Baking and Pastry Arts (AAS)

Degree: Associate in Applied Science

Major: Baking and Pastry Arts

Minimum Credits Required for Graduation: 70

Program Description: A degree program that prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service.

General Education Requirements - 19 Credits

Mathematics

Select one of the following.

Humanities

Select one of the following (Note: Ethics is the preferred course):

Social Sciences

Select one of the following.

Communications

Select one of the following.

Required Major Courses - 48 Credits

Major Elective Courses - 3 Credits

Complete 3 credits from the following with the advice and consent of your adivsor:

Sample Pathway - Baking and Pastry Arts

First Year - Fall Semester - 16 Credits

First Year - Spring Semester - 15 Credits

First Year - Summer Semester - 6 Credits

BKP 125 - Hot and Cold Desserts

Mathematics

Select one of the following. One mathematics course is required for this degree. At the discretion of the division dean, a mathematics course, not listed below, may be credited toward this requirement.

Second Year - Fall Semester - 15 Credits

Communications

Select one of the following.

Social Sciences

Select one of the following.

Second Year - Spring Semester - 15 Credits

Major Elective Course

Select one of the following courses with the advice and consent of your advisor:

Humanities

Select one of the following. (Note: Ethics is the preferred course):

Second Year - Summer Semester - 3 Credits

CUL 297 - Advanced Stagerie