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2021-2022 College Catalog

Online Catalog

Baking and Pastry Arts Management - A.A.S. Degree (Career)

APPLICATION CODE 344

For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.

This degree is designed for individuals who are interested in pursuing a career in the baking and pastry arts field. Students enrolling in this degree will develop skills related to baking in a professional environment, including food handling, purchasing, cost control, service skills, and management skills. At the end of this program, students will be able to apply classical baking and pastry techniques to commercial items such as yeast dough products, cakes, cookies, pies, and confections including chocolates and sugar applications. Students completing the degree will be ready to enter a professional baking and pastry operation at an entry- to mid-level management position.

Suggested Semester 1

Course NumberTitleCredits
ENGL 121College Composition

3

CMGT 121Foodservice Safety and Sanitation

2

CMGT 150Kitchen Applications and Management

3

HMGT 101Introduction to the Hospitality Industry

3

Gen Ed Core Mathematics - Quantitative Reasoning Core

3

Suggested Semester 2

Course NumberTitleCredits
ACCT 111Principles of Accounting I

3

BMGT 100Introduction to Business and Organization

3

HMGT 225Hospitality Purchasing and Cost Control

3

PMGT 135Baking and Pastries

3

SPCH 105Fundamentals of Public Speaking

3

Suggested Semester 3

Course NumberTitleCredits
CMGT 201Nutrition for Food Service Professionals

3

PMGT 236Artisan Bread Production

3

PMGT 270Quantity Bakeshop Production

3

Gen Ed Core Arts & Humanities - Critical & Creative Thinking Core

3

Gen Ed Core Biological & Physical Sciences - Scientific Reasoning Core w/ Lab

4

Suggested Semester 4

Course NumberTitleCredits
CMGT 299Culinary Field Internship

3

PMGT 250Cake Decorating

3

PMGT 260Candies, Confections, and Showpieces

3

Gen Ed Core Social & Behavioral Sciences - Global Competency Core

3

PMGT 230Advanced Pastry Techniques

3

OR

PMGT 280Passport to Pastries

4

Total Credit Hours: 60

A graduate should be able to

  1. Perform at the entry- to mid-level management position within a baking and pastry commercial operation.
  2. Perform satisfactory baking skills with attention to nutritional values in an industry-accepted manner.
  3. Demonstrate appropriate cost control, human resources, and financial management skills.
  4. Maintain industry and legal standards in reference to sanitation and safety.
  5. Identify, understand, evaluate, and apply ethical reasoning.

This program is in the Business Pathway.

Guided Pathways is a nationwide educational strategy that provides a structured and collaborative approach to student success. Guided Pathways connect students to the specific resources in an intentional and deliberate way in order to support student success.

For information about advising, please visit the Advising web page.

View the Business Pathway activities calendar

View activities for all Guided Pathways

Course NumberTitleCredits