Associate of Applied Science in Baking & Pastry Arts

The Associate of Applied Science in Baking and Pastry Arts provides a broad foundation of baking and pastry theory and practical training necessary for success in the food service industry. Students will learn the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students will also learn to use sugar, syrups, icings, and chocolate. Prepare for a career as a professional baker or pastry chef in a bakery, restaurant, hotel or resort.

PROGRAM STUDENT LEARNING OUTCOMES OUTCOMES
Upon successful completion of this program the student will be able to:

• Prepare yeast raised products to include breads, yeast leavened pastries to include laminated doughs, breakfast pastries and leavened cakes.
• Prepare a variety of cakes, fillings and icings to include chemical and mechanical leavening techniques.
• Prepare a variety of egg and dairy based products to include meringue, sponge, soufflés, mousses, custards, and creams.
• Prepare a variety of fried baked goods to include fritters and doughnuts.
• Prepare a variety of pastry products to include pies, tarts, pate a choux, crepes, puff pastry, and fillo dough.
• Identify, select and demonstrate the use of various chocolates and sugar and the common uses for the decoration processes.
• List and explain the application of mixes and other convenience products pertaining to the baking process.
• Utilize concept of cost control, purchasing, receiving, quality standards, profit and staffing costs.
• Describe and apply the principles of nutrition to maximize nutrient retention in baking preparation.
• Demonstrate supervisory skills and abilities utilizing critical thinking skills.
• Serv Safe Certification

ENTRY REQUIREMENTS
This is a restricted program. For application and fee information, contact the Director of Student Recruiting (541) 888-7195.

GRADUATION GRADUATION REQUIREMENTS
Students must complete a minimum of 93 credit hours with a minimum Grade Point Average (GPA) of 2.0 (C) average or better. Thirty (30) of the last 45 credits must be earned at Southwestern before the AAS in Baking and Pastry Arts degree is awarded.

Complete the graduation application process one term prior to the term of completion (i.e., spring term graduates must apply during winter term).

PREREQUISITES
CS101    Computers in Society  (2)  (or pass waiver test)   
MTH20    Basic Mathematics  (4) or placement test score)
WR90     Paragraph Fundamentals (3) (or placement test score)
Reading Score of ASSET 39 COMPASS 69   

GENERAL EDUCATION REQUIREMENTS
CS120    Concepts of Computing (4)
MTH81    Applied Math for Culinary Arts (4)
WR115    Intro to Expository Writing (3)
HE250    Personal Health (3)
SP218    Interpersonal Communication  (3)
TOTAL GENERAL EDUCATION REQUIREMENTS (17)

TECHNICAL REQUIREMENTS

First Year Fall
CRT2015    Sanitation and Safety for Managers (3)
CRT2031    Baking & Pastry Fundamentals I   (6)
CRT2032    Baking & Pastry Fundamentals II  (7)
CRT2038    Applied Visual Principles  (1)

First Year Winter
CRT2023    Syrups, Icings and Sauces  (4)
CRT2033    Baking and Pastry Cakes (5)
CRT2040    Culinary Arts for Baking & Pastry Majors  (6)

First Year Spring
CRT2007    Inventory Control and Purchasing (1)
CRT2018    Culinary Arts Career Planning  (1)
CRT2024    Frozen Desserts (3)
CRT2026    Dessert Menu Development (1)
CRT2030    Bakery Design  (3)
CRT2042    Wedding Cakes (3)
CRT2044    Afternoon Tea & Other Beverage (5)

Second Year Summer
CRT2017    Restaurant Management & Supervision (3)
CRT2034    Sugar, Marzipan and Pastillage  (3)
CRT2035    Chocolate and Confections  (3)
CRT2036    Baking and Pastry Centerpieces  (3)

Second Year Fall
CRT2280    Work Experience: Culinary Externship  (12)

TOTAL TECHNICAL CREDITS (73)
TOTAL PROGRAM CREDITS (90)