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Contents

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

APPLICATION CODE 344

For curriculum information, contact the Division of Health, Science, and Technology—Room SET-430—443-518-1600.

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
COMM 105Fundamentals of Public Speaking

3
HMGT 225Hospitality Purchasing and Cost Control

3
PMGT 135Baking and Pastries

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.