Effective Fall 2020
- School of Business, Arts & Sciences
- Associate of Applied Science Degree (A.A.S.)
- More Information about Baking & Pastry Arts
Focused, hands-on production in the school's state-of-the-art facilities, with advanced experience in baking operations and product development. Develop leadership, technical skills and knowledge in a broad area of baking and pastry, including specialty and decorated cakes, pastries, artisan breaks, and confectionery, necessary for employment in a variety of baking and pastry establishments across the hospitality industry.
Career Opportunities
Entry to mid-level supervisory positions in bakeries, cafes, restaurants, hotels, wholesale baking establishments, and specialty bakeries. Job titles may include head bakers, confectioner, pastry cook, assistant pastry chef, and pastry chef, with strong opportunity for advancement. Entrepreneurship is also possible for those with required business skills.
Recommended High School Subjects
A strong background in high school math, reading and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.
Special Equipment Needs
Laptop Computer Required
- Windows 11 or higher (recommended).
- Intel Core i5 or i7 (generation 10 or higher) processor (recommended).
- 8+ GB RAM (recommended).
- 250+ GB Solid State Disk (SSD) drive (recommended).
- Laptop must include a webcam and microphone (required).
- Laptop must include a wireless network card (required).
- Broadband Internet connection when working off campus (required).
- Additional plug-ins may be required (Information Technology Services Service Desk available for assistance).
- Chromebooks and other devices running Chrome OS are prohibited.
Remediation Strategies
All incoming students must meet placement requirements in math. Students are expected to remediate any deficiencies as explained in the College Catalog (see https://www.pct.edu/catalog/admissions-policy).
Transfer Procedures
This major is subject to the transfer standards established by the College (see http://www.pct.edu/catalog/TransferringCredits). Exceptions must be approved by the school dean.
Program Goals
A graduate of this major should be able to:- demonstrate core concepts in baking theory and methodology through hands-on development and sensory analysis of American and European style baking and pastry products.
- illustrate advanced classical and contemporary pastry and confectionery techniques in the planning, development, execution, and evaluation of products, menus, and creative presentations.
- research and distinguish effective restaurant and patisserie operations including sustainable facilities, equipment, and evolving technologies.
- employ leadership and supervision concepts with an emphasis on communication, cultural diversity, and positive guest relations.
- analyze and integrate problem-solving techniques in a professional, ethical, and profitable business environment.
Curriculum
| First Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
|---|---|---|---|---|---|---|---|
| FYE101 | First Year Experience | 1 | .50 | 1.50 | S | REQ | |
| FHD117 | Purchasing | 2 | 2 | M | REQ | ||
| FHD118 | Sanitation | 1 | 1 | M | REQ | ||
| NSC | National Sanitation Certification | S | NSC | ||||
| ENL111 | English Composition I | 3 | 3 | S | REQ | ||
| FHD137 | Introductory Baking | 3 | 1 | 6 | M | REQ | |
| CSC124 | Information, Technology & Society | 3 | 3 | S | REQ | ||
| FHD138 | Cakes & Decorations | 1 | 3 | M | REQ | ||
| MTH | Mathematics Elective | 3 | S | MTH | |||
| FHD214 | Professional Bakery Production | 3 | 1 | 6 | M | REQ | |
| TOTAL CREDITS | 20 | ||||||
| Second Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| FHD101 | Foundations of Professional Cooking | 3 | 1 | 6 | M | REQ | |
| FHD104 | Careers in Hospitality | 1 | 1 | M | REQ | ||
| FHD125 | Menu Planning & Cost Control | 3 | 3 | M | REQ | ||
| FHD264 | Cake Decorating II | 1 | 3 | M | REQ | ||
| or | |||||||
| FHD151 | Introduction to the Modernist Kitchen | 1 | 3 | M | REQ | ||
| FHD216 | Nutrition Concepts | 1 | 1 | M | REQ | ||
| FHD141 | Principles of Chocolate Works | 1 | 3 | M | REQ | ||
| FHD268 | Facilities Planning | 3 | 3 | M | REQ | ||
| FHD270 | Classical & Specialty Dessert Presentation | 3 | 1 | 6 | M | REQ | |
| FHD276 | Cakes, Pastries & Desserts | 3 | 1 | 6 | M | REQ | |
| TOTAL CREDITS | 19 | ||||||
| Summer Session | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| FHD279 | Baking & Pastry Arts Internship | 1 | M | REQ | |||
| TOTAL CREDITS | 1 | ||||||
| Third Semester | Credits | Notes | Lecture | Lab/Clinical | M/S | Type | |
| BKB | Directed Baking Business Elective | 3 | M | BKB | |||
| SCI | Science Elective | 3 | S | SCI | |||
| ARP | Core Arts Perspective | 3 | S | ARP | |||
| or | |||||||
| CDP | Core Global & Cultural Diversity Perspective | 3 | S | CDP | |||
| or | |||||||
| SSP | Core Social Science Perspective | 3 | S | SSP | |||
| or | |||||||
| HIP | Core Historical Perspective | 3 | S | HIP | |||
| SPC | Speech Elective | 3 | S | SPC | |||
| FHD326 | Bakery Operations & Product Development | 3 | 2 | 3 | M | REQ | |
| FHD290 | Grand Pastry Display | 1 | 3 | M | REQ | ||
| FHD327 | Customer Service & Retail Baking Operations | 3 | 1 | 6 | M | REQ | |
| FHD215 | Advanced Breads | 1 | 3 | M | REQ | ||
| TOTAL CREDITS | 20 | ||||||
Additional Information
Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style.
Accreditation
Accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) .