Baking and Pastry Arts A.A.S. (Career) Home › Credit Programs of Study › Hospitality, Culinary and Tourism Institute › Baking and Pastry Arts A.A.S. (Career)
Prepares students to assume positions as trained baking professionals in a variety of settings including restaurants, hotels, resorts, private clubs, catering, bakeries, cafes, bistros, contract food service companies, and more. Provides students with a practical, skill-based baking and pastry education that explores both classical and contemporary techniques in the production of breads, pastries, cakes, desserts, chocolates, and confections. The course offerings emphasize the professional competencies necessary to meet industry standards. Students will complete a 240-hour practicum (internship) experience. Students earn several industry certifications such as ServSafe Food Manager ® and Cer
Courses
- BSCI 107 — Study of the Human Body
- COMM 107 — Career Communication
- ECON 200 — Principles of Macroeconomics
- ENGL 101 — English Composition
- HCTI 101 — Sanitation and Food Safety
- HCTI 102 — Culinary I
- HCTI 104 — Baking I
- HCTI 105 — Baking II
- HCTI 120 — Purchasing & Cost Control
- HCTI 150 — Introduction to Hospitality Management
- HCTI 155 — Event Management
- HCTI 205 — Artisan and Specialty Breads
- HCTI 210 — Advanced Artistry Techniques
- HCTI 220 — Food and Beverage Operations
- HCTI 230 — Restaurant Production and Service
- HCTI 265 — HCTI Practicum
- MATH 101 — Foundations of Mathematics
- NUTR 102 — Nutrition in a Changing World