Baking and Pastry Skills Studies

Culinary Arts

Diploma (S,D)

This program is designed specifically for industry professionals and students that are employed or plan to be employed in the hospitality industry as a pastry cook and desire to further their education and begin the advancement to a supervisory position. Courses are offered on a part-time basis and credits earned my be applied to the Associate Degree in the Culinary Arts or Food Service Management. Industry professionals and students will also acquire the three mandatory classes required by the American Culinary federation to begin the certification process.

Program Graduate Competencies

The Program Graduate Competencies listed below identify the major learning goals related to your specific program of study and identify the knowledge and skills you will have when you graduate to be successful in your chosen field.

1. Perform standard baking and pastry procedures using the appropriate tools and equipment.
2. Explain and apply the basic principles of food sanitation and safety in the work environment.
3. Apply the fundamentals of baking science to the preparation of a variety of products within realistic time constraints.
4. Apply the principles of nutrient needs to menu planning and food preparation.
5. Evaluate styles of leadership and develop skills in human relations and personnel management.
6. Apply the principles of menu planning and cost controls for the purchasing, receiving, and storage of baking and pastry ingredients.

Graduation Requirements

Core Courses

COM 111	Human Communications	3
ENG 101	Crit Thinking & Acad Writing	3
ENG 102	Composition and Research	3
MAT 152	Quantitative Reasoning	3
SSC 100	First Year Seminar	1

Program/Major Courses

CUL 112	Cake Decorating	2
CUL 119	Sanitation	2
CUL 121	Food Prep I	4
CUL 261	Baking	4
CUL 262	Pastry	4

Program/Major Support Courses

HRI 212	Food/Beverage Cost Control	3
MGT 248	Culinary Supervisory Develpmnt	3
SCI 141	Nutrition in the Culinary Field	2

Suggested Pathway to Graduation (Course Sequence Sheet)

Semester 1

SSC 100	First Year Seminar	1
CUL 119	Sanitation	2
CUL 121	Food Prep I	4
MAT 152	Quantitative Reasoning	3
ENG 101	Crit Thinking & Acad Writing	3

Semester 2

CUL 112	Cake Decorating	2
ENG 102	Composition and Research	3
SCI 141	Nutrition in the Culinary Field	2

Semester 3

HRI 212	Food/Beverage Cost Control	3
CUL 261	Baking	4
MGT 248	Culinary Supervisory Develpmnt	3

Semester 4

COM 111	Human Communications	3
CUL 262	Pastry	4

To complete program requirements, you must pass the above courses and earn at least 37 credits. The number of courses and credits required for graduation may be more depending on your need for developmental education courses and the elective choices you make (if electives are a part of the program). Some programs also have college-level courses that you must take if you do not score at a certain level on the College Placement Test. If this applies to your program, the courses are listed at the top of the sequence sheet before the first semester of the course list.

CULDIPBPS