Baking and Pastry Arts (BK)
(Effective Fall 2015)
- 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:
- 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 confectionary 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.
|FYE101||First Year Experience||1|
|FHD101||Foundations of Professional Cooking||3|
|NSC||National Sanitation Certification|
|CSC124||Information, Technology, and Society||3|
|FHD104||Careers in Hospitality||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|
|BKP||Directed Baking and Pastry Elective||1|
|FIT||Fitness and Lifetime Sports Elective||1|
|FHD325||Advanced Baking and Pastry Operations||6|
|FHD280||Pastry Food Show and Buffet Presentation Concepts||1|
|BKB||Directed Baking Business Elective||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).