Culinary Arts

Commercial Bakery and Pastry Arts - AAS

Effective term: 
2014 Fall
Final term: 
Total credits required: 

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 notes

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

++ indicates any suffixed courses.

Admission criteria

Formal application and acceptance into the program is required.

CUL113Commercial Baking Techniques 3
CUL119Baking Theory and Retail Operations 3
CUL127Commercial Baking: Classical Desserts 3
CUL137Specialty Breads and Breakfast Pastry 3
CUL215Advanced Pastry Arts 3
CUL219Professional Pastry Techniques 3
Restricted Electives
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 Courses 1-20
FRE+++++ Any FRE French courses 1-4
HRM+++++ Any HRM Hotel Restaurant Management courses 1-20
MGT+++++ Any MGT Management courses 1-6
SPA+++++ Any SPA Spanish courses 1-4
General Education
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
  1. Describe principles and practice techniques for preparation, storage and serving bakery products to include breads, cakes, pies, pastries, fillings, icings and cookies. (CUL113)
  2. Identify basic ingredients and their functions in the baking production process including flours, sugar, fats and liquids. (CUL113, CUL119)
  3. Describe and implement safety practices critical to a commercial baking environment to include work with specialized equipment and high temperature products. (CUL113, CUL215)
  4. Examine the functions of bakeshop organization, large, small and specialty equipment uses and requirements, and develop a plan for a retail bakery concept. (CUL119)
  5. Demonstrate uses of culinary math in a bakeshop to include weights, measures, conversions, food costing, pricing and practical applications. (CUL119)
  6. Demonstrate and describe characteristics for production of French pastry, torts, custards, soufflés, crepes and other classical desserts. (CUL127)
  7. Describe and produce a variety of classical and artisan breads, to include classic breakfast pastries utilizing laminated, sweet and yeast doughs. (CUL137)
  8. 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)
  9. Apply proper techniques for creation of special occasion, wedding cakes, chocolate pieces, sugar pieces. (CUL215)
  10. 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)