Rouse Company Foundation Student Services Building
Contents

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

APPLICATION CODE 344

For curriculum information, contact the Division of Business, Engineering, and Technology—Room TCH-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
PMGT 135Baking and Pastries

3
Gen Ed Core Arts & Humanities - Critical & Creative Thinking Core

3
Gen Ed Core Mathematics - Quantitative Reasoning Core

3

Suggested Semester 2

Course NumberTitleCredits
COMM 105Fundamentals of Public Speaking

3
HMGT 101Introduction to the Hospitality Industry

3
HMGT 225Hospitality Purchasing and Cost Control

3
PMGT 250Cake Decorating

3
PMGT 270Quantity Bakeshop Production

3

Suggested Summer Term

Course NumberTitleCredits
CMGT 299Culinary Field Internship

3

Suggested Semester 3

Course NumberTitleCredits
ACCT 111Principles of Accounting I

3
BMGT 100Introduction to Business and Organization

3
CMGT 201Nutrition for Food Service Professionals

3
PMGT 230Advanced Pastry Techniques

3
PMGT 236Artisan Bread Production

3

Suggested Semester 4

Course NumberTitleCredits
PMGT 260Candies, Confections, and Showpieces

3
Gen Ed Core Social & Behavioral Sciences - Global Competency Core

3
Gen Ed Core Biological & Physical Sciences - Scientific Reasoning Core w/ Lab

4
Elective Elective*

3

*Electives - Select from the following:

Course NumberTitleCredits
CMGT 280Quantity Food Production and Service Management

3
HMGT 263Catering Management

3
PMGT 255Advanced Cake Decorating

3
PMGT 280Passport to Pastries

3

PMGT 280 Passport to Pastries is offered in the summer, every other year.

Total Credit Hours: 63

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.