. Students will also learn how artisan baking differs from commercial bread baking. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK124
Artisan Bread
4.5
Cakes, Custards, and Creams
Credits:: 4.5
Prerequisites:
This course covers the wide range of smooth and creamy textured desserts including puddings, custards, mousses, soufflés, and ice cream. A range of cakes and pies will also be studied and prepared. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK134
Cakes, Custards, and Creams
4.5
Culinary Arts for Bakers
Credits:: 4.5
Prerequisites:
This course focuses on the basics of cooking including the preparation of sandwiches, appetizers, grains, vegetables, soups, salads, and meat/seafood cookery. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK144
Culinary Arts for Bakers
4.5
Specialty and Wedding Cakes
Credits:: 4.5
Prerequisites:
This course teaches students the advanced skills of cake decorating using a range of media. Students will work with royal icing, fondant, gum paste, and pastillage, just to name a few. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK154
Specialty and Wedding Cakes
4.5
Plated Desserts
Credits:: 4.5
Prerequisites:
In this course, students will learn the skills specific to a pastry chef who needs to create plated desserts. Desserts studied will include a range of both American and International works, while also teaching students how to work with fruits, liqueurs, and dessert sauces. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL160.
BAK164
Plated Desserts
4.5
Confectionary Production
Credits:: 4.5
Prerequisites:
In this class, students will focus on sweet confections including cookies, candies, and petit fours, while learning to create dessert displays using chocolate and sugar sculpture. Food Usage and Supplemental Instructional Fee applies. Prerequisite: CUL111.
BAK174
Confectionary Production
4.5
Advanced Culinary Theory
Credits:: 4.5
Prerequisites:
This course will introduce students to basic, practical application of culinary mathematics. Each
student will be required to use a calculator. Areas of study will include calculation of food cost, recipe yields, recipe costing, purchasing amounts, and other topics relevant to food service mathematics. Prerequisite: CUL111.
CUL170
Advanced Culinary Theory
4.5
Nutrition & Menu Planning
Credits:: 4.5
Prerequisites:
This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Students will create a variety of menus, each focusing on a different nutritional issue. In addition to nutrition concerns, students will discuss the basic elements of menu creation. Prerequisite: None.
CUL210
Nutrition & Menu Planning
4.5
Dining Room Service
Credits:: 4.5
Prerequisites:
The purpose of this course is to develop the skills of the future dining room server and to create a common language between the dining room and the kitchen. Through this course, we hopethat students, through theorectical and practical applications of table service, will gain an appreciation of all the elements of the front of the house. Supplemental Fee required. Prerequisite: None.
CUL215
Dining Room Service
4.5
Culinary Skills Externship I
Credits:: 4.5
Prerequisites:
This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience. Prerequisite: Satisfactory complettion of a minimum of four lab/kitchen classes or approval of Program Advisor or Dean.
CUL271
Culinary Skills Externship I
4.5
Hospitality Supervision
Credits:: 4.5
Prerequisites:
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise. Prerequisite: None.
HOS270
Hospitality Supervision
4.5
Arts and Sciences Requirements
See the Arts and Sciences Elective Pool Requirements