Baking and Pastry Arts, Associate of Applied Science
Program Overview
Baking and pastry skills are considered an area of specialty within the field of culinary arts. A variety of food service employers, including bakeshops, grocery stores, restaurants, hotels/resorts, and contract dining facilities, employ individuals with the sole purpose of preparing baked goods on-site. Additionally, baking positions are available in manufacturing facilities which produce breads and pastries in large quantities for distribution. The graduate of the program may work in a variety of positions from entry level to lead baker or pastry chef. The industry grants exceptional opportunities for advancement with favor given to those individuals with exemplary work ethic and experience. At present, there is an industry need for skilled and work-place ready bakers. Students in the Associate of Applied Science in Baking and Pastry Arts program will be taught skills in:
- Foundational methods and techniques used throughout the baking and pastry industry
- Ensuring a safe and sanitary bake shop
- Baking and pastry recipe development and execution for various production levels
- Alternative baking techniques to accommodate specialty diets and allergies
Program Outcomes
The objective of the Baking and Pastry Arts Degree program is to educate and train prospective bakers with the knowledge, skills and abilities necessary to compete for employment in the baking and pastry field. Upon successful completion of this degree program graduates will be able to:
- Apply sound judgment and ethical practices in the professional baking and pastry environment
- Apply ServSafe standards to insure a safe and secure bakeshop
- Apply learned baking and pastry technical and analytical skills
- Communicate effectively to various audiences
- Practice continuous improvement in the Baking and Pastry Arts
- Collaborate effectively with team members to achieve success
For additional information about the program link to: http://www.ecpi.edu/culinary/program/baking-and-pastry-arts-diploma/. To see the Student Consumer Information link to: https://www.ecpi.edu/student-consumer-services which provides additional information on the future careers, success, cost, and financing for this program. For information on the University Completion and Graduation Rates, please see About ECPI University on the ECPI website.
About Baking and Pastry Arts
A career in the Baking and Pastry Arts allows you to use your creative, intellectual, and leadership skills in creating, preparing, and serving food that your customers will enjoy. Demand is high for qualified baking personnel and can be global- there are no geographic boundaries. In addition to designing and preparing fine baked goods, bakers may be responsible for managing staff, budgeting, setting menu prices, forecasting production quantities, ordering product, and maintaining a safe, clean kitchen area. Depending on the student’s work ethic, experience, and dependability, the graduate may work as an entry level or lead baker or pastry chef with exceptional opportunity for advancement.
Working in a baking position is physically very demanding. Long periods of standing, lifting heavy objects and long periods between breaks are not uncommon in the industry. Hepatitis A vaccination may be required.
Background checks, drug screening and/or security clearances may be requirements for employment depending on the food service outlet.
Recommended Certifications
Students will have the opportunity to earn the ServSafe Food Protection Manager and ServSafe Alcohol Certificates as a result of their studies. Additionally students enrolled in the Baking and Pastry Arts programs will have the opportunity to earn their Baking Certification by passing the National Restaurant Association Educational Foundation (NRAEF) Baking Exam during their capstone course.
Program Outline
To receive the Associate of Applied Science in Baking and Pastry Arts, students must earn 60 semester credit hours. The program requires a minimum of four semesters, 15 months or 60 weeks of instruction. The program requirements are as follows:
Program Requirements
Core Curriculum
42 semester credit hours
| BPA110 | Principles of Baking and Pastry Arts | 2 |
| BPA120 | Basic Cakes and Tarts | 2 |
| BPA130 | Artisan Breads and Viennoiserie | 4 |
| BPA225 | Chocolate and Confectionary Artistry | 2 |
| BPA235 | Advanced Pastry Design | 2 |
| BPA245 | Alternative Baking | 2 |
| BPA265 | Petit Fours, Custards, and Glaciers | 2 |
| BPA275 | Baking and Pastry Capstone | 4 |
| CAA105 | Culinary Skills | 2 |
| CAA110 | Culinary Techniques | 2 |
| CAA115 | Kitchen Essentials | 3 |
| CAA120 | Culinary Fundamentals | 2 |
| CAA201 | Banquet and Buffet Service | 2 |
| CAA255 | Procurement and Food Service Cost Control | 3 |
| CAA260 | Culinary Nutrition | 3 |
| CAA270 | Supervision for Food Service | 3 |
| CAA280 | Externship-CUL I-a | 1 |
| CAA285 | Externship-CUL I-b | 1 |
Arts and Sciences*
15 semester credit hours
| COM115 | Principles of Communication | 3 |
| ENG110 | College Composition | 3 |
| HUM205 | Culture and Diversity: Exploring the Humanities | 3 |
| MTH120 | College Mathematics | 3 |
| PSY105 | Introduction to Psychology | 3 |
*For allowable substitutions of arts and sciences courses, see the Arts & Sciences Department page.
Self Integration
3 semester credit hours
Baking and Pastry Arts, Diploma
Program Outline
To receive the Diploma in Baking and Pastry Arts, students must earn 38 semester credit hours. The program requires a minimum of 3 semesters, which is equivalent to 10 months or 40 weeks of instruction. The program requirements are as follows:
Program Requirements
Core Curriculum
35 semester credit hours
| BPA110 | Principles of Baking and Pastry Arts | 2 |
| BPA120 | Basic Cakes and Tarts | 2 |
| BPA130 | Artisan Breads and Viennoiserie | 4 |
| BPA225 | Chocolate and Confectionary Artistry | 2 |
| BPA235 | Advanced Pastry Design | 2 |
| BPA245 | Alternative Baking | 2 |
| BPA265 | Petit Fours, Custards, and Glaciers | 2 |
| BPA275 | Baking and Pastry Capstone | 4 |
| CAA115 | Kitchen Essentials | 3 |
| CAA201 | Banquet and Buffet Service | 2 |
| CAA255 | Procurement and Food Service Cost Control | 3 |
| CAA260 | Culinary Nutrition | 3 |
| CAA270 | Supervision for Food Service | 3 |
| CAA280 | Externship-CUL I-a | 1 |
Self-Integration
3 semester credit hours