Baking and Pastry Arts (BK)
(Effective Fall 2011)
- School of Business & Hospitality
- Associate of Applied Science Degree (A.A.S.)
- More Information about Baking and Pastry Arts
This major prepares students for baking and pastry positions in the hospitality industry. Students meet objectives through hands-on production in the school's fine-dining operations. The curriculum develops skills and knowledge necessary for employment in a variety of baking and pastry establishments.
Entry-level positions in restaurants, hotels, resorts, and retail and wholesale baking establishments. Job titles may include baker, pastry cook, and assistant pastry chef. Entrepreneurship is also possible for those with required 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.
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 ).
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.
A graduate of this major should be able to:
- exhibit a strong foundation in fundamental 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 in advanced pastry techniques.
- plan and present a grand pastry buffet.
- demonstrate working knowledge of bake shop and patisserie operations.
- demonstrate the ability to 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.
- demonstrate the ability to use current technology 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 certification by the American Culinary Federation Education Foundation.
|FYE101||First Year Experience||1|
|FHD108||Foundations of Food Preparation||4|
|CSC124||Information, Technology, and Society||3|
|FHD106||Introduction to the Hospitality Industry||1|
|FHD125||Menu Planning and Cost Control||3|
|FHD138||Cakes and Decorations||1|
|FHD209||Principles of Bakeshop Production||6|
|ENL111||English Composition I||3|
|FHD279||Baking and Pastry Arts Internship||1|
|FHD141||Principles of Chocolate Works||1|
|FHD276||Cakes, Pastries and Desserts||3|
|FHD270||Classical and Specialty Dessert Presentation||3|
|FHD310||Legal Issues and Applications in Hospitality||3|
|FIT||Fitness and Lifetime Sports Elective||1|
|FHD286||Advanced Patisserie Operations||6|
|FHD280||Pastry Food Show and Buffet Presentation Concepts||1|
|MGT115||Principles of Management||3|
|SSE||Social Science Elective||3|
|FOR||Foreign Language Elective||3|
|AAE||Applied Arts Elective||3|
|IFE||International Field Experience Elective||3|
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.
Accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).