CFCC 2019-2020 Catalog & Student Handbook 
    
    Jan 22, 2021  
CFCC 2019-2020 Catalog & Student Handbook [ARCHIVED CATALOG]

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


Return to {$returnto_text} Return to: Career & Technical Education Programs

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


Communications


(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

Note:


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

Return to {$returnto_text} Return to: Career & Technical Education Programs