Hands-on learning happens in our professional-grade pastry labs. Here, students learn the science and craft of producing breads, pastries, cakes and other items both savory and sweet.
Associate of Applied Science / 62 Credits
The learning continues at A.P. Smith’s Bakery, where students manage a boutique retail operation that serves both campus and community customers. Here students gain direct experience producing, merchandising, and selling baked goods.
Students develop techniques while working off-campus with professionals, who provide them with paid employment opportunities that support their career goals. Graduates enter the workforce as bakers, assistants to pastry chefs, retail bakery management trainees, or commercial bakers.
This program also prepares entrepreneurs to operate a bakery or café. Graduates may also choose to pursue a four-year degree in Baking Arts and Service Management.
Program Details
- Classic and Modern Cookies, Tarts, and Pies
- Yeast Doughs and Artisan Breads
- Viennoiserie and Laminated Doughs
- Chocolate Artistry
- Frozen Desserts
- European and International Pastries
- Baking Retail Management
- Pastry chef
- Pastry sous chef
- Caterer
- Cake decorator
- Bakery owner
At the end of the program students will be able to:
- Professionally prepare, cost, produce, and present pastry, baked products, and desserts that exemplify emerging trends, nutritional awareness, and creative artisan quality.
- Direct and oversee the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control.
- Create dessert menus and bakery inventory to maximize profits and minimize loss.
- Test and develop recipes and presentation styles that exhibit current concepts, practices, and procedures.
- Exemplify the effective marketing, management, and interpersonal skills for the development, delivery, sales, presentation, and evaluation of quality customer service.
- Apply cost control concepts to develop appropriate systems for bakery operations this includes the ability to prepare, analyze and interpret financial documents as well as analyze trend and market data to develop effective business and strategic operations plans.
- Successfully manage diverse individuals in group projects and multi-faceted tasks through effective team building, goal setting, needs analysis, supervision, training, and evaluation.
- Apply ethical decision making, legal standards, and industry best practices in operating a safe food operation.
- Follow federal, state, and local food sanitation regulations.
| Semester 1 | ||
| BAK 106 | Baking Essentials | 3 |
| BAK 111 | Classic & Modern Cookies, Tarts & Pies | 2 |
| BAK 120 | Cakes, Creams and Fillings | 2 |
| BAK 131 | Yeast Doughs & Artisan Breads | 2 |
| BAK 141 | Viennoiserie & Laminated Doughs | 2 |
| FYS 101 | First Year Seminar | 3 |
| RES 170 | Food Service Sanitation | 3 |
| Semester 2 | ||
| BAK 271 | European Pastries | 2 |
| BAK 272 | International Pastries | 2 |
| ENG 101 | Effective College Writing I | 3 |
| MAT 110 | Finite Math | 3 |
| MKT 200 | Principles of Marketing | 3 |
| RES 251 | Culinary Fundamentals | 2 |
| Semester 3 | ||
| BAK 283 | Bakery Retail Sweet & Savory Preparation | 4 |
| MGT 283 | Baking Retail Management | 3 |
| PSY 101 | Psychology or | 3 |
| PSY 110 | Organized Behavior | 3 |
| SOC 120 | Soc. & Cul. Field Studies | 3 |
| Elective | 3 | |
| Semester 4 | ||
| CUL 280 | Nutrition | 2 |
| BAK 267 | Rest. & Plated Desserts | 2 |
| BAK 276 | Confections & Preserves | 2 |
| BAK 277 | Chocolate | 3 |
| BAK 266 | Frozen Desserts | 2 |
| ENG 102 | Effective College Writing II | 3 |
Where the Learning Happens
See It for Yourself
Questions? Let's get in touch.
Marlyse Waskiewicz
Faculty
Associate Professor of Culinary Management