Archive 2007-08 Catalog (Archived September 2007)
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Baking and Pastry Arts (BK)
Academic School: Hospitality
Associate of Applied Science Degree (A.A.S.)
Baking and Pastry Arts prepares students for baking and pastry positions in the hospitality industry. Students meet objectives through hands-on production and theory application. The major develops skills and knowledge necessary for employment in a variety of baking and pastry establishments.
Career Opportunities: Successful graduates can anticipate entry-level employment as bakers, pastry cooks and assistant pastry chefs in restaurants, hotels, resorts, retail and wholesale baking establishments. Entrepreneurship is also possible for the student with corollary business skills.
Recommended High School Subjects: A strong background in high school math, reading and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.
Remediation Strategies: All entering students will be tested for English, math, and reading deficiencies. Students are expected to remediate any deficiencies as explained in this catalog (see http://www.pct.edu/catalog/PlacementTesting.htm ).
Transfer Procedures: Students transferring from associate degree programs at Penn College or another college will have their transcripts evaluated by Penn College officials prior to acceptance in the major.
Program Goals: A graduate of this major should be able to:
- exhibit a strong foundation of baking methodology.
- establish and maintain high standards of sanitation.
- exhibit nutritional awareness and implement food-for-life principles.
- plan production of product; purchase, cost and price product for profit.
- exhibit a solid foundation of techniques for food preparation, presentation, and service, including competence in baking and pastry production and basic culinary skills.
- develop problem-solving techniques in real world applications.
- function as a team member.
- communicate clearly, both verbally and in writing.
- conform to professional standards in appearance, attitude and performance.
- conform to established codes of ethics.
- demonstrate plating techniques as they apply to hot and cold dessert presentations.
- demonstrate basic knowledge and skills for display pieces including chocolate, marzipan, pulled sugar, and nougat.
- plan and present a grand pastry buffet.
- demonstrate working knowledge of the factors involved in setting up and operating a baking and pastry facility.
- keep accurate food business records and understand the relationship between financial profits and good business ethics.
- demonstrate creativity and analytical thinking in solving management problems.
- establish a commitment to the profession through activities such as attending food shows, seminars, continuing education programs and professional association memberships.
- use microcomputers for information management.
- develop a career portfolio.
- develop skills for and a commitment to lifelong learning.
- apply knowledge of physical activities for maintaining health.
- demonstrate all Certified Pastry Culinarian competencies and outcomes required for licensing by the American Culinary Federation.
| First Semester | Credits | ||
|---|---|---|---|
| FHD106 | Introduction to the Hospitality Industry | 1 | |
| FHD108 | Foundations of Food Preparation | 4 | |
| FHD117 | Purchasing | 2 | |
| FHD118 | Sanitation | 1 | |
| FHD137 | Introductory Baking | 3 | |
| CSC110 | Introduction to Information Technology | 3 | |
| MTH | Mathematics Elective | 3 | |
| 17 | |||
| Second Semester | Credits | ||
| FHD116 | Nutrition Application | 3 | |
| FHD125 | Menu Planning and Cost Control | 3 | |
| FHD138 | Cakes and Decorations | 1 | |
| FHD208 | Principles of Quantity Baking | 6 | |
| ENL111 | English Composition I | 3 | |
| FIT | Fitness and Lifetime Sports Elective | 1 | |
| 17 | |||
| Summer Session | Credits | ||
| FHD279 | Baking and Pastry Arts Internship | 1 | |
| 1 | |||
| Third Semester | Credits | ||
| FHD141 | Principles of Chocolate Works | 1 | |
| FHD203 | Cakes, Pastries and Desserts | 3 | |
| FHD268 | Facilities Planning | 3 | |
| FHD270 | Classical and Specialty Dessert Presentation | 3 | |
| FHD310 | Legal Issues and Applications in Hospitality | 3 | |
| CMM | Communication Elective | 3 | |
| 16 | |||
| Fourth Semester | Credits | ||
| FHD105 | Sugar Art | 1 | |
| FHD223 | Baking and Pastry Arts Application | 6 | |
| FHD280 | Pastry Food Show and Buffet Presentation Concepts | 1 | |
| MGT115 | Principles of Management | 3 | |
| SCI | Science Elective | 3 | |
| HUM | Humanities Elective | 3 | |
| or | |||
| SSE | Social Science Elective | 3 | |
| or | |||
| ART | Art Elective | 3 | |
| or | |||
| FOR | Foreign Language Elective | 3 | |
| or | |||
| AAE | Applied Arts Elective | 3 | |
| or | |||
| IFE | International Field Experience Elective | 3 | |
| 17 | |||
Additional Information: Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style.
Accreditation: Accredited by American Culinary Federation Foundation Accrediting Commission.