Baking & Pastry Arts - AAS           1

Baking & Pastry Arts - AASThe Baking & Pastry Arts associate degree program provides students withpractical education in baking and pastry production, while developingprofessionalism and excellence in academic achievement. Experience-basedtraining is paired with academic courses resulting in a curriculum that is bothdynamic and directly aligned with industry needs.

Upon completion of the program, graduates are expected to:

• Utilize multiple classical and contemporary cooking and bakingtechniques to prepare, produce and present baked products, pastries anddesserts.

• Perform the skills and techniques of professional artisanal bread bakingand viennoiserie.

• Apply FDA recommended food safety and sanitation principles to foodand beverage products, tools and equipment used throughout the flowof the food and beverage operation.

• Implement cost control measures to track goods, services and coststhrough the cycle of cost control and to evaluate revenue and expensesand their effect on profitability.

• Communicate professionally and exhibit appropriate decision makingskills with respect for individual and team diversity as it applies to thefood service industry.

First-year baking & pastry arts students rotate through 2 terms ofprofessionally focused laboratory classes. Emphasis is placed on skillsdevelopment and techniques of combining basic ingredients to producepastries, breads, cakes, frozen desserts and chocolates. Second-yearlaboratories emphasize advanced techniques in the preparation andproduction of cakes, entremets, artisan breads, plated desserts and sugarwork.

The baking and pastry lab experience is complemented by a sound generaleducation core and professional studies which include food and beveragecost control, nutrition, and a food safety course that, upon successfulcompletion, results in a Food Safety Manager certification recognized by theConference for Food Protection.

Baking & Pastry Internship

Associate degree students participate in 1 term of experiential education,which allows students to take part in food service operations in preparationfor future careers. Possible sites include local and national hotels, restaurants,country clubs, resorts, casinos, spas and corporate food service providers.Eligibility requirements include a 2.0 grade point average and completionof all prerequisite coursework. Certain sites may require a 2.75 cumulativeGPA. International internship opportunities at host company sites throughoutthe world may also be available for students who have met specific collegeeligibility requirements, have a minimum of 1 year work experience in a full-service restaurant, hotel or resort, and who maintain a 3.25 cumulative gradepoint average.

Graduates of the Baking & Pastry Arts associate degree program are eligible,or may apply, for entrance into the following Bachelor of Science degreeprograms: Baking & Pastry Arts, Culinary Science, Baking & Pastry Arts andFood Service Management, Food & Beverage Entrepreneurship or BusinessStudies. Graduates of the Baking & Pastry Arts associate degree programare also eligible, or may apply, for entrance into the Culinary Arts Bachelorof Science degree program after completing a series of culinary lab classes.Certain requirements pertain to each of these bachelor degree programs,which are noted in their respective program descriptions.

Baking & Pastry ArtsA two-year program leading to an associate degree

Major Courses

BPA1010 Fundamental Skills and Techniques 3

BPA1015 Classic Pastry 3

BPA1020 Pies and Tarts 3

BPA1025 Cookies and Petits Fours 3

BPA1030 Hot and Cold Desserts 3

BPA1035 Chocolates and Confections 3

BPA1040 Introduction to Cakes 3

BPA1045 Principles of Artisan Bread Baking 3

BPA1050 Viennoiserie 3

BPA1060 How Baking Works 3

BPA2010 Specialty Cakes 3

BPA2015 Entremets and Petits Gâteaux 3

BPA2020 Plated Desserts 3

BPA2025 Advanced Artisan Bread Baking 3

BPA2030 Sugar Artistry 3

Applied/Experiential Learning

COCA2699 College of Culinary Arts Intermediate Internship 13.5

Related Professional Studies

FSM1065 Food Safety and Sanitation Management * 1.5

FSM2025 Food and Beverage Cost Control 4.5

A&S Core Experience

Communications Foundation Courses 13.5

ENG1020 English Composition

ENG1021 Advanced Composition and Communication

ENG1030 Communication Skills

Integrative Learning 4.5

One ILS course at the 2000 level

Mathematics 4.5

MATH1002 A Survey of College Mathematics (or higher, based onstudent's placement)

Science 4.5

SCI1050 Nutrition

A&S Electives 4.5

One course with an EASC attribute.

Total Credits 96.0

* Students must pass a national exam that is recognized by the Conference for FoodProtection as a graduation requirement.

NOTE: Students must pass MATH0010 Basic Mathematics or have equivalentplacement scores to enroll in required math course(s).

In collaboration with academic colleges across all JWU campuses, JWU StudyAbroad programs offer a variety of options for major, minor, Arts & Science,and elective credit at many price points for students during the academic yearand summer. Financial aid is applicable and scholarships are available. Visitthe study abroad website for information, program descriptions and onlineapplications.

Four-Year Options:

• Applied Food Science, Innovation & Technology• Baking & Pastry Arts• Baking & Pastry Arts and Food Service Management• Business Studies• Food & Beverage Entrepreneurship

Please note the following campus considerations when choosing a Four-Year Option:

• Applied Food Science, Innovation & Technology is only offered at theCharlotte Campus.

• Baking & Pastry Arts bachelor's degree program is only offered at theProvidence Campus for day students.

• Baking & Pastry Arts and Food Service Management is not available forDenver CE.

• Business Studies is not available for Denver CE.• Food & Beverage Entrepreneurship is only offered Online and at the

Charlotte, North Miami and Providence campuses for day students.

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