academics

Pastry

Pastry Arts

DESCRIPTION

This two-year program prepares students for entry to mid-level employment in a variety of pastry venues.  It combines a foundation of pastry and management skills the industry demands.  The curriculum incorporates opportunities to learn and work in a student-operated pastry kitchen.  Summer employment in pastry arts complements the learning experience.  These workplace opportunities provide the student with hands-on knowledge and the benefit of work experience.

Technical Requirements

Pastry Arts candidates must:

  • Have an understanding and command of the English language.
  • Be capable of lifting and carrying at least twenty-five pounds unassisted.
  • Comprehend and use new career terminology.
  • Understand the necessity for personal hygiene, appearance, and etiquette when interacting with the public and display it for the duration of the school/working hours.
  • Have the physical and mental ability to satisfy the long hours, demands, and stress that embodies the pastry industry.
  • Must display complete knowledge of all safety rules/regulations in the workplace and fully comply with them.

Pastry Arts is a fast growing field with tremendous job potential.  Quality employees are always in high demand.  The Pastry Arts program provides opportunities for fulfilling jobs in all aspects of an exciting and growing industry. 

Students who successfully complete this program will be able to:

  • Demonstrate knowledge of the pastry kitchen and patisserie operations.
  • Produce product, purchase, price and cost goods for profit and sale in a pastry shop.
  • Demonstrate a strong foundation in fundamental baking techniques.
  • Demonstrate using procedures and terminology in creating formulas from basic ingredients.
  • Produce several regional ethnic pastries and desserts from within the United States and internationally.
  • Demonstrate the use of the different pieces of equipment in the kitchen.
  • Exhibit a strong sense of teamwork.
  • Be hired from entry-level to beginning supervisory positions in bake shops, hotels, and retail establishments.
  • Be able to manage, as a baker, a fully functioning pastry kitchen in smaller establishments.
  • Show the ability to use technology for the advancement of managerial duties in order to support pastry establishments.
  • Apply hospitality laws to any pastry kitchen/dining service venue.
  • Demonstrate basic knowledge in advanced pastry methods.
  • Showcase knowledge of nutritional baking and practices.

PASTRY ARTS DEGREE

 

First Year
Fall Semester

     
Course Number Title Lecture Lab Credits
CULA1460L Bakery Production 1 4 3
CULA1450L  Breads and Rolls 1 4 3
CULA1520L Sanitation & Safety  3 0 3
ENGL100L English Composition 4 0 4
ESNT1200L College Essentials 1 0 1
  Mathematics Elective 3 0 3
  Total 13 8 17
 

First Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1470L  Hot & Cold Plated Desserts 1 4 3
CULA1480L Cake Decorating 1 4 3
CULA1590L Cost Control 3 0 3
ENGL1230L  Business Communications 3 0 3
  Liberal Arts Elective 3 0 3
  Total 11 8 15
 

First Year
Summer Semester

     
Course Number Title Lecture Lab Credits
CULA2300L  Pastry Arts Coop (300 hours required) 0 9 3
  Total 0 9 3
 

Second Year
Fall Semester

     
Course Number Title Lecture Lab Credits
CULA2100L  Nutritional & Alternative Baking 1 4 3
CULA2200L  Advanced Cake Decorating 1 4 3
BIOL1290L Nutrition for Health and Fitness 3 0 3
  Social Science Elective 3 0 3
  Liberal Arts Elective 3 0 3
  Total 11 8 15
 

Second Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1490L  Baking and Pastry Technologies 3 0 3
CULA2250L  Advanced Pastry and Confections 1 4 3
CULA1580L  Restaurant Facility & Menu Design 1 4 3
CULA2310L  Pastry Arts Capstone 1 0 1
  Liberal Arts Elective 3 0 3
  Humanities/Fine Arts/Foreign Language Elective 3 0 3
  Total 12 8 16

Total Credits: 66

PASTRY ARTS CERTIFICATE

 

Fall Semester

     
Course Number Title Lecture Lab Credits
ENST1200L College Essentials 1 0 1
CULA1450L  Breads and Rolls 1 4 3
CULA1460 Bakery Production 1 4 3
CULA1520L Sanitation and Safety 3 0 3
CULA1480L Cake Decorating 1 4 3
  Total 7 12 13
 

Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1430L Advanced Cake Decorating 1 4 3
CULA1470L Hot and Cold Plated Deserts 1 4 3
CULA1490L Baking and Pastry Technologies 3 0 3
CULA2250L Advanced Pastry and Confections 1 4 3
  Total 6 12 12
 

Summer Semester

     
Course Number Title Lecture Lab Credits
CULA2300L  Pastry Arts Coop (300 hours required) 0 9 3
  Total 0 9 3

Gainful Employment Disclosure Statement

Total Credits: 28

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