Baking and Pastry Arts (A55130), AAS

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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 (bakeries)/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 food 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, 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
CUL 110 - Sanitation & Safety Credit Hours: 2
CUL 110A - Sanitation & Safety Lab Credit Hours: 1
CUL 140 - Culinary Skills I Credit Hours: 5
CUL 160 - Baking I Credit Hours: 3
ENG 110 - Freshman Composition Credit Hours: 3
or ENG 111 Writing and Inquiry Credit Hours: 3
MAT 110 - Math Measurement & Literacy Credit Hours: 3

Class Hours 11 | Lab Hours 14 | Credit Hours 18

Second Semester (Spring)

CIS 111 - Basic PC Literacy Credit Hours: 2
CUL 135 - Food & Beverage Service Credit Hours: 2
CUL 135A - Food & Beverage Service Lab Credit Hours: 1
CUL 240 - Advanced Culinary Skills Credit Hours: 5
CUL 260 - Baking II Credit Hours: 3
ENG 112 - Writing/Research in the Disciplines Credit Hours: 3
or ENG 115 Oral Communication Credit Hours: 3

Class Hours 8 | Lab Hours 16 | Credit Hours 16

Third Semester (Fall)

BPA 150 - Artisan and Specialty Breads Credit Hours: 4
BPA 210 - Cake Design & Decorating Credit Hours: 3
CUL 112 - Nutrition for Foodservice Credit Hours: 3
CUL 112A - Nutrition for Fdsv Lab Credit Hours: 1
HRM 245 - Human Resource Management-Hospitality Credit Hours: 3
Humanities/ Fine Arts - Elective Credit Hours: 3
WBL 111 - Work Based Learning I Credit Hours: 1

Class Hours 11 | Lab Hours 13 | Work Experience 10 | Credit Hours 18

Fourth Semester (Spring)

BPA 250 - Dessert/Bread Production Credit Hours: 5
BPA 260 - Pastry & Baking Marketing Credit Hours: 3
CUL 273 - Career Development Credit Hours: 1
HRM 220 - Cost Control-Food & Bev Credit Hours: 3
Social/ Behavioral Science - Elective Credit Hours: 3
WBL 121 - Work Based Learning II Credit Hours: 1

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

Total Credit Hours 68

Additional Curriculum Notes

1. Students are required to complete 18 credit hours in Culinary and Baking core courses before they are eligible for Work Based Learning.

2. The Social/Behavioral elective requirements can be satisfied with the following courses: ECO 151 , ECO 251 , ECO 252 , HIS 111 , HIS 112 , HIS 131 , HIS 132 , POL 120 , PSY 118 , PSY 150 , SOC 210 , SOC 213 , SOC 220, SOC 225 .

3.The Humanities/Fine Arts elective requirements can be satisfied with the following courses: ART 111 , MUS 110 , MUS 112 , PHI 215 , PHI 240 , REL 110 , REL 211 , REL 212 , REL 221 .