Baking and Pastry Arts and Management (APBPAM)

Associate in Applied Science

The Baking and Pastry Arts associate degree program offers a focused hands-on professional approach to the art of baking and pastry. Students will gain the necessary practical knowledge, theory and skill to become a successful and marketable pastry professional. This program specializes in hands-on experience, classroom lecture, and flexible scheduling. Students will be put on a path to become an accomplished well-rounded professional in some of the following areas:

  • Executive Pastry Chef
  • pastry Shops
  • restaurants
  • country clubs
  • hotels
  • catering facilities
  • institutional food service
  • entrepreneurship

This program specializes in hand-on experience, classroom lecture and flexible scheduling.

Highlights

Did you know: WCC is 1 of only a handful of schools in the Southeast Michigan region to offer an associate degree in baking and pastry.

Career Outlook

Graduates can become the executive pastry chef, head baker, assistant bakery manager, assistant pastry chef and venture into specialty include Artisan Bread, Cake Decorating, Chocolatiers, Sugar Sculpting. Explore the world with a career in international travel/hospitality.

2018-19 | 2019-20

2019-2020 Academic Requirements

This program 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 dining establishments, catering, baking/pastry shops, chocolatiers or entrepreneurial and cottage industries.

Eastern Michigan University, BS degree.

Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: Articulation Agreements.
Division
Business/Computer Technologies
Department
Culinary and Hospitality Mgt
Advisors
Sharyl Politi
(Items marked with an icon online icon are available online.)
First Semester
Class   Title Minimum Credits
CUL 104   Baking Science 2
CUL 110   Sanitation and Hygiene 2
CUL 141   Principles of Cost Control 3
CUL 150   Management and Supervision 3
Elective(s)   Math 3
Elective(s)   Writing/Composition 3
Total 16
Second Semester
Class   Title Minimum Credits
CUL 116   Culinary Principles 3
CUL 118   Culinary Nutrition 3
CUL 132   Cakes and Wedding Cake Design 2
CUL 221   Culinary Purchasing 3
Elective(s)   Arts and Humanities 3
Total 14
Third Semester
Class   Title Minimum Credits
CUL 114   Fundamentals of Baking 3
CUL 115   Fundamentals of Pastry 3
CUL 201   Chocolate Confections 3
CUL 215   Cake Decorating Techniques 2
Elective(s)   Natural Sciences 3
Elective(s)   Writing/Composition or Communication 3
Total 17
Fourth Semester
Class   Title Minimum Credits
BMG 101   Entrepreneurship I: Finding Your Opportunity 3
CUL 205   Sugar and Chocolate Showpieces 3
CUL 206   Plated Desserts 3
CUL 211   Artisan Breads 4
Elective(s)   Social and Behavioral Science 3
Total 16
Total Credits Required
63