Baking and Pastry (A55130), AAS

Purpose

This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakerie/pastry shops, wholesale/retail markets, and high-volume bakeries, and or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.

Coursework includes specialty/artisanal breads, deserts/pastries, decorative work, high-volume production and field marketing.

Graduates should qualify for entry-level positions such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American culinary Federation certification may be available to graduates.

Admission Requirements and Special Conditions

A high school diploma or equivalent and satisfactory scores on college placement test in mathematics, English and reading. If students have deficiencies in English and or mathematics, are RCC offers Pre College courses to prepare students for the Baking and Pastry curriculum.

Program Curriculum

First Semester (Fall)

ACA 111 - College Student Success Credit Hours: 1
ENG 110 - Freshman Composition Credit Hours: 3
CUL 110 - Sanitation & Safety Credit Hours: 2
CUL 140 - Culinary Skills I Credit Hours: 5
CUL 160 - Baking I Credit Hours: 3
MAT 110 - Math Measurement & Literacy Credit Hours: 3

Class Hours 11 | Lab Hours 12 | Credit Hours 17

Second Semester (Spring)

CIS 111 - Basic PC Literacy Credit Hours: 2
BPA 150 - Artisan and Specialty Breads Credit Hours: 4
CUL 240 - Advanced Culinary Skills Credit Hours: 5
CUL 135 - Food & Beverage Service Credit Hours: 2
CUL 260 - Baking II Credit Hours: 3

Class Hours 6 | Lab Hours 20 | Credit Hours 16

Third Semester (Fall)

BPA 210 - Cake Design & Decorating Credit Hours: 3
BPA 250 - Dessert/Bread Production Credit Hours: 5
HRM 245 - Human Resource Management-Hospitality Credit Hours: 3
Humanities/Fine Arts Elective Credit Hours: 3 (see note 2)
WBL 111 - Work Based Learning I Credit Hours: 1

Class Hours 8 | Lab Hours 12 | Work Experience 10 | Credit Hours 15

Fourth Semester (Spring)

BPA 260 - Pastry & Baking Marketing Credit Hours: 3
CUL 120 - Purchasing Credit Hours: 2
CUL 273 - Career Development Credit Hours: 1
NUT 110 - Nutrition Credit Hours: 3
WBL 121 - Work Based Learning II Credit Hours: 1
ENG 115 - Oral Communication Credit Hours: 3
Social/Behavioral Science Elective Credit Hours: 3

Class Hours 14 | Lab Hours 2 | Work Experience 10 | Credit Hours 16

Total Credit Hours 64

Additional Curriculum Notes

The social behavioral science elective requirements can be satisfied with the following prefixes: ECO, PSY, SOC.
The humanities fine arts elective requirements can be satisfied by completing a literature (ENG), and/or the following prefixes ART,MUS, and REL. Students may not take an introductory foreign language to fulfill the humanities/fine arts requirement.
Students are required to complete 18 credit hours in Culinary before they are available for Work Based Learning Experience courses.

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