CFCC 2018-2019 Catalog & Student Handbook 
    Jul 17, 2024  
CFCC 2018-2019 Catalog & Student Handbook [ARCHIVED CATALOG]

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

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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


(Take 3 credits)

Humanities/Fine Arts Electives

(Take 3 credits)

Social/Behavioral Science Electives

(Take 3 credits)

Natural Sciences/Math

Major Requirements

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 Requirements

Total Credits: 67

Summer Semester I

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


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

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