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Associate of Applied Science in Baking and Pastry Arts The mission of the AAS Degree in Baking and Pastry Arts is to give students the skills in order to pursue careers as pastry chefs. This 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-specific skills.
Degree Overview
AAS Degree Program Core Requirements
The AAS Degree program includes core requirements, elective requirements, and general education requirements. The total requirement is 90 quarter credits and normally takes 60 weeks to complete. Students 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. Students should note that all courses are not offered each term.
Core Requirements
Electives Requirements
Arts and Sciences Requirements
Artisan Breads - BAK124
Credits: 4.5Prerequisites: CUL160
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.
Cakes, Custards, and Creams - BAK134
Credits: 4.5Prerequisites: CUL160
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.
Culinary Arts for Bakers - BAK144
Credits: 4.5Prerequisites: None
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.
Specialty and Wedding Cakes - BAK154
Credits: 4.5Prerequisites: CUL160
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.
Plated Desserts - BAK164
Credits: 4.5Prerequisites: CUL160
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.
Confectionary Production - BAK174
Credits: 4.5Prerequisites: None
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.
Culinary Theory and Sanitation - CUL111
Credits: 4.5Prerequisites: None
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.
Fundamentals of Baking - CUL160
Credits: 4.5Prerequisites: CUL110, CUL120
This course examines the preparation and production methods for baking. It includes bake shop layout, work flow, and equipment; theory and production of yeast breads; theory and production of quick breads; theory and production of cakes and cookies; production of fruit, pudding and custard pies; production of puff pastry and pate choux items.
Advanced Culinary Theory - CUL170
Credits: 4.5Prerequisites: CUL111 OR Test out of CUL170 OR Permission from Dean OR Student has prior collegiate math experience
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.
Nutrition and Menu Planning - CUL210
Credits: 4.5Prerequisites: None.
This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Assignments will include readings from textbooks, written exams and projects in which students will create a variety of menus, each focusing on a different style of menu. In addition to nutrition concerns, students will discuss the basic elements of menu creation in general.
Dining Room Service - CUL215
Credits: 4.5Prerequisites: CUL142, CUL152, CUL162
This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. Through theoretical and practical application of table service, students will gain an appreciation of the elements of the front of the house.
Culinary Skills Externship I - CUL271
Credits: 4.5Prerequisites: CUL111
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.
Hospitality Supervision - HOS270
Credits: 4.5Prerequisites: HOS220 or BUS112
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry to help supervisors deal with demands handed down from higher management levels, guests, and government agencies; as well as, demands from employees they supervise. It is also designed to meet the immediate, as well as, long-term goals of hospitality supervisors.
International Desserts - BAK232
Credits: 4.5Prerequisites: CUL160
This course is designed to introduce students to the history and preparation of a variety of international pastries and desserts. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies.
Food Sensitivities and Spa Desserts - BAK233
Credits: 4.5Prerequisites: CUL160
This course is designed to introduce preparation and production methods for bakery/pastry products for food sensitivities. This course includes theory and production of desserts, breakfast items, cakes and cookies designed for low fat, gluten free, lactose intolerant, diabetic, and vegan people. Food Usage and
Supplemental Instructional Fee applies.
Holiday Breads - BAK234
Credits: 4.5Prerequisites: CUL160
This course focuses on the art of holiday bread baking including quick, yeast, international, and breakfast breads. Students will also learn how breads have symbolic significance during various holidays from all over the world. Food Usage and Supplemental Instructional Fee applies.
Chocolate Arts - BAK235
Credits: 4.5Prerequisites: None
This course introduces students to the art of working with chocolate. Topics include: chocolate tempering, cutting shapes, transfer sheets, display pieces, and candies. Food Usage and Supplemental Instructional Fee applies.
Sugar Arts - BAK236
Credits: 4.5Prerequisites: None
This course introduces students to the art of working with sugar and the design of showpieces. Students will be exposed to the idea of sugar as art, covering techniques in poured, pulled, blown, and spun sugar. Food Usage and Supplemental Instructional Fee applies.
Introduction to Business - BUS100
Credits: 4.5Prerequisites: None
This course provides a background on business and management. Students will discuss human relations, organizational structure, communications, technology in business, and strategic planning.
