Commercial Bakery and Pastry Arts

Commercial Bakery and Pastry Arts - AAS

The Associate in Applied Science (AAS) in Commercial Bakery and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.

Program Code

3155 Associate in Applied Science (AAS) in Commercial Bakery and Pastry Arts

Other Degree Options

Certificate of Completion (CCL) in Commercial Bakery and Pastry Arts: The Certificate of Completion (CCL) in Culinary Arts is build into the AAS. If you complete the AAS you will also receive the CCL. 

Course Format

Classes are offered in a variety of formats: in-person, online, day, evening, and full-time.  

How long will it take?

It takes a minimum of 2 years as a full-time student including summer school. This estimate does not include developmental education courses (courses under 100 level).

Cost

The estimated cost of the AAS program is $4461 (CCL) and an additional estimate of $3500 (40 credit hours) of general education classes for Maricopa County residents. *(see below for details)

Textbooks

All Culinary Arts program classes use low or no-cost textbooks. General Education courses may have textbooks that cost more. 

Program Curriculum

Restricted Electives: 21-26 credits

Students should choose twenty-one (21) to twenty-six (26) credits from the following list of courses to complete a minimum of sixty (60) credits for the AAS degree.

General Education Requirement: 22-27 credits

General Education Core: 12-17 credits

  • First-Year Composition: 6 credits
    • ENG101 First-Year Composition (3) OR
    • ENG107 First-Year Composition for ESL (3) AND
    • ENG102 First-Year Composition (3) OR
    • ENG108 First-Year Composition for ESL (3)
  • Oral Communication: 3 credits
    • Any approved general education course in the Oral Communication area
  • Critical Reading: 3 credits
    • CRE101 College Critical Reading and Critical Thinking (3) OR equivalent as indicated
  • Mathematics: 3-5 credits
    • Any approved general education course in the Mathematics area

General Education Distribution: 10 credits

  • Humanities and Fine Arts: 3 credits
    • Any approved general education course in the Humanities, Arts and Design area
  • Social and Behavioral Sciences: 3 credits
    • Any approved general education course in the Social-Behavioral Sciences area
  • Natural Sciences: 4 credits
    • Any approved general education course in the Natural Sciences area

MCCCD Program and Award Information
Major: 
3155
Effective term: 
2014 Fall
Final term: 
2018 Fall
Award: 
AAS
Total credits required: 
60
CIP Code: 
12.0501
Description

The Associate in Applied Science (AAS) in Commercial Bakery and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.

Award notes

Students must earn a grade of "C" or better in all courses within the program.

Admission criteria

Formal application and acceptance into the program is required.

Required courses
Course #Course TitleCredits
Credits:18
CUL113Commercial Baking Techniques3
CUL119Baking Theory and Retail Operations3
CUL127Commercial Baking: Classical Desserts3
CUL137Specialty Breads and Breakfast Pastry3
CUL215Advanced Pastry Arts3
CUL219Professional Pastry Techniques3
Restricted Electives
Course #Course TitleCredits
Credits:15-20
Students should choose fifteen (15) to twenty (20) credits from the following list of courses to complete a minimum of 60 credits for the AAS degree.
 
CUL+++++Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses1-20
FRE+++++Any FRE French courses1-4
HRM+++++Any HRM Hotel Restaurant Management courses1-20
MGT+++++Any MGT Management courses1-6
SPA+++++Any SPA Spanish courses1-4
General education requirements
General Education RequirementCredits: 22-27
 
General Education CoreCredits: 12-17
 
First-Year CompositionCredits: 6
ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3) AND
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3)6
 
Oral CommunicationCredits: 3
Any approved general education course from the Oral Communication area.3
 
Critical ReadingCredits: 0-3
CRE101College Critical Reading and Critical Thinking (3) OR equivalent as indicated by assessment.0-3
 
MathematicsCredits: 3-5
Any approved general education course from the Mathematics area.3-5
 
General Education DistributionCredits: 10
 
Humanities and Fine ArtsCredits: 3
Any approved general education course from the Humanities and Fine Arts area.3
 
Social and Behavioral SciencesCredits: 3
Any approved general education course from the Social and Behavioral Sciences area.3
 
Natural SciencesCredits: 4
Any approved general education course from the Natural Sciences area.4
Competencies
  • Describe principles and practice techniques for preparation, storage and serving bakery products to include breads, cakes, pies, pastries, fillings, icings and cookies. (CUL113)
  • Identify basic ingredients and their functions in the baking production process including flours, sugar, fats and liquids. (CUL113, CUL119)
  • Describe and implement safety practices critical to a commercial baking environment to include work with specialized equipment and high temperature products. (CUL113, CUL215)
  • Examine the functions of bakeshop organization, large, small and specialty equipment uses and requirements, and develop a plan for a retail bakery concept. (CUL119)
  • Demonstrate uses of culinary math in a bakeshop to include weights, measures, conversions, food costing, pricing and practical applications. (CUL119)
  • Demonstrate and describe characteristics for production of French pastry, torts, custards, soufflés, crepes and other classical desserts. (CUL127)
  • Describe and produce a variety of classical and artisan breads, to include classic breakfast pastries utilizing laminated, sweet and yeast doughs. (CUL137)
  • Identify, describe and apply techniques for production of decorative work applied to showpieces, special occasion and wedding cakes to include the use of pastillage, sugar work, royal icing, gumpaste, chocolate and fondant. (CUL215)
  • Apply proper techniques for creation of special occasion, wedding cakes, chocolate pieces, sugar pieces. (CUL215)
  • Utilize and describe principles for production of plated desserts, frozen desserts, chocolates, ice creams, mousses, Bavarians, application for combinations of multiple items and techniques. (CUL219)