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Baking and Pastry Arts Option

Associate in Science -  Hospitality Department

The information below applies to students entering the program in fall 2017 and spring 2018. For the most accurate program requirements for your catalog year, please log in to BHCC Self Service to review your specific program requirements. Any questions? Prospective students should go to bhcc.edu/admissions and contact an admissions counselor. Current students should stop by or contact the LifeMap Commons on the Charlestown Campus - E-Building, Room E-235; Phone 617-228-2230 or email academicadvising@bhcc.mass.edu from your BHCC email.
Course Title Course Number Semester Taken Credits Prerequisites
College Writing I ENG111 3 ENG095 and ESL098 or RDG095 or placement
College Writing II ENG112 3 ENG111
Individual and Society From Area 2 3
World View Area 3 satisfied by program
Quantitative Thought MAT100 satisfies Area 4 - see note* 3 MAT093
Science and Technology BIO115 satisfies Area 5 - see note** 4 ENG095 and MAT093 and ESL098 or RDG095 or placement
Humanities Area 6 satisfied by program
Culinary Arts Seminar CUL101 satisfies learning communities requirement 3
Food Service and Sanitation Skills CUL111 3
How Baking Works: The Science of Baking CUL113 Fall 3
Introduction to Culinary Arts CUL115 Fall 4 co-req CUL125
Principles of Baking CUL125 Fall 4 co-req CUL115
Cafe and Bistro Cuisine CUL135 Spring 4 CUL115 and CUL125 co-req CUL145
Advanced Desserts and Pastries CUL145 Spring 4 CUL115 and CUL125 co-req CUL135
Cake Decorating CUL119 3
Classical and International Pastries CUL217 Spring 4 CUL145
Pastry Arts Internship CUL299P Summer 3 Chair Approval
Advanced Classical Desserts and Showpiece Cakes CUL247 Spring 3 CUL145
Baking for Health CUL249 Fall 3 CUL145
Chocolate and Sugar Artistry CUL241 Spring 4 CUL145
Hot and Cold Desserts CUL243 Fall 4 CUL145
Total Credits 65
Last Modified Date: April 5, 2017

Additional Information

Division: Professional Studies

Department: Hospitality

Degree Type: Associate in Science

View Course Schedules

* Note: This course satisfies “Quantitative Thought” General Education Requirement Area 4 for Culinary Arts and Pastry Arts students only

** Note: This course satisfies “Science and Technology General Education Requirement Area 5

The mission of the Culinary Arts Program is to be a leader in Hospitality and Culinary Arts education and to develop future leaders for the Hospitality and Food Service industries. The Culinary Arts Program provides education for entry level careers in Restaurant Management, Food Service Management, and Culinary Arts. In addition, preparation for transfer to four-year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and human relation skills.

Option Overview

The Baking and Pastry Arts Option prepares students with an intensive, practical application of skills and decision making demanded by the baking and pastry arts profession. The program provides hands on curriculum interwoven with operational procedures found in most pastry production facilities and venues. Students participate in the operation of a restaurant on campus and in an internship experience. The curriculum is based on American Culinary Federation standards.

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

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.