Baking and Pastry Arts
Associate of Arts
Occupational Major
This major is primarily designed for job preparedness. Students who are considering transferring to a baccalaureate institution should be aware that decisions on transferability of courses are made by the baccalaureate institutions and differ from school to school. Students should contact the Transfer Services office early in their academic programs to determine which courses will transfer to the college of their choice.
School of Business, Innovation, and Legal Studies
Grupp 401 • Phone (215) 968-8227
Curriculum Code No. 2220
The Baking and Pastry Arts degree qualifies individuals to compete for various entry-level culinary positions in bakeries, restaurants, catering or institutional foodservice or hospitality management. Graduates seek employment in positions with job titles such as baker, cake decorator, pastry sous chef or pastry chef.
Major requirements include supervised and documented on-the-job training and educational courses that support and enhance the work experience. Students in the program choose between an internship or apprenticeship. The internship requires the completion of two 2-credit internship courses involving employment in the culinary field. The apprenticeship requires the completion of four one-credit culinary practicum courses and 4000 hours of culinary work experience. Upon successful completion of the major requirements, apprentices will be awarded an Associate of Arts Degree from the College and Journeyperson Pastry Cook certification from the United States Department of Labor.
Graduates of this program are able to:
- identify the tools and equipment found in the kitchen;
- safely utilize the tools and equipment found in the kitchen;
- perform various baking and pastry making tasks following industry accepted safety and sanitation rules and regulations;
- competently prepare baked goods and pastries;
- demonstrate appropriate, creatively expressed decorating techniques used to finish cakes, various bakery products, and desserts;
- demonstrate effective written and oral communication skills; and
- exhibit work habits and ethical behavior that model a food service professional.
Degree Course Requirements*
| Course | Credits |
|---|---|
| CISC100 Digital Literacy | 3 |
| OR | |
| CISC110 Introduction to Information Systems A,B | 3 |
| COLL101 Orientation to College | 1 |
| COMM110 Effective Speaking A,B,4,5 | 3 |
| CULN100 Culinary Foundations |
1 |
| CULN101 Apprenticeship Practicum I B,C | 1 |
| CULN102 Apprenticeship Practicum II B,C | 1 |
| CULN103 Apprenticeship Practicum III B,C | 1 |
| CULN104 Apprenticeship Practicum IV B,C | 1 |
| OR | |
| CULN281 Culinary Internship I B,D | 2 |
| CULN110 Basic Food Preparation 9 | 4 |
| CULN130 Baking and Decorating 1 | 3 |
| CULN138 Ice Cream and Frozen Desserts | 2 |
| CULN139 Wedding Cake Assembly and Decoration | 2 |
| CULN151 Bread Fabrication – Basic | 2 |
| CULN152 Bread Fabrication – Advanced B | 2 |
| CULN156 Chocolate – Essential Skills B | 2 |
| CULN158 Cookies | 1 |
| CULN160 Advanced Baking – Pastry B | 2 |
| CULN165 Advanced Baking – Cakes B | 2 |
| CULN202 Food Purchasing and Cost Control B | 3 |
| CULN203 Menu Planning/Costing/Design B | 3 |
| CULN282 Culinary Internship II B,D | 2 |
| CULN285 Culinary Capstone B | 2 |
| CULN Elective E | 4 |
| HLTH120 Nutrition A,2,4,7 | 3 |
| HOSP100 Introduction to Hospitality Management | 3 |
| HOSP106 Safety and Sanitation | 2 |
| MGMT100 Introduction to Business 2,3,4,8 | 3 |
| MGMT120 Business Mathematics A,B,6 | 3 |
| MGMT135 Business Communication A,B,2,4,10 | 3 |
| Total Credit Hours | 63 |
Recommended Semester Sequence
First Semester
| Course | Credits |
|---|---|
| COLL101 Orientation to College | 1 |
| CULN100 Culinary Foundations |
1 |
| CULN110 Basic Food Preparation 9 | 4 |
| CULN130 Baking and Decorating 1 | 3 |
| CULN158 Cookies | 1 |
| HOSP100 Introduction to Hospitality Management | 3 |
| HOSP106 Safety and Sanitation | 2 |
| Total Credit Hours | 15 |
Second Semester
| Course | Credits |
|---|---|
| CISC100 Digital Literacy | 3 |
| OR | |
| CISC110 Introduction to Information Systems A,B | 3 |
| CULN101 Apprenticeship Practicum I B,C | 1 |
| CULN139 Wedding Cake Assembly and Decoration | 2 |
| CULN202 Food Purchasing and Cost Control B | 3 |
| HLTH120 Nutrition A,2,4,7 | 3 |
| MGMT120 Business Mathematics A,B,6 | 3 |
| Total Credit Hours | 14/15 |
Summer Session
| Course | Credits |
|---|---|
| CULN102 Apprenticeship Practicum II B,C | 1 |
| OR | |
| CULN281 Culinary Internship I B,D | 2 |
| MGMT100 Introduction to Business 2,3,4,8 | 3 |
| Total Credit Hours | 4/5 |
Third Semester
| Course | Credits |
|---|---|
| COMM110 Effective Speaking A,B,4,5 | 3 |
| CULN103 Apprenticeship Practicum III B,C | 1 |
| CULN138 Ice Cream and Frozen Desserts | 2 |
| CULN151 Bread Fabrication – Basic | 2 |
| CULN160 Advanced Baking – Pastry B | 2 |
| CULN165 Advanced Baking – Cakes B | 2 |
| CULN203 Menu Planning/Costing/Design B | 3 |
| Total Credit Hours | 14/15 |
Fourth Semester
| Course | Credits |
|---|---|
| CULN104 Apprenticeship Practicum IV B,C | 1 |
| OR | |
| CULN282 Culinary Internship II B,D | 2 |
| CULN152 Bread Fabrication – Advanced B | 2 |
| CULN156 Chocolate – Essential Skills B | 2 |
| CULN285 Culinary Capstone B | 2 |
| CULN Elective E | 4 |
| MGMT135 Business Communication A,B,2,4,10 | 3 |
| Total Credit Hours | 14/15 |
A Placement testing required.
B Course requires prerequisite.
C Apprenticeship track.
D Internship track.
E Choose one: CULN111, CULN112, CULN113, CULN114, CULN115.
1 Satisfies Arts/Humanities.
2 Satisfies Critical Thinking.
3 Satisfies Cultural Competency.
4 Satisfies Information Literacy.
5 Satisfies Oral Communication.
6 Satisfies Quantitative Literacy.
7 Satisfies Scientific Literacy.
8 Satisfies Social Sciences.
9 Satisfies Technological Competence.
10 Satisfies Writing.