Baking & Pastry Arts

Baking & Pastry Arts

  • Degree Type Degree
  • Program outcomesTransferEnter the workforce
  • Area of StudyCulinary & Hospitality
  • Total Credit Hours63

In Montco’s Baking & Pastry Arts associate's degree program, learn the fundamental knowledge and advanced skills necessary for success in the baking and pastry industry. Through hands-on instruction, we will prepare you for an entry- to mid-level position in bakeries, country clubs, hotels and resorts.

Through our immersion-style format, you will focus on one topic at a time and master the techniques of the industry. Our flexible program offers both part-time evening and full-time day tracks.

Program outcomes
  • Demonstrate core concepts in baking theory and execute fundamental techniques to a variety of classical and contemporary baked goods, products, and desserts;
  • Demonstrate cost control measures to track goods and services, and to evaluate revenue and expenses and their effect on profitability;
  • Apply professional communication and teamwork skills while exhibiting effective decision-making skills with respect to individuals and diverse team settings;
  • Apply appropriate problem-solving techniques relating to professional, ethical, and profitability in a business environment;
  • Apply appropriate safety and sanitation principles to products, tools, and equipment within the foodservice industry
SOAR logoStudents Occupationally and Academically Ready (SOAR)

If you have attended a career or technical program during high school, you may be eligible to earn college credits towards the baking & pastry degree. Find out how through the Students Occupationally and Academically Ready (SOAR) program.

 

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Program Curriculum

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General Education Requirements

COURSE ID TITLE CREDITS
ACC 110 or Elective Business MathematicsQ or Quantitative Reasoning 3-4
CMS 110 or CMS 120 or CMS 230 Speech Communication or Public Speaking or Communication in OrganizationsI,O 3
ENG 101 English Composition II,W 3
ESW 206 Basic NutritionC 3
ESW 207/GEO-207 or Elective Food and CultureC or Cultural Awareness and Diversity 3
OFM 101 or Elective Business Software EssentialsT or Technological Fluency 3
Elective Aesthetic Sensibility 3
BIO 117/CUL-117 or Elective Introduction to Food ScienceS or Scientific Reasoning 4

Major Requirements

COURSE ID TITLE CREDITS
BPA 120 Introduction to Baking and PastryE 3
BPA 124 Introduction to Cakes 3
BPA 131 Bread and Rolls 3
BPA 220 Advanced Baking and PastryE 3
BPA 233 Chocolates and ConfectionsE 3
BPA 253 Plated Desserts and Modern TrendsA 3
BPA 254 Tiered Cakes and Sugar Artistry 3
BPA 263 Bakery Production 3
CUL 105 Safety and Sanitation 2
CUL 108 Foodservice FundamentalsE 3
CUL 150 Menu and Cost ControlE 3
CUL 170 Management and SupervisionI 3
BPA 298 Baking and Pastry Internship 3

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Full-time sample course schedule

Semester 1

Course ID Title Credits
CUL 105 Safety and Sanitation 2
CUL 108 Foodservice Fundamentals 3
BPA 120 Introduction to Baking and Pastry 3
ENG 101 English Composition I 3
ACC 110 or Elective Business Mathematics or Quantitative Reasoning 3
Elective Aesthetic Sensibility 3

Semester 2

Course ID Title Credits
BPA 220 Advanced Baking and Pastry 3
BPA 124 Introduction to Cakes 3
BPA 131 Bread and Rolls 3
OFM 101 or Elective Business Software Essentials or Technological Fluency 3
CUL 150 Menu and Cost Control 3

Semester 3

Course ID Title Credits
BPA 233 Chocolates and Confections 3
BPA 253 Plated Desserts and Modern Trends 3
ESW 206 Basic Nutrition 3
CMS 110 or CMS 120 or CMS 230 Speech Communication or Public Speaking or Communication in Organizations 3
CUL 170 Management and Supervision 3

 Semester 4

COURSE ID TITLE CREDITS
BPA 254 Tiered Cakes and Sugar Artistry 3
BPA 263 Bakery Production 3
ESW 207/GEO-207 or Elective Food and Culture or Cultural Awareness and Diversity 3
BIO 117/CUL-117 or Elective Introduction to Food Science or Scientific Reasoning 4
BPA 298 Baking and Pastry Internship 3

 

Part-time sample course schedule

Semester 1

Course ID Title Credits
CUL 108 Foodservice Fundamentals 3
CUL 105 Safety and Sanitation 2
ENG 101 English Composition I 3

Semester 2

Course ID Title Credits
BPA 120 Introduction to Baking and Pastry 3
ACC 110 or Elective Business Mathematics or Quantitative Reasoning 3
BPA 220 Advanced Baking and Pastry 3

Semester 3

Course ID Title Credits
BPA 124 Introduction to Cakes 3
BPA 131 Bread and Rolls 3
Elective Aesthetic Sensibility 3

Semester 4

Course ID Title Credits
CUL 150 Menu and Cost Control 3
ESW 206 Basic Nutrition 3
OFM 101 or Elective Business Software Essentials or Technological Fluency 3

Semester 5

Course ID Title Credits
BPA 233 Chocolates and Confections 3
BPA 253 Plated Desserts and Modern Trends 3
BIO 117/CUL-117 or Elective Introduction to Food Science or Scientific Reasoning 4

Semester 6

Course ID Title Credits
CUL 170 Management and Supervision 3
BPA 254 Tiered Cakes and Sugar Artistry 3
ESW 207/GEO-207 or Elective Food and Culture or Cultural Awareness and Diversity 3

Semester 7

Course ID Title Credits
BPA 263 Bakery Production 3
BPA 298 Bakery Internship 3
CMS 110 or CMS 120 or CMS 230 Speech Communication or Public Speaking or Communication in Organizations 3

 

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