Watch your pastry career rise to great heights

Through hands-on instruction, students will be prepared for entry- to mid-level positions in the baking and pastry industry. 

Program outcomes
  • Distinguish between, and successfully utilize a wide array of ingredients and baking methods to produce and/or plate, and critically analyze a variety of fundamental and contemporary baked goods, products and desserts;
  • Demonstrate all costing techniques related to profitable menu design and profitable food service business operations;
  • Demonstrate computer business applications and point of sale system operations as it relates to the foodservice industry;
  • Demonstrate the proper ethical purchasing and procurement processes as it relates to the proper flow of goods for a successful food service operation;
  • Demonstrate appropriate safety and sanitation practices and safe food service equipment operation as it relates to the hospitality industry;
  • Develop a business plan appropriate to their skills.

  

Program Curriculum

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General Education Requirements

COURSE ID TITLE CREDITS
ACC 110 Business Mathematics 3
CMS 120 Public Speaking 3
ENG 101 English Composition I 3
ESW 206 Basic Nutrition 3
OFM 101 Business Software Essentials 3

Major Requirements

COURSE ID TITLE CREDITS
BPA 120 Introduction to Baking and Pastry 3
BPA 124 Introduction to Cakes 3
BPA 131 Bread and Rolls 3
BPA 198 Baking and Pastry Arts Practicum I 1
BPA 220 Advanced Baking and Pastry 3
BPA 233 Chocolates and Confections 3
BPA 254 Tiered Cakes and Sugar Artistry 3
BPA 263 Bakery Production 3
BPA 298A Baking and Pastry Arts Practicum II 3
BPA 298B Baking and Pastry Arts Practicum III 3
CUL 101 Culinary Foundations 3
CUL 105 Safety and Sanitation 2
CUL 114 Food and Beverage Operations 3
CUL 120 Culinary Techniques 3
CUL 151 Purchasing and Cost Control 3
CUL 170 Management and Supervision 3
CUL 220 Menu Planning 3
CUL 270 Culinary Entrepreneurship 3

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Full-time sample course schedule

Semester 1

Course ID Title Credits
CUL 101 Culinary Foundations 3
CUL 105 Safety and Sanitation 2
CUL 120 Introduction to Culinary Techniques 3
BPA 120 Introduction to Baking and Pastry 3
BPA 198 Baking & Pastry Arts Practicum I 1

Semester 2

Course ID Title Credits
BPA 220 Advanced Baking & Pastry 3
BPA 124 Introduction to Cakes 3
BPA 131 Bread and Rolls 3
BPA 298A Baking & Pastry Arts Practicum II 3

Semester 3

Course ID Title Credits
BPA 233 Chocolates and Confections 3
BPA 254 Tiered Cakes & Sugar Artistry 3
BPA 263 Bakery Production 3
BPA 298B Baking & Pastry Arts Practicum III 3

 Semester 4

COURSE ID TITLE CREDITS
ACC 110 Business Mathematics 3
ENG 101 English Composition I 3
CUL 114 Food and Beverage Operations 3
CUL 170 Management and Supervision 3

Semester 5

COURSE ID TITLE CREDITS
CUL 151 Purchasing and Cost Control 3
CMS 120 Public Speaking 3
OFM 101 Business Software Essentials 3
ESW 206 Basic Nutrition 3

Semester 6

Course ID Title Credits
Elective Elective 3
CUL 220 Menu Planning 3
CUL 270 Culinary Entrepreneurship 3

Part-time sample course schedule

Semester 1

Course ID Title Credits
CUL 101 Culinary Foundations 3
CUL 105 Safety and Sanitation 2
CUL 120 Introduction to Culinary Techniques 3

Semester 2

Course ID Title Credits
BPA 120 Introduction to Baking and Pastry 3
BPA 220 Advanced Baking and Pastry 3
BPA 198 Baking & Pastry Arts Practicum I 1

Semester 3

Course ID Title Credits
BPA 124 Introduction to Cakes 3
BPA 131 Bread and Rolls 3

Semester 4

Course ID Title Credits
BPA 233 Chocolates and Confections 3
BPA 254 Tiered Cakes and Sugar Artistry 3
BPA 298A Baking & Pastry Arts Practicum II 3

Semester 5

Course ID Title Credits
BPA 263 Bakery Production 3
BPA 298B Baking & Pastry Arts Practicum III 3

Semester 6

Course ID Title Credits
ACC 110 Business Mathematics 3
ENG 101 English Composition I 3

Semester 7

Course ID Title Credits
CUL 114 Food and Beverage Operations 3
CUL 170 Management and Supervision 3

Semester 8

Course ID Title Credits
CUL 151 Purchasing and Cost Control 3
CMS 120 Public Speaking 3

Semester 9

COURSE ID TITLE CREDITS
OFM 101 Business Software Essentials 3
ESW 206 Basic Nutrition 3

Semester 10

Course ID Title Credits
Elective Elective 3
CUL 220 Menu Planning 3
CUL 270 Culinary Entrepreneurship 3