College Catalog
Baking and Pastry Arts
This Baking and Pastry Arts 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. Course work includes specialty/artisanal breads, 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.
Associate in Applied Science Degree Program
| Course Hours Per Week | Semester Hours | |||
|---|---|---|---|---|
| First Semester (Fall) | Class | Lab | Credit | |
| ACA-115 | Success & Study Skills | 0 | 2 | 1 |
| CUL-110 | Sanitation & Safety | 2 | 0 | 2 |
| CUL-110A | Sanitation & Safety Lab | 0 | 2 | 1 |
| CUL-135 | Food & Beverage Service | 2 | 0 | 2 |
| CUL-135A | Food & Beverage Serv Lab | 0 | 2 | 1 |
| CUL-140 | Culinary Skills I | 2 | 6 | 5 |
| CUL-160 | Baking I | 1 | 4 | 3 |
| Credit Hours | 7 | 16 | 15 | |
| Second Semester (Spring) | Class | Lab | Credit | |
| BPA-150 | Artisan & Specialty Bread | 1 | 6 | 4 |
| BPA-165 | Hot and Cold Desserts | 1 | 4 | 3 |
| CUL-112 | Nutrition for Foodservice | 3 | 0 | 3 |
| CUL-170 | Garde Manger I | 1 | 4 | 3 |
| ENG-111 | Writing and Inquiry | 3 | 0 | 3 |
| Credit Hours | 9 | 14 | 16 | |
| Third Semester (Summer) | Class | Lab | Credit | |
| BPA-130 | European Cakes and Tortes | 1 | 4 | 3 |
| ENG-112 or | Writing/Research in the Disc or | |||
|
Prof Research & Reporting
|
3 | 0 | 3 | |
| *** | Social/Behavioral Sciences Elective | 3 | 0 | 3 |
| Credit Hours | 7 | 4 | 9 | |
| Fourth Semester (Fall) | Class | Lab | Credit | |
| BPA-120 | Petit Fours & Pastries | 1 | 4 | 3 |
| BPA-210 | Cake Design & Decorating | 1 | 4 | 3 |
| BPA-250 | Dessert/Bread Production | 1 | 8 | 5 |
| MAT*** | MAT-110 or higher | 2-3 | 2 | 3-4 |
| WBL*** | WBL-111 or take WBL-132 in SPRING | 0 | 0-10 | 1-0 |
| Credit Hours | 5-6 | 18-28 | 15 | |
| Fifth Semester (Spring) | Class | Lab | Credit | |
| BPA-220 | Confection Artistry | 1 | 4 | 3 |
| BPA-260 | Pastry & Baking Marketing | 2 | 2 | 3 |
| CUL-120 | Purchasing | 2 | 0 | 2 |
| HRM-245 | Human Resource Mgmt-Hosp | 3 | 0 | 3 |
| WBL*** | WBL-131 (if WBL-111 taken) or WBL-132 | 0 | 10-20 | 1-2 |
| *** | Humanities/Fine Arts Elective | 3 | 0 | 3 |
| Credit Hours | 11 | 16-26 | 15-16 | |
| Total Required Minimum Semester Hours Credit | 70 | |||
Professor Martin Brunner, Baking and Pastry Arts Coordinator
113 Little Hall
910.695.3932
brunnerm@sandhills.edu