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
Suggested Semester 2
| ACCT 111 | Principles of Accounting I | 3 |
| BMGT 100 | Introduction to Business and Organization | 3 |
| HMGT 225 | Hospitality Purchasing and Cost Control | 3 |
| PMGT 135 | Baking and Pastries | 3 |
| SPCH 105 | Fundamentals of Public Speaking | 3 |
Suggested Semester 3
Suggested Semester 4
Total Credit Hours: 60
A graduate should be able to
- Perform at the entry- to mid-level management position within a baking and pastry commercial operation.
- Perform satisfactory baking skills with attention to nutritional values in an industry-accepted manner.
- Demonstrate appropriate cost control, human resources, and financial management skills.
- Maintain industry and legal standards in reference to sanitation and safety.
- Identify, understand, evaluate, and apply ethical reasoning.