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Principles of Accounting I - BUS112
Credits: 4.5Prerequisites: None
This course is an introduction to the basics of accounting procedures. Topics include, accounting techniques and cycles, billings, balance sheets, and financial statements.
Principles of Management - BUS135
Credits: 4.5Prerequisites: None
This course presents management theory and the functions of planning, organizing, directing, staffing and controlling. This course also focuses on the application of management principles to realistic work-related situations.
Purchasing and Receiving - CUL240
Credits: 4.5Prerequisites: CUL110, CUL114 or CUL120
This course examines the basic aspects of procurement within the foodservice industry. Topics include ordering, menu forecasting, and delivery schedules. The course also introduces receiving, proper storage and handling techniques, and inspections of deliveries and invoices. Students will learn basics of electronic purchasing, inventory controls, FIFO, security, legal and ethical aspects of procurement and resources available in the industry.
Catering - CUL241
Credits: 4.5Prerequisites: None
This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events.
Food Science - CUL270
Credits: 4.5Prerequisites: CUL110, CUL120 or CUL114
This course is designed to introduce students to scientific principles related to food preparation.
Culinary Skills Externship II - CUL272
Credits: 4.5Prerequisites: CUL111
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.
Culinary Skills Externship III - CUL273
Credits: 4.5Prerequisites: CUL111
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.
Current Topics in Culinary Arts I - CUL291
Credits: 4.5Prerequisites: Permisson of Dean
This course provides students discussion and problem solving in current topics in the Culinary Arts field. Topics will be announced in the current term schedule.
Current Topics in Culinary Arts II - CUL292
Credits: 4.5Prerequisites: Permisson of Dean
This course provides students discussion and problem solving in current topics in the Culinary Arts field. Topics will be announced in the current term schedule.
Current Topics in Culinary Arts III - CUL293
Credits: 4.5Prerequisites: Permisson of Dean
This course provides students discussion and problem solving in current topics in the Culinary Arts field. Topics will be announced in the current term schedule.
Current Topics in Culinary Arts IV - CUL294
Credits: 4.5Prerequisites: Permisson of Dean
This course provides students discussion and problem solving in current topics in the Culinary Arts field. Topics will be announced in the current term schedule.
Current Topics in Hotel and Event Management I - HOS291
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
Current Topics in Hotel and Event Management II - HOS292
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
Current Topics in Hotel and Event Management III - HOS293
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
Current Topics in Hotel and Event Management IV - HOS294
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
College Composition - ENG111
Credits: 4.5Prerequisites: None
This course focuses on reviewing grammar, sentence structure, punctuation skills, and style points required for effective written communication. Students use a standard handbook and apply proofreading skills to all types of written communications. The student is guided in learning writing as a process: understanding audience and purpose, exploring ideas and information, composing, revising, and editing.
Principles of Ethics - HUM110
Credits: 4.5Prerequisites: None
This course focuses on the application of ethics to personal and professional life. Positive and negative sides of behavior and how this affects self-image and self-respect will be discussed.
Spanish I - HUM210
Credits: 4.5Prerequisites: None
This course uses vocabulary and structure through a series of activities designed for realistic communication which allow students to achieve both written and spoken Spanish language skills. Through reading, dialogue, and associated study, students develop an understanding of the language and cultural distinctions of Spanish speakers worldwide.
Fundamentals of Mathematics - MAT110
Credits: 4.5Prerequisites: None
This course provides an introduction to the basic techniques of mathematics and applies them to problem solving in different areas of business and industry.
College Algebra - MAT210
Credits: 4.5Prerequisites: None
This course explores a series of algebraic concepts including rational expressions, radicals and exponents, quadratic equations, systems of equations, and applications.
Social Psychology - PSY110
Credits: 4.5Prerequisites: None
This course provides an application of the Psychological principles to the development of a stable social framework within business and personal environments.
General Science - SCI110
Credits: 4.5Prerequisites: None
This course examines scientific concepts and principles in an integrated manner to provide an overview of the sciences. Topics include physics, astronomy, chemistry, earth science, and biology as a means to address areas such as growing global population, limited resources and the fragile environment.
