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Baking and Pastry Arts (APBPA)

Associate in Applied Science Degree


Baking and Pastry Arts is a program that offers a focused hands-on professional approach to the art of baking and pastry, and will allow students to gain the necessary practical knowledge, theory and skill to become a successful and marketable pastry professional. This program prepares students for careers in pastry shops, restaurants, country clubs, hotels, catering facilities, institutional food service, as well as entrepreneurship.

Contact Information

Business/Computer Technologies
Culinary and Hospitality Mgt
Carol Deinzer
Sharyl Politi


(Items marked in orange are available online.)
First Semester
Class Title Credits
CUL 110 Sanitation and Hygiene 2
Choose one elective from the following: BMG 273, CUL 226, a 100 level ART course. 3
Elective(s) Arts and Humanities 3
Elective(s) Math 3
Elective(s) Speech 3
Total 14
Second Semester
Class Title Credits
CUL 100 Introduction to Food Service and Hospitality Industry 2
CUL 104 Baking Science 2
CUL 116 Fundamental Culinary Principles 3
CUL 118 Principles of Nutrition 3
CUL 132 Basic Cake and Wedding Cake Design 2
Elective(s) Computer and Information Literacy 3
Total 15
Third Semester
Class Title Credits
CUL 114 Fundamentals of Baking 3
CUL 115 Fundamentals of Pastry 3
CUL 215 Advanced Cake Decorating 2
CUL 224 Principles of Cost Control 3
Elective(s) Natural Sciences 3
Elective(s) Writing 3
Total 17
Fourth Semester
Class Title Credits
BMG 101 Entrepreneurship I: Finding Your Opportunity 3
CUL 140 Bakery Management and Merchandising 2
CUL 205 Pastry Arts and Design 3
CUL 211 Advanced Bread Production 4
Elective(s) Social and Behavioral Science 3
Total 15
Total Credits Required

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