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Baking and Pastry Arts Option

Associate in Science

This curriculum map contains the new General Education Requirements and applies ONLY to students entering the program beginning fall 2019. Current students should log in to BHCC Self-Service to review their specific program requirements or contact LifeMap/Advising for more information. Prospective students should go to bhcc.edu/admissions and contact an admissions counselor.
Semester 1 Credits Milestone GenEd Note Pre-req
ENG-111 College Writing I
3

Milestone courses should be taken in the order shown.

This course meets the General Education requirement for Academic Discourse.

(Formerly Area 1)

Prerequisites: ENG-095 and ESL-098 or RDG-095 or placement

CUL-115 Introduction to Culinary Arts
4

Milestone courses should be taken in the order shown.

Offered in the fall semester only. Uniforms and tools required for this course

Co-requisite: CUL-125

CUL-125 Principles of Baking
4

Milestone courses should be taken in the order shown.

Offered in the fall semester only. Uniforms and tools required for this course

Co-requisite: CUL-115

CUL-101 If You Can’t Stand the Heat
3

Satisfies Learning Community Seminar Requirement

MAT-100 Topics in Career Math
3

Prerequisite: MAT-093 or placement

Total Credits:
Semester 2 Credits Milestone GenEd Note Pre-req
ENG-112 College Writing II
3

This course meets the General Education requirement for Research Writing.

(Formerly Area 1)

Prerequisite: ENG-111

CUL-135 Café and Bistro Cuisine
4

Milestone courses should be taken in the order shown.

Offered in the spring semester only. Uniforms and tools required for this course.

Pre-requisites: CUL-115 and CUL-125

Co-requisite: CUL-145

CUL-145 Advanced Desserts and Pastries
4

Milestone courses should be taken in the order shown.

Offered in the spring semester only. Uniforms and tools required for this course.

Pre-requisite: CUL-115 and CUL-125

Co-requisite: CUL-135

CUL-111 Food Service Sanitation and Skills
3
Total Credits:
Summer Semester Summer Credits Milestone GenEd Note Pre-req
CUL-299P Pastry Arts Internship
3

Milestone courses should be taken in the order shown.

Prerequisite: Chair approval

Total Credits:
Semester 3 Credits Milestone GenEd Note Pre-req
CUL-113 Science of Baking
3

Offered in fall semester only. Uniforms and tools are required for this course. 

CUL-243 Hot and Cold Desserts
4

Offered in fall semester only. Uniforms and tools are required for this course.

Prerequisite: CUL-145

CUL-119 Introduction to Cake Decorating
3

Uniforms and tools are required for this course.  This course is for Culinary Arts Students Only.

CUL-249 Baking for Health
3

Offered in fall semester only. Uniforms and tools are required for this course.

Prerequisite: CUL-145

GenEd-E General Education Elective
3

This course meets the General Education requirement for General Education Elective.

Choose one course from Community & Cultural Contexts menu.

Recommended: PSY-101 or SOC-101

Total Credits:
Semester 4 Credits Milestone GenEd Note Pre-req
BIO-115 Nutrition Science/Lab
4

This course meets the General Education requirement for Scientific Reasoning.

(Formerly Area 5)

Prerequisites: MAT-093 and RDG-095 or ESL-098 and ENG-095 or placement

CUL-217 Classical and International Pastries
4

Offered in spring semester only. Uniforms and tools are required for this course.

Pre-requisite: CUL-145

CUL-241 Chocolate and Sugar Artistry
4

Offered in spring semester only. Uniforms and tools are required for this course.

Prerequisite: CUL-145

CUL-247 Advanced Desserts and Showpiece Cakes
3

Offered in spring semester only. Uniforms and tools are required for this course.

Prerequisites: CUL-119 and CUL-145

Total Credits:
Last Modified Date: April 22, 2019

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.

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.