Baking and Pastry (AAS)

Program Overview

This Associate of Applied Science program provides extensive training in baking and pastry arts, preparing students for entry-level positions in the hospitality industry. The program covers a wide range of baking and pastry skills, including chocolates, pastries, and sculpted items. In addition, students develop proficiency in business and management to enhance their career prospects. Graduates are expected to demonstrate proficiency in specialized knowledge, communication, critical thinking, and information literacy skills.

Program Outline

Degree Overview:

This program is designed to prepare students for employment in the field of baking and pastry arts. The Associate of Applied Science program develops students' skills and understanding in the production of:

• Chocolates
• Confections
• Pastries
• Ice creams and frozen desserts
• Yeast products
• Quick breads
• Sculpted items
• Sugar work
• Use of fruits
• International desserts
In addition to baking and pastry skills, the program also includes business and management courses like:
• Nutrition
• Purchasing
• Supervision
Upon program completion, students are prepared for entry-level positions in the hospitality industry and can pursue advanced study in the Bachelor of Applied Science in Hospitality Management.

Graduates are expected to demonstrate proficiency in:

• Specialized knowledge/applied learning
• Quantitative fluency
• Communication fluency
• Critical thinking
• Personal and social responsibility

Specific learning outcomes for this major include:

• Applying food safety concepts to demonstrate personal hygiene guidelines, consumer safety, and sanitation procedures for preparation, storage, and service of food.
(Applied Learning)
• Applying mathematical concepts and practices to the field of baking and pastry as a basis for accurate ingredient measurements, high altitude adjustment, and formula yield conversion.
(Quantitative Fluency)
• Applying appropriate vocabulary used in the field of baking and pastries for equipment, tools, ingredients, and menu items.
(Specialized Knowledge/Communication Fluency)
• Identifying, formulating, and assessing a variety of baked products.
When assessing, identifying faults and likely causes in baked goods. (Specialized Knowledge/Critical Thinking)
• Reflecting on and responding to ethical issues relating to preparing baked goods for consumers with allergens or dietary restrictions based on health, religion, and/or culture.
(Personal and Social Responsibility)
• Identifying, utilizing, and citing various sources of information in a baking research project.

Careers:

The program prepares students for entry-level positions in the broad and expanding hospitality/industry.

Other:

• Students may be required to purchase or have cooking/baking tools and appropriate chef's clothing.
These costs vary with student needs and brand or quality of tools purchased.
• Students must complete a minimum of 15 of the final 30 semester hours of credit at CMU/WCCC.
• The Catalog Year determines which program sheet and degree requirements a student must fulfill in order to graduate.
Students should consult with their advisor or academic department to determine which catalog year and program requirements they should follow.
• Students are responsible for reviewing their DegreeWorks audit on a regular basis and should discuss questions or concerns with their advisor or academic department head.
• Students must complete the following in the first two months of the semester prior to completing their degree requirements:
• Review their DegreeWorks audit and create a plan that outlines how unmet requirements will be met in the final semester.
• Meet with their advisor and modify their plan as needed.
The advisor must approve the final plan.
• Submit the “Intent to Graduate” form to the Registrar’s Office to officially declare the intended graduation date and commencement ceremony plans.
• Register for all needed courses and complete all requirements for each degree sought.