Baking and Pastry Arts (BK)

Accredited by the ACFEFAC

(Effective Fall 2019)

Focused, hands-on production in the school's state-of-the-art facilities, with advanced experience in baking operations and product development. Develop leadership, technical skills and knowledge in a broad area of baking and pastry, including specialty and decorated cakes, pastries, artisan breaks, and confectionery, necessary for employment in a variety of baking and pastry establishments across the hospitality industry.

Career Opportunities

Entry to mid-level supervisory positions in bakeries, cafes, restaurants, hotels, wholesale baking establishments, and specialty bakeries. Job titles may include head bakers, confectioner, pastry cook, assistant pastry chef, and pastry chef, with strong opportunity for advancement. 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.

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 ).

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:
  • demonstrate core concepts in baking theory and methodology through hands-on development and sensory analysis of American and European style baking and pastry products. 
  • illustrate advanced classical and contemporary pastry and confectionery techniques in the planning, development, execution, and evaluation of products, menus, and creative presentations. 
  • research and distinguish effective restaurant and patisserie operations including sustainable facilities, equipment, and evolving technologies.
  • employ leadership and supervision concepts with an emphasis on communication, cultural diversity, and positive guest relations. 
  • analyze and integrate problem-solving techniques in a professional, ethical, and profitable business environment. 

 

Curriculum

First Semester Credits
FYE101 First Year Experience 1  
FHD117 Purchasing 2  
FHD118 Sanitation 1  
NSC National Sanitation Certification  
ENL111 English Composition I 3  
FHD137 Introductory Baking 3  
CSC124 Information, Technology, and Society 3  
FHD138 Cakes and Decorations 1  
MTH Mathematics Elective 3  
FHD214 Professional Bakery Production 3  
TOTAL CREDITS 20
Second Semester Credits
FHD101 Foundations of Professional Cooking 3  
FHD104 Careers in Hospitality 1  
FHD125 Menu Planning and Cost Control 3  
FHD264 Cake Decorating II 1  
or
FHD151 Introduction to the Modernist Kitchen 1  
FHD116 Nutrition Application 3  
FHD141 Principles of Chocolate Works 1  
FHD268 Facilities Planning 3  
FHD270 Classical and Specialty Dessert Presentation 3  
FHD288 European Cakes and Pastries 2  
TOTAL CREDITS 20
Summer Session Credits
FHD279 Baking and Pastry Arts Internship 1  
TOTAL CREDITS 1
Third Semester Credits
BKB Directed Baking Business Elective 3  
SCI Science Elective 3  
ARP Core Arts Perspective 3  
or
CDP Core Global and Cultural Diversity Perspective 3  
or
SSP Core Social Science Perspective 3  
or
HIP Core Historical Perspective 3  
SPC Speech Elective 3  
FHD326 Bakery Operations and Product Development 3  
FHD290 Grand Pastry Display 1  
FHD327 Customer Service and Retail Baking Operations 3  
FHD215 Advanced Breads 1  
TOTAL CREDITS 20

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 the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

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