Baking & Pastry Arts
51黑料网
Program Overview
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, 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. Course work includes specialty/artisanal bread, desserts/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.
AAS Degree - Baking & Pastry Arts
An Associate in Applied Science (AAS) degree is built to get you career-ready. Completed in about two (2) years, you鈥檒l gain classroom knowledge and hands-on experience while applying scientific and business principles to real-world work in areas such as healthcare, information technology, development, production, business administration, management, or service.
Course Sequence
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 1 | ||
| 2 | ||
| 2 | ||
| Sub-Total Credits | 4 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 4 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 16 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 3 | ||
| 5 | ||
| Sub-Total Credits | 14 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| Sub-Total Credits | 1 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 2 | ||
| 1 | ||
| 1 | ||
| 3 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 13 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 1 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 13 | |
Total Credits: 61 credits
Certificate - Artisan Bread
Certificate programs are short-term training options that can typically be completed in one (1) year or less. They are designed to prepare you for employment, upgrade your skills, or provide retraining鈥攈elping you quickly gain the knowledge and hands-on experience needed to advance in the workforce.
Course Sequence
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 2 | ||
| Sub-Total Credits | 2 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 4 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 16 | |
Total Credits: 18 credits
Certificate - Bakery Manager
Certificate programs are short-term training options that can typically be completed in one (1) year or less. They are designed to prepare you for employment, upgrade your skills, or provide retraining鈥攈elping you quickly gain the knowledge and hands-on experience needed to advance in the workforce.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 9 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 2 | ||
| 2 | ||
| Sub-Total Credits | 7 | |
Total Credits: 16 credits
Certificate - Cake Designer
Certificate programs are short-term training options that can typically be completed in one (1) year or less. They are designed to prepare you for employment, upgrade your skills, or provide retraining鈥攈elping you quickly gain the knowledge and hands-on experience needed to advance in the workforce.
Course Sequence
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 2 | ||
| Sub-Total Credits | 2 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| Sub-Total Credits | 6 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| Sub-Total Credits | 6 | |
Total Credits: 14 credits
Pathway - Artisan Baker (CCP)
Certificate programs are short-term training options that can typically be completed in one (1) year or less. They are designed to prepare you for employment, upgrade your skills, or provide retraining鈥攈elping you quickly gain the knowledge and hands-on experience needed to advance in the workforce.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 2 | ||
| 3 | ||
| 3 | ||
| 4 | ||
| Sub-Total Credits | 12 | |
Total Credits: 12 credits
WCE Available Classes
Boost your skills, explore new careers, or stay current in your field with 51黑料网 CC鈥檚 Workforce Continuing Education. Our flexible, non-credit courses鈥攐ffered online or in-person鈥攔ange from a few hours to several hundred hours and cover everything from technical training to professional development and personal enrichment. Affordable and practical, these courses help you grow your career and reach your goals on your schedule.
Program Overview
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, 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. Course work includes specialty/artisanal bread, desserts/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.
AAS Degree - Bakery & Pastry Arts
Stay on track toward graduation.
Course Sequence
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 1 | ||
| 2 | ||
| 2 | ||
| Sub-Total Credits | 4 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 4 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 16 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 3 | ||
| 5 | ||
| Sub-Total Credits | 14 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| Sub-Total Credits | 1 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 2 | ||
| 1 | ||
| 1 | ||
| 3 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 13 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 1 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 13 | |
Total Credits: 61 credits
Certificate - Artisan Bread
Stay on track toward graduation.
Course Sequence
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 2 | ||
| Sub-Total Credits | 2 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 4 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 16 | |
Total Credits: 18 credits
Certificate - Bakery Manager
Stay on track toward graduation.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| 3 | ||
| Sub-Total Credits | 9 | |
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 2 | ||
| 2 | ||
| Sub-Total Credits | 7 | |
Total Credits: 16 credits
Certificate - Cake Designer
Stay on track toward graduation.
Course Sequence
Summer Semester
| Course Code | Title | Credits |
|---|---|---|
| 2 | ||
| Sub-Total Credits | 2 | |
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| Sub-Total Credits | 6 | |
Spring Semester
| Course Code | Title | Credits |
|---|---|---|
| 3 | ||
| 3 | ||
| Sub-Total Credits | 6 | |
Total Credits: 14 credits
Pathway - Artisan Baker (CCP)
Take tuition-free college courses that count toward both high school and college graduation requirements.
Course Sequence
Fall Semester
| Course Code | Title | Credits |
|---|---|---|
| 2 | ||
| 3 | ||
| 3 | ||
| 4 | ||
| Sub-Total Credits | 12 | |
Total Credits: 12 credits
WCE Available Classes
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