Effective Fall 2020

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. 

Remediation Strategies

All incoming students must meet placement requirements in math. Students are expected to remediate any deficiencies as explained in the College Catalog (see https://www.pct.edu/catalog/admissions-policy).

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. 



First SemesterCreditsNotesLectureLab/ClinicalM/SType
FYE101First Year Experience 1.50 1.50 SREQ
FHD117Purchasing 22 MREQ
FHD118Sanitation 11 MREQ
NSCNational Sanitation Certification  SNSC
ENL111English Composition I 33 SREQ
FHD137Introductory Baking 31 6 MREQ
CSC124Information, Technology & Society 33 SREQ
FHD138Cakes & Decorations 1 3 MREQ
MTHMathematics Elective 3 SMTH
FHD214Professional Bakery Production 31 6 MREQ
Second SemesterCreditsNotesLectureLab/ClinicalM/SType
FHD101Foundations of Professional Cooking 31 6 MREQ
FHD104Careers in Hospitality 11 MREQ
FHD125Menu Planning & Cost Control 33 MREQ
FHD264Cake Decorating II 1 3 MREQ
FHD151Introduction to the Modernist Kitchen 1 3 MREQ
FHD216Nutrition Concepts 11 MREQ
FHD141Principles of Chocolate Works 1 3 MREQ
FHD268Facilities Planning 33 MREQ
FHD270Classical & Specialty Dessert Presentation 31 6 MREQ
FHD276Cakes, Pastries & Desserts 31 6 MREQ
Summer SessionCreditsNotesLectureLab/ClinicalM/SType
FHD279Baking & Pastry Arts Internship 1 MREQ
Third SemesterCreditsNotesLectureLab/ClinicalM/SType
BKBDirected Baking Business Elective 3 MBKB
SCIScience Elective 3 SSCI
ARPCore Arts Perspective 3 SARP
CDPCore Global & Cultural Diversity Perspective 3 SCDP
SSPCore Social Science Perspective 3 SSSP
HIPCore Historical Perspective 3 SHIP
SPCSpeech Elective 3 SSPC
FHD326Bakery Operations & Product Development 32 3 MREQ
FHD290Grand Pastry Display 1 3 MREQ
FHD327Customer Service & Retail Baking Operations 31 6 MREQ
FHD215Advanced Breads 1 3 MREQ

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.