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Baking and Pastry Arts A.A.S.

Associate in Applied Science
Program Code: 

This curriculum is designed to provide students with the skills and knowledge required for employment in the baking/pastry industry, including restaurants, hotels, independent bakeries/pastry shops, wholesale/retail markets, and high-volume bakeries, and/or further academic studies.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism.  Course work includes specialty/artisanal breads, desserts/pastries, decorative work, high-volume production and food marketing.

Graduates should qualify for entry-level positions, such as pastry/bakery assistant, area pastry chef and assistant pastry chef. American Culinary Federation certification may be available to graduates.

Specific Program Requirements

1   General college admission requirements.

2.  Completion of first dose of Hepatitis A vaccine is required by the first day of food preparation and service classes. Second Hepatitis A vaccine must be completed within six to 12 months of the first vaccination.


Courses requiring a grade of “C” or better: ACA, BPA, CUL, HRM, and WBL

First Semester (Fall)

Second Semester (Spring)

Third Semester (Summer)

Subject Course Number Title Credit Hours
WBL 112 Work-Based Learning II 2

Fourth Semester (Fall)

Subject Course Number Title Credit Hours
BPA 210 Cake Designs & Decorating 3
BPA 240 Plated Desserts 3
BPA 250 Dessert/Bread Production 5
CUL 112 Nutrition for Foodservice 3
ENG 111 Writing and Inquiry 3

Fifth Semester (Spring)

Semester Notes
  • ENG 110 may be substituted for ENG 111

Total Credit Hours Required


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