Hands-on learning happens in our professional-grade pastry labs. Here, students learn the science and craft of producing breads, pastries, cakes and other items both savory and sweet.
Associate of Applied Science / 62 Credits
Program Details
Associate of Applied Science 62 Credits
- Baking Essentials
- Classic and Modern Cookies, Tarts, and Pies
- Yeast Doughs and Artisanal Breads
- Viennoiserie and Laminated Doughs
- Effective College Writing
- First Year Seminar
- Restaurant and Plated Desserts
- Chocolate
- Nutrition
- Psychology/Organizational Behavior
- European and International Pastries
- Principles of Marketing
- Introduction to Food Production
- Baking Retail Management
- Sustainable Practices Entrepreneurship
- Principles of Management
- Pastry chef
- Pastry sous chef
- Caterer
- Retail bakery menu designer
- Cake decorator
- Bakery owner
Customers flock to the A.P. Smith’s Bakery, a boutique retail outlet fully operated by the students themselves. The campus community and our neighbors enjoy the results! Baked goods are also served at specific events. Over the course of two years, students will have the opportunity to refine their skills under American Culinary Federation certified faculty members. Students develop techniques while working off-campus with professionals, providing them with paid employment opportunities that support their career goals. Graduates enter the workforce as journeyman bakers, assistants to pastry chefs, retail bakery management trainees or commercial bakers. This program also prepares entrepreneurs to operate a bakery or café. Graduates may choose to pursue a four-year degree in Baking Arts and Service Management.
| Semester 1 | ||
| BAK 106 | Baking Essentials | 3 |
| BAK 111 | Classic & Modern Cookies, Tarts & Pies | 2 |
| BAK 120 | Cakes, Creams and Fillings | 2 |
| BAK 131 | Yeast Doughs & Artisan Breads | 2 |
| BAK 141 | Viennoiserie & Laminated Doughs | 2 |
| FYS 101 | First Year Seminar | 3 |
| RES 170 | Food Service Sanitation | 3 |
| Semester 2 | ||
| BAK 271 | European Pastries | 2 |
| BAK 272 | International Pastries | 2 |
| ENG 101 | Effective College Writing I | 3 |
| MAT 110 | Finite Math | 3 |
| MKT 200 | Principles of Marketing | 3 |
| RES 251 | Culinary Fundamentals | 2 |
| Semester 3 | ||
| BAK 283 | Bakery Retail Sweet & Savory Preparation | 4 |
| MGT 283 | Baking Retail Management | 3 |
| PSY 101 | Psychology or | 3 |
| PSY 110 | Organized Behavior | 3 |
| SOC 120 | Soc. & Cul. Field Studies | 3 |
| Elective | 3 | |
| Semester 4 | ||
| CUL 280 | Nutrition | 2 |
| BAK 267 | Rest. & Plated Desserts | 2 |
| BAK 276 | Confections & Preserves | 2 |
| BAK 277 | Chocolate | 3 |
| BAK 266 | Frozen Desserts | 2 |
| ENG 102 | Effective College Writing II | 3 |
Baking Arts - AS
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Hands-on learning happens in our professional-grade pastry labs. Here, students learn the science and craft of producing breads, pastries, cakes and other items both savory and sweet.
Questions? Let's get in touch.
Bailey Walton
Admissions
Director of Admissions