Baking and Pastry Arts
Associate of Arts
Occupational Major
This major is primarily designed for job preparedness. Students who are considering transferring to a baccalaureate institution should be aware that decisions on transferability of courses are made by the baccalaureate institutions and differ from school to school. Students should contact the Transfer Services office early in their academic programs to determine which courses will transfer to the college of their choice.
School of Business, Innovation, and Legal Studies
Grupp 401 • Phone (215) 968-8227
Curriculum Code No. 2220
The Baking and Pastry Arts degree qualifies individuals to compete for various entry-level culinary positions in bakeries, restaurants, catering or institutional foodservice or hospitality management. Graduates seek employment in positions with job titles such as baker, cake decorator, pastry sous chef or pastry chef.
Graduates of this program are able to:
- identify the tools and equipment found in the kitchen;
- safely utilize the tools and equipment found in the kitchen;
- perform various baking and pastry making tasks following industry accepted safety and sanitation rules and regulations;
- competently prepare baked goods and pastries;
- demonstrate appropriate, creatively expressed decorating techniques used to finish cakes, various bakery products, and desserts;
- demonstrate effective written and oral communication skills; and
- exhibit work habits and ethical behavior that model a food service professional.
Degree Course Requirements*
| Course | Credits |
|---|---|
| COLL101 Orientation to College | 1 |
| COMM110 Effective Speaking A,B,4,5 | 3 |
| OR | |
| MGMT195 Business Presentation and Interpersonal Skills A,B,4,5 | 3 |
| CULN100 Culinary Foundations | 1 |
| CULN110 Basic Food Preparation 9 | 4 |
| CULN130 Baking and Decorating 1 | 3 |
| CULN138 Ice Cream and Frozen Desserts | 2 |
| CULN139 Wedding Cake Assembly and Decoration | 2 |
| CULN151 Bread Fabrication – Basic | 2 |
| CULN152 Bread Fabrication – Advanced B | 2 |
| CULN156 Chocolate – Essential Skills B | 2 |
| CULN158 Cookies | 1 |
| CULN159 Plated Desserts B | 2 |
| CULN160 Advanced Baking – Pastry B | 2 |
| CULN165 Advanced Baking – Cakes B | 2 |
| CULN202 Food Purchasing and Cost Control B | 3 |
| CULN203 Menu Planning/Costing/Design B | 3 |
| CULN281 Culinary Internship I B | 2 |
| CULN282 Culinary Internship II B | 2 |
| CULN285 Culinary Capstone B | 2 |
| Culinary Elective C | 4 |
| HLTH120 Nutrition A,2,4,7 | 3 |
| HOSP100 Introduction to Hospitality Management | 3 |
| HOSP106 Safety and Sanitation | 2 |
| MGMT100 Introduction to Business 2,3,4,8 | 3 |
| MGMT120 Business Mathematics A,B,6 | 3 |
| MGMT135 Business Communication A,B,2,4,10 | 3 |
Total Credit Hours| 62 |
|
Recommended Semester Sequence
First Semester
| Course | Credits |
|---|---|
| COLL101 Orientation to College | 1 |
| CULN100 Culinary Foundations | 1 |
| CULN110 Basic Food Preparation 9 | 4 |
| CULN130 Baking and Decorating 1 | 3 |
| HOSP100 Introduction to Hospitality Management | 3 |
| HOSP106 Safety and Sanitation | 2 |
| Total Credit Hours | 14 |
Second Semester
| Course | Credits |
|---|---|
| CULN139 Wedding Cake Assembly and Decoration | 2 |
| CULN158 Cookies | 1 |
| CULN160 Advanced Baking – Pastry B | 2 |
| CULN202 Food Purchasing and Cost Control B | 3 |
| HLTH120 Nutrition A,2,4,7 | 3 |
| MGMT120 Business Mathematics A,B,6 | 3 |
| Total Credit Hours | 14 |
Summer Session
| Course | Credits |
|---|---|
| CULN281 Culinary Internship I B,D | 2 |
| MGMT100 Introduction to Business 2,3,4,8 | 3 |
| Total Credit Hours | 5 |