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
CULA146L Bakery Production 1 4 3
CULA145L  Breads and Rolls 1 4 3
CULA152L Sanitation & Safety  3 0 3
ENGL100L English Composition 4 0 4
ESNT120L College Essentials 1 0 1
  Mathematics Elective 3 0 3
  Total 13 8 17
 

First Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA147L  Hot & Cold Plated Desserts 1 4 3
CULA148L Cake Decorating 1 4 3
CULA159L Cost Control 3 0 3
ENGL124L  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
CULA230L  Pastry Arts Cooperative Education (300 hours required) 0 9 3
  Total 0 9 3
 

Second Year
Fall Semester

     
Course Number Title Lecture Lab Credits
CULA210L  Nutritional & Alternative Baking 1 4 3
CULA220L  Advanced Cake Decorating 1 4 3
BIOL129L 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
CULA149L  Baking and Pastry Technologies 3 0 3
CULA225L  Advanced Pastry and Confections 1 4 3
CULA158L  Restaurant Facility & Menu Design 1 4 3
CULA231L  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 for First Year: 35
Total Credits for Second Year: 31
Total for A.S. Degree: 66

PASTRY ARTS CERTIFICATE

 

Fall Semester

     
Course Number Title Lecture Lab Credits
ENST120L College Essentials 1 0 1
CULA145L  Breads and Rolls 1 4 3
CULA146 Bakery Production 1 4 3
CULA152L Sanitation and Safety 3 0 3
CULA148L Cake Decorating 1 4 3
  Total 7 12 13
 

Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1220L Advanced Cake Decorating 1 4 3
CULA147L Hot and Cold Plated Deserts 1 4 3
CULA149L Baking and Pastry Technologies 3 0 3
CULA225L Advanced Pastry and Confections 1 4 3
  Total 6 12 12
 

Summer Semester

     
Course Number Title Lecture Lab Credits
CULA230L  Pastry Arts Co-op (300 hours required) 0 9 3
  Total 0 9 3

Total Credits: 28

Gainful Employment Disclosure Statement

 

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