CFCC 2021-2022 Catalog & Student Handbook

Nov 24, 2024

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CFCC 2021-2022 Catalog & Student Handbook [ARCHIVED CATALOG]

Baking and Pastry Arts, A.A.S. (A55130)

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.

General Education Requirements

English

ENG 111 - Writing and Inquiry Credits: 3

Communications

(Take 3 credits)

COM 120 - Intro Interpersonal Com Credits: 3

Humanities/Fine Arts Electives

(Take 3 credits)

ART 111 - Art Appreciation Credits: 3
MUS 110 - Music Appreciation Credits: 3
HUM 115 - Critical Thinking Credits: 3

Social/Behavioral Science Electives

(Take 3 credits)

HIS 132 - American History II Credits: 3
PSY 150 - General Psychology Credits: 3
SOC 210 - Introduction to Sociology Credits: 3

Natural Sciences/Math

MAT 110 - Math Measurement & Literacy Credits: 3

Major Requirements

Required

BPA 150 - Artisan & Specialty Bread Credits: 4
BPA 210 - Cake Design & Decorating Credits: 3
BPA 250 - Dessert/Bread Production Credits: 5
BPA 260 - Pastry & Baking Marketing Credits: 3
CUL 110 - Sanitation & Safety Credits: 2
CUL 160 - Baking I Credits: 3
HRM 245 - Human Resource Mgmt-Hosp Credits: 3

Work-Based Learning Electives

(Take 2 credits)

WBL 111Y - Work-Based Learning I Credits: 1
WBL 112Y - Work-Based Learning I Credits: 2
WBL 121Y - Work-Based Learning II Credits: 1

Other Major Requirements

(Take 25 credits)

BPA 120 - Petit Fours & Pastries Credits: 3
BPA 130 - European Cakes and Tortes Credits: 3
BPA 165 - Hot and Cold Desserts Credits: 3
BPA 220 - Confection Artistry Credits: 4
BPA 230 - Chocolate Artistry Credits: 3
BPA 230A - Chocolate Artistry Lab Credits: 1
BPA 240 - Plated Desserts Credits: 3
CUL 110A - Sanitation & Safety Lab Credits: 1
CUL 260 - Baking II Credits: 3
WBL 115Y - Work-Based Learning Seminar Credits: 1

Other Requirements

CIS 111 - Basic PC Literacy Credits: 2

Total Credits: 67

Fall Semester I

BPA 120 - Petit Fours & Pastries Credits: 3
CIS 111 - Basic PC Literacy Credits: 2
CUL 110 - Sanitation & Safety Credits: 2 and
CUL 110A - Sanitation & Safety Lab Credits: 1
CUL 160 - Baking I Credits: 3
CUL 260 - Baking II Credits: 3

Spring Semester I

BPA 150 - Artisan & Specialty Bread Credits: 4
BPA 165 - Hot and Cold Desserts Credits: 3
BPA 210 - Cake Design & Decorating Credits: 3
HRM 245 - Human Resource Mgmt-Hosp Credits: 3
ENG 111 - Writing and Inquiry Credits: 3

Summer Semester I

WBL 121Y - Work-Based Learning II Credits: 1 *
Humanities/Fine Arts Elective Credits: 3
Social/Behav Science Elective Credits: 3
Work-Based Learn Elective Credits: 2

Fall Semester II

BPA 130 - European Cakes and Tortes Credits: 3
BPA 220 - Confection Artistry Credits: 4
BPA 240 - Plated Desserts Credits: 3
COM 120 - Intro Interpersonal Com Credits: 3
WBL 121Y - Work-Based Learning II Baking Credits: 1

Spring Semester II

BPA 230 - Chocolate Artistry Credits: 3 and
BPA 230A - Chocolate Artistry Lab Credits: 1
BPA 250 - Dessert/Bread Production Credits: 5
BPA 260 - Pastry & Baking Marketing Credits: 3
MAT 110 - Math Measurement & Literacy Credits: 3

Note:

*Students may take WBL 112Y (320 hrs) in lieu of taking WBL 111Y (160 hrs) and WBL 121Y (160 hrs).