Baking and Pastry Arts Option

Associate in Science Professional Studies - Hospitality

This program is not admitting students in Fall 2022.

This curriculum map contains the new General Education Requirements. Current students should log in to BHCC Self-Service to review their specific program requirements or contact Advising & LifeMap for more information. Prospective students should go to bhcc.edu/admissions and contact an admissions counselor.

Semester 1	Credits	Milestone	GenEd	Note	Pre-req	Expand
ENG-111 College Writing I	3
Milestone courses should be taken in the order shown. This course meets the General Education requirement for Academic Discourse. (Formerly Area 1) Prerequisites: ENG-095 and RDG-095, ELL-103 or placement
CUL-115 Introduction to Culinary Arts	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course Co-requisite: CUL-125
CUL-125 Principles of Baking	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course Co-requisite: CUL-115
CUL-101 If You Can’t Stand the Heat	3
Satisfies Learning Community Seminar Requirement
MAT-100 Topics in Career Math	3
Prerequisite: MAT-093 or placement
Total Credits:
Semester 1 Advising Note: General Education Requirements Quantitative Problem Solving, Creative Work, and Community and Cultural Context satisfied by program. New degree-seeking students enrolled in 9 credits or more must take a Learning Community Seminar or a Learning Community Cluster within their first year.

Semester 2	Credits	Milestone	GenEd	Note	Pre-req	Expand
ENG-112 College Writing II	3
This course meets the General Education requirement for Research Writing. (Formerly Area 1) Prerequisite: ENG-111
CUL-135 Café and Bistro Cuisine	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course. Pre-requisites: CUL-115 and CUL-125 Co-requisite: CUL-145
CUL-145 Advanced Desserts and Pastries	4
Milestone courses should be taken in the order shown. Uniforms and tools required for this course. Pre-requisite: CUL-115 and CUL-125 Co-requisite: CUL-135
CUL-111 Food Service Sanitation and Skills	3

Total Credits:
Semester 2 Advising Note: CUL-135 and CUL-145- Co-requisites- offered in spring semester only. Uniforms and tools are required for this course.

Summer Semester Summer	Credits	Milestone	GenEd	Note	Pre-req	Expand
CUL-299P Pastry Arts Internship	3
Milestone courses should be taken in the order shown. Prerequisite: Chair approval
Total Credits:
Summer Semester Advising Note:

Semester 3	Credits	Milestone	GenEd	Note	Pre-req	Expand
CUL-113 Science of Baking	3
Uniforms and tools are required for this course.
CUL-243 Hot and Cold Desserts	4
Uniforms and tools are required for this course. Prerequisite: CUL-145
CUL-119 Introduction to Cake Decorating	3
Uniforms and tools are required for this course.
CUL-249 Baking for Health	3
Uniforms and tools are required for this course. Prerequisite: CUL-145
GenEd-E General Education Elective	3
This course meets the General Education requirement for General Education Elective. Choose one course from Community & Cultural Contexts menu. Recommended: PSY-101 or SOC-101
Total Credits:
Semester 3 Advising Note:

Semester 4	Credits	Milestone	GenEd	Note	Pre-req	Expand
BIO-115 Nutrition Science/Lab	4
This course meets the General Education requirement for Scientific Reasoning. (Formerly Area 5) Prerequisites: MAT-093 and RDG-095 or ESL-098 and ENG-095 or ELL-103 or placement
CUL-217 Classical and International Pastries	4
Uniforms and tools are required for this course. Pre-requisite: CUL-145
CUL-241 Chocolate and Sugar Artistry	4
Uniforms and tools are required for this course. Prerequisite: CUL-145
CUL-247 Advanced Desserts and Showpiece Cakes	3
Uniforms and tools are required for this course. Prerequisites: CUL-119 and CUL-145
Total Credits:
Semester 4 Advising Note:

Last Modified Date: March 10, 2022

Approved for the 2021-2023 College Catalog

Upon Completion of this Concentration Graduates will be able to:

Demonstrate an acquired technical skill in the usage of tools, equipment and machinery found in typical bakeries and commercial pastry production facilities.
Demonstrate the necessary administrative skills common to basic cost control and planning methods found in a typical commercial pastry shop.
Demonstrate conceptual skills acquired through course work relative to operating a successful pastry shop or bakery facility.
Demonstrate the ability to apply advanced decorating techniques in cake and pastry design.
Demonstrate knowledge of advanced chocolate and sugar design.
Demonstrate a skill in working with the design and implementation of healthy alternatives to recipes.

Career Outlook

Graduates of this program qualify for a variety of entry level positions in retail bakeries, pastry shops and related pastry production facilities. An A.S. degree will position the student for entry level management positions, as well as the opportunity to transfer to a four year institution for further studies.